How to properly fry steaks in a frying pan and grill, the best recipes. Collections

The advantages of a grill pan over a regular frying pan are that the meat does not touch the entire perimeter of the frying surface. Due to this, the pieces of meat do not lose precious juice, thereby remaining soft and tender from the inside, and on the outside they are covered with a striped and appetizing golden brown crust.

In such a frying pan, meat is fried for a relatively short time if it is marinated well beforehand.

As a result, it turns out not only juicy, but also acquires the flavor and spiciness of the marinade. It is recommended to serve fried meat in a grill pan with fresh herbs, vegetables and various light snacks.

Grilled meat - general principles of cooking

For a grill pan, the meat needs to be washed under running water, then remove all excess and dry paper towels. Then it should be cut into long layers (preferably against the grain), no more than 2-3 centimeters wide. If you use chicken for cooking, then you need to divide it into 4 parts, or fry the sirloin.

Before cooking, the meat must be marinated and kept in this state for at least two hours.

The grill pan needs to be thoroughly heated. To ensure even cooking, you should first cook on high heat, then reduce it.

After cooking, the meat should be allowed to “rest” for five minutes and only then served.

Fried meat in a grill pan - a classic recipe

Ingredients:

750 g beef loin;

spoon olive oil;

40 g butter;

Two pinches each of rosemary, salt and thyme;

Ground black pepper.

Cooking method:

1. Wash the beef, dry it and cut it into pieces 2.5 cm thick.

2. Mash the butter in a bowl with a fork. Add rosemary, salt, thyme and ground black pepper to it.

3. Rub the mixture onto each piece of beef on all sides.

4. Grease a frying pan with olive oil and heat. Then lay out the pieces of meat and fry them on each side for four minutes.

5. As soon as a brown crust appears, transfer the finished meat to a plate. Give it a little rest.

6. After the steak has released its juices, serve it along with the grilled vegetables.

Grilled meat: beef in citrus marinade

Ingredients:

500 g beef;

One bow;

One lemon;

Two tangerines;

50 ml vegetable oil;

A couple of black peppercorns.

Cooking method:

1. Wash the beef, dry thoroughly and cut into portions. Before doing this, if possible, cut off all noticeable veins and films. The meat can be lightly beaten.

2. Prepare the marinade. To do this, wash the tangerines and lemon, cut them in half and squeeze out the juice. Cut off the neck and bottom of the onion, remove dry scales, wash and cut into thin rings or half rings. Mix chopped onion and citrus juice, add salt and pre-ground black peppercorns.

3. Place the pieces of meat in an enamel container, pour over the marinade, mix thoroughly and leave in any cool place or in the refrigerator for marinating. This process will take on average 3 to 6 hours.

4. After this, remove the meat from the marinade and fry on a pre-greased vegetable oil grill pan. Fry on both sides for about 4 minutes. During this time, the meat will have time to fry, but will not start to burn.

5. Serve with a salad of herbs and vegetables. Garnish with lemon and tangerine slices.

Meat in kefir on a grill pan

Ingredients:

490 g pork neck;

One onion;

300 g kefir;

40 g table mustard;

A spoon of honey;

Oil for frying.

Cooking method:

1. Remove the washed and dried meat from veins and films, cut into portions for frying.

2. Cut off the neck and bottom of the onion, remove dry scales and wash. Cut into rings or half rings.

3. For the marinade, mix kefir, honey, onion, mustard and salt in a saucepan. This marinade will allow the connective tissue of the meat to quickly soften and not leave an extra acidic taste.

4. Place the meat in a saucepan with the marinade, mix well and leave in the refrigerator overnight.

5. Then, one by one, remove the pieces of meat from the marinade and fry on a heated grill pan with oil. Fry on both sides until a ruddy textured pattern forms on the meat.

6. Serve with grilled vegetables.

Grilled meat: pork in sweet and sour sauce

Ingredients:

550 g pork (shoulder part);

Two oranges;

150 g dried apricots;

40 ml liquid honey;

80 ml dry white wine;

Ground black pepper;

Vegetable oil.

Cooking method:

1. Wash the meat, dry it and cut it into medallions no more than 2 cm thick. Then beat the pieces of meat a little with a homemade hammer to even out its thickness. This will also allow the meat to marinate evenly.

