Keeping grill pans clean

tiredwithtwins

I use a health grill for everything that needs grilling these days ... just wipe it down with a cloth after each use, the fat will just drain off down the little spout thing and collect in the plastic pot so no risk of anything catching fire. it cost me about a tenner from argos and easily cooks chops, chicken breasts, bacon, sausages without burning a thing. I even do cheese on toast - just hold the top down so it isn't quite touching the cheese (for about 3 mins) and it melts the cheese nicely

Feral_Moon

The only time I ever use my grill is to make cheese/mackerel on toast or to brown off the top of a frittata/omelette so it rarely needs cleaning but I line it with foil to catch any melted cheese drips.

I use a cast iron grill pan/griddle to cook fish, steaks, chops, bacon, sausages etc which just needs a wipe out afterwards or deglaze with a little plain water whilst still warm to remove any food residue. It never gets washed with soap of any description.

honeythewitch

!!!!!! wrote: »

For causes of fire, 20% of all domestic accidental fires involved deep fat fryers

Is this chip pans or electric deep fat fryers? It is a horrible thought that the electric ones can be dangerous, especially as we often walk away from them.

System

honeythewitch wrote: »

Is this chip pans or electric deep fat fryers? It is a horrible thought that the electric ones can be dangerous, especially as we often walk away from them.

A chip pan IS a deep fat fryer, more dangerous than an electric one because there is no thermostat.

I don't know what depth actually defines deep fat fryer is but I would say that anything with more than about 1 - 1.5 cm of oil/fat in is a deep fat fryer

honeythewitch

!!!!!! wrote: »

A chip pan IS a deep fat fryer, more dangerous than an electric one because there is no thermostat.

I don't know what depth actually defines deep fat fryer is but I would say that anything with more than about 1 - 1.5 cm of oil/fat in is a deep fat fryer

Thanks for clearing that up. I had an electric fryer go horribly wrong once but assumed it was very rare. I was horrified to think they might be catching light regularly.

It certainly doesn't take much fat or oil to start an uncontrollable fire.

System

I know some people who cook chips in a frying pan with an inch or two of oil. That frightens the hell out of me.

honeythewitch

!!!!!! wrote: »

I know some people who cook chips in a frying pan with an inch or two of oil. That frightens the hell out of me.

Yes, its only supposed to be a third full.

calicocat

If it gets really hard to clean due to hardened burnt fat on it....and becomes a major pain in the arriss to clean, the best way to deal with it.............

.....................


Is to throw it out and just buy a new one....

Not massively MSE, but a lot less hassle and doesn't make your head hurt dealing with it....:)

mrssnowy_2

I've got a big grill and grill stuff on a very elderly swiss-roll tin.
Just the right size for one person,easy to wash up ,no left over accumulation of fat to catch fire !!!
Did have a thing years ago called ,I think,a fat trap-absorbent something sandwiched in foil type layers.Sorry about the description.

mrss

MoneyMate