My review of a cast iron grill pan and what to cook with it. How to grill on a cast iron pan

If you like to surprise your friends and family, then you urgently need... a frying pan. True, it’s not quite ordinary: instead of the traditional smooth bottom, it has a corrugated surface. On a grill pan you can cook a wide variety of golden-striped dishes: meat and fish, vegetables and fruits, mushrooms and cheese. A modern kitchen device will give them restaurant chic or bring back memories of a country picnic in the fresh air. Reviews about the grill pan 100% confirm that any dish can be turned into a bestseller.

Why do you 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 a tasty and “healthy” result at the same time.

Grill pan: pros and cons

This miracle frying pan migrated to the home kitchen from the professional restaurant industry and was immediately loved by housewives for its ability to turn the most ordinary dish into a gastronomic masterpiece. The functions are impressive: the grill pan combines the capabilities of a traditional frying pan, grill and barbecue, toaster and microwave, steamer and oven.

Advantages

Cooking in such modern heat-resistant cookware is very simple. What makes a grill pan different from a regular one is that it preserves the natural taste of foods and nourishes them with excess fat and juice. And a special heat treatment mode allows you to preserve the energy value. The following five features make this type of cookware stand out.

Corrugated bottom. The main distinguishing feature of a grill pan. Direct contact of food with the coating of the frying pan occurs only on the “high ground”, that is, on the ribbed strips. The melted fat flows into the hollows between the ribs of the grill and evaporates, which eliminates the appearance of unpleasant odors and smoke in the kitchen.
Economical. You can cook in a grill pan without vegetable oil or with a minimal amount of it. It is enough to simply lubricate the convex surface with a silicone brush or spray the product itself with oil.
Even heat distribution. After heating, the grill pan maintains the reached temperature for a long time. This is thanks to the thick bottom, ideal for distributing and retaining heat. The mode guarantees fast cooking without drying out the food or sticking to the bottom, simulating the process of cooking on a barbecue or grill.
Frying different foods at the same time. Grill pan technology allows you to heat treat several types of products. For example, you can combine cooking meat steak, mushrooms and vegetables.
Appetizing "beauty". Culinary art is not only a gastronomic, but also an aesthetic component. Delicious golden-striped dishes from a grill pan delight the eye and whet the appetite.

Flaws

A frying pan with a grill has many advantages, it’s not for nothing that it is among the top sellers. But among the key features there are three points that can be considered as minor shortcomings.

Weight of the frying pan. Cast iron will weigh from two and a half to five kilograms, aluminum is much lighter (from one and a half to two). This is the net weight of the dishes without the weight of the food.
Mandatory care after each use. It doesn’t just involve washing, but further thoroughly wiping it dry and lubricating the bottom and walls with oil. By neglecting these requirements, you one day risk seeing your kitchen helper covered in rusty spots.
Lack of cover. Most often, the grill pan is not equipped with this accessory.

Buying: how to choose

A grill pan is not a cheap pleasure. Therefore, when choosing, it is better to immediately study the topic, read the 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: shape, material, diameter of the frying surface. Consider these and a number of other factors when purchasing.

Form

The choice of a standard round or an unusual oval-shaped frying pan depends on what you plan to cook in it. Four options can be distinguished.

Square. The most spacious and suitable for absolutely any dish.
Round. Less spacious, but heats up more evenly. Convenient for frying cutlets, meat steaks, cheesecakes.
Oval or rectangular. Ideal for cooking fish.
Large grill trays. They look like corrugated oven trays; they occupy several burners at the same time (size approximately 40x26 cm).

“Advanced” housewives advise paying attention to the presence of a spout designed to drain excess liquid and fat. There can be a couple of such gutters: on both sides of the frying pan.

Material

Mostly, frying pans are made from either cast iron 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 frying pans

Material	pros	Minuses
Cast iron	- Durability; - durability; - environmental friendliness and safety; - chemical inertness; - ability to accumulate heat; - the dishes turn out tastier; - natural non-stick coating; - not afraid of scratches; - does not require the use of special blades	- Heavy weight; - the price is above average; - rusts if not properly maintained; - fragility; - cannot be washed with ordinary dishwashing detergents; - separate pans are needed for different types of dishes (fish, pancakes, vegetables)
Aluminum	- Lightness; - low and average price; - high thermal conductivity; - does not require special care	- Soft material, subject to deformation; - reacts with alkali and acid; - non-stick coating is short-lived; - requires the use of wooden or silicone spatulas; - high probability of food burning

How to use a non-stick grill pan? A frying pan with a Teflon bottom should not be heated above 200°C due to carcinogenic fumes. And the durability of a ceramic-coated grill pan can be extended if you wash it carefully and do not use abrasive cleaning materials.

