What is a grill press used for? Features of modern kitchen equipment. For induction hobs

I love these grill pan strips! They can do even the simplest homemade food appetizing and beautiful. But what is special and healthy about grilling? How to care for a cast iron grill? What cooking secrets should you know? Today I'll tell you about it!

It's great if you have the opportunity to cook on an open fire in nature. But a grill pan is also a great option!

It differs from a regular frying pan:

• Corrugated surface;
• Thicker bottom to distribute and retain heat;
• There are often recesses on the sides to drain melted fats from food;
• Often removable handle for baking.

But these are all, of course, trifles. The key difference between the grill is the first point, that is, the corrugated surface. Due to this, direct contact with food does not occur on all surfaces of the pan, but only where “stripes” are present.

How is grilling useful for proper nutrition?

• Due to the small contact area, a minimal amount of oil is required, and you can do without it
• You can cook over higher heat than you would in a regular frying pan. The less heat treatment– the healthier, juicier and tastier
• All rendered fat from the product will drain between the grill ribs. This is exactly what we need! Thus, the product will not be so greasy, because... will not fry additionally in its own fat.
• Well, beautiful stripes are also important.

For example, I don’t like zucchini and eggplant at all, but if they’re grilled with stripes, I’ll eat them with gusto.

I have a cast iron grill pan from a Ukrainian manufacturer (Biol). We bought it in an ordinary nameless tableware store in Saratov.

I'm 100% satisfied with her! At home, my mother has a Teflon frying pan; it is lighter and thinner, and the meat takes longer to cook in it and is not as juicy. So I have something to compare with, I’m all for real heavy cast iron frying pans! Moreover, it is an eco-material.

But do not forget that cast iron is more difficult to care for:

• Food should not be left in it after cooking. Immediately place on plates or transfer.
• After cooking, the cast iron frying pan must be washed immediately(!). No abrasives or hard sponges! I wash hot water and a cloth, everything can be washed off perfectly if you do it right away.
• We wipe it dry and be sure to put it on the stove again to evaporate all the moisture. Don't skip this step, otherwise you will soon be upset by rust.
• It is advisable to thinly lubricate it with oil, and only then remove it until next time.

How to cook on a grill pan?

1. Don't pour a lot of oil into the pan. You can lightly lubricate the protruding parts with a brush. It would be enough.
2. If you like your meat deeply cooked, it is better to turn it several times and reduce the heat a little. If you get used to the flips, you can make a lattice instead of stripes.
3. If the pieces of steak are quite thin, or it is a tender chicken, then you should not fry for a long time. Focus on your taste in roasting.
4. Do not cover the pan with a regular lid, otherwise the dish will be stewed rather than fried.

If you want to frequently fry vegetables, for example, pieces of peppers, then you should buy a press lid that will allow you to properly press bulky food. But such a press should be smaller than the frying pan itself, so as not to cover it entirely. Or you can press the vegetables briefly with the bottom of a heavy saucepan.

I pickle vegetables and chicken fillet in spices for at least 20 minutes, and only then fry.

By the way, when buying seasonings labeled “For grilling,” pay special attention to the composition. Very often, manufacturers add various artificial mixtures that give the dish a smoky flavor. I advise you to limit yourself to natural spices - peppers, salt, dry herbs.

Do you use a grill? Frying pan or electric?

Grilled dishes have a special taste and aroma, crispy crust. Not only this is attractive, but also its undoubted usefulness: using such a device, you do not need to add oil or other fats to your food for frying. This review will help you understand what the device is and whether it is worth buying.

A grill is a culinary equipment that is used to prepare food using charcoal, gas or electricity as a heat source. The following types of grills are available on the market today.

More about the electric grill

Such equipment in most cases is a multifunctional device designed for heat treatment food. In this case, the heat is directed directly to the surface where the heated products are already located. An electric grill allows you to fry, bake, and in some models also smoke food. The adjustable degree of heating allows you to fry to the required degree of readiness.

Brief classification

The device is found in portable and stationary. The latter is more suitable for Catering or a country cottage, because despite all its impressive capabilities it takes up a lot of space.

Stationary grill

Another division of electric grills is contact and non-contact. Contactless the type works similarly to kebab makers: products strung on skewers and located in special baskets rotate around a heating element.

Electric touchless grill

IN contact appliances, the future dish is placed directly on the heated surface. This technique also has its own classification.

