Ridged Grill Pan

[toggleswitch2]

I thought I'd really like this and enjoy it.

I got a cast-iron ridged grill-pan with a porcelain-enamel outer coating and some other type of glass-like inner coating.

"Great" I though no rusting, no seasoning, can wash it thouroughly... But I found that it is actually awful at browning. There is not enough surface area that contacts the food. Too much heat and the oil smokes and spatters..too little and it's not cooking.

For those of you that are curious here's a view of my sausage.

 

[toggleswitch2]

Funny how good it looks on camera, it looked anemic in person.

The Gadget had a tough time cleaning his, so after cooking I immeidiately added water to steam the food and loosen the particles on the bottom. Once the food was removed I rinsed the pan in hot water and added dishwasher detergent, heating the mix on the stove until it boiled. Poured off the yuck/muck and washed it in sudsy water.

 

[toggleswitch2]

Rinsed the living Jeebus out of it and was left with a lovely white stain. Methinks it didn't much care for the automatic DW detergent.

Did I mention that my heavy steel "bacon" press fell off another pot and made two huge gashes on the pan? YUP there they are destroyed after one use.

*SIGH*

I am not impressed at all. Anyone else have stories to share of a disappointing kitchen pot/pan implement?

 

[gadgetgary]

For bacon

It was TERRIBLE.

Not enough contact with the pan.

I love using my Panini grill for bacon. Flat top and bottom grilling and a nice crisp slice of bacon at the end

 

[tristarcxl]

Well one thing's for sure.....

You've DESTROYED that pan for future use. You NEVER EVER EVER EVER!!!! Use soap with cast iron!!!

Use hot water and salt to scrub with, then give it a coat of oil. Soap gets into the pores of the cast iron and no amount of rinsing will EVER get that "flavor" out of the pan. Anything you cook from then on will have sort of an "off" flavor to it.

Chunk it.....it's toast!

 

[toggleswitch2]

Actually, there is a coating on the inside to be able to wash it with soap.

It is non-porous.

There is no exposed cast iron. That is the only reason I bought it.

I dont fry enough to warrant a greasy pan lying around 24/7.

 

[yogitunes]

Fot those of you who are curious, here's a view of my sa

Toggles you big TEASE!...getting us all worked up!

sad for the pan though, seemed like a good concept, but never came thru, but a good try....

make it or break it VOTE?....I'd say break it!

 

[jaxsunst]

I have the Calphalon anonized version of that pan. I don't use it often, it is good for thinner cuts of meat, but it is excellent for grilling vegetables when a grill is unavailable.

 

[bugsyjones]

I've got the long grill pan. It fits over both burners and is two sided. One side has the grill and the other is a flat griddle. A very nice piece. It fits in the dishwasher, and most of the time, comes clean with not too much effort. That is unless I decide to grill burgers. Then the pan would benefit from a pre-soak.

~Tim

 

[appnut]

Togggles, I have one of those too, and was dismally disappointed. And the cleanup was a frustrating b**ch. So I don't use it any more.

 

[maytagbear]

A suggestion--

Try the BLUE Scotch-Brite pads, the blue ones, not the green ones.

Lawrence/Maytagbear

 

[toggleswitch2]

te he he he.
I have the blue "no=scratch" ones!

Great Bob! Glad it's not just me........

 

[petek]

Speaking of Panini grills... mine has flat plates as well but I noticed that most of them being sold have ribbed plates, what gives. I like the flat plates

 

[whirlcool]

We have a lot of friends who swear by cast iron utensils. We have had a few, only to have them rust out on us.

What I don't understand is that most people say when you are finished cooking on cast iron, all you do is wipe it out and put it back in the cabinet. Doesn't this lead to bacteria growing on the cooking surface where food has stuck to it?

Maybe some helpful member can explain this all to me.

 

[gansky1]

There can be no testimony without a test...

I have resisted buying one of these grill pans many times, despite how pretty they are in the stores. I hate frying/grilling anything in the house so that has been my biggest deterrent, but your testimony here seals it.

Push that thing into the next trash collection and put it out of your mind forever. If you keep the pan, it will just haunt you!

 

[toggleswitch2]

In theory no soap or else seasoning comes off a regualr non coated cast-iron pan.
Best to dry it over heat.
Eventually the grease becmes a carbon coating (the hardest substance known to people-kind).
Getting it to that point is the hard part!

Germs? FEH. Once cooking the heat will kill them. If 350*F doesn't kill the germs we all will have much bigger problems.....

I can't do greasy pots and pans or it will become a feast for the cucharachas. (Included free @ no charge in my rent!) Actually they are under contol. Let's not jinx it!

Yankees not so big on cast-iron, which has quite a following in Dixie!

Gansky. Maybe hamburgers could touch between the ridges for color, but unless it's versatile and flexible it's of no use to me.

 

[charbee]

We've found the Lodge plain cast iron version of this at Thrift Town a few years back and love it! Excellent for bison burgers on the quick and chicken breasts. If something gets stuck on, simply pour about two cups of HOT water in and bring it to a slow simmer while you're having dinner. When dinner's over, whatever was stuck brushes away with a brush, and you just rinse under hot water, return the pan to the heat to dry, spray it with olive oil, wipe it and you're done.

The main thing with cast iron that most folks miss is that it must be maintained a certain way, or it WILL rust. You have to be committed to treating it the way it wants to be treated in order to preserve the seasoning. No just filling it with water in the sink...no letting it sit with food in it, etc. Once you have the right attitude toward keeping it happy, there's nothing like it.

And yes, any "germs" that might be on after wiping it clean will surely be crispy critters once it heats up.