Sometimes you can hear, half-jokingly, half-seriously, the opinion that one of the national sports of Russians is barbecue. We certainly have significant experience in this area - we organize BBQ parties almost every week during the spring / summer season. In this area, we probably would soon reach the level of experts if the climate was not against us. Dreams of deep-tasting kebabs in the middle of winter can be made quite simple. The grill pan comes to the rescue. How to choose the right model that will allow us to cook your favorite fragrant pork neck or delicious kebabs?
Grill pan: how does it work?
In Russian kitchens, grill pans are still a fairly new item, but are already more common. They are usually square or rectangular, although there are also round models. Their characteristic feature is an uneven bottom, grooved. This is what allows you to achieve the grill effect from the comfort of your own kitchen. This uneven surface means that the fat that melts from the cooked food flows into the grooves and does not saturate the dish. The cookware looks like a real wire rack - it turns red where it adjoins the pot and a little lighter where it borders the grooves. A good grill pan should have grooves on the sides to quickly get rid of excess fat that accumulates in the grooves.
In order for the brazier pan to serve us for several years, it is worth looking at how it was arranged when buying. Models with a thick and heavy bottom are best suited, it should be at least 5 mm. Heating up will take a long time, but the waiting time will reward us later by returning the accumulated heat to the dish. The thick bottom will also allow the pan to reach very high temperatures, which is critical when grilling food. If you are cooking on an induction hob, be careful not to overheat the bottom - this can end up unpleasant.
A practical feature of many grill pans on the market today is the Thermopoint heat indicator. This technology makes it easier to determine if the pan is hot enough to start grilling. At the end of cooking, this indicator will tell us if the pan is cool enough to be cleaned. It should be borne in mind that due to the thick bottom, the pan retains its temperature for a long time, and cleaning an incompletely cooled pan can damage its surface.
Aluminum or cast iron?
When thinking about buying a grill pan, we usually consider two options: an aluminum pan covered with a special non-stick coating (prevents food from sticking during frying) and cast iron pan, which is very heavy, but also hard, and takes a long time to heat up. Those who are rather impatient in the kitchen should choose the first option. Also, when using a cast iron skillet, apply fat when frying. Therefore, if we pay special attention to the preparation of dietary meals and meals with a low fat content, an aluminum pan is better suited.
It is also worth paying attention to whether the manufacturer of the frying pan we have chosen has all the approvals. It is especially important to ensure that no PFOA, heavy metals or nickel compounds enter the container during the manufacturing process. These are harmful substances that can be released at high temperatures.
How to fry in a pan?
Before we get our hands on a new grill pan, it's worth learning a little about its use. On it you can fry fish and meat without fat - the natural fat will melt, so they will not stick or burn. Vegetables that do not contain this fat should be drizzled with a little olive oil. This will prevent the food from burning and enhance the flavor.
It is not recommended to use metal accessories such as spatulas or meat tongs when in contact with the surface of the grill pan, especially the non-stick version. They can easily damage the surface and deprive the cookware of its properties. Better to opt for plastic or silicone cutlery.
