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George Foreman Grills, anyone have one?

post #1 of 27
Thread Starter 
We have one, and I love it for the most part.... Throw the stuff on, shut the lid, come back in X mins and done.

(for those who don't know what they are: http://www.georgeforemancooking.com/...x?ProductID=13 )

I do have one negative though, and wondered if anyone else has had this.

On the base side, I find the meat will almost singe/burn, and gets some black coating on it.... the topside is fine though.... It does not taste burnt, or taste wrong.... just looks burnt.

Anyone else have this experience?
post #2 of 27
I used to with my older one, which sort of made me start flipping them - but it's kind of like what's the point then.

It could be your machine is getting older and that the teflon on the bottom has worn too much.

I just purchased a new one and am no longer having those problems. Though I'm also now doing a quick spritz of non-stick on it.
post #3 of 27
We had one, loved it. We never had that problem. We just threw it away, because the nonstick coating wore off. But we'd had it over two years.
post #4 of 27
Thread Starter 
Quote:
Originally Posted by DragulescuGirl View Post
I used to with my older one, which sort of made me start flipping them - but it's kind of like what's the point then.

It could be your machine is getting older and that the teflon on the bottom has worn too much.

I just purchased a new one and am no longer having those problems. Though I'm also now doing a quick spritz of non-stick on it.
Its brand new

I've used it ummmm, 4 or 5 times.

I don't see any visible signs of the teflon wearing off, that was my first concern even though it is new.

I'll try spraying it Like you, I'm starting to flip my burgers, which defeats the purpose.

We're having burgers for supper tonight, so I'll try the spray and see how it works out.

thx
post #5 of 27
Quote:
Originally Posted by Snake_Lady View Post
Its brand new

I've used it ummmm, 4 or 5 times.

I don't see any visible signs of the teflon wearing off, that was my first concern even though it is new.

I'll try spraying it Like you, I'm starting to flip my burgers, which defeats the purpose.

We're having burgers for supper tonight, so I'll try the spray and see how it works out.

thx
Oooooh, hmmm... That's really no good! If the problem continues I'd call the company and see if they will replace it.
post #6 of 27
Did you "season" it with a cooking spray before the first use? Sometimes they have you do that and tell you you're good to go forever (though in reality, a little refresher is necessary after a bit).
post #7 of 27
I got one for a Christmas present about 10 years ago. I just noticed the box sitting on a shelf in the basement the other day. I've never used it .
post #8 of 27
Quote:
Originally Posted by Keycube View Post
Did you "season" it with a cooking spray before the first use? Sometimes they have you do that and tell you you're good to go forever (though in reality, a little refresher is necessary after a bit).
You shouldn't have to "season" teflon. Yes, season cast iron and steel pans but certainly not teflon. With all the bad hype about teflon these days, I'm paranoid to even use it. I mostly use my well seasoned old cast iron fry pan for my burgers. I'm not a huge BBQ type fan.
post #9 of 27
Quote:
Originally Posted by Yosemite View Post
You shouldn't have to "season" teflon. Yes, season cast iron and steel pans but certainly not teflon. With all the bad hype about teflon these days, I'm paranoid to even use it. I mostly use my well seasoned old cast iron fry pan for my burgers. I'm not a huge BBQ type fan.
Ah, my bad. See what happens when I try and get all domestic? I just bought my first cooking apparatus in a gazillion years (an electric griddle), and now all of a sudden I think I'm freakin' Gordon Ramsay!
post #10 of 27
I have this one and love it.
http://www.amazon.com/George-Foreman...d_bxgy_k_img_b
Never had a problem with anything coming off it.
post #11 of 27
Ours has always done that. It's got to be at least 9 yrs old by now. We just clean it with wet paper towels, and try to catch it while it's still warm (not hot). That's the easiest way to get the black stuff off.

I'd really like the new ones with removable plates that can go in the dishwasher.
post #12 of 27
I have an old one, but haven't used it in ages. It was never quite as easy to clean as they claimed. I don't recall having any problems with how it cooked the food though.
post #13 of 27
I have 3 They are a popular wedding shower gift Two tiny ones and one big one. I have yet to cook with my own, but used my MIL's before. She uses hers for just about everything. I found my burgers got the singed look as well.
post #14 of 27
This is mine: http://www.amazon.com/George-Foreman...573568&sr=1-24

I just used it last night for some salmon! Yum yum. I really like it, and haven't noticed a problem with one side cooking fast than the other. I let it heat up for a long time before I put anything on it. I figure the more time goes by, the more evenly the heat is distributed.

To clean up, I make sure it's hot and wipe it down with a paper towel. Otherwise, the oils start to solidify and they're harder to remove that way.
post #15 of 27
My parents have a George Foreman, which gets used on the rare occasion for cooking sausages and bacon...I love it when they cook with that
post #16 of 27
The GF Grill makes awesome french toast! LOL
post #17 of 27
Quote:
Originally Posted by Misty8723 View Post
I have an old one, but haven't used it in ages. It was never quite as easy to clean as they claimed. I don't recall having any problems with how it cooked the food though.
I'm glad I'm not the only one who ran into this! I had an old one that we used constantly before we bought the house, but since then I don't know when the last time we pulled it out was. It was always a pain to clean, though. Not as bad as it could have been, but you still had to put some work into it.
post #18 of 27
I've had one for years! The one I have is similar to this one, only the top lid is split into 2 halves and each half has it's own on/off and temperature controls. I think it's one of the first ones that he actually put out.

http://www1.macys.com/catalog/produc...ategoryID=7569

A few months after getting it it just stopped working. I sent it back under warranty and got another of the same sent back to me and it's been working fine.

