Grill pan

Here, I got to the otterderized meat with a camera.
Took specially beef and thicker. I went through each piece with the device, salted and pepper and grilled into the pan. I liked the result of the cooking, the device justified itself, the meat is soft and not skimpy.

[Anastasia]

Anastasia , an impressive sight! Is your grill pan thick and heavy? I look at them, but have not decided to buy yet.

[Anastasia]

Anastasia , an impressive sight! Is your grill pan thick and heavy? I look at them, but have not decided to buy yet.

Thank you! I tried to!
Yes, I chose the pan thicker and as heavy as possible. Vinzer company.

[Anastasia]

Anastasia, I fried my demonstrative kebabs in the same pan. I chose her for a long time and I am glad that I was not mistaken

Mams , You tell your husband right away that the frying pan and the tenderizer are a set We, if necessary, will press photos

And I had such a spontaneous purchase with this frying pan. I came to buy an electric grill Tefal, I studied it for a long time in the internet, it seemed like I liked everything, and came to El. Paradise on Prazhskaya Street, looked at him live and was disappointed. I went further along the rows and saw this frying pan. Twisted-twisted-like everything with her and took it. So far, there have been no reasons for disappointment.

The idea for the kit is great. Exactly, exactly, we will support with pictures!

Sorry for the off, but which grill pan is better to take? I have an induction cooker and I feel that I am already "ripening" on it too

[Schapirinka]

Sorry for the off, but which grill pan is better to take? I have an induction cooker and I feel that I am already "ripening" on it too

Schapirinka, such a frying pan as Anastasia's and mine fit Vinzer has corresponding icons.

And what (besides meat and fish) can you cook in such a pan? I'm trying to figure out if I need to attend to and buy it. (I never cooked anything on the grill, except on a fire - sausages and fried bread.)

Thank you, looked. Now I will think. As I understand it, these pans are different. If you are going to buy, is it better, probably, heavy (cast iron)? However, I ran ahead of the locomotive, because I had not yet decided whether I needed it. It seems that I have a little "roof" went on the goods for the kitchen ...

I bought a frying pan in Ikea. Today I fried meat poked with an onion holder (instead of a tenderizer). The meat turned out to be the most tender, tasty. The children stood in line with plates, although the younger did not like meat very much.

Oh, today I finally bought a grill pan, which I hunted for a long time. Cast iron heavy Gipfel. So glad, so glad, I dislocated my brains, what to cook on it, so that it will surely turn out well. There is salmon. There are eggplants. Ehh! It's a pity the night is already deep.

Today I fried meat poked with an onion holder (instead of a tenderizer). The meat turned out to be the most tender, delicious ...

Here I am, too, a no-tenderizer and also the first thing that came to my mind was to poke the bow holder that I have.
Now I will do so with peace of mind, otherwise I’m afraid to start doing something on the grill, I’m afraid that it will come out raw, uncooked.

I am pickling meat so far oak. Can you please tell me - if I allow marinade meat, is it better to salt the marinade right away?
But what about the rule that it is better to salt the meat after frying, so that the juice flows out less?

The salt is added to the marinade. Grilling technology consists in the fact that a crust quickly forms on the surface of the product being prepared, preventing the juice from flowing out.

Now I have a question for the luminaries. How is a grill pan different from a Zepter thick-bottomed pan?

Grilling technology consists in the fact that a crust quickly forms on the surface of the product being prepared, preventing the juice from flowing out.

"A crust quickly forms on the surface of the food being prepared" - why does it form due to the marinade?

Due to the rapid and uniform heating, at high temperatures, meat protein denaturation occurs.

How is a grill pan different from a Zepter thick-bottomed pan?

The ribs are probably different. I don't have a Zepter, but I have a grill pan. The meat is fried on protruding ribs, the juice flows down below the meat, and during frying the meat does not fry in it. That is, in fact, the meat is fried as on a wire rack, only without fire

Here I am, too, a no-tenderizer and also the first thing that came to my mind was to poke the bow holder that I have.
Now I will do so with peace of mind, otherwise I’m afraid to start doing something on the grill, I’m afraid that it will come out raw, uncooked.

And I am the same! When I was making beef like boiled pork, I decided to poke it with a knife, it's also good, but the idea came to take 2 or 3 knives of thin sharp handles to wind together to keep it convenient and ... of course not a tender 48 razor, but the effect will also be!

I'll go broke on the weekend, buy some good pork and beef and try.

I don't have quite a frying pan, I have a Kenwood mega electric grill with a waffle addition, but it has the same top and bottom surfaces as the bottom of a grill pan.

The maximum temperature is 240 degrees, I do not know how much is reached in the grill pan.
The fundamental difference from a frying pan is that I can press down on top and will also fry on top.

Tough pros really say that such grills and pans are a pathetic excuse and the food cooked on them does not really differ in taste from an ordinary frying pan.
Tomorrow I will find out for myself whether this is so or not ...

