Context: Looking to grill mostly veggies, and occasionally chicken and fish ( flexitarian who doesn't eat red meat). I would also love to get those nice char marks on flat breads like pitas or tortillas. Hate non-stick coatings, which most indoor grill models have. Stove top is ceramic.
Given my specs, I've narrowed down the options to a cast-iron electric grill that looks kinda clunky, looks hard to clean, and only has a couple of reviews on Amazon....or a cast-iron grill pan (maybe Le Creuset). Of these two options, which would you recommend? I'm concerned that a recipe with a heavy marinade like a yogurty tandoori chicken would result in all of the marinade pooling in the ridges of the grill pan, such that grill marks would not be possible. What say you? Also would be option to other grilling materials besides cast iron (and non-stick). Thanks!