Lightweight - nonstick, grill pan

Click here for more information I'm an outdoor grill cook -- big time. I got the Calphalon Grill Pan as a birthday present, and I must admit I wasn't too enthused. Why would you want to pretend to grill indoors, right?



Well, a nice steak and a rainy day gave me the opportunity to try my pan. I cooked the steak over medium heat on an electric range, and the results were fantastic. I ate the tenderest steak I've ever cooked on a stovetop, rivaling the tenderness I get from the grill. Sure, you can't mimic the flavor of cooking on an outdoor grill, but the look (grill marks) and tenderness were identical. I got a slightly sauteed taste because I had a trace of butter and oil in the pan -- enough to make a thin layer coating the bottom. The taste was definitely different from an outdoor grill, but regardless the meat tasted excellent. I seasoned it just like I would for the grill before cooking.



Being a natural skeptic, but enthused by the results with the steak, I decided to try the pan again cooking boneless chicken breasts. Same results! Super tender, juicy, and great looking meat came out of the pan. I'm sold. This is the pan for me when cooking grill meat indoors.



The secret to nonstick is to let the pan heat up fully over medium heat (no higher) before putting the meat in the pan. Putting a little butter and oil in the pan, and waiting until the butter turns golden brown lets you know when the pan is ready to use. Soaking the pan in warm water immediately after cooking makes for easy cleanup. Enjoy!

This pan heats unevenly to the point where it simultaneously burns and undercooks food. We have not had this problem with our older Calphalon or All-Clad pans. The uneven heat distribution is undoubtedly related to the thickness of the aluminum. The bottom of the pan is 3.9mm thick. Our older Calphalon pans are 5.5mm thick--40% thicker! Indeed the pans feel lightweight and cheap, similar to non-stick pans you buy at the local supermarket. I suggest you avoid this pan and either buy a cheaper item of similar quality or hunt for better quality.



This pan also has not done a great job at striping meat.

I purchased this Calphalon Unison Nonstick 12 Inch Round Grill Pan along with the Calphalon Unison Nonstick 12 Inch Round Griddle Pan and love it! The "nonstick sear" surface used on this grill pan does just what it says, giving just enough grip to hold meat in place while still releasing easily when flipping the meat or removing it from the pan.



I will confess that I have not used this pan anywhere near as much as the griddle, but that is simply because we do not grill a lot of meats on the stove. I have done several steaks, however, and they came out juicy and delicious. I'm usually a picky eater and never eat the fat on a steak, but this pan cooked a ribeye so well that I ate the whole thing! The grill surface kept the meat from frying on the bottom, but it still retained plenty of moisture and all the flavor. (These steaks were not marinated, just seasoned with salt and pepper.)



The main points for this pan are:

* Nonstick (just enough grab for cooking meat, but nothing gets stuck to the pan)

* Oven-safe (have not tried this pan in the oven, only the griddle)

* Easy to clean (wipe with a paper towel first to get the grease)

* Handle stays cool while cooking (except in the oven)

* Large size can cook more food at once



While I have not tried cooking anything but steaks with this pan, it is by far the best grill pan I've tried. It probably won't see quite as much use as the griddle pan, but I don't see myself cooking a steak any other way from now on. Highly recommended.



Note: As with any nonstick cookware, avoid using metal cookware. I bought a set of silicone-coated tongs for flipping steaks and they work great.

I have had Calphalon cookware for 20 years. It has never disappointed and this line is no different. I bought this pan to do Bison steaks and burgers and it is fabulous. Last night I had done a few onions in the pan first and then the burgers so it was pretty well carmelized down in the grooves and really a mess. I thought there was no way this was coming clean in the dishwasher. Well it did!! Pristinely clean like new. My old Calphalon grill pan without the nonstick surface is going to Goodwill today.



Furthermore, if you don't know it Calphalon is one of the rare companies left in America that actually stands by their guarantees. I have had several pans replaced over the years because of the kind of stove I have. When they say "lifetime guarantee", they mean it!

