A grill pan is an excellent taste and health care. Choose the best and cook delicious! How to fry in a grill pan and how to choose it

A grill pan is an indispensable tool in the kitchen and especially useful utensils for those who watch their figure, because on such dishes you can fry without oil.

If you want to learn how to cook healthy delicious dishes without the hassle, sticking, burning and other problems - find out how to grill in a pan the right way!

This pan differs from the usual one in its shape of the bottom, but what is its main secret and why professional kitchens cannot do without it, you will learn in this article.

What is special about a grill pan?

The main "feature" of this vessel is the corrugated bottom. It is this ribbing at the bottom of the pan that allows you to imitate a grill grate, which is used for frying meat and vegetables on charcoal.

But coals, as you know, are applicable only in nature, but not everyone can go to it often. But each of us probably remembers how wonderful dishes are fried on such a grill with a smoky flavor and a golden crust.

The grill pan just allows you to remember the taste of ruddy meat and the aroma of slightly fried, but retained juice, vegetables.

The main secret of this pan is that due to the convex stripes, the products do not completely touch the bottom. The juice from them is collected in the grooves and, evaporating, saturates the meat and vegetables with a special aroma with hints of smoked meat. The dish is steamed and fried at the same time. Due to the small contact area with the surface, the meat does not stick to the dishes.

Meat, poultry, seafood cooked on a grill pan turn out to be especially juicy and have a striped browned crust that is so attractive to our appetite! Such pans are used in almost all cafes and restaurants.

To know how to properly grill in a pan, you must first figure out what materials such utensils are made of.

What are grill pans

Today, there are quite a lot of materials from which pans are made, let's look at the most common ones.

Cast aluminum

This is the most budgetary and common material from which kitchen utensils are made. Cast aluminum heats up quickly and is lightweight and durable.

The only thing that such material is afraid of is scratches with sharp objects.

For frying in an aluminum pan, it is best to use wooden or Teflon spatulas. Also, it cannot be subjected to sudden changes in temperature (for example, immediately put on fire from the refrigerator) and it often begins to stick with time.

From cast iron

One of the best materials for grilled dishes. Cast iron is heavy, strong, durable, inexpensive. It heats up well and cooks the meat well. If the cast iron is of high quality and finely porous, then it practically does not stick. It is enough to coat it with oil every few months and ignite it so that there are no problems with sticking.

You can cook a good quality grill in a cast iron skillet with little to no oil.

But if you come across a frying pan made of bad cast iron with wide pores, you will have to suffer, now and then tearing off stuck foods from the bottom.

Teflon

Modern non-stick material is very comfortable to use. Food does not stick to Teflon and cooking on it is a pleasure! Only the coating does not tolerate high temperatures (above 200 degrees) and becomes thinner over time. The average service life of such dishes is 3-4 years.

from ceramics

Eco-friendly coating that does not contain any chemicals. Ceramics are non-sticky, easy to clean and, in general, very easy to use. But, like Teflon, it does not tolerate high temperatures and also lasts for a maximum of 3 years. In addition, upon impact, it can crack and form cracks.

How to fry on a grill pan

Now that we have learned about the types of grill dishes, let's move on to the main question: how to fry meat and vegetables in such pans?

How to roast beef and pork

Cut the meat into slices (steaks) no thicker than 2 cm. It is advisable to beat them a little and marinate before frying, especially beef.

1. Grease the pan with oil, but do not water. The best way to do this is with a brush.
2. Then, over high heat, heat the dishes and spread the meat on it. Reduce the fire immediately to medium.
3. To avoid breaking the fibers of the steaks, use tongs, not a fork.
4. First, brown the meat for 1 minute on each side. Then another 5 minutes, turning the pieces.

The less you flip the steaks, the more pronounced the stripes will be.

If you like deep frying, then hold the meat on low heat for another 3 minutes on each side.

How to grill chicken in a pan

Chicken is known to cook quickly. It may not be pickled, but if you do, the meat will turn out juicier and more aromatic. Chicken fillet should also be beaten off a little before frying.

1. Grease a grill pan with a little oil, chop.
2. Add chicken and sear over high heat for 1 minute on each side.
3. Then reduce the heat and fry the fillets for another 3 minutes on each side.

If you cook whole legs, then it will take longer to fry them: 7-10 minutes on each side.

How to grill fish in a pan

The fish has very tender meat, which can fall apart from unnecessary touches with tongs and, especially, with a fork. It is also recommended to marinate the fish before frying.

