How to use a Griddle Pan?
Discussion
Hi all
This may seem a very stupid question, but I'm really struggling with my new griddle plan!
To explain, I recently bought a cast iron, enamel coated griddle pan. Possibly I didn't read up on it enough but I just can't use it!
My first use was to griddle some chicken skewers. I got it really hot and then put the skewers in. The chicken came out lovely, but cleaning afterwards took most of an evening!
I then read the instructions which said not to use a high heat - oops. Should have read the instructions...
The next time I used a moderate heat on some more skewers (to try the same thing as a test) and they came out OK and cleaning was better but still a pain.
However, I tried the same tonight and though the chicken came out great the pan is an absolute state with burned on matter. I should add the skewers only had a very thin marinade so it's not that burning on.
I'm not really sure how to use a griddle to which you can't apply much heat! It also seems useless for steaks etc as you can't get it screaming hot.
I'm slightly embarrassed that I can't seem to use a pan properly, but there you are! Any thoughts would be appreciated.
This may seem a very stupid question, but I'm really struggling with my new griddle plan!
To explain, I recently bought a cast iron, enamel coated griddle pan. Possibly I didn't read up on it enough but I just can't use it!
My first use was to griddle some chicken skewers. I got it really hot and then put the skewers in. The chicken came out lovely, but cleaning afterwards took most of an evening!
I then read the instructions which said not to use a high heat - oops. Should have read the instructions...
The next time I used a moderate heat on some more skewers (to try the same thing as a test) and they came out OK and cleaning was better but still a pain.
However, I tried the same tonight and though the chicken came out great the pan is an absolute state with burned on matter. I should add the skewers only had a very thin marinade so it's not that burning on.
I'm not really sure how to use a griddle to which you can't apply much heat! It also seems useless for steaks etc as you can't get it screaming hot.
I'm slightly embarrassed that I can't seem to use a pan properly, but there you are! Any thoughts would be appreciated.
You need the pan smoking hot.
Cleaning takes a bit of effort. I find a green plastic scouring pad ran up and down the ribs of the pan cleans it up pretty quickly. If its really burnt on you can add some water to the pan once its cooled down. NOT WHEN HOT you risk cracking the cast iron.
Also dont wash it too thoughly as it will season with use and become easier to clean.
Cleaning takes a bit of effort. I find a green plastic scouring pad ran up and down the ribs of the pan cleans it up pretty quickly. If its really burnt on you can add some water to the pan once its cooled down. NOT WHEN HOT you risk cracking the cast iron.
Also dont wash it too thoughly as it will season with use and become easier to clean.
Put it on moderate heat, but leave it to heat up longer.
10 minutes is what I allow on induction 6. Maximum is 9.
If you pour a drop of water on and it fizzles out within a few seconds, it's hot enough.
This burns off all the old crap but you will need weapons-grade extraction to clear the smoke in the kitchen.
10 minutes is what I allow on induction 6. Maximum is 9.
If you pour a drop of water on and it fizzles out within a few seconds, it's hot enough.
This burns off all the old crap but you will need weapons-grade extraction to clear the smoke in the kitchen.
Hi, thanks for the feedback.
This time I left the pan on the heat a while (not quite sure how long) before putting the chicken in.
There is no conditioning etc before first use, just oiling the rim as this is not enamelled. Due to the enamelling, seasoning etc is not required.
The only thing I can think at the moment is still too much heat and I didn't oil the pan before putting the skewers in?
This time I left the pan on the heat a while (not quite sure how long) before putting the chicken in.
There is no conditioning etc before first use, just oiling the rim as this is not enamelled. Due to the enamelling, seasoning etc is not required.
The only thing I can think at the moment is still too much heat and I didn't oil the pan before putting the skewers in?
You need to oil the pan.
A good way of cleaning ‘some’ pans is to sprinkle some course salt such as sea salt into the pan and then scrub. The salt acts as an abrasive.
Not sure about enamels pans but with some of mine I’ve seasoned them first by getting them scorching hot over my outdoor gas burner, then wipe a little oil inside, get scorching hot again then allow to cool and wipe off any excess oil. This makes them non stick. But you can’t do this to every type of metal pan
I never wash them with washing up liquid as this can remove the seasoning, just wipe over instead.
A good way of cleaning ‘some’ pans is to sprinkle some course salt such as sea salt into the pan and then scrub. The salt acts as an abrasive.
Not sure about enamels pans but with some of mine I’ve seasoned them first by getting them scorching hot over my outdoor gas burner, then wipe a little oil inside, get scorching hot again then allow to cool and wipe off any excess oil. This makes them non stick. But you can’t do this to every type of metal pan
I never wash them with washing up liquid as this can remove the seasoning, just wipe over instead.
