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Posted: Marian Staresinic : June 16, 2008
AGA Grill Pan Grillin'
Grilling outdoors often means waiting for decent weather or having the proper equipment, however, if we do not have either then the next best thing is an AGA grill pan. Made with 100% cast iron, they capture and retain heat efficiently. Basically we are talking about a skillet with raised wiped ridges splayed across the cooking surface, which is meant to simulate grilling on a barbecue rack. Certainly the single most attractive quality of a grill pan is its’ ability to deliver grill marks similar to those made on an outdoor grill. Other features of an AGA grill pan include the enameled exterior and interior which is both fantastic from oven to table serving. It is made from one of the best materials available for cookware, hard wearing and because of the matt black finish rather than raw iron the pan needs no seasoning and will not rust or absorb flavors. And let us not forget that all AGA cast iron cookware is made of recyclable material and comes in an assortment of mouth-watering colours.
 Having said all that is there more to a grill pan than just putting diamond patterns on steak? Happily, YES --- used properly the AGA pans deliver mouth-watering charred effects on meats and vegetables. Specifically tests have shown they work well for panini, firm vegetables, shrimp, pork chops, hamburgers, hot dogs, oily fish and thin steaks. With a few simple techniques, your family will think you prepared their food outdoors. And remember a grill pan does not care what the heat source is – gas, electric or propane will work equally well so that means everyone can experience the efficiency of cast iron.
how to use a grill pan
- To develop appetizing grill marks, the pan must be preheated. HINT - Wait two or three minutes and flick a drop of water on it; if it sizzles, the pan is hot enough to begin grilling. It cooks best at high temperatures. The ribbing, when hot, will sear the surface and give it that authentic charred look.
- It is best to use a small amount fat, specifically better to grease your food, not your pan. By doing so it minimizes excess oil and lowers calories at the same time.
- Cooking foods with wide, flat surfaces will help any grill pan perform its best. Hambugers patties, for example, should be formed with perfectly flat surfaces to develop dark, ruddy grill marks.
- Cook fully on one side before flipping over. Because the food cooks from the bottom up, through contact with the ribbing, it needs time for the heat to travel halfway through the food. If you flip it back and forth, you will end up cooking it longer. The rule for cooking meat on a grill pan is to flip when the juices puddle on top and then again when they appear on the other side. If you prefer well-done meat, flip a third time until the juices run clear.
- For best result it is best to season food later. Unless you are brushing on a marinade, save fresh seasonings, salt, pepper and spices for the finished product. Spices and thick sauces can create a sticky surface when you turn your food, causing it to adhere to the ribbing.
care instructions
- After cooking, clean your grill pan while still respecting the patina of oil it is acquiring.
- Cool beforehand and wash in hot soapy water.Scrub off any stubborn bits of meat with a stiff brush.
- Always dry thoroughly, especially the base to prevent discolouration. Also can be dried in Warming Oven of the AGA.
- Never place wet cookware on a hot stove.
- Store pan without anything on top of it otherwise the oil may take on an unwelcome scent.
Cooking with a grill pan is fast and straightforward. Once you get the hang of it, you will be hooked.
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