Choosing a contact grill

[30]

Girls (well, boys), good day. A year has passed since the stupor from disappointment from Stebik 4.4 has passed and I was puzzled by the new grill. Of everything that I could dig on Amazons, Computer Universe and Ibeys, Delonghi MULTIGRILL CGH 1020D attracts because of the heating element built into the panel itself, and in general the car looks very serious. In fact, of course, I would like to specifically model Delonghi MULTIGRILL CGH 1030D - because of the additional panel for baking Belgian waffles, but unfortunately it is not sold on any of the sites available to me. The question is, no one has this model 1020 or 1030 or 1012? Interested in how the coating behaves.

Irina, reviews on our sites are rather poor about this grill and about the coating. I would not take him. I wanted to give links, but do not pass.
Look with cast iron panels (like Gastrorag). Fries quickly, fries well, delicious. Cons: heavy, I pre-calcined the panels (so that the porous structure absorbs oil), when frying I use parchment: then you don't need to wash at all (but it fries a little longer with paper). And the cast iron will never peel off and never fall apart.
The only thing that bothers me is that 2-3 pieces fit. Excellent for meat. And vegetables - you have to fry several times. I want a big one for vegetables. I thought Štebku 4.4, but I doubt it.

Hello everyone! My daughter bought Tefal XL Grill model 8810 s1 in Metro for coupons. It's just huge! Meat for 4 people is fried in one go, vegetables too. True, they say that he is nowhere else But the daughter is happy "like an elephant"

Hello everyone! My daughter bought Tefal XL Grill model 8810 s1 in Metro for coupons. It's just huge! Meat for 4 people is fried in one go, vegetables too. True, they say that he is nowhere else But the daughter is happy "like an elephant"

Well, not very big! Here is my stand for a flower kick of space takes

[Unidentified Elk]

Unidentified Elk, you have a different grill, Tefal Optigril, it is less than 35 * 33, and the one mentioned above is 37 * 38. Not much more, but still.

[Kara]

Kara,

[Unidentified Elk]

Unidentified Elk, you have a different grill, Tefal Optigril, it is less than 35 * 33, and the one mentioned above is 37 * 38. Not much more, but still.

I have 40x20

[Unidentified Elk]

Unidentified Elk, exactly! Mine has an area of ​​1400 cm2, and yours has 800.

Irina, reviews on our sites are rather poor about this grill and about the coating. I would not take him. I wanted to give links, but do not pass.
Look with cast iron panels (like Gastrorag). Fries quickly, fries well, delicious. Cons: heavy, I pre-calcined the panels (so that the porous structure absorbs oil), when frying I use parchment: then you don't need to wash at all (but it fries a little longer with paper). And the cast iron will never peel off and never fall apart.
The only thing that bothers me is that 2-3 pieces fit. Excellent for meat. And vegetables - you have to fry several times. I want a big one for vegetables. I thought Štebku 4.4, but I doubt it.

Alena, yes, I read reviews on Russian sites, but there is some kind of double feeling, as if it’s just not the owners but competitors who write, there is more confidence in the bread maker.
The shteba 4.4 has a coating, fiiii, it peeled off too quickly for me, and the soap was very gentle.

Your Gastrorag sounds interesting, but you can't buy here in Cyprus, that's why I choose European brands that can be bought on Amazon, Ibea or ComputerUniverse.

Hello everyone! My daughter bought Tefal XL Grill model 8810 s1 in Metro for coupons. It's just huge! Meat for 4 people is fried in one go, vegetables too. True, they say that he is nowhere else But the daughter is happy "like an elephant"

Elena, I also look at a similar Tefal, Tefal GC601033 Health Comfort Grill Xl, it also has a power of 2400 watts, that is, it deserves attention, it also attracts the absence of unnecessary electronics, I do not want a too smart grill like Tefal optigril; but on the other hand, the optigril is almost in the very first place in all ratings on foreign sites. in general, the head is spinning.

Irina, smart electronics in Optics is a plus, not a minus. But it also has a manual mode, if you want to control everything yourself. I am very happy with it. As I remember the epic with Shteba 4.4, I shudder. Two years of continuous torment

I have 40x20

Optigrils with such dimensions do not exist

Please tell me the owners of Gastrorag,
do you make fish? I fried pangasius, does it stick or do the fish only need to be done in paper?

