While chi is a good one GHD is far better, i have one and can flat iron any type of hair!!!! Plus the plates rotate and swivel so you can also curl your hair too. They run about 200.00 however they come with a one year warrenty, If the temp goes above or below 374 it will turn it self off! That is cause 374 is the best temp for hair anything else is either too hot or not hot enough.

TIGI makes shampoos with names like 'control freak' and goop with names like 'rubber rage' and 'bed head'...very trendy, cool packaging, can now buy it at CVS and Drug Emporium. I use almost nothing in my hair- well, except the cobalt-blue dye I streak over my patch-o-grays (that comes from Hot Topic, where the kids LOVE my take on 'blue haired old lady' but Tom's become a product junkie... he uses a wax pomade on his van dyke to keep it shaped, and the curl up, curl-refresher spray, and the curling balm by some no-name outfit for Wal-Mart. they're like $3 a jar, and they seem to work out just fine on our thick, course hair. I use the 'so straight' (again, I'm not looking at it, don't know who made it, but it's a silver squirt bottle) to tame my strays ( I get flyaways so bad they look like a halo) but only just around my face.... mine's more PMS than jeckyll and hyde- it's all things at once- mostly out of control. it's one of the reasons I wear it so long- and shorter, and I have to have nearly half of it to get the rest of it to lie sort of close to my head.

Beez is right, unless you have a commercial oven or a dedicated salamander, it's not going to get hot enough. If you cook over charcoal on a grill, don't go with Kingsford. Look for all natural lump hardwood charcoal. It gets several hundred degrees hotter than briquettes. And, consider grilling right ON the charcoal. I'm not kidding. By putting the meat directly on the coals you don't get any flare ups. The fat can't get the oxygen it needs to burn. All you have to do is get a good hot natural lump charcoal fire going, then using a hair dryer, blow the layer of ash off the top (this will also help liven the fire) and flop your steak down. When that side is done after about a minute, flip it over. Once you do that, you can clean off any charcoal that is sticking to the first side. Once it's done on both sides, wrap it in heavy foil and leave it rest for 10-15 minutes.

Flat Iron is one of our favorite steaks. Although that gristle that runs through the middle would need long time cooking to become tender, the rest of the steak would be way overdone. We like our steaks quite rare, so we just know that we will be cutting out that middle stripe. We sear it for just a minute or so on each side. It's the perfect petite steak for a sandwich. Slice it about a quarter inch thick on the narrow side and slide the slices onto a sourdough bun and add fixings. Oh, I want one now!