Mario Batali Panini Grill and Press, Pesto

I had been looking for a panini grill and press for a long time and was having a very hard time deciding between an expensive model or a cheap one.The reasoning being that the expensive models would probably last forever, as my Le Creuset dutch oven has.I thought that the cheap ones, if they failed, wouldn't be such a loss.

I read a lot of reviews and looked at different models at the store and ultimately decided on this model for a few reasons.First, it seemed solid and heavy.Second, it came in a nice color.Third, it was a good price compromise between the ultra expensive and the cheap.

Having now used it for a month and cooked with it more than 15 times I can say that it turned out not to be precisely what I was looking for.It has several issues that would have been hard for me to know from other reviews.First, and probably most annoying, the pan comes almost completely unseasoned.Seasoning cast Iron is a little bit time consuming and the process took the better part of two evenings before things cooked in the pan would release at all.

Second, the cast iron is very, very rough.I have several other cast iron pans and this is the first one I had that I couldn't effectively clean because of the rough surface.The pan tore several sponges to pieces (even the scrubbing side) and even the plastic scraper that I bought for it (also from Mario Batali and made specifically for this pan) was basically shredded after just 15 cleanings.The rough surface also makes it hard to oil it with a paper towel or a piece of cloth since it just shreds it.Your hand works fine, but I don't really like to cover my hand in oil after I just finished cleaning the pan in the sink.

Third, the pan has discolored quite a bit since I bought it.It started out a nice pale almost mint green but is now a yellow green color similar to a string bean.The top discolored first, followed by the bottom.I am not sure if this is because I have a gas range and not an electric model, but the change is distinctive.Others have spoken about cracks developing in the glaze, but there has been none of that so far.The discoloration is also in the glaze and soap and water make no difference (although you have to use soap very carefully to avoid unseasoning the cast iron).

Finally, the pan is really hard to clean.This is the result of several factors.First, although the cooking surface is a good size, when you add the handles, there is almost no way to get the pan in the sink and level.This makes cleaning it without sloshing greasy water out of the sink a bit difficult.Second, the roughness of the cast iron and the non-seasoned way it shows up make the first few cleanings really bad.

However, to spite all of these things, the pan is just and pan and serves it's purpose well.It may be a bit of a pain to deal with, but my wife and I are enjoying the paninis we've made and grilling stuff inside.I do wonder if I had spent $40 less would another pan have been the same or better and I definitely wonder if I had spent $60 more if the Le Creuset model would have any of these problems.I don't regret buying it, but if i had it to do again I would definitely at least get the darkest color available.

I really love this whole line.I made Cuban Sandwiches with mine and was really pleased with how they turnes out.I am also big on the aesthetic look of my cookware along with functionality, and this line offers both aspects at an incredibly reasonable price.

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I bought this for a weekend away with friends and was very disappointed with the function of this beautiful product. First, it is dangerous. I found that the front loop touched the plastic knob on my cooktop and melted it a bit. I had to keep reminding myself that the knob on top was burning hot. It is natural to want to grab the handle or the top while making a panini. DON'T DO IT. I let the pan heat on medium for ten minutes and the sandwiches were beautiful on the bottom but only lightly browned on top so that I had to flip them. Needless to say, some of the interior parts of the layered sandwich fell out onto the grill and stuck like mad-very difficult to clean later. The final toasted panini still had to go into the microwave for a few seconds to melt the thinly sliced gruyere cheese so that I could serve it to my waiting friends. This was a stressful lunch as I had to go through this process three times to make sandwiches for six. I would prefer a press which does both sides of the sandwich at the same time. I thought this would and it didn't.

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I've posted this review on several differently colored panini presses...though mine is red. I'm THAT passionate about the low quality of this product. It angers me every time I see it in my closet (won't fit in my cabinets). This press:

1.) Doesn't heat both sides equally

2.) Adheres to bread and fish like white on rice...even with oil/butter/nonstick spray

3.) has a cool colored finish that will chip and look hideous in no time.

Seriously, take my word, this is an utter disaster of a product. Either reevaluate whether you need a press, or try another line. If I could turn back time, I'd try Lodge (and they have new colors now to), All Clad, or one of the cheaper cheap pans. This is about the quality of one of those ones priced at $30 or $40. If you're going to lay out $90, go the extra mile and buy something made with quality in mind such as Le Creuset or All Clad or Lodge!

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I really wanted the Le Creuset but I went with this press because I have a ceramic cooktop. It works OK, I guess. I have had some issues with bread sticking to the inside, and have ruined a few sandwiches. You'd be wise to stick with actual paninis or a thickly sliced bread. As for clean up, I finally discovered that my wire outdoor grill brush works really well for quickly and easily cleaning off baked on cheese, etc. after a soak in hot soapy water. I do wish that the lid got hotter though -you really do have to flip your sandwiches to get them browned on both sides. Wish I could wax more enthusiastic about this pan....