1. Grease the bottom of the frying pan with a little oil and heat it up.
2. Whole fish are laid out diagonally on the strips of the pan, so it is less likely that the meat will fall apart.
3. Fry almost any fish for 4-5 minutes on each side, turning only once.

Fish steaks can be laid out across.

Grilled vegetables are cut into wide, not too thick slices. Bulgarian peppers, eggplants, tomatoes, cucumbers are especially tasty.

They are also laid out on a hot grill pan and held until darkened stripes form, then turned over so that the same stripes appear on the other side.

Depending on the type of vegetable, this may take 2-4 minutes.

Many are interested in how to fry a grill in a pan without oil. If the dishes are cast iron or aluminum, then you still have to grease them a little with oil, otherwise the products may stick. But on a Teflon or ceramic bottom of a grill pan, it is quite possible to do without oil at all.

1. Just heat up a frying pan and put meat or vegetables on it.
2. Products will definitely give juice, which will drain into the grooves between the strips of the bottom.
3. The dish will languish and at the same time be steamed from its own juice.

You can rub the utensils with a piece of fat or butter to avoid sticking, this will not affect the calorie content and taste of the product.

To prevent the pan from losing its non-stick properties, care for it properly, in accordance with the material from which it is made.

We examined the basic rules of how to fry certain foods in a grill pan. If you don’t have such cookware yet and you are just planning to buy it, choose a grill with a thick bottom and preferably a molded handle. Covers are rarely included, they can be bought separately. Branded manufacturers give a guarantee on their dishes.

With a grill pan, you can cook many healthy and delicious dishes for yourself and your loved ones!

Not so long ago, only professional chefs had this device, now you won’t surprise anyone with a frying pan with symmetrical hollows. But you can surprise with a treat cooked on it! Golden stripes awaken the appetite, give the pieces a restaurant chic, evoke thoughts of a picnic, a delightful meal in the fresh air. Knowing a few features of using a grill pan in the home kitchen, you will make a bestseller out of any dish. The simplest ˜ is suluguni grill.

Suluguni grill

You will need:

• suluguni cheese - 300 g
• a mixture of herbs - basil, oregano, rosemary, paprika, thyme, tarragon
• wine or apple cider vinegar - to taste
• olive oil - 1/2 teaspoon

How to cook:

Cut cheese into slices. Put in a deep flat dish, flavor with herbs, vinegar, let stand for 15-20 minutes. Brush the ribbed part of the pan with olive oil with a pastry brush. Heat the frying pan, lay out the cheese, turn it over with culinary tongs after a minute, serve.

Grilling secrets:

• In order for the dish to fully reveal the taste, try to pre-marinate the products. If semi-finished products require salting, do it at the pickling stage, with the exception of vegetables.
• Turn the pieces only once, otherwise the strips will be smeared. Do this with tongs or a silicone spatula. The exception is meat steaks, they should be turned over more often.
• On a grill pan, everything cooks faster, so keep an eye on readiness, do not trust the experience of a regular pan.
• It is a mistake to think that a grill pan does not require fat at all. A golden “zebra” will turn out if you fry the semi-finished products, like pancakes, on a slightly oiled surface. Otherwise, they will simply burn out. And don't worry about the calories! The dish will still be dietary. After all, fat will be required much less than in a flat frying pan, and the excess will drain into the hollows. The exception is foods that are fatty in themselves, such as expensive fish or meat with fat.

How to cook:

Cut the fillet in half, form a steak 1-2 cm high. Treat the meat with a tenderizer or lightly beat it with a culinary hammer, after wrapping the steaks in cling film. Grind greens and garlic in a blender or finely chop. Marinate the steaks with herbs, garlic and salt in a deep flat dish, leave for 15-25 minutes. Brush the ribbed part of the pan with olive oil with a pastry brush. Heat the pan, put the steaks, turn over after a minute, reduce the heat, fry until tender (about five minutes).

There is always a choice!

• Cast iron, aluminum or ceramic? Cast iron is stronger and more durable, but does not wash well and can rust. Aluminum is easy to clean and generally light, but can be deformed, which will violate the integrity of the coating. Ceramics does not tolerate overheating and is very fragile, but it washes well and looks modern. Doctors consider cast iron to be the safest material for health, but with proper care, aluminum with ceramics will not become harmful either. Just read the operating instructions carefully and strictly follow them.
• Big or not so big? Depends on your stove. If it is gas or induction, then the size does not matter - the bottom will warm up anyway. If a ceramic or electric stove, then the pan should be chosen according to the size of the largest burner.
• With or without press cap? If you can't live without grilled chicken, abs matter.
• Round or square? See what you cook more often. More steaks will fit on a square one, and a round one will fry fruits and vegetables more evenly.

