Choose a grill pan.

Many women like to cook. Or pretend that they love. But culinary innovations are of interest to everyone. And this applies not only to stunning recipes, but also to kitchen utensils that help to realize the dormant cook talents. The best grill pan, or rather, the right one, will help you not deny yourself delicious and wholesome food. We will figure out what it is and what model is better to give your preference.

What is it for?

Grill pans are rapidly gaining popularity. In any case, for a hostess who loves to conjure at the stove, this will be a valuable acquisition. The main distinguishing feature of this variety of frying pans is a raised bottom imitating a grill. Hence the name.

Important! Due to this feature, strips remain on pieces of fish, meat and vegetables, as from grill gratings, with a fried crust. The rest of the product is fried, but tender and soft. This is a great alternative for outdoor barbecue lovers when there is no way to carry out a suburban outing.

The bottom of the pan consists of bulges and grooves. Thanks to the protruding ribs, the heat is distributed evenly. It is possible to cook products without the use of oil, which makes them not only tasty, but also dietary.

Juice from meat, fish or vegetables, standing out during heat treatment, gets into the grooves. This layer of liquid is quite enough to prevent the formation of a child from frying. Evaporation of juice does not occur directly under a piece of meat, but in the grooves. In this case, the product retains its usefulness.

Important! The only drawback of the grill pan is its large mass. But for optimists this is also a plus: it is possible to cook healthy food and pump up muscles. Than not a fitness club at home. Combining business with pleasure is always great.

Features

The cooking process in the grill pan has its own characteristics:

• Use a minimal amount of oil. It is sufficient to lightly oil the product or the bottom topography.
• Only stack foods in a well-heated pan. Otherwise, they will sink to the bottom, and it will be difficult to separate a piece of meat or fish.
• The optimal thickness of a piece of meat or fish for cooking in a grill pan is 1.5-2.0 cm.

Now - about choosing this wonderful utensil.

Grill pans - how to choose?

In a hurry, you can’t even choose matches, not to mention the kitchen device on which you are going to cook for the whole family. There are no trifles here and cannot be. Therefore, we describe each of the criteria in more detail.

Production material

It is the material that determines the working life of the product and ease of use:

• Cast iron products are the embodiment of strength and durability. Cooking in such a pan is a pleasure. In addition, a good cast-iron grill pan has a fairly reasonable price. Cast iron warms up evenly, and cools down rather slowly.

Important! The disadvantages include: slow cooling of the product and a sufficiently strong “metallic” smell.

• Aluminum pans are relatively lightweight and have non-stick coatings. However, there is a serious drawback: under the influence of high temperature, the non-stick coating can break down.
• Ceramics. It tolerates high temperatures, can be used for cooking in the oven. The material conducts heat well, it contains no harmful substances.

Important! The disadvantage is that such pans cannot be called durable, since ceramics are a brittle material.

Which grill pan is better: cast iron or aluminum, or ceramic - you decide. It all depends on your taste.

View of the inner surface

It is thanks to the inner surface with alternating ribs and grooves that the dishes are tasty and healthy. The duration of the steak depends on the height of the strips (in fact, this is the distance from the frying surface).

As for the coating, the following options are possible:

• Teflon. Teflon is considered a safe material because it is chemically neutral with respect to food. However, at high (more than 200 degrees) temperatures, the coating may break.
• Ceramics. Ceramics can withstand high temperatures without emitting harmful substances. It is easy to wash and can be used on different types of stoves. However, it must be protected from shock and significant temperature changes. This causes the coating to crack, and the product becomes completely unusable.
• Marble. Marble coating is durable and durable. It warms up well and evenly, retains heat for a long time. One drawback is the rather high cost.

The size

Now let's talk about which grill pan is better - large or small. Naturally, the larger the diameter of the pan, the more products you can cook in it. But you must take into account the features of the plate:

• If the subject is too large, then cooking on it will be, at a minimum, inconvenient. Or you will have to purchase an adaptation disk at the same time as a frying pan.
• The height of the sides also matters. The higher they are, the better the foods are fried.

Important! Shallow dishes are ideal for preparing vegetable dishes.

Handle Material

No matter how high-quality the pan, you cannot do without a quality handle. If it quickly becomes worthless, the product will simply have to be thrown away. Most often, handles for grill pans are made of heat-resistant plastic, wood or silicone. Solid cast handles are used in cast iron pans.

The form

It all depends on your personal preferences. The device can have a round, oval or square shape. Each of these options has its advantages. If desired, you can buy several pans of different shapes, and use them to prepare various dishes.

