Weber Grill Pan

Love this new grill pan sheet! I've owned every manner of grill pan from stainless steel wire baskets, which are an absolute nightmare to clean, to non-stick coated baskets with folding handles, etc., which are a nice idea but never seem to work quite as well as I hope and have the non-stick chemicals to boot. So, after spending an inordinate amount of time trying to clean our stainless steel grill basket after cooking shrimp one evening we decided to order several different styles of the Weber stainless steel grill pans, one of which was the large grill pan sheet. This large sheet was awesome - it heated quickly, worked well and cleaned without a lot of fuss. In short, I cleaned the pan with soap and water before first use, when the grill came to temp I put it on the grates. I added our well oiled and seasoned shrimp, let them cook, turned 'em once and removed 'em in short order. The grill pan did an excellent job at heating quickly, transmitting heat through the pan and it cleaned up without a lot effort. The first image is of the cooked shrimp (2lbs of raw shrimp, which filled about a 1 quart container). The second image is of the pan - post cooking, with the cooked shrimp residue while still on the grill. And, the third image is in my sink after scrubbing the pan with a soapy scrub brush in hot water, I did not soak the pan. The best part is that I did not scrub the pan hard, no solvents or steel wool. Simply, I brought the pan inside after about ten minutes, in an effort to let it cool after the shrimp were cooked. I rinsed it with hot water and the scrub brush to get rid of the big bits of debris, then I washed it in hot water with scrub brush to get rid of the more stubborn items. It was so easy that I actually look forward to cooking with grill baskets now. Thanks Weber. And, thanks Amazon.

I was looking to buy a grill pan and searched through Amazon and all the different reviews to find the right one. I ended up going with this grill pan. While I have read the reviews with the cons on it I would like to break it down for you to put some of those cons to rest. 1- I have read some people say this pan has sharp edges....yes to a point but not knife sharp where you are cutting your hand. Its a metal pan so the non rounded parts will be a little sharper but not to the point of doing any damage or making a difference. You would have a better chance of burning your hand on your grill then getting cut by this. 2- I have also read that it is hard to clean. Lets face it many pans with small slits in the metal are going to be harder to clean. My solution I run it through the dishwasher and anything that is left over I then take an ajax sponge to it and voila the pieces are out and then I just hand wash it. You could do it the other way around but I like to let my dishwasher do the hard work. 3- The last thing I wish to put to rest is that it gets discolored. Lets be real everyone this is a piece of metal that you are putting numerous things to cook on with or without marinades and then you are setting it on top of a grill. It is bound to get discolored, please do not let that be the deciding factor on whether or not to purchase this because you will be missing out. Here is my pro list: 1-The quality is great! It has withstood a full summer's worth of grilling on both gas and charcoal grills (I grill 5 out of 7 nights of the week usually, if not more). 2- The price for something with the weber name attached to it is fantastic. 3- I use this primarly to cook veggies on the grill and it does a great job. As long as you are paying attention it won't burn them. I have used this to cook fresh fish as well and it works great- just make sure that you put a light coating of cooking spray on it before placing fish on. 4- I can place this vertically on my grill and still cook on the other side of it, and the lid can still close. Grill multi tasking at its best. This is one of the best pans out there. I settled on cheap before and truly got what I paid for.....a bad product. Spend a little more for this and you will have something to use again and again.

This is my second attempt at a gas grill tray for veggies - and it's perfect. Does not warp, won't ever warp. I've used this several times and though I let it soak overnight in soapy water and use a SS pad on it, it has developed what I call a 'grill patina'. It's clean, just discolored, which is totally fine. There are 2 of us, but I like to grill extra veggies for leftovers, or be able to grill fish fillets and veggies. This is large enough for that, and you get lovely charring - same with fillets. I grilled a couple proscuitto wrapped barrumundi fillets and they had the best flavor - from the grill as well as the proscuitto. After that I tried salmon - and this allows me to grill without worrying about losing my fish or smaller veggies through the grates. Next up, trout fillets, which again, came out beautifully. This tray fits inside our grill long-ways (easily side-ways) if I push it carefully all the way back - I can then close the grill top. We've a Weber Genesis II. Overall, I could not be more pleased. I've tossed all my other grill trays out - they flaked (non-stick), they warped, and they were useless soon after purchase. This is a keeper!

Purchased this in connection with a similar vegetable grilling pan; I like them both, but this has the advantage of being slightly larger with shorter edges. Easier to turn items. The other pan is also useful, but is better suited for grilled vegetables which you want to stir while cooking.

