Outdoor grilling season is about over.. I have one of those dual burner
reversible cast iron grill/griddle but it's too big for most occasions
and tough to clean.

So I'm looking for something more conveniant. As a cast iron fan I was
going to go for a Lodge (probably the 10.5" square one).. though from
browsing online I see that Le Creuset pans might be an option as well.

So what advantages does the enamel coating give me? How about its cooking
performance.. probably about the same?

I figure that with the coating it'd be easier to clean. I remember
grilling salmon on the cast iron once and it seemed no matter how much
I cleaned it afterwards (hard to get to the bottom of the ridges), it
imparted off flavors during its next few uses.

any suggestions?
-at

wrote:

> Outdoor grilling season is about over.. I have one of those dual burner

why? I live in the N.E. U.S. and I fire both the weber gasser and the
wsm all winter long.

--
Steve

Every job is a self-portrait of the person who did it.
Autograph your work with excellence.

wrote:

> Outdoor grilling season is about over.. I have one of those dual burner

why? I live in the N.E. U.S. and I fire both the weber gasser and the
wsm all winter long.

--
Steve

Every job is a self-portrait of the person who did it.
Autograph your work with excellence.

> wrote in message ...
> Outdoor grilling season is about over.. I have one of those dual burner
> reversible cast iron grill/griddle but it's too big for most occasions
> and tough to clean.
>
> So I'm looking for something more conveniant. As a cast iron fan I was
> going to go for a Lodge (probably the 10.5" square one).. though from
> browsing online I see that Le Creuset pans might be an option as well.
>
> So what advantages does the enamel coating give me? How about its cooking
> performance.. probably about the same?
>
> I figure that with the coating it'd be easier to clean. I remember
> grilling salmon on the cast iron once and it seemed no matter how much
> I cleaned it afterwards (hard to get to the bottom of the ridges), it
> imparted off flavors during its next few uses.
>
> any suggestions?
> -at

Outdoor grilling season NEVER ends.

Just take a look at the facial expression of your neighbors who are walking
the dog in the snow, when they smell a nice juicy steak on the grill.

> wrote in message ...
> Outdoor grilling season is about over.. I have one of those dual burner
> reversible cast iron grill/griddle but it's too big for most occasions
> and tough to clean.
>
> So I'm looking for something more conveniant. As a cast iron fan I was
> going to go for a Lodge (probably the 10.5" square one).. though from
> browsing online I see that Le Creuset pans might be an option as well.
>
> So what advantages does the enamel coating give me? How about its cooking
> performance.. probably about the same?
>
> I figure that with the coating it'd be easier to clean. I remember
> grilling salmon on the cast iron once and it seemed no matter how much
> I cleaned it afterwards (hard to get to the bottom of the ridges), it
> imparted off flavors during its next few uses.
>
> any suggestions?
> -at

Outdoor grilling season NEVER ends.

Just take a look at the facial expression of your neighbors who are walking
the dog in the snow, when they smell a nice juicy steak on the grill.

"Kswck" > wrote in message
. net...
>
> > wrote in message
...
> > Outdoor grilling season is about over.. I have one of those dual burner
> > reversible cast iron grill/griddle but it's too big for most occasions
> > and tough to clean.
> >
> > So I'm looking for something more conveniant. As a cast iron fan I was
> > going to go for a Lodge (probably the 10.5" square one).. though from
> > browsing online I see that Le Creuset pans might be an option as well.
> >
> > So what advantages does the enamel coating give me? How about its
cooking
> > performance.. probably about the same?
> >
> > I figure that with the coating it'd be easier to clean. I remember
> > grilling salmon on the cast iron once and it seemed no matter how much
> > I cleaned it afterwards (hard to get to the bottom of the ridges), it
> > imparted off flavors during its next few uses.
> >
> > any suggestions?
> > -at
>
> Outdoor grilling season NEVER ends.
>
> Just take a look at the facial expression of your neighbors who are
walking
> the dog in the snow, when they smell a nice juicy steak on the grill.
>
>

I think those "grill" pans - the ones with ridges - are a waste of money.
What exactly do they do that a regular pan doesn't, other than giving you
dark lines on the food? It certainly has no relation to real grilling.


