Meh. I like cast iron for applications that involve very high and even heat, but it sucks for sauces, braises, eggs, and most sautéing. We have tri-ply stainless set that we use for most things that is way more responsive than cast iron (Cuisinart MultiClad Pro, if you're looking). After that, the T-fal nonstick and the ceramic coated cast iron (Le Creuset dutch oven and various knockoffs) get way more use than my real cast iron, unless I'm using it on the grill for a chicken or some veggies. A basic Lodge cast-iron grill pan does do good burgers. We start off with some bacon and grilled onions before cooking the burgers. Very tasty, but a bit of a pain to clean until you build up a good season. If cooking for a crowd, an electric griddle does awesome for both burgers and pancakes.
I'm new to these. What does "pre-seasoned" mean for these cast iron products? Does that mean I don't have to put oil on it?
That or he just doesn't know how to grill/bbq. I will grill a burger, hot dog, sausage, pork, beef, chicken, fish, corn, onions, asparagus or vegetables in general, all day every day before cooking that **** on a ****in skillet. I have never owned a gas grill and will never own a gas grill. Charcoal or wood all the way.
I have about 17 cords of self-cut mesquite/oak/pecan wood, 3 smokers, a few pits, a couple of grills and I guarandanmtee that you are wrong. I'm sorry that you don't have the proper skills.
