Reddit mentions: The best grill pans

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  15 points (:
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• Here I am, grilling corn in husks. They were terrible. Too late in the season.
  
  
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  Later on, I went on to love playing The Sims, but slow computer speeds and other things going on limited my enjoyment of it. I enjoyed building the homes more than game play, but if we are talking pure enjoyment, I definitely enjoyed Keen more, because of its simplicity and action. (✿◠‿◠)
  
  
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  http://i.imgur.com/w1B9uOvl.jpg) are alfajores.
  
  
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• ..but first..let me take a selfie (probably the least flattering selfie ever taken)
  
  
• In front of me right now
  
  
• wallet/purse/thingy this is what I carry. If you flip the cell phone part over, there's a place for my license and credit cards. Since I also have to carry so much stuff for the kids, this thing has become more like a purse than anything else, and i Just keep the kids' stuff in a bag in the car. Much simpler and faster.
  
  
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  1 point C:
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• See below in comments.
  
  
• I had fun! I really did. I usually tell myself that I don't have time to participate in things like this, but this time I used it as a really good excuse to enjoy myself while my kids were with my mom. Usually, I would stay home and try to clean, feeling really unmotivated. But yesterday, I just took off to downtown and then to the parkway! It has been amazing.
  
  
• Point guessing: Not sure - posting this before I've finished, so I might change it. 490. I hope.
  
  
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• I interspersed, um, a few smilies throughout the entry. :)

For someone who likes cooking, I have a couple of ideas!

Korean BBQ Grill Pan Stovetop pan where you can grill meat, vegetables, and even steamed eggs and other sides! It's super easy, super versatile and you can use it inside. Bonus: You can use it together, because KBBQ is best done on a tabletop and you're meant to eat as you cook. Which leads me to...

Portable Gas Stove A tabletop gas stove let's you take your KBBQ or Fajitas or Stew or Hot Dip or really whatever, and put it on a table anywhere in your house so you can eat while interacting! A hot meal together, or being able to tend to your cooking while in the living room, or bathroom, or outside camping!

Meat Claws These are unrelated to the previous two, but not entirely. Meat claws are awesome! 1) You get to feel like wolverine 2) They're super versatile! Shredded meat has so many applications: BBQ, Tacos, Carnitas, Soups, Sandwiches, Rice bowls, etc etc etc. Also this gift is stellar because it's small, easy to clean and easy to store. My brother in law loves his set :)

Those are my top ideas. My main thing about loving cooking is that it's more fun to cook for someone, or to cook together as an interactive activity. I hope these gifts find their way into your boyfriend's heart <3

• Hamburgers/cheeseburgers without the bun. Even if you don't want to make your own burgers, there's a ton of options for pre-made ones, very easy to grill or pan fry them up.
  
• Low-carb tortillas (3g net carbs per tortilla). Pretty versatile and good for essentially any meal. I've been having them for breakfast lately with scrambled eggs, cheese and hot sauce. Also good for making low carb pizzas.
  
• Good old eggs and bacon.
  
• I like the Bird's Eye Steamfresh veggies for when I'm in a pinch. Creamed spinach is probably one of my favourites, broccoli and cauliflower is also pretty good. They also make stuff like mashed and riced cauliflower. Very convenient since I can just do it in the microwave.
  
• Taco salads. Ground beef is super cheap and you can just toss in some taco seasoning. Add in your avocado, cheese, sour cream, hot sauce, salsa and its pretty tasty.
  
• Chicken thighs. They're cheaper than breasts and much more forgiving when it comes to overcooking. They don't dry out as much as a breast would, and they're much tastier. I usually pan fry mine in some olive oil or something along those lines.
  
• Get yourself a grill pan and you can do any number of proteins or veggies on the stove.
  
• Always keep a ton of snacks around. Nuts, beef jerky, cheese (string cheese or stuff like Baby Bel), peanut butter etc. can be life savers.
  
• Make your own dip with ranch or French onion seasoning packets. I mix them in with some sour cream and cream cheese and have those with veggies, especially stuff like celery. The ranch is also pretty good as a seasoning for chicken or shrimp.
  
• Chili. Really easy to do in the slow cooker and there are tons of recipes out there. Also keeps pretty well long term so it's a nice one to do and then portion out and maybe freeze for later.
  
