Tell me about Cast Iron Grill Pans

[Twoboos]

DH has cooked inside a couple of times recently (usually he grills all year), and was asking for our indoor grill. Which of course we don't have.

I picked up a Lodge (or was it Staub? I need to check, LOL) Cast Iron Grill plate at Marshall's for $129. So it has the ridges and I figure it's good for steaks, pork chops, maybe burgers.

Is this worth it? Can this go into the oven, too? I am guessing yes.

Are they hard to clean? I am figuring basically just a wipe down so it stays seasoned.

Thanks for any info!

[lizzywednesday]

I have a cast-iron, 2-burner, grill/griddle pan. It's Emeril for Lodge and was a shower gift from my Nana.

The toughest thing about it is storage, actually, because it's so heavy. We also have a square Emeril for Lodge grill pan with sides that I have used for steaks.

It's wonderful for steaks, but we use it most often for pancakes & French toast!

To keep it seasoned, yes, wipe it down and store it in a dry place. If you need to get stubborn food off it, scrub it with a stiff-bristled brush, and re-season using Crisco or plain vegetable oil.