My maternal aunt bought a BUNCH of those over her lifetime. She definitely got good results with them, but as you say, they weren’t durable.
Cookin again
- Thread starter Dannyalcatraz
- Start date
R_J_K75
Legend
If you have a stove top, don't waste your money on a countertop grill IMO. I've had a few and never cared much for them. Just go with a good 12"-14" flat bottom Lodge cast iron pan. As long as its seasoned and cleaned properly, it will last forever. Only drawback is some claim there are some foods you shouldn't cook in them like acidic stuff, i.e. tomato sauce. The griddle pans are too hard to clean, so I'd stay away from them. Besides if you want to get the best Maillard Reaction, a flat surface is the way to go. I've also found that carbon steel pans (Lodge makes those too) are comparable to cast iron, and actually easier to clean.
Another option might be a countertop induction burner. They do require specific cookware though. I've never personally owned or used one, but I used to go to a supermarket that had buffets, prepared meals and meals made to order and some used induction burners, and they cooked very quick and even. So may be something to look at.
R_J_K75
Legend
I made these hamburgers last week and they were awesome. They were extremely juicy. I looked at a few recipes online then modified them and came up with this. I usually don't measure when cooking so just mix the ingredients together until not too moist and the patties hold their shape. Don't forget to dimple the middle of the patties. I seared them for a minute or two over high heat on both sides, then turned down the heat to low and covered the pan to steam them. Choose rolls and topping as you will. I just went with Swiss cheese, French's yellow mustard and Sara Lee Artesano bakery buns.
80/20 Ground Beef (1# of beef should make ~4-8 burgers)
Egg
Italian Seasoned Breadcrumbs
Evaporated Milk
Worcestershire Sauce
Sambal Oelek
Minced Garlic
Minced Shallots
Dried Parsley
Salt
White Pepper
Onion Powder
Garlic Powder
Smoked Paprika
80/20 Ground Beef (1# of beef should make ~4-8 burgers)
Egg
Italian Seasoned Breadcrumbs
Evaporated Milk
Worcestershire Sauce
Sambal Oelek
Minced Garlic
Minced Shallots
Dried Parsley
Salt
White Pepper
Onion Powder
Garlic Powder
Smoked Paprika
trappedslider
Legend
mainly burgers with the occasional grilled cheese sandwich, the goal is not to have the smoke detector go off since i'm in an apartment complex.
these are the two i've been looking at
Jahydin
Hero
I would go with the George personally. I would even spend a little more to get a larger 4-serving versions for the extra surface area. Even if not cooking for 4, the extra area makes meal prepping faster and better heat retention for smaller portions.
If you can save up though, I think this Cuisnart one would be even better. More versatile in what it can do and just a better grill overall. I've had one for many years, but ended up giving it to a sibling who was moving.
I've been without one for about a decade now and haven't missed it. Burgers and grilled cheese can be done easy enough in a normal pan (cast iron even better). Check out this for burgers and this for grilled cheese.
Anyways, good luck!
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I bought a Cuisinart one for our household because on paper, they were very well made, well designed, and more versatile. Definitely a “you get what you pay for” situation.
I didn’t recommend it because, shortly after purchasing and before we ever used it, my cousin (youngest son of the aforementioned aunt) had his apartment robbed. His main cooking tool was a George his mom had given him, and it was gone. So we gave him the Cuisinart.
And he never gave us any feedback about it.