Important! For the preparation of omelettes, a round product is ideal, and for baking fish, you can use a square pan.

Manufacturing company

It is very easy for an inexperienced buyer to get lost in the ocean of offers from different companies and make an unmistakable choice. Here is a review of manufacturing companies that have proven themselves in the field of kitchen utensils.

• Ballarini (Italy) is one of the recognized leaders in the manufacture of cookware with non-stick coating.
• BergHOFF (Belgium) - tableware of this brand is always in demand among those who want to use high-quality and safe items.
• GIPFEL (Germany). This company specializes in the production of cast iron grill pans. Products from Gipfel are distinguished by a variety of coatings. For example, you can purchase a ceramic product or model with an innovative three-layer coating. Handles are made of bakelite or silicone, so they do not heat up and do not burn during cooking.
• LODGE (USA) - specializes in the production of high-quality frying pans of the middle price segment. Cast-iron frying pans with non-stick coating.
• HOME CLUB (Russia) - a company for the production of grills, roasts, barbecue, frying pans.
• Tefal (France) is one of the first companies in the world to produce Teflon-coated cookware. All models are made of lightweight aluminum alloy with a high-quality non-stick coating. Pans are equipped with heating indicators.
• VINZER (Switzerland). This company has a line of relatively inexpensive, but high-quality aluminum grill pans.
• Grill master. Of the products of this company, a double model is interesting. No need to turn the product over. It is enough to close the lid and turn the pan over. Two parts are fastened with a magnetic lock, so you should not be afraid that they will open when turned over. Production material - aluminum with non-stick coating. If desired, two halves can be divided and used as independent pans.
• Biol. Products from this company have a characteristic square shape with rounded edges. Frying pans are made of cast iron, so they are quite heavy. The bottom warms up evenly, so the products do not burn, but well fry. The handle is removable.

Grill pan: how to choose a good device for different types of stoves

It is important that the purchased pan is compatible with the type of stove in the kitchen. Otherwise, there is no point in buying.

Dreaming of home-made steaks, fish or grilled vegetables, like in a restaurant? A special frying pan will help to prepare a tasty, healthy dish and much faster than in the oven. The grill pan is easily distinguished by the ribbed bottom imitating the lattice - thanks to it, the products acquire appetizing fried strips, excess fat flows down the grooves, and the flesh remains juicy. A frying pan for a first-class grill should have certain properties, and we will talk about them further.

  Material

Grilled food is cooked more due to the intense heat coming from the bottom and walls than from direct contact with the surface. It turns out that the main material must have good thermal conductivity: cast iron and aluminum can do this very well, and ceramics are also suitable. The cast iron pan heats up more and retains heat longer. Despite the fact that it is very difficult and difficult to maintain (in the absence of a protective coating), it is a classic choice for grilling. Aluminum is lighter in weight and heats faster, but to a lower temperature than cast iron. Uncoated aluminum is best avoided. Why? The answer is here:   . For ceramics, an additional advantage will be the possibility of using a frying pan as a form for the oven.

For a grill pan, the possibility of minimal use of oil is important - either the protruding “ribs” or the product itself are slightly lubricated with it. Non-stick properties will be very important: Teflon and its improved versions - diamond and titanium coatings are suitable. If you want the steak to definitely not burn, put it only on a well-heated pan.

  Size and shape

Size is a purely individual matter. You cook for two or for a large family, depending on this and you need to choose a frying pan. But the shape of the grill pan will depend on which dishes you often want to fry: for steaks and steaks, the round is an excellent choice, for fish to fry it whole, oval or rectangular, and for frying different foods (for example, several types of vegetables or vegetables and meat) you can take a square, it fits more.

  Rib height

When choosing a grill pan, the first thing you need to pay attention to is the height of the ribs. Some manufacturers only slightly label them, as a result, the product is prepared as in an ordinary frying pan, only acquiring a striped pattern. It is important that fat and juice can collect in deep grooves.

  Sides

High sides - that will provide the products with side heating and heat preservation - the effect of the oven - and will also partially help save the stove from greasy spray.

The grooves on the sides are an extremely useful addition. If during the cooking process the liquid in the pan becomes too much, it must be drained so that the dish is still fried and not stewed. Without grooves, the outer sides of the pan become dirty, drops fall on the stove, and a burnt smell is provided.

