Grill pan

It's clear about the grill, there is still oil in the grooves and does not come into contact with the product. I meant fried potatoes (which you can't grill) and everything else that is fried in ordinary cast-iron pans with butter.
What kind of grill pan do you have - Soviet tobacco or new?

Also a question about pilaf. Where it is better to cook it - in a cast-iron saucepan, cauldron, brazier, stewpan (all cast-iron means). For some reason, a cauldron is 5 times more expensive than a cast-iron pan, but the difference in this case? Also, everything that is cooked in cast iron must be transferred to another dish, this is an axiom. Why then are cauldrons being sold, for antlers ...

I was wrong, I looked again in the store today at a modern German cast-iron grill pan and saw that it had less ribs! than in Soviet tobacco, located perhaps a little further from each other. Therefore, Soviet tobacco = modern grill, if not better.

Made in a cast-iron skillet "chicken-tapaka" - chicken legs, pre-pickled. However, they stuck, what to do not to stick. Does anyone have such experience.

1) I have never made such thick pieces as chicken legs.
I always cut so that the thickness is no more than 3-4 cm
2) I add a little vegetable oil to the marinade
3) the frying pan (I repeat - I just have an old Soviet frying pan for tobacco chickens) needs to be very heated
4) put a piece and let it brown thoroughly, until the piece grabs a crust and do not think to turn it over - it will stick
5) the only problems were with the fish, but gradually I got used to it

The main thing is to let the side grab, otherwise it crumbles

I have the same frying pan as yours. Leg or chicken, is there a difference in thickness. Although possible. Press the lid down immediately?

I do not use it as a frying pan for cooking tobacco chicken, that is, I do not press down with a lid.
That is why I take not very thick pieces for cooking.

And the chicken (or chicken leg), I think, should be cooked under the lid.

my friend promised to bring such a frying pan for tobacco chicken. already looking forward to it !!!

my friend promised to bring such a frying pan for tobacco chicken. already looking forward to it !!!

the main thing is to heat the pan well, about 10 minutes is better over a good heat, naturally without oil. Oil should be greased on pickled chicken. When you press down 1 time, do not touch the chicken for 15 minutes, then turn it over once and press it again. In short, you can turn it over only 1 time.
Well, how to wash it later, cast iron cannot be washed with washing, there will be rust. Pour soda and salt on the bottom, pour 1/3 of it with water, bring to a boil for a couple of minutes, then remove all the carbon deposits with a regular washcloth.
Well, before the 1st use, I first wash the cast-iron pan with detergents, even rub it with an iron washcloth, then wipe it dry, smear the entire pan well with vegetable oil, and in the oven upside down and at a temperature of 250-300 degrees for an hour and a half, well, close the doors , open the windows, turn on the hoods. Then let it cool there itself, grease with oil again, let it soak, and the pan is ready.
Never soak cast iron, always wipe it after washing, dry it on the stove to the temperature of the iron and grease the inside with a thin layer of oil. surface well and you can bottom.

thanks for the tips!
I have already tried my frying pan in action - to be honest, I did not notice any difference from the usual fried chicken ... maybe I did it wrong ... teach a simpleton ...

There is a recipe for cooking chicken, that is, you need to marinate it. The difference is significant, you can't do that in a regular frying pan.On the grill, all the fat almost drains away and the chicken turns out to be tastier and healthier. If you don’t feel the difference, it’s not scary, it’s still more useful, think about it.

Do you have a recipe for marinade? do you need to fry without oil at all?

Do you have a recipe for marinade? do you need to fry without oil at all?

Yes, there are actually a lot of recipes, by search:
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We do this, heat the pan for about 10 minutes over the fire well (without oil), and grease the chicken or meat (all marinated) before cooking with oil and in a pan. The main thing is to dry it on paper before greasing it and laying it down, otherwise it can be specific. And the main thing is the load from above. Without a load, there may not be a difference in taste, but with a load, this is a completely different way of frying. And the point is to lubricate the frying pan, all the same there will be no contact.

Well, we just do individual pieces of chicken in different ways, first fry, then press.

