Soft grip
Aluminium
24cm Griddle Pan
£3.15 ( it was reduced twice to get to this price)
Then the price said £4.15 and it was £3.15 when we got to the till
In Sainsbury's Stirling
Think this is National as it was in the home event section
we have had this pan for over a year and it is still stick proof.
went shopping and bought another 2 as the price is so good.
Top comments
Maxwell34 to lehappymerchant
23 Jan 1611#16
There's two (positive) reasons I'm aware of:
1.Aesthetics - those grill marks evoke fond memories for a lot of people, so the food looks better. Studies have shown that when food looks better, people think it tastes better. This is why plating is so important in fine dinning. However - if grill marks don't evoke fond memories or you grew up with a griddled burger - then frankly these just don't matter.
2.They rise the meat up out of the oil that its releasing. This gives a burger, for example, more of a grilled texture and flavor as its not sitting in its own fat. On a flat pan, the burger will release fat and then start to fry in the fat. Its just a different taste. No better or worse to me, just different.
There's (at least) three negatives that I'm aware of too:
1.There's less browning from a Maillard reaction because there's less surface area exposed to the direct blazing hot metal. And frankly, the crust from the Maillard reaction tastes goooooood.
2.They are a serious PITA to clean. If you've got one with fairly high, narrow ridges like the cast iron Lodge grill pan - if something gets stuck between the ridges it is really, really, REALLY hard to clean.
3.They smoke like crazy and you're indoors. If I don't set off the smoke alarm with my grill pan, I know I'm probably not using it right. Generally, you're trying to replicate the high heat of a real grill and you're often cooking something with enough fat to drip down and create wicked amounts of smoke.
For steak, I've really come to appreciate the taste of more crust from the Maillard reaction of a flat pan actually. Not to mention then you can do great stuff like basting it in butter!
Since getting better with my flat pans and griddles - I rarely use my grill pan.
this is funny never seen this before. I don't know if I will do this with my two pans one in each hand. xxx
Sophiasky
23 Jan 161#3
Can somebody tell me what sort of foods are suitable to cook in this - obviously burgers would be ok, but what else would you use this grill pan for? Thank you.
vanessaanne to Sophiasky
23 Jan 161#5
steaks, sausages eggs, mushrooms, tomatoes, asparagus, small stir fry's. the reason we use it for everything is that it does not lose its non stick. we don't buy frying pans know. give it a go its a steal at £3.15 when you cook your steaks you will get the restaurant quality lines xxx
tamboss to Sophiasky
23 Jan 16#10
fried ice cubes?
androoski to Sophiasky
23 Jan 161#14
Chicken breast (a million times better than those George Foreman things), steak and other meat.
Mine is heatproof metal handle, so I can throw the whole thing into the oven, I use the heat on the hob to seal first then finish in the oven. This one seems to have a plastic handle so it might not be sensible to cook like that.
Does anyone know if this one has an induction base?
mm9000 to Sophiasky
23 Jan 161#20
mm9000 to Sophiasky
23 Jan 161#21
chicken, steak, fish is best when grilled, garlic bread etc..
asmagill to Sophiasky
24 Jan 161#32
Chicken strips, tofu, steak, seared veg, fish
vanessaanne
23 Jan 16#4
we use the griddle pan for everything, egg are fine on it too, better than a frying pan in my opinion.
when the price changed at the till it makes you wonder if anything else is lower than the price tag from the home event.
vanessaanne to vanessaanne
23 Jan 161#6
when my husband bought our first one over a year ago I thought the same thing what I am going to use that for, love it know x
itsonlymee to vanessaanne
23 Jan 161#11
is it easy to clean. I bought one from dunelm and doesn't get cleaned even after soaking in warm soapy water over night and I did greased it before using it
thanks
Sophiasky
23 Jan 161#7
Thank you for the advice.
kidrock123
23 Jan 161#8
Just a reminder that the pan has more than one use.
vanessaanne
23 Jan 16#9
Yes definitely x
edinburgher
23 Jan 161#12
I have noticed a few times recently in Sainsburys that the price charged at the till was less than the shelf price. Obvs staff didn't get round to changing these. Doesn't help the store shift stock! Items Included king size duvet set, marked £15 reduced from £30, charged £10, casserole dish marked £15 reduced from £30, charged £8.
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Opening post
Aluminium
24cm Griddle Pan
£3.15 ( it was reduced twice to get to this price)
Then the price said £4.15 and it was £3.15 when we got to the till
In Sainsbury's Stirling
Think this is National as it was in the home event section
we have had this pan for over a year and it is still stick proof.
went shopping and bought another 2 as the price is so good.
Top comments
1.Aesthetics - those grill marks evoke fond memories for a lot of people, so the food looks better. Studies have shown that when food looks better, people think it tastes better. This is why plating is so important in fine dinning. However - if grill marks don't evoke fond memories or you grew up with a griddled burger - then frankly these just don't matter.
2.They rise the meat up out of the oil that its releasing. This gives a burger, for example, more of a grilled texture and flavor as its not sitting in its own fat. On a flat pan, the burger will release fat and then start to fry in the fat. Its just a different taste. No better or worse to me, just different.
There's (at least) three negatives that I'm aware of too:
1.There's less browning from a Maillard reaction because there's less surface area exposed to the direct blazing hot metal. And frankly, the crust from the Maillard reaction tastes goooooood.
2.They are a serious PITA to clean. If you've got one with fairly high, narrow ridges like the cast iron Lodge grill pan - if something gets stuck between the ridges it is really, really, REALLY hard to clean.
3.They smoke like crazy and you're indoors. If I don't set off the smoke alarm with my grill pan, I know I'm probably not using it right. Generally, you're trying to replicate the high heat of a real grill and you're often cooking something with enough fat to drip down and create wicked amounts of smoke.
For steak, I've really come to appreciate the taste of more crust from the Maillard reaction of a flat pan actually. Not to mention then you can do great stuff like basting it in butter!
Since getting better with my flat pans and griddles - I rarely use my grill pan.
Quote: http://cooking.stackexchange.com/questions/18510/benefits-of-grill-pans
:smile:
All comments (45)
:smile:
Mine is heatproof metal handle, so I can throw the whole thing into the oven, I use the heat on the hob to seal first then finish in the oven. This one seems to have a plastic handle so it might not be sensible to cook like that.
Does anyone know if this one has an induction base?
when the price changed at the till it makes you wonder if anything else is lower than the price tag from the home event.
thanks