Le Creuset Cast Iron Bistro Grill 32cm Marseille Blue
Recreate the delicious seared flavour of sizzled meat and browned fish at home. Lifetime guarantee
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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.
- Ribbed cooking surface drains away excess fat
- Le Creuset’s durable black enamel finish (no seasoning required)
- Even heat distribution and superior heat retention
- Colourful, long-lasting exterior enamel resists chipping and cracking
- Strong iron handles provide a steady grip
- Grilling Grooves: create authentic grill strips for great-looking food
- Ideal for all hobs (including induction) – Grill and oven safe
- The cast-iron construction retains heat for even cooking and browning.
- Handmade in France
- Lifetime Warranty
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.
- Length: 37cm
- Width: 32cm
- Height: 3.2cm
- Depth: 1.4cm
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! For further information on Le Creuset Cast Iron click here.
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Before first use
Wash your Le Creuset product in warm, soapy water; then rinse and dry thoroughly.
Stay protected – always use oven gloves when handling anything hot. We recommend using Le Creuset Silicone Tools or wooden/heat-resistant plastic tools. Metal utensils may be used with care but they should not be used harshly or scraped over the cooking surface as this may cause damage. Use the product on the most appropriately sized hob ring — it’ll make your food cook more evenly, and reduce the risk of damage to the handles and sides. This is especially important on induction hobs: if you use the wrong-sized ring, there’s a risk the hob won’t ‘recognise’ the product. Cooking on medium or low heat gets the best results — even for frying and searing. Let the product heat up gradually for great tasting food that’s cooked evenly. If you do need to use a higher heat, lower the setting once the desired heat has been reached. Never slide the product on any glass-topped hob/stovetop, as this may cause damage to the product base and the glass. Instead, always lift the product on and off, or across the surface.
Satin Black enamel can be found on skillets, grills, frying pans, saute pans, woks, tagines and a number of other speciality dishes. Satin Black enamel has a smooth feel but is not as glossy as other light-coloured interior enamel finishes. It has been specially designed for higher surface temperature cooking, which is not the same as simply using a piece on high heat. With cast iron, higher surface temperatures can be achieved by allowing any piece to heat thoroughly on a medium setting. This makes the satin black interior ideal for frying, grilling and searing. Satin Black enamel will keep its good looks and allow a patina to build on its surface with continued use. A patina is the result of the natural oils and fats from foods baking on to the hot surface. The patina should not be cleaned off, as it enhances the cooking performance and the release of foods. It also reduces the need for surface oiling. With the higher surface temperatures achieved during frying, grilling and searing, sugars and some enzymes will cause caramelization. This not only aids in the retention of moisture and flavour but also produces the sear lines and crusty exterior on grilled meats.
Wait for your product to cool down before you start cleaning it. Wipe any leftovers off the base and sides of the product. If there’s food stuck on, fill the product with warm, soapy water and let it soak for 15 to 20 minutes before washing as usual. Do not use abrasive cleaning agents or metal, harsh abrasive or very stiff cleaning pads or brushes on any of the surfaces. Dry well after washing and store in a dry place.
For a full Use & Care Guide and Warranty, check out our Le Creuset Guide
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