I watched the Unison demonstration video on the Calphalon website. This has been a great product for various applications. No problem with cleaning up, handle's "Y" shape helps to keep it cool. Highly recommended :-)

I received my Grill Pan for Christmas and wanted to make sure i used it several times before posting a review. I had high hopes for this pan as i love grilling out but my apartment does not allow grills. I was not disappointed. I have used this pan well over 10 times and so far have no signs of damage or scratches. I do wash this in the dish washer though i am careful that noting is going to rub against it when i do.



It holds its heat well and evenly. It provides that beautiful grilled look and I was pleasantly surprised at how well it seared meat. I normally use a cast iron skillet for searing as most non stick pans just dont get the job done well. This one did a great job and is oven safe so after searing just pop it in the oven to finish off the meat.



I would highly recommend this Pan to anyone looking for a grill pan. - Nonstick - Grill Pan - Grill Pans - Lightweight - Grilling
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Lightweight - nonstick, grill pan

Cast Iron Griddle - cast iron, lodge griddle

Click here for more information I absolutely adore this griddle, and I use it almost every day.



At first, I wasn't sure that I wanted a cast iron griddle. They are HEAVY and not dishwasher safe . . . so I tried a few nonstick brands first --top dollar brands with high ratings.



I hated them. The nonstick surface was inferior. On a reversible griddle, the underside became sticky and difficult to clean. The heat was distributed unevenly. One claimed to be dishwasher safe, yet when I put it in the dishwasher, some of the nonstick surface came off.



I am extremely health conscious, and I use very little oil when I cook. Food often stuck to the "non-stick" surface -- go figure.



I wanted to find a great griddle that I could use for many things, including cooking like the chefs in Japanese Steak Houses -- I dreamed of using a small dash of my favorite oil and flinging shrimp, chicken and veggies on the griddle like a pro. No, I didn't think I could toss my tools in the air or catch the shrimp in my pocket . . . I just wanted the flavor and the ease of cooking.



By this time, I was on a quest, and the non-stick stuff just wasn't cutting it. I did a little research, and I learned that pros recommend the Lodge griddle, so despite my apprehension, I thought I'd give it a try.



Wow! The pre-seasoned surface is perfect and better than any non-stick surface I have ever used. Just a tiny bit of non-stick spray is all I need, and everything from pancakes to eggs flip with ease. Grilling Japanese style works perfectly.



On the grill side: whole steaks, chicken, fish -- fabulous, fast, and everything has those beautiful grill lines. Nice for grilled vegetables, too.



The griddle is indeed heavy, but it's okay. I wouldn't recommend lifting it if you have serious muscle or joint problems, and I wouldn't want to drop it on my foot, but otherwise, go for it. I'm a softie, and if I can handle it, so can you.



As for not being able to put the griddle in the dishwasher: I don't believe I'm going to say this, but I don't care about having to handwash it. The griddle cleans so easily, a few swipes and I'm done. If I forget to clean it and wake up to it the next morning (okay, so I'm not Suzy Homemaker), I just lay it straight across the top of my sink -- not IN the sink, but rather, balanced from edge to edge, on top . . . and I run a little water over it, let it set for a few minutes, and it's easy to clean.



A word of advice: Just as it says in the instructions, you need to clean the griddle without soap (water only) to preserve the pre-seasoned finish. However, should you want to use soap, you can. There are instructions included in how to re-season the griddle -- it's easy.



I frankly didn't like the idea of not cleaning with soap. I didn't feel as though the germs were destroyed . . . but soap doesn't really kill germs, it merely works as a surfactant that makes water wetter so things become easier to clean.



If you want to kill germs, heat is one of the best ways to do it. Every time you use the griddle, you preheat it on the range for about five minutes or so -- you're killing far more germs than if you had used soap!



You can also rub your griddle with a very light coating of oil, stick it in a hot oven and disinfect it that way (this is also similar to how you reseason it).



This is one of the easiest, most wonderful kitchen tools I own. It is a breeze to use, I feel like a pro flipping all that food around. Everything comes out great, and it is very easy to use, and food does not stick.