Pen

The location and material of the handles can also be a big deal when you urgently need to move a hot grill pan from point A to point B. Pay attention to two recommendations.

Two are better. Choose a model where one handle is located opposite the other. This makes it much more convenient and safer to use a frying pan.
Unconditionally heat resistant. It can be a special plastic coated with silicone, wood, a mixture of steel and bakelite. The latter is a modern plastic that imitates the texture of stone. In a cast iron grill pan, the handle can be solid.

Grill pans are often available with compact, removable handles. This design is convenient because it saves space in the kitchen and is also practical when used in the oven.

Grooving height

The height of the grate is a key feature responsible for the ideal heating of the dish. The projections must be high enough. If the bottom ribs are small, the product will come into contact with the entire surface, stick to it and will not produce the expected grilling effect.

The height of the sides is no less significant. Usually - 1-7 cm. In dishes with higher sides, food warms up better. Plus, they serve as a barrier to splashes when turning food over.

Diameter

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

for one, a frying pan with a diameter of 20 to 24 cm is enough;
for two - 26 cm is optimal;
family format - 28 cm.

Consider the area of the burners. Avoid two extremes: it is better not to go beyond the burner circle and not to take a frying pan smaller than the diameter of the burner.

Stove compatibility

Before choosing a grill pan, find out what types of coatings are compatible with your type of cooktop.

Gas. All types can be used for a gas stove.
Electric. A frying pan made of any material is suitable for an electric oven. It is important that the bottom is thick, since the heating temperature of an electric stove is higher.
Glass ceramic. Glass ceramics heat up even more, so the bottom of the cookware should be no thinner than 3 mm. In addition, the bottom of a grill pan intended for a glass-ceramic stove must be completely smooth and even.
Induction cooker. Designed for use with thick-bottomed cookware made of metals with magnetic properties. This includes both cast iron and aluminum (but always with steel inserts on the bottom).

Lid

Typically, a grill pan does not have a lid. By the way, opinions on its necessity are divided.

Behind. Some housewives advise choosing a lid immediately when purchasing, since during frying the fat can splash out and stain the stove. It can be made of heat-resistant glass, metal or a press-type lid. The latter weighs from three to six kilograms and is needed for preparing bulk dishes: chicken tobacco, hot sandwiches or mixed vegetables.
Against. Other owners of the “striped” frying pan claim that the grilling technology itself involves frying without a lid. In a word, everyone can decide for themselves whether it is advisable to buy a lid.

Review statistics say that most often women choose a cast-iron grill pan or an aluminum one with a ceramic coating, with high sides, a heat-resistant handle, a press-type lid and one that matches the size of the burners. Which grill pan is better and what is right for you depends on preferences and financial capabilities. Before using the grill pan, be sure to read the instructions and follow the manufacturer's instructions.

How to use

To cook with a miracle frying pan, you don’t have to look for special recipes. Get creative and experiment with the usual menu. Whatever you fry, the main thing is to adhere to ten key principles of cooking.

Lubrication is only applied to the grille ribs. Lubricate only the convex parts of the pan or the food itself with oil.
Warming up before cooking. The frying pan should warm up well, only then put food on it. Otherwise, adhesion to the surface of the dishes is ensured.
Moderate fire. If you like well-cooked meat, lower the heat and turn the meatballs several times.
Wait for the crust. Do not turn the food over immediately, but only after a golden crust has formed.
Appetizing drawing. Turning at an angle of 90°C will give your dish a “network” pattern.
Be careful with the lid. If you cover the dish with a lid, the dish will be stewed rather than fried.
Preliminary preparation of products. Meat and fish can be pre-marinated (depending on taste).
Don't overcook your food. Everything is prepared very quickly. Shish kebab is fried for no more than two minutes on each side, steak - two to three minutes, vegetables - about four.
Do not cut food very finely. Otherwise there will be no juiciness. For example, steaks with a thickness of at least 1.5 cm.
Take fish with skin. The fillet may fall apart.

First use of a cast iron frying pan

In order for the cast iron “helper” to serve faithfully for many years, it is important to create a natural non-stick coating from the oil layer upon first use. This will also prevent rust. The following six steps will help you get started on the right foot.

Open a window or turn on the hood.
Heat a grill pan and heat it with salt for ten minutes (stir the salt until the color changes).
Throw away the salt and rinse the cooled dishes without detergents.
Pour in less than half a teaspoon of vegetable oil and rub thoroughly with a brush along the bottom and walls.
Heat and bake for 10-15 minutes.
Repeat the process of “frying” the oil two or three times so that it penetrates the pores of the cast iron.