How to cook:

Cut vegetables: champignons in half, zucchini in circles, bell peppers in squares, tomatoes in half, onions in four parts. Prepare the marinade: clean the chili from seeds and finely chop, pass the garlic through a press, squeeze the lemon juice, mix and pour the dressing over the vegetables in a deep plate for 15-30 minutes. Brush the ribbed part of the pan with olive oil with a pastry brush. Heat the pan and fry the vegetables in one layer. A minute before the readiness to salt.

Hello everyone! With the onset of cold weather, he is drawn to heavy, fatty and junk food. It is true, because the body is preparing for the winter, making reserves. But what about trying to stay lean despite the changing seasons? It remains the traditional methods of struggle - to give preference to the right, but satisfying food. The ideal option is to cook in a harmless way. For example, without oil. Today I will tell you how to cook meat and vegetables in a grill pan is healthy, tasty, beautiful and low-calorie.

Inside there are interesting recipes and a description of the intricacies of how to choose the right dishes that will last for decades and will delight.

In my kitchen arsenal, for several years, utensils with a special coating have been living - a grill pan for the stove, I can't get enough of it. She always helps out, works perfectly. In addition, it has solid advantages:

• Significantly expands gastronomic possibilities (I can cook any dish from the cuisine of the world: from Russian to Asian cuisine);
• It serves for a long time (with proper simple care, the utensils “work” for decades);
• Helps make healthy food minimum fat, maximum preservation of vitamins);
• Easy to use (just you, dishes, stove - nothing more. Perfect date in the kitchen);
• It is easy to cook without oil, it turns out low-fat dietary food (salvation for losing weight);
• All recipes come out ideally, even the most seemingly intricate ones;
• Several different ingredients are combined in one dish: vegetables with meat (due to their size, convenient coating);
• Saves cooking time (high temperature brings food to readiness in 15-20 minutes).

Nice bonus - beautiful stripes from roasting in a grill pan on meat and vegetables (they look especially nice on eggplant, zucchini). It seems that the plate is just from the fire. You can add spices with the aroma of smoke, smoked meats, it will be almost like from a picnic.

Perhaps the only drawback heavy weight utensils. It’s difficult to take this one with you on hikes, on vacation, you won’t trust children to wear it (once again you’ll be on your guard while you carry the pan from place to place, God forbid it falls on your foot).

Making the right choice

If you want to pick up the right kitchen assistant for many years to come and not regret it, be sure to read the text below. In it, I have collected the fundamental points on how to choose and use dishes so that they serve for decades and never fail.

metal composition

Ideally, opt for cast iron (it will affect weight), and of good quality. If the alloy is not suitable for your stove (and be sure to check such subtleties with consultants, in the instructions for the technique), I advise cast aluminum options with non-stick coating(in cast iron, such a coating is not necessary). The rest of the alloys are bad, no matter what they promised in the store.

Remember, high-quality cast iron, aluminum goods are expensive. The above models are far from budgetary, so do not look at models for ridiculous money: 500 - 1000 rubles. Here it is more logical to spend money once, and then enjoy it all your life.

Price range

The price of worthy options starts from 2000 – 3000 rubles apiece. It may seem like a wallet cut, but the cost will pay off after so many years of using a delicious menu, new dishes, and the joy of loved ones.

Wall thickness

A very important parameter. The "chip" of a home grill for a stove is in high temperature, distributed evenly (the effect is best achieved with cast iron). The desired result is possible with thick walls. Food is heated evenly.

How to determine whether the selected model conducts heat well? The wall thickness is at least five millimeters. Thin walls - money thrown to the wind, so that shops do not try to impose there, talking about the reduced weight of inventory while maintaining all heat-conducting properties. There is only one rule. There are no exceptions.

bowl depth

Another selection criterion The deeper the bottom, the higher the temperature will remain, plus more food will come in (especially in a large family). There is a nuance. Fans of fish from a home grill, chicken breast, it is better to stay on a low dish, since these products require less intense heat. Medium temperatures will do. I recommend having two options: cook fish and other dishes.

Rib height

Ideally, when they exist not nominally, only for the sake of beautiful stripes, but rise significantly above the base. In this case, the food will not burn without oil, ensuring minimal contact with the surface (important for a fish steak or halloumi cheese). Plus, the fat drains, allowing you to cook healthy meals. Even sausages for frying will become less harmful.

Pens

There are a few points left to remember. They must inspire reliability, since your bones do not ask for a cast-iron vessel that has fallen at your feet due to the fault of a weak holder.