They are worthwhile but are a bit of a b
d to clean. I've never been able to season mine to the degree I can other cast iron utensils.
When the pan is clean its worth having a go at seasoning but this is a sort of first line of defence.
I usually get mine as hot as I can before using and either oil the meat or fish that's going on or oil the bars with a paper towel soaked in oil.
Helps not to turn an item too soon to avoid leaving bits behind. Metal fishslice is better for flipping than tongs though combination can work.
I'll make the situation worse by pouring marinade over the cooking pieces of meat or fish. This tends to pool in the gaps and carbonise.
When I've finished I have a sink of cold water and plunge it straight in. I find plastic scourers are not really up to it and use a metal scourer. Then dry in an oven that's been used for smething else or dry in on the heat on top of the stove and re season. Sometimes someone else 'cleans' it and I use it without realising its still dirty and then get carbon stuck in all the crevices. This calls for a table knife to chisel out all the cack.
They are a PIA but for lovely seared tuna or a fancy griddled steak, short of charcoal, nothing matches it.
d to clean. I've never been able to season mine to the degree I can other cast iron utensils.When the pan is clean its worth having a go at seasoning but this is a sort of first line of defence.
I usually get mine as hot as I can before using and either oil the meat or fish that's going on or oil the bars with a paper towel soaked in oil.
Helps not to turn an item too soon to avoid leaving bits behind. Metal fishslice is better for flipping than tongs though combination can work.
I'll make the situation worse by pouring marinade over the cooking pieces of meat or fish. This tends to pool in the gaps and carbonise.
When I've finished I have a sink of cold water and plunge it straight in. I find plastic scourers are not really up to it and use a metal scourer. Then dry in an oven that's been used for smething else or dry in on the heat on top of the stove and re season. Sometimes someone else 'cleans' it and I use it without realising its still dirty and then get carbon stuck in all the crevices. This calls for a table knife to chisel out all the cack.
They are a PIA but for lovely seared tuna or a fancy griddled steak, short of charcoal, nothing matches it.
They get better with use - mine's a relatively youngun in it's early teens but for the last few years has worked well. I can give the pan a good scrub after each use with washing up liquid if needed (dry on the hob) and it still works well.
I find trick is heat and then leave the meat/fish on there to sear properly before turning, don't rush to turn it over. Chicken will always be a little tricky due to it's water content which will not help a new pan.
I put oil on the meat/fish before placing on the griddle.
I find trick is heat and then leave the meat/fish on there to sear properly before turning, don't rush to turn it over. Chicken will always be a little tricky due to it's water content which will not help a new pan.
I put oil on the meat/fish before placing on the griddle.
Lewis's Friend said:
Hi all
This may seem a very stupid question, but I'm really struggling with my new griddle plan!
To explain, I recently bought a cast iron, enamel coated griddle pan. Possibly I didn't read up on it enough but I just can't use it!
My first use was to griddle some chicken skewers. I got it really hot and then put the skewers in. The chicken came out lovely, but cleaning afterwards took most of an evening!
I then read the instructions which said not to use a high heat - oops. Should have read the instructions...
The next time I used a moderate heat on some more skewers (to try the same thing as a test) and they came out OK and cleaning was better but still a pain.
However, I tried the same tonight and though the chicken came out great the pan is an absolute state with burned on matter. I should add the skewers only had a very thin marinade so it's not that burning on.
I'm not really sure how to use a griddle to which you can't apply much heat! It also seems useless for steaks etc as you can't get it screaming hot.
I'm slightly embarrassed that I can't seem to use a pan properly, but there you are! Any thoughts would be appreciated.
You're not alone - I asked for a Le Creuset griddle pan for my Birthday one year, my Dad was kind enough to get it (as you'll know, they aint cheap!) This may seem a very stupid question, but I'm really struggling with my new griddle plan!
To explain, I recently bought a cast iron, enamel coated griddle pan. Possibly I didn't read up on it enough but I just can't use it!
My first use was to griddle some chicken skewers. I got it really hot and then put the skewers in. The chicken came out lovely, but cleaning afterwards took most of an evening!
I then read the instructions which said not to use a high heat - oops. Should have read the instructions...
The next time I used a moderate heat on some more skewers (to try the same thing as a test) and they came out OK and cleaning was better but still a pain.
However, I tried the same tonight and though the chicken came out great the pan is an absolute state with burned on matter. I should add the skewers only had a very thin marinade so it's not that burning on.
I'm not really sure how to use a griddle to which you can't apply much heat! It also seems useless for steaks etc as you can't get it screaming hot.
