All-in-One Cast Iron Grill (2024)

FAQs

How do you use a cast iron indoor grill? ›

How to use a raw cast iron grill pan. Gradually bring to a medium to high heat for at least 5 minutes, rotating it every once in a while. This substantially prevents hot spots which can overcook or burn some parts of the meat without affecting other areas of the food.

This is especially important if you're looking for those professional grade sear marks, the true sign of any seasoned griller! Since these grates have a porcelain enamel coating on them they will never need to be seasoned.

Anything an old-school cast-iron skillet can do on the stovetop or in the oven is fair game on the grill. After all, this tough-as-nails pan was invented back when cooking over a fire was the only option—so the fact it performs well over the comparatively tame flames of a gas or charcoal grill shouldn't be a surprise.

While many grills, particularly of the gas variety, can struggle with even cooking temperatures, cast iron's ability to absorb and distribute heat makes it the perfect solution. Place a heavy cast-iron skillet or griddle directly over the flame and let it heat up for ten minutes.

Now that you have applied oil to your new cast iron grids, light the grill and operate on Med/Low (400F or 200C) for 30 minutes. The oil bakes on and creates a non-stick protective layer. Turn the control knobs OFF. After the grids have cooled, they are seasoned and ready to use.

When cooking in cast iron, you should add a little oil to the pan before adding your food. This helps ensure the food doesn't stick, and it helps build layers of seasoning. You can generally use whatever oil you prefer, as long as the cooking temperature is below the smoke point of the oil.

We recommend vegetable oil, grapeseed oil, or bacon fat. After the grates are coated, you can place them in a 400-degree oven for an hour or on a 400-degree grill for 40 minutes. After time is up, let the grates cool down naturally.

If you tend to cook on low heat – as you would with sensitive foods like fish and vegetables – then porcelain grill grates may be best for you. If, however, you like things hot, you'll need grates with high heat retention (cast iron).

For high-heat grilling, we recommend using oils with the highest smoke points, ranging from 400°F to 450°F. Vegetable and canola oil perform really well at high temperatures and are probably the most commonly used oils in grilling.

clean -- food sticks to a dirty grill, so the grates should be cleaned before each use. lubricated -- a quick coat of cooking oil on a hot grill grate will season it and help food release easily. hot -- the grill needs to be hot before you add food to it; the hot grates sear the food and help it release better.

What is the best use of cast iron grill? ›

The depth of the All-in-One Cast Iron Grill base is perfect for melting together some of your favorite cheeses with a little bit of white wine or beer. Bring along your favorite veggies to dip, as well as some slices of meat and some fresh sourdough bread to dip into the warm, gooey fondue.

Ideally, a cast iron grill should be cleaned after every use. Leaving grease and stuck-on food on the surface will make the surface more difficult to clean and can contribute to bacterial growth and food poisoning.

Heat your grill up to 400-450° and allow it to burn for 40 minutes to an hour with all dampers open to ensure the oil penetrates the grates. Alternatively, you can place the grates in your oven at the same temperature. We recommend repeating this seasoning process 2-3 times prior to your first cook.

Cast iron grill pans are perfect for anything you wish to cook at a very high heat, with little to no added fat. I also love how these pans add those restaurant-like grill marks.

Preheat your grill

Whether you're using an electric grill or cast-iron pan, ensure that it's preheated before cooking your meat on it. This will ensure that your food cooks faster and retains its moisture levels. A pan or grill that is improperly heated can also cause meat to cook unevenly, which no one wants.

An indoor grill is exactly what it sounds like: A grill that is designed for use indoors. Most models are electric-powered griddles that feature raised ridges on the griddle plate, leaving “grill marks” on the food as it cooks.

Most cast iron skillets these days come pre-seasoned, meaning they're ready for cooking on as soon as you take them out of the box. However, over time, the seasoning erodes, and you'll need to re-apply it by brushing the skillet with a thin layer of neutral oil and heating it until the oil bonds to the metal.