  Pens

Pay attention to the handles - in large and square pans, especially cast iron and ceramic, it is better to have two on opposite sides. In a cast-iron frying pan, a cast handle will protect you from getting injured (heavy cast iron, the handle could not stand it and broke off, the pan on the leg - which just doesn't happen). The heat-resistant coating on the handles will also increase the safety and ease of use of the pan. And if the handles are folding - you will feel all the charm of saving space.

  Grill pan and stove

The last but important thing to think about is the type of stove you have. Any frying pan is suitable for a gas stove, there are no restrictions on an electric one with “pancakes” either, but for glass ceramics you need to choose a grill pan with a perfectly flat bottom and, preferably, easier. A pan made of cast iron and aluminum is suitable for induction cookers if they have a metal insert for magnetization in the bottom.

Photo: sousvideguys.com, williams-sonoma.com, oneearthdesigns.com, walmart.com

If you like to surprise your friends and family, then you urgently need ... a frying pan. True, not quite ordinary: instead of the traditional smooth bottom, it has a corrugated surface. In the grill pan, you can cook a variety of dishes in a golden strip: meat and fish, vegetables and fruits, mushrooms and cheese. A modern kitchen device will give them restaurant chic or evoke memories of a country picnic in the fresh air. Reviews of the grill pan are 100% confirmed: you can make a bestseller from any dish.

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 barbecue, a grill pan, etc. All appliances 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 highlight this type of cookware.

1. Corrugated bottom. The main distinguishing feature of the grill pan. The 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 a grill pan are pleasing to the eye and arouse 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: 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 tray grills.  Outwardly similar to corrugated baking sheets for the oven, they simultaneously occupy several burners (size about 40 × 26 cm).

"Advanced" housewives are advised to pay attention to the presence of a nozzle designed to drain excess fluid and fat. Such gutters can be a couple of pieces: on both sides of the pan.

Material

Basically, they make either cast-iron frying pans or from 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

Material	pros	Minuses
Cast iron	- durability;   - durability;   - environmental friendliness and safety;   - chemical inertness;   - the ability to accumulate heat;   - the dishes are tastier;   - natural non-stick coating;   - not afraid of scratches;   - does not require the use of special blades	- A lot of weight;   - the price is above average;   - rusts when improperly maintained;   - fragility;   - Do not wash with ordinary dishwashing detergents;   - for different types of dishes (fish, pancakes, vegetables) you need separate pans
Aluminum	- lightness;   - low and medium price;   - high thermal conductivity;   - does not require special care	- Soft material, prone to deformation;   - reacts with alkali and acid;   - non-stick coating is short-lived;   - requires the use of wooden or silicone blades;   - a high probability of burning dishes

How to use a non-stick grill pan? The Teflon pan must not be heated above 200 ° C due to carcinogenic fumes. And the durability of a ceramic-coated grill pan can be extended if it is washed carefully and without using cleaning abrasive materials.

A pen

The location and material of the handles can also be quite a trifle, when you urgently need to move the 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.

A grill pan is often available with compact, removable handles. This design is convenient in that it saves space in the kitchen, and is also practical when used in an oven.

Corrugation Height

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

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

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

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

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 from 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 intended for a ceramic glass hob 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 during frying, fat can splatter and stain the stove. 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.
• Against. 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.

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

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, reduce 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 the 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.

During operation, cast iron does not need to be scraped or abrasive cleaned. To remove adhering food debris, you need to heat water in a grill pan with a drop of balsam for washing dishes or vinegar, soda or mustard and leave to cool completely. Then wash with a soft washcloth.

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.

Pieces of chocolate can be stuffed with a banana, cut on one side. Fry the fruit up with chocolate until it melts. Dessert can be crushed with icing sugar and served with ice cream.

Chicken fillet

Ingredients:

• 0.5 kg of chicken;
• greens (assorted);
• a pair of cloves of garlic;
• half a teaspoon of 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.

Pickled pork steaks in a grill pan will grill less. Chicken requires longer cooking.

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 \u200b\u200bcheese 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.

If you decide to grill fish with a delicious taste and aroma, take fatty varieties: salmon, mackerel, salmon. Suitable as a whole fish, and steaks, pre-salted and pepper. Prepares for up to 20 minutes. Try not to overexpose the dish, otherwise the fish will fall apart and be very dry.
  You can also put pieces of fish on onion rings and wrap in foil, top with lemon thin slices and sprinkled with herbs. The grill pan is used without oil. Gentle varieties (flounder or halibut), cook with accuracy.

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.

I stopped going to expensive restaurants to eat steak or grilled seafood. I bought a grill pan home and now I can have a barbecue in my own kitchen and finally fry the meat the way I like.