During operation, cast iron does not need to be scraped or cleaned with abrasives. To remove stuck food residues, you need to heat water with a drop of dishwashing balm or vinegar, soda or mustard in a grill pan and leave until it cools completely. Then wash with a soft washcloth.

What can you cook

What can you cook on a grill pan? Use your imagination, invent and come up with unusual recipes, collect admiring reviews. It doesn’t matter what it will be: juicy steaks from meat or fish, chicken fillet or cutlets, vegetable or meat kebabs, squid with sauce or assorted fruits.

Vegetable mix recipe

Ingredients:

two large tomatoes;
one bell pepper;
medium zucchini;
one eggplant;
three or four champignons;
one onion;
a tablespoon of oil;
juice of half a lemon;
several cloves of garlic;
a pinch of salt and ground black pepper;
chilli;
a level tablespoon of sugar.

Cooking process

Cut vegetables into large bars or circles.
Make the dressing: chop the chili pepper and garlic, squeeze out the lemon juice.
Mix everything, marinate the vegetables for half an hour.
Grease the bottom of the pan with oil.
Heat a grill pan and fry in a single layer.
Add salt a minute before cooking.

Grilled fruit

Ingredients:

six to seven pieces of any elastic fruit (maybe a little 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

Place coarsely chopped fruit on skewers.
Place in a container.
Mix spices with syrup and alcohol.
Pour over the fruit and soak for 15-20 minutes.
Heat a grill pan, grease the bottom with oil, reduce the heat and place the fruit on skewers.
Fry on both sides until characteristic stripes form.
Add honey before serving.

Chocolate covered bananas

Ingredients:

four bananas;
a third of a pack of butter;
cream and milk 100 ml;
100 g dark chocolate;
100 g sugar.

How to cook

Melt the butter in a water bath.
Add sugar and mix well.
Peel the bananas and cut lengthwise.
Dip them in oil and fry in a grill pan until golden brown.
Melt chocolate in a water bath, add milk and cream, heat through.
Drizzle the fried bananas with chocolate sauce.
Serve with ice cream.

You can stuff a banana cut on one side with pieces of chocolate. Fry the fruit, chocolate side up, until it melts. The dessert can be dusted with powdered sugar and served with ice cream.

Chicken fillet

Ingredients:

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

How to cook

Cut the chicken fillet in half, up to 2 cm thick.
Wrap in cling film and beat.
Chop the greens and garlic, mix with salt and pepper, marinate the meat.
Leave for up to half an hour.
Grease the ribbed bottom of a hot grill pan with oil.
Reduce heat, add fillet and fry for a minute on each side until fully cooked.
Approximate cooking time is five minutes.

Marinated pork steaks will cook less in a grill pan. Chicken requires longer cooking times.

Cheese delicacy

Ingredients:

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

How to cook

Sprinkle the sliced cheese with herbs and pour vinegar for 15-20 minutes.
Use a silicone brush to grease the bottom of the grill pan.
Place cheese on the hot surface of the grill pan.
After a minute, turn over using tongs.

If you decide to grill fish with a delicious taste and aroma, take fatty varieties: salmon, mackerel, salmon. Both whole fish and steaks, pre-salted and peppered, are suitable. Prepares in up to 20 minutes. Try not to overcook the dish, otherwise the fish will fall apart and be very dry.
You can also place pieces of fish on onion rings and wrap in foil, laying lemon slices on top and sprinkling with herbs. The grill pan is used without oil. Prepare delicate varieties (flounder or halibut) with care.

Knowing how to grill on a grill pan can help you enjoy the perfect barbecue even in rainy or snowy weather. The grill pan is a successful invention. But the producers went further. There are already double grill pans on sale in which you do not need to turn food over. It is enough to simply place different sides of the dishes on the stove one at a time. The products in it are cooked in their own juice, surprising with their delicate, exclusive taste and appetizing appearance.

Hello, dear readers! Today I’ll tell you about my favorite and explain why the grill pan has received a special place in my kitchen. Striped crispy crust, minimum fat, barbecue aroma, mmm... How can such a helper not please? Foods cooked in such a frying pan are lower in calories and are not so harmful to your figure. I decided to dispel the myths and help those who are just planning to make a profitable purchase make the right choice.

The grill pan is one of the most successful inventions. A simple device combines several functions and allows you to make a barbecue without leaving your home. The peculiarity of the grill pan is its ribbed bottom. The bottom of the pan, imitating a grill grate, makes dishes juicy and non-greasy. Thanks to the corrugations, the food does not come into complete contact with the base and 50% of the dish is steamed. It turns out that the frying pan performs the functions of an oven. It does not spoil food, is easy to use, and easy to care for. This way, you save your time and remain a super housewife in the eyes of others. And for adherents of a healthy diet, a big bonus is that much less oil is used when frying. The calorie content is not increased and you can treat yourself to a delicious grilled beef steak or dietary chicken fillet :)

Advantages and disadvantages

You should love a grill pan not only for its appetizing stripes.