I have since added six more pieces of cast iron to my collection, one triangle cornbread/scone, a round muffin/biscuit, and four cast iron skillets. Two of the skillets are antique -- talk about well-seasoned! I do not use the bread/muffin bakers as much as I thought I would, but I use the skillets almost every day. I love them.



PS: I remember reading somewhere that using cast iron also adds iron to your diet. A nice extra, yes?

Goodness - I see two chief complaints posted here: First, some people say it's heavy. Well, yes, it is. It's over 200 square inches of iron, folks. The weight is clearly advertised, so I'm having a hard time understanding this complaint. The second complaint some have is uneven heating. Lodge could fix that - all they have to do is make it thicker - and much heavier, and even more people would be unhappy about the weight.



Since the number of comments about the weight and the uneven heating seem about equal, I'd say Lodge did a great job of hitting a happy middle ground. Personally, I count on a little uneven heating, I'll sear breakfast chops on one end over a high burner and flip eggs on the other over a lower burner - I've even been known to run mine on just one burner, cooking on one end and warming on the other. When I was a grill cook, that's how I ran my grill, hotter at one end. You also have to allow for some "settle time" for cast iron - compared to aluminum, it's a fairly slow heat conductor, which gives cast iron it's wonderful thermal stability. But it takes time for the heat to distribute, so give it a few minutes.



I can't comment on the factory coating - I strip and season the cooking surfaces on all my iron, new or used. I made one modification to mine, which Andrew pointed out - I took a dremel and ground a shallow notch in the outer lip of one end of the grease gutter to help pouring the grease out - if you do this, be sure to smooth the edges of the notch to avoid heat stress cracks - they love to start at sharp corners - and don't make it too deep - just a small notch makes a big difference when dumping grease.



While I'm at it - I'm a heretic - a blasphemer - an apostate. My confession? I sometimes clean mine with soap - to be more precise, detergent, which most modern dish soaps actually are. I think the "no soap" thing is a bit of mythology that's come down to us from Great-Grandma, whose dish soap was basically lye and some type of animal fat (my grandma used bacon grease for her soap). So yeah, maybe lye soap was a bad idea, but it had a very different chemistry from today's dish detergents, and as far as I can tell, modern detergent won't touch the baked-on grundge on the bottom of my aluminum and enamel cookware, and they don't touch my properly seasoned iron either. I do always make sure to rinse very thoroughly, and re-oil after cleaning, however, as that thin film of oil is life to cast iron.



I love this grill on the cooktop, but if you want to see this beauty at it's best, and you have at least a 20" charcoal grill, set it on your charcoal grate and have some fun. I don't think mine ever cooled off during the week or so after hurricane Charley, while we had no electricity. I had stocked up on hardwood charcoal before the storm, and as my neighbor's fridges warmed, and their freezers thawed, they kept bringing me food to cook before it spoiled - and of course, they shared with the cook. The neighbors saved some of their food, the Lodge grill got quite a workout, and my family ate very well!



It's a well-made product. It's American. And it's a great value. What's not to love? Just don't drop it on your foot - did I mention it's heavy? - Cast Iron - Lodge Griddle - Griddle - Grill Pan - Cookware - Grill
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Cast Iron Griddle - cast iron, lodge griddle

