Cooking Method on Grill - preheated steel on gas grill (around 425) The crust was brunt black. is there a better way? It was still good but charred?
1853779
I don't have a gas grill, but I don't think this is intended to be use on a grill. I have only used it in my electric oven and my pizzas and pita bread have came out perfect.
1853780
Try taking half as long to preheat as you did before... so if you preheated for 30 minutes then try 10-15. You can always climb up to temp but if its too hot at the start then your food will burn too fast. Also, try placing on indirect heat (the cooler side of your grill). Steel will still soak up and retain the heat but at a slower rate for more control. Good luck! Enjoy!
1853781
I believe this steel is designed for indoor home oven use, not the grill. I've used in the oven on several occasions and it came out excellent.
1853782
Better to preheat steel for 45 minutes in oven at 450. Then bake pizza for 12-17 minutes
1892473
Can't answer that. I was very disappointed in the grill. Everything turned out tough as leather (beef and pork) because all the juice and fat drains off. I packed it away.
1000086
Sorry Marcy, I don't own a glass-top. Searing while maintaining the "grill lines" is adequate if you rub the surface of the food with a cooking oil first, then place it on the already heated Pan... --GBJ
2079892
If using a premade pizza, like from Sam's club, sprinkle the stone evenly with corn meal, then preheat the stone when preheating oven or grill. When temp is reach, put pizza on stone and bake or grill. If making pizza with fresh dough, use a pizza pan, spray with nonstick, bake dough for about 8 minutes. Let dough cool, then put on preheated stone, add toppings and bake or grill.
1530371
The Char Broil infared does not get hot enough (really disappointed) to harm anything underneath. The same goes for my Char Broil gas fired 2 burned grill-----NOT TRUE INFARED !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
888918
I used at 450 - no issue. I am sure it goes to 500+ - they probably don't want to state for legal reasons. Its cast iron - probably would take crematorium type heat to melt. I used over BBQ grill for pizza - no problem - just don't touch without gloves!
217509
Dan,can't say I ever did a grilled cheese.I have ;however did a pizza and that turned out fine. Steaming vegetables never attempted. The oven is a nice touch to have in the kitchen.
1057772
You get the grill marks like you do on most grills. I have not noticed the top or bottom being hotter then the other so I would say it cooks well on both sides. Now when you use the word "crust" you must be asking about its ability to sear... that I have not seen this grill do. The only one that I know that does a great job at this is the Breville http://www.amazon.com/Breville-BGR820XL-Smart-Grill/dp/B003SIN0BC/ref=sr_1_10?ie=UTF8&qid=1401304965&sr=8-10&keywords=breville
54340
I use the same amount of 00 flour as a regular recipe calls for. I use Martha Stewart's recipe and add 1-2 Tblsp olive oil. I use a pizza stone from Sur La Table that can be used on the grill also. Preheat the stone to 450-500 and the crust turns out perfect after 10-12 min
636801
Yes - I just overheated my grill to 700f with the stone and aside from the oils turning the stone dark, dark brown the stone came out AoK. Be sure that the stone is dry or it will crack for sure.
1774327
I have used same grills for years. Spray with Non-Stick oil, prior to use. Clean with ammonia and water.Never use abrasive sponge/pad.
888916
I've used it over my BBQ and measured the temp with my infrared thermometer at 900 degrees. The pan suffered no damage whatsoever, but the pizza was toast :-D. I've also preheated it in a 550 degree oven and got the pan to reach over 600 degrees dozens of times. No issues of any kind. I've since moved on to 1/2" thick A36 steel for baking pizzas just to get more thermal mass and heat transfer, but cast iron does fine if you know how to work with it.
162849
the cast iron grill was a Christmas gift to our daughter---. so i have not used it myself but i bought this one precisely because it is a real cast iron plate not just a metal with a coating...they have those too as well as the granite stone. Personally i bought the granite stone for ourselves as it is the traditional style in my European side of the family, but i thought that she and her husband would appreciate the cast iron one more... all you should need to do to season it properly is heating it up in the oven (id say around 375 F and when it is fully heated take it out, rub it carefully with thin coating of a good vegetable oil with a small rag and let it soak in for an hour or so (back in the own) , then let it cool down and rub off the excess...). that should prep it. the first time you use it, i would again rub on a thin coating of a good oil before grilling mets etc... hope this helps.
