| I love to grill. As soon as the nights warm up, you can catch me outside, charring zucchini and sausages. There's nothing quite like the flavor of an almost burnt crust on a piece of meat or vegetable. As much as I love grilling, there are two things that keep me from it year-round: Grilling in the cold sort of sucks, and I don't actually own a grill. That's why I got a cast-iron grill pan. Technically, it's a double-sided griddle and grill pan, which is all the better. Regular cast-iron skillets are the best tool to use for browning food and when treated well they'll last basically forever. Cast-iron grill pans are pretty similar, only with more bells and whistles. Read more... |