I'm slightly embarrassed that I can't seem to use a pan properly, but there you are! Any thoughts would be appreciated.
It's pretty useless for cooking steaks as you have found out, and that's mainly what I wanted it for. I've cooked a couple of other bits on it, but in general it sits in a drawer unused. I also feel bad for not having looked into this a bit more.
You want it hot for cooking. To clean, leave to cool, cover in fine table sort, the cheapest you can get and leave for a few mins (absorbs any liquid and gets the pan really dry), then sprinkle coarse sea salt and use a dry washing up sponge with a scourer on it and scrub. NO WATER! I keep one in a bag just for this pan as it ruins the sponge and won't be any use to wash anything else up.
Tip salt in bin and give it a wipe over, you can use a damp cloth if needed to get rid of the last of the salt.
Had a Denby one for about 15 years, cooks steak and chicken perfectly!
Tip salt in bin and give it a wipe over, you can use a damp cloth if needed to get rid of the last of the salt.
Had a Denby one for about 15 years, cooks steak and chicken perfectly!
goingonholiday said:
You want it hot for cooking. To clean, leave to cool, cover in fine table sort, the cheapest you can get and leave for a few mins (absorbs any liquid and gets the pan really dry), then sprinkle coarse sea salt and use a dry washing up sponge with a scourer on it and scrub. NO WATER! I keep one in a bag just for this pan as it ruins the sponge and won't be any use to wash anything else up.
Tip salt in bin and give it a wipe over, you can use a damp cloth if needed to get rid of the last of the salt.
Had a Denby one for about 15 years, cooks steak and chicken perfectly!
That's interesting - I'll try the salt method. Though I fear that this time the level of carbon build up in the grooves in the pan may defy a bit of salt!Tip salt in bin and give it a wipe over, you can use a damp cloth if needed to get rid of the last of the salt.
Had a Denby one for about 15 years, cooks steak and chicken perfectly!
UTH said:
You're not alone - I asked for a Le Creuset griddle pan for my Birthday one year, my Dad was kind enough to get it (as you'll know, they aint cheap!)
It's pretty useless for cooking steaks as you have found out, and that's mainly what I wanted it for. I've cooked a couple of other bits on it, but in general it sits in a drawer unused. I also feel bad for not having looked into this a bit more.
I've got a cheaper Sainsbury's knock off version and all I use it for is steaks! It's pretty useless for cooking steaks as you have found out, and that's mainly what I wanted it for. I've cooked a couple of other bits on it, but in general it sits in a drawer unused. I also feel bad for not having looked into this a bit more.
The thing I've found though is that you have to be brave and let the meat 'seal' before moving it about. I find mine's relatively easy to clean so long as I don't poke the steaks about too much when they first go on!
A Le Creuset or similar griddle pan is a very useful bit of kit, but they do need to be understood to get the best results.
Extractor fan to high / open a window. Let it heat up gently over the course of a few minutes. Doesn’t need to be on the highest heat (we use gas) - the water test is a useful guide. If the water forms balls and bounces around the pan it is good to go.
Oil the meat rather than the pan and once you lay the meat on, leave it alone for a few minutes. If you try to move it too soon it will be stuck solid. It should move easily once properly seared. Turn over and repeat. If you need to turn again, try to place it at 90 degrees or so to the first time to get the once cross hatch of sear marks. Add salt as needed but I’d avoid pepper as any that doesn’t go on the meat tends to burn and smoke.
To clean, let it cool down first or you’ll get lots of steam! It doesn’t need to be spotless, but gets the charred remains off. As others have said, salt is a good scrub. I don’t bother oiling mine every time after washing, but it does need doing every so often.
Persevere - the results are worth it!
Extractor fan to high / open a window. Let it heat up gently over the course of a few minutes. Doesn’t need to be on the highest heat (we use gas) - the water test is a useful guide. If the water forms balls and bounces around the pan it is good to go.
Oil the meat rather than the pan and once you lay the meat on, leave it alone for a few minutes. If you try to move it too soon it will be stuck solid. It should move easily once properly seared. Turn over and repeat. If you need to turn again, try to place it at 90 degrees or so to the first time to get the once cross hatch of sear marks. Add salt as needed but I’d avoid pepper as any that doesn’t go on the meat tends to burn and smoke.
To clean, let it cool down first or you’ll get lots of steam! It doesn’t need to be spotless, but gets the charred remains off. As others have said, salt is a good scrub. I don’t bother oiling mine every time after washing, but it does need doing every so often.
Persevere - the results are worth it!
