 A new kitchen essential |
| Review Date: September 10, 2008 |
| Reviewer: Tom Douglas, Mid-Atlantic |
I was given one of these as a present and it has rapidly become a kitchen essential. I use it for all meat cooking, reserving my frying pan for delicate fish, rissotto and stir fry (I really should get a wok!). It is also great for grilling vegetables.
As with the entire Le Creuset cast iron range, it is seriously heavy and you will find yourself using the lifting tab that is opposite the handle. But that heaviness delivers consistent heat and you can rely on the entire cooking surface being an even temperature.
The interior is black enamel with ridges to give the char lines that are essential on a tuna steak. Fat will collect in the bottom and with very fatty foods, like sausages, you might need to pour away some fat part-way through the cooking. The lips on either side make this very easy.
Less fatty food will stick to the ridges slightly and if you are used to cleaning a non-stick fry pan by running it under the tap, wiping it with a sponge once and then drying, you need to be ready for a bit more work - both to get bits off the ridges and to pry stuff out of the troughs.
But it is pretty simple - leave it to soak in warm soapy water for 15 minutes then scrub lightly with a pot brush and everything will lift off. It is also dishwasher safe, but I never put pans (or knives) in the dishwasher whatever the manufacturer says, so I can't vouch for that.
If my house burned down and I had to restock my kithen from scratch, this would be one of the cookware essentials near the top of the list - it makes for low-fat cooking of fatty foods without the hassle of using a grill, sears beautifully and looks great left on the hob, with a great range of colours to choose from.
One final tip - shop around. There is always someone somewhere running a special offer on Le Creuset.
Five stars. |
Le Creuset
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| Review Date: March 21, 2009 |
| Reviewer: M. Nicolaou, U.K |
For perfect steaks, gammon and chops, there really is nothing that matches this 'Le Creuset Grillit'
It is particularly heavy which stops it moving around the stove top. It also retains the heat fantastically once heated helping to first sear the meat before cooking it.
The only downside to this 'Grillit' is when being used the handle gets REALLY hot. A little cover can be bought from Le Creuset.
Personally i think this is a great product. |
Happy grilling!
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| Review Date: May 4, 2009 |
| Reviewer: Buffalo Bill, Lincoln, UK |
| I look forward to cooking with this great grill! Food tastes so much better than frying and juicier than "under the grill". Needs the extractor fan on full though! Cleaning does require a little extra effort. I keep it on top of the cooker - mainly cos its too heavy to keep getting it in/out of a cupboard. |
Fantastic!
|
| Review Date: October 24, 2008 |
| Reviewer: JO, |
This griddle is brilliant. I enjoy using it several times
a week.
What I have discovered since owning it is:
Is is not necessary to season it, (written in Le Creuset's care guide)
as the special interior enamel coating does not require it.
The best way I have found to clean it is; let it cool whilst
you eat your meal,then add a dash of washing up liquid and
fill with hot water.
Leave it to soak, 30 minutes, then using a normal dish cloth
(not a scrubby one) the residue comes away easily.
If it doesn't, just leave for up to two hours, you'll find
the griddle cleans up wonderfully without risking a scratched
bottom.
If the surface does end up ruined through improper care, then
you would have to treat it the same way as untreated cast iron
by seasoning it.
I highly recommend this griddle
One final note,
If the meat your going to cook is of uneven thickness, use a
meat tenderiser to even it out. I purchased this one, which is
great Kitchen Craft Heavy Duty Metal Meat Tenderiser Hammer
|
A new kitchen essential
|
| Review Date: September 24, 2008 |
| Reviewer: Tom Douglas, Mid-Atlantic |
I was given one of these as a present and it has rapidly become a kitchen essential. I use it for all meat cooking, reserving my frying pan for delicate fish, rissotto and stir fry (I really should get a wok!). It is also great for grilling vegetables.
As with the entire Le Creuset cast iron range, it is seriously heavy and you will find yourself using the lifting tab that is opposite the handle. But that heaviness delivers consistent heat and you can rely on the entire cooking surface being an even temperature.
The interior is black enamel with ridges to give the char lines that are essential on a tuna steak. Fat will collect in the bottom and with very fatty foods, like sausages, you might need to pour away some fat part-way through the cooking. The lips on either side make this very easy.
Less fatty food will stick to the ridges slightly and if you are used to cleaning a non-stick fry pan by running it under the tap, wiping it with a sponge once and then drying, you need to be ready for a bit more work - both to get bits off the ridges and to pry stuff out of the troughs.
But it is pretty simple - leave it to soak in warm soapy water for 15 minutes then scrub lightly with a pot brush and everything will lift off. It is also dishwasher safe, but I never put pans (or knives) in the dishwasher whatever the manufacturer says, so I can't vouch for that.
If my house burned down and I had to restock my kitchen from scratch, this would be one of the cookware essentials near the top of the list - it makes for low-fat cooking of fatty foods without the hassle of using a grill, sears beautifully and looks great left on the hob, with a great range of colours to choose from.
One final tip - shop around. There is always someone somewhere running a special offer on Le Creuset.
Five stars. |
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