The grill range every home should have this summer
From kitchen must-buys to grilling hacks and tips, these are the steps that’ll upgrade your hot-weather cooking game
Words: Josh Lee
In association with:
There are few occasions more synonymous with the summer months than grill cooking: the addictive smack of the char, the flavour of high heat, the communal dining experience as you arrange plates of gently charred produce – spears of asparagus, chunky leeks, tomatoes vibrant with pure colour. It’s a beautiful thing, one that plugs you into the brightness of the season and syncs you and your friends around the table into a spirited rhythm. Covered with sauce, happy on wine, and in the company of those you love the most – these relaxed, soft summer occasions are perhaps the happiest many have ever known.
We bring this up by way of saying that as we’re about to launch ourselves into months of hot, baking weather, now is likely the time for you to start refining your grilling capabilities.
At Gentleman’s Journal, we’ve long tested various barbecues and endless lines of summer-focused cooking paraphernalia – but, of late, we’ve been especially pulled in by the cast-iron and non-stick grilling range by renowned cookware company Le Creuset, not just for the vibrant aesthetic that the brand is so celebrated for, but also for its ease-of-use for every occasion.
Below, to help refine and raise your cooking game in the coming months, we give you the rundown of Le Creuset’s history; the benefits of its grilling line; which piece of kit best suits your needs; how to care for each product; and a fuss-free recipe to fall back on week after week.
A Brief History of Le Creuset
For little under a century, Le Creuset has been the benchmark for cookware, its jolts of colour on any kitchen shelf acting as an emblem of a chef or home cook who has nothing but pure reverence and love for the stoves.
It began in 1924, when a pair of Belgian industrialists – Armand Desaegher and Octave Aubecq (one, a specialist in enamelling; the other, an expert in casting) – became acquainted at Brussels Fair and agreed to work together, coming up with the essential production process of the enamelled cast-iron cocotte that Le Creuset still produces today.
As a result, Le Creuset earned its reputation as the architect who introduced enamelled cast iron to the market, a product that is celebrated for myriad reasons: optimal heat convection, moisture retention, and its smooth enamel exterior. Perhaps most important, too, is that the hardy, durable build facilitates a long-lasting, high-design item that lasts the decades and is treated as a sort of culinary heirloom that’s passed lovingly down the generations.
Then, of course, is the fact that the brand was the first to bring coloured cookware to the world – its debut hue, Volcanic, took its cues from the aggressive orange shade of the molten cast iron inside the foundry moulds – and since 1925, roughly 200 colours have been added into Le Creuset’s portfolio, providing many homes with a colour that best complements their interiors, whether it be the rich coolness of Azure, the sleekness of Satin Black, or the cheery pop of Shell Pink.
Le Creuset’s Grilling Range
Now, with summer in mind, and with outdoor dining soon to be a staple in the next months, we’d nudge you towards one specific sector of Le Creuset’s comprehensive suite of goods: its cast-iron and non-stick grill range, a tightly edited selection of products that allows you to cook indoors but still attain the same coveted flavours you’d get from barbecuing.
When it comes to cast iron, each item is completely vitrified and takes on a beautiful patina over years of usage; meanwhile, non-stick options are lighter and easier to move around the kitchen, and much like cast iron, require little oil, meaning a healthier style of cooking all round.
Moreover, regarding the latter material, another key element is that its seven-layer build, which takes longer to heat, ensures an even cook every time. Additionally, this construction, which has been independently tested for metal-utensil abrasion resistance, is four times more robust than ever, making it capable of withstanding daily use. And the nature of the non-stick coating also, of course, not only means its ideal for cooking more delicate food, such as fish, seafood and vegetables, but it also allows for an easy clean up.
