One thing that I learned the hard way about cast iron pans on the stove-top: preheat on medium, cook on low.. If you put the flame on high, many cast iron pans can end up cracking, and if you cook on anything above low, unless you have one heck of an exhaust system, you will have smoke all over the place.
Which is exactly why I use a Cuisinart Griddler after rubbing the steaks with CharCrust Original Hickory!
The George Foreman never got hot enough for me. Does the Griddler so a better job?
Because of the "sear
" setting, it does. And, it will do up to a 2.5" steak. The grill plates are easily removed for cleaning and clean up quite easily. Even though it "looks good" on the counter, it is realtively light and compact for easy storage. It will be the best $60 bucks you ever spent for anything that goes into the kitchen.
Prior, I had a Foreman Grill and had the same problem with it. That was twelve years ago, so in fairness to the Foreman Grill the new ones probably have addressed this issue. I've had my Cuisinart for six years now and it still looks - and performs - as new.
A little off this topic, I recently watched a CNBC "special" on COSTCO and now having "seen inside" a bit, I appreciate them more than ever: especially the care they take to insure the quality of the limited number of items they stock. The fact that both Sam's and COSTCO always
stock this model speaks volumes for it.