I'll tell you secrets her superiority:

In a regular frying pan, the juice released by the food during frying burns and smoke appears. As a result, a carcinogenic crust forms, which tastes bitter and is harmful to health. In a grill pan, food practically does not come into contact with the hot surface. All the juice flows into the grooves and gradually evaporates;
if you are on a diet or diet, then it will help you not to overestimate your caloric intake
the pan heats up evenly and maintains the reached temperature for a long time, which allows you to quickly cook food without drying it out;
less oil is used. It is enough to spray it over the surface, lightly grease the bottom with a special brush or sprinkle the product;
You can cook different foods at the same time. For example, pork steak + mushrooms + vegetables;
can be used for cooking if you are on a diet and fried foods are not allowed;
products do not stick to the bottom;
you get beautiful stripes on the finished product :)

Cons A grill pan has an order of magnitude fewer advantages than advantages. But there are still some:

significant mass. Weight largely depends on the size of the frying pan and the material from which it is made;
Cooking in a frying pan can be smoky, so be sure to turn on the hood or open a window;
Most often the frying pan is sold without a lid. When frying large pieces, fat and juice flowing into the groove begin to splash across the surface of the stove.
This one follows from the previous one - after such frying you will have to wash not only the frying pan, but also the entire stove :)

To avoid the last 2 disadvantages, I usually resort to a little trick. When fried stripes appear on the product, cover the pan. You can even close it with a regular round lid, just to reduce splashing.

How to cook

Let's talk about some cooking nuances. Believe me, this frying pan can surprise you. Most often, meat, chicken, and fish are cooked on the grill. You can also cook vegetables and hard cheeses. If you cook without oil, the dish will turn out to be almost dietary.

To properly fry a product, you should follow simple rules:

no oil is used, or to a minimum. You can simply brush the ribbed surface of the pan or the product itself with a brush dipped in oil.
To reveal the taste of the dish, first soak the food in the marinade. And during cooking it’s better not to add salt
It is better to turn meat, fish and vegetables using special tongs. You can also use a wooden or silicone spatula.
Grill marks will be more pronounced if food is not turned frequently.

Be careful - everything cooks faster in a grill pan. Therefore, first it is heated, and after laying out the food, the fire is reduced.

How to fry meat and chicken

Do you want a juicy product with a grilled flavor? The meat has a characteristic striped pattern. Toasted crust, but juicy inside.

Pork steaks

For example, steaks are very easy to prepare. It is better to take pieces a little thicker than 2 cm, although this is a matter of taste. They need to be beaten a little before frying. If the steaks are thin, it is better not to fry them for a long time; they will turn out dry. Chopped pieces of meat need to be marinated. Take some olive oil, lemon juice, and spices to taste. I like to add a couple more cloves of garlic. Leave the steaks to marinate for about an hour. After this, they are placed on a hot frying pan.

Fry first for 1 minute on each side. Then another 3 minutes on both sides. If you like your meat well done, you can leave it a little longer.

Do not turn with a fork, because... She pierces the meat and juice flows out. When done, steaks should spring back slightly when pressed, but not be tough.

Grilled chicken breast

To prepare, take the fillet and cut it lengthwise into 2 parts. Cover with cling film and beat a little. For the marinade, grind the herbs in a blender: dill or parsley, garlic. You can add cilantro and spices to taste. Add oil to the mixture. Marinate the breast pieces for about an hour.

The pieces are fried for 2-4 minutes on each side. Be guided by their color; the grill strips should be ruddy. And the meat itself is light golden.

Fish

Fatty varieties are ideal for this pan. You can cook mackerel, salmon, salmon, tilapia, cod. Flounder, halibut, and trout meat that is too tender may simply fall apart when the pieces are turned over. Therefore, handle it with caution.

Fish steaks or fillets are marinated before frying. Choose which one you like best. You can marinate in oil and lemon juice, sour cream, cream or ready-made spices. 15-20 minutes is enough, then it is laid out for frying one piece at a time. You don’t need to grease the dishes with oil; the fish will release juice during cooking.

Cook over medium heat. The fish should be placed diagonally relative to the stripes. This feature will prevent the fillet from falling apart. And beautiful stripes will appear.

As for the cooking time, you need to be guided by the readiness of the product. I cook whole fish for about 15 minutes. If these are steaks, then usually they are ready in 5 minutes.

It is important not to overcook the fish in the pan. I love the taste of fish on a grill pan and often fry tilapia. And you?

