best grill pan?

[jen kalb]

looking for ridged pan to grill quantities of veg and possibly other things, on a gas stove. do you like cast iron or anodized best? id prefer not nonstick.

[BillyT4321]

"I'd prefer not nonstick"..... Would you reconsider?

I recently got the 12" round NordicWare Pro double sided flat griddle/grill pan. It's nonstick aluminum, and it totally rocks.

Deep grill ridges make perfect (actually, magnificent) grill marks. Heats quickly, the ridges are deep enough that vaporizing fats can flavor the meats on the grill side, and it cleans up like a breeze.

Used it for the Epicurious Seared Duck Breast with Cherries and Port Reduction recipe - it did a fantastic job on the duck. This was inside my high-rise apartment, and you would have sworn it had been grilled over hat charcoal.

I would highly recommend the Nordicware Pro 12" reversible grill/griddle pan.

[RetiredChef]

What is the point of one of these pans – is it just to put grill marks on food? Just wondering – thanks.

[Ambimom]

RetiredChef! Amen to that! I'm so glad you said that. Do I dare admit that I have two grill pans; one a Calphalon that was gift and the second is a plain Lodge cast iron. I hardly ever use them. I prefer a plain cast iron skillet or griddle.

[tanuki soup]

The grill marks *are* nice, but I think the main idea of a grill pan is to lift the food above the liquid that is released during cooking. Instead of the food essentially boiling in its liquid drippings, it is cooked by direct heat from the ridges and radiant heat from the bottom of the pan, more like an open grill or broiler. I certainly notice the difference when I make a steak.

[Chemicalkinetics]

Of course, some people also think foods are easier to flip on a grill pan as well. (in addition to what Soup has already said)

[RetiredChef]

TS and CK

Thank you for you replies - that makes sense, I thought there had to another reason then simply visual appearance.

[Paulustrious]

And a cast iron panini press lid quickens the cooking. You do not have to turn the food over unless you want the crossword puzzle effect.

It also seems to release the food quicker. I guess this is because the contact lines get 'burnt' before the rest of the food is cooked.

The ridges have an interesting effect if you bake bread on them.

They are useful where the food releases a lot of water such as eggplant and zucchini. You get more of a roasting than a steaming effect.

If you use the pan in a BBQ you can still get the seared lines that the grill devotees love with no chance of flaring - and have a much easier clean up.

[sfumato]

Ever since I bought my grill pan (Staub), I've been wondering the same thing. It makes a big splattery mess no matter what I do, so we rarely use it- we use the broiler instead.

[tanuki soup]

I really like my Lodge Signature 12" cast iron grill pan. Nice and roomy, straight sides help control spatter, long stainless steel handle + helper handle, hanging hole in the handle for easy storage, preseasoned, surprisingly easy to keep clean - it even looks nice. I agree with the other posters that cast iron is the way to go - you want the large thermal storage capacity of cast iron for grilling.

[tanuki soup]

Here's a picture.

[jen kalb]

Im really curious about this preference for cast iron, since that Cooks Mag test a while back liked some of the aluminum pans specifically some that were not solid cast

[MikeB3542]

I was gifted a Calphalon grill pan -- plain anodized aluminum. Still prefer the cast iron, but no reason to be a stickler -- the aluminum does seems to work well . Know that the Calphalon was double the expense ($40) of a plain pre-seasoned Lodge CI pan($20).

Non-stick pretty sure is not ideal for pan grilling, though to tell the truth, clean up can be gnarly, so understand the temptation to go non-stick.

Neither should go in a dishwasher, though the damage to the Calphalon would not be quite as obvious, and the CI could be restored to 100%, just a pain in the neck.

Both Calphalon and Lodge sell enameled cast iron pans -- they even have presses for panini, if you are into that sort of thing (grilled veggies and portobellas on grilled sourdough, yum!) Bet you can find one priced reasonably at Marshalls or TJMaxx.

[Bob Estes]

Cleaning a grill pan is not that hard. After I finish cooking and before I turn off the burner, I deglaze the pan with some water and a copper wire brush. I can then just rinse out or wipe out the crud that I've loosened, then oil the pan, and let it cool. I bought the brush I use at Safeway. It's a long handled brush, and Safeway has them with either nylon or copper wire bristles. I've tried both, and I like the wire bristle brush the best. By the way, I'm talking about a cast iron grill pan. I have both a single burner square pan and a reversable two burner pan. I use cast iron for almost everything except cooking pasta.