I will tell you in detail about how to choose a pan and what to pay attention to.

Why do I need a grill pan

The grill pan has a ribbed surface that looks like a grill. The products do not touch the heated bottom completely - only in places with protrusions. So a crispy crust appears, and the rest of the surface remains soft.

Juices flowing when frying into the grooves between the ribs evaporate and make the dish fragrant and juicy. You can cook almost without oil - just walk with a brush on the surface or lightly sprinkle them with meat or vegetables.

Products in a grill pan should be cooked in a certain sequence. While the pan is not very hot, I fry the side dishes of vegetables - 10 minutes. Then the mushrooms - 15 minutes. At the very end - steaks, fish or seafood that require a higher cooking temperature. It takes 10 minutes for meat, 20 for fish, and seafood for 5 minutes.

Because of the grooves of the frying pan, strips appear on the meat along which it is convenient to cut

Grill pans

If aluminum, then with a thick bottom

Cast iron pans are quite heavy and require careful care. They well-fried foods that do not burn. Before the first use, the cast-iron pan must be calcined with salt to completely remove any residual grease. After each cooking, I advise you to thoroughly wash the pan and dry on a fire so that rust does not appear.

Aluminum pans are light and heat up quickly. They should be massive and with a thick bottom in order to properly fry meat and fish.

A non-stick coating is applied to the bottom of the pan to prevent burning and scratches. It also provides close contact of the product with the surface.

Cast iron - for gas and induction cookers

When choosing a grill pan, you need to focus on the type of stove. For a gas stove you need a cast-iron frying pan.

If you cook on an induction cooker, a cast-iron pan can also be used. To begin, I advise you to make sure that there is no other coating at the bottom. In addition, the diameter of the pan is important - the larger it is, the faster the pan will heat up.

On glass-ceramic surfaces, cook in an aluminum skillet with a smooth bottom - cast iron pans can scratch the surface.
  On an electric stove, you can cook in any dish - cast iron or aluminum. You just need to keep in mind that the cast-iron pan will heat up much longer than on any other stove.

Size depends on burner

Of course, the first thing I want to do is buy a larger pan in order to cook the maximum number of products at a time. It turned out to be not so simple.

A cast iron skillet, even a small one, needs a powerful gas burner and time to warm up to the right temperature. Otherwise, instead of a steak, you will get a striped stew. Two medium-sized pans are better than one large.

I advise you to choose a pan so that it fits the dish, and the grill fits in the sink

High grooves help in cooking

Grill pans are rectangular, round, oval, square. It seems to many that it is better to fry fish in an oval pan. Perhaps the fact is that the oval-shaped dish is associated with fish, although it is more convenient to turn it over in a rectangular pan.

I recommend paying attention to the height and severity of the ribs. I chose a frying pan with high grooves - so the juice and fat drain and evaporate faster. If there is a groove on the side, then you can easily drain excess fluid.

High grooves minimizes product contact with the bottom surface

Silicone handles protect against burns

Whole cast-iron pans are heated so that the potholders heat up in seconds. If you need to quickly move it - there is a risk of burns and scratching the stove. Therefore, the pan should have wooden, bakelite or silicone handles.

I like the frying pans with removable handles - they are easier to put in the oven and dishwasher safe. Another option is pans with folding handles. They are convenient to store, but such designs are not very reliable.

A frying pan for a reason is becoming more and more popular. Today, there are many kinds of kitchen utensils and equipment, which greatly simplifies the cooking process.

So the grill pan is one of these innovations. She has many functions and purposes. Therefore, we will talk about all its qualities and name the main characteristics that you should focus on when buying this device.

A grill pan today enjoys considerable popularity not only in specialized institutions - cafes, restaurants, bars - but also in terms of use in average families.

Good housewives and lovers of delicious food buy this item more and more often. Since it allows you to cook as if on a grill.

A grill pan combines the qualities of two kitchen utensils at once - a frying pan and an oven. Thanks to this, the food is much tastier and more aromatic.

And if you also cook it correctly, then no one will distinguish that this dish is not from the oven, barbecue or grill.

Identifying a grill pan is pretty simple. Its bottom has ribbed bulges. This is another of the positive qualities.

The presence of these ribs allows food to cook quickly and not burn. Because it does not come in direct contact with the hot bottom of the device itself.

Manufacturers claim that no dish in such a pan will burn.

In addition, the presence of grooves between the ribs allows the excess fat that is released during cooking to drain and not come into contact with food.

