While this pan heats up slightly more slowly than others on this list, it retained heat the best and allowed for more wiggle room when cooking to avoid food burning. After grilling zucchini, chicken, and salmon on this pan, she enjoyed the beautiful grill and sear marks that the ridges on the pan created on the food for a classic grilled look. When Kelsey tested this pan, she quickly confirmed it's worthy of the best overall grill pan spot on our list. "This style offers rectangular space over a single burner." "A grill that straddles two oven burners tends to cook unevenly," she says. This is one of Gray's favorites, and we have no argument. What We Don't Love: Not nonstick (but excellent heat distribution offsets this), What We Love: Easy-grab handles, high-quality manufacture, even heat distribution, great heat retention Without further ado, here are our picks for the best grill pans. She tested each one in her home kitchen, grilling fish, meat, and vegetables, and recorded her observations on the following: how nonstick they were, how evenly they cooked, whether they got those distinct sear marks, and more. We then purchased those grill pans and sent them to writer and tester Kelsey to test. First, writer Catherine used experience and research to narrow down the best ones out there. Now that we’ve gone over the background, it’s time to discuss our choices for the best grill pans. With those ridges, "you have more control," she explains, "and it will sear your meat but won’t dry it out because you have less surface contact.” This leads us to another key consideration: Grill pans reduce the surface contact of the food by at least half, says Maren Marvin, the cookware buyer at The Cupboard in Fort Collins, Colorado. To get that unique grilled flavor indoors, cook with a grill pan: It gets hot reliably, and fast-with maximum contact with the heat source.Ĭarol Watkins, the housewares purchaser for Down to Earth, a locally revered home store in Eugene, Oregon, knows the specific appeal of a grill pan: “You get the grill marks you'll be able to sear and brown so much better than in a flat pan.” A grill pan's ridges raise food just above the cooking juices. Grilling is about getting that cooking surface really hot, keeping it hot, and searing the food on contact.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |