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06-15-2022 01:20 PM
I have a couple LeCrueset pans, but not the grill pan.
Does having grill marks on the food bring out the flavor more?
Solved! Go to the Best Answer.
06-15-2022 01:40 PM
No. Actually MEAT should be browned evenly for best flavor.
06-15-2022 01:55 PM
@eddyandme The grill marks are purely cosmetic.
06-15-2022 02:41 PM
@eddyandme Any chef will tell you it's not just about "grill marks" for a visual. Charring seers the meat/vegetables flavor throughout the rest of the cooking process. Inexperienced cooks don't understand this process. It definitely not just "for looks".
06-15-2022 02:44 PM
@Kachina624 That's an uninformed answer. Grill marks indicate the juices and the flavor are captured within the meat/vegetables while the cooking process continues. It's definitely not just "cosmetic".
06-15-2022 03:24 PM
@HonestLife You don't need grill marks to sear a piece of meat. It can be done in any pan or over a hot fire. The lines that pan makes are definitely cosmetic. It would sear just as well without them.
06-15-2022 03:44 PM
@eddyandme @Kachina624 @HonestLife @Desertdi There has been a debate going on for at least the last ten years about grill marks and other grilling techniques for meat; supposedly science has busted this concept, and several others.
I'm a traditionalist and so I still like the real grill marks on my meat, especially for thinner cuts of meat. Plus I think that by lifting the meat off the surface you avoid steaming the meat in its own juices. And, of course, avoid overcrowding the pan. And I don't force a flip until the protein yields to the lift easily.
I never cut into a piece of meat to check doneness, nor do I remove it to a platter to rest by piercing with one of those large forks. I use tongs and a spatula to get it off the stovetop skillet or broiler pan intact.
So, it is your choice--follow the traditional wisdom or the new science. I lean traditional and have eaten in some of the finest steakhouses in Manhhattan.
And, have fun experimenting. That's how new recipes and techniques evolve, when the serious--or desperate--cook thinks I wonder if I used this substitute or tried that method what would happen, or what would it taste like?
Bon appetit!
aroc3435
Washington, DC
06-15-2022 03:49 PM
@aroc3435 Still, the original question was, " do grill marks bring out the flavor"? I still say no. The techniques you mention are accepted methods for keeping from losing the natural meat juices.
06-15-2022 03:58 PM
I have their skillet with same interior, just no grill grids. I love that pan and use it often. It cleans very easily. I don't care enough about grill marks to invest in this. I have an outdoor gas grill for that. My skillet interior is about the same as the grill pan, so it's a pass for me. I watched a demonstration today with MaryBeth and they implied the grill pan imparts more flavor with the grids. I can't say so I will leave it at that.
06-15-2022 06:01 PM
@Kachina624 No arguments from me. You may very well be correct but it is an interesting topic since I so enjoy my amateur cooking.
This is akin to the great debate of charcoal briquets or natural charred wood chunks in a Weber kettle, or a gas grill. Or the big Green Egg, Traeger, wood pelllets, or electric grilling.
Personally, I prefer the Webber charcoal kettle grill, but if somebody invites me to their barbecue party and grills differently I accept , bring their favorite beverage and a dish or two, and happily partake of the feast.
Got to dash. I'm watching my four grands tonighht for my daughter and son-in-law who need to shop for a public school fundraiser garden party they are hosting along with another couple on Saturday night. I am letting them borrow some of my equipment, including my Margaritaville mixer, about which they always teased me but are now very happy that I still have it!
Have a wonderful evening, Kachina, and my best to you.
aroc3435
Washington, DC
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