The regular Lodge is half the price of the Lodge Chef Collection and the only real difference is higher walls on the regular, which I personally prefer because the things I tend to grill -- fatty steaks, pork chops, chicken thighs -- all splatter quite a bit and the higher walls help immensely with that when it's time to clean up the stove. If you just want a grill pan for paninis, grilled veggies and the like the lower walls on the Chef Collection are better, but imo not twice the price better.
IMO Lodge are consistently the best value, and I got my grill pan at goodwill for about $10. I think they're only about $20, brand new. If you're very wealthy, and obsessive about the smallest details, I suppose the other brands might be considered.
I have a Staub, cast iron grill pan. It was a special off from one of my favorite vendors, on sale, discontinued color. Enamel on outside, I season it every time I use it. Very heavy. I use it on a glass top electric range. It makes me very happy. I'm very picky with the care of my cast iron. I learned from mother, aunts, paternal great grand mother. Their cast iron was satin smooth and practically non stick. Long before non stick was a thing. These ladies would be from 103 to 106 mom to 176 grandma. That amazes me. I am better at indoor grilling than outdoor grilling. Might have something to do with being 73.
What's the advantage of enamel on the outside, and bare cast iron on the inside? I would think people would want enamel inside the pan. Only one of my cast iron pans is enameled, but it's on the inside and outside (a casserole style).
Though more pricey, the round makes more sense to me when you have round burners. I would think you would get consistent heat over the entire surface one fully heated up.
@@sandrakeen4000 Hi! We updated the design since this segment was filmed and the new version is larger, which is why there is a price difference. We made the handles beefier and more ergonomic also.
Both look great! However, the Burrows Furnace is at $180, not $110 and the Lodge Grill pan can be had for the price b/w $40 and $50. I looked this up right after the video was posted.
Hi! We updated the design since this segment was filmed and the new version is larger, which is why there is a price difference. We made the handles beefier and more ergonomic also.
So, what is the best indoor electric grill? I go through outdoor grills like crazy because Florida is just hard on anything that is outdoors. I'm tired of spending money on expensive outdoor grills for my family of four with all boys who love to eat! I don't have a huge kitchen either, so space is an issue. I don't live in an apartment, so the smokeless options aren’t entirely necessary either. I'd love to see what you all find out for us!
Agreed, my vent fan blows back into the kitchen instead of out the roof. Totally useless. If you own your house, I think that upgrade is a must. Otherwise, I'm considering ways to rig a ventilation fan with a flex hose, and put the other end of the hose out the window. I'm tired of my house smelling like smoke for two days, after searing something.
My Filipino neighbors ran an air purifier during and after cooking, especially when they deep-fried, to remove odors that inevitably circulated through their apartment. Opening the windows didn't always work or was even possible in winter.
Actually, I went with the Lodge baking pan…but I had a specific use in mind. Smash burgers. So, no, I didn’t want the (apparently) coveted lines in the bread or the meat. I was also happy with the larger size of the baking pan so I could have room to smash the patties (with my flat Lodge patty smasher) and also toast the buns. This flat-bottomed pan works very well for my purpose on our glass stovetop. Yes, it might be better to do on a grill but I’m not sure ours could take the pressure I have to use to get those smashed patties.😊
In 1978 the Good Wife and I bought a cast iron set - Frypan and large and smaller pots for AUD 10.00. We knew it was a good buy whilst never using cast iron before. We still use them and keep them seasoned.
Easy - use a smooth frying pan or as in my case a cast iron crepe pan. I too like most things without the marks and despise the advice to only flip once which comes from restaurants' needs.
Great information, but you left out info that could be of great use: 1) Working inside, how to keep spatter to a minimum. 2) Cleaning up, as I imagine there will be some burnt on bits, and these are definitely not non-stick.
I think it depends on what you want to achieve. Searing in a flat pan gives more crust, but searing in the grill pan seems to be more fool proof, since the water can get away in between the ribs so your meat isn't boiling in its own juice instead of frying
Indoors? And hope to god the fire alarm doesn’t go off! Try to do a steak without the alarm going off…if it doesn’t, the alarm are probably not working.
