i love my grill pan. even beyond what it can do for great cuts of meat, no longer will i set off my smoke alarm by browning brats or sausages in a skillet, since they're sitting above their shed grease.
but traditional grilling really seemed like a waste of said shed grease, which was great for preparing onions and peppers.
combined with the stove in my apartment-- which is far from level-- the pan ends up collecting fat along one side (so to speak). perfect for browning the toppings.
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