Handsome ridged cooking surface both grills and serves your favorite meats, sandwiches and vegetables. The ideal grill pan for panini sandwiches; deep sides and two pour spouts make it equally perfect for burgers or bacon. Enjoy healthier cooking as deep ribs separate the fat from food. Pan is cast iron with a glossy porcelain enamel exterior and matte black porcelain enamel cooking surface that does not require seasoning and is easy to clean. Made in France. 6 lbs. 13"L x 8 1/2"W x 1"H.
Product Features
• Molded of cast iron with an expertly enameled glossy porcelain coating
• Deep ribs separate the fat from food for healthier cooking
• Versatile for stovetop, oven and broiler
• Highest quality porcelain enamel coating is impermeable to odors and stains
• Foods will not react with the enameled finish
• Easy-clean enamel surfaces are scratch-resistant
• Superior conduction of heat promotes faster grilling times
• Even distribution and retention of heat ensures grill stays hot longer
• Suited for stovetops including electric, gas, ceramic, induction and halogen
• Safe for oven or broiler up to 400 F
Use Instructions
The distinctive ribbed base of Le Creuset's grill pans allows the cook to enjoy the flavor of chargrilled meats, poultry, fish and vegetables. After a light greasing with oil, no further fat or oil is added, so one can also enjoy the benefits of low-fat cooking. Any fat that escapes from the food is held between the ribs of the base.
The deep-sided design prevents splattering onto the stovetop and the handy pouring lip directs cooking juices and excess fat away. The pan can be "deglazed" after cooking with water, stock or wine so the flavors and juices of cooking can be served "au jus" with the dish.
To check that the grill is hot, scatter a few drops of cold water over the surface. If they evaporate almost immediately, the surface is hot enough.
All meats, poultry, fish and vegetables should be dry" before cooking begins, otherwise they may stick to the ribs. Pat dry on kitchen towels. Marinated foods should also have the excess moisture patted dry.
Once placed on the ribbed surface, foods should not be moved immediately, otherwise the distinctive "char" lines will not be produced. Leave for 1-2 minutes to seal and sear the outside before turning over.
Care Instructions
• Select low to medium heat for best results. Do not preheat on high then lower the heat. Cast-iron is a very efficient material and retains heat well.
• Select the size of your heat source so that it is as close as possible to the base size of your pan. This will prevent energy loss and overheating of the handle.
• Gently pre-heat utensil on low setting for 2 - 3 minutes then add oil or liquid to the pan.
• Use only wooden, plastic, silicone or heat resistant nylon tools, to avoid scratching the enamel.
• Use a potholder or oven glove to lift metal handled pan from the stovetop or oven.
• Stand hot pan on a Le Creuset trivet, board or cloth, not directly on unprotected counter tops.
• When using pan on ceramic or halogen stovetops, always lift pan (do not slide) to move.
• If a pan is banged against a hard surface or is dropped, it may chip or break.
• Safe for oven or broiler use up to 400 F.
• To maintain the beauty of your pan's finish, hand-washing is recommended in warm sudsy water with a nylon brush or pad.
• Cool pan before washing in dishwasher or in hot soapy water. Rinse and dry thoroughly. Do not leave to drain or put away while still damp.
• Remove stubborn food residues with a plastic or sponge scourer only - do not use metal scourers or abrasive cleaners of any kind.
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