If the meat is sloppy and drippin' with marinade then it's going to burn
no matter what high-heat method you choose. The point of a marinade is
so that the flavours can penetrate the meat. 'Burning off' shouldn't be
your concern.

Those grill pans are big, heavy and hard to clean. Plus the lack of
sides make a nice mess to clean up. You can't beat a flat bottomed cast
iron pan.

~john




Bill wrote:
> Hello,
> I just purchased this piece of cookware, I'm wondering if anyone has
> used it or a similar item to cook marinated london broil on it?
>
> I'm afraid the marinade will just burn off and smoke up the kitchen.
>
> I've tried marinated meats on the george foreman grill, and that just
> burned off. I was wondering if the ridged grill side of the cast iron
> would cook like an outdoor grill.