Le Cruset Griddle Pan - What to cook?

[Million]

Hi all,
My brother very generously gave me a new Le Cruset cast iron griddle pan for Christmas, and having not owned a griddle pan before I wondered if anyone had any recipes they recommend that involve griddling stuff? I'm cooking steak tonigh - standard, but further than that I'm slightly at a loss...
Cheers and merry Christmas to you,
Max

[GoNz0]

griddle pan waffles (google jamies xmas)

[format]

Make sure to season it properly. Read up on how to clean them too.


Make sure to read this article - http://sherylcanter.com/wordpress/20...ing-cast-iron/

[scaryjim]

WHat format said about seasoning it is very important, it'll be nothing but hassle otherwise.

You can cook pretty much anything on them though: I nearly always do sausages, bacon, any meat, and most veggies on the griddle now. Aubergine and asparagus are particularly good. Bottom line is they're best for big slabs of meat though

[Phage]

Steak !

[jim]

I once put my foot through a cattle grid.

I know it's got sod all to do with cooking, but it does sound a bit like griddle.

[Zak33]

Steak !

this

but can be beef OR pork or Lamb

A griddle pan is genius because the ridges cook the meat, while the grooves let the fat drip free.
and you get fantastic black charred lines on the meat
But the downside is that it smokes/spits a lot. So the grill/oven might get a tad smooky.

Secrets to griggled meat:

Allow meat to come to room temperature from the fridge BEFORE cooking. I'm not talking two days.. we don't want to kill you.. I mean an hour, two max.

Always oil the meat.. use a brush and some vegetable or olive oil

then... SEASON. Salt and pepper.

Don't keep turning it..... just cook it on each side once..... if its not half cooked when you turn it, cook it on side two for longer.

and once cooked, take it out from the heat but leave on the griddle pan for an extra minute while you sort the plates and sever other stuff. The griddle pan is hot

Last note

DONT DISH WASH IT.

just hot water and a little washing up liquid.. leave to soak, mild brush, rince and then dab with kitchen paper.

Dish washers kill the non stick nature that yuo create when using a griddle pan

[Zak33]

once you get good with it.... you'll do this on Saturday/Sunday morning:

Oven on HOT (220C)... griddle pan in to heat

10 minutes pass, while you make everyone tea with two sugars or honey

Griddle pan gets bacon on it. Back in oven.... 5 minutes

Bacon has shrunk and gets moved to one end, piled up if needed.... mushrooms go onto griddle pan, and back in oven..... 5 minutes

Mushrooms get a sweat-on and get moved up the griddle pan, to bacon end... tomatoes get put on griddle pan... sliced if large, whole if little. Back in oven for 5 minutes.....

tomatoes get slid up to the bacon and mushrooms... just enough room for 2 thick bits of bread... to soak up the juice... back in oven for 2 minutes.

Removes all and serve in messy pile of lovelyness.

Get better from beer/wine/vodka hangover.

[GoNz0]

once you get good with it.... you'll do this on Saturday/Sunday morning:

Oven on HOT (220C)... griddle pan in to heat

10 minutes pass, while you make everyone tea with two sugars or honey

Griddle pan gets bacon on it. Back in oven.... 5 minutes

Bacon has shrunk and gets moved to one end, piled up if needed.... mushrooms go onto griddle pan, and back in oven..... 5 minutes

Mushrooms get a sweat-on and get moved up the griddle pan, to bacon end... tomatoes get put on griddle pan... sliced if large, whole if little. Back in oven for 5 minutes.....

tomatoes get slid up to the bacon and mushrooms... just enough room for 2 thick bits of bread... to soak up the juice... back in oven for 2 minutes.

Removes all and serve in messy pile of lovelyness.

Get better from beer/wine/vodka hangover.

now starving....

[CAT-THE-FIFTH]

Food.

[GeddyBaby]

With mine, a stock, quick chicken dish which is delicious.
Get a skinless breast per person and make a few cuts on the side that did not have the skin on it to try and get it roughly the same thickness throughout.
Lay down clingfilm with some chopped garlic/ parsley and some olive oil on it, put the breasts on top of the herbs, put more garlic/parsley/olive oil on top, plus more cling film.
Hit the breasts with a rolling pin until they are about 1cm thick all around.
Put on to super hot griddle pan (the side which originally had skin on first as this will stop it curling).
Cook it on that side until the top of the chicken is almost white, turn of the heat and turn the chicken over to let the residual heat cook the other side.
Finish with a bit extra virgin and a squeeze of lemons and serve with whatever you like your chicken with, a rocket salad is good.

Makes a chicken breast as good as a steak at a quarter the cost.

[Million]

Thanks for your ideas guys, waffles is a great shout.

Make sure to season it properly. Read up on how to clean them too.

Make sure to read this article - http://sherylcanter.com/wordpress/20...ing-cast-iron/

Thanks for the link Format, but the specific instructions on the box say NOT to season the pan, as it already has an enamel coating on the outside, and a non-stick coating on the inside of the pan - would you disagree with these instructions?

[Zak33]

Thanks for your ideas guys, waffles is a great shout.



Thanks for the link Format, but the specific instructions on the box say NOT to season the pan, as it already has an enamel coating on the outside, and a non-stick coating on the inside of the pan - would you disagree with these instructions?

FOLLOW THE LE CRUSET instructions.

yours is NOT the same as one that needs seasoning. Different thing.

And dunno what Le Crusset say, but frankly I'd never ever dishwash it.

[format]

Thanks for your ideas guys, waffles is a great shout.



Thanks for the link Format, but the specific instructions on the box say NOT to season the pan, as it already has an enamel coating on the outside, and a non-stick coating on the inside of the pan - would you disagree with these instructions?

If it's got an enamel job then it should be alright.

As for eatins, a nice ribeye steak will do it. For a bit of extra flavour, try deglazing the pan with a splash of balsamic vinegar while the steak is resting. Delicious.

[Butcher]

Hit the breasts with a rolling pin until they are about 1cm thick all around.

A rolling pin? I just use the pan - it's heavy and has a nice flat base. You can flatten chicken breasts with a couple of whacks.

[Zak33]

A rolling pin? I just use the pan - it's heavy and has a nice flat base. You can flatten chicken breasts with a couple of whacks.

and I'm weirder... I use an upturned coffee mug. Also use it on beef steak and pork and lamb steaks.

it's NOT flat, it's round, and hollow (obviously.. it's a mug) and it is a superb tenderiser and then it gets used as a rolling pin, and then into the dish washer