2. Wash the oranges, dry them, then cut them in half and squeeze the juice into a container.

3. Rinse the dried apricots, pour warm water into a bowl and leave until softened, and then rinse again.

4. Marinate the meat in a mixture of the juice of one orange, salt, pepper and wine for about half an hour.

5. Prepare the sauce. To do this, grind the dried apricots in a blender, alternately adding the remaining orange juice and honey.

6. Fry the marinated meat medallions in a grill pan in the usual way for 5-6 minutes on each side. The heat must be moderate, otherwise the meat will start to burn.

7. Place the prepared pieces of fried meat on a serving plate and pour over the sauce prepared in advance. Garnish with lettuce leaves and olives.

Grilled chicken meat in a pan with mushrooms

Ingredients:

550 g chicken fillet;

200 g honey mushrooms;

90 g sour cream;

Bulb;

20 g table mustard;

A few black peppercorns;

Vegetable oil.

Cooking method:

1. Wash the chicken fillet and air dry. After this, cut into thick and large slices.

2. Pre-wash the honey mushrooms, peel them and boil until tender. Then fry the onion in a separate frying pan, after a few minutes add the chopped honey mushrooms. Cook everything together for 10 minutes.

3. Grind the peppercorns to a powder.

4. Mix mustard, sour cream, salt and pepper in a bowl.

5. Take mushrooms and onions into a plate.

6. Make cuts lengthwise in each piece of chicken fillet in the form of pockets.

7. Coat each piece with sauce and leave for 40-50 minutes to soften in a cool place with the lid closed.

8. Stuff the chicken fillet with mushrooms and onions.

9. Coat a grill pan with vegetable oil, heat it up and fry all the stuffed chicken pieces one by one until cooked.

10. Serve by cutting into rectangular pieces along with vegetable salad.

Lamb with garlic on a grill pan

Ingredients:

550 g lamb;

A couple of cloves of garlic;

One lemon;

30 g spicy tomato sauce with pepper;

A couple of sprigs of fresh basil or mint;

Vegetable oil;

40 ml table white wine.

Cooking method:

1. Wash and dry the lamb. Then cut into small and thin portions.

2. Peel and wash the garlic, crush and finely chop.

3. Wash the lemon, cut in half and squeeze out the juice.

4. Sort the basil, wash, dry and chop.

5. For the marinade, mix lemon juice, basil, garlic, tomato paste and table wine.

6. Dip the meat into the marinade, mix and leave to marinate for a day in a cool place, in a sealed container.

7. Grease a grill pan with vegetable oil, heat it, place pieces of meat one at a time and fry on each side for 9-10 minutes until cooked.

Grilled meat: lamb with herbs

Ingredients:

550 g young lamb;

A couple of cloves of garlic;

A couple of sprigs of parsley;

A sprig of dill and cilantro;

A couple of rosemary sprigs;

A pinch of ground red pepper;

Vegetable oil.

Cooking method:

1. Wash the lamb, dry it, cut off excess films, veins and fat. Cut into portions.

2. Peel the garlic and chop finely.

3. Sort parsley, cilantro, dill and rosemary, wash, dry and finely chop.

4. In an enamel bowl, mix garlic, herbs, salt and ground red pepper. Rub the pieces of meat with this mixture and leave in the refrigerator for a few hours.

5. Then take out a grill pan, grease it with oil, and heat it. Place pieces of meat for frying on both sides (about 10 minutes). While some pieces are being fried, you can put the already fried pieces in foil so that they do not cool down.

6. Fried lamb is very fatty, so it is best served with fresh vegetables and greens.

Grilled meat - tricks and useful tips

It is better to take fresh meat for cooking. Frozen meat should be thawed in the refrigerator, then it should be kept for half an hour at room temperature.

To make a piece of meat cook even faster, you need to cover it with a transparent bag and beat it on both sides using a special hammer.

For frying would be better suited not lean meat and with fat evenly distributed throughout the piece. Cooking time depends on how done you want your steak.

A heated frying pan should not smoke, otherwise the meat may burn.

To make the dish dietary, you can fry pieces of meat without oil.

