Stovetop cast iron grill pans
— Miss the taste of grilled goodies when it's too cold to grill outside?Or worse yet, do you live in an apartment with no space for an outside grill at all?
With the soggiest weeks of winter approaching, it's worth it to consider a good, heavy iron or anodized aluminum grill pan for stovetop use.
There are many types to choose from: a plain cast iron model is the least expensive, but must be seasoned and cared for like any other cast iron. A pre-seasoned cast iron pan is more expensive but convenient; it still must be cleaned gently, dried immediately and oiled each time you use it.
You can also find enameled cast iron, which is somewhat nonstick, seasons with use, and eventually becomes totally nonstick but it's pricey.
Finally, the folks at Cook's Illustrated recommend aluminum, but I've had a shiny aluminum grill pan that warped over high heat and was quite "sticky." Heavy anodized aluminum works better. Grill pans with nonstick coatings such as Teflon are not recommended, as the whole point of a grill pan is high-heat cooking, and nonstick coatings don't hold up under high heat.
I would recommend a pre-seasoned or enameled cast iron pan, or one of heavy anodized aluminum.
Grilling on metal is not exactly like an outdoor grill, and not exactly like searing in a flat skillet either, but somewhere in between. You get the crosshatch marks and a nice charred flavor, but not the smoke of wood or charcoal. If you want a smoky flavor, a marinade or rub made with smoked paprika or smoked salt can add it.
A superhot grill pan will smoke on its own, however, especially with foods that release a good bit of fat, such as salmon. You'll want to turn on your exhaust fan and remember that thick metal holds heat, so turning off the heat under the grill doesn't lower the temperature of the cooking surface for a long time.
Many of the rules for grilling on cast iron are the same as those for grilling over charcoal or gas.
Nonstick Pans High Temperature - News
Many people don't get enough iron rather than too much, so cast iron cookware can be a safer choice for your kitchen. 4. Ceramic Cookware: Ceramic cookware has the benefits of being easy to clean and heated to fairly high temperatures.
Finally, the folks at Cook's Illustrated recommend aluminum, but I've had a shiny aluminum grill pan that warped over high heat and was quite "sticky." Heavy anodized aluminum works better. Grill pans with nonstick coatings such as Teflon are not
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