How to cook in a grill pan: delicious stripe dishes, care secrets and reviews

Why do I need a grill pan? Then, to realize the three main culinary aspirations of the modern housewife:

• simplify the cooking process;
• speed it up as much as possible in order to save time;
• get both tasty and “healthy” results.

Grill pan: pros and cons

This miraculous frying pan migrated to the home kitchen from a professional restaurant industry and immediately fell in love with the housewives for the ability to turn the most mundane dish into a gastronomic masterpiece. The features are impressive: a grill pan combines the capabilities of a traditional frying pan, barbecue and barbecue, toaster and microwave, double boiler and oven. Moreover, today there is a very wide variety of grills for the home: an electric grill, a double-sided grill pan, a grill pan with holes for a barbecue, a grill pan, etc. All devices are designed for convenience for the hostesses of their kitchen. The choice in the acquisition is yours; pay attention to the rating of the company and the store where you will buy the pan. You can buy it in the Ikea online store, but not everyone likes to shop without feeling the goods.

Advantages

Cooking in such a modern high-temperature cookware is very simple. The difference between a grill pan and an ordinary one is that it preserves the natural taste of products, nourishes them with excess fat and juice. A special heat treatment mode allows you to save energy value. The following five features stand out from this type of cookware.

1. Corrugated bottom. The main distinguishing feature of the grill pan. Direct contact of the products with the coating of the pan occurs only on the "hill", that is, on the ribbed strips. The melted fat drains into the hollows between the edges of the grill and evaporates, which eliminates the appearance of an unpleasant odor and smoke in the kitchen.
2. Profitability. You can cook in a grill pan without vegetable oil or in its minimum quantity. Simply lubricate the convex surface with a silicone brush or spray the product itself with oil.
3. Uniform heat distribution. After heating, the grill pan keeps the temperature reached for a long time. This is due to the thick bottom, ideal for distributing and retaining heat. The mode guarantees fast cooking without overdrying and sticking to the bottom, simulating the cooking process on a barbecue or grill.
4. Simultaneous frying of different products. The technology of the grill pan allows you to heat several types of products. For example, you can combine the preparation of meat steak, mushrooms and vegetables.
5. Appetizing "beauty." Culinary art is not only gastronomic, but also an aesthetic component. Delicious golden-striped dishes from the grill pan are pleasing to the eye and awaken the appetite.

disadvantages

A frying pan with a grill has many advantages, because it is not in vain that it is among the leaders in sales. But among the key features there are three points that can be considered as minor flaws.

1. Weight of the pan. Pig-iron will weigh from two and a half to five kilograms, aluminum will be much lighter (from one and a half to two). This is the net weight of dishes without a mass of products.
2. Mandatory care after each use. It consists not only in washing, but in the further thorough wiping dry and lubricating the bottom and walls with oil. Neglecting these requirements, one day you risk seeing your kitchen assistant covered in rusty stains.
3. Lack of cover. Most often, a grill pan is not equipped with this accessory.

We buy: how to choose

A grill pan is not cheap. Therefore, when choosing, it is better to immediately study the topic, read reviews, take into account the taste preferences and habits of family members so that the device takes its rightful place in the kitchen. Everything is important: the shape, material, diameter of the frying surface. Consider these and a number of factors when buying.

The form

The choice of a standard round or frying pan of an unusual oval shape depends on what it is planned to cook on it. Four options can be distinguished.

1. Square. The most spacious and suitable for absolutely any dish.
2. Round. Less roomy, but heats more evenly. It is convenient for frying cutlets, meat steaks, cheesecakes.
3. Oval or rectangular. Ideal for cooking fish.
4. Large grill trays. Outwardly similar to corrugated baking sheets for the oven, they simultaneously occupy several burners (size about 40 × 26 cm).

Material

Basically, they make either cast-iron frying pans or aluminum alloys. It is believed that cast iron holds the palm among kitchen utensils. But aluminum is not inferior in many respects. Read more about the advantages and disadvantages of materials in the following table.

Table - Advantages and disadvantages of aluminum and cast iron pans

A pen

The location and material of the handles can also be quite a trifle, when you urgently need to move the red-hot grill pan from point A to point B. Note two recommendations.

1. Two are better. Choose a model where one handle is located opposite the other. So it’s much more convenient and safer to use a frying pan.
2. Unreservedly heat resistant. It can be a special plastic with silicone coating, wood, a mixture of steel and bakelite. The latter is a modern plastic that mimics the texture of the stone. In a cast iron grill pan, the handle can be solid.