During cooking, it is better to turn the meat over with a wooden spatula or special tongs.

As a side dish for serving meat, you can grill the coarsely chopped vegetables in the same frying pan after removing the meat. Suitable: eggplant, bell pepper, potatoes, carrots, cauliflower or zucchini.

A couple of pieces of meat. Coarse salt and peppercorns. A pinch of dried Provençal herbs. That's all - the third bell rings, and raw foodists, who in principle do not eat fried foods, are politely asked to leave for Fresh air. In a couple of minutes there will be smoke in the kitchen, a deafening crash, and the smell of cooking meat will tickle your nostrils. If there are no more faint-hearted among you, go to the stove - today we will cook on a grill pan!

The first experience of using it is no less exciting than a timid kiss - except that in a romantic situation you don’t need to turn on the hood or open the windows. There will be a smokescreen and deep remorse for getting involved in this, but it will be worth it: you will cook no worse than in a real steakhouse - you just have to learn how to do it right. Let’s take the “Spanish” method as a standard - tanned macho men in white caps in Madrid restaurants cook exclusively this way.

Nothing beats grilled meat. Don't wash it - unless natural disgust leaves you no choice; if this happens, wipe it with a towel. The meat should be dry, like an accountant's wits: this is the only way to achieve a crispy crust and the famous fried strips. Listen useful advice- do not add oil to the pan. It’s better to coat the steak with it in advance, adding a little sweet syrup at the same time. Due to the high temperature, the sugar will harden, preventing the meat juice from boiling away in vain on the hot surface.

During 10 minutes of frying, we need not to dry out the meat and maintain a high temperature of the cooking surface. A grill pan will easily solve both problems thanks to its thick, corrugated bottom - torment it with fire, mock it, heat it up: high heat is half the success.

Drop a couple of drops of water to understand that the temperature is “right” - lucky owners of models with a thermospot do not even need to do this - just watch the color of the icon. Throw the meat into the frying pan - there is no need to salt it in advance, otherwise you will draw out all the water, making the piece look like a sole rubber boot. The most difficult time is coming for you - you will have to endure noise and thoughts for about ten minutes. Five will be spent on frying one side, three or four on the other. That's enough - the classic beef steak is ready. Serve and serve!

Underwater inhabitants have a more varied relationship with a grill pan - fish that is soft in structure can simply fall apart. Salmon, brushed with butter, is unparalleled in both taste and consistency - a couple of drops of wine vinegar after frying will make it even more desirable. Italian comrades, for example, use a two-stage cooking method: first one and a half minutes on each side, then, covering with a lid, another two or three. As a result, we get a crust on the outside and tender flesh on the inside.

A few tips to follow:

1. Serve the salt separately with the meat - salting it before cooking means drawing out all the moisture;
2. Let the meat sit for at least 10 minutes after removing it from the pan: this will help the juices to distribute evenly inside the piece, making it softer;
3. Before cooking, cut the meat across the grain - the heat will be distributed more evenly during cooking.

An indispensable kitchen appliance for people watching their figure is a cast-iron grill pan with a lid, on which you can fry even without oil. To use such a useful and simple device Any person can do it. The main thing is to choose it correctly, because in addition to cast iron frying pans, modern market Products made from other materials are also presented.

What is a grill pan

A few years ago, you had to go to a restaurant to try grilled meat. Today, any housewife can surprise her guests with delicious dishes prepared using a grill pan. Main feature Such dishes are considered to have a grooved bottom. Convex stripes prevent food from coming into contact with the bottom. Thanks to the ribbed surface that imitates a grill grate, the heat in the pan is evenly distributed along the bottom. At the same time, you can cook any dishes without oil on it.

What can you cook

A grill pan helps you prepare flavorful, juicy, healthy dishes without fat, while preserving the nutrients of the food. Poultry, meat, fish and vegetables set quickly due to the fact that no excess moisture, so the dish always turns out very tasty. Meat is often cooked in such a vessel. It needs to be cut into pieces no more than 2 cm thick, then marinated in a mixture of lemon, salt, garlic and olive oil for 30 minutes, then put in a frying pan and fry on each side for about 3 minutes.

