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Best Grill Pan?

I know that this has been discussed before, but I am looking for a more updated review. I am looking to buy a double burner grill. The one I am really considering is the All Clad one, is looks like it is easy to use and cleans up easy. One drawback I see with it is the handles, buy I guess I could find someplace for it if it is really good. I know alot of people like the Lodge, but for some reason I have not had good luck with them, probably not doing it right The Lodge is half the price of the All Clad.
What are your thoughts on this one and on all of the double burner grills. Thanks.

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  1. Hi, paprkutr:

    Why are you focused on a double? Unless you are already cooking on a solid-top, the whole grill is not going to come up to temp (unless you find a 6mm aluminum or 3mm copper grill). I would get a single one that fits your largest hob *exactly*. If you really like it, and you must cook more than 2 steaks at a time, get another one.

    Frankly, I'd go with the cheapest one you can find in CI and spend the difference on something that matters more.


    1 Reply
    1. re: kaleokahu

      Hi Kaleo,

      I have to agree about the heat not being even. A double sided, double burner cast iron one came with our rangetop. Tried to do pancakes when the grandkids were here and one end burned while the other end was barely cooked. This was the first pass with the thing and the two hobs that it spaned were not the same BTUs so it was difficult to even them out. Plus there was a cool spot in the middle between the two hobs. It has more or less been sitting the bench ever since. Replaced by a single cast aluminum griddle.

    2. Are you talking about this one?


      This is basically hard anodized aluminum pan with a nonstick coating. It should work fine. Compare to Lodge cast iron grill, you will get better heat response and better temperature evenness across the All Clad. However, All Clad one will not able to be used for high heat due to the Teflon coating.


      2 Replies
      1. re: Chemicalkinetics

        The Lodge that Chem put in the link for on amazon is the one I'd buy if I were to do it again. Multi-purpose, easy to store. And about a third of the price of the AC. I've been shopping for a new cooktop and burner placement is one of my deal breakers, absolutely because of my double burner CI pan!

        1. re: blaireso

          Yes, Lodge is great too. You have to be careful to have all the meat at room temperature and preheat the grill so it won't stick. :) I was a novice when I used the Lodge and I burned everything! My LC cleanup is so fast and easy now, I'm spoiled. But if you know how to handle your Lodge it should be perfect. :)

      2. My solution was FOUR large crepe pans to fit each burner. I can do FOUR pancakes or FOUR steaks at the same time with even heat.

        Get the 3mm thick versions and preheat them good and pancakes and steaks will come out great.

        1. I'm a thrift store and yard sale person. Found a Lodge 2-burner grill/griddle for a few bucks... looked like barely/rarely used. On gas stove, found there were definitely TWO hot spots and rest of surface not quite the same, even with good long preheating. Gonna give it to my sister... realized just wasn't using it very much... too much surface area when cooking for one!?!

          Have a LeCreuset, square grill pan... blue enamel outside, plain CI inside. Found it at Good Will for FIVE DOLLARS... exterior in PERFECT condition and only minor clean-up needed on interior. It's a nice pan!

          1. Hi Paprkutr

            I have an All Clad double grill, maybe I have used it twice in the 2 years I have had it. I find it to large for my needs (only 2 of us) and its a pain to store. Lucky for me I bought it for eight dollers at a thrift store, so its not much of a loss. I would buy a small single burner one .

            1. The double burner grill you describe is not a grill pan, but what follows may help you decide.

              Cooks Illustrated reviewed grill pans in 2012. They found that pans with higher ridges perform better, lifting burgers out of their own fat, and aluminum pans don't measure up (literally).

              The top 3 recommendations are all cast iron: Staub 12-Inch American Square Grill Pan and Press ($160), Le Creuset Panini Press Skillet Grill Set ($200), and Lodge Logic Pre-Seasoned Square Grill Pan and Ribbed Panini Press (LPP3) ($19).

              The first two are enamel-coated and easier to clean, and include a panini press. Lodge Logic sells a panini press for $14.50. The Staub is larger, with space for 4 hamburgers; the others have room for 3 burgers.

              By the way, the All-Clad D-5 Stainless Steel Square Grill Pan was not recommended and came in last. "The wide, broken grill marks from the shallow ridges on this pan impressed no one. Glazed salmon stuck stubbornly. Although decently roomy, this not inexpensive pan fried burgers instead of grilling them—and its surface blackened after a few uses."

              1 Reply
              1. re: John Francis

                I believe Paprkutr was referring to the double burner pan from the Hard Anodized line. All-Clad calls it the Nonstick Grande Grille Pan. I love mine and would highly recommend it. I like my cast iron grill pans too, but the double burner AC will feed an army.