Corrugation Height

The height of the grill is the key feature responsible for the perfect warming up of the dish. The protrusions should be high enough. If the bottom ribs are small, the product will come into contact with the entire surface, stick to it and as a result of the expected grill effect it will not work.

Diameter

On store shelves, most often you can find a grill pan with a diameter of 20 to 28 cm (top diameter, pick a lid on it). When choosing, focus on the number of family members for whom the food will be prepared:

• for one - enough pans with a diameter of 20 to 24 cm;
• for two - 26 cm are optimal;
• family format - 28 cm.

Plate compatibility

Before choosing a grill pan, ask what types of coatings are compatible with your type of stove.

• Gas. All types of gas stoves can be used.
• Electric. For an electric furnace, a pan of any material is suitable. It is important that the bottom is thick, since the heating temperature of the electric stove is higher.
• Glass ceramic. Glass ceramics are heated even more, so the bottom of the dishes should be no thinner than 3 mm. In addition, the bottom of the grill pan, designed for a glass-ceramic stove, must be completely smooth and even.
• Induction cooker. Designed for the use of dishes with a thick bottom made of metals with magnetic properties. This is both cast iron and aluminum (but without fail with steel inserts at the bottom).

Cap

Typically, a grill pan does not provide a lid. By the way, opinions about its necessity were divided.

• Behind. Some housewives advise you to immediately pick up the lid when buying, since fat can splatter and stain the stove during frying. It can be made of heat-resistant glass, metal or a cover press. The latter weighs from three to six kilograms and is needed for the preparation of voluminous dishes: tobacco chicken, hot sandwiches or a vegetable mix.
• Vs. Other owners of the “striped” pan claim that the grilling technology itself involves frying without a lid. In a word, it is up to everyone to decide whether it is advisable to buy a cover.

How to use

To cook in a wonderful skillet, it is not necessary to look for special recipes. Create and experiment with the familiar menu. Whatever you fry, the main thing is to adhere to ten key principles of cooking.

1. Lubrication only on the edges of the grill. Oil only the convex parts of the pan or the products themselves.
2. Warming up before cooking. The pan should warm up well, only then put food on it. In the opposite case - adhesion to the surface of the dishes is provided.
3. Moderate fire. If your taste is well-fried meat, turn down the heat and turn the cue ball several times.
4. Wait for the crust. Do not overturn products immediately, but only after the formation of a golden crust.
5. Appetizing pattern. Turning it at an angle of 90 ° C will give your dish a net-like pattern.
6. Be careful with the cover. If you cover the dishes, the dish will be stewed, not fried.
7. Preliminary preparation of products. Meat and fish can be pre-marinated (depending on taste).
8. Do not overdo the dishes. Everything is prepared very quickly. Barbecue is fried for no more than two minutes on each side, steak - two to three minutes, vegetables - about four.
9. Do not chop the food very finely. Otherwise there will be no juiciness. For example, steaks at least 1.5 cm thick.
10. Take fish with skin. Filet may fall apart.

The first use of a cast iron pan

In order for the cast-iron “assistant” to serve faithfully for many years, it is important to create a natural non-stick coating from the oil layer at the first application. It will also be rust prevention. The following six steps will help you get started right.

1. Open a window or turn on the hood.
2. Heat the grill pan and heat it with salt for ten minutes (stir the salt until color changes).
3. Discard the salt, and rinse the cooled dishes without detergents.
4. Pour less than half a teaspoon of vegetable oil and carefully rub with a brush on the bottom and walls.
5. Heat and bake for 10-15 minutes.
6. The procedure of "frying" the oil, repeat two to three times so that it penetrates into the pores of cast iron.

What can I cook

What can I cook in a grill pan? Connect your imagination, invent and invent unusual recipes, collect rave reviews. Anyway, it will be: juicy steaks of meat or fish, chicken or meatballs, vegetable or meat skewers, squid with sauce or fruit platter.

Vegetable Mix Recipe

Ingredients:

• two large tomatoes;
• one bell pepper;
• medium squash;
• one eggplant;
• three to four champignons;
• one onion;
• a tablespoon of oil;
• juice of half a lemon;
• a few cloves of garlic;
• a pinch of salt and black pepper;
• chilli;
• a tablespoon of sugar without a slide.

Cooking process

1. Cut vegetables into large pieces or circles.
2. Make dressing: grind chili peppers and garlic, squeeze lemon juice.
3. Mix everything, pickle vegetables for half an hour.
4. Oil the bottom of the pan.
5. Heat the grill pan and fry in a single layer.
6. Salt a minute until ready.

