Grilled cheese sandwich in my cast iron is cooking unevenly

[frobe]

I have a Lodge Logic cast iron pan that is seasoned very well. Lately I've been cooking grilled cheese sandwiches, which are supposed to come out great in a cast iron pan, but they're cooking very unevenly. Specifically, the edges of the bread (not just the crust) are almost burnt before the middle of the bread is even toasted. I've tried putting weight on the sandwich to press the whole thing down but that hasn't worked so I guess the heat is simply not reaching certain points on my pan.

I just read this NY Times article that seems to say this is often the case.

http://www.nytimes.com/2008/10/08/din...

So, is there anything I can do about this? I've also tried heating the pan longer before cooking but that hasn't solved it. I want my sandwich to look like the perfect ones in the pictures!

Thanks.

[moma1bud]

I'll have to try a cast iron on our glass cooktop (can't get gas to the kitchen, darn so we replaced the 30 yr-old electric with a new glass top range, was afraid to use the cast iron on it because the manual said that's a no-no) I do use my Le Creuset french oven on it, but that's enameled. I made grilled cheese panini's (provolone/pancetta on ciabatta rolls) the other night, just used a bit of olive oil in a stainless steel saute pan, squashed them down with the french oven cuz it's heavy! Don't need the fancy panini press that way ( guess I'm cheap?) They were awesome! Crunchy and oozy at the same time. I like a little red pepper flakes in oil, too.

[mpalmer6c]

That's just the way cast iron is on the cooktop. You can try moving the sandwich around while it's browining, but I'd suggest getting a plain aluminum pan. They're available at a ridiculously low price from places like Surfas:

https://www.surfasonline.com/productl...

[paulj]

I don't have this problem with my grilled sandwiches for a couple of reasons:
- I use a panini grill, with flat, nonstick top and bottom plates
- I use a firm, whole grain bread (TJs 9 grain)
- I adjust the height of the grill so it gently presses the bread, but does not squeeze it.
- I include meat with the cheese, thus overstuffing the middle.

With this bread and grill I don't need to butter or oil the bread to get an even toast, though I might use it for added flavoring.

[acenyc]

Instead of butter I lightly coat each side of the sanwich with mayonaise- for any of you who are mayo adverse you don't taste it. Picture perfect and delicious grilled cheese everytime.

[pigtails]

that's what i was going to say - comes out perfect every time with the mayo trick.

[bnemes3343]

It would seem that the article you cited clearly answers your question. a 100 degree difference in heat in different parts of the cast iron?

[paulj]

but that 100 degree difference is between the center of the pan, heated by the flame, and the edge, furthest from the heat. The sandwich is burning at the edges, and not at the center. Unless there is a cold spot at the center of the pan that lines up with the center of the sandwich, uneven heating of the pan is not the problem - or at least not the central issue.

Other variables - diameter of the pan, size of the burner, how many sandwiches at a time.

Without ignoring the heating pattern of the pan, I'd focus more on the contact between bread and pan. The softer bread at the center may be contracting or even bowing away from the pan.

[Channa]

Maybe you aren't buttering the bread evenly. Try melting butter in the pan before adding the unbuttered sandwich. Just take a stick of butter and zig-zag it quickly over the heated pan. It doesn't take much. Be sure to do that again when you flip the sandwich.

[lynnlato]

I would guess it's the type of bread your using and/or you've unevenly buttered the exterior. Try using bacon fat spread evenly on day old (or more) crusty bread. It's sooo good and the bacon fat produces a nice, even crusty crunch. Or, if you don't have bacon fat, butter the bread and add a little oil to the pan and then fry up that sandwich!

[moma1bud]

(sigh) Such problems! I'm guessing you're using a gas cooktop? Not electric or ceramic, I wouldn't think you'd be using cast iron on those. Perhaps the gas jet (holes) are gummed up with something, creating uneven flame distribution?

[lynnlato]

FYI, I use cast iron on my ceramic cooktop and It's worked fine. Probably better than electric. No scratches on my cooktop and I get an even heat in my skillet. I'd much rather have gas, but I've gotta work with what I got for now. :)

[BeefeaterRocks]

Me too, just make sure it has a flat bottom. One of my cast irons has a raised ring on the bottom.

[paulj]

The unevenness that McGee writes about should burn the middle first - assuming the sandwich is centered over the burner. Note that slow heat did did not help with McGee's cast iron - he still got a hot center.

In a restaurant grilled cheese is probably cooked on a grill, which heats more evenly (much thicker metal, and a more distributed heat source).

I suspect that the edges of your sandwich are in closer contact with the pan than the center. If there is a gap between the center bread and the pan it won't toast as fast.

Moving the sandwich around in the pan can compensate for uneven heating of the pan. Lower heat would give you more time to do this.

I assume you are buttering the bread before toasting?

[lcool]

Guessing on the problem,but the only time that happens here is cook "error".I am in a hurry,fire too hot etc.Slow down,back off on the temperature and take a close look at your choice of "butter" and bread.Both are very fire fussy,char easily.Pratice,if you have a pan that's comfortable you are nearly there.