I have a grill pan from the Soviet era, bought recently and accidentally at a flea market, and even in zero condition. In Soviet times, this device was called a frying pan for cooking tobacco-chicken, and it was sold with a lid, the material was cast iron.
I don't use the lid.
And the frying pan is a great thing! And meat, and chicken, and fish, and vegetables - everything turns out very tasty!
In my opinion, the result is second only to cooking on live fire in nature

[grooved bottom]

I have a grill pan from the Soviet era, bought recently and accidentally at a flea market, and even in zero condition. In Soviet times, this device was called a frying pan for cooking tobacco chicken, and it was sold with a lid, the material was cast iron.

And such pans are still produced in Stupino

"Cast-iron frying pan for tobacco chickens 290mm
Cast iron frying pan - ideal for cooking. Cast iron pans can be used on any heat source. They are non-toxic, practically not subject to deformation. Cast iron pans have a high heat capacity. This cast iron pan has grooved bottom and a heavy press lid, ideal for making chicken tobacco "

[grooved bottom]

And such pans are still produced in Stupino

"Cast-iron frying pan for tobacco chickens 290mm
Cast iron frying pan - ideal for cooking. Cast iron pans can be used on any heat source. They are non-toxic, practically not subject to deformation. Cast iron pans have a high heat capacity. This cast iron pan has grooved bottom and a heavy press lid, ideal for making chicken tobacco "

Exactly, exactly !!! she is!
and what makes me especially happy - I got it for almost a penny

I didn't think that they still release such

Girls, I have a question. When you cook in a grill pan, do you cover it with a lid?

I bought a frying pan in Ikea. Today I fried meat poked with an onion holder (instead of a tenderizer). The meat turned out to be the most tender, tasty. The children stood in line with plates, although the younger did not like meat very much.

I had to part with my frying pan. My new cooker does not accept it.

Girls, I have a question. When you cook in a grill pan, do you cover it with a lid?

When I was about to fry the tobacco-chicken, I covered it with a lid. And when I don't cover the chop. In general, according to the circumstances.

The grill is not covered, in my opinion (the exception is the tobacco chicken). I do not cover, but if the meat is not very thin, then I just turn it over several times and change their location in the pan. At the same time I drain the excess juice.

Girls, I have a question. When you cook in a grill pan, do you cover it with a lid?

As far as I understand, this frying pan was intended for tobacco chickens, so a lid was needed for them, since the cooking technology requires oppression.
And if you detail pieces of meat, fish or vegetables, then there is no need to cover. Yes, and this cover is heavy, it is also made of cast iron ...

Recently in the Grocery store I saw a bacon press)). Structurally - a lid from this frying pan for tobacco chicken, only of a different shape and with a slight relief. And it's worth it ... I'm even afraid to guess how much. And, they say, their people are scouring all over the place. so we just have a klondike here)))

And about covering the grill with a lid - it seems to me that then the whole point is lost, because the type of cooking changes. I cover with a net so that the spray does not fly.

I want this chavunium frying pan. Has anyone seen her here?

I want this chavunium frying pan. Has anyone seen her here?

Yes, I just have cast iron, Gipfel. It cost about 200 hryvnia.

Oh-pa ... Are you talking about a grill pan or tobacco for chicken? I mean the grill.

I would have looked at both. I love when there is a choice

I would have looked at both. I love when there is a choice

Tobacco chicken pan
I haven't seen it on sale in stores, but at flea markets - very often found, and you can find it in absolutely zero state

I cover with a net so that the spray does not fly.

Please tell me, is this mesh washable well? Which is easier to clean - the tiles behind the stove, or the mesh?

Please tell me is this mesh washable well? Which is easier to clean - the tiles behind the stove, or the mesh?

Of course, the mesh is much easier to wash, only you need to wash it immediately, do not wait for the fat to fix
Not only the tiles, but also the stove and everything around will remain cleaner

Please tell me, is this mesh washable well? Which is easier to clean - the tiles behind the stove, or the mesh?

Its (net) is really very easy to wash - just a few movements with a soapy sponge, and rinse.

What kind of mesh do you have and from what?
I was in the store, I just saw cast-iron pans and saucepans (Dnepropetrovsk), I didn't buy it, I didn't like it. What frightened me, I take them in my hands, but they are not as heavy as they should be. They assure me - cast iron, on the advertisement - cast iron, but I don't believe. Recently I bought a really small cast iron frying pan, it's hard to hold it, and these are huge, but weigh less than mine. Is it thin cast iron or cast iron-aluminum alloy?
And comrades, throw out Teflon, it leads to cancer, the Amerokos are already getting rid of and suing.

