All About Grill Pans

Kitchen utensils are very diverse, and each of its elements finds its place in our daily life. Our article will talk about this type of kitchen utensil as a grill pan. Consider its advantages and disadvantages, talk about manufacturers, find out the nuances of choice and use.

A characteristic feature of a grill pan compared to a conventional pan is a bottom covered with special ribs. It was a ribbed addition that imitated a full-fledged separate grill, and gave the name to this type of cookware. Whatever products are used, they will only partially touch the base. Therefore, in this case, the modes of frying and steaming are actually combined.

A grill pan may partially replace a variety of kitchen appliances:

• ordinary pan;
• oven;
• barbecue;
• toaster;
• B-B-Q;
• Microwave.

There are three main goals that are achieved by using a grill pan:

• simplification of cooking;
• time reduction;
• achieving an optimal balance between taste and health benefits.

This type of cookware can be used not only for processing meat, poultry or fish. It will turn out quite well to cook both vegetables and fruits. Baked fruits cooked in a grill pan have an unusual taste. Refusal to use oil or its minimal use allows reducing the energy value of food.

Among the advantages of grill pans is the ease of embodiment of the most complex culinary recipes. In them it is much easier than in ordinary pans to preserve the natural taste of products. Ensures their saturation with excess fluid released out. A carefully selected processing regimen does not affect the nutritional and energy value of the prepared products.

Due to this design, the products come into contact with the coating only on the protrusions. All fat and juice flowing into the recesses separating the ribs evaporates. As a result, the dish becomes more juicy and it is possible to avoid the formation of unpleasant odors, smoke, and burning.

An important feature of the grill pan is its efficiency. To fry food you will need a very small amount of sunflower or olive oil. In some cases, they do without it at all. And if they do, then some cooks moisten the convex parts with a silicone brush, while others spray the product itself.

Still, as already mentioned, heat is distributed as evenly as possible. A preheated pan holds the temperature longer than usual. The thick bottom also helps in this.

It is possible to quickly cook various dishes without overdrying them. The sticking of food to the bottom is excluded, even if the work of a barbecue or a full grill is reproduced. Another significant advantage of such dishes is the ability to cook several different foods or dishes at the same time. It will not be difficult to cook in one pan:

• mushrooms;
• steak from selected meat;
• vegetables.

However, the grill pan has obvious disadvantages. It is heavier than ordinary analogues: cast iron products weigh 2-5.5 kg, and made of aluminum - from 1.5 to 2 kg. To this mass will also be added the weight of the products.

A grill pan requires more complex care than ordinary dishes. Just washing it is not enough. You will need to wipe the entire surface to dryness, and then lubricate it with oil. If you violate these rules, you may encounter intense rusting. And one more nuance - grill pans in most cases are delivered without lids.

The conversation about the configuration of the grill pan should start with that not only the dimensions of the hobs should be taken into account, but also the individual needs of the customers.

• Most often they take a traditional round container, but some owners prefer other forms. The round model is good in that it heats up very evenly. In such pans, mainly meat and vegetable food, omelets and fried eggs are cooked, and fillets are fried.
• Oval is best for cooking fish dishes and pork schnitzels.
• The square shape is also quite common. Its main advantage is increased capacity. In such dishes cook vegetables, steaks. A square frying pan can be used for cooking for the whole family or a friendly company.
• The rectangular type of grill pan allows you to process a large number of products. Dishes are baked very evenly.

Some firms produce rectangular cast aluminum pans, but the most practical solution is cast iron cookware. They ideally meet the requirements that arise when cooking the grill.

Cast iron is characterized by high thermal conductivity, which allows you to quickly and uniformly warm the entire dish. In fact, the effect of processing in the oven is reproduced. In a cast-iron pan, you can easily realize almost any recipe. However, overweight is a serious problem.

A saturated “metallic” smell will constantly emanate from the surface. But the meat can be fried to exceptional perfection. Although the pan is heavy, it is easy to wash, and over time, the appearance does not deteriorate.

