Does anyone use a grill pan? I have one: should it stay or should it go?

M

mariadnoca

Moderator
Can anyone tell me why I should keep a grill pan? Does anyone use them? It came with my set and I'm trying to declutter some of my kitchen items.

If I do a steak in a pan, I normally deglaze it so seems like a grill pan wouldn't do that. Am I wrong?

 
I like mine for grilling a small number of kebabs, peppers, crostini, etc. It's easier than lighting

a grill or messing with the broiler. You need a fan over the stove or good ventilation. Mine is cast iron and it can get really hot.

You're right about not being able to deglaze it.

 
I bought a Lodge, pre-seasoned grill pan, used it twice. All it did was make a mess on my stove,

and was hard to clean between those grooves. I'd rather fire up the outdoor gas grill. It was very expensive and I ended up selling it at a garage sale for half price....grrrr I really loved it for grilling zucchini...but again, the clean-up.

 
Yeah, they do splatter EVERYWHERE, and it's not like you can cover them...

...with a splatter screen. Plus, I tended to cook meats and kabobs on them that were very wet with marinade.

Made the mistake of cooking teriyaki kabobs on it once. That sealed it for me! No more! The marinade was stuck to it like lacquer and the sugar burned horribly. It was the final straw.

I got the round one recommended by CI. It did what it was supposed to do, and cost under $30. But I'm with everyone else... I'd rather fire up a gas grill.

Michael

 
My experience is the same as ...

If you use a wet marinade, it can be tough to get the grill marks - the whole point of using the pan. And they do make a huge mess. I much prefer the real grill if it's possible. It's not always for me, which is the only reason I haven't dumped mine yet.

 
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