The grill pan has been around forever! It’s a great way to cook food without having an outdoor fire in your home.
The grill pan is a classic culinary tool that has been used in France for generations. Its presence can be witnessed throughout Europe and even back in my time spent attending cooking school, we cooked steaks on these griddles.
Grill pans are excellent for preparing meats and vegetables that you want to have a nice sear on. They also work well with chopsticks or utensils so they can turn delicate foods like seafood into something spectacular. Grilled food is a must for any grill lover’s meal. Food stylists often use pans to create the illusion that their steaks and vegetables were cooked over live fire, making it easy on our taste buds too.
Grill pans are a simple and effective way to create the famous “grilled” texture on your food. The ridges help it brown more evenly, while also creating those beautiful char marks that make them so tasty. Grill pans are designed to drain fat, which is great because they have the advantage over skillets and true grills. The juices from your meal flow into a pan, not out of it. You get to keep those precious liquids and use them for sauces.
The debate over the superiority of plain or stick-resistant surfaces is ongoing. Some say that they provide better food release while others argue these types are less suited for certain recipes because cooking can be more difficult without an effective nonstick coating, but there’s no arguing with success. The best type of grill pan for cooking is one without any special finish – a cast-iron one. You need to season it well and keep it seasoned in order not only to prevent rusting but also to provide a good base that will allow you the most flexibility when using your pan. Remember that enameled, stick-resistant grill pans are not to be subjected to sudden changes in temperature. For example, if you rinse your hot Le Creuset pan under cold water it can crack the coating and make food taste funny for a while until things settle out again with time.
A grill pan is a useful tool for any cook because it can be used on both small gas stoves as well as large ones. There are many different shapes and sizes available, from round to square or rectangular depending on your needs.
For me, the most important thing when cooking is that it be easy and quick. That’s why I like to use a basic 10-inch square pan because with just one burner on your stovetop or oven you can make all sorts of tasty dishes. If you want to cook a long, slender food like the whole trout then the rectangular pan is perfect for this task. It’s hard to find a better way than the gas grill for getting that authentic outdoor feel. If you’re cooking for just yourself, then this small 9″x12” square pan will do great but if your family is growing or there are more people – invest instead into something larger which can accommodate up four guests at once.
Most of us know that when cooking food, the key is to find an appropriate surface for your needs. The same goes with grills – if you want only steaks and chops then any kind will do; however, if small pieces like scallops or vegetables are more frequent, consider buying one equipped with closely spaced ridges.
A Cast-Iron Grill Pan Seasoning Guide
The best grill pans are made of cast iron. It’s sturdy and heavy, which means it will conduct heat well to cook your food with an authentic grill flavor for all those who love their cuisine unrivaled by anyone else. The great thing about cast iron is that it’s incredibly durable and will last for years. However, you need to take extra care when washing or seasoning your pan because if they’re not seasoned properly then the finish can wear away quickly which causes rusting.
If you want to make sure your cast-iron cookware lasts a long time, it’s important not just how often you use them but also the method. Here at Lodge Manufacturing Company, there are several tips for making this happen.
- Place a rack in the highest position and another at the lowest. Line the lower one with aluminum foil so that you can catch any drippings, preheating 350°F before starting.
- Wash it with hot soapy water and a stiff brush. Make sure you scrub all over; if there are any oil or metal shavings left from when they were manufactured then this will come right off.
- The pan should be thoroughly rinsed and dried before being put away for future use.
- Gently brush on some solid vegetable shortening to give the entire surface an even coat. A pastry brush works well for this purpose.
- After placing the grill pan upside down on an upper shelf, leave it there for baking for one hour.
- Let the oven cool before removing your pan from it.
- Keep the pan out of direct sunlight and store it in a cool and dry place.
As time goes on, the pan becomes better and more seasoned.
To maintain the quality of your cast-iron grill pan, be sure to clean it after every use and never wash them in a dishwasher. Use hot water with a stiff brush or sponge followed by oiling while still warm so as not to damage any surface finishes on these valuable tools.
Don’t worry if your pan starts to develop a strange smell, rust, or leaves an unusual metal taste. Just wash it with soap and hot water, and scour off any rust that might be on there from steel wool—no need for fancy equipment here!—and reseason it.
Choosing A Grill Pan: Buying Guide
- • Look out for thick metal or cast iron bodies that can distribute heat evenly and absorb it quickly so your food doesn’t overcook.
- • Grill pans should have high, sharp ridges to give you crystal-clear grill marks.
Cooking In A Grill Pan: Recommendations For Beginners
- • When you want to cook food without burning it, use a pan with preheated grill. Place the hot surface over medium-high heat rather than high and your dish will be safe from burning.
- • When testing to see if your grill pan is preheated, sprinkle some water on it. If you have a hot griddle or frying pan and the drops sizzle as they evaporate in two seconds then there’s no need for further heating.
- • An easy way to prevent food from sticking is by lightly oiling the tops of your grill pan. Then just fold a paper towel into tight pads and dip them in small bowls until they’re all covered with an even layer. To get rid of excess oil from your pan, hold a folded paper towel with tongs and run it over the top of the ridges. Be careful not to drizzle any on purpose or else you may end up burning.
- • Grill pans can be used for both dry and wet foods, but they are best for chops, steaks, and fish fillets. When you’re cooking with a wet ingredient like vegetables or meat (that has been doused in the sauce before being placed onto the hot pan) then it’s best to drain them well before placing them on the grill pan.
- • If you want your food to have impressed and crisp grill marks, turn it halfway through the cooking process.
- • It is important to cool enameled or stick-resistant grill pans before immersing them in soapy water because the acidity can damage your grills. It’s important not to add soap when soaking a cast iron grill pan. Keep your pans looking like new by soaking them for five to ten minutes, then scrubbing them with a stiff brush made of natural or plastic bristles. Use wire brushes if needed when cleaning cast iron cookware.