--
Peter Aitken

Remove the crap from my email address before using.

"Kswck" > wrote in message
. net...
>
> > wrote in message
...
> > Outdoor grilling season is about over.. I have one of those dual burner
> > reversible cast iron grill/griddle but it's too big for most occasions
> > and tough to clean.
> >
> > So I'm looking for something more conveniant. As a cast iron fan I was
> > going to go for a Lodge (probably the 10.5" square one).. though from
> > browsing online I see that Le Creuset pans might be an option as well.
> >
> > So what advantages does the enamel coating give me? How about its
cooking
> > performance.. probably about the same?
> >
> > I figure that with the coating it'd be easier to clean. I remember
> > grilling salmon on the cast iron once and it seemed no matter how much
> > I cleaned it afterwards (hard to get to the bottom of the ridges), it
> > imparted off flavors during its next few uses.
> >
> > any suggestions?
> > -at
>
> Outdoor grilling season NEVER ends.
>
> Just take a look at the facial expression of your neighbors who are
walking
> the dog in the snow, when they smell a nice juicy steak on the grill.
>
>

I think those "grill" pans - the ones with ridges - are a waste of money.
What exactly do they do that a regular pan doesn't, other than giving you
dark lines on the food? It certainly has no relation to real grilling.


--
Peter Aitken

Remove the crap from my email address before using.

"Kswck" > wrote in message
. net...
>
> > wrote in message
...
> > Outdoor grilling season is about over.. I have one of those dual burner
> > reversible cast iron grill/griddle but it's too big for most occasions
> > and tough to clean.
> >
> > So I'm looking for something more conveniant. As a cast iron fan I was
> > going to go for a Lodge (probably the 10.5" square one).. though from
> > browsing online I see that Le Creuset pans might be an option as well.
> >
> > So what advantages does the enamel coating give me? How about its
cooking
> > performance.. probably about the same?
> >
> > I figure that with the coating it'd be easier to clean. I remember
> > grilling salmon on the cast iron once and it seemed no matter how much
> > I cleaned it afterwards (hard to get to the bottom of the ridges), it
> > imparted off flavors during its next few uses.
> >
> > any suggestions?
> > -at
>
> Outdoor grilling season NEVER ends.
>
> Just take a look at the facial expression of your neighbors who are
walking
> the dog in the snow, when they smell a nice juicy steak on the grill.
>
>

I think those "grill" pans - the ones with ridges - are a waste of money.
What exactly do they do that a regular pan doesn't, other than giving you
dark lines on the food? It certainly has no relation to real grilling.


--
Peter Aitken

Remove the crap from my email address before using.

Kswck wrote:

> > wrote in message ...
>
>>Outdoor grilling season is about over.. I have one of those dual burner
>>reversible cast iron grill/griddle but it's too big for most occasions
>>and tough to clean.
>>
>>So I'm looking for something more conveniant. As a cast iron fan I was
>>going to go for a Lodge (probably the 10.5" square one).. though from
>>browsing online I see that Le Creuset pans might be an option as well.
>>
>>So what advantages does the enamel coating give me? How about its cooking
>>performance.. probably about the same?
>>
>>I figure that with the coating it'd be easier to clean. I remember
>>grilling salmon on the cast iron once and it seemed no matter how much
>>I cleaned it afterwards (hard to get to the bottom of the ridges), it
>>imparted off flavors during its next few uses.
>>
>>any suggestions?
>>-at
>
>
> Outdoor grilling season NEVER ends.
>
> Just take a look at the facial expression of your neighbors who are walking
> the dog in the snow, when they smell a nice juicy steak on the grill.
>
>
What's snow? Winter here in SW Louisiana is when the mosquitoes quit
biting, which is never.

