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Feb 24, 2009 10:48 AM

which grill pan to buy?

I want to get a stove-top grill pan that fits over 2 gas burners but don't know whether to get the All-Clad, LeCreuset, or Lodge. Any suggestions? I will mainly be cooking fish, chicken and veggies on it.

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  1. I have a Lodge unit that was puirchased for the lake cottage, and we use it frequently with no problems. LeCreuset is also nice, and is covered in porcelain, which makes clean up a cinch.

    1. The Lodge is an excellent performer and much cheaper than the other options. I have the 2-burner reversible grill/griddle and two of the frying pans with grill ridges in the bottoms. Good stuff.


      4 Replies
      1. re: Jim Washburn

        My worry with the Lodge is that pictures of it make it seem like the gaps are wider than the others, and that it might be too wide for delicate fish. Have you done fish on it? I'm also worried that it might weigh a ton.

        1. re: julesthegolfer

          I have in fact done white perch fillets and it does weigh about 10 lbs. Your local WalMart should have it in stock, so you would be able to check it out.

          1. re: julesthegolfer

            I have not cooked fish on the grill pans. Cast iron is heavy, yes. Only you can decide whether it's too heavy for you.


            1. re: julesthegolfer

              1) They all weigh a ton; 2) Delicate fish shouldn't be cooked on grill pan. If it is that delicate, it needs a flat surface, not grill lines; 3) Lodge is great, but it IS hard to clean. However, the LC and other coated ones aren't exactly easy to clean either -- just easier. I use a double size Lodge when needed, or, get this -- two square grill pans that each have a grill press. Sometimes I use their presses on my Lodge grill. The Tim Love Collection pan, found on Home Shopping Network on-line, offers narrow grill lines versus the Lodge and LC models. Take a look -- they are similar to the LC and less expensive.

          2. I have the LC. and I do like it, with one warning. It takes a while for it to "break in" . Yes I know there is no logic to this as it doesn't need to be seasoned, but, and you can search for the old thread on this, it doesn't work so well in the begining. It takes a while to get used to let the food sitting long enough so that it will move without sticking and so the pan breaks in. After that it's a great pan that I am sure is going to last my lifetime.

            1. Here's my two cents. Those two-burner griddle/grill combo units make awesome griddles, but they make miserable grills. They are very hard to clean and they make a mess out of the stovetop, since no sides to rein in grease spatter and food on the move.

              My suggestion would be to get a single-burner grill pan -- looks like a regular skillet, but the cooking surface is ridged instead of flat. You can get them square or round -- pick the shape that suits you. Lodge makes them in pre-seasoned cast iron, and the usual suspects (LC, Staub, PRC) make them in enamelled cast iron.

              Not only do the sides contain the grease spatter, you can fill it with wash water afterwards and let it get a nice soak before attempting to clean. (Even plain old cast iron should be fine with a little soap and water.) You will need a good stiff bristle brush to get the nooks and crannies.

              3 Replies
              1. re: MikeB3542

                Agreed completely.

                I also don't like flipping the combo griddle/grill, because the grill never gets clean enough to be able to put the grill side down again on the burners, in order to use the griddle side, without making a lot of smoke due to the inevitable residue that can't really be cleaned off the grill. This started with the first use, and I am not afraid to use soap, water and a stiff brush when washing. As a result, my combo is used exclusively as a grill, and I use an All-Clad LTD double griddle for when I need a griddle.

                1. re: RGC1982

                  We have a Staub rectangular one-burner grill pan and we love it. We've done fish steaks on it, too (not filets though). You can do the meat first and then do the veggies while the meat rests. Are you cooking for a huge crowd, or were you just trying to save time with the 2-burner-grill idea?

                2. re: MikeB3542

                  I have a single grill pan with ridges and without 2. I use them all the time. They are inexpensive from walmart or target and they are both over 8 years old and still going strong.

                  I also have a double one I inherited from a friend. I use the ridged side more because when I use it I am usually making steaks burgers or chops and they are too small for a single. It works great. It is a Lodge. Weighs a lot but I would never pay the price of the others. I have a few expensive pans and personally I'm not impressed. To me they are no better than some of my cast irons or my cheap pots and pans. My grandmother certainly did have state of the art cookery and neither did my Mom, and gee they managed to cook very well. I just don't think spending on cook ware is worth it. Just my opinion. Please don't take it wrong. I appreciate and respect any ones opinions. But personally I just don't see all the reason for spending that much on a pot. My favorite skillet is a Faberware 15 years old or something like that, cheap and I still love it.

                  But I do agree with the single for some things and flat for some fish (thin) ridged for others and the double is ok if cooking a lot.

                3. Grill pans aren't designed for foods that
                  crumble or flake. The typical cast iron
                  pans are heavy -- no way around it. TThe
                  disadvantage with a two-burner model is
                  uneven heating. Food above the burnders will
                  cook much more quickly than the food in the center.
                  IMO, you'd be better off with two single-burner
                  pans. Lodge Logic is the best value.