• Buy Models With cast holders (after all, you will have to carry a heavy burden in your hands, albeit your own). With them, it’s not scary for a squishy bolt that unexpectedly unscrews, it’s convenient to use in the oven. No need to worry about where to put the plastic handle.
• Lovers to make life easier - silicone option. Avoid burns, weighting.
• Another option - with a teapot. Fits in the oven, on a regular stove.

Spout for draining liquid

Pay attention to its presence. For example, fry a pork steak or blood sausages, blood and fat will drain from them. Drain them immediately in order to avoid burning the mixture (it is difficult to wash it later), an unpleasant smell, soot.

Trust trusted brands

Last point. Foreign Tefal, Scovo, the familiar Russian company Neva Metal. Of course, the choice is much wider. But the same Tefal can be found in every hardware store, it has a wide range of thoughtful models.

How to use?

It seems that we talked about the intricacies of choice. Now it's time to learn the rules of how to cook in a grill pan.

The very first thing to start commissioning is water procedures. Quite often, in order to preserve, a beautiful presentation, dishes are lubricated with a special chemical industrial composition. Naturally, it is not at all intended for living organisms. The first rule is remove factory seal.

Aluminum

Aluminum alloy with non-stick coating will be easy to handle. Just wash it in warm water with a sponge, detergent.

Cast iron

Cast-iron beauty will have to tinker longer.

Pour on the bottom salt and heat it up, let all the technical fat be absorbed. After you need to wash the dishes also with a foam sponge.

An important point concerns the washing of used utensils. Do not fill it with water immediately after use, especially cold. Let the metal cool a little and only then fill it with warm water. Do not be afraid of solidification and subsequent peeling with a crowbar. Cast iron and aluminum are pretty easy to deal with.

What is a grill pan for?

With the basics decided, now let's get down to the important.

• First, when cooking, you can not use fat. Don't pour it when frying any eggplant. Vegetables retain juice. The maximum worth doing (and even then not always) is to lubricate the bottom with an oiled brush with the thinnest layer. You can use the usual olive, sunflower oil. Or coconut, such a product can withstand high temperatures, does not emit carcinogens. Plus - gives a pleasant aroma.
• Second, buy special forceps to turn the pieces. Useful for halloumi cheese (and any other cheese, so as not to damage the appearance), steak, fish. In general, they are more convenient and easier to cook with.
• If you love stew, consider buying lids, and some models already have it in the kit.

The nuances of working with food

• Don't be under the illusion that a stove can replace an open fire and cook the thickest pieces well. Therefore, when hot, always beat off pieces and make them about one and a half centimeters. Otherwise, they will not be fried well, they will be raw (although lovers of a steak with blood will appreciate it).
• Perhaps you can remain calm only for the thickness of the fish or chicken breast. These foods will still cook pretty quickly.
• Cut vegetables into thin slices as well. A potatoes pre-boil (it will definitely cook) before spreading on the ribs.
• Add spices and herbs, especially fresh ones. Under the influence of heat, they will give a pleasant aroma to the dish. In general, you have a lot of room for creativity and imagination.

I would like to share some of my favorite recipes.

The whole family loved this dish very much, and we use it as a side dish, it is very easy to cook, the vegetables are juicy and fragrant.

How to cut vegetables

• Mushrooms in two parts.
• Eggplant 0.5 cm slices or slices.
• Zucchini or small white zucchini in 0.5-1 cm layers.
• Bell peppers in stripes.

Marinade 1

1. Pour water into a large cup or saucepan.
2. Drip a tablespoon of olive oil.
3. We sprinkle spices to taste, I add a dry Caucasian mixture - adjika ulyapskaya.

Dip vegetable slices 3-5 minutes and then fry for 5 minutes on both sides.

Marinade 2

• Combine soy sauce with water in equal parts. This is necessary because it has a lot of salt.
• Add a teaspoon of oil (ideally sesame)
• We lower our pieces for a couple of minutes and put them on a hot surface, also grill for 5 minutes on both sides (if you like softer vegetables, increase the time. Some crispy ones retain useful fiber and a maximum of vitamins).
• The finished dish can be decorated with sesame seeds.

Chicken breast with Italian herbs

1. Grease the bottom with coconut oil, heat the grill. Take the breast, beat it with a kitchen hammer or the blunt side of a knife.
2. Add spices, Italian herbs (preferably fresh, especially basil and something from spruce).
3. Fry the chicken for 5 minutes on each side. I advise you to make a berry in advance sour sauce.