I do have the problem of one side getting darker than the other. I forgot which side though as I haven't used it in months. And when I do I mostly just use it to make grilled cheese sandwiches. It cuts down on the fat needed...none in fact.

The grill I have is a PITA to clean. The grill plates don't come out and you have to drag the whole machine over to the sink and dangle it over the sink edge while trying to hold the 2 lid halves open at the same time, and sponging it clean with the other hand.

I would like to get a different one, one that the grill plates can be removed.

Another thing I don't like about mine is that because of the hinge mechanism you can't put the same thickness of meat at the back of the grill as you do the front because you can't close the lid. Not sure if that was ever changed with the newer ones or not.
post #19 of 27
I have one. It's ok. I find that it loses a lot of juice resulting in drier foods, and it's kind of a pain to clean if you get some real grime on it, but otherwise it's nice.
post #20 of 27
Quote:
Originally Posted by Natalie_ca View Post
The grill I have is a PITA to clean. The grill plates don't come out and you have to drag the whole machine over to the sink and dangle it over the sink edge while trying to hold the 2 lid halves open at the same time, and sponging it clean with the other hand.
I have the same problem - due to an old shoulder injury, it is weak and so I have trouble cleaning mine! So that I have stopped using it.
post #21 of 27
I found an actual picture of mine:

[IMG][/IMG]
post #22 of 27
Thread Starter 
Quote:
Originally Posted by Natalie_ca View Post
Another thing I don't like about mine is that because of the hinge mechanism you can't put the same thickness of meat at the back of the grill as you do the front because you can't close the lid. Not sure if that was ever changed with the newer ones or not.
The one I have, different than yours, has "floating" hinges at the rear, so the lid will go down on different sizes of meat. The lid basically, if you close it, you can lift the hinged end up about 1 1/2".

I just went cheap and big for my first one. A friend has one and I thought wow, no more grease splatter when cooking burgers in the frypan. So I went and grabbed one, my thought was, I needed the biggest surface area possible. So that's how I chose.

Now that I've used it, I would like a different one

My friends has a timer on it: you set the amount of mins. then the machine beeps and shuts off. That is handy.

- I would also like one with temp control

- removable grill plates would be good too but not a nessecity as I don't mind cleaning this one... It's easy still because its new...nothing gets stuck on it.

Thx for posting, I'm glad I'm not the only one with the burnt look on one side.


This is mine: http://www.amazon.com/George-Foreman...4638190&sr=1-3

It was the biggest walmart had.
post #23 of 27
Quote:
Originally Posted by Snake_Lady View Post
The one I have, different than yours, has "floating" hinges at the rear, so the lid will go down on different sizes of meat. The lid basically, if you close it, you can lift the hinged end up about 1 1/2".
Mine does have a hinge at the back that joins the lid and the base, but it doesn't raise the lid 1 1/2 inches. I find that when I put burgers or a steak on that the lid sits at an angle with the front higher than the back and at times not even touching the food, so the foods at the front don't cook at the same time as the ones towards the back.
post #24 of 27
Quote:
Originally Posted by Natalie_ca View Post
I found an actual picture of mine:

[IMG][/IMG]
Mine is the same as the this but half the size. I love cooking with it but like Chris there always seems to be a "black side" and cleaning it is such a PITA!

The last time I used mine was either September/October and it sat on the bench until December (uncleaned)
post #25 of 27
Quote:
Originally Posted by WellingtonCats View Post
cleaning it is such a PITA!
It would be ok if the plates came out, but trying to clean that thing when it's hot is not such a nice thing. Wet conducts heat and I've burned myself several times before I got wise to let it cool completely and then haul it over to the sink. But that makes it even more difficult to clean because the stuff is cemented on then.
post #26 of 27
I had one of the early basic ones, but now I have the Next Grilleration.


This doesn't have a picture of the bonus plates mine came with (a Target exclusive). It's a top and bottom with ovals to make omelets. I love it!
post #27 of 27
Thread Starter 
Quote:
Originally Posted by Natalie_ca View Post
It would be ok if the plates came out, but trying to clean that thing when it's hot is not such a nice thing. Wet conducts heat and I've burned myself several times before I got wise to let it cool completely and then haul it over to the sink. But that makes it even more difficult to clean because the stuff is cemented on then.
My plates don't come out either...but I don't find it too much of a pain to clean. Could be because it is new, the teflon coating is still perfect...so everything slides off.

(but still, next one I buy will have removable plates)

Of course the top plate is more of a pain, but what I do is just open it, and put a grease tray under the back, and then wipe with a wet soapy cloth... the grease tray catches most of the water. The top part of mine doesn't seem to get as dirty as the bottom.

I definately like it.... I think the weight of the lid might be what gives the food singe marks because of the pressure... not sure. But that is the only thing so far I don't like..

For all you that have ones with removable plates, how big is the unit? See that's what I looked for when I bought mine, I need the biggest grilling space because I'm usually cooking on it for 4... even when Mark is not here, cooking burgers, we cook 5-6 (I normally cook more for leftovers, like 8 burgers) and 6is the max. and 2 of those 6 have to be smaller burgers (my low fat ones are smaller in diameter).
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