Grill pans seem to be all the rage lately. Lots of cooking shows feature them as an excellent way to cook meats and vegetables. They really aren't that expensive, but I wonder how much different they are than the traditional cast iron pot. I see if you make a steak or chicken, you can get the 'grill marks', but I don't see how the marks (other than looking good) add flavor the to meat.
Even with all my doubts, I am still considering getting one.

Even with all my doubts, I am still considering getting one.

I have 5 of them in various sizes and they fit in the cabinet just like the other pots.
In case anyone wondered why you called yourself the diabolical one.
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