  Edit: spelling

If you have a grill/have access to one, grill everything!! If not, just using a good grill pan, like this one, https://www.amazon.com/dp/B0000CF66W/ref=cm_sw_r_cp_api_DZ5bzb8CHKE3Z, adds a whole different flavor to food. I love grilled food (see my comment above), and the best part is that it's relatively healthy, always delicious, and pretty easy to do. For chicken or fish, you can season it with pretty much anything that you'd use when you bake or pan cook it, as long as it doesn't have too much sugar, which will burn very easily on the grill. If you wanna get extra fancy, you can grill your fish on a cedar plank, which takes it from good to out of this world!! This chicken recipe is great: http://therecipecritic.com/2016/08/grilled-hawaiian-barbecue-chicken-foil/ and this salmon one is too: http://www.allergyfreealaska.com/2013/10/07/lemony-cedar-planked-salmon-garlic-dill/

No need for the quotes--grilling is grilling. "Barbecue" is the word most people need to be more careful about.

All you need is a good grill pan. There are two things that a good grill pan has to have. First, It should be heavy, and probably made primarily from cast-iron. Second, the grill grates should be deep enough where semi-soft food like burgers will sit on top of the grates without touching the surface below. That'll give you the grill marks you want, and the smoke of the burnt drippings underneath should replicate some of that outdoorsy taste.

Other than that, look for what makes you the most comfortable. What's gonna be easiest to work with? Do some options have features that will realistically make you more inclined to grill your food?

Maybe you want a good, sturdy product from a consistently good and reasonably priced brand. Check out [1] (http://www.amazon.com/Lodge-Pro-Logic-P12SGR3-Pre-Seasoned-12-inch/dp/B0001DJVGA/ref=sr_1_7?ie=UTF8&qid=1406489694&sr=8-7&keywords=grill+pan) and [2.] (http://www.amazon.com/Lodge-L8SGP3-Pre-Seasoned-Cast-Iron-10-5-inch/dp/B0000CF66W/ref=sr_1_1?ie=UTF8&qid=1406489694&sr=8-1&keywords=grill+pan) Note the differences, and how they might limit or assist you.

I grill a lot, so if it were me, I'd spring for [this] (http://www.amazon.com/Le-Creuset-Enameled-Bistro-3-Inch/dp/B00B4UP3W0/ref=sr_1_94?s=kitchen&ie=UTF8&qid=1406491379&sr=1-94&keywords=grill+pan) if I didn't have access to a normal grill. If I wasn't flush in this graduation money, I'd investigate options like [this.] (http://www.amazon.com/Typhoon-Cast-Iron-Grill/dp/B00L1L5YVM/ref=sr_1_13?s=kitchen&ie=UTF8&qid=1406491199&sr=1-13&keywords=grill+pan) I'm partial to the low sides for ease of access, and I like the handleless and removable handle design for storage and sink access

On that note, never wash these with soap and sponge. Look up how to take care of them, and keep in mind that you're gonna pre-heat this thing to 500 degrees on a high flame for 5-10 minutes before you use it. That'll kill whatever you might be squeamish about.

You don't have to worry about preheating for too long as long as you don't forget its on there and remember the handle could be very hot. For the sake of science and familiarizing myself with how my food actually cooks, I use [this guy] (http://www.amazon.com/SainSonic-SS5380-Infrared-Themometer-Temperature/dp/B0057OOW12/ref=sr_1_4?s=automotive&ie=UTF8&qid=1406492165&sr=1-4&keywords=infrared+thermometer) all the time. It's great for cooking, letting kids "help," and confusing your dog beyond the limits of sanity.

Happy cooking!

What an awesome offer!


Now that the holidays have passed, I can be selfishly honest and admit I would love a new frying pan! Mine is a warped mess. This As-Seen-on-TV one is my dream pan.

Although, new contact lenses and laptop are high on my list, a new frying/sauce pan would be great.

By the way, /u/SofaKingAsian, doing cool things like this is exactly how one celebrates Christmas.

Have a great New Year!

I have the square Le Creuset ($90) grill pan. I paid about $40 for it, but I wish I had just bought the Lodge ($20). I really don't like the enamel coating on the cooking surface of the Le Creuset. The Le Creuset cast iron pans and skillets all have an enamel coating on the cooking surface and they say you don't have to season it, but they never really build up a good seasoning and if you try to season them they don't take the seasoning very well. The Le Creuset enameled dutch ovens are fantastic, but bare cast iron in a pan or skillet is the way to go. I also prefer my Lodge cast iron skillets to my Le Creuset skillets. Unless you plan on cooking acidic foods in your grill pan the lodge is the best and the best value of any grill pan. I also don't recommend aluminum grill pans because they lose too much heat when you put cold food in them.

I was probably mixing them up myself. As I was thinking about deglazing the pan, but then adding more wine and demiglace'ing it.

