George Foreman Grill
- Thread starter MetalMat
- Start date
I have one. It's a great product. 
Going on 8 years and have used it about twice per week.
I hope it's made ol' George a lot of money. He seems like a pretty good dude.
Going on 8 years and have used it about twice per week.
I hope it's made ol' George a lot of money. He seems like a pretty good dude.
Exactly, that's the good and the bad of it. It cooks quickly because it does both sides, BUT it doesn't get hot enough to do more than steam meat.
I use one all the time, though. It definitely has its place in the kitchen.
BlackTigers
Diamond Member
- Jan 15, 2006
- 4,491
- 2
- 71
Quick for hot dogs and other foods to that extent, and they taste better than the microwave.
Quick and easy, of course it was a great purchase.
Quick and easy, of course it was a great purchase.
Fritzo
Lifer
- Jan 3, 2001
- 41,920
- 2,161
- 126
Eh...I don't care for mine. I have a cast iron pan and a press to go with it. I've seasoned the pan over the years and it does a MUCH better job than the dry heat of a GF Grill. I can see it's use in apartments or dorms, but other than that I don't see it's appeal.
I had one of the $20 ones
worked great until I burned pork-chops on them and could never get the burned meat cleaned off.
Non-stick my a$$.
ended up donating it to goodwill, but would buy another if there's ever a deal on the one with removable grills (the higher end ones).
Other than it being hard to clean when you need to, good product.
I've since looked into buying a pannini grill, which is basically the same -- but I have the same hesitation with regard to non-removable grills.
edit: Like Fritzo, I use cast-iron for grilling and it works well. I'd recommend cast-iron for anyone patient enough to season it. Works great for grilling, searing and frying. PLUS, a set of Lodge cast iron can be had for very very cheap at amazon, macys -- and even harbor freight!
worked great until I burned pork-chops on them and could never get the burned meat cleaned off.
Non-stick my a$$.
ended up donating it to goodwill, but would buy another if there's ever a deal on the one with removable grills (the higher end ones).
Other than it being hard to clean when you need to, good product.
I've since looked into buying a pannini grill, which is basically the same -- but I have the same hesitation with regard to non-removable grills.
edit: Like Fritzo, I use cast-iron for grilling and it works well. I'd recommend cast-iron for anyone patient enough to season it. Works great for grilling, searing and frying. PLUS, a set of Lodge cast iron can be had for very very cheap at amazon, macys -- and even harbor freight!
I have one, but I don't think I've used it since college.
lately I just bake any meat I cook in the oven, wrapped in foil, or in a pan over the stove.
lately I just bake any meat I cook in the oven, wrapped in foil, or in a pan over the stove.
season = cook oil into it to make it non-stick. raw iron would stick like crazy.
250 degrees in the oven for a couple hours is probably enough
every half-hour or so you wipe the pan down with something like peanut oil and the pan soaks it up
at the end it's pretty much non-stick, but for cast-iron it's not dishwasher safe since iron rusts.
After cooking whatever, just heat the pan up and douse it with a couple tablespoons of water and quickly wipe/dry with a towel and you're done -- and then swipe it again with oil while it's still hot.
250 degrees in the oven for a couple hours is probably enough
every half-hour or so you wipe the pan down with something like peanut oil and the pan soaks it up
at the end it's pretty much non-stick, but for cast-iron it's not dishwasher safe since iron rusts.
After cooking whatever, just heat the pan up and douse it with a couple tablespoons of water and quickly wipe/dry with a towel and you're done -- and then swipe it again with oil while it's still hot.
Jeff7
Lifer
- Jan 4, 2001
- 41,596
- 20
- 81
I do. The person who rented the apartment before I moved in left one underneath the kitchen sink. It looked like she "forgot" to wash it after the last use. Yuck.
But, to her credit, she also left behind:
- a livingroom chair
- a diningroom table and 5 chairs
- a torchiere lamp (halogen though, 300W, so I don't use it)
- a cheaply-made dresser (made with banshee bones, based on the noise it makes when the drawers are opened)
- some nice suit-style tops, which I guess will get donated to some organization that could use them
But, to her credit, she also left behind:
- a livingroom chair
- a diningroom table and 5 chairs
- a torchiere lamp (halogen though, 300W, so I don't use it)
- a cheaply-made dresser (made with banshee bones, based on the noise it makes when the drawers are opened)
- some nice suit-style tops, which I guess will get donated to some organization that could use them
Fritzo
Lifer
- Jan 3, 2001
- 41,920
- 2,161
- 126
I have a few pans that are seasoned differently. One is with garlic oil, one is with bacon grease, one with basil oil, and one with seasame oil. Depends on what I'm going for. My mother-out-law keeps trying to figure out my fried chicken recipe (the basil pan is a good half of it
).
I bought the large one at Target last Saturday for $32 on sale. It has the removable plates and I've wanted another one since my small one I bought in college when they first came out. I use it just about every night.
Captante
Lifer
- Oct 20, 2003
- 30,353
- 10,877
- 136
Originally posted by: Fritzo
I have a few pans that are seasoned differently. One is with garlic oil, one is with bacon grease, one with basil oil, and one with seasame oil. Depends on what I'm going for. My mother-out-law keeps trying to figure out my fried chicken recipe (the basil pan is a good half of it
Pretty awesome ... I'm getting inspired to invest in some new cast-iron pans now!
And I have one of the original George Foremans somwhere ... havn't used it in years.
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