A good griddle pan is like a BBQ: it should never get cleaned with washing up liquid, only water, with a high heat to burn off anything left over next time you use it.
Mine is handed down from my mum so must be 20 years old, it got too heavy for her to use.
I heat it over my wok burner until it smokes then add the oiled steak.
Once I've finished I boil the kettle and pour hot water in to soften the deposits.
Then it gets a light rub with a dish brush to loosen anything stuck before being dried and put away.
Mine is handed down from my mum so must be 20 years old, it got too heavy for her to use.
I heat it over my wok burner until it smokes then add the oiled steak.
Once I've finished I boil the kettle and pour hot water in to soften the deposits.
Then it gets a light rub with a dish brush to loosen anything stuck before being dried and put away.
Cheers for all the thoughts.
Last nights disaster, I put the pan on the largest burner (gas) but on almost it's lowest setting and let it heat up though I didn't do the water test - that's a good tip.
The chicken thighs had been marinaded in soy, ginger, tamarind and some other things that I can't rememeber but perhaps crucially, no oil. And I didn't think to oil them.
I put the chicken in the pan and left the skewers alone for about 5mins then turned them. They unstuck fairly well but did need a helping hand from a wooden spatula. There was nice sear marks on it, and then I did the other side for about 4 mins.
The chicken was lovely and (again, with help from a spatula) didn't leave too much behind in the pan. However, something obviously came out of it at quite a rate and then burned solidly to the pan! Thick carbon build up.
Not oiling the meat seems an obvious error on my part, but whether that would have solved everything I'm not sure.
Last nights disaster, I put the pan on the largest burner (gas) but on almost it's lowest setting and let it heat up though I didn't do the water test - that's a good tip.
The chicken thighs had been marinaded in soy, ginger, tamarind and some other things that I can't rememeber but perhaps crucially, no oil. And I didn't think to oil them.
I put the chicken in the pan and left the skewers alone for about 5mins then turned them. They unstuck fairly well but did need a helping hand from a wooden spatula. There was nice sear marks on it, and then I did the other side for about 4 mins.
The chicken was lovely and (again, with help from a spatula) didn't leave too much behind in the pan. However, something obviously came out of it at quite a rate and then burned solidly to the pan! Thick carbon build up.
Not oiling the meat seems an obvious error on my part, but whether that would have solved everything I'm not sure.
UTH said:
You're not alone - I asked for a Le Creuset griddle pan for my Birthday one year, my Dad was kind enough to get it (as you'll know, they aint cheap!)
It's pretty useless for cooking steaks as you have found out, and that's mainly what I wanted it for. I've cooked a couple of other bits on it, but in general it sits in a drawer unused. I also feel bad for not having looked into this a bit more.
It's pretty useless for cooking steaks as you have found out, and that's mainly what I wanted it for. I've cooked a couple of other bits on it, but in general it sits in a drawer unused. I also feel bad for not having looked into this a bit more.
I use mine all the time, for steaks, chicken, lamb kebabs, veggies.
The secret is to season it properly and get it bastid hot.
Mobile Chicane said:
UTH said:
You're not alone - I asked for a Le Creuset griddle pan for my Birthday one year, my Dad was kind enough to get it (as you'll know, they aint cheap!)
It's pretty useless for cooking steaks as you have found out, and that's mainly what I wanted it for. I've cooked a couple of other bits on it, but in general it sits in a drawer unused. I also feel bad for not having looked into this a bit more.
It's pretty useless for cooking steaks as you have found out, and that's mainly what I wanted it for. I've cooked a couple of other bits on it, but in general it sits in a drawer unused. I also feel bad for not having looked into this a bit more.
I use mine all the time, for steaks, chicken, lamb kebabs, veggies.
The secret is to season it properly and get it bastid hot.
UTH said:
Mobile Chicane said:
UTH said:
You're not alone - I asked for a Le Creuset griddle pan for my Birthday one year, my Dad was kind enough to get it (as you'll know, they aint cheap!)
It's pretty useless for cooking steaks as you have found out, and that's mainly what I wanted it for. I've cooked a couple of other bits on it, but in general it sits in a drawer unused. I also feel bad for not having looked into this a bit more.
It's pretty useless for cooking steaks as you have found out, and that's mainly what I wanted it for. I've cooked a couple of other bits on it, but in general it sits in a drawer unused. I also feel bad for not having looked into this a bit more.
I use mine all the time, for steaks, chicken, lamb kebabs, veggies.
The secret is to season it properly and get it bastid hot.
I leave the griddle to get hot on setting 6 or 7 for a good 10 minutes.
It is a fairly basic one with distinct cooking zones (as opposed to multi-zone) so might be less 'sensitive'.
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