Frying pan grill: how to choose and use

The meat, vegetables and fish made in a frying pan a grill keep useful properties, are well baked thoroughly, do not absorb fat and oil. Thanks to its ridge bottom contact of products with the heated surface is minimum.

As the "correct" frying pan a grill looks

Upon purchase of a frying pan pay attention to height of edges which are located at the bottom of ware – the they are higher, the products adjoin to a surface, the fat and a deposit which is formed in the course of preparation of a dish less.

Also pay attention to material of which the utensils are made – the best frying pan a grill will be made of cast iron. Thanks to uniform warming up of a bottom, the food will be cooked equally in all places. Pig-iron frying pans are durable, it is easy to clean them.

The size of a frying pan depends on when and as you plan it to use – the ware of bigger diameter is suitable for the big company. If you want to prepare fish or vegetables, then it is better to choose a square or oval frying pan. The round ware will be suitable for meat. Existence of fillets at the edges of a frying pan allows to merge fat, without being afraid for its hit on a plate or in fire.

The frying pan a grill surely has to have the convenient handle – in pig-iron models it will be continuation of ware, aluminum products are usually supplied by plastic or silicone holders. It is convenient to store a frying pan with folding handles. If you want to buy a frying pan a grill, suitable to a concrete plate, then choose compatible models – pig-iron frying pans are suitable for induction plates, and on gas it is possible to prepare in any ware.

As on it to prepare

The design of a frying pan allows to cook food without oil – you can grease pieces of fish or meat with fat, or to add a little oil to sauce, marinade. Before cooking the frying pan should be warmed up well. Pieces have to be no more than 2 cm thick, and it is possible to overturn them only after emergence of a crust. The frying pan a grill is established on a lattice or a special support for a plate so that fire appeared precisely in the middle. Lay products on the heated surface (check its readiness, having dripped on a frying pan surface a water drop – it has to jump aside up), close a cover and in a few minutes check whether the dish changed color. It is simple to look after a frying pan – wet it at several o'clock that the stuck pieces of food soaked, then wipe with the soft rag moistened in soap liquid.