2009 Amazon Frustration-fre - cast iron grill pan, lodge

Click here for more information I honestly cannot say enough good things about this pan. At first I was skeptical and a little hesistant about cooking with cast iron. Growing up in the south I knew the magic of cast iron cornbread made with fatback, but I also knew the special care that went into seasoning the beloved pieces of cookware. When I saw that this was preseasoned I went for it. I worried that it might be a lightweight pan and only sublime quality for the price but I was pleasantly surprised. This pan has a heavy weight to it and is crafted solidly. I've used it for hamburgers (they make the best I've ever tasted), grilled chicken, pork chops, and shrimp (YUM). Something I learned is that things tend to stick a little so coating the pan with vegetable spray is a good idea. Also, try soaking your shrimp in a mixture of butter and garlic before grilling it. I am in love, it hasn't even left my kitchen counter to go into the cabinet since I bought it because I use it so much. My husband being a Yankee wasn't used to the goodness of the cast iron but now that he sees how perfectly it browns meat while still leaving it moist he is hooked. With this pan I find the grooves to be so helpful. You can season the meat without worrying about all the seasoning burning to the pan. Also they're nice and deep so that the fat that does run off actually stays off the meat. Cleaning it is SO easy! I just run hot water into the pan while it's still hot from the stove then use a sponge or dish towel (NO SOAP) to wipe it out, rinse it off, and then spray with vegetable spray while it's warm before putting it away. I have to say that Lodge has a loyal fan in me. With quality old time cookware like this, without the hassle of seasoning it first you can't go wrong.

Okay, so my THIRD (count em *3rd*) Foreman grill in like 7 years bit the dust. I thought briefly about getting a new one, but the fact that they're a pain to clean, you can't set the thermostat and bottom line it gets very greasy and messy...fuggit about it! I considered the Cuisinart Griddler which looks really cool but I really didn't want to pay $100+ for one. Also I don't have a LOT of counter space. On the other hand I DO have a stove...so I started browsing. I already have a Lodge cast iron regular skillet and it's served me well for YEARS now. When I saw the grill skillet with the ridges I knew that's what I was looking for!



I just had a chance to use it for the first time this evening. What a pleasure - it was pre-seasoned so just had to wipe a bit of olive oil on the surface. Heated it up, and made a delicious steak! Came out nice and juicy with grill marks, not all dry and cooked wrong like on the Foreman. However I will have to buy a grill press as I used the bottom of my smaller cast iron skillet to 'sear' the steak and get those nice marks. But even buying both the grill pan and the grill press, you're paying significantly less than you would for a Foreman - and this cast iron lasts forever. Your grandkids will still be using it, I bet! Cast iron is better than any of those non-stick cooking surfaces (like on the Foreman) that flake off. Ew! Take it from me, get this pan and a grill press and skip the Foreman...

Let me open by saying that the negative reviews on this pan were, in my opinion, written by people who aren't quite sure how to use it. It's really pretty easy once you get the hang of it. Just try the following:



1) Put the pan on a large burner.

2) Coat it lightly with nonstick cooking spray.

3) Turn the burner on somewhere between medium to medium-high.

4) Once the pan is hot, put in burgers, chicken breasts, pork chops, or other decent cuts of meat. How you choose to marinate/season said cuts of meat is entirely up to you.

5) Cook anywhere from 4-7 minutes per side.

6) Enjoy your exquisitely prepared meal.

7) Clean up the pan with hot water and a ScotchBrite sponge. If you encounter difficult-to-remove, burnt-on food stains, try putting a thin layer of kosher salt on the pan and scrubbing with the SB sponge.

8) Rinse the pan thoroughly and dry completely with paper towels or whatever.

9) Coat lightly with nonstick cooking spray.

10) Store until next use.



Call me crazy, but that sounds pretty easy to me. Bottom line to all of you cast iron naysayers: be patient, keep using this pan, and eventually you'll learn how to get the most out of it. It really is terrific!

I looked at several different options - such as the Foreman grill before settling on this grill pan. Although I have a small back patio, I've never used a bbq and wouldn't be comfortable doing so, not to mention I'm just cooking for one so the time spent setting it up wouldn't be worth it to me. The Foreman grill, based on reviews, didn't sound like it would be easy to clean and wasn't reliable. The grill pan looked like the perfect solution. Although the pan is heavy, there are two handles which makes it easy to move and carry over to the sink. Following advice I'd found on the internet, I use cooking spray generously and bought a wire scrub brush to clean it with. The pan does create smoke so I'm always sure to turn on the kitchen fan and open the back door before I even turn the stove on as well as disconnect the smoke detector. The pan heats up fairly quickly and cooks the food evenly and quickly. I must admit I don't use it frequently and have only tried a handful of foods, but I have been pleased with my experiences and would recommend this item. - Cast Iron Grill Pan - Lodge - Grill Pan - Stovetop Grills - Skillet - Cast Iron Skillet
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2009 Amazon Frustration-fre - cast iron grill pan, lodge

