Is there a reason why all grill pans are cast iron? I been to many stores and that is all they got. Along with a non-stick black coating that differs from ordinary fry pans.
Would a grill pan with a cover cook faster than one without? Or is it just there to prevent splatter?
Why don't you just get a small hibachi and set it up outside an open window or in your fireplace?
- Not very portable when moving/traveling
- Rain and snow
- Hard to find
- No fireplace, balcony, yard, etc.