Girls boys, good afternoon! And tell me, if I am delighted with Berner's new products - cast aluminum pans, then where can I pour out joy and comments?

aluminum is harmful, so few people will share your joy

"cast iron is disgustingly dirty, sticky and rusty."

If you constantly use it almost daily, then there is nothing.

Aluminum cookware is considered the most harmful to health, because when heated it begins to release metal ions. Under the influence of some acids, aluminum is destroyed and goes into food, so in such a dish you cannot cook sour cabbage soup, stew or fry vegetables, cook jelly, borscht or boil milk.

It is also not recommended to store prepared food in aluminum dishes and keep water. Even food poisoning is possible with daily use of aluminum cookware!
Aluminum frying pan
Recently, the market has been oversaturated with dishes made of light aluminum alloys. Of course, such pans are very light and easy to use, and they are inexpensive, but they do not last long. The thin aluminum bottom does not tolerate overheating very well and changes shape quickly. Overheating has a negative effect on the inner coating, which in principle is quite easy to damage. Non-stick Teflon is the most common coating in aluminum pans. If the bottom of the pan is not thick enough, then soon Teflon, being a polymer, begins to evaporate. Before you have time to rejoice at the new purchase, the eggs will start to burn, and the meat cannot be peeled off from the bottom of the pan.
Due to the damaged coating, the food being cooked comes into contact with harmful secretions and rust. We eat this food and all kinds of harmful substances accumulate in our body. Almost any material in contact with food, especially acidic and alkaline foods, such as borsch, cabbage soup, etc., can release harmful substances. These substances, getting into the stomach or into the delicate walls of the intestines, cause irreparable harm to health.
That is why coated pans cannot be scrubbed with metal brushes or hedgehogs. They should be washed only with mild detergents and special dishcloths.
The advantage of cast iron pans is their ability to evenly distribute and retain heat for a long time. Cast iron, due to its porous structure and low thermal conductivity, heats up relatively slowly, but perfectly retains a high temperature after heating. This allows the prepared products to experience the effect of the "Russian oven", in which the dish is not only heated to a certain temperature, but also languishes. Therefore, the cast iron pan is ideal for foods that require long cooking times. In addition, cast iron cookware heats up much more than aluminum, which is necessary for frying and especially for grilling.
cast iron has natural non-stick properties, which only intensify over time - food in such dishes practically does not burn.

And I keep up with the times (I hope I have time). I bought a frying pan with a ceramic coating from Tillotama - the pleasure is continuous - it does not burn and is very pleasing to the eye 🔗

................ After purchase, cast iron must be prepared, coated with oil completely, and in the oven at 200 degrees for 1.5 hours. Then wait until it cools down and grease with oil again. It turns out, as it were, a varnished surface with non-stick properties, without CHEMISTRY! ........................ ..

Once, by coincidence, it so happened that a broken bottle of sunflower oil lay for 6 hours (in a pool of oil, of course) on the marble. Porous marble has absorbed oil so much that for the second year now, both dosay and asey and prop and salt and an imported Italian remedy are all in vain. Oil seeps out of the marble.
Your cast iron does the same - it absorbs oil into the pores. Then it there, unlike marble, heats up, burns, turns bitter, stands out and is poured again.
This is the nature of your lacquered surface.
Cast iron grates on the pavement do not have non-stick properties. A high-quality carcinogen is the basis of your non-stickiness.
I vote for disposable tableware

[Dear forum users, debaters! BREAK !!!You will argue endlessly, and each of you will be right in his own way!This topic is intended for discussion of dishes cooked in the GRILL pan!All disputes about the dangers and benefits of teflon, aluminum, cast iron are posted in the section Benefit or harm ?! https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=314.0In this thread, all disputes will be deleted]

Dear forum users, debaters! BREAK !!!

You will argue endlessly, and each of you will be right in his own way!

This topic is intended for discussion of dishes cooked in the GRILL pan!