As a result, the food is non-greasy in addition to being very tasty anyway.

The same manufacturers state the fact that do not need to use cooking oil in a grill pan. Just this plays an important role when choosing this device. Many housewives are led to this and wish to purchase a grill pan.

Aluminum, cast iron or ceramic

When choosing a grill pan for yourself, you should pay attention to its material. The taste of the prepared dish, the service life of the device and the convenience of its use will depend on the quality of the material or its structure.

The most popular are grill pans, which are made of aluminum, cast iron and ceramics.

An aluminum frying pan is the most inexpensive, compared to a cast iron and ceramic. It has a small weight, which is convenient to use. She also has a non-stick coating.

In addition to all this, it has good thermal conductivity, and therefore quickly heats up. These qualities are key when choosing an aluminum grill pan.

But she also has a significant drawback - it does not withstand high temperatures.

If you heat a pan of this type to a temperature of over 260 degrees, then the non-stick layer begins to break down.

The cast iron grill pan is the most durable and long-lived. Such a pan will serve you for many years and may even bother you, but it will still fulfill its functions.

For cooking grills, a cast-iron pan is ideal. Because it heats evenly and cools slowly.

She has no significant minuses. Is it only that she is quite heavy.

Ceramic grill pan is very practical to use. It has good thermal conductivity, withstands high temperatures. Also this type of grill pan belongs to environmentally friendly products.

During cooking, no harmful substances are released from it. And the food is quality. The only negative characteristic of a ceramic pan is its fragility.

During operation, you must be extremely careful because it can easily be damaged.

Grill pan shape

We have decided on the material of the device, now we need to pay attention to the shape of the grill pan. It is round, square, oval, rectangular. There is not much difference in this. It all depends on the preferences of the buyer.

Only small, minor factors play a role. For example, for a large family it is better to buy a square frying pan. For a bachelor, a small round one is also suitable.

And you can even purchase (if finances certainly allow) several varieties for diverse dishes. If you like to bake fish or meat in the oven, then you can give preference to a large rectangular grill pan.

Height and wall thickness

When choosing this kitchen appliance, focus on the height and thickness of the walls. The thicker they are, the better you cook the food.

Thick walls hold heat well, creating the effect of an oven. In this case, the food will be prepared as if in the heat.

As for height, there are also tricks here. Devices with low walls are used in the preparation of fish or vegetables.

But for meat and other long-term dishes, it is better to take a grill pan with high sides. In this case, it will help food cook faster and tastier.

Grill pans come in many sizes. When buying such a device in your kitchen, consider all the features of the stove. Some housewives specially buy a large frying pan to cook several dishes on it at the same time.

But this is a mistake. It is impossible to cook quality dishes at the same time in one appliance. Also, the size factor must be taken into account and compared with the dimensions of the burners. And if it is an induction cooker, then the diameters should generally coincide.

Inner coating

When buying a grill pan, also pay attention to the inner surface. Her material has different possibilities.

The most practical is a teflon coating. It is convenient to use, environmentally friendly and harmless, easy to operate and maintain.

Frying pan with non-stick layer  requires an additional gadget - a silicone blade, which will not scratch the surface. It is not worth heating it to high temperatures (over 220 degrees), as harmful substances begin to evaporate.

Do not disregard the height of the ribs. The higher they are, the less food will come into contact with a hot bottom.

Experts say that height directly affects the quality of the cooked dish.

The higher the ribs, the more dietary the dish itself will be. Because the released fat will drain into the grooves and will not at all come into contact with food.

A serious share of attention should also be paid to the handle of the grill pan.. To avoid embarrassment with a molten or cracked handle, choose ones that are made of wood or heat-resistant plastic.

For example, cast-iron pans may have solid handles, which is very convenient and of high quality. But the championship here is held by removable handles. Such appliances help save space and use them in the oven without problems.

When buying such a device in your kitchen, do not forget about the features of a home stove. If this is the case, then it is better not to take a cast-iron grill pan.

Ceramics are very fragile and you need to be thrifty in its use. But cast iron is very heavy and can easily damage a delicate surface. It is better to give preference to lighter options with a flat bottom.

Here are the most important qualities and characteristics of the grill pan that are worth paying attention to. Well-known chefs advise adding more to these factors. the presence of a nose.

It will allow you to drain excess fat, which will be collected in the grooves during cooking. As a result, the dish will definitely turn out dietary without greasy and fatty accumulations.

If you decide to buy such a kitchen appliance for yourself, then remember the main components of a good grill pan and feel free to go to the store.