Panini makers - frequent user advice sought
Hi all,
I have tried the 2 cast iron pans on top of the cooktop method and it really doesn't make a good enough panini for me. I have heard similar reactions from people who have the stovetop Le Creuset or Mario Batali versions, so I have decided to focus on the electric panini makers or grills.
I'm currently looking at the Cuisinart Griddler and the Breville Ikon Panini Maker. I have also heard positive things from people who have been using Villlaware models for a couple of years. Other people love their George Foremans, but I have also seen less than stellar performance at a friend's house.
I am not looking to grill meat or fish. We live in California and use outdoor gas or charcoal bbqs year-round and in all kinds of weather (okay, not during yesterday's 60+ mile/hour winds).
I just want to make one to two at a time, either pressed paninis with grill marks, or grilled cheese sandwiches with no grill marks. I assume this means I need a model that has grill and smooth plates. I really hope to hear from people who use their preferred solution frequently. Thanks in advance for sharing your experience!
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12 Comments:
I have only seen truly inspiring results from commercial panini grills like:
http://www.bigtray.com/productdetails.asp!sku.STRGX10IG,catid.13270.html
I've tried flamma, cuisinart, villa ware and the like, and none really gets the results I want. The one above, from Star Manufacturing, will work in a home. It has a standard 3-prong plug and only draws 11 amps. Wow - I sound like I work for them.
zapatista at 7:22PM on 01/05/08
I have tried a few kinds. One of them being the cast iron skillet and a 2lb can of tomatoes on a plate which I still feel is the result I like best.
I love the Wolfgang Puck one. I like it so much we have 2. One of the big one and a small one for when we rent a house in the summer.
The plates pop out to go in the dishwasher and that is the best thing ever.
I use it for chicken burgers, bacon, toast, pannini, crab cakes. The small one called the duet is good for 1 or 2 people. The grill marks are there.The big one (retails for 89.90) has set of plates you can buy with smooth and waffle for an addtional charge. I have them too.
JerzeeTomato at 7:29PM on 01/05/08
I have a Todd English one burner stovetop cast iron grill with super heavy cast iron handled lid. It's just the right size for two very large panini sandwiches or more smaller ones, and can be used for any indoor grilling. The top is completely separate. When I'm preheating the grill, I put it on top to get hot too. It was really, really inexpensive and I really, really love it. I think I got it from HSN with a saute pan and small pot? If my family was still young and at home, I might get the George Forman all-in-one they were advertising this Christmas. I liked the idea that you could leave it open and have a large griddle, grill surface, yet it took up less storage space than my large griddle. I don't like one use anything and I can use my grill/panini maker for a myriad of foods on the stove or even on the grill and it doesn't take much space to store - a huge bonus in my opinion.
PerkyMac at 10:47PM on 01/05/08
I have had the cuisinart griddler for 2 years and use it at least twice a week. It makes great panini - flat, crisp, great grill marks. Easy to use and clean. I've used it so much that I wore out the bottom grill plate and had to order another one. We also use the griddle a lot for pancakes - you can make 4 decent sized pancakes at once. I do use the grill part in the winter and in the summer if it's raining or I don't feel like heating up the grill for 2 burgers or whatever.
freddy at 1:49AM on 01/06/08
I have been using a Breville that I purchased at William Somona last spring and like it quite a bit and would recommend it.
jude03 at 3:55PM on 01/06/08
Got the Griddler for Christmas, and I've made panini, blueberry pancakes, grilled salmon, grilled asparagus and grilled chicken, so far. I've been very pleased with the results. As freddy said, the Griddler is very easy to use and clean.
blog in my soup at 9:40AM on 01/07/08
Funny you should ask. I'm using my mother's circa 1966 GE sandwich maker-waffle iron. Ther two teflon-coated heat plates reverse for one or the other. Also, the lid is on some kind of leveling spring which insures the heat is distrubuted evenly. I have been so tempted to buy a new one but after 40 years. it still works!!!!
RichardCrystal at 9:56AM on 01/07/08
I have an older Breville that only has smooth plates. It's simpler than the new Breville Ikon but it works great. One feature i like is that the top plate is adjustable -- it works great for reheating pizza. My only complaint is that it takes up a lot of space in my small kitchen..I guess that's an issue with any press, though.
sloppy at 12:42PM on 01/07/08
I, too, got a Griddler for Christmas and have used it frequently. My favorites so far have been chicken panini (I first marinated the chicken in honey and balsamic vinegar) and last night I made turkey burgers stuffed with goat cheese and topped with roasted bell peppers... there is no end to my inspiration with the Griddler!
Diz at 8:01PM on 01/07/08
Yea, I have to agree with a lot of other comments.....I, too, got the Cuisinart Griddler for Christmas and I love it. I can't compare it to others, since it's my first...BUT....I have made numerous paninis so far, with excellent results. The true test for a good panini is the bread, I think. Get good bread, and you're set!
I have also grilled chicken and veggies on it and used the griddle for pancakes and bacon. All in all, very pleased!
stacylyn at 8:12AM on 01/08/08
I got the Griddler as a gift a few months ago, but I haven't used it yet. Sounds dumb, but I'm not sure what kind of bread to use!
Any suggestions?
valerie at 10:41AM on 01/08/08
Hi Valerie- After reading all the comments, I'm leaning towards the Griddler. When you ask about kinds of bread, I'm assuming you mean to buy, rather than to make.
Here are the breads I look forward to using when I finally make my decision. My favorite paninis are made with a soft or slightly undercooked outside so that when the heat of the panini press is applied, the bread finishes cooking during the grilling and doesn't become too hard or tough on the outside.
I'd use a softer-style foccacia with the grill plates for my first try. Then I'd try softer rolls (or the kind of bread that says it is only partially cooked and you are supposed to finish it in an oven) with the grill plates too. Then I'd try out the smooth plates with sourdough slices to make a grilled cheese sandwich.
I look forward to hearing what you try!
souvenir at 2:00PM on 01/08/08