Apologies to my vegetarian friends out there, but this one is for the omnivores in my audience. Never was I so convinced of the superiority of cast iron as part of my cooking contraptions than after I’ve plated some perfectly seared meat. Hopefully these ten classics will inspire you to oil up a pan. 1. Beef Steaks. The pride of my homeland, a thick cut of Alberta grain-fed beef, peppered and grilled on a scorching hot pan to seal in the juices, cooked medium rare and sauced with a warm and sweet hickory glaze. 2. Hamburgers. In the summer I revert to the barbecue, but on those winter days a searing hot pan is a worthy replacement to grill up…

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