Specification
Product Details
- Amazon Sales Rank: #79937 in Kitchen & Housewares
- Size: 14 x 10-in.
- Brand: Emeril
- Model: E9649664
- Released on: 2007-05-20
- Number of items: 1
- Dimensions: 1.00" h x
14.00" w x
10.00" l,
Features
- Enameled cast iron construction for superior heat retention and distribution
- Unique grease draining channels incorporate pouring spouts for easy cleanup
- Tough enamel surface reduces odor absorption
- Suitable for all stovetops, excluding glass and ceramic cooktops
- Manufacturer's Comes with a lifetime warranty
Product Description
Perfect for smaller households, camping, and everyday cooking needs, the matte enamel single burner reversible grill/griddle is as versatile as it is manageable. High raised ridges with a rounded surface will give you terrific restaurant style seared markings while allowing run off fats to drain properly. The recessed well/channel designed around the perimeter, allows fats and oils to drain and be easily poured off using the incorporated pour spout corner.
Customer Reviews
Most helpful customer reviews
17 of 17 people found the following review helpful.
The second-most used pan in my kitchen
By John Brook Monroe
This grill/griddle is perfect for the French technique involving searing steaks and finishing in the oven. We grill a lot of meat (chicken, beef, pork) for meals (as opposed to frying, braising, etc.) and the grill excels at this. Because it's enameled cast iron instead of non-stick, you can generate real searing temperatures that really build up a nice crust on the meat. The flat side does fish as well as the ridged side does everything else.It's as easy or easier to clean as any other grill pan that I have. The single-burner size can easily accommodate two Kansas-City strips or a good-sized ribeye.We also use it to grill naan on nights when we're having Indian cuisine.I can't recommend this pan highly enough.
11 of 11 people found the following review helpful.
Nice piece
By Shirley
EDITED: I've used this quite a bit since I first bought it, and it's turned out to be everything I've hoped for. I've also used it in ways I hadn't thought of with my other cast iron pieces. Several times, I have loaded it up with lightly salted and oiled fresh peppers and onions and put it in a corner of the outdoor grill while I cooked meat for fajitas over the flame. They cook nicely and get a nice tasty char on them this way. I love the size and shape and shallow edges, which make it easier to clean as I'd hoped. While cooking on it, I haven't noticed the lumps and bumped I mention later in this review, which are based on my first impressions, written before I used it.* * * ORIGINAL REVIEW * * *While this is a heavy, solid piece, I am only giving it four stars because of the lumps and bumps on it where they shouldn't be on the cooking surface and in between the raised slats, which will make it harder to clean. The flat cooking surface realy should be smooth, and I have a much larger and much cheaper cast iron double burner pan without such milling flaws. Also, the slats are widely spaced, so won't fit many of the ciabatta style presses out there, like the one Lodge makes. However, this appears to me much easier to clean, since my Lodge pan has high sides which come up to the edge and getting the gunk out should be much easier with this.That said, I like the design better than the single burner model Lodge makes since this has handles and seems to have a larger cooking area. While it's called a single burner, it could be called a single burner expansion plate since the cooking area is much larger than a typical stove fitting, and wider than many pots. Cook the stuff that needs hot temps in the middle, the stuff that doesn't on the sides, or more the stuff you want to keep warm to the edges.Important Note #1: I don't know why this is listed as "enameled" because it looks and feels like pre-seasoned, straight up cast iron to me. Anyone expecting a smooth glossy surface or some of the other types of black coatings I've seen on cast iron pans may be disappointed, although this is easier to cook on, aside from wet things (see my Important Note #2).Important Note #2: if you find that things stick to cast iron, then you simply haven't learned how to use cast iron properly. It's important to season it properly so that it's very black, lightly oil before each use, wash quickly and never soak in water, and always let it get heated up evenly before using (you can start on high, then switch to a lower setting before adding food). And if something sticks, unlike poison-laden teflon pans, you can scrape at these mercilessly with a metal scraper or pancake turner or even a stiff wire brush. Once you get the basics down, cooking with cast iron is a true joy: you can get a nice crust on something when you want to, caramelize easily, cook as slowly or as quickly as you wish (using the right temp - high or low - is key - some things should not be rushed), and keep something warm for a very long time in it. You'll also use a lot less energy once it's up to temp, any gunk that comes out of the pan is good for you (aka iron, and a good treatment with high heat will kill off any germs you may fear lurking) and cast iron can transform cooking on an electric stove into something of a pleasure. What you don't want to cook in cast iron is a wet sauce that needs to simmer for a long time, like a curry or spaghetti sauce. That's better left to stainless or better yet, enameled cast iron.Important Note #3: like any cast iron, pre-seasoned or not, go through some seasoning steps anyway after washing quickly with very hot soapy water and a brush. Rinse it as quickly and dry with a paper towel thoroughly, then coat with a good oil. Do several rounds of oil and high temps to make it blackety-black-black and slightly shiny. It arrives black and a little shiny, but more is better. And don't forget the handles, and allow it to cool on it's own. Before/while it cools, if you see any non-shiny spots, give those a light oiling. A paper towel, which can be reused through the process is ideal for this. I've found that I don't have to season between each step, but probably because I tend to oil the cooking surface as I cook each time and wash quickly and use them often, so mine are almost always ready to go.I'll update more once I have this seasoned and have used it several times.
6 of 6 people found the following review helpful.Fantastic addition to your cooking arsenal
By A. M. Newman
I have used these (I have 2) grills literally hundreds of times. Treat it right- don't overheat it and burn off the seasoning, scrape it thoroughly before use, and give it a few squirts of vegetable oil/water mix when it starts to look a bit dry, and you will have restaurant quality seared steaks, fish, burgers, and chicken any night of the week. It also does a great job of toasting buttered artisan bread for sandwiches or burgers.I've been lucky in building up a collection of top quality stainless and enameled cast iron pieces- and they are irreplaceable, however; both of my grills have a permanent home on the top of my gas stove. Learn to use them, and they are fantastic!
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