A grooved frying pan is also good for cooking vegetables. They need to be fried on both sides for about ten minutes, adding spices to taste (salt, pepper). Fish cooked using such a device is also very tasty, but it should be handled with care. Salmon is ideal for grilling. You can also cook seafood and fruits in a frying pan.

How to fry

After purchasing a miracle device, many owners often wonder how to grill in a frying pan? As a rule, the duration of cooking using such a product depends on the products used in the recipe. To properly and tasty fry meat, you need to cut it into steaks no thicker than two centimeters. It is better to beat them off and marinate them in advance. Further:

• you need to grease the dishes with oil;
• Heat the product over high heat and lay out the meat;
• reduce heat to medium;
• fry the meat for a minute on each side;
• then another 5 minutes.

Fish and chicken have tender meat, so they should also be marinated before frying. Vegetables for grilling must be cut into wide, thin pieces. Particularly tasty are cucumbers, eggplants, bell peppers, tomatoes. They need to be placed on a hot frying pan and held until dark stripes form, then turn over. Based on the type of vegetable, frying time can range from 5 to 10 minutes.

Hello, dear readers! Today I’ll tell you about my favorite and explain what merits the grill pan received special place in my kitchen. Striped crispy crust, minimum fat, barbecue aroma, mmm... How can such a helper not please? Foods cooked in such a frying pan are lower in calories and are not so harmful to your figure. I decided to dispel the myths and help make right choice for those who are just planning to make a profitable purchase.

The grill pan is one of the most successful inventions. A simple device combines several functions and allows you to make a barbecue without leaving your home. The peculiarity of the grill pan is its ribbed bottom. The bottom of the pan, imitating a grill grate, makes dishes juicy and non-greasy. Thanks to the corrugations, the food does not come into complete contact with the base and 50% of the dish is steamed. It turns out that the frying pan performs the functions oven. It does not spoil food, is easy to use, and easy to care for. This way, you save your time and remain a super housewife in the eyes of others. And for the adherents healthy eating and a big bonus is that much less oil is used when frying. The calorie content is not increased and you can treat yourself to a delicious grilled beef steak or dietary chicken fillet :)

Advantages and disadvantages

You should love a grill pan not only for its appetizing stripes.

I'll tell you secrets her superiority:

• In a regular frying pan, the juice released by the food during frying burns and smoke appears. As a result, a carcinogenic crust forms, which tastes bitter and is harmful to health. In a grill pan, food practically does not come into contact with the hot surface. All the juice flows into the grooves and gradually evaporates;
• if you are on a diet or diet, then it will help you not to overestimate your caloric intake
• the pan heats up evenly and maintains the reached temperature for a long time, which allows you to quickly cook food without drying it out;
• less oil is used. It is enough to spray it over the surface, lightly grease the bottom with a special brush or sprinkle the product;
• You can cook different foods at the same time. For example, pork steak + mushrooms + vegetables;
• can be used for cooking if you are on a diet and fried foods are not allowed;
• products do not stick to the bottom;
• you get beautiful stripes on the finished product :)

Cons A grill pan has an order of magnitude fewer advantages than advantages. But there are still some:

• significant mass. Weight largely depends on the size of the frying pan and the material from which it is made;
• Cooking in a frying pan can be smoky, so be sure to turn on the hood or open a window;
• Most often the frying pan is sold without a lid. When frying large pieces, fat and juice flowing into the groove begin to splash across the surface of the stove.
• This one follows from the previous one - after such frying you will have to wash not only the frying pan, but also the entire stove :)

To avoid the last 2 disadvantages, I usually resort to a little trick. When fried stripes appear on the product, cover the pan. You can even close it with a regular round lid, just to reduce splashing.

How to cook

Let's talk about some cooking nuances. Believe me, this frying pan can surprise you. Most often, meat, chicken, and fish are cooked on the grill. You can also cook vegetables and hard cheeses. If you cook without oil, the dish will turn out to be almost dietary.

To properly fry a product, you should follow simple rules:

• no oil is used, or to a minimum. You can simply brush the ribbed surface of the pan or the product itself with a brush dipped in oil.
• To reveal the taste of the dish, first soak the food in the marinade. And during cooking it’s better not to add salt
• It is better to turn meat, fish and vegetables using special tongs. You can also use a wooden or silicone spatula.
• Grill marks will be more pronounced if food is not turned frequently.

