Nunya Bidnits wrote:
> Alan wrote:
>> I just got a Weber Summit 670 and the grill bars or prongs or whatever
>> you call them are pretty far apart and I realize that I will need a
>> pan or two for vegetable like small mushrooms, onions,
>> scallions...etc. I wonder what kind of pan is best for the grill,
>> Stainless Steel, Cooper or something else. Also the grill gets so hot
>> (I got the LP model) it's a lot easier to take the pan off and turn
>> stuff over or flip them over in the pan than using the tongs.
>>
>> So, what do you guys suggest?
>
>
> NO copper!
>
> Stainless is always your best bet. Pans with nonstick coatings will likely
> be damaged, as will copper.
>
> Look for cooking pans made for grilling. I have a sautee pan with a bunch of
> holes drilled all over it, perfect for stuff that is too small for the
> grill, not just veggies, but also shrimp, and works well for fish too. I use
> spray oil for better release on grill pans and grills. Porcelain coated
> stuff works well but its harder to find. You can also get baskets and two
> sided grids which close over the food for easier handling.
>
> And don't be afraid to turn down the heat.
>
> MartyB in KC
>

If you have a Marshall's near you, they have a bunch of the grill pans
in many configurations at really good prices. Most have the non-stick
coating, but at those prices, you could just chuck them if they get
ucky. JMTCW

I have one with non-stick coating and I spray it with olive oil before I
put it on the grill.

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life