Aluminum is also popular. It is much lighter than cast iron and it passes heat very easily. Aluminum cookware is invariably made with non-stick coating. Quick heating can sometimes even be inconvenient, and therefore it is advisable to give preference to products with a thick double bottom.

Connoisseurs of tasty and healthy foods should opt for stainless steel. It is guaranteed not to enter into chemical reactions with the substances that make up the food. Therefore, the loss of useful properties is excluded. However, stainless steel requires constant and very thorough care. You will have to abandon the use of steel brushes, abrasive substances and powders.

Ceramic-coated pans deserve a separate discussion. Some experts even believe that this is a kind of peak in the evolution of dishes today. It is these pans, not Teflon and cast iron, that are recommended to supporters of proper nutrition. Contrary to the beliefs of some people, the quality of the ceramic coating does not deteriorate for several years. It itself is made from proven substances of natural origin.

The advantages of ceramics are:

• excellent resistance to mechanical wear (due to the absence of pores);
• hard blade compatibility;
• variety of coloring;
• minimal risk when using detergents;
• suitability for washing in dishwashers;
• suitability for cooking baby food.

Consider the products of the most popular brands.

• If the choice is stopped on a ceramic pan, then you need to pay attention to products Fissler brands. This company manufactures products primarily for professional cooks. However, reasonable prices allow you to use it even at home. Each copy has an individual technical passport. The warranty period is 5 years.

Case aluminum base has significantly reduced the mass of the product. The outer layer of the coating is characterized by increased wear resistance. Genuine German quality is also expressed in excellent ergonomic characteristics and safety in use. Engineers and designers scrupulously think through all such nuances.

• French company Tefal can also offer excellent pans. In its assortment there is a wide range of models in the low price range. Brand coverage for 2 years. Due to the rather large thickness of the walls and bottom, the danger to the ceramic coating is minimized. A characteristic feature of Tefal products is also an integrated heating indicator.

• A good choice might be products of the TVS brand (Italy). They are equipped with a coating made of sand nanoparticles. You can easily choose pans with a diameter of 26 cm or even 28 cm, if necessary. In most cases, TVS pans are fairly lightweight and easy to care for. The manufacturer does not try to save at all costs and therefore makes a reliable thick bottom.

• Fans of true Swiss quality should take a closer look. to Swiss Diamond pans. The company says it uses ceramic mixed with diamond crystals. The design is designed with the expectation of maximum conservation of taste. The body is made of aluminum-silicon alloy. The handles are fixed securely and are not exposed to heat.

• Another popular Swiss brand - Vinzer. This company specializes in the production of stainless steel cookware.

• German concern Gipfel has another specialization - cast-iron frying pans. Consumers rate them very highly.

• In the budget and moderately expensive price group stands out Maestro productscharacterized by attractive design and special comfort of use.

• Products deserve attention Belgian manufacturer BergHoff. He is considered one of the world leaders in the manufacture of dishes. The main structural material is cast aluminum.

• It is worth a closer look and cast iron Lodge Non-Stick Pans. The American company produces mid-range products. In most versions, the size is 26 cm, but it is not difficult to find dishes with a diameter of 30 cm.

There are several more brands that supply quality grill pans.

• The first of these is Risoli. This Italian company has been operating steadily since 1965. All stages of production, starting with the receipt of metal raw materials, occur exclusively in Italy. The company uses granite coatings, and makes frying pans for pancakes using marble. The main structural material is cast aluminum. The use of lightweight material instead of heavy cast iron was consistent with the trends of the 1960s.

In practical terms, this made it possible to provide a number of characteristic advantages. Thickening of the walls and bottom made the heating much more uniform than before. Risoli products are delivered to various countries of the world. Aluminum alloy is selected individually and, no less important, the final finish is done strictly by hand.

The company claims that its products are suitable for use in the oven, microwave, on a ceramic glass stove. There are separate models designed for use on induction cookers. The designers took care of the convenience of preparing healthy and tasty food. You can safely carry out any kind of culinary experiments and get a brilliant result.