Using an electric grill is quite simple, the main thing is that there is a power outlet nearby. After turning it on, it’s enough to lightly grease the surfaces with vegetable oil using a silicone brush, and in the case of a non-stick coating, you don’t even need to do this. Wait until the surface warms up a little. All that remains is to put the products in and select the appropriate settings.

How to clean the device

After cooking food, you need to remove any leftovers. It would be more correct to wash the device as follows.

What to cook in an electric grill

Any food prepared in this appliance is considered healthy, since there is no need to use fat and oil to obtain a tasty dish. All excess flows into a special tray by itself thanks to the slight inclination of the panels. The choice of dishes that can be cooked on an electric grill is quite varied:

• fruits and vegetables;
• meat, fish, poultry;
• hot snacks and sandwiches;
• pancakes, pies, pancakes, pies.

You can cook all dishes either directly on the panel or by wrapping the product in foil. Vegetables are cut at least 1 cm thick. Usually it takes no more than 10-20 minutes to prepare.

Is it worth buying the device?

To the question of whether it is worth buying an electric grill, you should definitely give a positive answer.

Such a device is especially suitable for those who are forced to adhere to dietary nutrition. But other gourmets will also enjoy the interesting taste of many familiar dishes.

Now you don’t have to go out into nature to enjoy fish or meat with the taste of “from the fire”, which you cannot achieve in the oven or slow cooker. And any bad weather will not be able to interfere with a picnic at the dacha if you have a portable grill device with you.

Some useful tips.

1. To prepare a grilled dish that is as close as possible to one cooked over charcoal, it is best to take open spiral grille. Only in this case should the device be used under a powerful hood. Experts advise taking such devices with a cast iron surface. But the aluminum coating is not able to withstand high temperatures - there is a risk that the dish will not be fried enough (for example, steak).
2. A hood is also needed when choosing a non-contact electric model. The “smoky” taste and aroma are not very suitable for city apartments. In the absence of normal ventilation, it is still better to purchase them for the dacha.
3. It is quite possible to purchase models with good plastic. But if you have a choice, it’s still worth choosing the metal option.
4. If we're talking about portable electric grill(for example, you plan to take it with you to the dacha), then you should pay attention to a convenient case - it should resemble a suitcase with a handle.
5. Don't count on any special technical bells and whistles. A timer, automatic shutdown, power adjustment and residual heat indication will be quite sufficient for such a device.

If you like to surprise your friends and family, then you urgently need... a frying pan. True, it’s not quite ordinary: instead of the traditional smooth bottom, it has a corrugated surface. On a grill pan you can cook a wide variety of golden-striped dishes: meat and fish, vegetables and fruits, mushrooms and cheese. A modern kitchen device will give them restaurant chic or bring back memories of a country picnic in the fresh air. Reviews about the grill pan 100% confirm that any dish can be turned into a bestseller.

Why do you need a grill pan? Then, to realize the three main culinary aspirations of the modern housewife:

• simplify the cooking process;
• speed it up as much as possible in order to save time;
• get a tasty and “healthy” result at the same time.

Grill pan: pros and cons

This miracle frying pan migrated to the home kitchen from the professional restaurant industry and was immediately loved by housewives for its ability to turn the most ordinary dish into a gastronomic masterpiece. The functions are impressive: the grill pan combines the capabilities of a traditional frying pan, grill and barbecue, toaster and microwave, steamer and oven. Moreover, today there is a very wide variety of grill utensils for the home: electric grill, double-sided grill pan, grill pan with holes for grilling, grill pan, etc. All devices are designed for convenience for the housewives of their kitchen. The choice in purchasing is yours; pay attention to the rating of the company and the store where you will buy the frying pan. You can buy it in the IKEA online store, but not everyone likes to shop without touching the product itself.

Advantages

Cooking in such modern heat-resistant cookware is very simple. What makes a grill pan different from a regular one is that it preserves the natural taste of foods and nourishes them with excess fat and juice. And a special heat treatment mode allows you to preserve the energy value. The following five features make this type of cookware stand out.

