NEW! Google Custom Search

Loading

Whats your favorite Griddle Pan?

Florida2's picture

DD was home and I made her pancakes for breakfast and noticed that the handle is about shot. Its a cheap teflon pan from my college days long ago and is about to fall off.


Do you have a favorite brand, style of  griddle pan-- I'd like one for one burner not two. (I have one of those modern glass top  electric stoves, or at least it looks like glass)


 

Gretchen's picture

(post #56329, reply #1 of 20)

I'd go to Target and get a "pan".

Gretchen

Gretchen
MadMom's picture

(post #56329, reply #2 of 20)

I would, also.  If one really wants to splurge, a Griddler comes with both flat and ridged pans, so the flat ones can be used off the stove for pancakes, etc. 



Not One More Day!
Not One More Dime! Not One More Life! Not One More Lie!

End the Occupation of Iraq -- Bring the Troops Home Now!

And Take Care of Them When They Get Here!

Florida2's picture

(post #56329, reply #3 of 20)

So, skip the fancy Calphalon and go for Target?

teebee's picture

(post #56329, reply #4 of 20)

My griddle is a Kitchen Aid brand that I got at a (our only) local department store. It is nice and heavy, and I didn't pay a lot for it. I agree, I would not buy top of the line for pancakes and grilled cheese. I would consider mine "middle of the road." It is very sturdy, and the handle is covered in a heavy red plastic-type material so that it doesn't get hot.

Here's my question--I just bought a grill-pan (with the little ridges in it) because I had Christmas money and a 20% coupon from B,B, & Beyond. What can I make on it? Do I use it just as a grill (since it's about 20 degrees outside), but on the stovetop? It doesn't have a lid.

MadMom's picture

(post #56329, reply #6 of 20)

Yes, just use it as an indoor grill, if you wish.  I cook fish, chicken, steaks, anything I would cook on the grill.  It works great.



Not One More Day!
Not One More Dime! Not One More Life! Not One More Lie!

End the Occupation of Iraq -- Bring the Troops Home Now!

And Take Care of Them When They Get Here!

Lee's picture

(post #56329, reply #18 of 20)

Along with everything you listed, it's great for grilling the bread for bruschetta.

Florida2's picture

(post #56329, reply #7 of 20)

Thanks for the comments.


On the ridged grill pan, I have also grilled vegetables. My favorite is to slice a zucchini like a long pickle and rub it with some oil and grill it. When done, sprinkle a bit of kosher salt on it. Its one of DH's favorites and so simple.

Adele's picture

(post #56329, reply #11 of 20)

What can I make on it?


I love my grill pans!  Note I said pan(s)!  Got the first one with points from Albertson's, no top, but wanted to try it anyway.  It got so much use I splurged on a good one at Tuesday Morning that had the heavy top, which I really like for bacon.


Anyway, I do shrimp on skewers, grill potato slices that have been rubbed with olive oil, I do steak and lamb chops.  My newest quick meal is the sliced potatoes surrounding whatever meat I am doing.  Oh yeah, grilled cheese too.  I heat the insert thing in the pan, then before I put the grilled cheese sandwich in I take it off & put it on top.  That way it's done twice as fast with grill marks to boot!


But, but, it's SUPPOSED to taste like that!

But, but, it's SUPPOSED to taste like that!

Florida2's picture

(post #56329, reply #12 of 20)

How do you keep the oil from spattering all over the counter and stovetop when you use your grill pan? I'd use mine more except for the spatter oil mess. At least when I use the outdoor grill, there is no spatter mess!

MadMom's picture

(post #56329, reply #13 of 20)

If I'm cooking something which spatters, I use a spatter shield, whether it's a grill pan or a frying pan.  It works.



Not One More Day!
Not One More Dime! Not One More Life! Not One More Lie!

End the Occupation of Iraq -- Bring the Troops Home Now!

And Take Care of Them When They Get Here!

soupereasy's picture

(post #56329, reply #19 of 20)

Much easier than cleaning the stove top!;)

Adele's picture

(post #56329, reply #14 of 20)

I put a little olive oil on a paper towel and just lightly coat the ridges when it gets hot.  Right or wrong, I've been doing it this way since I got the pan.


The fat on the meat sizzles a bit, but it's not as bad as bacon for splatter.  I also have a couple of those splatter mesh things that lay atop the pan, which would be wonderful if I remembered to use them.


But, but, it's SUPPOSED to taste like that!

But, but, it's SUPPOSED to taste like that!

Topchef6's picture

(post #56329, reply #15 of 20)

I have the Le Crueset grill pan and use it for bacon.  The fat drips into the ridges.  I have an indorr grill, so I don't use it for grilling.  If you do, I hope you have good ventilation.

Adele's picture

(post #56329, reply #16 of 20)

I use mine for grilling and the only ventilation I have is an open window.  I do not, however, do chicken on it. 


Mayhaps our terminoligy is different?  By grilling on my indoor grill pan, I mean I get sear marks from the ridges.  Grilling outdoors involves charcoal and smoke and mess from chicken skin!   


But, but, it's SUPPOSED to taste like that!

But, but, it's SUPPOSED to taste like that!

teebee's picture

(post #56329, reply #17 of 20)

My range is right below the exhaust fan, which is pretty powerful. I think that the shrimp sounds good, and they don't need to cook long, plus, there is no danger of the shrimp falling through the grill grates! Perfect!

soupereasy's picture

(post #56329, reply #20 of 20)

I bake my bacon in the oven on parchment. Drain on a paper towel lined newspaper.
Really easy cleanup, put the used newspaper into the lined pan, slide the whole thing into a garbage baggie. No muss, no fuss.


p.s. the bacon is hot, and cooked to perfection with very little residual grease!

Regality's picture

(post #56329, reply #5 of 20)

I was in sorta the same dilemma, though not as a result of a worn out pan.  I used to have a built-in two-burner griddle on my old stove which I had to replace.  Got the "glass" top, so can't use a double burner griddle.  The Lodge cast iron was recommended, but I find it just doesn't heat evenly on this stove. Therefore, I'm going to bite the bullet and get an electric griddle, though I have not figured out yet which one or where I'm gonna store the thang.

 


“For me, patriotism is the love of one’s country, while nationalism is the hatred of other peoples.”–Dmitri Likhachev


http://regality3.livejournal.com/



nexus's picture

(post #56329, reply #8 of 20)

My ceran top stove came with the 2 burner plus "bridge" burner. Love it.


Cheryl

Regality's picture

(post #56329, reply #9 of 20)

Not sure what that is, but it sounds great.  What brand cooktop?

 


“For me, patriotism is the love of one’s country, while nationalism is the hatred of other peoples.”–Dmitri Likhachev


http://regality3.livejournal.com/



nexus's picture

(post #56329, reply #10 of 20)

Its a GE Spectra. It also has a warming zone that I've never used but hey that's ok.


The "bridge burner is between  the two burners on the right side and connects the two so that there is heat on the whole area.


Cheryl


Edited 1/1/2009 11:17 pm ET by nexus