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Sun, Jan 9, 11 at 11:38
| We're in the market for a two-burner grilling pan and have seen (online) AllClad's LTD nonstick. Are the ridges "pressed in" from the bottom? Or is the bottom flat? Generally, how does something like it compare to cast iron? Any other thoughts or comments? Thanks! |
Follow-Up Postings:
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| This is an old post, but here are my thoughts. One, I don't like grill pans that have high ridges. It keeps the food off of the main pan and it doesn't sear as well. So the ridges should be modest. Second, theoretically, a thick aluminum would be better, it's lighter and absorbs the heat faster and spreads the heat better. But, aluminum almost always has a non-stick surface- this is O.K. for a smooth lower heat griddle, but not as good for a higher heated grill. Ideally, I would like aluminum clad with a thin top of carbon steel, but it's not made. So, cast iron ends up looking pretty good for a grill. |
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