All disputes about the dangers and benefits of teflon, aluminum, cast iron are posted in the section Benefit or harm ?! https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=314.0

In this thread, all disputes will be deleted

the main thing is to heat the pan well, about 10 minutes is better over a good heat, naturally without oil. Oil should be greased on pickled chicken. When you press down 1 time, do not touch the chicken for 15 minutes, then turn it over once and press it again. In short, you can turn it over only 1 time.
Well, how to wash it later, cast iron cannot be washed with washing, there will be rust. Pour soda and salt on the bottom, pour 1/3 of it with water, bring to a boil for a couple of minutes, then remove all the carbon deposits with a regular washcloth.
Well, before the first use, I first wash the cast-iron pan with detergents, even rub it with an iron washcloth, then wipe it dry, smear the entire pan well with vegetable oil, and in the oven upside down and at a temperature of 250-300 degrees for an hour and a half, well, close the doors , open the windows, turn on the hoods. Then let it cool there itself, grease with oil again, let it soak, and the pan is ready.
Never soak cast iron, always wipe it after washing, dry it on the stove to the temperature of the iron and grease the inside with a thin layer of oil. surface well and you can bottom.

very good answer! Therefore, I ask my questions ...
I recently purchased a cast iron grill pan, but not everything is clear ...
If we compare with the cooking modes in a conventional frying pan, then heat the grill and, most importantly, cook on it at the same temperature (mode), for example, cue ball? How about in time? How thick can pieces of meat and vegetables be?
In general, about the cooking technique, if possible

If we compare with the cooking modes in a conventional frying pan, then heat the grill and, most importantly, cook on it at the same temperature (mode), for example, cue ball? How about in time? How thick can pieces of meat and vegetables be?
In general, about the cooking technique, if possible

Warm up, yes, it is necessary strongly. If the pan was greased with oil before, it is better to wash it with baking soda so that it does not stink when heated. It is necessary to put pieces of meat already dried and oiled. It is better to reduce the fire, of course, that is, you heat the pan over high heat, you can do it for 5 minutes, 10 minutes, do it differently, and then reduce the fire, since even a small (below average) fire will completely keep the temperature reached. No more need, because cast iron can be heated and heated, which will already be used for meat.
By the time the pork chop is cooked very quickly, about a couple of minutes on one side and a couple on the other. But here I will not say anything, because it all depends on whether the meat was marinated, the thickness of the piece. Again, you don't need to press the chop with a press, you just threw it, then turned it over. In general, see when ready. To be honest, I have not done this for a long time, I have now become a vegetarian, so write your experience later.
I think there can be any pieces of thickness, the only question is that if a thick piece is possible to press down then it would not hurt.

In search of the perfect ceramic frying pan (I haven't decided yet), I found the manufacturer Delimano. Offer a set of pots and pans. One is a ceramic-coated grill pan.
I would like to listen, maybe someone is using it already.

And I also have a question about the grill pan handle.
It seems to me that it would be wise to make a removable handle on it, so that you can quickly fry, for example, a steak, and bring it to readiness in the oven. However, all the models presented come with a stationary handle, with which you cannot put it in the oven.
Do you cook in the oven or fry in a pan?

Finding the perfect ceramic frying pan

I have a bad attitude to ceramics, the product burns on it, this has always been the case.

One is a ceramic-coated grill pan.

It is better to take a cast iron grill pan. Cast iron is an investment of money for centuries.

And I also have a question about the grill pan handle. It seems to me that it would be wise to make a removable handle on it, so that you can quickly fry, for example, a steak, and bring it to readiness in the oven.

I have not seen removable handles on cast iron grill pans. There are just pans with removable handles. In principle, if someone needs such a product and there are enough people who want it, you can ask Seaton to do this. Usually the grill has no handles at all, took it and put it in the stove, in principle, not a problem.
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However, all the models presented come with a stationary handle, with which you cannot put it in the oven.

Take cast iron and set everything up.

Do you cook in the oven or fry in a pan?

If you prepare the meat correctly, there is no need to put it in the oven. We make chicken under pressure, it turns out fine.

Looking for the perfect ceramic frying pan (still undecided),

In this topic, there is a lot of information on ceramic frying pan Utensils for cooking (pots, pans, lids for them) https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=3127.660

We have a Woll grill pan (for induction). This is how we make meat steaks. Cut the tenderloin (required) 5-6 cm, do not salt, do not pepper, do not pickle))). Preheat the frying pan. Throw in these thick pieces, fry over high heat for 2 minutes on each side. We preheat the oven (grill function or just up and down at 220), put a grate and a tray with water there so that the juice drips and does not burn, put the steaks there, peppery and slightly salted, since salt gives juice, which we do not need, the meat should remain juicy. And for 10 minutes. All - STEAKS are ready !. Bon Appetit. Juicy to medium-rare without blood.

