I received a Le Creuset grill pan for Christmas this year, but I'm
trying to decide if I should 1) exchange it for the Cuisinart
"Griddler" panini maker (that does much more than panini) or 2) get the
Le Creuset panini press that matches the grill pan I already have (it's
like the bottom of the grill pan, but you put it on top of whatever you
are cooking in the grill pan itself).

The appliance seems very convenient, but I don't like the idea of
having yet another device to store. The grill pan and press looks
nicer sitting on shelf, but I think it would take considerably longer
to cook with and to clean.

Does anyone have any thoughts about the utility of either one?
Thanks!

C

Panini grills look like a big waste of money to me. Why not just use a
griddle or skillet with a weight on top. A plate will work. If you
want grid marks use a ridged skillet. I'm not sure what to think about
panini. The one commercial panino(?) I've had (on trendoid Robson St.
in Vancouver) was a stingy amount of filling between two cracker-like
slabs. Didn't come close to competing with Cuban sandwiches or
Biloxi-style po'boys. Anyway, give the low-tech method a try and see
how it works out.
D.M.

Panini grills look like a big waste of money to me. Why not just use a
griddle or skillet with a weight on top. A plate will work. If you
want grid marks use a ridged skillet. I'm not sure what to think about
panini. The one commercial panino(?) I've had (on trendoid Robson St.
in Vancouver) was a stingy amount of filling between two cracker-like
slabs. Didn't come close to competing with Cuban sandwiches or
Biloxi-style po'boys. Anyway, give the low-tech method a try and see
how it works out.
D.M.

> wrote in message
oups.com...
> Panini grills look like a big waste of money to me. Why not just use a
> griddle or skillet with a weight on top. A plate will work. If you
> want grid marks use a ridged skillet. I'm not sure what to think about
> panini. The one commercial panino(?) I've had (on trendoid Robson St.
> in Vancouver) was a stingy amount of filling between two cracker-like
> slabs. Didn't come close to competing with Cuban sandwiches or
> Biloxi-style po'boys. Anyway, give the low-tech method a try and see
> how it works out.
> D.M.

A foil-wrapped brick makes a great weight, too. And it's just the right size
for the ciabatta.

Felice

> wrote in message
oups.com...
> Panini grills look like a big waste of money to me. Why not just use a
> griddle or skillet with a weight on top. A plate will work. If you
> want grid marks use a ridged skillet. I'm not sure what to think about
> panini. The one commercial panino(?) I've had (on trendoid Robson St.
> in Vancouver) was a stingy amount of filling between two cracker-like
> slabs. Didn't come close to competing with Cuban sandwiches or
> Biloxi-style po'boys. Anyway, give the low-tech method a try and see
> how it works out.
> D.M.

A foil-wrapped brick makes a great weight, too. And it's just the right size
for the ciabatta.

Felice