I love a deglazed sauce, but it never makes enough for my tastes sauce for my tastes, so use more wine than I should and allow it to simmer down. That way there is sauce for the plate presentation, plus extra for a small sauce boat.

looking back I think I suggested too much wine be used, more like half a small wine glass per person, than a whole wine glass per person, would be better. When you do things be feel it is often difficult to relate the amount you use correctly. And by feel the amount would depend on how hot the pan is, how much flavour stuff is in the bottom of the pan, what you are going for in sauce consistency etc.

To go with all this get one of these griddle pan or similar in a size suitable for your family. If you oil it carefully before you start then their is no need for non-stick.

To oil one I like to put a couple of teaspoons of oil in, heat to just bellow smoking, and then use a wad of kitchen paper to rub the oil all over the griddle surface to make sure everywhere is nicely oiled.
You could do this with the oil cold, but I heard that the iron opens up somewhat when hot, and accepts the oil better. Though I have no way to know if that was just BS or not. Probably an oil spray will do just as well. Use a heat resistant oil, no Sesame, Olive, or Ghee for this type of cooking.

Here's how we do it at home :

1. Don't use an egg frying pan - it's got the wrong shape for the job
   
2. What you need is a bowl shaped vessel - something like this Tadka Pan
   
   The point is to use the same amount of oil / ghee, but to get the mustard seeds to "drown" in it. Then, even if they pop, they need to get past a certain height of fat to jump at your face.
   
   Also, I would not advice getting your ghee super hot before adding the tempering. Personally, I let the ghee warm up just a bit (on a low / med-low flame) and toss in the mustard seeds. You don't want them to pop the moment they hit the fat. Once the ghee heats up and you've got them popping, add the cumin seeds.
   
   Finally, the folks here have it right - water in the pan or in the ghee will get you splattered in no time. Dry the vessel of choice and the spoon you use the in the ghee thoroughly.
   
   Happy tempering :)
   
   PS: Try using a pinch of Asafoetida as well before you add the mustard seeds.

I'm not experienced with that stove on particular, but as a cook and cooking gear junkie I'll give you my thoughts/concerns (for whatever they're worth). Sorry in advance for the novel.

Immediately, the first thing that caught my eye was how small the left burner area is. If you're using the grill to cook the protein, you're pretty much stuck with a small pot on the left. Fine if you're just cooking a can of beans or whatnot, but maybe not so fine if you want the option of using an 8-10" sauté pan for something (like one of my favorite camp sides, asparagus).

I initially was concerned that 11k BTUs on the grill side wouldn't be enough to really get a good sear over that large of a cooking area, so I browsed through a couple YouTube reviews. Seemed to do okay. Better than I expected on one where the guy was cooking 4 burger patties at once. Not great, but probably adequate fire power for something like that. Holy crap, though... The flare ups from the rendered fat were awful. Shooting up over the top of the back plate and completely engulfing the food. Given the compact nature of the design, it's going to be damn difficult to make sure the drippings don't splatter right into the burner and ignite. And I couldn't imagine that was fun to clean, either.

Speaking of clean up, the drip tray under the grill seems to be woefully undersized. Guy in one video went to cooking on a pan over the grill because a couple sausage links' worth of grease filled it. That's not such a great idea either, IMO. First of, what's the point of having a grill if you're just going to cook with a pan on top of it? Secondly, the grill surface is Teflon coated. The metal on the bottom of a pan is likely going to destroy that coating. Seems to be an issue anyway, since multiple videos complained about the coating chipping off after one or two uses. Teflon doesn't like high temps, and large chunks of cow sear best with lots of heat. Those things can't coexist, unfortunately.

I think your concerns over it being a mediocre grill with a crappy stove are probably reasonable. Personally, I'd just get a regular camp stove and a decent grill pan if you're really set on having grill marks. Should be able to snag a [Lodge cast iron one for like $20-30](Lodge L8SGP3 Cast Iron Square Grill Pan, Pre-Seasoned, 10.5-inch https://www.amazon.com/dp/B0000CF66W/ref=cm_sw_r_cp_api_3cZzzb415C3R4), assuming you don't already have one.

It really depends on what type of Indian food you are cooking. Long cooked dishes only or do you also want to cook the quick vegetable dishes that are sauteed with spices?

I recommend:

1. A tadka pan for tempering spices and cooking small amounts of onions etc. They look more or less like this - mine is an ancient one I picked up from my Indian grocery. You only need 1 - it is easy to wipe out to use multiple times if you are cooking several dishes.
   
2. A kadhai, essential for quick stir fried type dishes eg thorans, and many quick curries, also sambar, kuzhambu etc Most vegetarian dishes can be cooked easily in kadhai. Mine looks like this one. They are also useful for deepfrying snacks like pakora and vadai. I find it useful to have 2.
   