Girls, advise which company is better to take a frying pan. I have a regular electric stove. I will be very grateful!

[solid fat]

Yesterday I bought a Vitesse grill pan, today I cooked in it. I decided to write a review, can someone help in choosing a frying pan.

I have a lot of pans and I thought that this pan was not needed. It turned out to be a big difference in cooking, delicious and healthy.
The recommendation says that after washing the pan you need to wipe it dry, warm it up and lubricate solid fat, I greased it with lard, just oiled it, warmed it up well and the night she rested with me. I fried carp, but without a head. Large pieces 350-400g, salted in advance, then smeared with a brush with lemon juice, and then rast. butter (I had corn), left for 2 hours. I put 4 pieces of fish (without breading) into a preheated pan, they took up the whole pan. Heats up evenly, the bottom is induction (I buy only with such a bottom, although I have a gas stove), keeps heat for a long time. I turned the fish over, but it was fat along the spine and I covered the pan with a lid. I thought that I would need to bring the fish in the microwave, but it was cooked completely.Beautiful, tasty, the taste is very different from fried and cooked in a grill gas pan.
Buy, you will not regret it. I bought in the online store

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Specifications Vitesse VS-2275
Type grill pan
Body material aluminum
Internal lining ceramic
Heat resistant outer coating
Bakelite handle
Heating on gas burners yes
Heating on cast iron burners yes
Induction heating yes
Heating on glass-ceramic hobs yes
Diameter 28 cm
Cover included yes
Cover material glass
Number of covers included 1
Wall thickness 3 mm
Thickened bottom yes
Additional information ECO-CERA premium ceramic interior. Reinforced induction bottom (anti-deformation disc). Removable handles.
Color gray
Brand Vitesse

I have a die-cast aluminum grill pan of the Italian company Risoli with a thick bottom, with a non-stick coating. Her sister brought me as a gift from Italy.
Now our specialty is marinated steaks, grilled in a griddle and grilled vegetables! Children in our family do not like fried fish very much; I bake fish in the oven in foil.

[Nadoba "Griza", with non-stick coating and removable handle]

Grill pans Nadoba "Griza", with non-stick coating and removable handle no one has?

More details: 🔗

Hello community!
Is there anyone here who uses the Biol grill pan on an induction hob? Are there any subtleties of cooking? Thanks in advance for your answers!

Biol is cast iron, which is always welcome. The fat should be drained from the grill pan as it is melted from the food, otherwise it is not a grill pan. Well, wash cast iron with boiling water without detergents.
I have a biol frying pan, but not a grill. Quite decent crockery, however, a very rough surface.

In Lenta there is a promotion for Vari pans, including a grill. The reviews seem to be quite good. I bought 3 pieces at 649 rubles (they cost 1300 something), for myself and for gifts. Like these ones

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Girls, I have a frying pan, it has been for many many years, she was at my dacha, then she pinned it home, in short, I decided to clean it, for this I attracted my husband with some kind of tool, he put on a nozzle and vzhih - and the pan turned out like aluminum, but it is heavy, what kind of metal can it be and can it be used now?
It was a pleasure to fry on it, although after cleaning I had not yet experienced it, suddenly what kind of cover was removed, I do not understand. Inside, she was kind of the same as now, she became as simple as new. What kind of material is it, it looks like aluminum, but heavy.

[I decided]

I decided clean it, for this attracted my husband

This is genius!
"with some kind of tool ..." "suddenly what kind of cover was removed ..."
In general, the story resembles a fairy tale plot: go there, I don't know where!
After all, no one (except you) saw the frying pan, held it in their hands, and even less fried it ...
You have the only way to establish the truth - to make the lowest request to your husband, apparently, he is a handy man. Only he can say whether there was a coating, what kind of metal, and he will certainly feel sorry for his work and he will generously give the go-ahead for the reuse of the object. Just before that, you will need to process the pan so that the products do not stick - look and read, here in the topic about dishes it is.