Together with chicken, it is also easy to fry fresh or frozen vegetables: green beans, peppers, broccoli and cauliflower.

homemade shawarma

You probably know how to do it. If not, I'll make it short:

1. Take any prepared meat, cabbage, Korean carrots, fresh cucumbers, hard cheese, you can add onions.
2. Lubricate the pita bread with your favorite sauce and lay out the chopped products.
3. And now the most important thing - wrap the pita bread and put it on dry frying pan for 5 minutes on each side. It will turn out tasty, hot and dietary.

cheese steak

1. Take suluguni or halloumi, cut it into slices 3-5 millimeters thick.
2. You don’t need to grease the bottom with anything, the cheese is already quite fatty.
3. When the pan is hot, put the pieces of cheese in just 1 minute, and immediately remove with tongs. A great appetizer, to decorate the bottom, chop the greens to taste.

Salmon with vegetables

1. Pour a piece of 2-3 cm thick with soy sauce on both sides.
2. We spread it in the center, and put boiled corn cobs around. Fry 3 minutes on one side and 2 on the other.

It is convenient to immediately purchase a separate book with dishes. Watch the video on how the Ribeye steak is cooked.

Where can I buy?

The easiest option is to buy a grill pan in an online store.

• On the site Ozon.ru a large selection, you can additionally read the reviews and ratings.
• On the aliexpress order at a good price.
• V El Dorado give a discount for pickup.
• V Corporation Center there is an installment.

For most Russians, grilled dishes were an unattainable delicacy quite recently. They were sold only in restaurants, and for a very decent fee. However, the situation has now changed.

Today, housewives can delight their household with the most unusual dish, because they have at their disposal high-tech and multifunctional modern dishes. So, the Katyusha company offers high-quality utensils for cooking dishes of any complexity, for example grilled vegetables in a pan.

Grill pan features

The main feature that distinguishes this one from many similar ones is the ribbed marks on the bottom. The ribbed surface of the bottom is nothing more than an analogue of the classic grill grate. If you don't know how to grill on a pan don't worry, it's very simple. The principle of operation of any grate located above a heat source is that the temperature is distributed evenly and heats the food strongly, but evenly.

Dishes cooked on a classic grill, as a rule, are unusually juicy. The fact is that the metal grill grates adhere to the surface of meat or fish more tightly. As a result of pressure, the products "sag" above the grate, which makes meat on a grill pan looser and, accordingly, more amenable to heat treatment.

The same thing happens on a grill pan. but steak on a grill pan warms up more intensively, and the meat juice flowing into the grooves of the pan gives the dish a special tenderness. It turns out that a meat, vegetable or fish dish is both steamed and fried at the same time.

Nevertheless, any cast-iron grill pan from the Katyusha company is equipment specifically for frying. So grilled chicken always turns out to be dressed in an elegant crisp.

Many years of experience of professional chefs shows. The ideal frying pan should be cast iron. it is very easy to identify in the store - they are quite weighty.

Use your grill pan correctly

Grill pan - which is better? Experts say that it is universal. It is impossible to list a complete list of dishes that can be cooked on it. At the same time, it is important to understand that grilled chicken breast cooks much faster.

In addition, this kitchen utensil is ideal for diet food. It is mainly used for cooking meat dishes such as grilled pork in a pan. Meat, as a rule, requires some amount of oil. However, if we are talking about cooking on a grill pan, then you can only grease a piece of meat with oil. The pan will do the rest. She will persistently steam the meat, and its natural juice will almost completely cover the corrugated bottom of the dish.

There are many helpful tips how to use a grill pan. Among them, one condition remains unchanged - before the first use, the pan should be ignited. This is done first with table salt, and then with ordinary sunflower oil. In this case, the factory processing completely disappears under the influence of high temperatures. In addition, table salt tends to attract all odors, including those of a technical nature.

Grill the right way

Do you think what to cook on a grill pan? Most often, a grill pan is used for cooking meat. The appearance of the cooked dish will delight the most sophisticated gourmet. The corrugated crust looks extremely appetizing. But while cooking meat in such a pan, there is a danger of getting a charred cracker instead of a juicy entrecote.

Universal recipe for cooking meat:

• cut the meat into pieces of 1.5 centimeters;
• marinate the chopped pieces for 30 minutes in a mixture of garlic and lemon;
• fry no more than 4 minutes on each side.

Salmon on a grill pan and vegetable dishes are prepared according to the same principle: pre-marinade and instant frying. Grilled fish never burns - a thick corrugated bottom will guarantee your culinary success.