1. Corrugated bottom. Main hallmark grill pans. Direct contact of food with the coating of the frying pan occurs only on the “high ground”, that is, on the ribbed strips. The melted fat flows into the hollows between the ribs of the grill and evaporates, which eliminates the appearance of unpleasant odors and smoke in the kitchen.
2. Economical. You can cook in a grill pan without vegetable oil or with a minimal amount of it. It is enough to simply lubricate the convex surface with a silicone brush or spray the product itself with oil.
3. Even heat distribution. After heating, the grill pan maintains the reached temperature for a long time. This is thanks to the thick bottom, ideal for distributing and retaining heat. The mode guarantees fast cooking without drying out the food or sticking to the bottom, simulating the process of cooking on a barbecue or grill.
4. Frying different foods at the same time. Grill pan technology allows you to heat treat several types of products. For example, you can combine cooking meat steak, mushrooms and vegetables.
5. Appetizing "beauty". Culinary art is not only a gastronomic, but also an aesthetic component. Delicious golden-striped dishes from a grill pan delight the eye and whet the appetite.

Flaws

A frying pan with a grill has many advantages, it’s not for nothing that it is among the top sellers. But among the key features there are three points that can be considered as minor shortcomings.

1. Weight of the frying pan. Cast iron will weigh from two and a half to five kilograms, aluminum is much lighter (from one and a half to two). This is the net weight of the dishes without the weight of the food.
2. Mandatory care after each use. It doesn’t just involve washing, but further thoroughly wiping it dry and lubricating the bottom and walls with oil. By neglecting these requirements, you one day risk seeing your kitchen helper covered in rusty spots.
3. Lack of cover. Most often, the grill pan is not equipped with this accessory.

Buying: how to choose

A grill pan is not a cheap pleasure. Therefore, when choosing, it is better to immediately study the topic, read reviews, take into account the taste preferences and habits of family members, so that the device takes its rightful place in the kitchen. Everything is important: shape, material, diameter of the frying surface. Consider these and a number of other factors when purchasing.

Form

The choice of a standard round or an unusual oval-shaped frying pan depends on what you plan to cook in it. Four options can be distinguished.

1. Square. The most spacious and suitable for absolutely any dish.
2. Round. Less spacious, but heats up more evenly. Convenient for frying cutlets, meat steaks, cheesecakes.
3. Oval or rectangular. Ideal for cooking fish.
4. Large grill trays. They look like corrugated oven trays; they occupy several burners at the same time (size approximately 40x26 cm).

“Advanced” housewives advise paying attention to the presence of a spout designed to drain excess liquid and fat. There can be a couple of such gutters: on both sides of the frying pan.

Material

Mostly, frying pans are made from either cast iron or aluminum alloys. It is believed that cast iron holds the palm among kitchen utensils. But aluminum is not inferior in many respects. Read more about the advantages and disadvantages of materials in the following table.

Table - Advantages and disadvantages of aluminum and cast iron frying pans

How to use a non-stick grill pan? A frying pan with a Teflon bottom should not be heated above 200°C due to carcinogenic fumes. And the durability of a ceramic-coated grill pan can be extended if you wash it carefully and do not use abrasive cleaning materials.

Pen

The location and material of the handles can also be a big deal when you urgently need to move a hot grill pan from point A to point B. Pay attention to two recommendations.

1. Two are better. Choose a model where one handle is located opposite the other. This makes it much more convenient and safer to use a frying pan.
2. Unconditionally heat resistant. It can be a special plastic coated with silicone, wood, a mixture of steel and bakelite. The latter is a modern plastic that imitates the texture of stone. In a cast iron grill pan, the handle can be solid.

Grill pans are often available with compact, removable handles. This design is convenient because it saves space in the kitchen and is also practical when used in the oven.

Grooving height

The height of the grate is a key feature responsible for the ideal heating of the dish. The projections must be high enough. If the bottom ribs are small, the product will come into contact with the entire surface, stick to it and will not produce the expected grilling effect.

The height of the sides is no less important. Usually - 1-7 cm. In dishes with higher sides, food warms up better. Plus, they serve as a barrier to splashes when turning food over.

Diameter

On store shelves you can most often find a grill pan with a diameter of 20 to 28 cm (the upper diameter, according to which the lid is selected). When choosing, focus on the number of family members for whom food will be prepared:

• for one, a frying pan with a diameter of 20 to 24 cm is enough;
• for two - 26 cm is optimal;
• family format - 28 cm.

Consider the area of ​​the burners. Avoid two extremes: it is better not to go beyond the burner circle and not to take a frying pan smaller than the diameter of the burner.

Stove compatibility

Before choosing a grill pan, find out what types of coatings are compatible with your type of cooktop.

