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Grill pans

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dutcher Mar 17, 2007 04:49 AM

Is anyone out there using grill pans as an alternative to outdoor grilling? If so, what are your experiences, and do you have a favorite pan? I have a couple of them. One great, one not so great. Would love to hear other's opinions.

I haven't invested in an expensive one, but really like a Capholon non stick a friend bought me at Target for 40 bucks. It's square, with a lid. It does chicken and sandwitches well.

I have friends in China that I am visiting soon, who miss grilling. I was thinking of taking them a grill pan, but want ideas on a really useful one.

Thanks in advance!

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    lisa13 RE: dutcher Mar 17, 2007 05:32 AM

    I have a cast iron grill pan (lodge brand) that fits over two burners and is supposed to reverse from grill pan to griddle. I like the grill side, and I would like to use the griddle side, but I can't figure out how to avoid marring the side that receives the flame from the stove. I don't get how these are supposed to work in real life as the seasoning burns off!

    Anyway, the grill side I like - it is nothing like cooking on a real grill (it is obviously lacking any flavors associated with flames), but the cast iron heats nicely, and I get good carmelization with the sear marks. It is large enough to grill meat on one end and polenta or veggies on the other (this is to feed two people). Not bad in a pinch - I don't regret buying it.

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      Stack8 RE: dutcher Mar 17, 2007 09:21 AM

      Check out olvidacookwarecookware.com I don't know how to set this up as a direct link, but take a look at this stuff. It's high, but better than my regular cast iron.

      I have both a 10" skillet and a double burner grill griddle. Easy to clean, and can go in the dishwasher.

      chefsresorces.com carrys the line as well.

      1. JasmineG RE: dutcher Mar 18, 2007 04:07 PM

        I have the Lodge cast iron grill pan (just the one burner one) and I like it a lot. You have to preheat it for a while to be successful with it (or put it in your broiler for a while first), but if it's hot enough, it's great.

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          foodstorm RE: dutcher Mar 18, 2007 04:36 PM

          I have a LC grill pan that I like very much and use often. I vote for CI, whether it's bare or enameled--you can get it nice and hot!

          1. s
            sel RE: dutcher Mar 18, 2007 09:17 PM

            I have a couple of Lodge 10" round grill pans that I've had and used for everything (burgers, steaks, carne asada, fish, chicken breasts, peppers and other veggies etc.) for years. More recently I got a Le Cruset appx. 9" x 19" rectangular grill and they all work well! Get it really hot and enjoy!

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              jzerocsk RE: dutcher Mar 19, 2007 08:28 AM

              It can't replace a real grill, but it's nice to have one around.

              Preheating it is definitely the key (just like real grilling!).

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                dijon RE: dutcher Mar 19, 2007 12:46 PM

                I have had no luck with grill pans, the liquid goes to the bottom and burns black and smokes, you need a professional exhaust hood. I do have a delonghi pannini grill which will put grill marks on just about anything, without the smoke, the liquid runs off. The outdoor grill is fine for 3 seasons, no need for a hood.

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