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Locking the two sides together made the best grilled cheese I've had at home — the even heat distribution really crisped the bread without burning it. Cleanup was just a quick wipe with a paper towel, which I honestly didn't expect from cast iron.

I've been using the two halves separately for eggs and pancakes, then locking them together when I want a pressed sandwich. The cast iron holds heat so well that my second batch cooks just as fast as the first. Cleaning takes a bit of effort, but that's cast iron for you.

Heats evenly and gives my grilled cheese that crispy diner-style crust I could never get in a nonstick pan. The two halves lock together nicely, though it's heavier than I expected — worth it for the sear.