Customer Reviews

Le Creuset Enameled Cast-Iron 10-1/4-Inch Square Skillet Grill, Red

5 star:		(22)
4 star:		(5)
3 star:		(6)
2 star:		(0)
1 star:		(4)

 

 

The only reason why this doesn't get the last star, in my book, is because of its somewhat limited usefulness. However, if you live in an apartment or otherwise anywhere where grilling is impossible, this is the next best thing....like all other Le Creuset products this heats evenly and wonderfully and takes abuse. I got mine as part of a 6-piece set (along with a Dutch Oven, Baking Pan, and Casserole) and sorta at first saw this as a "filler" piece. However, to it's credit, this pan can do even easilly-burned items like tofu dogs and fake bacon WONDERFULLY, which shocked me--I was convinced that nothing could give a "grilled" effect to those items. I even got adventerous the first time I used it and grilled some apple rings. I panicked when some sugar seemed to be burnt on for good despite a good soaking, but after the pot had been dried and put away for 48 hours it flaked right off. Forget what you know about nonstick surfaces, btw, and banish those bad memories of cruddy, flaking Teflon from the 70's. Just treat this well (I only use wooden utensils on it) and it will treat you well. Follow the instructions and enjoy! Just be sure to use a potholder and realize that once this thing gets hot it STAYS hot for a LONG time.

Wow, I love this pan! I also live in an apartment, so this is a great substitute for outdoor grilling when you want a quick dinner. It's not as good as the outdoor charcoal grill, but this has some advantages. It's super easy. I use this pan several times a week. I pre-heat the pan, brush a little canola oil to the ribs, and while it warms up to the right temperature, I prepare the food. I cut some veggies (can use zucchini, squash, small eggplant, onions, bell pepper, etc), on the bias, so there's more surface area, toss with olive oil, salt & pepper, and grill. You may have to do several rounds of it if you have lots of veggies. After cooking until just tender, toss with a little balsamic vinegar and olive oil. DELICIOUS!! Also, we've been grilling some great local wild salmon on this pan. It is unbelievable. It is very quick, so don't overcook. Season with salt and pepper, and anything you like. Just practice a couple times, experiment with the temperature and your technique, and you'll see how easy and tasty it is. If you can get some homegrown or organic produce, it's so much more tasty. Simple grilling complements good ingredients.

(1) Where is it written, who decreed that skillets should be round? (2) Why has it taken me so long to discover the advantages of a square fry pan?

The answers are: nowhere that I know of, and because my mother always used a round skillet. She would have loved this enameled cast iron beauty that leaves appetizing sear marks on meat - a char effect without the mess. The ribbed base captures grease allowing for healthier low fat cooking, and the surface is a satiny black enamel that cleans in a breeze.

It's compatible with all heating surfaces, and has an easy hold comfortable handle. We lightly applied vegetable oil to the ribs before our first use, and for several times thereafter. Since then there has been no need for the addition of oils. By heating the grill for a few minutes on medium heat (test with a drop of water and heat until water droplets sizzle) we've found the cooking surface primed for superior cooking.

This nifty item has such a plethora of uses - it can be used in the oven (keep your oven glove at the ready) or even on a backyard barbecue.

- Gail Cooke

Don't let the high price tag and the cast iron thing scare you away from this great product. It's not your mother's cast iron of stuck-on messes and rust in your food. It's very easy to season, and from there it works great. We've been able to cook everything from salmon, to buffalo, to pineapples with no sticking.
Unlike it's predecessor, the George Foreman grill, it cooks many kind of foods beautifully without drying it out or sticking. The key...temperature control. Since it works with your stove, you can control the amout of heat you need.
Also, having a wee kitchen, it's nice not to have another appliance taking up valuable counter space.
One of the best features is the lifetime warranty. And they mean it too. My friend had a Le Creuset teapot that rusted out and they sent her a replacement for free.
Sure it's pricey, but you get what you pay for with this pan.

I live in the city, and don't have access to a grill. This pan makes perfect steakhouse grill lines on your pan. Just heat it really, really hot -- to the point of smoking -- on your stove first. Then turn on your broiler to High. Throw on a steak and shove it under the broiler. Two minutes later, rotate the steak 45 degrees. Flip steak and repeat. Professional gourmet steakhouse steak- I swear.

