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[eddyandme]

I have a couple LeCrueset pans, but not the grill pan.  

Does having grill marks on the food bring out the flavor more?

[Desertdi · Accepted solution]

No.   Actually MEAT should be browned evenly for best flavor.

[Kachina624]

@eddyandme   The grill marks are purely cosmetic.

[HonestLife · Accepted solution]

@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". 

[HonestLife]

@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". 

[Kachina624]

@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.

[aroc3435 · Accepted solution]

@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

[Kachina624]

@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.

[Catch71]

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.

[aroc3435]

@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