• The Chopping Blog
subscribe

Filter Blog Posts

Blog Archives
Most Recent Posts

How I Learned to Love Mustard

I was a very plain child growing up. My tastes were simple and modest. I did not like jelly on my...Read more

Make Space for Others: At the Heart of Hosting

After every meal at The Chopping Block when entree plates are cleared and dessert is dished, I can...Read more

The Perfect Recipe for Picnic Fare under the Stars

Some friends and I recently went to a free concert at Chicago’s beautiful Millennium Park. The...Read more

Gone Fishing: How to Grill and Fry Fish

When I was a little girl, my father would often take my siblings and I fishing during the summer....Read more

Back to School: Clean Eating Edition

I’ve always been a total learning junkie. Even back in the day I was a Class A nerd, taking classes...Read more

Sign Up To Get

High Rise Grilling

Jennifer
Posted by Jennifer on Jun 1, 2012

Just because I live on the 21st floor of a high rise building with no outdoor space whatsoever does not mean I am missing out on grilling season! As I walk around the retail floor placing signage for our ‘20% Off All Grilling’ sale this June, I swoon at the delicious rubs, marinades and spices specifically dedicated to grilling and my mouth waters. Grilled meats, fish and veggies are too delicious to pass up! I needed a solution before the next 75 degree day or I was going to begin lashing out.

The way I saw it, I had two options - invest in an indoor grill pan or start stalking other people’s backyards. I chose the grill pan. We carry two different types of grill pans at The Chopping Block. They are both cast iron, the same material as a high quality grill grate and they are each designed to cover two burners. The grill pans are both reversible, meaning one side has traditional grill ridges, and the other side is completely flat and can be used as a skillet (i.e burgers on one side and pancakes on the other)!

The Lodge brand grill pan is pre-seasoned. Cast iron has to be seasoned over time as the oils eventually wear off of the cast iron. In order to prevent rust, the process of re-seasoning must be done. To re-season any cast iron simply rub it with oil (preferably vegetable) and place in the oven for 30 minutes. Repeat this process until the pan has absorbed all of the oil and appears shiny and glossy. In order to keep the pan seasoned as long as possible do not use any harsh detergents or scrubbers when cleaning, simply scrap the pan clean and rinse. Fun fact – your cast iron will absorb flavors over time so if you can taste the remnants of bacon on your steak, well, you’re welcome.

The other option is the Le Creuset grill pan. The main difference between the two is that the Le Creuset grill pan has a clear enamel coating on the entire grill pan. This means, you will NEVER have to re-season it over time and you can scrub all you want (even throw it in the dishwasher!) without breaking the seal or jeopardizing the integrity of the cast iron. The Le Creuset is a little bit pricier for this reason, however it does hold a lifetime warranty.

Those of you who follow my blog, take a minute to guess which one I picked based on what you know about me. You’re right, I splurged! I don’t love the muss and fuss of ‘up keeping’ so I went for it and invested in the Le Creuset. I have to tell you, I love, love, love this pan. The cast iron gets so smoking hot I am able to get the most authentic grill marks ever. And, the fact that the grill pan is so big makes it easy for me to grill steaks, asparagus and green onions all at the same time! Space saver, time saver, sold. Blueberry pancakes on the flip side the next morning and what’s not to love?

So go forward my high rise comrades and invest in a grill pan so you too can have a fabulous grilling season indoors or out.doors Remember, all grilling will be 20% off at The Chopping Block for the month of June, so stop by and get grilling inspired! Please note this sale excludes Big Green Eggs.

 

Topics: pan, lodge, season, Le Creuset, Grilling, grill, cast iron