3. A heavier pot or pressure cooker or both, for cooking lentils, rice, and long-cooked dishes etc. I have a set of 3 fairly light saucepans without handles, typical Indian style, in different sizes from my Indian grocery. You may want heavier ones if cooking long-cooked dishes.

Oh this is easy.

As for the cut, I'm okay with pretty much all of them. I'm not picky. As long as it's prepared properly. My far and away favorite is prime rib, a close second is porterhouse, followed by ribeye, and then strip. Filet mignon is super tasty, but it's so expensive I almost never eat it, so I don't consider it.

For seasoning, I really like a steak that can stand on its own, so it depends a lot on the quality of the meat. With a lower quality, a marinade or sandwich is usually my go-to. For higher quality, salt for a few hours, pepper to finish.

For doneness it's not even a question. Medium rare, every time. I'm not a huge fan of rare (I don't care for the cold/luke warm parts), but I will eat it, and medium is reserved for old meat or those marinaded or sandwich steaks.

Cooking method I prefer grilled, but the Alton Brown method is a good one too. I cannot for the life of me cook a good steak, so I rarely do it myself. It's something I would like to try again, for sure. I like mine done medium-rare, and my fiancee likes it medium-well, so it's REALLY difficult to get the timing right, for me at least.

NO SOUP FOR YOU! COME BACK ONE YEAR!

Fuck. I forgot to add I would like to have dinner with /u/cheeseburger_humper because there's nothing better than a beer and meat dinner, and I think of the people I talk to on a regular basis, he would be the most fun to have dinner with. Of people I don't talk to, definitely /u/186394.

Double fuck. I forgot to add a kitchen related item. Here's this.

When i moved into my apartment I found a old nasty rusted cast iron grill pan

I coated it in oven cleaner then scrapped the shit out of it with steel wool. Cleaned it out, oiled it up and now it's part of my kitchen.

That's the kind of product that's BIFL to me.

It's similar to furniture that's built out of MDF with a nice veneer vs solid wood furniture.

Sure the veneer looks great, as long as you don't stain or scratch it off it will be fine. This is contrasted with a solid piece of wood that you can always sand down and refinish it if something happens.

Did you get something like this?

FWIW, we have 2 Le Creuset enameled -- inside and out -- cast iron pieces, and we love them. They're extremely non-stick, easy to clean, and I don't have to bother seasoning them. They don't have the ridges though, so I can't speak to that.

i like this one better. the low edges and the lack of the lid are actually a good thing. the only reason to use a grill pan is to keep it super hot and to get your food a bit charred. depending on what you're cooking, you might want to let the food cool after you've got the grill marks and then you put it in a coolish, 250 degrees, oven to get it up to the correct temperature.

to help clean the pan, you put salt amongst the ridges before cooking. it will absorb the juices and add to the charring.

I use sea salt, cracked black pepper, and jerk seasoning on my chops. I get my grilling pan nice and hot at a med high heat (water should bubble and evaporate quickly when being dropped on the hot pan) spray with olive oil. For inch thick chops I cook for 4 minutes on each side (rotating 90 degrees once each side for perfect grill lines.) Put the chops on a plate. Then I let the chops sit for a couple of minutes before cutting to keep the juices in.

You don't need sugary sauces or breading to enjoy a good cut of pork, it just needs to be cooked through but still juicy. THOSE are the best chops!

p.s., Make his ass eat that stanky kraut out side! lol

Edit; Don't forget the applesauce!!!

I will not ignore a Tom Waits poster!

I see you have some good quality pots and pans... that is invaluable! I have thrown away more crappy pots and pans than I care to admit.

But... you will need a baking tray for odd foods here and there.

And perhaps a rotary whisk/egg beater. I prefer the hand tools because I like to have more control over the mixing. (And I can take them camping and use them in a power outage!! In case I need to bake a cake in the dark!)

Wooden spoons!! I love wooden spoons for just about everything.

Also check out Kiwi knives... excellent quality. Last a lifetime.

Everyone needs a good cast iron griddle or skillet.

Lets see... what else...

How about serving dishes? A mustard pot (that's a British thing right?)

You will need some dishes and some silverware.

Whew!! Well I stuck with just the kitchen stuff, but there ya go!

We have a portable butane stove we can put on the dinner table like this. (This is also really handy for picnics and cookouts...or if you like hot pot, or shabu shabu, or fondue...very handy to have around)

And then we have something like this or this to put on the stove. Personally, I'd go to a korean grocery, as they'll probably sell something like this at a cheaper price.

You probably can get away with using a small pan too.

I wouldn't buy bottled marinade. The sauce is really easy to make, and there are plenty of recipes online.

