Which frying pan for on the BBQ?

magnusfide wrote:

Camadile wrote:
1/4" Steel Plate!

I use the Mojoe Griddle

Cam

Too expensive!

Aside from the fact a 24" round griddle would be way to big for my grill, the overhang would not be anywhere near the same temperature, and a PITA to store, handle and clean.

Besides, at $200 for a Mojo I can buy 4 Lodge Griddle / Grill Pans instead and still have change left over.

From a cooks point of view, the Lodge units have grill bars on one side and a smooth griddle on the other side and lip around the edge of both so the juice or fat isn't pouring all over everything.

Go Dogs wrote:

Camadile wrote:
1/4" Steel Plate!

I use the Mojoe Griddle

Cam

These look similar to the steel woks and cooktops that people have made from disc harrows.

It's similar but plow disks are not flat tops!

Cam

Camadile wrote:
1/4" Steel Plate!

I use the Mojoe Griddle

Cam

These look similar to the steel woks and cooktops that people have made from disc harrows.

Camadile wrote:
1/4" Steel Plate!

I use the Mojoe Griddle

Cam

Too expensive!

1/4" Steel Plate!

I use the Mojoe Griddle

Cam

JaxDad wrote:
I use one of these, I actually went back and got the smaller single size too.

Lodge Grill Pan

The advantage to me is that it's both a good sized piece but doesn't interfere (no handle) with the rest of the grill or closing the lid.

Yep: it's a great multi-tasker that saves RV space. The smaller one sits in our mh oven to create more even temps for baking (it has terrific thermal mitigation properties) and for use for grilling, pancakes, bacon, you name it. It won't break like tile will.

If you'll check Goodwill or other thrift stores/flea markets, you can sometimes find used CI that is perfectly serviceable. Some may just need to be re-seasoned.

I use one of these, I actually went back and got the smaller single size too.

Lodge Grill Pan

The advantage to me is that it's both a good sized piece but doesn't interfere (no handle) with the rest of the grill or closing the lid.

Cast Iron!

Old-Biscuit wrote:
Cast Iron is best

Stainless steel is good if it has a thick bottom


Aluminum.....won't have/use


Just remember the handles need to be able to handle the heat/flare ups

Double ditto.