Originally Posted by braslvr

I cook 80% of my stovetop meals in cast iron, and have for 35 years. I don't know how you survive without even one. The only things that don't get cooked in or on cast iron are pretty much soups/stews/beans.

Originally Posted by wordsew

At home microwave for 20 seconds to get the moisture out of the bread then into the toaster oven or onto the frying pan to finish.

In you're in a hotel room I suggest getting the iron as hot as possible, apply a little pressure and there you have it a very toasty grilled cheese.

Just don't use the steam function or you will be right back where you started


For the best method have 3, 4 or 5 beers or glasses of wine or any other drink you prefer and then really won't care if it's soggy, you'll eat it anyway and be happy