George

Kswck wrote:

> > wrote in message ...
>
>>Outdoor grilling season is about over.. I have one of those dual burner
>>reversible cast iron grill/griddle but it's too big for most occasions
>>and tough to clean.
>>
>>So I'm looking for something more conveniant. As a cast iron fan I was
>>going to go for a Lodge (probably the 10.5" square one).. though from
>>browsing online I see that Le Creuset pans might be an option as well.
>>
>>So what advantages does the enamel coating give me? How about its cooking
>>performance.. probably about the same?
>>
>>I figure that with the coating it'd be easier to clean. I remember
>>grilling salmon on the cast iron once and it seemed no matter how much
>>I cleaned it afterwards (hard to get to the bottom of the ridges), it
>>imparted off flavors during its next few uses.
>>
>>any suggestions?
>>-at
>
>
> Outdoor grilling season NEVER ends.
>
> Just take a look at the facial expression of your neighbors who are walking
> the dog in the snow, when they smell a nice juicy steak on the grill.
>
>
What's snow? Winter here in SW Louisiana is when the mosquitoes quit
biting, which is never.

George

On 10/21/2004 04:13 PM, Peter Aitken said:
> "Kswck" > wrote in message
> . net...
>
> wrote in message
>
> ...
>
>>>Outdoor grilling season is about over.. I have one of those dual burner
>>>reversible cast iron grill/griddle but it's too big for most occasions
>>>and tough to clean.
>>>
>>>So I'm looking for something more conveniant. As a cast iron fan I was
>>>going to go for a Lodge (probably the 10.5" square one).. though from
>>>browsing online I see that Le Creuset pans might be an option as well.
>>>
>>>So what advantages does the enamel coating give me? How about its
>
> cooking
>
>>>performance.. probably about the same?
>>>
>>>I figure that with the coating it'd be easier to clean. I remember
>>>grilling salmon on the cast iron once and it seemed no matter how much
>>>I cleaned it afterwards (hard to get to the bottom of the ridges), it
>>>imparted off flavors during its next few uses.
>>>
>>>any suggestions?
>>>-at
>>
>>Outdoor grilling season NEVER ends.
>>
>>Just take a look at the facial expression of your neighbors who are
>
> walking
>
>>the dog in the snow, when they smell a nice juicy steak on the grill.
>>
>>
>
>
> I think those "grill" pans - the ones with ridges - are a waste of money.
> What exactly do they do that a regular pan doesn't, other than giving you
> dark lines on the food? It certainly has no relation to real grilling.
>

I've been thinking of getting a cast iron grill pan myself, but
haven't yet. I assumed that the ridges were so that any grease
or juices drain away so that the item being cooked is in better
contact with the hot metal, and you'd get a different result than
with a flat cast iron pan. But that's just an assumption.


--
Joe
http://www.joekaz.net/
http://www.cafepress.com/joekaz

On 10/21/2004 04:13 PM, Peter Aitken said:
> "Kswck" > wrote in message
> . net...
>
> wrote in message
>
> ...
>
>>>Outdoor grilling season is about over.. I have one of those dual burner
>>>reversible cast iron grill/griddle but it's too big for most occasions
>>>and tough to clean.
>>>
>>>So I'm looking for something more conveniant. As a cast iron fan I was
>>>going to go for a Lodge (probably the 10.5" square one).. though from
>>>browsing online I see that Le Creuset pans might be an option as well.
>>>
>>>So what advantages does the enamel coating give me? How about its
>
> cooking
>
>>>performance.. probably about the same?
>>>
>>>I figure that with the coating it'd be easier to clean. I remember
>>>grilling salmon on the cast iron once and it seemed no matter how much
>>>I cleaned it afterwards (hard to get to the bottom of the ridges), it
>>>imparted off flavors during its next few uses.
>>>
>>>any suggestions?
>>>-at
>>
>>Outdoor grilling season NEVER ends.
>>
>>Just take a look at the facial expression of your neighbors who are
>
> walking
>
>>the dog in the snow, when they smell a nice juicy steak on the grill.
>>
>>
>
>
> I think those "grill" pans - the ones with ridges - are a waste of money.
> What exactly do they do that a regular pan doesn't, other than giving you
> dark lines on the food? It certainly has no relation to real grilling.
>

