Our favorite grill pan turned in a stellar performance, it have a tall ridges that kept food positioned above fat; also a very large cooking surface; great cast-iron heat retention; nonstick surface that’s easy to clean and have a long age usage. long age usage i mean it must survived at least for 20 dishwasher cycles. even the price is quite expensive ($150+), but it’s a good investment.
Cast-iron pans has its own advantage : retaining heat, so their temperature dropped only slightly when we added food—unlike thin aluminum nonstick pans. “Aluminum does get hot in a hurry and conveys that to the meat,” Rushing said. “But when you put the meat on there, it soaks up the heat and the temperature drops. The cast iron takes longer to get hot but is more resistant to cooling, so that gives you more of a char than on the aluminum.”
it's now time to test all of kind of grill pan, But would other foods showcase the strengths of nonstick? Glazed salmon, marinated in soy-maple glaze before grilling (and brushed with more during grilling), was harder to disengage from cast iron and stainless steel than from nonsticks, which gave us endless trouble LOL. As for cleaning, the nonstick one is giving us the best experience, you can easily clean it with just a few swipes, and it have removed most of the caramelized soy-maple gunk. It took more scrubbing to remove cooked-on glaze from cast-iron and stainless steel pans. (Plain grilled salmon didn’t stick at all, even to cast iron, once pans were thoroughly pre-heated and generously brushed with oil, as we do when cooking outdoors.)
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