All About Grill Pans

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Article By: Calphalon Team
Originally Published: 7/1/2014

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Shop All Calphalon Grill PansIndoor grilling is an exceptionally simple way to get dinner on the table – all you need is a quality grill pan and a stove. There’s no charcoal to light or propane tanks to buy – and you don’t have to worry about rain, biting insects or cold weather, either. It’s a great all-season meal time solution!

Experts recommend choosing a ridged grill pan that is made heavy-duty aluminum, stainless steel or cast iron so it heats quickly and consistently. High, even heat quickly cooks out most of the fat and ensures that the juices that would normally collect and reduce in the pan are actually reduced right on the surface of the food.

Which pans are right for grilling? Calphalon cooking experts recommend looking for the following features:

ChickenThick, heavy-duty construction. Whether you choose an aluminum, stainless steel or cast iron pan, you’ll want a grill pan designed to heat quickly and evenly to simulate an open-fire grilling experience.

Superior conductivity. Heavy-gauge pans will spread high heat consistently from the center of the pan all the way to the sides, allowing you to cook foods thoroughly in less time, without under- or over-cooking.

Stick resistance. Nonstick pans make it easy to produce seared grill marks without removing a food’s delicate exterior. Other cooking surfaces, such as cast iron and stainless steel, offer a little more “stick” for great caramelization yet still release foods cleanly when browning is achieved.

READ MORE: NO-STICK COOKING ON STAINLESS STEEL

Lamb ChopsGrill ridges. Thick ridges on the pan’s surface hold the food up and away from any juices or fat that may render from the food.

Long, stay-cool handles. Cast stainless steel or silicone-grip handles stay cool when used on the stovetop, allows you to hold the pan comfortably while cooking. Long handles also give you enough room for a two-handed grasp when lifting.

RECIPE: LEMONY GRILLED CHICKEN OVER GRILLED PEPPER & RED ONIONS

RECIPE: GRILLED MOROCCAN LAMB CHOPS

Tips for Successful Grilling

• Prepare food for grilling by cutting into uniform shapes and sizes to ensure even cooking.

• To mark foods with “grill” or “crosshatch” marks commonly seen on grilled restaurant foods, gently turn the food item a quarter turn, or 90°, using tongs or a turner.

• Use skewers for smaller or more delicate items that otherwise may be difficult to turn. Soak wooden skewers in water a minimum of 20 minutes or overnight prior to grilling to prevent burning.

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