Edit: note also that if you're planning on doing this inside there's going to be a bit of smoke. You may have to open windows! The 'smokeless' pan above isn't as smokeless as one would like.

i know you say you're weary, but a heavy grill pan like this: http://www.amazon.com/Lodge-Logic-L8SGP3-Pre-Seasoned-Square/dp/B0000CF66W really does a great job on bbq'ing indoors.

Not really keto specific, but... My knife, my stainless saute pan/skillet/whatever, and chef's tongs. A lot of other things are great, like a cast iron grill pan or a food thermometer, but the first three are requirements for me.

Oh yeah, I do keep a single, small non-stick pan whose only purpose in life is cooking eggs (omelets, scrambled, fried.) And I guess that is pretty damned necessary, too, along with a heat-resistant rubber scraper and spatula, but now I might as well list all my cookwear. I stand by the original three; keto or no, I would not want to have a kitchen without them.

Off-topic: how did you make that concise and adorable Amazon link? Whenever I try to link a product from Amazon to a friend it's always a huge ugly link.

Like this big ugly thing: http://www.amazon.com/Lodge-L8SGP3-Pre-Seasoned-Cast-Iron-10-5-inch/dp/B0000CF66W/ref=sr_1_4?s=home-garden&ie=UTF8&qid=1415839536&sr=1-4&keywords=pre-seasoned+cast-iron

I have the absolute-bottom-of-the-line el cheapo model from IKEA and a higher-end Calphalon. There are also ceramic coated grill pans that look pretty fun, and that one claims to be dishwasher safe.

I like the Anolon brand for nonstick, and they're a great deal. Here's one that might fit the bill: https://www.amazon.com/Anolon-Advanced-Anodized-Nonstick-11-Inch/dp/B005GYURAS/ref=sr_1_5?s=home-garden&ie=UTF8&qid=1506717268&sr=1-5&keywords=analon+skillet

Jamie Oliver sells one with his name in the UK.

Otherwise I'd recommend these three.

Le Creuset Enameled 10 inch square grill pan

Lodge 10 inch standard

Lodge 12" shallow

I can't find the specific pan used in that video. It's likely European. In general, I think the 12" Lodge will do the trick and is economical. Good luck!

Super hot cast iron grill pan that is well seasoned. Like this one - Lodge L8SGP3 Cast Iron Square Grill Pan, Pre-Seasoned, 10.5-inch https://www.amazon.com/dp/B0000CF66W/ref=cm_sw_r_cp_api_RznJAbG6PEKV4

I'm actually not a big fan of a George Foreman, but it makes sense that outdoor grills tend to cause problems for most people (and are quite expensive). I actually recommend a grill pan (or this one, with the difference being one is enamelled and therefore dishwasher safe), or if you want to get fancy, this guy isn't so bad.

I still recommend the grill pan, as it gives you a bit better control over your heat, but some people don't like them as much. They do miss out on the smokey taste you get from charcoal or wood, but you can get that back with a few drops of liquid smoke (I prefer this one, but there's many cheaper ones out there that still do the job).

Check this out for a bit more information on indoor grilling.

With due respect. Both of these are crummy for grilling. Here's the reason why.

The most important feature of a grill pan is MASS. Because it is aluminum, your scanpan double burner is a mere 6 pounds. And the frypan is just 3 pounds. Neither of these pans can hold enough thermal energy for grilling. Throw a steak on the scanpan and it'll cool down and will be difficult to sear, and impossible to sear well.

Rosie, you want the heaviest freakin' pan you can buy. Something you can use as a weapon. That means cast iron and lots of it. Your Emirlware is 9 pounds, which isn't horrible. But your Rachel Ray is 16 freakin' pounds. The aforementioned Le Creuset is 8 pounds. The Lodge is 8.3 pounds. The Lodge Pro is 10 pounds.

I would not get the Rachel Ray nor the double-burner version of the Lodge. I have double-burner pans. They are a pain the butt to clean, and are just wasteful when cooking and use up way too much space.

Get the heaviest single-burner pan you can find. The above Lodge Pro seems a good pick, though its reviews suggest that its grill marks are too fine and closely spaced.

Last: the grill marks of a grill pan are overrated. They are extremely hard pans to clean and can be used for nothing else (remember Alton Brown's hatred of single-use gadgets...). And your food doesn't have as many contact surfaces with the pan as you'd have in a regular, heavy, cast iron skillet. That's what you really should buy instead.

Why not a portable butane stove burner? Top it with a Korean BBQ rack for tabletop grilling excellence.

Hmm, I'm not really sure, but you should look into The Copper Chef! Super versatile and not too expensive.

Someone with one of those brownie edges only baking pans or like a cornbread pan should see how well it makes cheese taco's lol

Get one of these, make takoyaki yourself any way you like. :)

My MIL has one, it's an automatic takoyaki maker, kind of fun to watch them go.