But this pan will get oil splatters on it that will turn black under high heat circumstances. Are you going to spend 3 hours scrubbing every nook and cranny with baking soda and a scotch brite? No! I won't either. So I live with the black oil stains, and take them as badges of honor for all of the previous delicious meals past.

However, I'm slightly OCD - and the black spots do bug me. I recommend this pan highly, just get the black color. You won't see any stains, and you'll just love this thing.

For panini fans: Get the panini press which fits with this perfectly.

The perfect San Francisco panini: Get a French roll, slice down the middle and slather the insides with olive oil. Lay on a few slices of prosciutto, a few roasted red peppers packed in water or oil (from your deli or condiments section of the grocery store), and a few generous slices of mozzarella. Sprinkle sandwich with a little salt. Grill in pan on medium heat until the first side is golden. Flip sandwich. Adjust heat so that when the second side turns golden, the mozzarella is just starting to melt. Bite into heaven.

I ordered one of these, after seeing someone use a similar grill pan on a cooking show. When I received the product, it was superior in quality. Very heavy and extremely attractive. I couldn't wait to use it. I just wanted to get those little grill marks on my food, because I don't own an outdoor grill and I don't like the idea of dealing with mosquitos while grilling outside. Not only did I get the marks, but I got the burnt grill flavor on my chicken breast, too. The first night that I used it, I was having a dinner party while cooking. It performed stellar on the first use. I used chicken breast strips and noticed that though they seared with that great sound, they were cooking evenly and slowly. The food didn't burn, but I had to cook it a long time to get the chicken thoroughly done. The taste was perfect and not burnt or dry at all. I was so excited that I cooked whole bonely breast two days later and can't wait to grill the shrimp and vegetables this weekend. Beware though, the thickness of the meat will cause a lengthy grilling time. So, the house will be full of smoke (for the inexperienced cook like me), but the meat will not burn or dry out. I also purchased the heart shape pot which was great for display of the casserole but the grill pan has me walking on cloud nine. Matter of fact, I'm eating grilled chicken for lunch right now and it taste great!!

Does an excellent job of cooking whatever you put in it without drying the food out. Chicken, steaks, fish, shellfish, everything, comes out moist and flavorful. Gives the appealing appearance of grill lines without the drying effect of the outdoor grille. I really enjoy cooking with this grill, and often choose recipes based upon being able to use the grill.

First off, I disagree with everyone here who says this pan is difficult to clean. Every time Ive grilled whole fish in it, theyve stuck so Ive had to soak and scrape. Not hard.

But for the same reason that its easy to clean, its screwing up the fish in the first place. Its the enamel. When youre grilling a fish, or most other meats, you want to have them make contact with the grill when its very hot, so that the meat contracts enough to not bind to the surface. Ive found that no matter how hot I get the grill, and Ive had it over a high flame for 45 minutes before putting a fish on it, its just not hot enough.

But I keep it around because its great with anything thats not as delicate as a whole fish. Burgers, veggies, paninis, chops, love it.

I love this little indoor grill! It creates beautiful grill lines on anything from fish to veggies. We often cook sausages, hot dogs and hamburgers in it as well. The only issue we ever have is if we need to cook for more than 4 people.

Anyone familiar with cast iron woks or who might be an avid outdoor griller will tell you that you shouldn't clean your cast iron or grill with soap. In fact, don't sweat it if you can't remove all the little black bits that get seared on to this pan as those are the particles that actually "season" your cookware and will provide a more complex flavor to your food after continued use.

This pan is fabulous for steaks! For a perfect fillet, sear both sides of your steak on this grill then slip the whole thing into a 350 degree oven to finish to your preferences. Immediately after removing them from the oven, transfer the steaks to a covered dish for 5 minutes while you sautee mushrooms in the steak juices that have collected in the grooves. Yum!

I bought this grill pan for those times when one cannot grill on the barbecue outside due to adverse weather. We actually have a George Foreman grill which works really well but is larger than this pan and requires an electrical connection. This Le Creuset grill pan is quicker and easier to use with results that are at least as good. It is beautifully finished and, with nicely formed ridges on the bottom of the pan, distributes heat evenly. I'm very satisfied.