Be careful - everything cooks faster in a grill pan. Therefore, first it is heated, and after laying out the food, the fire is reduced.

How to fry meat and chicken

Do you want a juicy product with a grilled flavor? The meat has a characteristic striped pattern. Toasted crust, but juicy inside.

Pork steaks

For example, steaks are very easy to prepare. It is better to take pieces a little thicker than 2 cm, although this is a matter of taste. They need to be beaten a little before frying. If the steaks are thin, it is better not to fry them for a long time; they will turn out dry. Chopped pieces of meat need to be marinated. Take some olive oil, lemon juice, and spices to taste. I like to add a couple more cloves of garlic. Leave the steaks to marinate for about an hour. After this, they are placed on a hot frying pan.

Fry first for 1 minute on each side. Then another 3 minutes on both sides. If you like your meat well done, you can leave it a little longer.

Do not turn with a fork, because... She pierces the meat and juice flows out. When cooked, steaks should spring back slightly when pressed, but not be tough.

Grilled chicken breast

To prepare, take the fillet and cut it lengthwise into 2 parts. Having covered cling film, beat it back a little. For the marinade, grind the herbs in a blender: dill or parsley, garlic. You can add cilantro and spices to taste. Add oil to the mixture. Marinate the breast pieces for about an hour.

The pieces are fried for 2-4 minutes on each side. Be guided by their color; the grill strips should be ruddy. And the meat itself is light golden.

Fish

Fatty varieties are ideal for this pan. You can cook mackerel, salmon, salmon, tilapia, cod. Flounder, halibut, and trout meat that is too tender may simply fall apart when the pieces are turned over. Therefore, handle it with caution.

Fish steaks or fillets are marinated before frying. Choose which one you like best. You can marinate in oil and lemon juice, sour cream, cream or ready-made spices. 15-20 minutes is enough, then it is laid out for frying one piece at a time. You don’t need to grease the dishes with oil; the fish will release juice during cooking.

Cook over medium heat. The fish should be placed diagonally relative to the stripes. This feature will prevent the fillet from falling apart. And beautiful stripes will appear.

As for the cooking time, you need to be guided by the readiness of the product. I cook whole fish for about 15 minutes. If these are steaks, then usually they are ready in 5 minutes.

It is important not to overcook the fish in the pan. I love the taste of fish on a grill pan and often fry tilapia. And you?

Vegetables and cheese

Grilled vegetables go great with meat or fish. They turn out great both separately prepared and in mixes. Not a complicated recipe - take a tomato, zucchini, Bell pepper. Peel and cut into slices, add spices to taste. Don't forget that salt is added to vegetables when they are almost ready.

You need to fry on both sides until dark stripes appear. If you want to cook grilled potatoes, you need to boil them until half cooked. Fry in the same way as other vegetables - until golden brown stripes appear. Then you can either simply eat them or make such an original sandwich.

Want to make grilled cheese? To do this, you should choose hard varieties. They can be spiced, spicy or classic creamy. Grilled suluguni cheese turns out very tasty.

To prepare, you should cut it into squares measuring 4x4 cm. You can do more. Place the cheese on a hot frying pan and fry until stripes appear. This is a separate dish, but it can be used in salads.

How to choose for your home

Now let’s decide which grill pan is best to buy for your home.

Which material is better: cast iron or aluminum?

Among the experts on the most delicious steaks, cast iron grill pans are considered the best. However, I am not an expert and decided not to dwell on one material, comparing the pros and cons of competitors.

• cast iron frying pans respected for uniform heating, greater strength and durability. According to the experience of housewives, in such a frying pan the meat turns out more juicy and soft. Food cooks faster and more evenly. For the sake of these advantages, you will have to work a lot at the sink :) But it is better not to store food in it - cast iron transmits a metallic smell to the products. Better to transfer the leftovers to a ceramic bowl. Besides, not every housewife will agree to carry such a heavy load around the kitchen.
• aluminum frying pans created for ease of use, but they are less durable. But they are more “friendly” to housewives, because... Lightweight and no problem cleaning this pan. And to increase strength, the bottom is often reinforced with an anti-deformation disk.