I travel all over for work. Often, I stay at hotels that have a tiny refrigerator and microwave.

I've taken to making meals in this microwavable grill (it actually works really well):

Microhearth Grill Pan for Microwave Cooking, Red https://www.amazon.com/dp/B004FGAVEK/

I usually find a meat product from a local Aldi (if there is one where I'm staying) and heat it up in the grill. It generally takes 6-10 minutes.

I really enjoy these for example:
https://www.aldi.us/en/grocery-home/new-at-aldi/new-at-aldi-detail/ps/p/kirkwood-never-any-mild-italian-chicken-sausage-1/

Then, I heat up a steam-in-the-bag vegetable(s) to go with it while I'm cutting up the meat (not necessary, but I prefer to mix it in with the vegetables). I combine them, eat half and put the other half away for lunch the next day.

Very little space needed. You can even eat directly out of the grill container if you wished to save extra dishes from needing to be cleaned given the kitchen situation.

You should not use cake pop makers to make Takoyaki. They don't produce the same texture. Cake pop makers are designed for batter that rises so it's okay to fill up only the bottom half as the cake will rise to fill the rest of the mold. Takoyaki batter has no leavening agent so they wont fill out the mold so you basically can only make half a Takoyaki at a time. Takoyaki makers are a different story.

 

Ebelskiver pans are also a poor choice. The lips/sides aren't high enough for making Takoyaki and folks will make a mess. Takoyaki-ki pans have higher lips because they are meant to be over filled as you use the the picks to mash up the cooked batter to move them to the molds to create the sphere. Anyone who has seen or made Takoyaki before knows what I'm talking about.

 

I'm not sure why you are recommending Ebelskiver pans when you can easily find Takoyaki pans on Amazon for as little as 13 dollars. This is a pretty good one for 20 dollars and has guides in the iron for easy pick guidance: https://www.amazon.com/IWATANI-TAKOYAKI-Grill-cooking-CB-P-TAF/dp/B0098HKKL0

This would be nice to have. I've been wanting to use cast iron for a while, and this pan would be good place to start so I can grill all the things!

I have one of these and use it at least once a week. 4 pieces for 5 minutes = nice extra crispy bacon. Easy to pour off the grease too!

May wanna try one of these microwave "grills". I've done steak with it and it turns out great.

https://www.amazon.com/dp/B004FGAVEK/ref=sspa_dk_detail_0?psc=1&pd_rd_i=B004FGAVEK&pd_rd_w=uYCK3&pf_rd_p=46cdcfa7-b302-4268-b799-8f7d8cb5008b&pd_rd_wg=yNQrB&pf_rd_r=DE0JHSW40XRNBWAD593Y&pd_rd_r=057fd5c9-721e-11e9-919d-374d486f5e1a

The grilling + finishing it in the oven has made my chicken taste 100x better.

In the cold months, I sear it in a cast iron pan like that to still get those seared grill marks.

Can you have a grill outside? That would open a lot of options for you

E: also, there are a lot of microwave attachments to improve your options there. For example, a pan that simulates grilling

https://www.amazon.com/Microhearth-Grill-Pan-Microwave-Cooking/dp/B004FGAVEK

Or a steamer:

https://www.amazon.com/Microwave-Cookware-Steamer-Container-Removable/dp/B071JZQYQY/ref=sr_1_1_sspa?s=kitchen&ie=UTF8&qid=1543617835&sr=1-1-spons&keywords=microwave+steamer&psc=1

You can follow the same method and pan fry instead of grilling.

For pan frying, I like to use a grill pan like this one to get the grill lines and add that nice charred flavor.

get one with the raised grill lines - best.pan.ever.

something like this: http://www.amazon.ca/Lodge-L8SGP3-Logic-Pre-Seasoned-Square/dp/B0000CF66W

i bought mine at a pro hardware store, it was like, $25 or around - so excellent!

Can't really be done. The flame is much to wide. This is probably your best bet https://www.amazon.com/Lodge-L8SGP3-Pre-Seasoned-Cast-Iron-10-5-inch/dp/B0000CF66W/ref=sr_1_1?ie=UTF8&qid=1468689187&sr=8-1&keywords=cast+iron+griddle+pan

For the best results when grilling a steak without an actual BBQ, try this: leave the steak out on the counter for about 2 hours so the steak will cook evenly. Next, sear each side of the steak for a couple minutes and put the steak in the oven at 450 degrees for about 10 minutes.

