(Part 2) Best grill pans according to redditors

Lodge.

A grill pan is useful if you aren't near a barbecue. It's not quite a barbecue and it's not quite a frying pan.

They can be a bitch to clean. BUt they make indoor burgers and indoor sausages tastier.

I'd get one the same size as a lid you already have. Raw food on a grill pan without a lid takes forever to cook because there's no flame underneath it. Raw food on a grill pan with a lid cooks at about the same speed as raw food on a skillet.

Get the matching press lid for it, then eat grilled cheese sandwiches until you no longer fit through the door

https://www.amazon.com/Creuset-Enameled-Cast-Iron-9-Inch-Panini/dp/B00021NA6I

I linked a picture of this thing. It says Korean, hell, it's even made in Korea.

Googled Japanese BBQ. Same concept maybe, but looks pretty different to me.

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 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.

This is the baking stone I use. Not sure if that's slightly out of what your budget range is. I like it because it's designed to be used over high heat (supposedly even on hot coals) so I'm not too worried about it cracking in the oven as long as I preheat it with the oven. Which I do, it never leaves the oven except for the occasional scrub.

Honey is not required. It does soften things up a little bit. Add a tablespoon to your next batch. Brown/white sugar perform similar roles in recipes.

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!

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

My guess would be a Japanese brand Carbon Steel Skillet similar to this

https://www.amazon.com/EBM-Blue-Temper-Frying-Japan/dp/B004D277ZC/ref=sr_1_6?keywords=EBM+Blue+Temper+Frying+Pan&qid=1564061505&s=home-garden&sr=1-6

I debated on a panini press for a long time, and I ended going with a cast iron enameled grill pan with accompanying cast iron press. You can put the press right on a burner to warm up, and you can do infinitely more with the grill pan than would be able to do with a panini press. http://www.amazon.com/Creuset-Enameled-Cast-Iron-Panini-Skillet/dp/B00077266M

Get you one of these bad boys, or something similar: https://www.amazon.com/Simply-Calphalon-Nonstick-Double-Grill/dp/B002CZQGS6

http://www.amazon.it/dp/B001GCPLTG/ref=asc_df_B001GCPLTG33763842/?tag=googshopit-21&creative=23390&creativeASIN=B001GCPLTG&linkCode=df0&hvdev=c&hvnetw=g&hvqmt= una bistecchiera in ghisa è la base...

per fare la bistecca. le fettine sottile fate un po' come vi pare.

Gusseiserne Pfanne ist hier sicher erste Wahl. Alternative wäre noch sowas. Die gibts im Angebot bei Mediamarkt für nahe 20€ ab und an mal und bin damit auch recht zufrieden.

Haha I'm incredibly jealous- this New York winter has not been forgiving. This is the one I have!
http://www.amazon.com/Emeril-All-Clad-Pre-Seasoned-Cast-Iron-10-Inch/dp/B000JZZILW

Still recovering from this one...
I was running to the shop, and on the way there I tried to jump up a curb, got one leg up and smashed my other foot into the curb, I continued my journey to the shop in excruciating pain, got my drink, hobble running back as fast as I can so I can sort whatever I just did to my foot, on the way back making sure not to bang my foot, I jump up a curb making sure not to bang my foot, end up smashing my other foot into the curb, I dropped to the floor and had to crawl home.
Ended up having to have surgery on both my feet due to both of my nails going ingrown and cutting into both sides of my big toe, oh yeah they both dislocated too...

Part 2 - I once fell asleep in the sun, this was the result, most painful week of my life.

My current pan is falling apart </3

Why on earth did i do that?

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!

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

Here you go

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

The ridges are to keep food off the bottom, I believe that one also doubles as a lid to dutch oven. It's dual purpose like you find on some Lodge dutch ovens.

I have a T-Fal with the same pattern.

https://www.amazon.com/Rachael-Ray-Hard-Anodized-Nonstick-11-Inch/dp/B005DYJU40