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More on this product: Features | Accessories | Similiar Products | Editorial Review | Description
Customer Reviews of Rachael Ray 15-Inch Hard Anodized Orange Oval Grill Pan
Customer Rating:  Summary: anodized orange oval grill pan Comment: Used it a few times now and nothing sticks, great for chicken, keeps it moist. Customer Rating:  Summary: Great Grill Pan Comment: I bought the pan because I was in the market for a griddle type pan,The size is unique and very useful for long cuts of meat or to set things off to the side like a real grill. It is truly non-stick and cleans up very easily. I put it over two burners and grill the food. The end result is pretty good.This pan is great for chicken, fish, steaks, and chops. I recommend it if you don't want to spend a fortune, but still want those nice grill marks in a pan. Customer Rating: Summary: Ray's orange grill pan does the trick! Comment: Rachael Ray's recent cookbook has "orange" in the title, because, as she puts it, it's her favorite color. This grill pan, as one might guess, has a characteristic orange handle. But the key point is simple: this works pretty well. Once the weather gets colder, I begin to use grill pans a lot more. For small jobs, I have a nice 10 inch circular grill pan. But when I have to grill chicken or pork chops or fish for several people, that pan just doesn't do the trick. And there is where Ray's grill pan comes into play. My recipes for grilled chicken and fish for three (or sometimes four) people calls for a larger grill pan. The oval pan here is just the ticket. I put it over two burners (maybe I'm sinning in doing this) and grill the food. The end result is pretty good. The nonstick surface seldom leads to what's being grilled sticking (some nonstick surfaces aren't nonstick!). All in all, then, I really appreciate this grill pan. If my experience is typical, then this is something that those wanting a good grill pan might think of acquiring. Customer Rating: Summary: Rachael Ray Grill Pan Comment: I am extremely pleased with this product. It grill s beautifully and cleans up so easily. Just love it !!!!!!!!!!! Customer Rating: Summary: oval grill pan Comment: I enjoy using this product. It is sufficiently heavy, and cooks food at an even pace. It cleans easily. The ridges in the pan make for an attractive grill look in the food. It also allows fat to drip down and keeps the food crispy. More Reviews In fewer than five years, Rachael Ray has radically changed the way America cooks dinner. Her perky-girl-next-door swagger, her catchphrases for techniques, and her dinner ideology of simpler, less expensive and just in time have sold billions of books and placed her at the top of the talent heap of food television personalities.The deep sides of this grill pan reduce stovetop splatter when searing steaks or grilling burgers. The cooking surface has raised ridges to give foods the characteristic marks of grilled foods. This grill pan allows fats to drip away from your food for healthier cooking. A nonstick interior lets you enjoy low fat cooking while allowing foods to slide out of the pan easily. Grippy Silicone Handles are comfortable in your hand and oven safe to 400??F.Please note this item is not recommended for Ceramic/Glass stovetops. 
Choosing Appliance -> Non-stick Pans We recommend having at least 1 high quality non-stick saute pan. It makes cooking eggs and delicate items like fish a breeze. It also cuts down on the amount of fat necessary to effectively saute. The best place to buy such pans is from a restaurant supplier. Choosing Appliance -> Taps Dual-flow mixers provide independent hot, cold or mixed water after leaving the end of the spout. They can be deck-mounted on the sink or pillar/bridge-mounted for a more traditional look. Alternatively, choose a monobloc tap, which is a single-hole fitting that usually has two handles for hot and cold water supply. Rachael Ray 15-Inch Hard Anodized Orange Oval Grill Pan
Useful info -> Is the top or bottom element going to perform the self-cleaning cycle? Some ovens only use the top element and others only use the bottom one. Better designed ovens use the bottom element. The reason for this is that most grease spills and splatters (soil) will accumulate on the sides and the floor of the cavity - not on the ceiling (where the broiler is located) and therefore, the element that is the closest to these soiled areas should be the one to work the strongest in order to bake off the soil. |
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