Vegetables and cheese

Grilled vegetables go great with meat or fish. They turn out great both separately prepared and in mixes. Not a complicated recipe - take tomato, zucchini, sweet pepper. Peel and cut into slices, add spices to taste. Don't forget that salt is added to vegetables when they are almost ready.

You need to fry on both sides until dark stripes appear. If you want to cook grilled potatoes, you need to boil them until half cooked. Fry in the same way as other vegetables - until golden brown stripes appear. Then you can either simply eat them or make such an original sandwich.

Want to make grilled cheese? To do this, you should choose hard varieties. They can be spiced, spicy or classic creamy. Grilled suluguni cheese turns out very tasty.

To prepare, you should cut it into squares measuring 4x4 cm. You can do more. Place the cheese on a hot frying pan and fry until stripes appear. This is a separate dish, but it can be used in salads.

How to choose for your home

Now let’s decide which grill pan is best to buy for your home.

Which material is better: cast iron or aluminum?

Among the experts on the most delicious steaks, cast iron grill pans are considered the best. However, I am not an expert and decided not to dwell on one material, comparing the pros and cons of competitors.

cast iron frying pans respected for uniform heating, greater strength and durability. According to the experience of housewives, in such a frying pan the meat turns out more juicy and soft. Food cooks faster and more evenly. For the sake of these advantages, you will have to work a lot at the sink :) But it is better not to store food in it - cast iron transmits a metallic smell to the products. Better to transfer the leftovers to a ceramic bowl. Besides, not every housewife will agree to carry such a heavy load around the kitchen.
aluminum frying pans created for ease of use, but they are less durable. But they are more “friendly” to housewives, because... Lightweight and no problem cleaning this pan. And to increase strength, the bottom is often reinforced with an anti-deformation disc.

Judging by the store windows, the demand is generally much greater for aluminum grill pans. But finding a cast iron grill pan in stores is difficult.

Inner coating

Aluminum frying pans have a non-stick coating. A high-quality non-stick coating is applied in several layers. The first provides scratch resistance, the second provides adhesion strength, and the third enhances non-stick properties.

The simplest is Teflon coating. This coating is cheaper than competitors and copes with its function. But when using it you need to be “on alert”. The fact is that at temperatures above 200°C it begins to release volatile substances. The coating begins to evaporate and its components enter the lungs (animals die at the slightest doses, and in humans these substances cause cancer).

Lately they have been gaining popularity ceramic and polymer-ceramic coatings. Grill pans with such a coating are more expensive, but it can withstand high temperatures and does not emit any carcinogenic substances. A significant disadvantage of such a coating is fragility. The coating can crack with a strong impact and deteriorate due to sudden temperature changes.

The durability of the coating can be extended by carefully washing the pan and using wooden or plastic spatulas

There are still a lot of variations from each manufacturer. For example, Tefal uses titanium coatings in some pans. In this case, the label should indicate: “ Metal accessories are allowed" There are also granite and even diamond coatings!

I recently read that they have now come up with some kind of “thermolon” material for coating frying pans. The qualities of the material are similar to natural ceramics. At the same time, it is incredibly durable and can withstand heating up to 450°C without negative consequences for human health. Although, after reading reviews on the Internet, one gets the feeling that this is marketing “husk.” But they write that this is a regular non-stick coating, which is still made in China :)

What else to pay attention to

The main parameters have been studied. I also advise you to pay attention to important characteristics:

bottom thickness. The bigger, the better. The ideal option is frying pans with a reinforced (anti-deformation) bottom, which accelerates heat distribution and protects against deformation.
the height of the bottom ribs must be significant.
Capacity and shape do not affect quality. When choosing a diameter, be guided by the size of your stove, burners and the number of family members. The most popular remain square models with 20-centimeter sides.
The outer coating of the frying pan can be enamel or varnish. Enamel coating is more practical and durable.
It’s good when the handle is solid and covered with heat-resistant material. No less convenient are the folding handles, which allow you to use the grill pan in the oven.
The grill pan does not require a lid. As a rule, manufacturers offer to separately purchase a lid made of metal, heat-resistant glass, or a press lid.

It will also be very useful for you to watch what the expert says in this video:

Manufacturers usually report the compatibility of a particular frying pan with different stoves. In general, there are no restrictions for gas stoves, but not every frying pan can withstand the temperature of an electric burner. This question should be clarified when purchasing. For glass-ceramic cooktops, choose a pan with a smooth outer bottom. For induction, both cast iron and aluminum with iron inserts in the bottom are suitable.