Indoor Grill - barbecue, grill pans

Click here for more information My mother gave me one of these grills a number of years ago. I loved it AT FIRST but, as other reviewers have noted, the finish came off of it very quickly (no matter how gently I treated it) and the food started to stick. Also, if you don't pay close attention, the water will cook out and the grill will smoke. One more thing: the 'mound' shape of it makes putting food onto or removing it from the grill almost impossible without using tongs.

This is a cheap copy of the real thing the "Grill It" stove top grill. The grill plate insert on this cheaper version is much thinner and the finish is not really non stick. Spend a little extra and get the better one.

Very bad product. The grill (and the food) smelled as the painting burned out. The coating dissapeared after first use!!



In the past we had already used similar products and they were made of durable metal, I guess with real teflon. But now, . . . It is very disappointing, even more because I ordered two of the same.

I have this grille and have used it many, many times. You can cook fish, steak, chicken and other things on it. It's quick and keeps the food moist, which is the best feature. I love it because I eat lots of salads and when you are making salads you don't want to be spending time cooking the meat. The secret is in leaving the meat on longer than you would and turning it over just once...not fussing and fussing over it. Other reviewers have commented on the weakness of the finish and I agree, it does come off rather easily, but using PAM or other non stick stuff makes that not a problem. If you don't use it, however, clean up is difficult. Other than that, I've never let the liquid boil off and anyway, you can pour a beer on it while it's cooking and it will not only add flavor to the meat but it spills into the ring and then you don't boil off all the liquid. I love the thing and use it alot. I've even given it as a gift. It's a decent product and works well for the money.

The Chefmaster Smokeless Stove Top Barbeque Grill is ok. It's not as great as I expected it to be, I've only used it once and my chicken stuck to it. I was assuming it was non stick, considering there was no booklet provided with cooking instructions or recipe ideas or anything. I guess the only positive so far is it will keep me from grilling outside for the winter.

My oven is quite old and the burners are kind of crooked. I tried using this to cook fish and was very unsure how to use it. The product came with very little instructions. The water was quick to evaporate so i was constantly refilling the basin. The grill is not very stable either... even with the slight crooked-ness of my oven... it slid around alot on the stove top, making removing the fish quite difficult. I cooked maybe 4 tiny pieces of fish on it then decided it was 1. taking too long and 2. too difficult to work with... so i ended up ditching the idea for that night and used the oven.



I havent used it again since, but thats only because i have not had enough time to mess with it. - Barbecue - Grill Pans - Cookware - Grill - Money Waster - Grill Pan
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Indoor Grill - barbecue, grill pans

Rachael Ray Cookware - grill pan, grill pans

Click here for more information I bought the pan because I was in the market for a griddle type pan, and I was really interested in the new oval shapes in cookware. I enjoy Rachael Ray's show and follow quite a few of her recipes, and that orange trim really caught my eye, so I bought it.

Other than the fact that I wish the handle were on the shorter end rather than centered at the widest point, (because maneuvering can be tricky unless you have a huge rangetop), I'm pleased with the way it cooks. I'm lucky enough with a large enough kitchen that I can leave it out, because it's rather eye-catching, (I bought the saute' pan too, with the lid) and I find myself using it more and more often. It's great for searing. I made wonderful porkchops last night. I recommend it if you don't want to spend a fortune, but still want those nice grill marks in a pan.

I actually bought this pan on extreme impulse...to make a flank steak philly cheesesteak something-or-other that I caught on the Rachel Ray show (demonstrated on this very pan,of course). The size is unique and very useful for long cuts of meat or to set things off to the side like a real grill. It is truly non-stick and cleans up very easily. It's heavy gauge, even-cooking, and decently priced. I find Rachel a little annoying to listen to generally...but I'm glad I listened to her this time!

