Bests & Worsts Reviews from Amazon

First time using it was in a cast iron pan doing some blackened fish. Edges that were in contact with the bottom of the pan melted or disintegrated. Sort of crumbled away. Of course I did not discover this until the pan had cooled. We had already ate the fish and probably some of the frywall. I can say that we had zero splatter when normally the stovetop is covered when cooking this dish. Maybe this cant handle the heat of cast iron and this hot of cooking?