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Le Creuset 32.5cm 2-Handle Grill (P166386)

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This large griddle is perfect for larger families who love their steaks and grilled food. The broad surface has enough room for six large steaks or up to eight or nine regular sized ones....  Read More

Features

Cooking With Cast Iron

Enameled cast iron is a remarkable and robust material that performs well with modern requirements for food preparation and cooking. Whether you choose to stir-fry, slow-cook a casserole, sear a steak or bake a cake, there is a shape that is suitable. Cast iron performs well for either slow cooking or high-temperature searing.

 

Cast iron can be used reliably on any heat source, including induction, and with any oven or grill. It has the ability to retain heat efficiently, which allows for use of lower heat settings in stovetop and oven cooking. On the table, a hot covered dish will keep food hot for second servings.

 

Cast iron can also be used to keep foods cold. A chilled dish becomes an ideal cold food server on a hot summer day. It can also be placed in the freezer for food storage or advanced food preparation.

 

BEFORE FIRST USE

Remove all packaging and labels. Wash the pan in hot, soapy water, then rinse and dry thoroughly. Your pan is now ready to be used and does not require any further preparation.

 

HEAT RECOMMENDATIONS

Le Creuset cast iron cookware can be used on all heat sources including gas, electric solid plate or radiant ring, vitro-ceramic glass, induction, and ovens fired by gas, oil, coal or wood. When using any glass-topped stove, always lift the pan when moving it; never slide it, as this may damage the stovetop or the base of the pan.

 

Always match the pan’s base size to the stovetop heat zone to maximize efficiency, and to prevent overheating of the pan sides or damage to the handles.

 

Gas flames must always be confined to the base area, and must never extend around the sidewalls of the pan. Long handles should be positioned safely where they do not hang over the front of the stove or other heat zones.

 

COOKING HEATS

Medium or low heat will provide the best results for cooking, including frying and searing. Allow the pan to heat gradually and thoroughly for even and efficient cooking results. Once the pan is hot, almost all cooking can be continued on lower settings.

 

High heat temperatures should only be used for boiling water for vegetables or pasta, or for reducing the consistency of stocks or sauces. High heats should never be used to preheat a pan before lowering the heat for cooking. Cast iron retains heat so efficiently that overheating will cause food to burn or stick.

 

OILS AND FATS

With the exception of Grills, the enamel surface is not ideal for dry cooking.

 

Your choice of liquid, oil, fat or butter should completely cover the base before heating begins. Do not leave the pan unattended, and do not allow a pan to boil dry, as this may permanently damage the enamel.

 

For deep frying, the maximum oil level must not exceed 1/3 full. This depth allows sufficient height above the oil for it to rise once foods are added. An oil frying thermometer should be used for safety, and a lid should be readily available in case of overheating or flaring.

 

FOOD STORAGE AND MARINATING

The vitreous enamel surface is impermeable and therefore ideal for raw or cooked food storage, and for marinating with acidic ingredients such as wine.

 

TOOLS TO USE

For stirring comfort and surface protection, Le Creuset silicone tools are recommended. Wooden or heat-resistant plastic tools may also be used. Metal tools, spoons or balloon whisks may be used, but require special care – they should not be scraped over the enamel surface. Do not knock these on the rim of the pan.

 

Hand-held electric or battery-operated beaters should not be used. Their blades will damage the enamel. Knives or utensils with sharp edges should not be used to cut foods inside a pan.

 

HANDLES

Cast iron handles, stainless steel knobs and phenolic knobs will become hot during stovetop and oven use. Always use a dry thick cloth or oven mitts when lifting.

 

HOT PANS

Always place a hot pan on a wooden board, trivet or Le Creuset silicone mat—never on an unprotected surface.

