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Le Creuset Cast Iron Panini Press 23cm

$250.00

This Le Creuset Cast Iron Panini Press is suitable for the 26cm square panini pan or any flat grills.

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This Le Creuset Cast Iron Panini Press is suitable for the 26cm Square Grillit pan or any other flat grills. Designed to create even heat on the top and bottom, the Cast Iron Press aids in preparing sandwiches, paninis and melts, complete with grill marks on both sides.

Made in cast iron, it will give all the delicious flavour of an outdoor grill, with all the convenience of indoor cooking. The ribbed construction produces attractive, distinctive char/sear lines on grilled food. It is completely coated with Le Creuset’s protective satin black enamelled finish making it very hygienic (no seasoning required) and ensuring there is no flavour transfer the next time you use the pan. Over time, it will develop a natural patina.

Handmade in France since 1925, Le Creuset cast iron products and grill are famous the world over and come with a lifetime warranty! 

  • The ribbed surface creates grill marks on the top side of sandwiches
  • Le Creuset’s durable satin black enamel finish (no seasoning required)
  • Even heat distribution and superior heat retention
  • A heat-resistant phenolic knob provides a safe grip when lifting
  • The cast-iron construction retains heat for even cooking and browning.
  • Handmade in France
  • Lifetime Warranty; The guarantee covers faulty materials or workmanship and applies to all parts of our products
  • NOTE:  The Square Grillit Cast Iron Pan shown in the picture gallery is sold separately and can be purchased individually here.

 

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.

 

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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!

See what other Le Creuset products and colours we offer.

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