Cast Iron
- A well-rounded piece of kit, it’s suited for grilling, searing, roasting, deglazing and finishing meat, fish, and vegetables
- The fact that the range can be used indoors means that you can recreate outdoor, barbecue-style flavours throughout the year, regardless of the weather
- Each product from the range is suitable for any heat source, including: gas, electric and ceramic stoves, induction hobs and the oven
- Large loop helper handles, featured across most of the range, guarantees a safe and secure grip, perfect for when transferring the product from hob top to oven to table
- Heat is distributed evenly, allowing for an efficient cook and preventing sticking and burning
- The rib design creates coveted grill marks and a perfect caramelisation, and also allows for cooking fats to run away
- Deep walls have several benefits: they enclose juices, perfect for creating sauces (the dual-sided, anti-drip spouts also make an easy experience of emptying fats and sauces from the pan); they are ideal to house larger pieces of meat and fish; and, due to their steep angle, they minimise splashes onto the countertop and the area surrounding your stove
- Each piece is completely vitrified and takes on a beautiful patina over years of usage
Non-Stick
- Perfect for cooking more delicate food, such as fish, seafood and vegetables
- The fact that the range can be used indoors means that you can recreate outdoor, barbecue-style flavours throughout the year, regardless of the weather
- Each product from the range is suitable for any heat source, including: gas, electric and ceramic stoves, induction hobs and the oven
- Large loop helper handles, featured across most of the range, guarantees a safe and secure grip, perfect for when transferring the product from hob top to oven to table
- Lighter than cast iron and easy to move around
- Made with hard anodised forged aluminium, heat is distributed evenly, allowing for an efficient cook and preventing sticking and burning – you’ll only need to cook at a low or medium temperature
- The rib design creates coveted grill marks and a perfect caramelisation, and also allows for cooking fats to run away
- Non-stick coating, both inside and outside, minimises the need for oil and ensures an easy cleanup
- Strong and robust finish, capable of withstanding daily use
The Gear
Le Creuset’s grilling range, it must be said, is a comprehensive set, running the gastro gamut from grillits® to skillets in several shapes, sizes and colours – all made with differing features. Below, we’ve narrowed down the five essentials for your kitchen.
Cast Iron Deep Square Grill 30cm
Deep walls make this bit of kit best suited for large hunks of meat, whole poultry and mounds of veg, allowing you to cook with an even dispersion of heat while teasing out the food’s juices, which can be used for sauce-making. On a practical level, two large handles mean the item is easy to move around – we find it particularly useful when transferring slabs of rib-eyes from the kitchen to the patio table – and an easy serving of sauce comes courtesy of the wide pouring lugs.
Cast Iron Square Grillit® 26cm
Created in a slightly smaller dimension, the Cast Iron Square Grillit® is, we find, better suited for everyday small-to-medium servings (three or so pieces of red mullet work quite well here). Again, a D-shaped handle allows for safe lifting – and the longer handle helps steady the entire Grillit® when moving food around the surface.
Toughened Non-Stick Square Grill with Long Handle 28cm
Those who have a penchant for cooking more delicate items, such as vegetables, fish and seafood, should reach for this option – its rigid, squared structure not only allows for more items to be placed neatly inside, but it also makes for a fast and even cook, great for preparing charred squash, scallops and tuna steaks. The non-stick makeup, Le Creuset’s best to date, once again dials down any complications.
Cast Iron Rectangular Grill 32cm
The Cast Iron Rectangular Grill is best for those whose home is a little low on space, thanks to its slim, streamlined design that is easy to slip inside cupboards and large drawers. Additionally, with its open surface, it also makes for a great platter from which to serve various foods (pork cutlets, corn on the cob, lamb skewers). Also perfect for making flatbreads and pizzas – great for large gatherings around the table.
Cast Iron Shallow Rectangular Grill 30cm
Defined by its separate cooking areas, the Cast Iron Shallow Rectangular Grill is a nifty workhorse that allows the person in charge to cook, sizzle or sear two different types of food simultaneously. With a shallow rib design, this grill is particularly amazing for cooking fish quickly and what’s more, it won’t stick.
The Accessories
At Gentleman’s Journal, we often advocate that a selection of well-designed, well-made details can elevate the everyday into the extraordinary, whether that be an elegant pocket square or a subtle, punch-packing set of speakers. We also take this rule seriously when it comes to table dressing and cooking itself. To add further style cred to your get-together, consider reaching for the below.
Table Dressing
Cooking Tools
Le Creuset’s Top Tips for Grilling
Grilling – and especially barbecuing – is often thought of as an investment in time: the slow burn of the charcoal or wood, the gradual process it takes for the smoke to impart its flavour into the ingredients, and, of course, the months – perhaps years – it takes to properly learn the sound techniques for cooking with outdoor fire.
With the Le Creuset range, however, the grill experience comprises only a few fuss-free ingredients and easy-to-follow techniques, which makes the task at hand as painless as a languorous summer afternoon.
