Seared off a piece of ahi tuna for dinner last night. Get the skillet really hot, then about 90 seconds per side, and you're golden. Here's the finished plate

Inspired by a comment on another thread with @justhach, I'd enjoy hearing about your cast iron journey.

How did you get started?
Where are you right now?
What are some of your favorite pieces, or most often used pieces?
What are your go to recipes?

And let's be sure this doesn't turn into a competition. I've been collecting and restoring for a decent amount time, but I'm just as interested in hearing from someone who's just starting out as I am from an avid collector...everyone's welcome! I'll post my own in the comments.

First time I've cooked a skirt steak myself, and I'm really happy with how it turned out. Can't beat that sear you get with cast iron!