So he says that the coating is aluminum, and why a heavy frying pan? Aluminum light, I think so, and he answers that apparently the alloy is, and what kind of alloy? Harmful or not? He does not know and whether it is now possible to cook on it - he also does not know.
Completed the task and that's it (

So he says that the coating is aluminum

There is no aluminum coating on pans! There are pans made of aluminum or aluminum-based alloy!
But about the alloy - it is necessary to contact the metallurgists! Do you have a metallurgical plant in your city? Or, at worst, a spectral laboratory?
It is much easier and cheaper to throw away old stuff and buy something new!

I bought two new ones already), and in Germany, very cool. But I also want to keep mine. And the question is not old, no need to call my frying pan names, she behaved very well all the way. Moreover, after cleaning it looks like new.
Therefore, it is a pity to throw it away. We will do without metallurgists, I will find its exact composition, find the same one exactly on sale and look at the manufacturer's factory of what it is made of.

And the question is not old, no need to call my frying pan,

I offer my most sincere apologies to the frying pan!
And in front of you just in case!

I bought two new ones already), and in Germany, very cool.

And what, both grills?
Coated or uncoated?

And what, both grills?
Coated or uncoated?

With a coating, and very sliding, nothing specifically burns, I managed to burn the nuts on one, then I just washed it with water and everything is like new .. Very super awesome .. The coating is black, which I don't know, but the pans are pretty heavy.

Covering black that it is I don't know

managed to burn nuts on one

I, of course, don't know either, but the most important thing is not to overheat the pans, otherwise everything will start to burn very quickly!

What do you think, if I fry a portion of cutlets, after the pan under the water, quickly wash off the old fat, directly from the hot one, then back on the fire, the droplets have gone and again pour the oil and fry the second portion, is that bad for the pan? But do not wait until it cools down to wash ... time is money)

time is money

I quickly wash off the old fat, straight from the hot one, then back to the fire,

This is called thermal shock!
If the pan is coated, then there are many layers of different materials that have different coefficients of thermal expansion. So they begin to move relative to each other in such extreme conditions, which leads to a violation of the coverage. Moreover, even pans made of a homogeneous material (cast iron, for example) should not be subjected to such impacts either. There are always microcracks that can grow.
I strictly forbade my wife to do this. But there are no prophets in their own country! ...

It's a pity of course that no one can forbid me) But then what is the way out? You can convince, but not forbid. Then continue working only after partial cooling? Apparently, when frying, you will have to use both pans if there is a need for more product.

What do you think, if I fry a portion of cutlets, after the pan under the water, quickly wash off the old fat, directly from the hot one, then back on the fire, the droplets have gone and again pour the oil and fry the second portion, is that bad for the pan? But do not wait until it cools down to wash ... time is money)

Drain off any remaining fat and wipe clean with paper towels, and you can cook again.

I'll try this with paper towels. Although a hot pan is dumb)

I'll raise the topic. Please advise whether a cast iron grill pan will be in demand if I accept only full roast? How similar are meat, fish and vegetables cooked on it to those cooked on a grill? The brazier is now out of use for a long time due to her husband's illness, and sometimes I want a barbecue or steaks from red fish. Will a grill pan help me with this? Inexpensive electric grills were not impressed. I don't consider expensive and bulky devices, because I will only use them on occasion. Help me decide.

Perhaps such a frying pan will suit you. https://Mcooker-enn.tomathouse.com/in...om_smf&topic=286096.0

[Keti]

Keti, thanks, but I have an electric stove.

[Svetlana]

I will only use it on occasion.

Svetlana, then look at these electric grills, I like:
Indoor electric grill with open spiral Travola KYS-368B
I try to make friends with the domed electric grill))

[Admin]

Admin, Tanechka, he is not found anywhere. I didn't buy it in due time, and then the train left. I wrote to Ozone, they do not plan to repeat the purchase.I don't want to open this type, there will be a lot of splashes. I don't see any point in using the garage, but it won't work at home. If anything, we have a boat garage with access to the bay. There is a brazier and a smokehouse, that is, instead of a summer residence. But I don't go there without my husband, and now he can't do anything of this. So I'm looking for something to replace the grill, at least a little similar.