My New Jamie Oliver Professional Series Tefal Grill Pan
By Wanda on Nov 11, 2007 in Jamie Oliver, Non-Stick Cookware, Reviews
On Friday night I finally succumbed and purchased the Jamie Oliver Grill Pan and today I cooked Porterhouse Steak for lunch.
Wow, this pan cooked the meat to perfection and because it has the shark’s tooth ridges which transmit heat to the ridge peaks, it chargrills perfectly.
This is the 28×24 (approx 11″x 9″) cast aluminum grill pan has prometal non-stick interior/exteriors. And what is prometal I hear you ask - well it is Tefal’s premium multi layer coating that is reinforced with ultra hard minerals making it metal utensil safe and super easy to clean.
Being a T-fal product it has the red thermal spot indicator that lets you know when your pan is pre-heated to the right temperature that will seal in the flavor.
The pan is of course dishwasher safe.
Jamie Oliver and T fal have produced what I would consider to be one of the best ranges of cookware for the home cook, that is available on the market today.
I am so thrilled with with all the pieces of Jamie Oliver cookware that I have purchased recently and I am sure you will as well.
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6 Comment(s)
By Paula on Nov 11, 2007 | Reply
I can’t wait until I get my Jamie Oliver grill pan.
By Wanda on Nov 11, 2007 | Reply
I have 4 pieces of Jamie Oliver Cookware now and believe me they are just fantastic to use and clean.
I was a bit sceptical about the performance of the grill pan but it way exceeded my expectations.
I like the way the meat has the chargrill effect.
By HeavyGod on Nov 27, 2007 | Reply
Really good and really interesting post. I expect (and other readers maybe :)) new useful posts from you!
Good luck and successes in blogging!
By Joe Weber on Dec 18, 2007 | Reply
Dig the blog a LOT!
Nice style and I like the way you discuss the problems . I’m going to book mark it.
By Phyllis on Feb 18, 2008 | Reply
I have just bought a grill pan and I don’t know if I have to oil it before I cook my steak Please help!
By Wanda on Feb 18, 2008 | Reply
Hi Phyllis,
Personally, I don’t oil my grill pan, I simply heat it until the spot lets me know it’s at the right temperature and add the steak.
Once it is seared I turn the temperature down to medium and let it continue to cook. After about 4 minutes I turn the heat up and turn the steak over.
Let it sear and again reduce the heat so it doesn’t burn. I don’t like my steak rare so I tend to cook it until the juice is clear.
Take the steak out of the pan, cover and let sit for a couple of minutes.
I do know other people who oil the pan. But I don’t believe it is necessary.
The best thing is to experiement and see what works best for you.
I do oil my everyday pan, but I am sure it is just a hangover from my cheap cookware days when everything would stick unless the pan was oiled. These new quality products don’t do that.
I was brave enough to try cooking without the oil a few days ago and nothing stuck to the pan. So I will have to wean myself off this oil adding habit.