How many square pans do you own? Why not? Will your round covers fit on your dumb square pan, if you need to cover? Apparently the pan needs to resemble your outside grill to work.
Hi! We updated the design since this segment was filmed and the new version is larger, which is why there is a price difference. We made the handles beefier and more ergonomic also.
It would have been nice to see actual comparisons and testing instead of general cursory remarks on weight, handle design, and predisposed conclusions on side walls, ridges, and grill marks.
@@morrismonet3554 That is a weak attempt at dismissal. Who said they had to limit themselves to 4 minutes? They have plenty of other great videos that go way beyond 4 minutes. If they only had 4 minutes to make the video, then perhaps it would have been better for them to wait on this one when they have more time, and instead make a video on a topic in which you only need 4 minutes to discuss. That would have been much better, as this particular video about grill pans was utterly useless for those interested in grill pans and their comparisons.
I don't get it. Why do people like grill marks? If the whole side of bread or a burger was all grill marks you would probably say it was burned. That's not browning, that's burning, and you can absolutely taste it.
ATK was better when Chris was here Now they just peddle crap to housewives There’s no way stupid crap like indoor grill pans would be recommended if Chris were still here
@__Paul__ I don't need stupid ridges to leave grill marks on my fried protein. I only fry with SS Demeyere pans, either 5 or 7 ply. They employ their patented Silvinox on their pans, a unique electro-chemical surface treatment system which prevents any metal leaching into the food, something no other metal pan can do. Much less that nasty a$$ iron leaching or rusting. Yuck!
@@SmokeyTreats Not if you season it, and use it regularly. I have cast iron, and a carbon steel pan, none of them are rusty, and all are seasoned and are nonstick.
@John h Palmer Yeah I know, I grew up with it. We had so many the ones we didn't use often would rust. I grew to dislike the odor & leaching. So glad I switched, but of course to each their own...
@@SmokeyTreats I am a huge fan of Demeyere pans as well, more specifically the Industry 5 series. However, not all cast iron cookware is the same. Many are porcelain coated, and will not leach metal into food like untreated cast iron, such as pans from Lodge.
The regular Lodge is half the price of the Lodge Chef Collection and the only real difference is higher walls on the regular, which I personally prefer because the things I tend to grill -- fatty steaks, pork chops, chicken thighs -- all splatter quite a bit and the higher walls help immensely with that when it's time to clean up the stove. If you just want a grill pan for paninis, grilled veggies and the like the lower walls on the Chef Collection are better, but imo not twice the price better.
😂😂 0😂❤:15 😂❤
😮😅❤❤😊
IMO Lodge are consistently the best value, and I got my grill pan at goodwill for about $10. I think they're only about $20, brand new. If you're very wealthy, and obsessive about the smallest details, I suppose the other brands might be considered.
I have a 12 inch Lodge Grill Pan and love it.
I bought a red enameled cast iron Le Creuset grill pan for $12 at my local thrift so I’m just gonna pretend that’s the best one because I have it
with 12$ you can't even buy a le cruset spatula
I have a Staub, cast iron grill pan. It was a special off from one of my favorite vendors, on sale, discontinued color. Enamel on outside, I season it every time I use it. Very heavy. I use it on a glass top electric range. It makes me very happy. I'm very picky with the care of my cast iron. I learned from mother, aunts, paternal great grand mother. Their cast iron was satin smooth and practically non stick. Long before non stick was a thing. These ladies would be from 103 to 106 mom to 176 grandma. That amazes me. I am better at indoor grilling than outdoor grilling. Might have something to do with being 73.
What's the advantage of enamel on the outside, and bare cast iron on the inside? I would think people would want enamel inside the pan. Only one of my cast iron pans is enameled, but it's on the inside and outside (a casserole style).
I had a lodge grill pan and had to give it to my daughter because it got to the point it was too heavy for me to handle!
Though more pricey, the round makes more sense to me when you have round burners. I would think you would get consistent heat over the entire surface one fully heated up.
I’ve looked online and now it’s $180 and not $110. I guess they’re taking advantage of their recommendation.
