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@Robin

My cast iron isn't a grill pan but I can still acieve a properly-cooked burger. The trick is getting the heat right. I like getting the pan pretty hot, putting the burger on, and then turning down the head to medium/medium-high pretty quickly. This gets a bit tedious if you're doing more than two burgers, but for small batches, I find it produces the best results.

Hmm. I am a starving college student, which is somewhat inconvenient because I love good food. I've started experimenting with pan sauces and I have always avoided making them in my cast iron skillet. My worry is that the sauce will pick up an iron-ey taste. Is this worry unfounded?

Also, I am quite fond of boneless, skinless chicken breasts simply for their ease of use. I try to brine them beforehand which dramatically increases their tastiness, but often forget. Is there a simple way to remove the bone from a skin-on, bone-in chicken breast after cooking? I hate having to cut around it on the plate.