Rachael Ray's recent cookbook has "orange" in the title, because, as she puts it, it's her favorite color. This grill pan, as one might guess, has a characteristic orange handle.



But the key point is simple: this works pretty well. Once the weather gets colder, I begin to use grill pans a lot more. For small jobs, I have a nice 10 inch circular grill pan. But when I have to grill chicken or pork chops or fish for several people, that pan just doesn't do the trick. And there is where Ray's grill pan comes into play.



My recipes for grilled chicken and fish for three (or sometimes four) people calls for a larger grill pan. The oval pan here is just the ticket. I put it over two burners (maybe I'm sinning in doing this) and grill the food. The end result is pretty good. The nonstick surface seldom leads to what's being grilled sticking (some nonstick surfaces aren't nonstick!).



All in all, then, I really appreciate this grill pan. If my experience is typical, then this is something that those wanting a good grill pan might think of acquiring.

I was very disappointed in this grill pan and would never buy any other Rachel Ray cookware. First of all there was a flaw in the non-stick coating which chipped the first time I washed it, by hand with a soft non abrasive sponge. I exchanged it and didn't have that problem with the second one but if I still had the package I would just get a refund.



There is a really strong chemical smell when it's heating up. Kind of smells like fresh paint or something which isn't real appetizing when you're trying to cook a meal. This does seem to be getting better the more it's used, or maybe I'm getting used to it. With the oval shape it obviously hangs over the stove's burner some, which would be fine but it doesn't conduct heat evenly. I usually put either 4 chicken breasts or 4 pork chops in it and I have to rotate them because the ones in the middle will burn while the outer ones are raw. For a family of 4 this is a good size, just poor quality. Another thing that could have been better is the ease of cleaning. Where the grill ridges meet the bottom of the pan should have been more rounded, mine gets build up in the creases which has to be scraped out with something like a toothpick. I do love the idea of a grill pan and would use it all the time if I had a decent one. Very disappointing!

I bought the pan because I was in the market for a griddle type pan,The size is unique and very useful for long cuts of meat or to set things off to the side like a real grill. It is truly non-stick and cleans up very easily. I put it over two burners and grill the food. The end result is pretty good.This pan is great for chicken, fish, steaks, and chops. I recommend it if you don't want to spend a fortune, but still want those nice grill marks in a pan.

This is my first rachel ray pan, and I am in love. If the rest of my pans weren't in such good shape, I'd buy the whole set! I love how easy it is to clean. I love how you can easily fit 3 reasonably sized steaks/chicken cutlets. A must have for any cook!

This nonstick oval grill pan is absolutely the best thing I have ever bought for my kitchen. It's big enough so that I can place it over two burners if I want to. And, I could not believe how easy it was to clean; most of the food residue comes off under running water. I highly recommend this grill. If I had to get rid of every pot in my kitchen and just keep one, this would be it. Rachel Ray's nonstick oval grill pan is the BEST. - Grill Pan - Grill Pans - Hard Anodized - Rachael Ray - Rachael Ray Cookware - Hard-anodized
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Rachael Ray Cookware - grill pan, grill pans

Cast Iron - cast iron, grill pan

Click here for more information The day I got it from Sur La Table I went and bought two New York Strips to break it in. They were text-book picture perfect with an external sear with blood red rare interiors. Incredible for seared steaks or burgers. Preheat on high heat for at least five minutes before cooking. Get it smoking hot before you put the meat on the grill. Juices from deglazing or rendered fat can easily be poured off with the two pour spouts to make sauces or reductions. And it is oven and broiler safe. You will not be sorry!

This pan is da shazzizo. Really.



HEAVY cast iron, with a glossy enamel exterior and a rough black enamel interior. It really doesn't need seasoning, as the enamel doesn't rust or stick. Preheat it until smoking hot, add a seasoned steak, leave on for a minute or two, rotate 90 degrees to get those great crosshatched grill marks, flip and repeat, then put into a preheated 450 oven for 4+ minutes, depending on how thick the steak is and how rare you want it.



Seriously foolproof steakhouse good steak, every time, as long as you don't over cook.



