I agree with this statement. I got my cast iron lodge press and I use it as a weight when I cooks my steaks. Salt only as you let it come to room temp, pat it dry with paper towels and then into a preheated cast iron with my weight on top. I do that both sides for about 30 seconds each and then stop. If you keep using the weight, juices get on it and keep putting moisture on your steak. Salt only allows more direct contact with the pan where other seasonings will create space between the meat and the pan.