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http://www.calphalon.com/Category/pages ... alCatalog)

I have a smaller version of this pan (apparently discontinued). Use it at least 5 times a week. Performs like a champ.

Since I bought this $35 workhorse, my George Foreman grill is gathering dust. It's been six months. For steaks or salmon, I can crank the heat MUCH higher than the George and cook it exactly medium rare with a perfect sear. For pork chops or chicken, even the lower heat works better. Having the lid closed on the George does cook the food faster, but the contained steam prevents a satisfying seared crust on the finished product.

Cleanup takes 30 seconds with a sponge and some dish soap. There has been no deterioration of the nonstick surface. This is clearly better than the nonstick stuff I owned 10 years ago, which lasted a couple months and started flaking Teflon into my food. No sign of wear on this pan after heavy use for six months.

Of my cooking vessels, this one gets used most. I could have wonderful food every day using just this, a cast iron skillet, and a saucepan.

Can you get a couple of steaks on that or is it a strictly one at a time situation?

My version is smaller than the one in the link, and I can get two 12oz steaks going nicely. (Maybe one Flintstone cut.) At 11 inches square, you could do four steaks I'd think.

I need a new grill pan.

I was looking at these.

This is how I cook meat indoors 95% of the time. Grab one Shaf, they aren't that expensive. Steaks, chops, fajitas, and I'm telling you cleanup takes less than a minute.

The cleanup is what grabbed me. My panini grill is hard as hell to clean.

How is this better than my 12" cast iron skillet?

Fat Cat wrote:How is this better than my 12" cast iron skillet?

Not as good as a flame grill, but it does cook the food on raised grill lines, which gives you nice sear marks and caramelized flavor. Feels like grilling, but indoors, quicker prep and cleanup.

Apart from that, the skillet can do the same jobs.

Gotcha, thanks.

Oh, and because the nonstick surface is so good there's no need to coat the pan with oil, if you're concerned about added fat. I've never had a piece of food stick to it. Chicken breast, portobello caps, squash rounds, onions and peppers: you can add fat if you like it, but no need if you don't want to. In fact, I'm not a low fat guy, but strips of onion and bell pepper cook better for fajitas without the added fat. More brown bits, more flavor.

Fat is delicious.

Fat Cat wrote:Fat is delicious.

Word.

I just ate an exemplary sandwich:

2 slices Pepperidge Farm 15 grain bread
About 2oz thin sliced roast beef
2% milk swiss cheese
Leftover grilled peppers and onions

Thin layer of unsalted butter on both outside bread surfaces.
Meat, cheese, veg in the middle.
Grilled on this pan over med low heat 6 mins first side, then flip to second side until cheese melts out of the sides.

Everything that is good about a grilled cheese happens in this sandwich. As does everything good about a cheesesteak.

You could also drizzle marinara and use mozz instead of swiss to similar effect. Red pepper flakes to taste, or skip them.

Edit: Some cheese burned on the pan, but did not hinder cleanup. Nothing sticks to this stuff.

Eric Bruesch wrote:I just ate an exemplary sandwich:

2 slices Pepperidge Farm 15 grain bread
About 2oz thin sliced roast beef
2% milk swiss cheese
Leftover grilled peppers and onions

Thin layer of unsalted butter on both outside bread surfaces.
Meat, cheese, veg in the middle.
Grilled on this pan over med low heat 6 mins first side, then flip to second side until cheese melts out of the sides.

Everything that is good about a grilled cheese happens in this sandwich. As does everything good about a cheesesteak.

You could also drizzle marinara and use mozz instead of swiss to similar effect. Red pepper flakes to taste, or skip them.

Edit: Some cheese burned on the pan, but did not hinder cleanup. Nothing sticks to this stuff.

That sounds awesome. I'm only about 50 minutes from you...I'll be there in a bit.

Mickey Mutherfukkin O'neil wrote: That sounds awesome. I'm only about 50 minutes from you...I'll be there in a bit.

LOL. If it reheats good, pick me up one. I'll meet you at Trader Joe's for the pickup.

Mickey Mutherfukkin O'neil wrote: That sounds awesome. I'm only about 50 minutes from you...I'll be there in a bit.

Come on up Mick. I'm making roasted peaches with brown sugar over whipped ricotta for dessert. You'll get here in time to help me make the whipped cream.

From start to finish, this thread is gay porn.

BucketHead wrote:From start to finish, this thread is gay porn.

I was starting to get that vibe myself. And yet, I continued posting. Hm.

Eric Bruesch wrote:You'll get here in time to help me make the whipped cream.

Yeah, I was wondering if this was some kinda sick, gay come-on. It made me feel a little weird...but kinda curious too.

You guys should meet up in Asheville.

Mickey Mutherfukkin O'neil wrote:

Eric Bruesch wrote:You'll get here in time to help me make the whipped cream.

Yeah, I was wondering if this was some kinda sick, gay come-on. It made me feel a little weird...but kinda curious too.

Oh come on man. It clearly was not "sick." I can't argue with the rest of it.

Except I don't dress nearly well enough to be a gay guy.

Does it help or hurt my case to say I ground fresh coffee beans to go with that dessert? Or that I'm starting a bodybuilding cycle?

Never mind. I need to think about some stuff.

The Unflushable DEATHTURD wrote:You guys should meet up in Asheville.

It must further damage my case to say I love Asheville.

Eric Bruesch wrote:

Mickey Mutherfukkin O'neil wrote:

Eric Bruesch wrote:You'll get here in time to help me make the whipped cream.

Yeah, I was wondering if this was some kinda sick, gay come-on. It made me feel a little weird...but kinda curious too.

Oh come on man. It clearly was not "sick." I can't argue with the rest of it.

Except I don't dress nearly well enough to be a gay guy.

Does it help or hurt my case to say I ground fresh coffee beans to go with that dessert? Or that I'm starting a bodybuilding cycle?

Never mind. I need to think about some stuff.

What BB cycle are you doing?

GoDogGo! wrote:What BB cycle are you doing?

Bulking for 6 weeks, then will cut for 6 weeks. Check my training log.