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non-stick vs cast iron stove-top grilles

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sylvan May 6, 2014 06:52 PM

I was going to purchase a cast iron stove top grille, when I saw the non-stick stove top grille that weighs a lot less.
What is your experience/advice/opinion of the non stick??
Thanks...itchin' to buy one or the other...

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    GH1618 RE: sylvan May 6, 2014 07:12 PM

    I wouldn't want a nonstick grille, because it's potentially a high-heat application. I don't think the nonstick surface would hold up.

    I'm partial to carbon steel, myself.

    1. Becca Porter RE: sylvan May 6, 2014 07:15 PM

      I wouldn't want nonstick either. We have a cast iron grill/griddle that we love, but I would consider the new one from Baking Steel if I was buying now. The other side is an awesome pizza stone! It is more griddle than grill though.

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        Tom34 RE: sylvan May 6, 2014 07:24 PM

        I have to 2nd GH1618's high heat concerns. Non stick Teflon coatings warn against high heat. Not only will high heat degrade the non stick properties of the Teflon but some research suggest health concerns exist when Teflon is overheated.

        Any cast or carbon steel surface can be made pretty slippery with a little dab of lard:-)

        2 Replies
        1. re: Tom34
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          VeganVick RE: Tom34 May 7, 2014 12:20 PM

          I'm not sure what's worse lard or the nonstick Teflon lol

          1. re: VeganVick
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            Tom34 RE: VeganVick May 7, 2014 05:09 PM

            I don't know but I do know what lard is :-)

        2. firecooked RE: sylvan May 6, 2014 07:37 PM

          +1 on the non stick comment, also... More weight = more thermal mass = good

          1. LMAshton RE: sylvan May 6, 2014 11:22 PM

            I'm with everyone else on the health concerns with high heat non-stick. I would absolutely go with cast iron or carbon steel.

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              Sirrith RE: sylvan May 7, 2014 04:09 AM

              The carbon steel grill pans I've seen all tend to have rather shallow, rounded ridges which are not great for keeping the food out of the fat/juices, nor at producing distinct marks.

              I'd go with either enamelled cast iron or bare cast iron for a grill pan. They will have higher ridges which means your food will cook above the drippings.

              I'd also avoid nonstick based on what has already been said. Weight is good in a grill pan.

              1. rmarisco RE: sylvan May 7, 2014 03:11 PM

                non stick will not give you as nice a fond on meats - just the nature of non-stick.

                enamel cast iron or cast iron needs a little care, with seasoning. the grill pans i have seen with cast iron have nice high ridges.

                but, if you aren't going to use the pan because it's too heavy to lift, it might not be worth getting the cast iron. Before i got my grill pan, i used my flat bottomed carbon steel pan - gives a great sear, but no marks of course

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                  sylvan RE: sylvan May 7, 2014 08:31 PM

                  Thanks for all your responses.
                  I'm so glad I asked first because I was tempted for the convenience of nonstick...but NOW will be getting the
                  cast iron.
                  Thanks so much!!

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