Grill Pan Love !!!!!

[YO!!!]

My favorite new kitchen tool...

10-1/2-inch Square Grill Pan

Found mine at Target for $22

I use a high volume propane burner for most of my searing.{keeps smoke outside and not in house}

So far tuna has been excellent with pink center.

Char on salmon skin is great. {The skin is supposed to be for the dog but my wife and I sneak a bit also.}

Hanger steak seared rare slathered with chimichurri was to die for.

[Too Tall]

Excellent score. My cast iron lives on the stovetop.

[darkmother]

Love my cast iron pan. Not going back.... ever. Your grill version looks very interesting-I wonder if it would be too smokey for indoor use?

[YO!!!]

Love my cast iron pan. Not going back.... ever. Your grill version looks very interesting-I wonder if it would be too smokey for indoor use?

I have used this one inside, however I did have the heat set at medium to medium high and was only doing things that required a short amount of time.

I also have a pretty good vent hood system so that helps.

I have some very old cast iron that I use also, but the grill pan's design to elevate the items a bit works better.

[Ben]

Are you using this mostly for fish? I do steaks on cast iron, but like as much of that crunchy delicious fond as I can manage. What's the advantage of doing beef this way?

[nspace]

I love a good cast iron grill pan. Living in an apartment we didn't have any way to BBQ, so we invested in a Staub 11.75" x 11.75" grill pan. The thing takes a bit more effort to clean, but taste and cooking with it is fantastic. Steaks burgers, sausages, pork chops...we have used it for lots of things.

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If anyone reads this thread and decides to buy one, spend the extra cash and go for cast iron. We had a non-cast iron grill pan from Ikea to start. One day the coating on it melted and sent really bad fumes through our place, and black "smearable" ash landed EVERYWHERE. Took us forever to clean up, and fabrics were a nightmare. Ikea didn't do anything for us either. Never again!

[liv2bike]

Excellent score. My cast iron lives on the stovetop.

Sounds like us. Love the cast iron as well.

[YO!!!]

I have used the grill pan for meat,fowl,fish & veggies. {Don't forget about veggies}

I find that it is easier to prepare fish with a char on the outside and still pink inside with the smaller contact surface area of the grill pan.

For steaks I will probably still use the flat bottomed cast iron.

I finish cooking most thicker pieces in the oven so a metal pan and handle is a must for me.

Here is a good article/test from Cook's Country on grill pans. I had not seen this prior to purchase but there are some excellent points brought out in the article.
Grill Pans - Cook's Illustrated

I found that clean up is easier with a brass or bronze bristled brush. The ridges do make for more difficult clean up but the brush helps a lot.

[Matthew Strongin]

Sounds like us. Love the cast iron as well.

Same here. I don't cook often, but when I do it's usually my go to tool.

[jitahs]

Are you using this mostly for fish? I do steaks on cast iron, but like as much of that crunchy delicious fond as I can manage. What's the advantage of doing beef this way?

Fond > light grill branding, imo.
If you can get the pan super hot, have thick, deep ridges and keep it hot when you flip it (the meat has to be thick enough) it can work but not nearly as well as a Smokey Joe, wherein you get fond and sear.

[dang]

My favorite new kitchen tool...

10-1/2-inch Square Grill Pan

Found mine at Target for $22

I use a high volume propane burner for most of my searing.{keeps smoke outside and not in house}

So far tuna has been excellent with pink center.

Char on salmon skin is great. {The skin is supposed to be for the dog but my wife and I sneak a bit also.}

Hanger steak seared rare slathered with chimichurri was to die for.

Cool. Hard not to like Lodge -- good basic cast iron pans, made in the US, and very reasonably priced. I recently bought a 2-burner griddle pan and also have one of their deep skillets.