I've been thinking of getting a cast iron grill pan myself, but
haven't yet. I assumed that the ridges were so that any grease
or juices drain away so that the item being cooked is in better
contact with the hot metal, and you'd get a different result than
with a flat cast iron pan. But that's just an assumption.


--
Joe
http://www.joekaz.net/
http://www.cafepress.com/joekaz

> wrote in message ...
> Outdoor grilling season is about over.. I have one of those dual burner
> reversible cast iron grill/griddle but it's too big for most occasions
> and tough to clean.
>
> So I'm looking for something more conveniant. As a cast iron fan I was
> going to go for a Lodge (probably the 10.5" square one).. though from
> browsing online I see that Le Creuset pans might be an option as well.
>
> So what advantages does the enamel coating give me? How about its cooking
> performance.. probably about the same?
>
> I figure that with the coating it'd be easier to clean. I remember
> grilling salmon on the cast iron once and it seemed no matter how much
> I cleaned it afterwards (hard to get to the bottom of the ridges), it
> imparted off flavors during its next few uses.
>
> any suggestions?
> -at

I do far more grilling in the cold Indiana winter than I do in summer. In
answer to your question, the Le Creuset grill pans are only enameled on the
outside and that would make the outside easier to maintain. The inside
should work just like a Lodge unit.

Fred
Foodie Forums
http://www.foodieforums.com

> wrote in message ...
> Outdoor grilling season is about over.. I have one of those dual burner
> reversible cast iron grill/griddle but it's too big for most occasions
> and tough to clean.
>
> So I'm looking for something more conveniant. As a cast iron fan I was
> going to go for a Lodge (probably the 10.5" square one).. though from
> browsing online I see that Le Creuset pans might be an option as well.
>
> So what advantages does the enamel coating give me? How about its cooking
> performance.. probably about the same?
>
> I figure that with the coating it'd be easier to clean. I remember
> grilling salmon on the cast iron once and it seemed no matter how much
> I cleaned it afterwards (hard to get to the bottom of the ridges), it
> imparted off flavors during its next few uses.
>
> any suggestions?
> -at

I do far more grilling in the cold Indiana winter than I do in summer. In
answer to your question, the Le Creuset grill pans are only enameled on the
outside and that would make the outside easier to maintain. The inside
should work just like a Lodge unit.

Fred
Foodie Forums
http://www.foodieforums.com

Fred wrote:

> > wrote in message ...
>
>>Outdoor grilling season is about over.. I have one of those dual burner
>>reversible cast iron grill/griddle but it's too big for most occasions
>>and tough to clean.
>>
>>So I'm looking for something more conveniant. As a cast iron fan I was
>>going to go for a Lodge (probably the 10.5" square one).. though from
>>browsing online I see that Le Creuset pans might be an option as well.
>>
>>So what advantages does the enamel coating give me? How about its cooking
>>performance.. probably about the same?
>>
>>I figure that with the coating it'd be easier to clean. I remember
>>grilling salmon on the cast iron once and it seemed no matter how much
>>I cleaned it afterwards (hard to get to the bottom of the ridges), it
>>imparted off flavors during its next few uses.
>>
>> any suggestions?
>>-at
>
>
> I do far more grilling in the cold Indiana winter than I do in summer. In
> answer to your question, the Le Creuset grill pans are only enameled on the
> outside and that would make the outside easier to maintain. The inside
> should work just like a Lodge unit.
>
> Fred
> Foodie Forums
> http://www.foodieforums.com
>
>
>

A properly seasoned cast iron pan is fabulous to cook in. I have
Griswolds but I hear that Lodge is good. I've never had a Lodge though
so I can't personally say.

