Grilling or broiling is to cook or brown food under the grill, which may be in the oven or on the top of the stove. Little or no fat is needed and grilling times are usually short.
Preheat the grill before the food goes under, and move
the grill pans or trays up or down to regulate temperature
rather than adjusting the heat.
There are two main types of
grill pans available for the consumer. Plain char
grill pans are flat and ideal for cooking vegetables and
small items like shrimp without them sticking. |
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The other variety is known as griddle pans. These are grill pans with ridges on the bottom that imprint charred lines on the food. They are great for cooking big cuts of meat like steaks and chops, although you will need to turn them at least once during grilling to help them cook evenly and look appetizing on both sides.
You can also blacken your favorite dish in it. As this type of grill pans allows food to be raised, any fat from the meats can be drained away, making grilling a very healthy way to cook.
Cast iron is the traditional material for both these types of grill pans as it is very durable, retains heat well and cooks food evenly. However, be warned that it is bulky, heavy and hard to handle.
Grill pans with a slight rim are particularly useful as they will allow you to add liquid at the end of the cooking to make an accompanying sauce or gravy. |
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It is imperative that before its first use, you season your cast iron grill pan by heating a little oil in it for a few minutes to make it a true nonstick cooking utensil. They are a staple in every kitchen in the South because their ability to take more heat means that they bake the best corn bread on the planet. That, on its own, is reason enough for you to get your own grill pan today.
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