Grilled fruit

Ingredients:

• six to seven pieces of any elastic fruit (you can slightly unripe);
• 30 ml of sugar syrup or sweet alcohol;
• aromatic spices to taste (cinnamon, rosemary, cloves, nutmeg);
• half a teaspoon of olive oil;
• skewers.

How to cook

1. Coarsely chopped fruits put on skewers.
2. Fold in a container.
3. Mix spices with syrup and alcohol.
4. Pour fruit and soak for 15-20 minutes.
5. Heat the grill pan, grease the bottom with oil, reduce heat and put the fruits on skewers.
6. Fry on both sides to distinctive stripes.
7. Add honey before serving.

Chocolate Bananas

Ingredients:

• four bananas;
• the third part of a packet of butter;
• cream and milk 100 ml each;
• 100 g of dark chocolate;
• 100 g of sugar.

How to cook

1. Melt the butter in a water bath.
2. Pour in sugar and mix well.
3. Peel and cut bananas along the length.
4. Dip them in oil and fry in a grill pan until golden brown.
5. Melt the chocolate in a water bath, add milk and cream, warm.
6. Pour the fried bananas with chocolate sauce.
7. Serve with ice cream.

Chicken fillet

Ingredients:

• 0.5 kg of chicken;
• greens (assorted);
• a pair of cloves of garlic;
• half a teaspoon olive oil;
• salt and black pepper.

How to cook

1. Chicken fillet cut in half up to 2 cm thick.
2. Wrap in cling film and discard.
3. Grind greens and garlic, mix with salt and pepper, pickle meat.
4. Soak to half an hour.
5. Lubricate the ribbed bottom of a hot grill pan.
6. Reduce the heat, lay out the fillets and fry for a minute on each side until cooked.
7. The approximate cooking time is five minutes.

Cheese Delicacy

Ingredients:

• 300 g of suluguni;
• Spices: basil, tarragon, rosemary, thyme;
• to taste apple or wine vinegar;
• oil for lubrication.

How to cook

1. Sprinkle sliced ​​cheese with herbs and pour vinegar for 15-20 minutes.
2. Lubricate the bottom of the grill pan with a silicone brush.
3. Put cheese on the hot surface of the grill pan.
4. After a minute, turn over using cooking tongs.

Knowing how to cook in a grill pan, even in rainy or snowy weather you can enjoy the perfect barbecue. Grill pan is a successful invention. But manufacturers went further. Already now there are double grill pans for sale in which you do not need to turn the products over. It is enough just to put the different sides of the dishes on the stove one by one, you can see them in the photo. The products in it are prepared in their own juice, surprising with their delicate, exclusive taste and mouth-watering appearance.

Grill pan reviews

I have such a miracle, I’m very happy with that! I cook on it almost every day! The barbecue is excellent! and not only shish kebab, also super sausages, baking me ponra, only it needs to be done in silicone.

Victoria, http://forum.hlebopechka.net/index.php?showtopic=8630

I have an old Soviet cast-iron grill pan for making tobacco chickens. Ribbed bottom, 34cm in diameter. the height of the pan is 4 cm., the pan itself weighs 2 kg. the press is the lid, weight 5kg, total: - 7kg. very heavy - but good, it cooks great, you can not only smoke chickens, you can fish, meat, rolls ... homemade salticon is very tasty with a crispy crust and well-pressed. The pan is suitable for all types of stoves, you can put it in the oven and rustic stoves - the drawback is very serious, but this is the meaning of the pan.

nattela.v, http://forum.hlebopechka.net/index.php?showtopic=8630

Cooking meat in a grill pan, I don’t drink oil at all - the main thing is to warm the pan thoroughly. The taste of meat in this case, of course, is different if you cook the same in an ordinary pan with butter! Moreover, the meat is salted, peppered after cooking, drip even on the finished slice of olive oil and a more useful, natural and healthy way of cooking can not be found! (except for a couple)
Vegetables, on the contrary, are chopped, salted, pepper, watered with a small amount of olive oil, mixed, and after 5-10 minutes they are grilled in a pan. So you can fry zucchini, eggplant, cut into plastics.

Gialappa, http://forum.gotovim.ru/forum2/topic6931.shtml

Once, a husband was presented with such a frying pan at work. Which company do not know. She is very heavy. I love to fry fish and vegetables on it. It turns out beautifully and you need a little oil, but if the fish is oily, then I generally fry without oil. I didn’t notice the difference in taste, it just comes out less greasy, and this is considered more useful.

Inessa, http://forum.gotovim.ru/forum2/topic6931.shtml