• Pans Saporella with folding handles made of wood have a size of 28x28 cm. They are suitable for work on any stove (except induction models). Dishwasher safe. Cover not included.

• From pans of other companies should be allocated Wellberg products. Their characteristic feature is marble coating. According to consumers, this option is much more practical and convenient than Teflon, and even surpasses ceramics in a number of parameters.

Wellberg products are valued for:

1. significant capacity;
2. the convenience of pens;
3. minimal risk of burning food;
4. suitability for work on a usual gas and induction cooker;
5. general feeling of quality factor.

• But attractive options do not end there. It certainly deserves attention and Model AMT Gastroguss AMTE285G. This grill pan is appreciated for the special arrangement of the ribs at the bottom. The relief allows you to get rid of the traditional dilemma: put pieces of meat on the diagonal or agree to the appearance of "wrong" stripes. Important advantages are the thickened bottom and the presence of non-stick coating.

The removable handle is long enough and is equipped with a one-piece additional ear. This simplifies the cooking process in the oven. However, due to the lack of a ferromagnetic disk, this model cannot be considered suitable for an induction cooker.

• The next interesting version is the Nadoba Vilma 728220. This is a square frying pan equipped with a heating indicator.Czech developers have provided recesses for draining the liquid, placed at the edges, and not from the side, as usual. The handle is equipped with a thermochromic indicator. It accurately shows when the dishes are warmed up and you can start work.

The pan works well on an induction cooker. It can be washed in the dishwasher. However, it is worth noting that the handle mount loosens over time.

• From domestic products to the top best deservedly falls Model "Maroussia Standard 3724g". This is a relatively inexpensive round product. The manufacturer used marble spraying; the internal volume is sufficient to prepare a small amount of food. Frying pan "Maroussia" is quite compact, and in terms of non-stick properties it fully complies with the requirements for a ribbed grill.

• And here is the BAF Galaxy Induction line 4002 16 28, as the name implies, has no such problem. This solid German-made frying pan resembles, rather, a universal product. The main structural alloy is the best type of stainless steel (18/10). 3 layers of non-stick titano-ceramic coating do not collapse from the touch of metal cutlery, do not burst when heated excessively.

• KitchenAid KC2T10NRST concludes our review. This model is perfect for users of electric stoves. A very thick bottom (even without taking into account the relief part) excludes sticking. At the same time, quick warm-up is provided, the handle is fixed firmly and securely. You can use metal cutlery and accessories, the main thing is that they are not too sharp.

• Choosing dishes for a gas stove, you can use containers of any materials. But a mandatory requirement will be strict compliance with the size of the pan and burner. If an induction cooker is installed at home, it is advisable to check the dishes for it with a magnet. Such a check should be carried out even with special markings. Sometimes (although very rarely) it can be faked.

You can choose the right pan for working on glass-ceramic surfaces taking into account such requirements:

1. correspondence of the bottom section and the burner section;
2. the presence of handles with heat-resistant coating;
3. cast iron or aluminum layer, which reduces the likelihood of burning.

• Giving preference to a ceramic corrugated frying pan, it is important to realize that it is not easy to handle. Positive properties are preserved only in one case - if the pan is protected from prolonged contact with water. In addition, ceramics are easily destroyed by significant temperature changes.

• One more point should be clarified right away: a number of ceramic-coated pans are not suitable for washing in a dishwasher or may be damaged by separate detergents.

• If the consumer opts for a pan with a ceramic layer, you will have to pay attention to the method of applying it. Spraying is much better and more durable than the rolling technique, but it turns out to be more expensive, and manufacturers of budget products do not like it.

• It is important not only to look at the material of which the pan is made, but also to what type of lid it comes with. For some people, lightweight, transparent covers are preferred, while for others, heavy ones that hold steam and juice inside are preferred. You need to focus only on your own tastes.