Irina, I fried fish, different, this pang of yours ... no, but cod, carp, salmon, trout, telapia did not stick. Before putting the fish on the grill, greased with olive oil

Optigrils with such dimensions do not exist

yes, here are the dimensions to be exact) 36.5x44.5x17.5 cm

What's your model?

tefal optigrill 722 like

I looked at the picture, you have more functions there Tell me more about it

Please tell us more about him

I don’t even know what to tell, it’s worth it as a stand for a pot with a flower, so that the cat does not stick to the flower, and the pots are stored on it
Places are taken by a piper, he is fastidious about meat (beef), butters on it are good)) But if I wanted automation, I would take a small optigrill or grill with normal surfaces)




I don’t know how he does it, but a thick sandwich with a thick cutlet cooked in this grill, tomato and cheeses so impresses that it seems that he ate the cutlet while he was cooking)))

Can you please tell me, are you doing fish? I fried pangasius, does it stick or do the fish only need to be done in paper?

Irina, I bought it recently, I have not yet reached the fish. But I made squid several times. In paper. Both squid and fish are very watery, I think they will stick to the cast iron. And in parchment it is absolutely wonderful: you do not need to wash at all

Please tell me the owners of Gastrorag,

Irina, all cast iron panels must be baked with oil for a long time before the first use. Cast iron will absorb oil and burn-stick will be less (or not at all, do not hold for a long time, do not press down strongly from above)

Irina, I bought it recently, I have not yet reached the fish. But I made squid several times. In paper. Both squid and fish are very watery, I think they will stick to the cast iron. And in parchment it is absolutely wonderful: you do not need to wash at all



Irina, all cast iron panels must be baked with oil for a long time before the first use. Cast iron will absorb oil and burn-stick will be less (or not at all, do not hold for a long time, do not press down strongly from above)

Alenka, how can you grill with that brush that comes with the kit?

Alenka, how can you grill with that brush that comes with the kit?

Irina, I tried to wash in different ways. If it is heavily soiled, then use his own brush. When using paper, you hardly need to wash. If something happens: my small brush with a long handle (I don't remember where it came from) I wipe it dry with paper towels, I think that cast iron can rust if it is wet for a long time

Largely thanks to Alexei's posts here, I'm looking closely at Gastrorag. Please tell me, after a year of use, how do you like them? Does the area around the grill get hot / dirty? Due to the weight, its position is almost stationary. Plus, I was embarrassed by the fact that the instructions are large written - not for household use. Just plugged into a regular outlet? From the same instruction confused about grounding
I plan to fry meat / poultry / fish and vegetables, do you get vegetables there?

Anything known about the Redmond grill? He is now in Prism for chips is cheap.

Greetings. The question is for those people who have an electric grill with cast iron plates. Please tell me how to prepare the grill for work. And then I climbed on the Internet, nowhere is it written about it, mainly it is written on cast-iron pans. On Wednesday they will bring me gastrorag npl egd 10.

[AlexeiK]

On Wednesday they will bring me gastrorag npl egd 10.

and silence in response,
Owners of GASTRORAG respond please, looked in the online store 🔗 that I was talking about AlexeiK , but there I was confused by the information in the description of GASTRORAG NPL-EGD10E and GASTRORAG NPL-EGD10 written in black and white - Work surface material: cast iron with non-stick coating in both models. Further - if you take it with a coating, it will not peel off like in pans? (there is a cast iron coated, it peeled off faster than with conventional ones). I am interested in the grill for frying meat (sandwiches and so on are swept aside, since my husband will not be at home either, there is no one to watch over the cleaning, why he is interested in the coating, he killed one grill, I don’t even know how, I have been using it for years 5 and ok, but he for a few cooks
I do not consider Tefal, perhaps expensive models with good coverage, etc., but for business trips the toad crushes, I sweep aside cheap ones, the avaricious pays twice. (I know the weight of GASTRORAG, does not bother)

[Svetlana777]

Svetlana777, something I do not remember the owners of such grills. Therefore, probably, and silence. Aren't you considering Steba 95 or GfGril 170?
We have similar grills (or it was Gastrorag) in stalls selling shawarma, etc. But the sellers do not cook in them, but only warm them up, as I saw.

[Svetlana777]

Svetlana777, I answered him in PM
The coating stays on.
Kill thin grills (with thin pads) can simply be left to warm.

