What is the purpose of cooking on a grill pan?

harlowtoo: What is the purpose of cooking on a grill pan?
On cooking shows, I have often seen them use stove-top grill pans to cook meat. I have never used one and wonder what the purpose of them is. Is it just to give the finished product the pretty grill marks, purely aesthetic, or is there some other reason they are so popular? Also, can they be used on any type of range – gas, electric, glass-top?

Answers and Views:

Answer by Dave F
BY NOT EXPOSING THE ENTIRE FACE OF THE STEAK TO A FLAT PAN—-THE STEAK HAS A FAR LESS CHANCE TO BURN—THE GROVES ALLOW COOKING WITH HEATED AIR TO SAFLEY COOK THE STEAK……..AND OF COURSE THOSE EYE APETITE -PLEASING CHAMPION CROSS MARKS ARE THERE FOR THE PRIZE………

Answer by Des
A grill pan, of which there are many brands on the market, is a type of frying pan with raised ridges that is meant to simulate grilling on a rack in the great outdoors. It doesn’t really succeed, but with its ridges, is able to create a pattern on your food as if it had been grilled. The reason it doesn’t succeed is that the food does not come in contact with the flame or even particularly high temperatures, and so does not approach the intensity of flavor we look for in grilled foods.

Most manufacturers recommend you cook on their grill pans at medium heat, to take care of the pan and to minimize smoking and spattering. Burt Wolf, author of The New Cooks’ Catalogue: The Definitive Guide to Cooking Equipment (Canada, UK), says he has found that grill pans work well for firm vegetables, shrimp, pork chops, hamburgers, hot dogs, oily fish and thin steaks. With thick steaks, the outside is too often overdone before the center is cooked.

The grill pan does not care what your source of heat is — either gas or electric will work equally well.

Answer by Granny Fran
Aside from giving a nice grilled look, it works similar to grillng in allowing the fat to drain away from the meat and is healthier than pan frying. They’re a nice alternative when the weather doesn’t cooperate for a nice cook-out.

And I’ve been successful with thicker steaks, chops, etc. You just have to be patient and turn the heat to lo after a minute or so on each side at medium.

Answer by LT.
Cuts down on amount of fat from oil that has to be used to prepare meat & poultry. It is also faster.