I tried one of those "grill pans" and for my money, you can keep 'em.
They really don't cook well. All they really do is add fake grill
marks but to really cook a steak (assuming that's what you're doing)
you need heat on the total surface. You're not going to get that with
a grill pan, while you will on a grill.

A c.i. pan which has been placed over high heat until hot though and
you'd better have a good vent fan. The outcome however, while
different, is just as good as on an extrememly hot grill. (at least as
far as I'm concerned).

That said, I still grill through out the winter but if it's blowing
cold and snowing I crank the c.i. up on in the kitchen.


--
Steve

Experience is a wonderful thing. It enables you to recognize a mistake
when you make it again.

Fred wrote:

> > wrote in message ...
>
>>Outdoor grilling season is about over.. I have one of those dual burner
>>reversible cast iron grill/griddle but it's too big for most occasions
>>and tough to clean.
>>
>>So I'm looking for something more conveniant. As a cast iron fan I was
>>going to go for a Lodge (probably the 10.5" square one).. though from
>>browsing online I see that Le Creuset pans might be an option as well.
>>
>>So what advantages does the enamel coating give me? How about its cooking
>>performance.. probably about the same?
>>
>>I figure that with the coating it'd be easier to clean. I remember
>>grilling salmon on the cast iron once and it seemed no matter how much
>>I cleaned it afterwards (hard to get to the bottom of the ridges), it
>>imparted off flavors during its next few uses.
>>
>> any suggestions?
>>-at
>
>
> I do far more grilling in the cold Indiana winter than I do in summer. In
> answer to your question, the Le Creuset grill pans are only enameled on the
> outside and that would make the outside easier to maintain. The inside
> should work just like a Lodge unit.
>
> Fred
> Foodie Forums
> http://www.foodieforums.com
>
>
>

A properly seasoned cast iron pan is fabulous to cook in. I have
Griswolds but I hear that Lodge is good. I've never had a Lodge though
so I can't personally say.

I tried one of those "grill pans" and for my money, you can keep 'em.
They really don't cook well. All they really do is add fake grill
marks but to really cook a steak (assuming that's what you're doing)
you need heat on the total surface. You're not going to get that with
a grill pan, while you will on a grill.

A c.i. pan which has been placed over high heat until hot though and
you'd better have a good vent fan. The outcome however, while
different, is just as good as on an extrememly hot grill. (at least as
far as I'm concerned).

That said, I still grill through out the winter but if it's blowing
cold and snowing I crank the c.i. up on in the kitchen.


--
Steve

Experience is a wonderful thing. It enables you to recognize a mistake
when you make it again.

"George Shirley" > wrote in message
news
> Kswck wrote:
>
> > > wrote in message
...
> >
> >>Outdoor grilling season is about over.. I have one of those dual burner
> >>reversible cast iron grill/griddle but it's too big for most occasions
> >>and tough to clean.
> >>
> >>So I'm looking for something more conveniant. As a cast iron fan I was
> >>going to go for a Lodge (probably the 10.5" square one).. though from
> >>browsing online I see that Le Creuset pans might be an option as well.
> >>
> >>So what advantages does the enamel coating give me? How about its
cooking
> >>performance.. probably about the same?
> >>
> >>I figure that with the coating it'd be easier to clean. I remember
> >>grilling salmon on the cast iron once and it seemed no matter how much
> >>I cleaned it afterwards (hard to get to the bottom of the ridges), it
> >>imparted off flavors during its next few uses.
> >>
> >>any suggestions?
> >>-at
> >
> >
> > Outdoor grilling season NEVER ends.
> >
> > Just take a look at the facial expression of your neighbors who are
walking
> > the dog in the snow, when they smell a nice juicy steak on the grill.
> >
> >
> What's snow? Winter here in SW Louisiana is when the mosquitoes quit
> biting, which is never.
>
> George