Alternatively, just grill it on one of [these babies.] (https://www.amazon.com/dp/B0000CF66W/ref=sxts_hf_cd_wl_2?pf_rd_m=ATVPDKIKX0DER&pf_rd_p=3313742662&pd_rd_wg=kRYd7&pf_rd_r=X8ZQM9NDVFHF6EK024D4&pf_rd_s=desktop-sx-top-slot&pf_rd_t=301&pd_rd_i=B0000CF66W&pd_rd_w=1EBzg&pf_rd_i=griddle+pan&pd_rd_r=9f7e2a74-5273-4714-b782-9fb2007f1fce&ie=UTF8&qid=1509676302&sr=2)

To pre-empt the inevitable questions, here's the pan from this episode.

Fun fact:
This pan looks like a unitasker but isn't. You can make Scandinavian æbleskiver (think of pancakes in lollipop form minus the stick and sometimes fruit filling) in time for the holidays when they are traditionally served.

On a side note, We procured a microwave safe bacon plate somewhere along the way (I think from parents) and it fits in our new microwave. No more grease all over the microwave and plates.

Kind of like this: https://www.amazon.com/Progressive-Solutions-Large-Microwave-10-Inch/dp/B00F45K02O/ref=sr_1_12?s=kitchen&ie=UTF8&qid=1510243753&sr=1-12&keywords=microwave+bacon+cooker

This is a great question. I'm currently either using the Calphalon series pans or the Copper Chef Pans

I use a cast iron grill pan similar to this one. I like it, but cooking with it indoors makes a LOT of smoke usually.

It's the only thing that can really mimic a bbq grill indoors. I think you will probably just need to learn how to cook on it, it won't cook exactly like a grill.

It'll take some practice but you'll be able to get good results.

It's a grill pan. It has edgest that stick up like a grill grate. You just turn the steak a quarter turn while cooking to get the diamond grill marks.

Here's one for $18 or so:
http://www.amazon.com/Lodge-L8SGP3-Pre-Seasoned-Cast-Iron-10-5-inch/dp/B0000CF66W/ref=sr_1_1?s=kitchen&ie=UTF8&qid=1408106066&sr=1-1&keywords=grill+pan

May I introduce the microwave bacon tray . It’s amazing.

I used my ribbed 10" square Lodge for hotdogs last night and this morning got the camelcamelcamel notice that the unribbed version had dropped to $16. I ordered it right away.

I live alone and friends tell me I don't need 30 cast iron pieces just to cook for myself. I just smile because I realize that they just don't understand...

Yeah... To be honest I used a standard non stick pan on mine. I ordered This cast iron pan the other day and it comes in today. Can't wait to try it out.

Nice cutting board $100

Food mill $50

Cream whipper $30

Grill pan $33

Peel $60

Kitchenaid meat grinder/sausage stuffer $60

Culinary torch $20

Well I cleaned it, and since I have been saving my bacon grease, I’m going to give it a schmear but also planned on cooking bacon in the pan tonight as well so bacon it is - this is the pan btw

Lodge L8SGP3 Cast Iron Square Grill Pan, Pre-Seasoned, 10.5-inch https://www.amazon.com/dp/B0000CF66W/ref=cm_sw_r_cp_api_rSjdAbQQD5ZWN

I never used to make steak at home, never came out as good as restaurants. Then I found This and it changed my world forever.

There's a microwave griller contraption: https://www.amazon.com/dp/B004FGAVEK/ref=cm_sw_r_other_apa_i_g6vrDbVTCRJA5
You can hard boil eggs in the microwave with a large bowl of water, it just takes a while. You could eat really basically/clean to save $: hard boiled eggs, nuts, seeds, cheeses, raw veggies, avocado, organic lunch meats, like make yourself a snack pack or charcuterie-style plate if cooking a whole meal isn't doable.

With a simple google search of "automatic takoyaki machine" it was the first result!

US Amazon

JP: https://goo.gl/1T5o2S

EDIT: link didn't work. Had to reformat

This is the skillet I use. Notice the grill lines. I like my chicken charred a bit

https://amzn.com/B004FGAVEK

The review photos are interesting. At the $37 price point I would expect ceramic rather than plastic. That color red does not go well with scorch marks.

I have a Lodge Grill Pan. I'm a bit shaky on the care of cast iron, so a little hesitant about this.

Available here

Price - $141

Here is cool video demonstrating how it works - https://www.youtube.com/watch?v=DruRvB5peNA

A friend of mine, a professional cook who owned a few restaurants, swear by this thing: http://www.amazon.com/Microhearth-Grill-Pan-Microwave-Cooking/dp/B004FGAVEK He raves and raves about it. Claims it's going to make cooks obsolete someday.

https://www.amazon.com/Queen-Sense-Samgyeopsal-Non-Stick-powerful/dp/B01G5L3Q3K/

Look up "korean bbq pan/plate" on Amazon and you'll find a bunch of similar designs.