[Dmitro]

Dmitro,
You are from Dnepropetrovsk, right? Then you don't have IKEA nearby ... But you can see something similar, I think. But be careful: the first mesh I had was Chinese, crawled apart instantly (the edges of the mesh crawled out from under the rim) and rusted

As for the pans - yes, something is wrong. Cast iron is also different))

I am from Donetsk. The question is, does the meat cooked in grilled pans, which are now called and sold, differ from meat cooked in pans of the last century but called tobacco chicken? The bottom is also reflex, maybe a little lower than in German, by eye.

And another question, due to the fact that cast iron is different. He may not risk it, but buy a used Soviet one on the market. In principle, what's the difference, g-but it was not fried in it, and in the oven it will still be ignited for 1-2 hours.It seems to me that domestic producers, for the purpose of sales, reduce the weight of cast iron, whether they make an alloy, or the bottom is thin.

I am from Donetsk. The question is, does the meat cooked in grilled pans, which are now called and sold, differ from meat cooked in pans of the last century but called tobacco chicken? The bottom is also reflex, maybe a little lower than in German, by eye.

1) Unfortunately, I cannot compare, because I am the owner of only one device - an old Soviet grill pan.

2) But, purely logically, if you think about it .... what's the difference?
And here and there metal, and here and there ribs ...

I think it all depends on the product and the skills in handling these pans.

As far as I understand in the USSR, frying pans were not called a grill, but tobacco chickens. Your skillet probably also has a heavy lid that fits in the pan and is heavier than the pan itself.

As far as I understand in the USSR, frying pans were not called a grill, but tobacco chickens. Your skillet probably also has a heavy lid that fits in the pan and is heavier than the pan itself.

If you read this topic, then I wrote earlier what kind of frying pan I have

yes, indeed in the USSR such pans (yes, indeed with heavy lids) were called grilled chickens.
Then they began to be used not only for making tobacco chickens.
And perhaps they can be called a grill pan?

we ended up asking each other the same question.

cast iron cookware in stock. I wonder if they have it normal or not. For pilaf, which is better to take? It used to be cooked in ducklings. And they only have pots and cauldrons.

we ended up asking each other the same question.

You asked whether meat cooked in new grilled pans differs from meat cooked in Soviet-made chicken pans, or not.
I answered this question
I repeat - I think not, the principle is the same
after all, no one forces you to cover

and I remember that I did not ask questions on this topic

[Dmitro]

I am from Donetsk. The question is, does the meat cooked in grilled pans, which are now called and sold, differ from meat cooked in pans of the last century but called tobacco chicken? The bottom is also reflex, maybe a little lower than in German, by eye.

And another question, due to the fact that cast iron is different. He may not risk it, but buy a used Soviet one on the market. In principle, what's the difference, g-but it was not fried in it, and in the oven it will still be ignited for 1-2 hours. It seems to me that domestic producers, for the purpose of sales, reduce the weight of cast iron, whether they make an alloy, or the bottom is thin.

Dmitro,
Firstly, I apologize for confusing your city - attention is zero - I got sick ...
secondly, about the differences. To be honest, I don't even know how to answer. For me, a cast-iron frying pan is more like an analogue of a thick-walled stewpan, and not a grill pan. The difference (I don't know how important it is) is that the bottom of the grill pan is ribbed, and the meat does not touch the entire surface, but only these very ribs. It turns out pretty. But it should be noted that these pans are heavy and thick. Well, cover. In modern pans, Teflon or whatever, you can (and should) fry with almost no oil. That is, like an analogue of cooking on an open fire.
In general, she herself answered - it is impossible to fully replace it, since a cast-iron frying pan has a) no ribs and the meat is in contact with the heat of the entire surface and b) you cannot cook on it without oil.

About cleaning the old frying pan. Be careful. In fact, due to long-term use, a film appears on the inner surface of the pan, which has some non-stick properties. And if you completely delete it, then you will have to restore it later ...

You are not mistaken, my profile was not completed.Cast iron grill and tobacco pans used to come and go with a ribbed bottom.

[Dmitro]

Dmitro,

In general, she herself answered - it is impossible to fully replace it, since a cast-iron frying pan has a) no ribs and the meat is in contact with the heat of the entire surface and b) you cannot cook on it without oil.

I will correct you

pans of tobacco chicken just with ribs, and fry on them without adding oil

I'll fix the pans of tobacco chicken just with ribs, and fry on them without adding oil

However, I noticed that on a German cast iron skillet, the ribs are higher and there is more distance between them. ? ...

In general, I have little idea how you can cook without oil in a cast iron pan. But if it is real, then it is a complete replacement.
As for the different ribs, it seems to me that this is not so important.

I don't know about grill pans yet about oil-free. But on ordinary cast iron, everything is cooked with oil, how can it be without it.
Anyway, for that matter, fried it was never healthy.

So fried is harmful not because the crust is, but because oil is involved in the process. Now, if there is a stove on the fire, the cooking temperature is definitely not lower, it is just that there is practically no oil there (unless the products were specially coated on top).
And on my frying pan I grill like this: I don't pour oil into the pan, but I coat the pieces of meat with it before cooking. That is, there is practically no oil.