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Title: need guidelines for using this pan
Review: My latest Foreman grill is worn out, and I bought this pan as a possible replacement. In three tries so far, though, I haven't been able to cook anything well. The pan is either too hot, and the char marks are too burned and the food sticks to the pan while being underdone, or, in trying to lower the heat, there are no char marks and the food gets overcooked and dry. Obviously, I'm doing something wrong, but there were no general guidelines about pre-heating the pan, "greasing" the pan" (I tried PAM, but any of that just runs down the side of the grids), how long what should cook, etc., etc. I'll tackle it again in a few weeks when things slow down, but in the meantime, I'm still using my aging Foreman
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