I'm in the market for a grill pan. Any recommendations?...

L

luisa_calif

Well-known member
Mostly I'd be cooking for the two of us, but occasionally guests as well. We have a GE Profile gas stove top with four burners.

 
Remember the Finerkitchens meet or beat price policy if they have what you are looking for.

 
I have a cast iron pan from Target for $11.95. Does the job. m

Non-stick should not be heated to a very high temp for the searing.

 
Please tell me how you use it,...

I bought one, and the meat stuck to it, and it is very, very hard to clean. I'm ready to throw it out.

 
Did you season it with oil and bake in oven prior to using? It really helps with the sticking.

 
Marianne, I have a Lodge one and love it. Here's what I do....

Before using it just like any cast iron I put shortening all over it and baked it in a very hot oven for about an hour.

Every time after I use it, I pour boiling hot water in it, and scrape all the leavings off....then I put shortening in it and use a piece of foil to help clean it more. Maybe someone else has an easier idea!!!!

I do tend to smoke up the house, though, especially if I get the pan too hot before food. Last time I kept the heat at medium, to keep down smoke, but I wasn't pleased with the meat then...I don't have an outside vent and my husband is threatening to buy me a bbq grill! Anyway, I love it, nothing really sticks now...I read somewhere not to pour olive oil in it before you cook something (I used to), now I don't....I'm anxious to see what Steve says.....

 
Depends on what you think you might want to cook....

I asked for a grill pan a couple of years back, and specified a particular non-stick variety.
My choice was ignored, and I received a round, cast iron (might be Lodge) grill pan.
I seasoned it, as I would any cast iron. It works very well, with only occasional bits stuck to it. I put it into the sink, fill with water, allow to sit, then attack with my scrubby brush. No problem, stuck bits gone!
My round one is sufficient for the 2 of us. If I want to grill more than the pan will hold, I warm the oven and put the first batch into the oven while the rest is grilling.

 
Mine is well seasoned (oil, heat, cool, repeat) and if you get it hot enuff, food won't stick.

I season my cast iron just like a wok. . . coat the inside and outside with oil (I like Pam because it's so easy to apply) heat 20 minutes, either on the stove top or in the oven, cool and repeat as many times as possible.

If you use the stove top (that's my preference) be sure you have a very efficient vent system or you and your local firefighters will get to know each other prematurely.

After grilling in the pan, I always try to re-oil, reheat then cool down before storing. That's about it. Hope this has helped.

 
THANKS for all the input! And keep it coming! I'll let you know what I finally end up doing.

( my birthday is next week.....) Always best to buy your own gifts if you want some specific thing.

 
I "scour" mine by adding a TBL or more of coarse salt and using a paper towel to

remove any stuff sticking to it. I don't remember where I heard about doing that or if it's actually the "preferred" method of scraping a cast iron pan clean.

 
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