Review of the most popular models

Let's study in order the better the Tefal grill pan, reviews of the company's products and its competitors. Let's evaluate the properties of the materials, find out the prices and look at the photos of the pans :)

TEFAL Talent- square shape is made of aluminum, and the handle is made of bakelite and stainless steel. It has a Titanium Pro non-stick coating and an anti-deformation disc. The dimensions of the frying pan are 26x26 cm, and the thickness of the bottom is 4 mm. Compatible with all stoves.

Grill pan Tefal TALENT, Tefal

6 779 rub.

To the store
top-shop.ru

TEFAL Flavor- round shape, made of cast aluminum and has a Resist Plus non-stick coating. Its diameter is 31 cm. The thickness of the bottom is 5 mm. It is suitable for all hobs except induction.

Grill pan- a real must-have for every modern housewife. With this wonderful device you can create miracles in the kitchen. Not so long ago, a grill pan was an amazing device that only professional chefs could boast of. Of course, today you won’t surprise anyone with such kitchen utensils, but many housewives, looking at a grill pan in a store, do not understand why they might need it.

We will tell you how to use a grill pan and share with you successful recipes for simple and tasty dishes. Having prepared at least one of them, you will be surprised how beautiful and appetizing the most ordinary products can be. But before we share with you the ingredients and cooking steps, we will tell you how choose the best frying pan.

How to choose a grill pan

Grilled zucchini and eggplant

Take zucchini and eggplants, wash them, remove the stems. Cut the vegetables into thin slices, place the eggplants in salted water for 10 minutes to get rid of the bitterness. Place the chopped vegetables on a hot grill pan without adding a drop of oil and fry until soft. This way you can cook sweet bell peppers, tomatoes, and champignons. It turns out very tasty and low in calories.

Steaks on the grill

Wash the beef tenderloin, cut it into large pieces (about 2 cm thick), wrap the meat in paper towels and place it in the refrigerator for a day. Of course, you can cook the beef right away, but if you let it rest, the steak will turn out incredibly juicy. 3-4 hours before cooking, remove the meat from the refrigerator.

Salt it, pepper it and sprinkle with your favorite spices. Then, using a silicone brush, thoroughly coat the surface of the meat with vegetable oil. Place the steaks in a well-heated frying pan and fry them on both sides until cooked.

A grill pan is a versatile item in the kitchen, thanks to which you can cook healthy food with a minimum amount of fat. Which grill pan is better to choose - cast iron or non-stick? How to properly care for a cast iron frying pan so that it lasts a long time? In this article I want to talk about my experience of using a cast iron grill pan, about caring for cast iron, and I will tell you what and how you can cook on it.

What is a grill pan for? In order to fry many foods without fat or with a minimum amount of it - meat, fish or vegetables. For example, during frying, a meat steak lies on the convex ribs of a frying pan, and all the juices flow down between these ribs, due to which the meat is fried, in contact only with the ribs of the frying pan, and not stewed in its own juice, as if cooked in a regular frying pan, and in At the end, a crispy crust does not form and the dish turns out juicy, while not at all greasy.

For several months, my husband and I looked at a variety of grill pans and finally decided on a cast iron grill pan with a removable handle (also included a lid) from a Ukrainian manufacturer, like this one

We have been using it for almost six months now and are still very pleased with this purchase, we cook with it often and with pleasure. We have something to compare with, because we have previously used a non-stick grill pan several times, which we rented from friends. We doubted whether it was worth taking cast iron, because it requires a little more care than a regular coated frying pan, and besides, a cast iron frying pan is heavy. But these two disadvantages turned out to be quite insignificant compared to the advantages of using such a frying pan. Before using a cast iron grill pan, be sure to familiarize yourself with the operating features of such utensils so as not to be disappointed on the first day.

Why you should buy a cast iron grill pan:

1) Due to the fact that a cast iron frying pan has a high heat capacity, it heats up to high temperatures, frying occurs very quickly, due to this, a meat or fish steak immediately “grabs” from the top, and all the juices remain inside. The product is fried in cast iron much faster than in a coated aluminum frying pan, so it remains juicy - whether it is meat, fish or vegetables, the steaks do not have time to dry out during the frying process. As a result, the dish turns out tastier than in a regular frying pan, juicy, with appetizing grill stripes.
2) Cast iron is a durable, environmentally friendly and safe material that does not emit toxic substances.
3) Products can be stirred and turned over with iron spatulas or tongs without fear of damaging the non-stick layer, as in coated aluminum pans.

How to prepare a cast iron grill pan for first use

Be sure to prepare the pan for the first use. You need to wash the pan well with detergent,

Dry thoroughly and heat over high or medium heat with salt. To do this, pour coarse salt in a layer of about 2 cm so that it completely covers the bottom, and heat the frying pan.