This cast iron, in this regard, worked out.
ustinov80, as he wrote, in LS, has already bought a gastro-grill. I fried the meat, I'm happy with the result.

Aren't you considering Steba 95 or GfGril 170?

no I do not consider, I wrote above why.

The coating stays on.

and you can also ask a clarifying question, since there is still coverage, then how do the 10E models differ from just 10? And why the brush (as I understood in the video it is metal) so I don’t know how to clean it if there is still a coating?

10 pure cast iron, 10e non-stick. During the day, I will write off my impressions.

10 pure cast iron, 10e non-stick. During the day, I will write off my impressions.

Got it about the cover, thanks. ((just wondering why the coating is cheaper (the other parameters are the same), after all, in order to apply it, costs are needed ... somehow strange (I of course considered the cheaper option 10E) I will wait for impressions with interest

[Svetlana777]

Svetlana777, but you can ask, what do you refer to the grills indicated by me - to cheap or with a thin coating? I have nothing against cast-iron ones, I just recall with horror how difficult it is to wash cast-iron cocottes and pans (including a grill) Staub coated. And in the stalls, by the way, the grill panels are covered with foil. I think so as not to get dirty.

to cheap or thin coated?

I don’t know about the price (I didn’t monitor it, but knowing our pricing policy and various stocks, I think you can buy at an adequate price ... In terms of coverage, I’m not special and didn’t hold any of them in my hands (but when I studied, I know for sure that Steba 56 the coating is good (there is a separate temka for these grills,) GfGril 170 I don’t know (I have a reversible waffle iron of this brand, and GFgril GFB-1500 Pizza-Grill multi-oven, it has a completely different coating, I can’t say in terms of quality, because I use it extremely rare (the size is too big)))) Judging by the price, I do not attribute them to cheap models, most likely the average price (but again there are expensive ones, and the coating) Just everyone chooses for their needs, the non-stick coating needs care (and I wrote that I need my husband on business trips to fry meat.Well, who will clean the non-stick panels correctly ... and then I need to turn it on, warm it up, throw a piece and it fries (if the plates are thin, then t falls from the products. For at home I might not be considering la version of cast iron, because I have no place for it (I take out and remove most of the devices, but you can't carry 14 kg ... naturally, if the choice still falls on him, then in any case he will become home.
In the meantime, I study cast iron, there are also a lot of them, of different brands, but only not a single one.

The best option before buying is to open and see (personally, when I was in Mvideo the other day, none of the grills ignited, they also wrote about Tefal about the coating that there is a marriage (and I don’t want to pay the price) for brands (I have a very sad experience, even and not kitchen appliances, but a premium washing machine ... since then I listen to my husband's words - for such a price you can buy 3 normal ones that are not the cheapest at that time, so it turned out and did not work for 2 years. the electronics are out of order, they don't reflash, order a block = 1/2 the cost of a machine of this or the price of a new class, I bought LG.And even now, when the market is overcrowded, everything is predetermined for how much to work, otherwise there will be no turnover, it makes no sense to take expensive

For interest, I looked at the characteristics of both models, if I chose for myself, then I would thoroughly study the information about GfGril 170 (what kind of coverage it has in terms of quality), and I liked it so much because the shades are built into the panel, at least there will be no difference t in others ...

[Svetlana]

Svetlana, now I understand. So I think that cast iron will wash out worse than a non-stick coating. I sometimes wipe the panels at my grills with a kitchen towel. And if something is burnt, I soak it for 15 minutes. Cast iron is not so easy for me to clean.
GFGril is a good firm, I like their grills. And the Steba 95 also has good coverage.
Happy choice!

And if something is burnt, I soak it for 15 minutes

you see, and I soaked mine, if that (and my husband took it, used it a couple of times and brought it with a peeling coating, now it's a pity to throw it away, but you can only use it with foil or paper ... but not for meat, of course) ((I while the grill is coated cast iron, I still think if they are industrial, then the coating should correspond)

I sometimes wipe the panels at my grills with a kitchen towel.

bye, you, and I'm crucifying here, I thought you also choose, Now it's clear, you both have them right?

