Most Helpful Customer Reviews
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3 of 3 people found the following review helpful:
4.0 out of 5 stars
An even healthier way to cook meat, 20 Feb 2008
chicken, fish and vegetables - the ribbed base gives those characteristic sear-lines and flavour.'
And that sturdy ribbed base does indeed give those char-lines which not only help to enhance that mouthwatering aroma whilst cooking, but the ultimate flavour on the plate!
My favourite recipe using this item is 'Seared Tuna Salad' from the book entitled,
THE CAST IRON WAY TO COOK, by Sue Cutts,
closely followed by her truly delicious 'Grilled Tropical Fruit with Raspberry Sauce'.
This super book is dedicated to the use of Le Creuset CAST IRON and is divided into chapters covering the various products - including a marvellous section entitled 'GRILLS', which includes advice for using the grill range as well as a number of other delicious recipes.
Due to the cast handle, this item can be used on the hob-top, in the oven and under the grill.
There is, also, the added bonus of the ASSIST HANDLE, for easier balanced lifting, but don't forget your Oven Gloves!
Relatively easy to clean, usually requiring some soaking in hot soapy water and a rub with a nylon brush.
This item can also go in the dishwasher.
ooOoo
Additional Information:-
There has been some debate as to why the Le Creuset GRILL RANGE is NOT of the NON-STICK variety.
The Company listened to the critics and answered, and it seems appropriate to copy it here:-
'Why do Le Creuset grills not have a non-stick cooking surface?
Because it isn't necessary.
A black vitreous enamel surface can offer all the advantages of a non-stick surface but will not damage, peel or deteriorate during high temperature grilling.
No non-stick surface can withstand the repeated high surface temperatures that grilling requires. Therefore a non-stick surface will deteriorate quickly and peel off.
Additionally, a non-stick surface will not produce the same seared finish to the food.
Cooked food colours are usually paler and the food often has less flavour as a result.'
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1 of 1 people found the following review helpful:
5.0 out of 5 stars
Versatile, practical and stylish, 13 Oct 2008
My second foray into the Le Creuset cast iron range was this superb "Grillit" - or griddle-pan to the rest of us! At 26cm, it's big enough to cook one huge beef steak or several smaller items like chicken breasts. It's a good, sturdy pan with a lip on each side to help you pour off the fat and a good sized handle and a helper-handle to facilitate lifting it. As with all cast iron kitchenware, it's VERY heavy, so not something to consider buying unless you know you can cope with the weight. It holds the heat fantastically and takes no time at all to heat up. The secret to cooking a good steak is to thow it into a very hot pan - this grillit makes that very easy as it only really gets very hot - it's not so good at subtle, low temperatures, but then you don't need them in a griddle pan. The granite colouring is very stylish and inside is coated in some form of enamel which helps to stop things sticking. Cleaning it is a breeze - you just take it off of the heat, let it cool for 10 minutes, pour in some water and let it cool completely. Once it's cool you can clean it easily with a brush or just pop it in the dishwasher. Simple! I'm still amazed by the amount of fat which pours out of almost everything I cook using this - it's certainly an eye opener and makes for much healthier cooking.
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2 of 3 people found the following review helpful:
5.0 out of 5 stars
A new kitchen essential, 10 Sep 2008
I was given one of these as a present and it has rapidly become a kitchen essential. I use it for all meat cooking, reserving my frying pan for delicate fish, rissotto and stir fry (I really should get a wok!). It is also great for grilling vegetables.
As with the entire Le Creuset cast iron range, it is seriously heavy and you will find yourself using the lifting tab that is opposite the handle. But that heaviness delivers consistent heat and you can rely on the entire cooking surface being an even temperature.
The interior is black enamel with ridges to give the char lines that are essential on a tuna steak. Fat will collect in the bottom and with very fatty foods, like sausages, you might need to pour away some fat part-way through the cooking. The lips on either side make this very easy.
Less fatty food will stick to the ridges slightly and if you are used to cleaning a non-stick fry pan by running it under the tap, wiping it with a sponge once and then drying, you need to be ready for a bit more work - both to get bits off the ridges and to pry stuff out of the troughs.
But it is pretty simple - leave it to soak in warm soapy water for 15 minutes then scrub lightly with a pot brush and everything will lift off. It is also dishwasher safe, but I never put pans (or knives) in the dishwasher whatever the manufacturer says, so I can't vouch for that.
If my house burned down and I had to restock my kithen from scratch, this would be one of the cookware essentials near the top of the list - it makes for low-fat cooking of fatty foods without the hassle of using a grill, sears beautifully and looks great left on the hob, with a great range of colours to choose from.
Five stars.
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