The grill pan will provide a similar experience to barbecue grilling. This skillet is very useful especially for those of you who live in apartments. However, using this grill pan is different from cooking using a regular frying pan. There are a few things you need for food to be cooked properly and have charred lines and a barbecue-like taste. By preparing your wok and food, taking the steps to properly grill your food, and properly seasoning your food and storing your pan, you can make the most of your grill pan.
Step
Part 1 of 4: Choosing a Grilling Pan
Step 1. Choose a pan with convex lines that protrude quite high
In general, a high-lined griddle is a better choice than a sloping griddle. The more prominent the lines, the better the burn lines will be. Also, the larger the line, the more similar your food will look to a barbecue. Look for a roasting pan that is more than 1 inch (0.5 cm) in line.
Step 2. Choose a cast iron skillet
Cast iron pans tend to retain more heat than pans with a nonstick surface. Cast iron skillets also tend to look more like a barbecue grill than a nonstick skillet. Also, a cast iron skillet will cook food better.
- Although easier to clean, nonstick frying pans don't cook food in the same way as cast iron pans.
- Do not use a cast iron skillet if your stove holder is made of ceramic.
Step 3. Choose a rectangular grill pan
You can also use a round pan, but a round pan has a narrower surface than a rectangular pan. With a rectangular griddle, you'll have more room to cook your favorite meats and vegetables.
Step 4. Look for a griddle with firm lines if you want a good grilling result
Some roasting pans are sold with presses with similar stripes. You can use this press to press down on food and give it the grilled, grill-like lines. The food will still get scorched lines even without the press, but the results may not be as clear and even as the lines from the press.
Step 5. Buy a pan with a lid if you want the food to taste like barbecue
When cooking with a barbecue grill, the grill is usually closed to retain the heat, smoke and aroma of the food. Covering the roasting pan will create a similar effect.
Part 2 of 4: Preparing the Frying Pan and Food
Step 1. Rinse and dry the pan
Before using for baking, wash the pan with warm water. The warm water will wash away any dust that has accumulated on the surface while the pan is stored. After rinsing, dry the pan with a clean cloth.
Step 2. Cut the food into thin strips
To make this grilling experience similar to barbecue without burning the food, slice the food into thin slices. That way, the food will get charred lines and a smoky taste, but it won't burn on the outside from over-baking. Some of the foods you can grill in a skillet are:
- Hamburgers, chicken slices, or thin steaks.
- Bacon and eggs.
- Slice vegetables such as zucchini, potatoes, carrots, bell peppers, or onions.
Step 3. Apply oil on the food
Before placing food on the pan, carefully apply oil to the food. By applying oil to the food - not the pan - the food will not stick and the oil will not burn in vain on the pan.
- Use an oil with a high smoke point, such as peanut oil, canola oil, avocado oil, or soybean oil. Do not use olive oil which has a low smoke point.
- Do not apply oil to the surface of the pan as the oil will burn.
Part 3 of 4: Baking Food
Step 1. Preheat the skillet over medium to high heat
Let the pan heat up for at least five minutes. By preheating, the entire surface of the pan will have the same heat. That way, the food will be cooked evenly. In addition, this heating will produce a nice scorch line.
Step 2. Put the food in the pan
After the pan has been heated for a while, carefully place the food on it. Do this with tongs or another grilling tool. Leave about 1 cm between large items (such as chicken or steak). Place the food over the griddle lines so you get a barbecue-style scorch line.
Step 3. Close the pan
Although grill pans rarely have a lid, cover the pan with something to speed up the roasting process. Covering the pan will also increase the smoke/scorching taste. Carefully place the lid on the skillet or use the cast-iron bowl upside down over the roasting pan.
Step 4. Let the food sit for about a minute
After the food is placed on the pan, do not flip or slide it for about a minute. Leaving it on will create charred lines and make the food look more like barbecue.
Step 5. Rotate or slide the food after a minute or two if necessary
If you think the food is charred or unevenly baked, use tongs to turn it slightly. You may have to experiment to determine how often the food should be shifted, depending on the type of food being baked, the type of pan, or the stove.
Remember, rotating the food will make the scorch line appear rhombic instead of straight
Step 6. Turn the food over
After the food has been turned and baked for an additional few minutes, now turn it over. You have to turn it over so that the food cooks evenly. Turning the food over will also help prevent it from burning.
- If you're cooking a 1-inch-thick steak, broil it for 3-5 minutes on one side before transferring or flipping it.
- If you're cooking 2-inch-thick chicken, broil for 5-10 minutes on each side.
- Roast the pork for 6-7 minutes on one side before turning it over.
- Turn burger meat over after 3 minutes.
- Cook the bratwurst for 5 minutes before turning it over.
- Let the prawns sit for 2-3 minutes before turning them over.
- Bake the vegetables for 3-4 minutes on one side before turning them over.
- If the food is too burnt, turn it over immediately. If it still needs to be roasted, reduce the heat on the stove.
Step 7. Check the temperature of the food
If you are cooking meat, check the temperature before removing the meat from the pan. That way, you can ensure that the inside of the meat has reached a minimum temperature that is safe for consumption. If you don't check with a thermometer, you can only guess whether the meat is cooked and safe to eat.
- Scallops should be cooked to 63°C.
- Poultry should be cooked to 74°C.
- Beef, pork, veal and goat should be cooked to 63° C.
- Ground beef should be cooked to 71°C.
Part 4 of 4: Cleaning and Storing the Frying Pan
Step 1. Clean the roasting pan with hot water
Once the pan has cooled, rinse it thoroughly with hot water. Then take a clean rag, soak it in hot water, and wipe the pan carefully. Clean the grooves between the lines. To clean it thoroughly, use your finger, wrap your finger with a cloth, then sweep it along the furrow. Wash the rag if it gets dirty and continue rinsing the pan until it's completely clean.
After cleaning the roasting pan, dry it with a cloth. Allowing it to dry on its own without wiping will lead to rust
Step 2. Oil a cast iron skillet
Before storing the roasting pan, lightly spread some vegetable oil over its surface with a paper towel. After that, place the skillet in the middle of the oven rack and turn the oven to 190°C. Bake the pan for an hour, then turn off the oven and allow the pan to cool.
Oiling the pan after each use will increase the effectiveness of cooking and prolong the life of the grill pan
Step 3. Store the pan in a dry place
When you want to store a cast iron skillet, make sure the place is dry. If you put it in a damp place-like in an outdoor storage area-the wok runs the risk of rusting. So, store the pan in the kitchen or another cool, dry place.