The same technique works really well for fish as well. Whatever you cook the sear and blast method works great, and it's easy to make pan sauce.



Although I give this five stars, be warned that it's not easy to clean. Forget trying to get it back to factory condition, ain't gonna happen. However, because the cast iron isn't exposed, but instead your dealing with black matte enamel, you can use dish soap and a scrubbie to get the worst, then leave it on medium heat to dry.



I use this pan constantly, particularly in the winter when it's not so much fun to grill, I'm giving my Alaskan brother one for his birthday. However, even in the summer months it still sees a lot of use.



This and my 9 qt. dutch oven get the heaviest use, and the biggest bang for my cookware buck.

Heavy is the word for sure but good quality cast iron usually is heavy to allow the cook to use the amount of heat needed to sear steaks, etc. The person who said you need a good hood vent is right on because I have to put a towel over my smoke alarm or it will be going off without doubt. I always have to open the back door to let the smoke out but it's still necessary to use the towel over the alarm. As for cleaning after a few time of soaking then using a scraping pad I realized that I could use my bamboo wooden spoon's edge to knock off the residue. It is amazing how well the wooden utensil scrapes off every bit of the residue and doesn't scratch up the surface. I would buy this pan again if I needed a grill pan, it definitely is better than the stainless steel Viking grill pan I purchased. I have an induction stove so I have to use either stainless steel or cast iron.

Smoke concentrates in the grooves between the ridges, which enhances the taste of seared steaks. You can make the grill marks as light-brown or black as you want. This sure beats trying to grill outdoors in the middle of winter, and the results are delish.



If you don't have a strong hood fan, you may have to open some windows and close bedroom doors, this thing can get generate as much smoke as grilling on the barbie.



For water-softening of burnt residue, pouring water into a searing hot enameled pan might crack the enamel due to differential contractions of rapidly cooled enamel and iron. A safer technique is to let the pan cool for a good 20 minutes, then pour in water and reheat the stove, letting the water low-boil for awhile, e.g. 30 minutes. You can use dishsoap or not. I just pour the soapless water out and wipe with a some paper towels. I don't worry about getting it spic and span, a little gray-browning of the last towel is okay with me, I treat this like my seasoned cast iron skillets and woks.

I have tried all types of meat on it and the pan worked wonderfully. But, as soon as any marinades are added or anything with sugar, the high heat burns a layer on the pan. It takes A LONG time to clean and scrap. Oddly enough, it cleans better dry than soapy. I have found that if I use a set of disposable wooden chopsticks (not separated), I can scrap off the burnt residue without worrying about scratching the pan. I have to add that my husband really likes the meat that I cook on this pan. I bought it because he only liked to cook meat on the grill. I thought it would be healthier with this pan. It is. I love it.

My wife and I recently moved into a new building that doesn't allow us to have a normal grill on our balcony. We were forced into cooking our chicken breasts in a frying pan or baking them in the oven. Neither option was satisfactory since they generally product rubbery, flavorless chicken.



After a suggestion from a friend I took a chance and bought the Staub cast iron grill pan and I love it. It is extremely easy to get juicy chicken that is well browned without drying out the skin. All it takes is a little seasoning and a light brush of olive oil and you're good to go. If you want to get fancy, you can hammer out the breasts a little in order to make them a more uniform thickness.



One of the great things about cast iron is how well it holds and transfers heat. This pan doesn't require you to use a high temperature, medium to medium-low works fine as long as you give it about five minutes to pre-heat.



The two complaints I've heard the most about this pan are cleaning and the weight. So the pan is definitely heavy, but since I don't move it around too much that really doesn't bother me. As for cleaning, I haven't found it to be that bad. I've found that the trick is to clean it when it is still warm. One thing I've had success with is pouring scalding hot water into the pan directly after turning off the heat. This deglazes the little bits that might have otherwise stuck to the pan, so clean-up becomes a two-three minute job. - Cast Iron - Grill Pan - Grill Pans
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Cast Iron - cast iron, grill pan