- Preheat your grill over a low-to-medium heat while you prepare your food – doing so will not only ensure your foods sears properly, but it’ll also create an even cook that avoids the aforementioned sticking and burning
- For healthier cooking, lightly brush your food – not the grill – with a little bit of oil
- To test if your grill is hot, splash a little cold water onto your grill – if it sizzles and evaporates immediately, it is ready to cook with
- For maximum flavour and speedy cooking, butterfly joints of meat, such as lamb and chicken
- For the perfect char, cook in batches instead of overcrowding the pan
- If using a cast-iron grill, don’t turn your food too quickly. For meat and fish, the right time to turn is when it has formed a crust
- If cooking more delicate foods, use toughened non-stick grills
- If cooking burgers, add an ice cube to the grill to keep them moist
How to Make Your Le Creuset Products Last
As a company that tries to minimise our waste and prolong the life of the high-quality products we already use, we’re fully invested in properly caring for pots and pans, regardless of how durable and hardwearing their build may be.
With regards to Le Creuset items, we must make it clear that a pan or skillet won’t look box-fresh once it’s been cleaned – a bit like how a pair of Derby shoes won’t appear entirely pristine after being buffed and polished – but its Cast Iron range will, however, take on that elegant patina we mentioned earlier.
To ensure longevity in the item, we suggest following these steps:
- After using the pan, allow it to cool down before you clean
- Rinse away any large residues with warm water before scrubbing
- Fill the pan with half an inch of water and a few drops of mild dish soap. We suggest this one, here
- Gently scrub the pan, using soft, natural or nylon sponges and brushes. Le Creuset sells a handy grill brush option, here
- Discard the dirty water and rinse again until clean
- Dry the pan thoroughly before storing away
The Recipe
And, finally, now that you’re clued up on the gear, its benefits and how to care for it, it’s time to invite a few guests round and make use of your new investments. There’s a seemingly endless list of recipes we can recommend to you, including those by London’s best chefs, but there’s something about the below recipe, recommended to us by Le Creuset, that sings to us. Perhaps it’s the simplicity of the method, or the transcendent taste of that time-old flavour of meat and bread – yet, whatever our reason, it’s perfect for the summer ahead.
Grilled steak with two-ingredient flatbreads
Prep time: 45 minutes
Cooking time: 45 minutes
Serves: 4–6
Ingredients
For the shawarma butter:
- 12.5ml ground cumin
- 12.5ml smoked paprika
- 12.5ml turmeric
- 250g butter, room temperature
- 12.5ml ground cinnamon
- 12.5ml ginger powder
- 12.5ml chilli powder
- 1 lemon, zested
- 5ml sea salt
- 5ml ground black pepper
, For the flatbreads:
- 240g self-raising flour
- 375ml double-cream plain yoghurt
- 5ml salt
For the steak:
- 4 free-range sirloin steaks
- Olive oil, for brushing
- Sea salt, to season
Method
- To make the shawarma butter, heat a Le Creuset Non-Stick Frying Pan over low heat and toast the cumin, paprika and turmeric until fragrant
- Immediately remove the spices from the heat and transfer to a bowl to stop them from burning
- Place the softened butter into a mixing bowl and add the remaining ingredients, as well as the toasted spices. Mix well with a spatula until the butter is creamy and the spices are well incorporated
- To make the flatbreads, place all the ingredients into a large mixing bowl and combine until a slightly sticky dough is formed
- Portion the dough into 8 balls if you want slightly larger breads
- Generously flour a work surface and roll out each dough ball into rustic flatbread shapes, about 4mm in thickness
- Heat a Le Creuset Cast Iron Rectangular Grill over medium heat, drizzle each flatbread with olive oil, and grill each side for 2–4 minutes until golden and puffy
- Brush each flatbread generously with the butter
Tip: These flatbreads are so quick and easy to make and require no proving. The dough can also be made the night before and stored in the fridge, taken out the next day, brought to room temperature, rolled and grilled. Spices like smoked paprika, cumin and coriander can be added to your flatbread dough.
- To make the steaks, remove them out of the fridge 30 minutes before cooking to bring them to room temperature
- Pat dry steak on a kitchen paper towel
- Brush the steak with a drizzle of olive oil and season well with salt
- Using stainless-steel tongs, place the steak fat side down on the hot grill and allow the fat to render until golden and crispy
- Once the fat is rendered, cook the steaks on each side to your liking
- Remove from the pan and allow them to rest. Serve with griddled flatbreads and green tabbouleh salad
Want more seasonal advice? This is our selection of 5 never-fail sunglasses to see you through summer 2023…
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