Even if you live in the city, you can grill in a cast iron pan on the stove. No, you’re not outdoors, but it still counts as grilling. Why? Because grilling simply involves cooking food over hot grates with the heat source coming from below.
Whether you’re using a grill pan in the kitchen or a barbecue on the patio, grilling is a fun and healthy way to cook. Summer is generally considered grilling season, but I know people who shovel a path to their grill or even light the coals with snow on the ground—that’s dedication!
Turning on the grill can feel intimidating if you’ve never done it before. It’s important to check the manufacturer’s instructions on starting and maintaining a gas, electric, or charcoal grill. As for grill pans, you can treat them as you would a cast-iron sauté pan; add a thin coat of grapeseed oil.
Whether you use a barbecue or a grill pan, grilling is great because it gives meats and veggies a charred or roasted texture and taste. There’s nothing better than bone-in chicken breasts, beef burgers, or grass-fed steak on the barbie. Vegetables like asparagus, corn, potatoes, onions, tomatoes, and peppers, work well too. You can even slide a combination of meat and veggies onto a skewer to make kebabs. Since you don’t have to use oil, and most of the natural oil drips between the grates, you’ll get a clean, flavorful result.
Next time the sun shines, take the Yoffie Life Grilling Challenge and enjoy a little poolside party (pool not required).
- Add Flavor. Season your food with a rub or marinade, or make basic dressing by whisking oil, salt, and pepper (plus lemon and balsamic vinegar if desired). For burgers, experiment with any kind of spices, and form patties.
- Prepare. Turn on the grill according to the manufacturer’s instructions. Be sure it preheats fully before proceeding. If using a grill pan or a cast-iron sauté pan, brush the griddle lightly with grapeseed oil.
- Be Safe. Once the cooking surface is hot, add your food. Keep raw meats and vegetables separate to avoid cross-contamination.
- Stand By. Refer to a recipe for specific cook times. It’s usually best if you let the food sit to acquire grill marks, as opposed to flipping and turning often. However, don’t stray too far—if cooked too long, meats can burn and dry out.
- Ready to Eat. When the meat is cooked through and the veggies are seared and tender, remove from heat and transfer to a plate. Allow grilled meats to rest for a few minutes so the juices reconstitute. Then serve!
- Clean Up. Be sure to properly clean your grill after each use with a barbecue brush. If you used a pan, wash it in warm water (no soap) and scrub excess food off with a scouring pad. If that doesn’t remove all the built-up food, pour kosher salt onto the pan and scrub. Thoroughly dry the pan (to prevent rusting) and, using a cloth or paper towel, apply a thin coat of oil. This will continue to season the pan, allowing it to perform better and better with age. Let the oil dry before storing.