The frying pan with salt will begin to smoke and fume, so it is better to open the window and turn on the hood. Stirring the salt periodically, you need to heat the cast iron frying pan in this way for 15-20 minutes. This is an unpleasant, but necessary stage; thanks to calcination with salt, industrial grease and odors are removed. Now you can pour out the salt and let the pan cool. Rinse again with detergent and wipe dry. Heat the pan over a fire and grease it with a thin layer of vegetable oil - now the pan is ready for use.

Caring for a cast iron grill pan:

1) After each cooking, the frying pan must be washed and dried thoroughly. This is necessary to prevent the pan from becoming rusty. I do this: after I have washed the pan without wiping it, I put it on the stove, turn on the heat and heat it for a couple of minutes so that all the moisture that remains evaporates. Then I let the pan cool and only after that I put it away in storage.
2) It’s good if there is always a light grease on the pan, so when washing it you don’t need to wash it 5 times in order to perfectly remove even the slightest remaining greasy film. Moreover, this will be difficult to do due to the porous structure of cast iron.
3) You should wash cast iron cookware only by hand, without using a dishwasher, so that the pan does not rust and the detergent does not penetrate into the porous structure of the cast iron.
4) If suddenly, for some reason, rust has formed on the cast iron, it’s okay, just remove the rust with a wire brush, heat the pan and lubricate it with a thin layer of vegetable oil.

What and how do we cook on a cast iron grill pan?

Meat, fish, vegetables - everything turns out great. I also like to cook chicken or turkey fillet. I previously posted a recipe for turkey steaks, you can take a look. Before cooking, cut the meat, fillet or fish into steaks 1.5-2.5 cm thick; if you cut it too thin, the meat may come out dry; if it is too thick, it may not be cooked through (you can cook it in the oven). Then we marinate each piece in our favorite spices, it is advisable to do this in advance so that it is well marinated, but if you don’t have time, you can fry it right away. Before frying, grease each piece with olive or other vegetable oil and place in a well-heated frying pan. If the pan is cold, the meat may stick to it, so be sure to preheat it. If the meat is fatty, then it is not necessary to lubricate it with vegetable oil. Fry on each side for 3-4 minutes. If you suspect that the steak is not cooked through, you can cover with a lid and simmer for a couple more minutes. If there is no lid, you can finish the dish in the oven.

If you also doubt, as we doubted, whether it is worth taking a cast-iron grill pan, then I would advise, based on my experience, to take it. I will be glad if the article is useful to you!

Step-by-step recipes for cooking pork in a grill pan: classic steak, whipped up, pork chops, spicy pork marinated in white wine, tomato and soy sauce, spicy pork loin steak

2018-09-15 Irina Naumova

Grade
recipe

6738

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

15 gr.

22 gr.

Carbohydrates

0.5 gr.

263 kcal.

Option 1: Classic pork recipe in a grill pan

In a grill pan, everything cooks faster, and the meat gets beautiful golden brown stripes. The pulp is quickly sealed under the crust, all the juice remains inside, the appearance is simply amazing - just like in a restaurant. In our selection of recipes we will look at several ways to cook pork in a grill pan.

Typically these are steaks or chops. We will tell you how to cook them correctly, how to regulate the degree of frying in a grill pan, how to marinate meat deliciously and what spices are ideal for such a dish. Let's start with a basic classic - pork steak.

Ingredients:

one and a half kg of boneless pork;
salt and pepper, two tablespoons each;
sunflower oil - how much will it take?

Step-by-step recipe for pork in a grill pan

Usually, special meat is selected for preparing steaks; the part that has little participation in physical activity is taken.

At home, of course, it is not always possible to spend money on expensive pork. We take fresh pulp without seeds, without fat layers or with a minimal amount of them.

Wash the pork and dry it with paper towels. Cut into slices two centimeters thick.

There is a secret to getting a golden brown crust: place the meat at room temperature in a frying pan. If you add chilled pulp, there will be no crust and the meat will stew.

That's why we don't put it in the refrigerator. Season all slices of meat with salt and pepper to taste on all sides and place on the work surface.

It is best to use a cast iron grill pan. It will maintain the temperature well, distributing it evenly over the surface.

The grill pan uses high heat.

Pour oil and heat it well.

Place the pork slices on the grill pan. Fry the meat on both sides until golden brown. Everything is not so simple here; there are several nuances.

Note: turn the meat no more than twice. The frying time depends on the desired doneness. Medium rare - 2 to 2.5 minutes on each side. Then the steaks rest for about five minutes. For medium or medium - three minutes on each side and rest for four minutes. Well done - 4.5 minutes on each side, rest the steak for one minute, no more.

Why let meat rest? The juices sealed under the crust should be distributed throughout the steak, it will remain juicy and soft.

