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Destanee Fournier Grill Pan May 07th, 2017 - 09:27:21
When it is time to replace a piece of cookware, cooks should think of how they usually use the piece and what they do with it. Some ovenware accessories have only one use, while others are more versatile. If a cook prefers fewer pieces that do a variety of chores, then they should consider versatile pieces. An example is a grill pan with a reversible wire rack that can be used in both the oven and on the stove top. This type of pan may have features like a detachable Bakelite handle, so it can be removed when the grill is in the oven and left on for the stove.
If you`re getting too much smoke, don`t fuss, simply lower the heat. A cast iron pan will retain the heat longer which will continue to cook the fish while gradually slowing down heat and smoke. Don`t turn the fish over at this point, you will see that you have to lug the fish which means it`s not ready to be turned. You`ll know when it is time because the fish will release effortlessly the moment you turn it. Allow your fish to settle down and the grill pan`s raised ridges will give your steaks its tempting grill marks.
You do not have to be a professional chef to make this happen you simply need the right tools to be able to cook the steak the right way. Most people get very discouraged when they see that the meat is sticking too much to the grill and they simply give up and try to make some hot dogs. It is time for you to stop being a quitter and make sure that the summer day goes smoothly using a nice reliable grill pan.
While the pan is getting hot, prepare your fish steaks. Brush olive oil very lightly all over the fish. Dash salt and pepper then put fish into the pan. Cook for 2-3 minutes per side for a thin cut steak, and 3-6 minutes for thicker cut steaks. This is enough to get a crisp fish on each grilled surface. Your pan-grilled fish is done once it flakes with a fork. Take note that brushing oil on the fish is preferable as the raised portions on the bottom of the grill pan will collect the grease, compared to adding the oil directly onto the pan which only accumulates the grease.