• Wanting to purchase the most durable goods, it is necessary to give preference to cast-iron products. However, it should be borne in mind that for lovers of pancakes and pancakes, they do not fit very well.In this case, you have to make a choice in favor of aluminum or steel. The molded case lasts longer than that made by stamping, however, and it costs much more.

• When buying the first frying pan in your life yourself, it is worth making a choice in favor of a model of a well-known company in the middle price segment. If the decision proves unsuccessful, you won’t have to regret excessive expenses. Buying both a very expensive and a very cheap frying pan is undesirable.

• You should choose not so much a manufacturer as a specific model. Each brand, even the most prestigious, may have unsuccessful modifications to the dishes. You can filter them out by studying reviews on independent sites. Of great importance are those additional accessories that are included in the delivery.

• When these points are studied, it is time to pay attention to the ergonomic properties of specific models. Experienced housewives always check the pans "in the hand", see if their handles will not get too hot.

• Even if there is comparatively a lot of space in the kitchen, it is advisable to choose models of dishes with retractable or folding handles. For some reason, it turns out that there is always not enough space.

• You should make sure before buying that the package includes instructions.

• Special requirements are put forward when buying corrugated utensils for barbecue. In this case, it is recommended to give preference to ceramic products.

Regardless of whether the pan comes with a removable handle or not, it can be made of such an unusual material as granite. And his unusualness does not mean that he is something bad. Of course, nobody makes completely stone kitchen utensils.

Accidentally leaving scratches on a granite pan is almost impossible. However, one should not undertake all sorts of radical experiments, check the product for strength. Another feature of such dishes is a fairly quick, uniform heating. Heat is stored for a long time. And the dishes themselves will last a very long time.

But it is important to understand that granite coating has some weaknesses:

1. high cost (compared with Teflon products);
2. risk of damage due to temperature spikes;
3. the inability to clean with abrasives or aggressive substances;
4. mechanical failure during impacts and falls.

Regardless of the specific make and model, it is important to use the grill pan correctly. It is quite reliable, but illiterate handling can harm even such an unpretentious thing. Before the first use, the pan must be washed with warm water, then all the dust will go away. Washing is required not only after purchase, but also after long storage.

The products themselves are placed on the grill pan only after cutting into thin slices. The more important the effect of the coal grill, the thinner you will have to cut everything. Slices of food must be coated with vegetable oil. If you put it on the pan, the products will start to stick, and smoke may appear. Given the features of cooking in the grill mode, olive oil, smoking at low temperatures, will have to be abandoned.

Before cooking, the grill pan will have to be heated very much. Even if the burner or burner is working intensively, you must wait at least 5 minutes. Then the surface will warm evenly, and the cooking process will go uniformly. Even with strong heating, the characteristic traces of the ribs become clearer. If steaks, coarsely chopped chicken or something similar are fried, the distance between the pieces should be approximately 1.25 cm.

If there is no cover in the delivery kit, you still need to buy it and be sure to use it every time. As an alternative, a metal bowl is sometimes used. To get a characteristic pleasant drawing, the products after bookmarking do not touch at least 1 minute. When this time passes, you can move the pieces with forceps to prevent burning or uneven cooking.

Each type of product is turned over after a strictly defined time:

• slices of pork after 6-7 minutes;
• cutlets - 3 minutes;
• chicken slices - 5-10 minutes;
• pieces of sausage and sausage - 5 minutes;
• vegetables - 3 or 4 minutes.

Any product can be turned over prematurely if it begins to burn very much. It is recommended to stock up with a thermometer to measure the temperature inside a piece of meat. If he is not, you have to rely only on culinary intuition and luck. Shellfish, pork, veal, lamb should be heated to 63 degrees, poultry to 74. All types of minced meat are heated to 71 degrees.

If you need to store a cast-iron frying pan without use, it is carefully covered with sunflower oil (use a paper towel for this). Then put the dishes on the middle shelf in the oven and set the temperature to 190 degrees. After keeping the pan in this mode for 60 minutes, the heating is turned off, and then they wait until it cools down.

See how to choose a grill pan in the video below.