[Chemicalkinetics]

Yes, recently there are some push that aluminum should be just as good if not better. This comes from the fact that aluminum has better heat conduction (more even heating) and aluminum has a greater specific heat capacity (pound for pound, aluminum stores more thermal energy than iron). I do not argue against these points because they are true. However, cast iron pans are able sear the foods while providing a near non-stick surface, whereas foods stick to aluminum pan pretty bad.

An non-stick pan is not ideal as a grill pan because it does not sear foods properly. However, a nonstick pan is easier to use and easier to clean.

I also read similar arguments for aluminum woks over traditional carbon steel woks. I had both and I have to disagree that an aluminum wok is better. I ruined a carbon steel wok and thought it is a good time to try something new. I bought a thick Calphalon One Infused wok, which is supposed to be partially nonstick due to its "Infused" technology, but foods just stick to it, which prevents proper "stir frying". I had to then order a new carbon steel wok.

I really wanted the aluminum wok to be better because I spent a lot for it, but it just does not hold up to a cheap $15 carbon steel wok.

[Paulustrious]

<< aluminum has a greater specific heat capacity (pound for pound >>

...although not cubic inch for cubic inch. Cast Iron pans tend to be a lot heavier and therefore a greater heat capacity.
CK, I have three types of wok, carbon steel, aluminium and steel-aluminium tri-ply. I find they work 'differently'. How else to explain it? The aluminium does not respond as quickly, but also does not burn as much, especially things like onions. Then again, it's not as good at caramelisation (??). The aluminium was distinctly better on an electric range. With a big gas burner the carbon steel responds very quickly. The stainless wok I use for reductions, especially making tomato sauce.

My aluminium one is a black non-stick calphalon with a pebbled interior. If you ever get the chance to run your hand across the ice of a curling rink you will know the texture I mean. It doesn't stick at all, even on high heat, even though the aluminium shows through the top of the 'pebbles'.

[Chemicalkinetics]

Yo Paul,

What's up. Yeah, you are right. Aluminum is lighter than steel -- only 1/3rd. Even aluminum has twice the specific heat capacity as steel, cubic inch by cubic inch, steel has greater heat capacity. I think the question comes down to if we are limited by size/thickness or by weight. In the article I read, the author seems to be more concerned about weight. She stated that domestic heating ranges have little heat output (BTU), so she wants a very thick and heavy wok/pan to capture as much thermal heat. She sounded like she wants a wok that is as thick as possible before she cannot lift it.

I had a Calphalon One Infused Hard Anodized wok, so that is really a hard anodized wok. It is really thick and it works ok, but foods just stick to it bad, so I switch back to a carbon steel wok.

I am surprised that your aluminum wok has the worst heat response. Is it very thick. Otherwise, I would have guessed the aluminum wok has better heat respond than steel or iron wok -- if they are the same thickness.

Yeah, I am familiar with Calphalon nonstick woks. They usually have a rougher surface and their nonstick surface is relatively good.

[Paulustrious]

Sorry CK, my explanation was rather poor. By response I mean how long it takes to get going, and how long it takes to 'cool down'. The aluminium wok is thick, maybe 3/16", 4mm. It has a large heat capacity and the heat is evenly spread throughout the pan. It does not develop that hot 'ring' just above the level of the liquid in it. The sides do not 'burn' the food like my black iron/steel wok. That one is only 1/32", 1mm or so thick.

My measurements are by memory so don't hold me to them.

[Chemicalkinetics]

Paul,

Your explanation was fine. I knew what you meant by heat response, as in how long it takes the pan to respond to the heating elements. I was saying that if an aluminum pan is as thick as a steel pan, then the aluminum pan should have similar or faster heat response because heat travels faster in aluminum. However, aluminum pans are often made much thicker than carbon steel pans.

Yeah, I remember my Calphalon wok also has even heat distribution. The rim of the aluminum wok actually can get hot, whereas the rim of the carbon steel wok is cool.

You must have a lot of cookware at home since you have three woks.

