Hard-anodized - anolon, analon

Click here for more information Anolon 'Advanced' is the much higher quality, and, for some quirky reason, is priced $15 less than the Calphalon! I pan-grilled some filet mignon steaks (am savoring them now) and was impressed at the signature 'sear marks'. Cleanup is a breeze and reviewers should note that the Anolon 'Advanced' line has not been plagued with the shedding of the non-stick coating (as both the 'Commercial' and 'Simply Calphalon' lines have been).



This will not take the place of an outdoor grill, but it does bring a taste of summer into the cold winter months. 'Cook's Illustrated' also gave the Anolon 'Advanced' 12" Deep Covered Grill Pan high marks, but this shallower, non-covered grill pan is $25 less and besides, who covers a grill pan when it is grilling anyway?



PS: I'm glad I 'recycled' my 10+ pound Lodge, cast-iron grill to my weight-lifting son for Christmas! :o)

First a little background. I rarely review products, I'm a very good cook and I've cooked professionally in several restaurants.



The analon grill pan is as good as it gets for stove top grilling. That being said it, like all the others it doesn't give you anything close to an outdoor grilled flavor. However, if used properly, it gives you several advantages of grilling: cooking above the fat, grill marks, and a slight grilled flavor.



Using the pan properly is key. I preheat the pan at a strong medium heat for 5 to 6 minutes, lightly coat the items I'm grilling with olive oil--rather than the pan, or a marinade/vinagrette, and deglaze the pan afterwards. I also fill the pan with water right after grilling and have had no trouble at all cleaning it later on.



I've grilled chicken, beef, pork, frozen shrimp and vegetables. I flattened (pounded) the chicken and pork as I think quick grilling best for this sort of appliance, but that's only speculation.



Using a grill pan may make for healthier pan cooking. There's concern now with the carcinogenic aspects of browning and carbonization in fat; since a grill pan lifts the food above the fat it causes less carbonization than does pan frying and therefore less carcinogens.



So, as long as you're not expecting true grilled flavor, you can't go wrong with this pan.

I purchased this pan because I moved to a condo in florida and we can't use grills. I have had a LeCruset grill pan much more expensive ..........that I have been using for years. My Sweets told me I was nuts for buying this pan......... because I was making better than restaurant quality steaks now. I kid you not she never ordered steak when we would go out because she would be disappointed they weren't good enough.



I was hoping this grill pan would cook some what as well as my cast iron..... but with none of the clean up problems. It met all of my expectations and more I just ordered a second one. Anolon you are my new best friend.

I just received this grill pan, and used it 3 times in the first week to cook steaks and pork chops. The pan heats quickly and evenly. It looks great. It's heavy and appears to be well made. The non-stick claim is a bit of a stretch, however. The meat is easly removed from the raised cooking surface, but the small pieces of fat, seasoning, and meat juices get stuck in the crevices. It takes me a couple of minutes to scrape off the debris, even using a special non-stick scouring sponge. I have many other non-stick products that are almost clean after just rinsing alone. I like the pan, but I'm considering returning it, so I can try another product that might require less work.

I do not use this pan a lot - i grill everything. But for a quick cook of veggies and slicing up some steak to cook for salad or something, this thing has worked perfectly. I run some hot water over it, squirt it with a little dawn and then use a plastic bristle brush on it - few brushes and it's clean. It heats evenly and it leaves great grill marks. I like it a lot.

As other reviewers have noted, this is a very well made, heavy pan, that is truly nonstick! I have several other Anolon Advanced pans and love them all.

You DO need to follow directions when working with Anolon Advanced -- that is, keep the temperature low/medium (you absolutely cannot use high temps and expect the pan to last) and definitely preheat the pan before you use it. We use this on mooseburgers (we live in AK) quite often and it's great. Clean up is easy easy easy! If you want a well made pan that will last as long as you adhere to the aforementioned 'rules', you'll probably love this pan as much as I do! Bon appetit!

This product is excellent, especially for grad students where time for cooking is pretty low. Pan heats up quickly and evenly and cleans easily too if you soak the pan after use. Less maintenance than a cast iron grill and lighter too. Works the best with thinner cut meats. Meat comes off cooked well and juicy - not tough and dry. Highly recommended. - Anolon - Analon - Calphalon - Cookware - Hard-anodized - Kitchen
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Hard-anodized - anolon, analon

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

Pots And Pans - pan, cookware

Click here for more information I had been toying with the idea of a non-stick "grill pan" for some time, and could never justify the expense... After all, I had a large George Foreman, and used it very rarely.