Option 2: Quick pork recipe in a grill pan

This time we will not buy a large piece of meat for many people. We will need two ready-made pork steaks, which we will cook on a grill pan. The only spices you need are salt and pepper.

Ingredients:

two pork steaks;
one tbsp sunflower oil;
salt and pepper to taste.

How to quickly cook pork on a grill pan

Pork steak for the grill pan is taken from the neck-rib part without bones. The slices of meat should be no more than three centimeters, and preferably about one and a half centimeters. The meat will be well cooked; pork is rarely cooked “rare”.

Rinse the steaks, pat dry with paper towels and season with salt and pepper to taste on all sides.

Place the grill pan on high heat on the stove. There should be intense heat coming from it. Drop a drop of water onto the surface - it instantly boils and evaporates. You can cook.

Pour oil into a frying pan, heat it up and place the pork steaks. First, fry over high heat for 4-5 minutes on each side.

Then reduce the heat to medium and fry for another five minutes on each side. Sometimes tilt the grill pan so that the fat flows under the steaks, so the meat will not dry out and will remain juicy.

Check readiness with a sharp knife. The juice should not be bloody, just clear.

Option 3: Pork chops on a grill pan

Let's cook some juicy pork chops. For this we need a cast iron grill pan and some spices. The meat is guaranteed to be very tasty, you won’t need a lot of oil, and everything will cook quickly. The recipe makes six good servings.

Ingredients:

one and a half kg of pork pulp;
a third of a lemon;
dried basil, a mixture of peppers - a few pinches each;
salt to taste;
sunflower oil for frying.

Step by step recipe

Rinse the pork flesh under running cold water, dry with paper towels and cut into portions no more than two centimeters thick.

Lay cling film on a cutting board, place slices of meat on it, and cover with cling film on top as well.

Beat with a hammer without breaking the fibers. Don't make it too subtle either.

Place the meat slices in a container, pour in lemon juice, sprinkle with spices and stir with your hands until all the slices are soaked.

Leave it in the kitchen for about twenty minutes. Do not put the meat in the refrigerator, it should be at room temperature - this will result in a golden brown crust.

Heat the grill pan, add a little oil and let it heat up.

Place two or three portions, as many as will fit, in the pan and fry for five minutes on each side. Do not turn over often, do not add many slices at once.

We got beautiful ruddy striped chops, serve hot with any side dish.

Note: If you want to create a check pattern, grill lightly again on each side, turning the pork slices perpendicular to the previous strips on the grill.

Option 4: Spicy pork on a grill pan in a marinade of white wine, tomato and soy sauce

This time we use more spices and marinate the meat before frying it on the grill pan. We will get amazingly aromatic, juicy and tender pork steaks on a grill pan.

Ingredients:

five hundred grams of pork;
thirty ml sunflower oil;
salt and allspice to taste.

Marinade:

three tablespoons of soy sauce;
three tablespoons of tomato sauce;
one hundred ml dry white wine;
teaspoon ground chili pepper.

How to cook

We take a lean piece of meat. Rinse, dry and cut into portions one and a half centimeters thick.

Classic steaks are never pounded, so we simply mix spices and sauces and rub the slices of meat. Place in a bowl and let the meat sit in the marinade for about ten to fifteen minutes.

Heat a grill pan with a little oil. Fry for four minutes on each side, brushing with marinade sauce using a pastry brush.

Serve pork steaks with any side dish, lightly pouring sauce from the frying pan.

Option 5: Spicy pork steak on a grill pan

We will cook from pork loin on the bone. To make the steaks spicy, we use cumin, grain mustard, salt and pepper. Let's add a little spicy note with ground red pepper, but in small quantities.

Ingredients:

five loin steaks;
half a teaspoon of cumin;
tsp mustard seeds;
sixty ml sunflower oil;
half a teaspoon red pepper;
salt and hammer allspice to taste.

Step by step recipe

Take black allspice and cumin and grind into powder in a mortar or grind. Combine with mustard seeds and ground red pepper. Add salt to the same mixture, preferably coarse salt.

Rinse the pork loins, dry them and rub with the prepared spicy mixture. Rub in with your hands on all sides and place on a cutting board.

Leave for fifteen minutes.

Once the time is up, brush the pork loin steaks on the bone with sunflower oil. It is most convenient to use a silicone culinary brush.

Place the grill pan on high heat and heat thoroughly. There is no need to pour oil anymore, it is on the meat - that's enough.

Place two or three servings and fry for four minutes on each side, alternating twice. The total cooking time for each serving is fifteen minutes.

Serve the T-bone steaks hot with any side dish.

On a note: If there is fat on the pork portions, carefully trim it off with a sharp knife. If we cook a steak, it should contain a minimum amount of fat.