For me and my grill
November 13, 2008 7:51 AM Subscribe
Convince me to keep my cast-iron grill pan
posted by doift to food & drink (20 answers total) 3 users marked this as a favorite
A couple of years ago, on a lark, I bought a Lodge pre-seasoned cast-iron grill pan much like the one in the link above. I've mostly tried to use it for things like burgers (meat and veggie), chicken breasts with onions, and bacon when I had just moved and didn't have any other pans yet. I've never really been happy with it: stuff doesn't cook evenly and gets stuck on the little grooves, it's been hard to clean, etc. At this point I've probably ruined the seasoning trying to remove stuck-on veggie burger bits. I've just about decided to give it away.
But with all the cast-iron love I see, I'm tempted to give it another chance, and do it right this time. So I'm seeking recipes and recommendations. Why should I keep this thing? What can I cook in it that other cookware just can't do properly? What techniques can I use to make the most of it? There are a few posts already about cast iron care and re-seasoning, but do you have any grill-pan-specific care tips? Convert me!