But I was running out of cookware to shop for <grin>, and began tracking several with the plan of buying the first one that came on at a great price.... I tracked both All Clads, and this one. I almost bought the large All Clad, but discovered they didn't qualify for the Amazon promotion, so that blew that!



Then this one came up at $29.99 and I jumped all over it!



I have done beef steaks, pork steaks and salmon on it with excellent results. Cleanup, though not a breeze, is quick enough. Cooking residue tends to stick tighter on either side of the rounded ribs, but I have yet to need anything more than a little dish soap and hot water on a terry dish cloth.



One caveat - I seriously doubt those with solid top Electric Ranges will be satisfied with this pan. The bottom is not smooth, but rather follows the ridged cooking surface - in reverse. I am not familiar with these ranges, but understand a perfectly flat surface is essential to successful cooking.



Now I'm thinking about the 11" square griddle....



;0))



PK

This is the perfect hamburger or grilled fish pan -- and it also makes great panninis, so you don't have to clutter up your kitchen with an extra single-use pan. Fits 4 burgers at a time and as long as you take care of it properly, sears nicely without anything sticking. More useful than the round shape, and easier to get the spatula in to turn things. Highly recommended.

Pros - Very nonstick, browns meat well even if it's nonstick, easy to clean up, easy to carry, stay cool metal handles, useful shape and size.



Cons - Like all nonstick, can't use high heat.



I've only had this pan a week, so I'm not sure how well it will hold up, but it's performed excellently so far. I used it to sear a whole beef tenderloin (before transferring to a roasting pan for the oven). The instructions said to avoid high heat, so I seared it over the equivalent of medium high heat on my 22K burner. The roast browned beautifully and I got good grill marks in the center (not as much towards the corners, but maybe because I didn't brown long enough).



Clean up was a breeze, with a couple drops of dishwashing liquid, hot water, and a soft bristle brush to scrub lightly.



I've also fried bacon, and the square shape makes it easy to pour out the rendered fat.



It's been easier & faster to preheat this pan than to preheat (& later clean) my range's grill burner, so I think I'll be using this more often than my grill burner.



I like it's lightweight feel, it's much easier to carry when laden with food than my previous Calphalon nonstick 12" saute pan (which always felt heavy & "tippy"), but it can fit just as much due to its square shape.



The handle truly stayed cool even when used to sear the tenderloin, and the round shape makes it easy to grasp (unlike the more flat handles of other pans).

I was given this pan for christmas as I requested a grill pan. First off the ridges in the pan are so shallow that they are mere bumps and the meat lays on the bottom of the pan. You might as well be cooking your meat in a flat bottomed pan, seriously this IS the case. Secondly you cannot get this pan hot enough to cook/sear meat. Remember non stick pans are not supposed to be heated to high heat. It does clean up well that is all I can say for it but if you have a flat bottomed non stick pan you have the same thing. Go to the store and look at these pans before you buy this one. In order to get grill marks on a piece of meat you need that meat to be held up by the ridges and a grill pan should let the grease drain to the bottom, this pan absolutely does neither. The one plus is you can actually saute onions in the pan after you cook the steak which you can't do in a REAL griddle pan, I know because I gave this pan away and purchased a proper cast iron grill pan and steaks taste like they are supposed to, GRILLED! Not FRIED or BOILED in their on FAT!!

Its the perfect size pan and easy to clean. I've cooked Thai stayle Chicken Satay sticks and salmon on it and it makes those awesome grill lines. I love using this pan...its so much easier & faster than using then firing up the outdoor grill.

I saw a friend who had this pan and I used it for chicken skewers which had to go into a hot oven. I liked that it was able to be in a hot oven yet was nonstick. Then I realized it was just what my husband wanted as he is the breakfast chef and had mentioned he wanted a square pan for cooking his bacon. So I bought it and it is perfect for making bacon fast and keeping it flat in the pan, not to mention all it's other uses and easy cleanup. - Pan - Cookware - Kitchen - Pots And Pans - Cooking - Hard-anodized
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Pots And Pans - pan, cookware