• Gas. All types can be used for a gas stove.
• Electric. A frying pan made of any material is suitable for an electric oven. It is important that the bottom is thick, since the heating temperature of an electric stove is higher.
• Glass ceramic. Glass ceramics heat up even more, so the bottom of the cookware should be no thinner than 3 mm. In addition, the bottom of a grill pan intended for a glass-ceramic stove must be completely smooth and even.
• Induction cooker. Designed for use with thick-bottomed cookware made of metals with magnetic properties. This is both cast iron and aluminum (but in mandatory with steel inserts on the bottom).

Lid

Typically, a grill pan does not have a lid. By the way, opinions on its necessity are divided.

• Behind. Some housewives advise choosing a lid immediately when purchasing, since during frying the fat can splash out and stain the stove. It can be made of heat-resistant glass, metal or a press-type lid. The latter weighs from three to six kilograms and is needed for preparing bulk dishes: chicken tobacco, hot sandwiches or mixed vegetables.
• Against. Other owners of the “striped” frying pan claim that the grilling technology itself involves frying without a lid. In a word, everyone can decide for themselves whether it is advisable to buy a lid.

Review statistics say that most often women choose a cast-iron grill pan or an aluminum one with a ceramic coating, with high sides, a heat-resistant handle, a press-type lid and one that matches the size of the burners. Which grill pan is better and what is right for you depends on preferences and financial capabilities. Before using the grill pan, be sure to read the instructions and follow the manufacturer's instructions.

How to use

To cook with a miracle frying pan, you don’t have to look for special recipes. Get creative and experiment with the usual menu. Whatever you fry, the main thing is to adhere to ten key principles of cooking.

1. Lubrication is only applied to the grille ribs. Lubricate only the convex parts of the pan or the food itself with oil.
2. Warming up before cooking. The frying pan should warm up well, only then put food on it. Otherwise, adhesion to the surface of the dishes is ensured.
3. Moderate fire. If you like well-cooked meat, lower the heat and turn the meatballs several times.
4. Wait for the crust. Do not turn the food over immediately, but only after a golden crust has formed.
5. Appetizing drawing. Turning at an angle of 90°C will give your dish a “network” pattern.
6. Be careful with the lid. If you cover the dish with a lid, the dish will be stewed rather than fried.
7. Preliminary preparation of products. Meat and fish can be pre-marinated (depending on taste).
8. Don't overcook your food. Everything is prepared very quickly. Shish kebab is fried for no more than two minutes on each side, steak - two to three minutes, vegetables - about four.
9. Do not cut food very finely. Otherwise there will be no juiciness. For example, steaks with a thickness of at least 1.5 cm.
10. Take fish with skin. The fillet may fall apart.

First use of a cast iron frying pan

In order for the cast iron “helper” to serve faithfully for many years, it is important to create a natural non-stick coating from the oil layer upon first use. This will also prevent rust. The following six steps will help you get started on the right foot.

1. Open a window or turn on the hood.
2. Heat a grill pan and heat it with salt for ten minutes (stir the salt until the color changes).
3. Throw away the salt and rinse the cooled dishes without detergents.
4. Pour in less than half a teaspoon of vegetable oil and rub thoroughly with a brush along the bottom and walls.
5. Heat and bake for 10-15 minutes.
6. Repeat the process of “frying” the oil two or three times so that it penetrates the pores of the cast iron.

During operation, cast iron does not need to be scraped or cleaned with abrasives. To remove stuck food residues, you need to heat water with a drop of dishwashing balm or vinegar, soda or mustard in a grill pan and leave until it cools completely. Then wash with a soft washcloth.

What can you cook

What can you cook on a grill pan? Use your imagination, invent and come up with unusual recipes, collect admiring reviews. It doesn’t matter what it will be: juicy steaks from meat or fish, chicken fillet or cutlets, vegetable or meat kebabs, squid with sauce or assorted fruits.

Vegetable mix recipe

Ingredients:

• two large tomatoes;
• one bell pepper;
• medium zucchini;
• one eggplant;
• three or four champignons;
• one onion;
• a tablespoon of oil;
• juice of half a lemon;
• several cloves of garlic;
• a pinch of salt and ground black pepper;
• chilli;
• a level tablespoon of sugar.