Name: "Automatic Electric Japanese Takoyaki Grill Pan"

$141

Amazon Link:
https://www.amazon.com/AUTOMATIC-ELECTRIC-JAPANESE-TAKOYAKI-Sugiyama/dp/B000Y2YJPQ

Not difficult to make either. You can find smaller scale takoyaki grills all over Japan. Apparently in the US/Amazon now too - https://www.amazon.com/IWATANI-TAKOYAKI-Grill-cooking-CB-P-TAF/dp/B0098HKKL0

Heres a link if ya want one

Grab a griddle with grill grates like this below. I have a cast iron one and use it often when I’m lazy and don’t feel like firing up the grill.

Lodge L8SGP3 Cast Iron Square Grill Pan, Pre-Seasoned, 10.5-inch https://www.amazon.com/dp/B0000CF66W/ref=cm_sw_r_cp_api_i_DHg9AbP85XPNR

They have those grill pans. Only $20

I kinda want one now.

Mongolian BBQ
http://www.amazon.com/Mongolian-BBQ-Grill-Cast-Iron/dp/B002A3AZQO

They make bacon trays that make this really easy.

https://www.amazon.com/Nordic-Ware-Microwave-Compact-Bacon/dp/B00004W4UL/ref=sr_1_1?ie=UTF8&qid=1469298140&sr=8-1&keywords=bacon+tray

yup it's called a grill pan

I think he means a grill pan ala link

Grill Pan $18.97 on kitchen list

Here you go.

Grill pan and a travel charger thingy.

If i remember correctly some have a browning effect.

Check this out.

https://www.amazon.com/AUTOMATIC-ELECTRIC-JAPANESE-TAKOYAKI-Sugiyama/dp/B000Y2YJPQ

GOOD NEWS EVERYONE!

It's a takoyaki machine.

https://www.amazon.com/AUTOMATIC-ELECTRIC-JAPANESE-TAKOYAKI-Sugiyama/dp/B000Y2YJPQ/

Amazon has them.

Amazon Prime, man.

https://www.amazon.com/AUTOMATIC-ELECTRIC-JAPANESE-TAKOYAKI-Sugiyama/dp/B000Y2YJPQ

https://imgur.com/r/interestingasfuck/U8POkgJ

​

I considered repurposing these

https://www.amazon.com/Silicone-Narrow-Material-Sports-Bottles/dp/B07V8H7MQW

Or these

https://www.amazon.com/Nordic-Ware-Microwave-Compact-Bacon/dp/B00004W4UL

For those looking to buy their own.

It's not going to be the same, but you have a few substitute options:

• George Foreman Grill
  
  
• Cast Iron skillet
  
  
• Cast Iron Grill Pan http://www.amazon.com/Lodge-Logic-L8SGP3-Pre-Seasoned-Square/dp/B0000CF66W
  
  
• Broiler

This is what I use, and it's absolutely fine for my skill level. You'll have no problems.

https://www.amazon.com/Lodge-Square-Pre-seasoned-Draining-Grilling/dp/B0000CF66W

How hard you press down on the bread controls how much grease it soaks up.

I bought but haven't used a pan like this for putting over a butane stove and making Korean BBQ.

Do you have one of these? Grill yourself some peaches. Add some brown sugar, cinnamon, and nutmeg to it. Serve with ice cream (I do vanilla bean). The dish my family makes me bring is roasted bell peppers, carrots, green beans, garlic (lots of garlic), red potatoes, onion, and whatever else I have in my fridge. Add salt and pepper, paprika, and whatever the fuck else you want. Those three spices are essential though.

I have a Foreman Grill. It is last year's model, and it is one of the most heinous awful pieces of shit China has ever produced. There is no accurate temp control, its just hi to lo. There is no on/off switch, just yank and arc. The plates are removable, which is nice so I just stash them in the dishwasher so no one sees them. I had hoped to grill lots of chicken, but the top plate is always hotter, and the bottom plate heats uneven. Its like the Queen of England herself took a royal dump into some melted plastic and shite metal and out came this astonishing burnished turd of a cooking device.



Don't bother with a counter-top grill. Buy a grill pan, 2 if you need a press. http://www.amazon.com/Lodge-L8SGP3-Pre-Seasoned-Cast-Iron-10-5-inch/dp/B0000CF66W/ref=sr_1_1?ie=UTF8&qid=1417742343&sr=8-1&keywords=grill+pan



Nobody wants some meat that has had all its juices drained out anyways.

We got ours already. We paid the taxes our house which took most of it . We used the rest to adopt a puppy. His name is Barney.
Item

death and taxes!

Don't feel bad about your ADD I have it too. :(