Grill Pan disaster...please help!

  • goodguy_914

    Posts: 25

    Dec 09, 2010 8:42 PM GMT
    Hi Guys,
    So I have a grill pan since 1) live in a place where I can't have an actual grill and 2) actual grills are intimidating to me. I bought this pan for about 40 bucks and was so excited that I could finally start getting "grilled" food from my range. Problem is, every time I try to use it:
    1) The WHOLE kitchen becomes a smokey mess and it never cooks all the way though and
    2) The parts that stick to the grill I can NEVER seem to get off

    So I pretty much have a grill pan that is not completely clean so I am not using it right now and also I don't know how to get it so it's not smoking my house up.

    Things I've tried to cook on it:
    Veggies (marinated in Italian dressing) --smoked up so bad i had to pull them before they had any cooking on them

    Chicken (smoked up too much)

    Flank steak (marinated) smoked up before it got even close to done (med rare)

    any suggestions? thanks!
  • Timbales

    Posts: 13993

    Dec 09, 2010 9:00 PM GMT
    Is a non-stick pan? even if it is, something like Pam or a cooking spray should help it stop sticking. If it's cast iron, it may need to be seasoned. Not much you can do about the smoking, unfortunately. You might be better off with something like a Foreman grill.
  • FredMG

    Posts: 988

    Dec 09, 2010 10:19 PM GMT
    cook on medium to medium low heat.

    I have a cast iron grill pan, and sometimes have the same problem.

    Also try cutting things thinner to grill them. most of the time chicken breasts are too thick and take a long time to grill and the longer they take the more time smoke has to fill up the house.
  • bobntpa

    Posts: 27

    Dec 09, 2010 10:32 PM GMT
    I agree - sounds like you have the pan too hot.. try cooking over medium heat -- i have one and i love it..
  • Posted by a hidden member.
    Log in to view his profile

    Dec 09, 2010 10:46 PM GMT
    I'd agree that's the pan is most likely to hot. Also don't try to cook with anything slathered in Italian dessing, it always burns! I suggest olive oil and some basic seasonings!

  • trvlmscl

    Posts: 136

    Dec 09, 2010 11:45 PM GMT
    I would bet most of your marinades & oils have a low smoke point (ie EVOO's will smoke at any temp above low-med).

    My Cuisinart Griddler can get really hot too, so I cook at a lower temp if I'm cooking anything other than paninis.
  • mybud

    Posts: 11837

    Dec 10, 2010 3:49 AM GMT
    My suggestion....Eat out
  • LJay

    Posts: 11612

    Dec 10, 2010 4:05 AM GMT
    If you have a cast iron pan, learn about seasoning it. You can clean it by rubbing with kosher salt and a wad of paper towels while it is still slightly warm. No water needed. If the pan is well cared for, heating it well before use is all that is needed. Cast iron is great if you know its ways.

    If you have some other kind of pan, we'd need spcifics.

    The George Foreman grill is a wondrous thing.
  • Posted by a hidden member.
    Log in to view his profile

    Dec 10, 2010 4:10 AM GMT
    Take out your smoke detector... that's what I did. icon_biggrin.gif

    But I hear ya though, anytime I use my grill pan I find I'm opening windows and my back door to get some air flow. I'd second the idea to cut your meats thinner... I always butterfly my boneless skinless chicken breasts if I'm using the grill pan... they cook really fast that way, no burning, and minimal smoke in my apartment. Also, try using the grill pan to get a good sear, especially on steaks, and then finish them off in the oven... it's a great way to cook steaks, skin-on chicken, pork chops... most meats really, and there's little to no smoke that way. Good luck man!
  • goodguy_914

    Posts: 25

    Dec 12, 2010 4:34 PM GMT
    Thanks for all the tips guys! I will try to cut things thinner and also I like the idea of searing on the grill pan and moving to the oven...now I just need to master how to do that right. Thanks again for the tips!