Judging by the store windows, the demand is generally much greater for aluminum grill pans. But finding a cast iron grill pan in stores is difficult.

Inner coating

On aluminum pans non-stick coating is applied. A high-quality non-stick coating is applied in several layers. The first provides scratch resistance, the second provides adhesion strength, and the third enhances non-stick properties.

The simplest is Teflon coating. This coating is cheaper than competitors and copes with its function. But when using it you need to be “on alert”. The fact is that at temperatures above 200°C it begins to release volatile substances. The coating begins to evaporate and its components enter the lungs (animals die at the slightest doses, and in humans these substances cause cancer).

Lately they have been gaining popularity ceramic and polymer-ceramic coatings. Grill pans with such a coating are more expensive, but it can withstand high temperatures and does not emit any carcinogenic substances. A significant disadvantage of such a coating is fragility. The coating can crack with a strong impact and deteriorate due to sudden temperature changes.

The durability of the coating can be extended by carefully washing the pan and using wooden or plastic spatulas

There are still a lot of variations from each manufacturer. For example, Tefal uses titanium coatings in some pans. In this case, the label should indicate: “ Metal accessories are allowed" There are also granite and even diamond coatings!

I recently read that they have now come up with some kind of “thermolon” ​​material for coating frying pans. The qualities of the material are similar to natural ceramics. At the same time, it is incredibly durable and can withstand heating up to 450°C without negative consequences for human health. Although, after reading reviews on the Internet, one gets the feeling that this is marketing “husk.” But they write that this is a regular non-stick coating, which is still made in China :)

What else to pay attention to

The main parameters have been studied. I also advise you to pay attention to important characteristics:

1. bottom thickness. The bigger, the better. The ideal option is frying pans with a reinforced (anti-deformation) bottom, which accelerates heat distribution and protects against deformation.
2. the height of the bottom ribs must be significant.
3. Capacity and shape do not affect quality. When choosing a diameter, be guided by the size of your stove, burners and the number of family members. The most popular remain square models with 20-centimeter sides.
4. The outer coating of the frying pan can be enamel or varnish. Enamel coating is more practical and durable.
5. It’s good when the handle is solid and covered with heat-resistant material. No less convenient are the folding handles, which allow you to use the grill pan in the oven.
6. The grill pan does not require a lid. As a rule, manufacturers offer to separately purchase a lid made of metal, heat-resistant glass, or a press lid.

It will also be very useful for you to watch what the expert says in this video:

Manufacturers usually report the compatibility of a particular frying pan with different stoves. In general, for gas stoves There are no restrictions, but not every frying pan can withstand the temperature of an electric burner. This question should be clarified when purchasing. For glass-ceramic cooktops, choose a pan with a smooth outer bottom. For induction, both cast iron and aluminum with iron inserts in the bottom are suitable.

Review of the most popular models

Let's study in order the better the Tefal grill pan, reviews of the company's products and its competitors. Let's evaluate the properties of the materials, find out the prices and look at the photos of the pans :)

TEFAL Talent - square shape made of aluminum, and the handle is made of bakelite and stainless steel. She has non-stick coating Titanium Pro and anti-deformation disc. The dimensions of the frying pan are 26x26 cm, and the thickness of the bottom is 4 mm. Compatible with all stoves.

Grill pan Tefal TALENT, Tefal

6 779 rub.

To the store
top-shop.ru

TEFAL Flavor- round shape, made of cast aluminum and has a Resist Plus non-stick coating. Its diameter is 31 cm. The thickness of the bottom is 5 mm. It is suitable for all hobs except induction.

Many housewives love to please themselves and their family with fried meat or vegetables. But not everyone knows that grilled dishes differ significantly from those fried in a regular frying pan. To enjoy cooking and desired result grill, you need to take the choice of model and materials used seriously.

Grill pan: how is it different from a regular frying pan?

A grill pan differs from a regular one by having a thick ribbed bottom and a groove for draining oil. Cooking on a “home grill” is simple:

• Dishes practically do not burn on it;
• no constant supervision required;
• time is saved;
• they can replace a frying pan.

