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Mar 20, 2013 01:22 PM

HELP! Burnt or Not cooked through on cast iron grill pan

Hi all,

I am a home cook who still feels fairly new to the whole thing after ~5 yrs of intermittent experience. Few months ago I bought a Lodge cast iron grill pan which I love to use on my stove.
But the constant dilemma is that I often get result that is charred outside but not cooked through inside.
Now for steaks, I often butterfly the meat, and I take medium-rare, so this is not much of a problem.
But for chicken thighs (with bone) or pork chops (with bone) I like them cooked well through, and I haven't tried butterflying because of the bones. The result is often the outside is cooked well and nicely charred but the thickest part or near the bone is still bloody. This happens even at 'medium heat' level when the recipe asks for 'high heat.' In the end I end up microwaving the result for awhile - this cooks the meat without burning it but it does dry it out :(

I feel very much stuck.. should I try 'low heat' and cooking it longer? Should I attempt to remove the bone & butterfly? So far baking it after grilling feels like it would give me the best result, but I am hoping there is a better option than always having to bake after grilling.

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  1. I like to sear meats in my cast iron skillet then place in a preheated oven at about 300 degrees until cooked as desired. Sometimes even 275 if I'm not too hungry.

    3 Replies
    1. re: jfish

      Thanks for the reply. Is it better to cook it longer at a lower (275 instead of 300) heat?

      1. re: jfish

        Have to agree with jfish. Move them to a low oven.

        1. re: hankstramm

          Ok. I should definitely the sear + bake approach.

      2. You need to turn your heat down. You can't have it roaring on high the whole time.

        Chicken thighs need 20 minutes with lid. Or the oven.

        Pork chops, you can do it on the burner, but turn the heat down and keep flipping it.

        6 Replies
        1. re: jaykayen

          Ok... I shouldn't have blindly followed the recipe calling for 'high heat.' I think I will only use low or at max medium heat for my stove. That will also lower the chance of triggering the fire alarm which I have done few times now with the grease between the grills burning :(
          Next time with the pork chop I will try low heat & flipping often. Thanks!

          1. re: leeau

            No recipe should call for high heat cooking of bone in chicken thighs.

            Find a better recipe source!

            Personally, I don't think a grill pan is a great way to cook those thighs. I'd use the oven if you want a dry technique.

            1. re: C. Hamster

              Maybe I will reserve the grilling pan for my steaks only which turn out great for nicely charred medium-rare..
              Right now my oven is mostly a storage space. I should reorganize my kitchen so it is easier to use for daily dishes

              1. re: C. Hamster

                This recipe calls for high heat. I wonder if I should not follow it. You do transfer to oven but again high heat.


                1. re: brlattim

                  Bon App recipes are good, follow as written or maybe medium high but use a good fan and you'll need a spatter screen

                  1. re: Ttrockwood

                    Good advice. Thanks for your thoughts

          2. As others have already offered - you're cooking with way too high a heat. Cast iron is an uber-wonderful heat conductor, so you don't need to use as much heat as you'd think.

            High or even medium-high is great for searing, but for cooking items like chicken all the way through, you need low & slow.

            1 Reply
            1. re: Bacardi1

              Thanks. You bring up an important point. I didn't know using a cast iron pan meant I needed to use lower temperature than instructed. As a novice with not so much natural talent I tend to reverently follow the recipe word-by-word..

            2. I really don't get the passion for grill marks. I'd rather have an overall sear (more of those delicious Maillard reaction compounds) so I use a plain naked cast iron frying pan. It took me some failures to learn that the pan NEVER needs to be on hotter than a medium burner. What's important is to let it preheat for a generous amount of time. With my stove, it is at least 10 minutes, on medium low. This maximizes the heat retention, which allows for a steadier cooking temperature.
              I imagine the same principles hold true for a grill pan.

              In comparison, if I use a nonstick Calphalon pan of the same diameter on the same burner, I need medium-high heat. High would do a better job but you're not supposed to use it on nonstick, and even medium-high used regularly shortens the life of the nonstick coating.

              2 Replies
              1. re: greygarious

                Yep. A grill pan doesn't grill. It just puts lines on food.

                1. re: greygarious

                  Haha yeah maybe it is really just for the grill marks. The chief reason I got a grill pan was the Jamie Oliver cookbook I bought some time ago. And a novice cook like me does get pretty excited by these fancy grill marks.
                  I guess I went through the failures stage and now I know that I won't put the heat on high. Will also take note to heat up the pan for sufficient time. Thanks for your reply!