Seal your food quickly and lock in all-important moisture and flavour with our signature cast iron grillit. It’s perfect for tasty, healthy cooking – fat simply drains away and collects below the ribs. This multi-talented piece will help you make light work of meat, fish and vegetables too. Taking a cue from the iconic French ovens, Le Creuset has added the Signature loop handles for easier lifting when wearing oven mitts.
Made in cast iron, it will give all the delicious flavour of an outdoor grill, with all the convenience of indoor cooking. The ribbed base produces attractive, distinctive char/sear lines on grilled food and allows any juices and oils to drain. Setting the grill apart are its two, large easy-grip handles, added for extra stability when lifting a full pan and its compact design for easy storage.
The interior 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 that is ideal for searing and frying.
The uniform thickness doesn’t only ensure an optimum all-round cooking performance, it also results in the lightest cast iron on the market and ensures faster heat-up times with great heat control and no hot spots.
The Signature Cast Iron Square Grillit is suited for all hobs (including induction) and offers excellent heat distribution and retention. What’s more, they are oven-, grill-, freezer safe and come with a reassuring lifetime guarantee.
Handmade in France since 1925, Le Creuset cast iron products and grill are famous the world over and come with a 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.
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