While nonstick pans are easier to clean, they won’t cook your food the same way. [2] X Research source Avoid using a cast iron grill pan if you have a ceramic stovetop.
Thin hamburgers, slices of chicken, or steak. Bacon and eggs. Vegetable slices like zucchini, potatoes, carrots, peppers, or onions.
Use an oil with a high smoking point, like peanut oil, canola oil, avocado oil, or soybean oil. Avoid using olive oil, which has a low smoking point. Avoid brushing oil on the entire pan, as it may burn.
Keep in mind that rotating the food will cause the grill marks to be diamond-shaped instead of straight lines.
If you’re cooking steak that is about 1 inch (2. 5 cm) thick, allow it to sit for 3-5 minutes on one side before moving or flipping it. If you’re cooking chicken that is about 1 inch (2. 5 cm) thick, allow it to cook for 5-10 minutes on each side. Let pork cook for 6-7 minutes on one side before flipping it. Flip burgers after 3 minutes. Cook bratwurst for 5 minutes before flipping. Allow shrimp to cook for 2-3 minutes before flipping. Let vegetables cook for 3-4 minutes on one side before flipping them over. If you notice your food charring or burning too much, flip it more. If it continues to burn, turn your heat down. [11] X Research source
Shellfish should be cooked to 145 degrees Fahrenheit (63 degrees Celsius). Poultry should be cooked to 165 degrees Fahrenheit (74 degrees Celsius). Beef, pork, veal, and lamb should be cooked to 145 degrees Fahrenheit (63 degrees Celsius). Ground meat should be cooked to 160 degrees Fahrenheit (71 degrees Celsius). [12] X Research source
After cleaning the grill pan, dry it thoroughly with a towel. Allowing it to air dry will invite rust. [13] X Research source
Seasoning your pan after each use may increase the effectiveness of your cooking and prolong the life of your pan. [14] X Research source