Winter is the three days ya don't have to run the air conditioner.
Jack (just south of Houston)

"George Shirley" > wrote in message
news
> Kswck wrote:
>
> > > wrote in message
...
> >
> >>Outdoor grilling season is about over.. I have one of those dual burner
> >>reversible cast iron grill/griddle but it's too big for most occasions
> >>and tough to clean.
> >>
> >>So I'm looking for something more conveniant. As a cast iron fan I was
> >>going to go for a Lodge (probably the 10.5" square one).. though from
> >>browsing online I see that Le Creuset pans might be an option as well.
> >>
> >>So what advantages does the enamel coating give me? How about its
cooking
> >>performance.. probably about the same?
> >>
> >>I figure that with the coating it'd be easier to clean. I remember
> >>grilling salmon on the cast iron once and it seemed no matter how much
> >>I cleaned it afterwards (hard to get to the bottom of the ridges), it
> >>imparted off flavors during its next few uses.
> >>
> >>any suggestions?
> >>-at
> >
> >
> > Outdoor grilling season NEVER ends.
> >
> > Just take a look at the facial expression of your neighbors who are
walking
> > the dog in the snow, when they smell a nice juicy steak on the grill.
> >
> >
> What's snow? Winter here in SW Louisiana is when the mosquitoes quit
> biting, which is never.
>
> George

Winter is the three days ya don't have to run the air conditioner.
Jack (just south of Houston)

I have the Le Creuset long griddle and it's great - it's smooth one side and
ridged on the other. I use the ridged side to let fait drain of the cooking
meat. I also have a small square le Creuset griddle with ridges - that one
isn't reversible.

By the way for those of us in Australia, the outdoor cooking season is just
beginning. Enjoy your winter - we've just come out of ours.

> wrote in message ...
> Outdoor grilling season is about over.. I have one of those dual burner
> reversible cast iron grill/griddle but it's too big for most occasions
> and tough to clean.
>
> So I'm looking for something more conveniant. As a cast iron fan I was
> going to go for a Lodge (probably the 10.5" square one).. though from
> browsing online I see that Le Creuset pans might be an option as well.
>
> So what advantages does the enamel coating give me? How about its cooking
> performance.. probably about the same?
>
> I figure that with the coating it'd be easier to clean. I remember
> grilling salmon on the cast iron once and it seemed no matter how much
> I cleaned it afterwards (hard to get to the bottom of the ridges), it
> imparted off flavors during its next few uses.
>
> any suggestions?
> -at

I have the Le Creuset long griddle and it's great - it's smooth one side and
ridged on the other. I use the ridged side to let fait drain of the cooking
meat. I also have a small square le Creuset griddle with ridges - that one
isn't reversible.

By the way for those of us in Australia, the outdoor cooking season is just
beginning. Enjoy your winter - we've just come out of ours.

> wrote in message ...
> Outdoor grilling season is about over.. I have one of those dual burner
> reversible cast iron grill/griddle but it's too big for most occasions
> and tough to clean.
>
> So I'm looking for something more conveniant. As a cast iron fan I was
> going to go for a Lodge (probably the 10.5" square one).. though from
> browsing online I see that Le Creuset pans might be an option as well.
>
> So what advantages does the enamel coating give me? How about its cooking
> performance.. probably about the same?
>
> I figure that with the coating it'd be easier to clean. I remember
> grilling salmon on the cast iron once and it seemed no matter how much
> I cleaned it afterwards (hard to get to the bottom of the ridges), it
> imparted off flavors during its next few uses.
>
> any suggestions?
> -at

Jack Sloan wrote:

