Le Creuset Signature Sq. Skillet Grill Pan Evaluation

We take a look at a number of cookware, and Le Creuset locations at or close to the highest of a lot of our lists, be it an enameled forged iron skillet, Dutch oven, stovetop kettle, or grill pan. Le Creuset cookware seems nice and performs nicely, with a collection of colours to make them as a lot a bit of decor as cookware. I’m not a cookware snob, however I do hunt down high quality after I purchase new items. My assortment ranges from worth to high-end manufacturers, and I’ve just a few Le Creuset items.

I’ve used the Le Creuset Signature Sq. Skillet Grill Pan for greater than 10 years — perhaps 15 years. For context, I’m an avid out of doors cooker and have used some nice grills, however as a result of climate, time of day, or normal lackadaisicalness, I prepare dinner indoors more often than not. Whereas a grill pan doesn’t add a “grilled taste” to meals, it does create grill marks and provides a contrasting texture to many meals. I’ve additionally used it for the standard suspects: grilled cheese, meat, veggies, poultry, fish, and the occasional burger (it makes an excellent patty soften). There are causes I maintain reaching for it.

Materials: Enameled forged iron | Cook dinner high: Fuel, electrical, induction | Oven secure: to 500°F | Dishwasher secure: Sure

How I Use the Le Creuset Signature Sq. Skillet Grill Pan

After I labored late nights in eating places, this Le Creuset grill pan was at all times there to make a grilled cheese sandwich or a fast steak for dinner after I acquired house. Whereas I’ve nothing in opposition to well-buttered shelf-stable bread sandwiching American cheese toasted in a skillet, making a grilled cheese in a grill pan is a slower course of, giving a deeper toast because of extra Maillard browning.

Immediately, I have a tendency to make use of the pan after I need the feel of grilled meals with out the flowery ritual of taking the quilt off the grill, letting it warmth for 20 minutes for fuel or longer for charcoal, and passing indoors and out whereas meals cooks. Do not forget that the pan doesn’t replicate grilling with regards to taste, but it surely provides charred grill marks that emulate grilled texture. I’ve cooked firm-flesh fish and loads of greens on it, too.

Lining the pan are 13 ribs, or raised steel ridges, measuring about ⅛-inch huge and ⅛-inch tall, spaced about ¾ of an inch aside. The ribs serve two functions. The primary is to lift the meals from the pan’s backside and conduct warmth to the meals. In that manner, the meals isn’t searing or sauteeing; it’s getting charred from these skinny ribs. The second function is to empty fats and liquid from the meals because it cooks, stopping it from effervescent in rendered fats or boiling in juices. This elevated warmth is dry, creating good, particular person sear marks as one would discover from grilling.

My newest venture was looking for a way so as to add texture to sous vide-cooked pork chops. I’m not the largest fan of sous vide — until one can create a textural distinction to the inherent tenderness of cooking meat that manner. Searing left them a bit dry and chewy, so I assumed making use of a grill pan’s direct warmth may give the Maillard browning in managed areas, versus the whole floor of the meat, for some texture with much less drying. The outcome: I used to be pleased with the char that developed, and the meat warmed by and was neither dried out nor chewy. I believe that’s a win. 

To try this, I heated the pan on my electrical vary for about 5 minutes over medium warmth. You don’t wish to get too loopy with the warmth with this pan, because it’s forged iron and can maintain onto that warmth very nicely, which makes adjusting the burner temperature downward an train in futility. I took some fast measurements with an infrared thermometer and located that the middle was hovering round 400°F, with the outer edges various by 15 to twenty°F. I frivolously oiled the pan’s ribs and added the chilly, pre-cooked pork chops. I gave three minutes per aspect to develop a char and conduct warmth to the meat’s inside. Right here’s another excuse for utilizing medium warmth: I might gently heat the chop’s inside with out concern of scorching the outside or overcooking the chop generally. 

What I Love In regards to the Le Creuset Signature Sq. Skillet Grill Pan

I have a look at two fundamental components in forged iron cookware: warmth distribution and retention. The middle of a pan straight over the burner will at all times be the most well liked a part of the pan, however what good does a pan with a highly regarded middle and funky edges do in addition to restrict your cooking space and probably scorch your meals? A great forged iron pan will radiate that warmth all through the pan, making the floor temperature evener.

What’s warmth retention? While you alter the burner below a pan whereas meals is cooking, you’re not rising the warmth to the meals; you’re rising the warmth to the pan, which then distributes the warmth to the meals. I liken warmth retention to making a nicely of warmth to attract from. The pan is scorching. You place cooler-temperature meals within the pan — the pan’s saved warmth transfers to the meals. Ideally, the pan shall be refilling the nicely of warmth from the underside at or close to the identical charge that it’s dissipating warmth from the highest, which limits temperature fluctuation and uneven cooking. Le Creuset has these options on lock. Each pan I’ve examined from Le Creuset has had exemplary distribution and retention; the Sq. Skillet Grill Pan isn’t any exception.

The enameled forged iron deal with will get scorching, so you’ll want to use a kitchen towel or pot holder when greedy it. I additionally just like the pour spouts on the pan’s left and proper sides. I discussed that the ribs elevate your meals above any rendered fats or juices. These spouts make pouring off the collected liquid comparatively simple, because the pan weighs about 7 kilos and may very well be unwieldy when pouring in the event that they weren’t included. Lastly, the 2-inch raised sides reduce splatter, which makes a multitude, for certain, however may also current questions of safety when cooking on fuel burners.

The Caveats

Le Creuset’s merchandise are by no means cheap. However you may be pretty sure that, when handled with care, the Le Creuset Signature Sq. Skillet Grill Pan is a generational heirloom buy, because of its high quality development and hard enamel end. The pan weighs about 7 kilos, which might current challenges for these with lifting or energy points. Additionally, there are these ribs once more. Whereas ⅛ inch might not seem to be a lot, the ribs make cleansing the pan’s flat areas a bit tougher and require additional scrubbing.

Suggestions and Tips for the Le Creuset Signature Sq. Skillet Grill Pan

• You should definitely regulate your burner temperature. It’s simpler to warmth this pan than cool it down.
• Soaking for an hour or so makes cleansing between the ribs simpler.
• The enamel will develop a patina. I simply think about that added character.
• The pan is heavy. I maintain mine on a dangling pot rack and typically cringe when it sways, envisioning the grill pan taking out my window pane.

How It Compares

Once we examined grill pans, the Le Creuset got here out forward as our Greatest Total for its superior warmth retention and distribution. Le Creuset’s closest competitor is Staub, and the 2 checklist their grill pans at comparable costs, however we discovered the Le Creuset to be simpler to scrub and maneuver. We most popular its longer deal with, pour spouts for draining, and wider shade choice.

The Verdict

Whereas a grill pan isn’t a alternative for a grill, I just like the textural outcomes I get from the Le Creuset Signature Sq. Skillet Grill Pan, be {that a} panino, greens, or meat. The standard of its supplies and end lead me to consider I’ll cross this all the way down to youthful relations after I can not use it.

Guarantee Data

Le Creuset provides a restricted lifetime guarantee on its enameled forged iron cookware.

Our Experience

Greg Baker is an award-winning former chef, restaurateur, and meals author with 4 many years of expertise within the meals business. His written work seems in Meals & Wine, Severe Eats and different publications.