The more pricey one has small handles. Odd that they chose that as the winner.
@@sandrakeen4000 that's a fairly consistent result. Even Amazon does this
@@adedow1333 Remember, this was shot and aired on PBS I think 2 seasons ago so the price is not current now.
@@sandrakeen4000 Hi! We updated the design since this segment was filmed and the new version is larger, which is why there is a price difference. We made the handles beefier and more ergonomic also.
For cleaning, I've found Scrubbies, which are available near me at 3 for $8. Excellent cleaning and they'll last at least a year.
A year , gross to many germs if not properly cleaned
What about the camp kitchen? Do you test that equipment too?
Both look great! However, the Burrows Furnace is at $180, not $110 and the Lodge Grill pan can be had for the price b/w $40 and $50. I looked this up right after the video was posted.
You can also get a 10.5-inch Lodge for about 20 bucks.
@@morrismonet3554 Thanks!
Wow $180 for something that looks like a lid?
@@ejohnson3131 "piece of cookware art".
Hi! We updated the design since this segment was filmed and the new version is larger, which is why there is a price difference. We made the handles beefier and more ergonomic also.
So, what is the best indoor electric grill? I go through outdoor grills like crazy because Florida is just hard on anything that is outdoors. I'm tired of spending money on expensive outdoor grills for my family of four with all boys who love to eat! I don't have a huge kitchen either, so space is an issue. I don't live in an apartment, so the smokeless options aren’t entirely necessary either. I'd love to see what you all find out for us!
My Lodge works great, and the price is very reasonable.
Are any of the grill pans work well with an electric stove?
I'm guessing they all work pretty well. I use cast iron on my electric stove all the time, and it's fine.
Lodge rules! PS: Sadness = Having a great grill pan (Staub) but no stove hood -- and a super sensitve smoke alarm right outside the front door 😑.
The smoke doesn't care what brand grill pan you have, nor whether or not you have a lid. Lodge grill pans can set off smoke detectors just as easy.
Agreed, my vent fan blows back into the kitchen instead of out the roof. Totally useless. If you own your house, I think that upgrade is a must. Otherwise, I'm considering ways to rig a ventilation fan with a flex hose, and put the other end of the hose out the window. I'm tired of my house smelling like smoke for two days, after searing something.
My Filipino neighbors ran an air purifier during and after cooking, especially when they deep-fried, to remove odors that inevitably circulated through their apartment. Opening the windows didn't always work or was even possible in winter.
Actually, I went with the Lodge baking pan…but I had a specific use in mind. Smash burgers. So, no, I didn’t want the (apparently) coveted lines in the bread or the meat. I was also happy with the larger size of the baking pan so I could have room to smash the patties (with my flat Lodge patty smasher) and also toast the buns. This flat-bottomed pan works very well for my purpose on our glass stovetop. Yes, it might be better to do on a grill but I’m not sure ours could take the pressure I have to use to get those smashed patties.😊
I bought the cheapest possible cast iron pan and I am actually quite happy with it ^^
For the price, that Burrow Furnace Grill pan looks more like a missing lid to an actual pan.
Hi - It actually does fit onto one of our other pans for use as a lid, but makes a great grill in its own right!
I like the light grill marks better
Yeah, the lighter piece of bread looked much better, to me. 😎
Beautiful sharing 😂😂
In 1978 the Good Wife and I bought a cast iron set - Frypan and large and smaller pots for AUD 10.00. We knew it was a good buy whilst never using cast iron before. We still use them and keep them seasoned.
I don't want grill marks. I want an even sear for better flavor especially for steaks and burgers.
Me, too! Much better!
Easy - use a smooth frying pan or as in my case a cast iron crepe pan. I too like most things without the marks and despise the advice to only flip once which comes from restaurants' needs.
I have 12'" square cast iron grill pan wya 10" square cast iron press, had over 30years, best thing ever bought, and was finger hut deal back themt😂🤣
Ihave two one lorger the the other love them both
Great information, but you left out info that could be of great use:
1) Working inside, how to keep spatter to a minimum.
2) Cleaning up, as I imagine there will be some burnt on bits, and these are definitely not non-stick.
