The inspiring pic is segment of How to Fearlessly Use Your Grill Pan at Home post which is classed within Ray, Grill, Pan and published at July 24, 2017 11:11:35 am by Richard Lowry
How to Fearlessly Use Your Grill Pan at Home: Rachael Ray Grill Pan
We spent 35 hours on research, videography, and editing, to review the top selections. Hankering for the taste of barbecue grilled food, but the weather isn't cooperating?
Retreat to the dry and warm comfort of your kitchen and enjoy burgers, steaks, paninis, and sautéed veggies with our selection of grill pans, which includes a variety of designs and price points suitable for any level of cook. When users buy our independently chosen editorial picks, we may earn commissions to support our work.
- Lodge Cast Iron Skillet, 3.5-inch
- Yukon Glory 3-Piece Mini BBQ Grill Baskets Accessory Set for Grilling Vegetables, Chicken Pieces etc
- Cast Iron Pizza Pan - 14 Inch - Evenly Bakes and Heats Your Pizza - Works with all kinds of ovens - Strong handles and a small lip to avoid spills and mess
- VonShef Black Pre-seasoned Cast Iron 9" Griddle Grill Pan
- Calphalon 1873980 Pre-Seasoned Cast Iron Grill/Griddle Combo, Black
- GreenPan Padova 11" Ceramic Non-Stick Round Grill Pan with 2 Side Handles, Light Blue
- Curtis Stone DuraPan Nonstick Double-Burner Grill Pan with 10 Recipe Cards - Red
- Double Griddle Pan–Heavy Duty Aluminum Grill Skillet–Double Layer Non Stick Interior Coating–Large 19’’x11’’ Cooking Surface–For Electric & Gas Stovetop Burners–Outdoor & Indoor Use
- Emeril by All-Clad E96440 Pre-Seasoned Cast-Iron Square Grill Pan Fry Pan Cookware, 10-Inch, Black
- WaxonWare 11 Inch Non Stick Deep Square Grill Pan & Griddle With Marbellous (A 100% PFOA Free Coating Made In Germany)- For Steak, BBQ, Chicken, Fish, & Meat
- Kitchen + Home Stove Top Smokeless Grill Indoor BBQ, Stainless Steel with Double Coated Non Stick Surface
- Lodge P14P3 Seasoned Cast Iron Baking and Pizza Pan, 14 Inch
- Square Cast Iron 10 Inch Grill Skillet - Pre Seasoned Non Stick Big Frying Pan Cookware with Handle - For Home Cook & Bake Kitchen Grill, Oven, Stovetop & Outdoor by Royal Dutch Cast Iron 1815
- Circulon Genesis Hard-Anodized Nonstick 11-Inch Round Grill Pan
- SolSource Ceramic 12.5” Cast Aluminum Grill Pan with Lid
- Calphalon Contemporary Hard-Anodized Aluminum Nonstick Cookware, Panini Pan and Press, 13 3/4-inch, Black
- T-fal B36314 Specialty Nonstick Mini-Cheese Griddle Cookware, 6.5-Inch, Black
- Emeril Lagasse 62921 Dishwasher safe Nonstick Hard Anodized Fry Pan, 8" ,Gray
- Charcoal Companion Porcelain-Coated Grilling Grid - CC3079
- Nuwave Precision Induction Cast Iron Grill With Oil Drip Tray
- IKEA - KONCIS Roasting pan with grill rack, stainless steel 16"X13"
- Non Stick Enamel Cast Iron Square Grill Pan, from BackCountry Chef, Timeless and Durable, Beautiful Forest Green
- Utopia Kitchen Reversible Cast Iron Grill Griddle, 17 x 10 inch
- Gibson Home 62412.01 Hummington 11-Inch Ceramic Non-Stick Square Grill Pan, Green
- Granite Ware 0513-2 Bake, Broil, and Grill Pan, 3-Piece Set
- Elizabeth Karmel's Sizzlin' Skillet Grill Pan and Vegetable Grill Basket, Stainless Steel, 11-Inch x 2.25-Inch
- Paula Deen Savannah Collection Aluminum Nonstick 11-1/4-Inch Deep Round Grill Pan, Red
- Norpro Pre-Seasoned Cast Iron 6.75 Inch Round Grill Pan
- Rachael Ray Cucina Hard-Anodized Nonstick 11-Inch Deep Square Grill Pan, Gray with Cranberry Red Handle
- Norpro Mini Cast Iron Panini Pan with Press
- Calphalon Contemporary Hard-Anodized Aluminum Nonstick Cookware, Square Griddle Pan, 11-inch, Black
- Weber Style 6435 Professional-Grade Grill Pan
- Weber Style 6434 Professional-Grade Vegetable Basket
- Lodge L5HS3 5-Piece Pre-Seasoned Cast-Iron Cookware Set
You don't need a backyard to have a cookout this summer. By using your grill pan the right way, you can get the stuff barbecue dreams are made of.
If you live in a city apartment, this time of year always feels a little bitter. You’re bombarded with all of these tempting-looking barbecue recipes and juicy grilled burger photos. And you know what? You can’t have any of it—not without a backyard.
Many indoor grilling enthusiasts like myself turn to grill pans to get their grilling fix. And many of us end up disappointed. Despite having ridges and leaving grill marks, grill pans often don’t deliver the smoky je ne sais quoi that, say, a Weber kettle grill provides.
That's why I called Mark Kelly of Lodge Manufacturing out of Tennessee. Their cast-iron pans are world famous, and they don’t skimp on their grill pan, either. Kelly and Epi Food Director Rhoda Boone gave me all kinds of tips on how to get those backyard cookout vibes happening in my decidedly indoor apartment kitchen.
Get it Hot
"You do want to heat up the pan regardless of what you’re cooking," Kelly says. He swears by preheating the pan over medium-high for 5 minutes. By preheating, you’re avoiding the risk of hot spots, which can overcook some parts of the meat while not affecting others.
Kelly recommends a quick water check to see if the grill pan is warm enough. To perform this test, flick a few drops of water on the grill pan. If the water quickly evaporates, it’s ready to use.
Get it Slick
Just like on a real charcoal or gas grill, oil will keep food from sticking to the grates. Just a little bit of neutral oil is enough to get that non-stick surface. Dip a paper towel in oil and use that to rub a light sheen on the pre-heated (but not smoking!) grill pan.
Get it Covered
Outdoor grills have lids you can close. But when it comes to grill pans, you need to get creative. "Take a cue from diner cooks and place an inverted metal bowl over the food on the grill pan as it cooks," Rhoda says, "That will mimic the effect of closing a lid on the grill." Use this trick for cooking sausages all the way through, melting cheese on a burger, and cooking thicker steaks and chops.
Get it Clean
Rhoda says to clean grill pans just like you would cast iron cookware. If you don't have a grill brush, make a quick and disposable scrubber by balling up a sheet of aluminum foil. Use the ball to scrape on and around the grill pan’s grate. Use coarse salt and water to attack caked-on grit.
After the surface is clean, Rhoda wipes down the pan with paper towels, then heats the pan over medium until it’s very dry. Finally, she rubs down the surface with an oil-covered paper towel (being careful, since the pan is hot), heats the pan for another 5 minutes, lets it cool—and starts grilling all over again.
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