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Lodge square stove top grill pan with ridged bottom

post #1 of 4
Thread Starter 

I too am the unfortunate user of an electric stove with no possibility of using an outdoor grill/barbeque where I live..  I am also the fortunate owner of "Indoor Grilling" altho I confess to not doing much grilling these past few years - but now as I near 90 I want to do some grilling and am going to be more conscientious about using Mr. Raichlen's book. 

 

 

post #2 of 4

I would also like to ask the question about ridged griddles.  I am using my mothers--a square skillet with ridges.  It does a nice job of finishing steaks and I used this winter for grilling romaine lettuce.  I think I would like a two burner  ridged griddle and don't know if I should go cast iron--lodge or alum with all clad being the one that jumps into my memory right now.  My mother (who is soon to be 88) uses hers for cooking sandwiches, thin pork cutlets and minute steaks.  

 

 

 

 

Thanks

post #3 of 4

I'd vote for the cast iron made by Lodge, Chutney. It's substantially less expensive, and in my opinion, is a better conductor of heat.

post #4 of 4

Monelle, you're an inspiration! Glad to hear you're using Indoor Grilling. Thanks for taking the time to send a question. Warmly, Steven Raichlen

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