Cooking process

1. Cut vegetables into large bars or circles.
2. Make the dressing: chop the chili pepper and garlic, squeeze out the lemon juice.
3. Mix everything, marinate the vegetables for half an hour.
4. Grease the bottom of the pan with oil.
5. Heat a grill pan and fry in a single layer.
6. Add salt a minute before cooking.

Grilled fruit

Ingredients:

• six to seven pieces of any elastic fruit (maybe a little unripe);
• 30 ml of sugar syrup or sweet alcohol;
• aromatic spices to taste (cinnamon, rosemary, cloves, nutmeg);
• half a teaspoon of olive oil;
• skewers.

How to cook

1. Place coarsely chopped fruit on skewers.
2. Place in a container.
3. Mix spices with syrup and alcohol.
4. Pour over the fruit and soak for 15-20 minutes.
5. Heat a grill pan, grease the bottom with oil, reduce the heat and place the fruit on skewers.
6. Fry on both sides until characteristic stripes form.
7. Add honey before serving.

Chocolate covered bananas

Ingredients:

• four bananas;
• a third of a pack of butter;
• cream and milk 100 ml;
• 100 g dark chocolate;
• 100 g sugar.

How to cook

1. Melt the butter in a water bath.
2. Add sugar and mix well.
3. Peel the bananas and cut lengthwise.
4. Dip them in oil and fry in a grill pan until golden brown.
5. Melt chocolate in a water bath, add milk and cream, heat through.
6. Drizzle the fried bananas with chocolate sauce.
7. Serve with ice cream.

You can stuff a banana cut on one side with pieces of chocolate. Fry the fruit, chocolate side up, until it melts. The dessert can be dusted with powdered sugar and served with ice cream.

Chicken fillet

Ingredients:

• 0.5 kg chicken fillet;
• greens (assorted);
• a couple of cloves of garlic;
• half a teaspoon of olive oil;
• salt and black pepper.

How to cook

1. Cut the chicken fillet in half, up to 2 cm thick.
2. Wrap in cling film and beat.
3. Chop the greens and garlic, mix with salt and pepper, marinate the meat.
4. Leave for up to half an hour.
5. Grease the ribbed bottom of a hot grill pan with oil.
6. Reduce heat, add fillet and fry for a minute on each side until fully cooked.
7. Approximate cooking time is five minutes.

Marinated pork steaks will cook less in a grill pan. Chicken requires longer cooking times.

Cheese delicacy

Ingredients:

• 300 g suluguni;
• Spices: basil, tarragon, rosemary, thyme;
• apple or wine vinegar to taste;
• oil for lubrication.

How to cook

1. Sprinkle the sliced ​​cheese with herbs and pour vinegar for 15-20 minutes.
2. Use a silicone brush to grease the bottom of the grill pan.
3. Place cheese on the hot surface of the grill pan.
4. After a minute, turn over using tongs.

If you decide to grill fish with a delicious taste and aroma, take fatty varieties: salmon, mackerel, salmon. Both whole fish and steaks, pre-salted and peppered, are suitable. Prepares in up to 20 minutes. Try not to overcook the dish, otherwise the fish will fall apart and be very dry.
You can also place pieces of fish on onion rings and wrap in foil, laying lemon slices on top and sprinkling with herbs. The grill pan is used without oil. Prepare delicate varieties (flounder or halibut) with care.

Knowing how to grill on a grill pan can help you enjoy the perfect barbecue even in rainy or snowy weather. The grill pan is a successful invention. But the producers went further. There are already double grill pans on sale in which you do not need to turn food over. It’s enough just to place different sides of the dishes on the stove one by one, you can see them in the photo. The products in it are cooked in their own juice, surprising with their delicate, exclusive taste and appetizing appearance.

Not so long ago, only professional chefs had this device, now you won’t surprise anyone with a frying pan with symmetrical hollows. But you can surprise with a treat prepared with it! Golden stripes whet the appetite, give the pieces a restaurant chic, and evoke thoughts of a picnic, a delightful meal in the fresh air. Knowing a few features of using a grill pan in your home kitchen will help you turn any dish into a bestseller. The simplest one is the suluguni grill.

Suluguni grill

You will need:

• suluguni cheese - 300 g
• a mixture of herbs - basil, oregano, rosemary, paprika, thyme, tarragon
• wine or apple cider vinegar - to taste
• olive oil - 1/2 teaspoon

How to cook:

Cut the cheese into slices. Place in a deep flat dish, season with herbs and vinegar, let stand for 15-20 minutes. Using a pastry brush, brush the ribbed part of the pan with olive oil. Heat the frying pan, add the cheese, after a minute turn it over with tongs and serve.

