I know they're only a weak substitute for the real thing, but I'm in the market for a stovetop grill that fits over two burners. I don't want a reversible one because I already have a perfectly suitable double-burner griddle.
I've narrowed my choice down to two very different pans and would love some advice:
One is the 20 x 13 All-Clad LTD nonstick grill that sells for $99. It has received glowing reviews on Amazon and cooking.com. http://www.cooking.com/products/shprodde.asp?SKU=127714
The other is the 21 x 11 Calphalon One infused anodized (not nonstick) that sells for $160 but with a 10% discount coupon at cooking.com. http://www.cooking.com/products/shprodde.asp?SKU=208158
Both weigh about the same -- and much less than cast iron, which is just too heavy for me. Both have prominent handles (the CI handles are nicely angled away from the pan) that I need to be able to rotate the pan between two different-sized burners. The All-Clad is easier to clean, but the CI allows for metal utensils. I have pieces of both types of cookware and am familiar with their use.
My tendency is to go with the lower-priced and easier to clean All-Clad nonstick, but I'm wondering whether the CI would actually brown the food better and maybe last longer. If so, I'd be willing to fork up the difference.
I should add that unfortunately I have one of those gas cooktops with a downdraft, not a hood, if that matters here.
I'd love to hear from anyone who has either grill or from anyone who has an opinion one way or the other.
I've narrowed my choice down to two very different pans and would love some advice:
One is the 20 x 13 All-Clad LTD nonstick grill that sells for $99. It has received glowing reviews on Amazon and cooking.com. http://www.cooking.com/products/shprodde.asp?SKU=127714
The other is the 21 x 11 Calphalon One infused anodized (not nonstick) that sells for $160 but with a 10% discount coupon at cooking.com. http://www.cooking.com/products/shprodde.asp?SKU=208158
Both weigh about the same -- and much less than cast iron, which is just too heavy for me. Both have prominent handles (the CI handles are nicely angled away from the pan) that I need to be able to rotate the pan between two different-sized burners. The All-Clad is easier to clean, but the CI allows for metal utensils. I have pieces of both types of cookware and am familiar with their use.
My tendency is to go with the lower-priced and easier to clean All-Clad nonstick, but I'm wondering whether the CI would actually brown the food better and maybe last longer. If so, I'd be willing to fork up the difference.
I should add that unfortunately I have one of those gas cooktops with a downdraft, not a hood, if that matters here.
I'd love to hear from anyone who has either grill or from anyone who has an opinion one way or the other.