Advantages and disadvantages

Due to its design, the grill pan has a number of advantages:

• thanks to the ribbed surface of the bottom, during cooking the products have the least contact with the cooking surface, which saves oil and makes dishes healthier;
• a special chute makes draining the oil faster and safer, preventing you from getting burned or dirty;
• The thick bottom and high sides ensure even heat distribution throughout the pan.

Despite many advantages, everything has its disadvantages, but the grill pan has minor ones:

• except in rare cases, the kit does not include a lid, but if the housewife needs it, it can be selected to fit in specialized stores;
• After each use, be sure to wash the grill with a mild detergent and wipe dry;
• The weight of even an empty frying pan without a lid is very large compared to a regular one: for cast iron it is 2.5–5 kg, for aluminum it is 1.5–2 kg.

Grill pan Biol 10241 24 cm A very cool frying pan for steaks, the meat turns out divine, almost like in a grill bar. Honestly, I didn’t expect it for that kind of money, and it’s also cast iron.

Sergey Voshodov

https://market.yandex.ru/product-skovoroda-gril-biol-10241–24-sm/1713291147/reviews?clid=703

Criteria for choosing grill pans

Many housewives get used to their dishes, especially if they are expensive and were purchased for regular use. Therefore, before purchasing, you need to seriously approach the choice and familiarize yourself with the main criteria.

External characteristics and equipment

When choosing a form, you should start from what dishes you plan to cook. It is best to choose something universal if you are not yet sure. There are 4 forms:

• square - the most versatile and spacious shape;
• round - heating occurs more evenly, usually used for cooking cutlets and steaks;
• oval or rectangular - the best option for frying fish;
• grill tray - spacious, but bulky, takes up several burners, suitable for a large family.

Photo gallery: choosing a grill shape

A square frying pan is one of the most versatile. A circle is a universal shape with even heating. An oval-shaped grill pan is used for frying fish. A rectangular grill tray is a universal two-burner frying pan.

The diameter of the frying pan is usually selected based on the number of people for whom the dish is being prepared and the radius of the burner (it is not recommended to go beyond the limits for optimal heat distribution). The most common diameter is 20–28 cm, where:

• 20–24 cm - for 1 person;
• 26 cm - for two people;
• 28 cm - for a family of three people.

One of the main requirements is the height of the corrugation. If the ribs are not high enough, the cooked dish will touch the entire surface, and the result will be frying, as in a regular frying pan.

The presence of a handle is also an important aspect in choosing: manufacturers make various models- with one or two (located opposite). It is necessary to pay attention to the materials from which the handles are made:

• silicone-coated plastic;
• tree;
• steel;
• solid cast iron.

The best option is heat-resistant handles located opposite each other.

Housewives are divided on the need to use a lid: some believe that using a grill with a lid violates the cooking technology itself; others, on the contrary, say that the lid helps protect the kitchen and assist in cooking.
Not all grill pans come with a lid.

By material

The ideal grill pans are cast iron, but there are also analogues made of aluminum and steel, all of which have their pros and cons.

Cast iron

Advantages of cast iron:

• you will not need soft spatulas or tongs because cast iron is not afraid of mechanical stress;
• food does not burn on it;
• distributes and retains heat well;
• durable;
• eco-friendly.

Flaws:

• heavy;
• Expensive;
• requires proper care, otherwise it will rust.

Aluminum

Advantages of aluminum:

• easy;
• cheap;
• It does not require special care.

Flaws:

• deformed;
• the non-stick coating is resistant to mechanical stress and requires the use of special tongs and spatulas;
• food burns on it.

Table: types of internal coating of frying pans

Photo gallery: interior coating options

In case of violation of natural cast iron coating it is possible to restore it independently Non-stick PTFE coating- the best option on an aluminum base Non-stick ceramic coating does not withstand overheating and mechanical damage Non-stick enamel coating- the cheapest and most short-lived

Cast frying pan with non-stick coating “Tradition” Advantages: Excellent and comfortable frying pan with non-stick coating. Disadvantages: I don’t see any disadvantages, the volume of the dishes is ideal. Comment: I bought a non-stick frying pan from the store 2 months ago, and during this time of use it became indispensable in my kitchen. In addition to being easy to use, it is convenient to wash and dry. I either pour a little oil on it or not at all.

