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Sunday 11-5 CST | |  | Skillets | Home » » » » » Le Creuset 12 2/3-Inch Oblong Skillet Grill, Red | | | | | | | Description: | | By squaring this skillet and flaring its sides, famed French cookware manufacturer Le Creuset offers extra cooking room for steaks, fish, burgers, or any food that benefits from stovetop grilling and the caramelized flavor imparted by seared grill marks. The ribs in the grill's bottom not only provide those marks but also elevate foods so that fat collects between them for low-calorie cooking. Because cast iron is unmatched for heat retention and even distribution--no hot spots--foods will cook uniformly in the 10-inch-square grill. Enameled outside with a bright, smooth surface and inside with a black satin-texture finish, this is a heavy, durable grill that works on any stovetop, in the oven, or under a broiler. It's also stylish enough (think French farmhouse kitchen) to bring to the table. Though it's dishwasher-safe, hand washing preserves a patina that builds up with use and aids in the grill's stick resistance. --Fred Brack | | | Features: | |
• Sears tasty grill marks into steaks, fish, burgers while cooking them
• Oblong shape holds whole fish; flared sides provide extra cooking room
• Enameled cast iron unexcelled for heat distribution and retention
• Durable satin-texture, black-enamel cooking surface
• Ribbed bottom allows fats to be poured off
| | | Product Details: | | | Product Length:
| 15.3 inches | | Product Width:
| 12.9 inches | | Product Height:
| 2.3 inches | | Product Weight:
| 6.6 pounds | | Package Length:
| 15.35 inches | | Package Width:
| 13.58 inches | | Package Height:
| 2.76 inches | | Package Weight:
| 7.1 pounds | | Average Customer Rating:
|  based on 10 reviews |
| | | | Customer Reviews: | |
Average Customer Review:
 ( 10 customer reviews )
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Most Helpful Customer Reviews
27 of 27 found the following review helpful:
grill pan secretsSep 03, 2007
By cameraphonevegan
i deducted a star because there really aren't any good directions specific to the care of this pan; it's just the same generic le creuset info.
in the begining, everytime i used it, i smoked up the entire house to the point we had to open the windows and turn on fans, still coughing. now i just cook on medium.
i was having a really hard time getting it clean too. now i know some others spoke about letting a patina build up, but this was much more than that. eventually i had the idea of using an old foreman grill scraper to clean it, and that has been the secret! the grill scraper works like a charm to get all the gunk off! it should really come with one, and it doesn't seem to harm the enamel (it's plastic).
that aside, we love being able to grill indoors. it always leaves perfect grill marks on food. i've found that once you put the food on, you really have to let it sear well, before moving it around, or it will tear at the food. as long as you leave it alone though, it won't stick, and comes out perfect!
ALSO! i use this on my smooth top stove with no problem. i was hesistant to buy this size because my largest burner is about 10" but it has been just fine [i'm sure] due in part to the surface area of the bottom not being the full 12.5". i think this is a better working area than the square too... and it was cheaper!
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here is some useful info i found later on the le creuset website!
Using Your Le Creuset Grillpan
The distinctive ribbed base of Le Creuset's grillpans allows the cook to enjoy the flavor of chargrilled meats, poultry, fish and vegetables.
After a light greasing with oil, no further fat or oil is added, so one can also enjoy the benefits of low-fat cooking. Any fat which escapes from the food is held between the ribs of the base.
The deep-sided design prevents splattering onto the stovetop and the handy pouring lip directs cooking juices and excess fat away, if necessary. The pan can be "deglazed" after cooking with water, stock or wine so the flavors and juices of cooking can be served "au jus" with the dish.
* To check that the grill is hot, scatter a few drops of cold water over the surface. If they gently 'hiss', the surface is not hot enough. If they 'spit' and evaporate almost immediately, the surface is hot enough.
* The surface is hot enough when it produces the distinctive 'char' lines which add to the flavor and character of the food. DO NOT PREHEAT ON HIGH then lower the heat. Cast Iron is a very efficient material and retains heat well.