258243
Interesting question-------one I would have never thought of. It has a shiny finish that with time and use has become not so shiny anymore. It is a black porcelain look. True, when cleaned, it doesn't come completely clean, but, most of the stuck on food comes off. I do wish I had started spaying the grate--from the very first--with a non stick spray. The grate size is good for soaking in the sink before cleaning. Oh! I absolutely love this grill! It gets much hotter than any I have ever had and cooks quickly and more evenly than any I have had before. It is ideal for searing a steak and leaving the center rare--very rare, the way I like it.
1027358
I haven't had a grill with stainless grates. I can tell you that if you let the grill burn on high for 5 minutes after you finish cooking, and then wait untill it heats up for the session, brush and your ready to go!
2159121
I have used a Scotch-Brite pads (with hot water and dish detergent) to clean the grate and more recently the Scotch-Brite brush (which is essentially a pointy-shaped Scotch Brite pad with a plastic handle). The cleaning process takes about 10 minutes, including the handy grease catcher thing. I have had this electric grill for well over a year now, and I'm surprised to say I haven't used my Weber charcoal grill at all in the past year. I use this thing at least once a week. It is much more convenient than charcoal, and it just seems that I'm always rushed to cook (hungry people do not want to wait) and it heats up in just 5 minutes or so. The grate is not made completely of porcelain, but is composed of a hefty metal, perhaps steel, coated in an exceptionally hard glass-like glaze, that I suspect is baked on at a very high temperature during the manufacturing process. The grate itself is easily removed, and I have washed it in the dishwasher multiple times. The grate appears no worse for the wear; specifically no rust at all to be seen. It has retained its shiny, glassy appearance after perhaps 75 vigorous cleanings. I have started using steel wool on the grate, which is something I thought would scratch it, but it does not seem to. I broke down and used steel wool (Brillo pad) after some of the baked in gunk would not come completely off with the Scotch-Brite (leaving a dull-appearing spot on surface of the grate). When you flip the grate over to clean the bottom of it, you will see it is glazed as well, and cleaning procedure is the same. I have kept the grate very clean, using the above methods, and it looks about as good as it did out of the box.
918628
The pan comes pre-seasoned, and the seasoning is pretty effective. To supplement the original job, use flax seed oil. It's available in most health food stores or a hardware store as linseed oil. Just make sure you get the RAW linseed oil. Before using any oil, give it the sniff test to make sure it is not rancid. Something like eight ounces will last you for years - just store it in the fridge. To use, pour a small puddle of the oil in the pan about the size of a quarter. Then take a paper towel, fold it up several times, and wipe the oil around the inside of the pan. Make sure you don't miss any spots. Your objective is a smooth, thin, shiny coating over the complete pan. Then take the same piece of paper towel and wipe down the outside. Of course, the outside is less critical. Now to cure the oil. You have several choices. Place the pan in the oven upside down, turn the heat up to about 400 or so, and bake the pan for an hour. Turn off the oven, and let it cool slowly in the oven. Sometimes this procedure will stink up your kitchen, so another option is outside on the grill. The procedure is the same, but this time heat up the grill to 500-550 F. Actually this is the preferred approach, but not everyone has an outside grill. After repeated uses, the pan will get 'sticky' for things like eggs, so I do a quicky when that happens. Again, apply a coating of flax seed oil as above. Assuming you have a gas stove, turn on a small burner about half way and place the pan over the burner upside down. Let it there for 15-30 minutes. Again, afterwards let it cool slowly. Don't touch it until you're sure it's cool, or you'll regret it. These pans do require oil when cooking. Myself, I use either olive oil or canola oil. Use whatever you think is the healthiest for your family. All this sounds very complicated, but it really isn't - just a few basic steps. Apply some oil, wipe, heat. That's all there is to it. Personally, I like iron and steel pans, and I think this one works like a charm. Bon appetit!