There will be many letters. In order not to be biased, I will say right away that I did not have any grills before, so I will rely on my inner feelings. Before buying a grill, I went through a lot of topics about grills, watched videos on YouTube and, as a result, opted for gastrorag npl egd 10. I cook on it for almost two weeks, every day. Should I take this grill? Of course yes. He is indestructible. So in order.
As soon as I brought the grill home, I decided to immediately make the meat. Before that, I ignited the grill, just turning it on and leaving it on heating for an hour at a temperature of 250 degrees. Then I decided to cook the meat without greasing the panels with vegetable oil. The meat was cooked for 6 minutes, it turned out with a crust and very juicy. Ate did not notice. The most interesting thing was waiting for me further. The juice that leaked from the meat burnt to the panels and I had to sweat with the metal brush (included in the kit). I cleaned with water and a brush, having previously unplugged the grill from the outlet, then wiped the panels dry with non-woven napkins. The next day I made a steak again, then right after the meat I made red pepper. Again, everything was delicious, I say without a grain of salt. But after such cooking, the panels were again "finished", especially since I again cooked without oil, "dry". The second time I didn't want to sweat and clean with just a brush and water. On the Internet, I found a video where a guy cleans a cast-iron pan with a grease remover (alkaline liquid). I just had a similar one for the care of glass ceramics. As soon as the grill cooled down, I dabbled with the grease remover on the panel, waited a minute, and then removed the burnt one with a non-woven cloth. Then I rinsed the grill panels with water. The panels were as clean as they were when purchased. Time spent somewhere in 20 minutes. The next day I cooked myself a steak again, but this time I decided to grease the panels with vegetable oil. This time, it burned less and was easier to clean (I again cleaned the grill with a grease remover).As a result, after everyday cooking, I suspect that a non-stick layer formed on the grill panels (from the interaction of cast iron and vegetable oil), because the grill was easier and easier to clean further, it took me 15 minutes to clean it with a grease remover I didn’t use it anymore, the included brush, water and non-woven napkins were enough. By the way, I already "grinded off" the brush almost, I'm looking for a new one to replace it (the brush showed that the panels are indestructible). Well, in general, something like that. I want to note that I took the meat from the world trade, marble, it always turned out tasty. I tried to take the meat of an ordinary cow, it turned out chewing gum (mice cried, injected, but continued to eat the cactus))). But in principle, ordinary meat can also be made by first marinating it, but I still have enough finances for world-trade (it is twice as expensive as usual), and I do not know how to marinate meat yet. I would like to note that during cooking, no fat scatters to the sides, there is almost no smoke. By the way, before buying a gastrorag, I wanted to take a delonghi 1030 grill, this grill has a mobile application for android (there are recipes for cooking and how much to cook, a convenient application), and I used this application when cooking on a gastrorag grill until I bought a probe. I did not take the delonghi grill, because there is more trust in cast iron than in nonstick, cast iron is eternal!

[ustinov80]

ustinov80Thank you very much for such a detailed report

Grill appearance

I cooked this meat without vegetable fat.
Before cooking:

After cooking:

Sectional meat:

This I made pepper without vegetable oil, staggered to clean the grill. True, it is worth noting that I made pepper immediately after cooking the meat:

Without this grease remover, I would not have done:

Thermal probe, took on aliexpress for 870 rubles:

[ustinov80]

ustinov80, Thank you, outwardly I like it, ((the grease remover is the same in stock), the meat is very appetizing. The only thing left to do is to take this or 10E

it took me 15 minutes to clean

What if you try to wipe it down with napkins (= kitchen paper towels) when the grill is still warm but not too hot? I don't have cast iron, Borkovsky - I just wipe it, but when it's still a little warm, with a couple of kitchen towels, 10 seconds.

Take the grill without the "E". Because in any case, the non-stick is killed. I suspect the "E" grill has some kind of enamel coating that can't be rubbed with a metal brush. Well, it's better to consult with the salespeople, they will tell you more precisely.

What if you try to wipe it down with napkins (= kitchen paper towels) when the grill is still warm but not too hot? I don't have cast iron, Borkovsky - I just wipe it, but when it's still a little warm, with a couple of kitchen towels, 10 seconds.

I have tried cleaning with paper towels when the grill cools down. they stuck to the sticky substance that was formed after cooking))). therefore I use non-woven wipes. About 10 seconds, this is certainly great, I have not been able to clean the workplace for less than 15 minutes so far. But I'm not in a hurry to live))). Yes, forgive me those who have the same grill as mine, for "rukozhopov" it is just what I am now))). If I had a non-stick grill, I would have finished it long ago and the grill would have stood in a niche and gather dust.