[Paulustrious]

Lots of cookware. Goes hand-in-hand with getting old.

ps...I didn't say I had 3 woks. I said I had 3 types.

[Chemicalkinetics]

Paul,

Oh my. So you have more than 3 woks then. Now, I wonder how many pans and skillets ... . You may also have a big house to acommodate your large collection of cookware and utensils.

[Chemicalkinetics]

Soup,

I am jealous. The Signature cast iron cookware are beautiful. I thought about getting one, but it just expensive to me. Maybe one day I will. I do like the stainless handle because it will be an ok heat insulator and I will able to hold it without an oven mitt.

[tanuki soup]

Thanks, CK. Yeah, the Lodge Signature series does seem too expensive, especially since cast iron is usually such a bargain. I rationalized the purchase by convincing myself that the pan would last me for the rest of my life.

Also, since I use an induction cooktop, the handles of my pots and pans stay cool and I've gotten out of the habit of using at pot holder or oven mitt. I figured that if I got a regular cast iron pan, I'd forget about the hot handle and burn my hands all the time. The stainless steel handle really does stay cool, even when cooking big jobs like 4-cm-thick steaks or a bunch of pork chops.

[Chemicalkinetics]

I really thought hard to get the Signature, but then I already have two Lodge cast iron dutch ovens (one Logic and one Pro-Logic) and it will be wasteful if I purchase another. I suppose I can purchase a Lodge Signature SKILLET, since I only have one cast iron skillet and it is a Calphalon brand. The problem is that the Calphalon cast iron skillet is well-seasoned and if I start the Lodge Signature, then I will have to wait for 2-3 years before it get to the same performance as my existing Calphalon skillet. Effectively, I will be trading in for a less performance skillet in the first 2-3 years. Tough choice. :P

Lodge Signature is expensive, but it is not ridiculous so. I am really attracted to the stay cool handle. Of course, Lodge Signature is attractive -- yet not pretentious. It really has this solid, tough, functional and yet classy appearance. Now, the Lodge Apple on the other hand is very attractive and very adorable, but losts its functional appearance. It looks like an art and not a cookware.

http://www.amazon.com/Nordic-Ware-Tam...

Thanks.

[hobbybaker]

Hi, Tanuki

You use this lodge signature grill pn on induction stove, right? Does this Lodge Signature grill pan have a flat bottom surface on the outside? I am looking for a grill pan which is usable on induction..

[tanuki soup]

Hi hobbybaker - Yes, I happily use my Lodge Signature grill pan on an induction cooktop. The pan has a nice flat bottom (no rings, grooves, or embossing) and is very nicely finished (not mirror smooth, but not a hint of grittiness either - kind of a finely pebbled finish that doesn't scratch). The only thing I worry about is dropping it.

PS. I almost always use the trick of putting a couple of sheets of old newspaper between the pan and the glass cooktop while cooking. It eliminates any possibility of scratching, keeps the pan from sliding around while stirring or flipping stuff, and makes cleanup a snap.

[hobbybaker]

Hi, tanuki. I understand your feeling about dropping it as this pan is not cheap. I find your idea of using old newspaper very helpful. Thank you for sharing your insight. I like your handle name. It is cute.

[tanuki soup]

Thanks for the kind words. As for my comment about dropping the pan, I am actually more worried about shattering the glass of the induction cooktop. I suspect that the pan would emerge completely unscathed.

[Chemicalkinetics]

Hobby,

Yes, but Soup's icon picture is scary.

[hobbybaker]

Sorry, I have not noticed your response. Strongly agreed. I hope it is not himself.

[Cinnamon]

After looking around, pretty sure I will get one of these. Great handles to go with a durable pan. (The Signature skillet.)

[knet]

Second vote for the square grill - I use two. One is a Cuistot, the other Chasseur and both are fantastic. Cast iron, and they perform beautifully. Pre-heat them slowly and they grill beautifully and clean up beautifully. Also second the AB salt trick!

[MikeB3542]

Cast iron all the way. Personal preference is a square grill skillet.

I really dislike the two-sided double-burner units for stovetop grilling. Without sides, it creates a splattery mess and is tough to soak afterward.

A good idea (hat-tip to Alton Brown) is to put down a layer of salt, which helps with clean-up. The grill ridges keep the food above the salty fray.