> "George Shirley" > wrote in message
> news >
>>Kswck wrote:
>>
>>
> wrote in message
>
> ...
>
>>>>Outdoor grilling season is about over.. I have one of those dual burner
>>>>reversible cast iron grill/griddle but it's too big for most occasions
>>>>and tough to clean.
>>>>
>>>>So I'm looking for something more conveniant. As a cast iron fan I was
>>>>going to go for a Lodge (probably the 10.5" square one).. though from
>>>>browsing online I see that Le Creuset pans might be an option as well.
>>>>
>>>>So what advantages does the enamel coating give me? How about its
>
> cooking
>
>>>>performance.. probably about the same?
>>>>
>>>>I figure that with the coating it'd be easier to clean. I remember
>>>>grilling salmon on the cast iron once and it seemed no matter how much
>>>>I cleaned it afterwards (hard to get to the bottom of the ridges), it
>>>>imparted off flavors during its next few uses.
>>>>
>>>>any suggestions?
>>>>-at
>>>
>>>
>>>Outdoor grilling season NEVER ends.
>>>
>>>Just take a look at the facial expression of your neighbors who are
>
> walking
>
>>>the dog in the snow, when they smell a nice juicy steak on the grill.
>>>
>>>
>>
>>What's snow? Winter here in SW Louisiana is when the mosquitoes quit
>>biting, which is never.
>>
>>George
>
>
> Winter is the three days ya don't have to run the air conditioner.
> Jack (just south of Houston)
>
>
You're right Jack, in both places, I moved here 16 years ago from
Houston. <VBG>

George

Jack Sloan wrote:

> "George Shirley" > wrote in message
> news >
>>Kswck wrote:
>>
>>
> wrote in message
>
> ...
>
>>>>Outdoor grilling season is about over.. I have one of those dual burner
>>>>reversible cast iron grill/griddle but it's too big for most occasions
>>>>and tough to clean.
>>>>
>>>>So I'm looking for something more conveniant. As a cast iron fan I was
>>>>going to go for a Lodge (probably the 10.5" square one).. though from
>>>>browsing online I see that Le Creuset pans might be an option as well.
>>>>
>>>>So what advantages does the enamel coating give me? How about its
>
> cooking
>
>>>>performance.. probably about the same?
>>>>
>>>>I figure that with the coating it'd be easier to clean. I remember
>>>>grilling salmon on the cast iron once and it seemed no matter how much
>>>>I cleaned it afterwards (hard to get to the bottom of the ridges), it
>>>>imparted off flavors during its next few uses.
>>>>
>>>>any suggestions?
>>>>-at
>>>
>>>
>>>Outdoor grilling season NEVER ends.
>>>
>>>Just take a look at the facial expression of your neighbors who are
>
> walking
>
>>>the dog in the snow, when they smell a nice juicy steak on the grill.
>>>
>>>
>>
>>What's snow? Winter here in SW Louisiana is when the mosquitoes quit
>>biting, which is never.
>>
>>George
>
>
> Winter is the three days ya don't have to run the air conditioner.
> Jack (just south of Houston)
>
>
You're right Jack, in both places, I moved here 16 years ago from
Houston. <VBG>

George

"Fred" > wrote in message >...
>
> I do far more grilling in the cold Indiana winter than I do in summer. In
> answer to your question, the Le Creuset grill pans are only enameled on the
> outside and that would make the outside easier to maintain. The inside
> should work just like a Lodge unit.
>
> Fred
> Foodie Forums
> http://www.foodieforums.com

The Le Creuset grill pans are actually enameled on both sides, the
inside is in dark gray color that might fool you into thinking it
isn't, though. So it's perhaps more convenient than cast iron in the
sense that no seasoning is required.

"Fred" > wrote in message >...
>
> I do far more grilling in the cold Indiana winter than I do in summer. In
> answer to your question, the Le Creuset grill pans are only enameled on the
> outside and that would make the outside easier to maintain. The inside
> should work just like a Lodge unit.
>
> Fred
> Foodie Forums
> http://www.foodieforums.com

The Le Creuset grill pans are actually enameled on both sides, the
inside is in dark gray color that might fool you into thinking it
isn't, though. So it's perhaps more convenient than cast iron in the
sense that no seasoning is required.