Season them as best as you can and it'll be nonstick.
Do grill marks make food better than food cooked in a flat pan?
I think it depends on what you want to achieve. Searing in a flat pan gives more crust, but searing in the grill pan seems to be more fool proof, since the water can get away in between the ribs so your meat isn't boiling in its own juice instead of frying
Ooo I want 😮
they still do smoke a bit too much for my tiny apartment kitchen
So the winner has the smallest/worst handles out of all of them?
It's a shame that the excellent ceramic grill pans such as the ones' from Emil Henry were not compared.
Chef pan. Lodge.
How big the ridges are, are just nitpicking.
$180 now
Indoors? And hope to god the fire alarm doesn’t go off! Try to do a steak without the alarm going off…if it doesn’t, the alarm are probably not working.
Haven't been able to watch you guys on TV in a long time. You speak on PVS. Open W DBO. Can't find you guys now. I guess I say so long
It's been one day.. the $36 pan is now $47
Joe Biden is now president.
How many square pans do you own? Why not? Will your round covers fit on your dumb square pan, if you need to cover? Apparently the pan needs to resemble your outside grill to work.
It's a grill pan not a saute pan. Put a lid on it and you ruin most foods due to steam. The exception is fish, which can be good steamed or grilled.
The Borough pan is now $180!
Hi! We updated the design since this segment was filmed and the new version is larger, which is why there is a price difference. We made the handles beefier and more ergonomic also.
💎💎💎💎💎💎💎💎
It would have been nice to see actual comparisons and testing instead of general cursory remarks on weight, handle design, and predisposed conclusions on side walls, ridges, and grill marks.
Hi Paul. I think you're right. This video felt rushed.
Can't expect everything in less than 4 minutes.
Yeah all we saw was a piece of toast
Yep🤨 I wanted to see the salmon 😋
I still love this channel !😃
@@morrismonet3554 That is a weak attempt at dismissal. Who said they had to limit themselves to 4 minutes? They have plenty of other great videos that go way beyond 4 minutes.
If they only had 4 minutes to make the video, then perhaps it would have been better for them to wait on this one when they have more time, and instead make a video on a topic in which you only need 4 minutes to discuss. That would have been much better, as this particular video about grill pans was utterly useless for those interested in grill pans and their comparisons.
Holy Smokes maybe keto cooking?
I don't get it. Why do people like grill marks? If the whole side of bread or a burger was all grill marks you would probably say it was burned.
That's not browning, that's burning, and you can absolutely taste it.
Air fryer is the Best for grilled cheese.
Microwave is the only way to go.
Iv end
ATK was better when Chris was here
Now they just peddle crap to housewives
There’s no way stupid crap like indoor grill pans would be recommended if Chris were still here
Lodge. End.
Borough Grill Pan?! Really ATK? I smell a paid sponsorship 🙄
@@sandrah7512 fake news
What a silly review!
OMG the most expensive pan ISN'T THE BEST?!?!?!?!?!? Who hurt you ATK???
It’s still cast iron!!!!! All are the same !!!!!! LOL 😂😂😂😂😂
Cast iron SUX.
What superior grill pan is not made of cast iron?
@__Paul__ I don't need stupid ridges to leave grill marks on my fried protein. I only fry with SS Demeyere pans, either 5 or 7 ply. They employ their patented Silvinox on their pans, a unique electro-chemical surface treatment system which prevents any metal leaching into the food, something no other metal pan can do. Much less that nasty a$$ iron leaching or rusting. Yuck!
@@SmokeyTreats Not if you season it, and use it regularly. I have cast iron, and a carbon steel pan, none of them are rusty, and all are seasoned and are nonstick.
@John h Palmer Yeah I know, I grew up with it. We had so many the ones we didn't use often would rust. I grew to dislike the odor & leaching. So glad I switched, but of course to each their own...
@@SmokeyTreats I am a huge fan of Demeyere pans as well, more specifically the Industry 5 series. However, not all cast iron cookware is the same. Many are porcelain coated, and will not leach metal into food like untreated cast iron, such as pans from Lodge.