Customer reviews for Le Creuset Square Grill Pan

Le Creuset Square Grill Pan : The shape makes this pan ideal for panini and other grilled sandwiches; deep sides make it equally perfect for burgers or bacon. Enjoy healthier cooking as deep ribs separate the fat from food. This 9 1/2" square grill pan combines the performance and practicality of 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. 9 1/2"L x 9 1/2"W x 1"H. 4 lbs. Product Features Molded of cast iron with an expertly enameled glossy porcelain coating Versatile for stovetop, oven and broiler Highest quality porcelain enamel coating is impermeable to odors and stains 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, if necessary. 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. Brush the ribs lightly with oil. The surface should not be smoking before the food is added. If it is, remove the pan from the heat and cool slightly before proceeding. 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.