• We’re currently investigating an issue related to the forum theme and styling that is impacting page layout and visual formatting. The problem has been identified, and we are actively working on a resolution. There is no impact to user data or functionality, this is strictly a front-end display issue. We’ll post an update once the fix has been deployed. Thanks for your patience while we get this sorted.

George Foreman Grill

MetalMat

MetalMat

Diamond Member
Bought one back 4 years ago for 20 bucks and still use it. Love it.

Its amazing how adding George Foreman to the product can sell so many.
 
One of the best purchases I've ever made. It's like a microwave for grilling stuff.
 
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.
 
Originally posted by: SlitheryDee
One of the best purchases I've ever made. It's like a microwave for grilling stuff.
Click to expand...

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.
 
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. 😀
 
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!
 
It's easily one of the best things out there when it comes to quick cooking. I wouldn't want to live without one. LOL
 
I have a big one and it came with a small one. They're great!

Those new modular, multi-pan ones are crap tho.
 
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.
 
Originally posted by: ttown
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!
Click to expand...

what does it mean to season a pan?
 
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.
 
Originally posted by: KingGheedora
what does it mean to season a pan?
Click to expand...

I think it means to cook lots of stuff in it and never wash it. Yummm...
 
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
 
Originally posted by: ttown
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.
Click to expand...

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.
 
I have one. It even has the removable plates you can wash in the dishwasher but I still don't use it. It collects dust on the counter while I use my cast-iron skillet.
 
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 🙂 ).
Click to expand...


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.
 
You must log in or register to reply here.

TRENDING THREADS

Back
Top