Oleg-1966

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Stove compatibility

When choosing a grill pan, you need to consider what kind of stove you use:

• gas is unpretentious for all types of grill pans;
• The electric one is also unpretentious, but it is important to take into account the thick bottom of the frying pan, since the stove heats up more;
• glass-ceramic requires a thicker and absolutely flat bottom surface than electric, and can only withstand light models;
• induction absolutely requires flat surface bottom or double bottom with iron inserts.

Also find out which pans are best to buy from our article -.

Every housewife should choose kitchen utensils based on the needs of her family, her physical capabilities, and safe materials, especially if there are small children in the family.

For me it turned out the best option cast iron grill pan, square, 28 cm in diameter, with two drainage channels and two handles. It has the largest possible volume for my stove, and with two handles it is much easier to lift it to drain excess oil or remove it from the heat. And I know that it will serve me for many years.

Video: how to choose a grill pan

The best manufacturers

Most popular manufacturers kitchen utensils are:

• Tefal is a French company that invented the first non-stick coating. Therefore, those housewives for whom cast iron is too heavy can rely on it;
• "Biol" is a Ukrainian manufacturer, specializing in the production of cookware made of aluminum and cast iron, 18 years in business, narrowly focused on materials and assortment. It also produces cauldrons, saucepans, and casserole dishes;
• Gipfel- German quality kitchen utensils since 1997. Produces excellent cast iron models;
• Lodge, USA - the legendary Logic line, utensils with pre-treated cast iron, premium cookware.

Video: preparing for the first use of a Biol grill pan

How to cook properly

The first rule when frying on a grill pan is to warm it up well first. There is no need to use oil due to the ribbed surface. The meat is fried for 15–20 minutes on both sides to obtain a medium-rare steak, vegetables - 5–10 minutes until cooked optimal result. Cooking time varies depending on individual preference.

Salt and spices should be added at the end so as not to spoil the taste of the dish.

There are no significant differences in the operation of the round and square models. The minor difference is the maximum volume of the square model and the versatility of the round one.

First use of a cast iron frying pan

Cast iron cookware requires special care and proper preparation for use.

Before the first cooking you should:

After this, the pan will be ready for use.

Using a grill pan with a press lid

The lid-press is used for high-quality uniform frying of the dish. When choosing such an accessory, preference should be given to heavy models, and their cost is an order of magnitude higher. You also need to know that best option- this is a lid-press that comes complete with a frying pan, since it is this that will ensure the desired result, and the food will not be stewed.

The lid press is a nice addition, but the presence glass lid I don't think it's necessary. You can also stew the meat in a saucepan.
The lid-press is used for uniform frying of the dish

Features of preparing different products

The peculiarities of preparing various products (meat, poultry, vegetables) depend solely on taste preferences, and, consequently, the cooking time of the dish. In any case, the pieces should be placed on a hot surface and fried until cooked.

When marinating meat, it is best to use a “dry marinade” (a mixture of spices, salt, and pepper, mixed to taste), so the steak turns out very aromatic and spicy. Be sure to shake off any excess seasonings from the pieces before frying.

The grill pan should absolutely not be filled with water so that it gets wet. It should be cleaned when it is still warm and food residues have not “dried in”. If the housewife is the happy owner of a cast-iron model, then it is recommended to carry out “restoration of the non-stick coating” once every 2–6 months (depending on the frequency of use). This is done very easily: the frying pan is heated, greased with oil, cooled, washed, and wiped dry.

If rust appears due to improper use of a cast iron model, it can be easily cleaned with an aluminum sponge. But after this it is necessary to update the non-stick coating.

Video: The best way to clean a cast iron grill pan

You should be very careful when choosing a grill pan: it will be a faithful companion to the hostess and will add variety to your dishes. Best model- square solid cast iron with two handles, ideally - a lid-press included and double gutters for draining. But if you are unsure of your physical abilities and you have an induction or electric stove, it is better to lean towards a round aluminum model of medium diameter with an internal PTFE-based non-stick coating.