Customer Reviews
Le Creuset Double-Burner Reversible Grill and
Griddle : Large enough to span two burners, this
enameled cast iron piece has a ridged grill on one side
and a flat grill on the other. The ideal two-in-one
cooking surfaces for creating pancakes and eggs or
grilled sandwiches and chops. Dishwasher-safe. Made in
France. 9 lbs. 18"L x 9"W x 1/2"H.
Product Features Molded of cast iron with an expertly
enameled glossy porcelain coating Ribbed cooking
surface sears food evenly and produces characteristic
char lines Smooth cooking surface sears, browns and
fries foods with ease 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 cooking times Even distribution
and retention of heat ensures grill/griddle stays hot
longer Two convenient helper handles make lifting easy
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. 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.
|
Average Customer Rating: |
|
5 out of 5 |
|
|
|
3 of 3 (100%) customers would recommend this product to a friend. |
|