Now I understand, you have both of them right?

Yeah, Light, both And not only And there is no other way on the Bread Maker

[linseed]

Suddenly the information will be useful. Cast iron plates without antipr. coatings require mandatory preliminary preparation. Even if they have a factory oil preparation. It's simple. Lubricate with a thin (!!!) even layer linseed oil, pierce well. We repeat three times. It is better to use a rag rather than a brush.
After cooking, clean the plates always warm... If the condition of the plate allows - without chemicals. Bamboo terry cloths work well.After cleaning, we warm up the plates and, if necessary, wipe the plates with a piece of rag with several drops oils.
Cast iron with antipr. I do not recommend buying a coating.

Because in any case, the non-stick is killed. I suspect the "E" grill has some kind of enamel coating that can't be rubbed with a metal brush.

It is clear that it is killed, it just undermines that it is still industrial, which means the coating must be resistant ((well, at least I want to hope for it

[Svetlana777]

Svetlana777, persistent yes.
I put the foil on it, like in shawarma, and it became quite beautiful
I brushed the rest of the fat into the grease tray and that's it.
There are options when the temperature is chosen crookedly and the fat burns up immediately. It is convenient to throw out the foil (or wash it) and lay it clean.
Another tip is to set it at an angle, so the fat will drain faster. My angle is just over 11 degrees. I put the usual tiles under the rear legs.

My angle is just over 11 degrees. I put the usual tiles under the rear legs.

Thank you, the angle is clear, with the foil too (if I use it, of course not to wash it). (it remains for my husband to convince him to buy it in Moscow and immediately use it there)

[ustinov80]

By the way, it is now on sale at
An acquaintance bought for 4500 at the expense of points.

Largely thanks to Alexei's posts here, I'm looking closely at Gastrorag. Please tell me, after a year of use, how do you like them? Does the area around the grill get hot / dirty? Due to the weight, its position is practically stationary. Plus, I was embarrassed by the fact that the instructions are large written - not for household use. Just plugged into a regular outlet? From the same instructions confused about grounding
I plan to fry meat / poultry / fish and vegetables, do you get vegetables there?

1. After a year of use, I still use it. Nice thing.
2. It gets warm. There is no temperature drop for food at room temperature.
3. Everything is clean. The usual Toko fat appears.
4. Not for household use for a simple reason. He has an iron body. If you touch the case and some other nito iron tidy - at the same time, with both devices without a common ground (in the socket it is placed on the third contact), then a current can flow (like electrostatics). See all household appliances in a plastic sheath. This is a calculation that even with a circuit without a common ground between the outlets, everything was safe.

5. Yes, you can fry anything. With fish, you need something. It looks like it will only go in flour. The vegetables are very cool there. Especially if it's eggplant or marinated zucchini before cooking.
+ The effect of ribbing for vegetables - zucchini, eggplants and others. Children are very attracted by this effect. After cooking the vegetable, press it once and it becomes corrugated.

In short, experience is gained.
ustinov80, here's another person posts information on this grill.

By the way, it is now on sale at

I saw it for sale, but the price for the 10th is 8698r, and for 10E 6376r ((((anyway I am tormented by the question why the coated is so much cheaper, although they have the same characteristics and size

Generally, in the instructions
the EGD10 is larger than the EGD10E
model EGD10, comes with an enamel finish - this is according to the instructions. In general, there is probably enamel, since it does not look like cast iron. And as a smooth surface.

Lubricate with a thin (!!!) even layer of linseed oil

Ayas, I bought unrefined linseed oil. It says on the bottle that it is not for heat treatment. Will it fit exactly?

[During operation]

Ayas, I bought unrefined linseed oil. It says on the bottle that it is not for heat treatment. Will it fit exactly?

Of course it will. We will not fry cutlets on it. Yes, and a refiner. I have not seen flaxseed oil. We need a film that forms when this particular oil burns out.
Yes! Linseed oil is essential for primary processing. During operation - the one you use when cooking. Ideally olive.I repeat - if necessary, just a couple of drops.
Necessity means - washed the surfaces with a detergent (degreased), warmed up, smeared with a few drops of oil.
If, after cooking, the surface was wiped with a wet rag, then dry, it is enough to warm up the plates a little.
Good luck!