Emeril Cast Iron 10-Inch Square Grill Pan

This grill pan made my turkey burgers taste as though I had grilled them outdoors.

I have been looking for an alternative to the lightweight grill pans (which end up losing their coating and subsequently start sticking) and my George Foreman grill (which is an older model and so frustrating to clean because of the non-removable grills) and decided to try Emeril's grill pan. I just finished my first experiment with it....simple grilled chicken breasts.....and I have to say I am thrilled with the pan. I have a ceramic cooktop and the grill heated up very nicely so that when I put the chicken breasts into the pan, they immediately started to sizzle. The chicken did not stick at all and came out beautifully with perfect grill marks on each side. I am still letting it cool off since it retains its heat for a long time, so can't report on the cleaning process, but it says to wash with hot water only and a stiff brush. The only downside is the weight of the pan, but that's to be expected from any cast iron pan. In my younger days it wouldn't have mattered but I have to use two hands to lift the pan comfortably...not a big deal!

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We live out in the extreme desert and in the summer months I can't barbecue outside. I bought this for use inside for steaks other grilled foods and I am very pleased with my purchase.

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This cast iron grilling-cooking pan is terrific! Received it as a bonus gift and love it. In our home, we've cooked with cast iron all of our lives and this is THE BEST cast iron skillet I've used.

Pros: Wavy grill bottom to pan that creates grill marks using indoor heat source and creates more surface for other dishes--just cooked cornbread dressing in the pan and it browned dressing nicely

Great price at ~$28

Cleans up easily--it was no problem to clean the first time, although I did "season it" before first use

You can authentically shout "BANG" when you cook!

Cons: Very heavy skillet which is bulky to handle and clean

Dense, so the heating time is longer that thinner cast iron skillets and may take longer overall for your recipe to cook

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I bought this pan because I trusted Emeril. I didn't think he would associate his name with any inferior product. Well, I was wrong. This skillet just does not deliver no matter what you do, and I have ruined my last expensive steak with this hunk of junk. Oh, and it weighs a TON.

First off, it never seems to get hot enough no matter how long or how slowly you heat it. And if it does, it somehow manages to boil the meat in its own juices! So mystified was I by this phenomenon that I actually studied it like a science project, taking notes. Here's what I've concluded: The raised grill grates are so thin and spaced so far apart that the meat gets practically no contact with hot metal at all. So, no way are you ever going to get a seared steak in this pan. Instead, the heat from the gutters (in between the grill grates) draws the juices from the meat and boils them. This in turn creates hot steam. So what you get is a very tough piece of steamed meat, with skinny grill marks, that's had all the juices sucked out of it. Yummy, huh? Now, if I can figure this out why couldn't the geniuses that designed this pan? Did they think we wouldn't notice? It's just a design failure, pure and simple. Emeril, you should be ashamed of yourself. I think your incessant self-promotion has led you far astray. Buyer beware. Don't buy this skillet!