Secrets of grilling:

• In order for the dish to fully reveal its flavor, try to marinate the food beforehand. If semi-finished products require additional salting, do this at the marinating stage, with the exception of vegetables.
• Turn the pieces over only once, otherwise the strips will be smeared. Do this with tongs or a silicone spatula. The exception is meat steaks; they should be turned more often.
• Everything cooks faster on a grill pan, so watch for readiness and don’t trust the experience of a regular frying pan.
• It is a mistake to think that a grill pan does not require fat at all. A golden “zebrafish” will be obtained if semi-finished products are fried, like pancakes, on a lightly oiled surface. Otherwise, they will simply burn out. And don't worry about calories! The dish will still be dietary. After all, you will need much less fat than in a flat frying pan, and the excess will flow into the hollows. The exception is foods that are fatty in themselves, for example, expensive types of fish or meat with fat.

How to cook:

Cut the fillet in half, form a steak 1-2 cm high. Treat the meat with a tenderizer or lightly beat it with a culinary hammer, after wrapping the steaks in cling film. Grind the greens and garlic in a blender or finely chop. Marinate the steaks with herbs, garlic and salt in a deep flat bowl, leave for 15-25 minutes. Using a pastry brush, brush the ribbed part of the pan with olive oil. Heat the frying pan, lay out the steaks, turn over after a minute, reduce the heat, and fry until done (about five minutes).

There is always a choice!

• Cast iron, aluminum or ceramics? Cast iron is stronger and more durable, but is difficult to clean and can rust. Aluminum is easy to clean and generally lightweight, but it can become deformed, which will compromise the integrity of the coating. Ceramics does not tolerate overheating and is very fragile, but it is easy to clean and looks modern. Doctors consider cast iron to be the safest material for health, but with proper care, aluminum and ceramics will not become harmful either. Just read the operating instructions carefully and strictly follow them.
• Big or not so big? Depends on your stove. If it is gas or induction, then the size does not matter - the bottom will warm up in any case. If you have a ceramic or electric stove, then the frying pan should be selected according to the size of the largest burner.
• With or without press cap? If you can't live without grilled chicken, abs matter.
• Round or square? It depends on what you cook most often. More steaks will fit on a square one, and a round one will fry fruits and vegetables more evenly.

How to cook:

Cut vegetables: champignons in half, zucchini into slices, bell peppers into squares, tomatoes in half, onion into quarters. Prepare the marinade: remove the seeds from the chili and finely chop it, pass the garlic through a press, squeeze out lemon juice, mix and pour the dressing over the vegetables in a deep plate for 15-30 minutes. Using a pastry brush, brush the ribbed part of the pan with olive oil. Heat a frying pan and fry the vegetables in one layer. A minute before it’s ready, add some salt.

For those who have not yet dealt with a grill pan with a press, the price of this pleasure may seem too high. However, after the first dish you begin to understand what exactly the money was paid for. The very taste and healthiness of grilled food have become the reason for the ever-growing popularity of this kitchen assistant.

Cast iron grill pan with lid press

So, you came to the store, and now you have to make a choice. There are options with and without lids; heavy lids are sold separately, but not made of glass, but of real cast iron. It is precisely the latter that are the very press we need. Why, exactly, do we need it?

The beauty of a grill pan with a press lid is that during cooking you slightly press bulky foods, thereby getting a good, even frying. This technique slightly shortens the cooking time, prevents the product from losing its juice, and allows you to get a crispy crust.

Regardless of whether it is a square or round grill pan lid, its size should be slightly smaller than the size of the pan itself. If you choose the right size, then instead of grilling you will just get stewed products. A grill pan with a “Granite” type press lid is perfect for cooking pre-marinated foods. Under the pressure they will have time to fry, but will not lose the juice from the marinade.

When choosing a press, pay attention to the following points:

For obvious reasons, every housewife will think about it, because the numbers on the price tag will be relatively large. But in reality it is a justifiable purchase. Firstly, you cook with virtually no oil, and even for short term. Secondly, cast iron will not only serve you for a long time, it quite claims to be a family kitchen helper, passed down from mother to daughter. Therefore, it’s worth spending once on a good frying pan with a press, but getting a real thing that will last forever.