I'm much happier with my cast iron grill pan, because I control the heat and I find I get a better sear on the meat. With a grill pan it doesn't matter how thick the meat is because I can just pop it in the oven to finish, like restaurants do (although I've only had to do that once). I have a gas stove, so it's a very energy efficient way of cooking.
I use this one because I'm not cooking for a family, but if you do a site search there are many types available. I got mine from Chef's catalog about 5 years ago and it's practically indestructible and can even go on a campfire. www.chefscatalog.com/product/97049-lodge-l
Edited by: THISYEARSMODEL at: 10/6/2011 (20:33)