Excellent for lower fat cooking, Le Creuset Cast Iron Grills recreate the delicious seared flavour of sizzled meat and browned fish at home and give the strength and durability needed for the intense heat a grill produces. With its large cooking surface, the Bistro Grill is perfect to cook large quantities of steaks, chops, sausages, skewers of prawns, chicken and vegetables or several cuts of fish. It is ideal for cooking indoors or out on the barbecue and perfect for use on any heat source, including induction.
Le Creuset’s Cast Iron Bistro Grill features a black enamel interior that has a natural patina that will behave like a non-stick surface. Its finish also has great food release properties with less seasoning required. Clean the product only with water so that the patina can be developed.
The matte black enamel cooking surface is ideal for grilling or searing and does not require seasoning. The grooved grilling surface is specially designed to create attractive char marks whilst the built-in handles make it easy to carry. Serve in style at the table with a choice of three colours to choose from.
How to Grill with Le Creuset
Grills may be preheated to reach a hot surface temperature for searing and caramelization. This advice does not apply to any other products. For correct grilling and searing, it is important that the cooking surface is sufficiently hot before cooking begins. Sear lines from ribbed grills will not be produced if the pan surface is too cool, or if the food is too wet. Place the empty pan on medium heat and allow it to heat for several minutes. Do not add oil to the cold pan—the oil may become too hot and smoke.
Take a few drops of water on your fingers and scatter over the hot surface. If they sizzle and evaporate almost immediately it is hot and ready for use. If the water produces steam and has no sizzle, heat the pan a little longer and repeat the water test again. When the surface is hot enough, lightly oil it with cooking spray or brush it with oil using a Le Creuset Silicone Basting Brush. Vegetable, ground nut or corn oils are recommended. Olive oil may cause excessive smoking.
Once a patina covers the cooking surface very little oil will be necessary. For distinct sear lines, leave the food undisturbed on the surface for several minutes. If the food is moved too quickly the lines will be poor, and steam from the food may be released onto the surface. Any food for grilling or searing must be quite dry before it is placed on the hot surface. Wet foods will not achieve good sear lines and may result in a steamed appearance and flavour. Use paper towels to pat off excess moisture from foods. Oil can then be brushed over the food if desired. Foods that have been marinated should also have excess moisture removed with paper towels.
For more information on how to use and care for your Le Creuset products visit our Le Creuset Guide for a more in-depth understanding. Find out how these pieces are made, what makes them unique and why you should invest in Le Creuset!
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