* Brush the ribs lightly with oil. The surface SHOULD NOT be smoking before the food is added. If it is, remove the pan from the heat and cool slightly before proceeding.
* All meats, poultry, fish and vegetables should be 'dry' before cooking begins, otherwise they may stick to the ribs. Pat dry on kitchen towels. Marinated foods should also have the excess moisture patted dry.
* Once placed on the ribbed surface, foods should NOT be moved immediately, otherwise the distinctive 'char' lines will not be produced. Leave for 1 - 2 minutes to seal and sear the outside before turning over.
* Metal handles on grills will get hot. Use a hot pad for lifting.
Cookware Usage
Q: How do you season the grills?
A: Coat the new grill lightly with vegetable or olive oil using a pastry brush or paper towel. Don't use butter. Place the grill in the oven for 20 minutes at 225°F. Let the grill cool and store it. Repeat this procedure for the first 10-12 uses to build up a more "Nonstick" finish.
Q: What temperature should you cook on?
A: Start on medium, which is the halfway point on the dial (5 out of 10) and decrease. Never cook above medium heat.
To clean:
* Cool all pans or grills for a few minutes before washing.
* Then pour HOT tap water on the grill and let it boil out the residue of the prepared food. A wash brush is particularly good for cleaning between ribs on grills. Rinse and dry the pan thoroughly.
15 of 15 found the following review helpful:
 My favorite pan!Nov 16, 2002
I've made fajitas, fish fillets, shimp, and chicken breasts in it so far. Everything is wonderful, is just requires a different way of cooking. The searing is amazing with the chicken breasts, then I put them in the oven to finish. The shrimp I did the way I always do, but with this pan everyone raved because it cooked so perfectly. They begged for the recipe, and wouldn't believe I hadn't done anything different other than the new pan.
I intend to get the blue one for my friend as a Christmas gift, she loved it so much!
4 of 4 found the following review helpful:
Nice Pan, Glad I Bought ItFeb 08, 2008
By monkuboy
This is the first Le Creuset product I have purchased and I am very happy with it. I've used it several times and gotten excellent results, plus I love the grill marks it makes!
There have been some complaints about this pan being hard to clean. The manufacturer warns not to turn the heat too high, brush some oil on the pan after it heats up, and do not move the food too soon after placing it on the grill. I followed these directions and have not had problems. There is food residue stuck to the pan but I use one of those plastic scrapers I had from a George Foreman grill and that gets the gunk off, then I am able to wash the pan and get it clean. I have a George Foreman grill without removable plates and that is a big hassle to clean. This LC pan is easier, in my opinion.
Some have also complained that it takes a long time to warm the pan and so maybe that's why they have problems because they turn the heat up too high to heat it faster. LC says don't do it that way! Just have enough sense to start heating up the pan earlier!
Negatives: the pan is pretty hefty but it's cast iron so what do you expect? If you don't want a heavy pan don't buy a cast iron one.
Positives: it looks beautiful, it is well made and it cooks food very well. This is a keeper.
2 of 2 found the following review helpful:
Cook like a proFeb 05, 2008
By K. Cotter
My goodness. I got this out of the box (and washed it) and I immediately started cooking. I cooked hamburgers that tasted and looked like those from a restaurant (not a fast-food joint). Then, I made braised up some veggies. Finally, I made some homemade pasta and cooked the shrimp, garlic, mushrooms, etc in this little baby. Everything tasted so great, and I love the ease of cleaning. Very happy.
1 of 1 found the following review helpful:
Great SkilletJan 30, 2008
By L. Jones
"Amazon Shopper"
We cooked chicken breasts in this pan and not only did they look fantastic with the grill marks, but they were cooked to perfection. They weren't dry at all and had a great, juicy flavor. Cleaning the pan takes a little work, but it is worth the effort. I would highly recommend this grilling pan.
See all 10 customer reviews on Amazon.com
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