emsgranny-
A grill pan does have the ridges.
I cooked chicken breast last night. I did coat it with oil and heated it on the stove for about 20 minutes. It turned out pretty good. The directions said to cook on low-med heat. I wish there was a thermostat on the stove top like in the oven. My idea of med heat might not be the same as their's. It wasn't getting the nice grill dark marks so I turned it up a little.
I cocked some zucchini slices also.
Washing-I poured some water on it while it was still hot and scrubbed with a rubber spatula to remove the cooked on gunk. Mine has some sort of enamal coating. Then recoated with a little oil. We'll see if I cooked too hot when I try to cook with it again. Nothing stuck so we'll see.
Please know that I am not talking quality cast iron cookware.
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