              2. I absolutely love my double burner all-clad grill pan and it holds way more than 2 single pans would. It heats very evenly over my gas cook top, is oven safe up to 450F, and it cleans so easily. I often use it to make 15 boneless pork chops at one time. I heat it on top of the stove, season chops with S&P, sear one side of the chops, then flip them over and immediately toss the whole pan into a 350F oven for about 12 minutes. Pork Chop Perfection!!

                PS - I have a lodge pan as well and it's more difficult to clean than my all-clad.

                3 Replies
                1. re: ButterYum

                  Here's another pic of the pan on my stovetop

                  1. re: ButterYum

                    Those pics are amazing! So even. I have a Lodge double-burner and I love it, but it does have hot spots. I still cook on the spaces between the flames on my gas burners, but move the food around to even out the cooking. I really like the heaviness of the cast iron, and it holds heat really well. I have no problem getting beautiful grill markers and searing things well.

                    It is a bit of a pain to clean. I use a small wire grill brush like blaireso does, and it helps a lot. Lots of running under hot water, and then a blast of heat on the stove to dry. I get a bit of rusting occasionally, but just brush it off and use it as usual. I'm guessing that cast aluminum could withstand soapy water without rusting and may be easier to clean.

                    I have to say that for things like pancakes and french toast I still use a non-stick.

                    Tonight I'm making (or attemtping to make) grilled pizza for the first time on the grill pan. I'm hoping to replicate the nice smoky taste and crispy texture we get on charcoal outdoors in the summer. I'll grill both sides, and then top and finish in the oven. I'll report back when I get a chance.

                    1. re: bear

                      Here is one of the pizzas that was cooked on the Lodge grill pan. The grill marks were actually quite even, even on the part of the pan between the burners.

                      I let the pan heat up on medium-high heat for several minutes (gas burners) before cooking. The pizza was quite tasty, and I'll do it again.

                2. I have both a CI grill pan, probably about 10", and a two burner reversible grill/griddle pan. I think it's a Lodge, but not the preseasoned variety, it's before those came out. The two burner does have hot spots, which I use much like a barbeque where I move meat to the cooler spots as needed. Depending on the spacing of your burners, I would think any double would have the same problem?? I really use my single burner grill pan the most, and I find if I use it on my largest burner and allow it to heat adequately, it's a great pan and if I were to have to choose just one this would be it. Clean with green scrubbie, dry on cooktop and lightly oil. There are lots of threads for seasoning CI, and you'd be happy with either size, I think. I personally wouldn't spend the money on the All Clad, use it for something really expensive you're lusting after. However, I also have a double burner nonstick electric grill/griddle, which is what I turn to when I need no hot spots (pancakes) or am cooking something with a "sticky" marinade (tandoori). DH bought it over my protest, but I have to admit it has its uses. Storage of this one is tricky since it's pretty bulky, it lives in the linen closet under the waffle iron (!), whereas the CI double burner just stands up alongside my baking sheets, etc. I'll also guess it cost a lot less than a double burner All Clad. Is the All Clad reversible? Handles that stick up? Might be able to store it along with your roasting pans, etc.

                  1. Anybody tried one of the de Buyer carbon grill pans? Seems to me this would be a good use for carbon steel.

                    1. I have the LC square grill pan and panini press. They are excellent. Food cooks nicely, does not stick, I get great grill marks, easy to clean. All meat and veg turn out great.

                      1. I don't know about double grill pans, but I want to agree that non stick grill pans should be a non-starter.

                        I do use a square Lodge grill pan, which does not exactly fit my round glass top burners. It does grill fine for me. I've used 2 non-stick grill pans in the last few years, and the cast iron does the best. And it can handle high heat.

                        I do find that the cast iron grill pan needs frequent rinsing and even harsher cleaning than the non stick pans. But they stand up to it better than the non stick pans do.

                        2 Replies
                        1. re: sueatmo

                          I bought a small wire brush (like for barbeques, with a scraper) at Home Depot for under $5 that I use just for my indoor grill pans, it's a great solution to getting in between the grill edges. Otherwise, a butter knife can chip off those pesky chunks of stuff a grill pan seems to magnetically acquire. IMHO, only a CI grill pan can take this kind of abuse!

                          I re-seasoned my double burner grill/griddle based on your experience, and it "sort of" worked, but as you said, the harsher cleaning needed mostly removed the new finish although it remains nicely blackened. The griddle side, however, is still fine despite being on the flame side of life more than not.

                          1. re: blaireso

                            I don't bother seasoning this pan. I simply scrub it, scraping the grooves with the edge of metal tongs. I often put it onto a heating burner with moisture still on the surface.

                            I don't think you have to season this type of pan. The turkey bacon I grill every day in the pan sticks a bit, but always turns out fine.