This Weber grill pan consists of a very durable piece of rolled steel with cross-hatch perforations on it. The perforations allow smoke and heat to enter the pan, but, prevent your food from falling through the grill grates. Once you use this item, you'll wonder why you ever endured the hassle of skewering your food for grilling. The pan roughly measures 18" long by 13" wide; there is plenty of surface area to place lots of food here. The pan also features raised edges, to prevent food from falling off. I've found that the pan works best for grilling vegetables such as onions, peppers, zucchini, tomatoes, etc. It works very well for shrimp, too. I wouldn't recommend cooking fish on it because you could have some issues with the fish sticking to the pan surface; I would recommend using a grill basket for fish; there is less contact between the mesh of a grill basket and the fish. You can cook burgers on the grill pan, but, I don't do so, because the pan tends to prevent the fat and juices from dripping away, as they start to collect around the patties. I believe you are better off cooking burger patties directly on the grill, so that the fat is free to drip away. The steel is best cleaned with a steel wool pad, hot water and liquid dishsoap; you need a very rough steel wool to scrape the oil sheen off of the pan. Bear in mind that it is unavoidable for the steel pan to acquire a patina from the oil that you cook with, but, I view this as a normal effect of use, and, it has no impact on performance. Anyone who expects a piece of grilling steel to remain 100% oil-stain free from use simply isn't being realistic. This steel pan is made to be used, and, being well-made, it will provide you with years of grilling enjoyment.

Other have done an excellent job reviewing this product and after using this pan for a week, I concur that- 1. This pan easily gets dirty but cleans up reasonably well with an SOS pad. Be sure to have a box on-hand, you will need them! 2. Get accustomed to the pan having a dark used look. Once used it will never be shiny. 3. I have used the pan on very, very high heat and it did not warp. Allow it to air cool after use. I would guess immersion in water if hot could warp the pan. 4. The pan is much more expensive than other models. I saw a Ducane model at half the price but it had no reviews. I bought the Weber pan based on the name and good reviews. 5. I did not go with a non-stick model out of concerns for the non-stick surface chipping and getting into food. For me, it is hard to believe that a non-stick surface could survive bbq'ing for long. The size of the slits in this pan do block a lot of heat, so cooking meat and fish takes a little longer than if directly on the grill. Fish fillets turned out beautiful and stayed intact. I used PAM for BBQ's and the sticking was not an issue.

Update: - Measure your sink before you buy this if you intend to soak it. But, as said in many comments here, cleaning is pretty much out which, is fine. So it gets seasoned. No biggie. Grills are so hot, any germs are dead instantly. - You really have to watch the heat with this when grilling vegetables. I had the heat at mid on small Weber gas but, it was just not cooking. So I raised the temp and, most of the vegetables burned or, evaporated. - But, I think I may have a new use for this pan. Grilled pizza. No, not a pizza on the grill or on a stone on the grill but on this. This is a style first invented at Al Forno in Providence, RI. You actually cook the pizza crust top on the grill first (I'd do it on this). Then flip the crust and add cheese (heat is from bottom!) toppings, and then sauce) then back on the grill. Supposedly, using only half the grill for lower heat is better for this pizza too. But I think this steel could work great for this “grilled” pizza. You will probably need a very long, metal spatula or long and narrow pizza peel to get it off this and onto a big cutting board. Yes, the pizza will be long and oval. Be sure to not do any crust. Flat is best for grilled pizza (of any kind, IMO and that of many chefs). ------------- I guess it has to be heavy gauge steel in a 350-600°F grill but, it is a serious piece of grilling gear. Impossible to clean. It may be better to try and season it first in an oven. Stainless steel can be seasoned. Seasoning makes a non stick surface using oil. Similar to cast iron seasoning. I bought this thinking it would be better than a basket because it would spread the vegetables out more. But a basket is *really* what I needed. Spreading out does little. A basket makes much more sense for vegetables. It is fine if they are in a small layered mass. They will cook just the same. Smoke just the same. If you do a whole salmon, this would be good for that. If you are grilling many fish fillets, it could be good for that. Otherwise, the normal grilling surface is fine.

I really liked being able to make crab cakes and fish cakes and not have the bits and pieces falling into the grill. It does a wonderful job with fish and crab cakes. They come to the table nicely browned and a feast for the eyes as well as the stomach! I also like the fact that it cleans up well and "rather easily". I highly rec recommend this pan.