 

OVEN USE

The black phenolic lid knobs on our Signature range of enameled cast iron are heat-resistant to 480°F / 250°C. The black phenolic lid knobs on our Classic range of enameled cast iron are heat-resistant to 375°F / 190°C. Products with integral cast iron handles or stainless steel knobs can be used at any oven temperature. Pans with wooden handles or knobs must not be placed in the oven.

 

Do not place any cookware on the floors of ovens with cast iron linings. This will increase the cooking temperature inside the oven, resulting in an increased cooking rate with detrimental effects on food. Do not drag cookware across the floor of the liners. For best results always place on a shelf or rack.

 

COOKING TIPS FOR GRILLING

Grills may be preheated to reach a hot surface temperature for searing and caramelization. This advice does not apply to any other products.

 

For correct grilling and searing, it is important that the cooking surface is sufficiently hot before cooking begins. Sear lines from ribbed grills will not be produced if the pan surface is too cool, or if the food is too wet. Place the empty pan on medium heat and allow it to heat for several minutes. Do not add oil to the cold pan—the oil may become too hot and smoke.

 

Take a few drops of water on your fingers and scatter over the hot surface. If they sizzle and evaporate almost immediately it is hot and ready for use. If the water produces steam and has no sizzle, heat the pan a little longer and repeat the water test again. When the surface is hot enough, lightly oil it with cooking spray or brush it with oil using a Le Creuset silicone basting brush. Vegetable, ground nut or corn oils are recommended. Olive oil may cause excessive smoking.

 

Once a patina covers the cooking surface very little oil will be necessary. For distinct sear lines, leave the food undisturbed on the surface for several minutes. If the food is moved too quickly the lines will be poor, and steam from the food may be released onto the surface.

 

Any food for grilling or searing must be quite dry before it is placed on the hot surface. Wet foods will not achieve good sear lines and may result in a steamed appearance and flavor. Use paper towels to pat off excess moisture from foods. Oil can then be brushed over the food if desired. Foods that have been marinated should also have excess moisture removed with paper towels.

 

COOKING TIPS FOR SHALLOW FRYING AND SAUTEING

For frying and sauteing, the fat should be hot before adding food. Bring the pan and fat or oil to the correct temperature together.

 

Oil is hot enough when there is a gentle ripple in its surface. For butter and other fats, bubbling or foaming indicates the correct temperature. If either begins smoking, or if butter begins browning, it is too hot and should be cooled slightly before proceeding. The quickest way to do this is to remove the pan from the heat source for a few moments. For longer shallow frying a mixture of oil and butter gives excellent results.

 

CLEANING AND CARE

GENERAL CARE

Always cool a hot pan for a few minutes before washing.

 

Do not plunge a hot pan into cold water. While Le Creuset’s enamel is designed to be the most durable on the market, thermal shock may still occur, resulting in cracking or loss of enamel.

 

If there are food residues, fill the pan with warm water and let soak for 15 to 20 minutes before washing. A brush can be useful for removing small food deposits, or for cleaning between the ribs on grills. Do not use scourers or abrasive cleaners on the cooking surface. Nylon or soft abrasive pads or brushes can be used to remove stubborn residues. To avoid damaging the enamel, do not use metallic pads or harsh abrasive cleaning agents.

 

Light stains or metal marks caused by metal tools can be removed with Le Creuset cookware cleaner. An occasional cleaning with this product will also retain the new appearance of your pans. It can be purchased on this website or from your local retailer.

 

Never store pans while they are still damp. Store pans in a dry cupboard or airy space away from steam.

 

Maintain the tightness of all handles and knobs by checking and retightening them regularly.

 

Le Creuset enameled cast iron is extremely durable but it may be damaged if accidentally dropped or knocked against a hard surface. Please note that this is not covered by our Lifetime Warranty.

 

DISHWASHER USE

All pans with integral cast iron, phenolic handles or stainless steel knobs can be washed in the dishwasher. However, constant dishwashing may lead to some dulling of the enamel finish. This is not harmful and will not impair performance. When using the dishwasher always allow the cycle to finish before opening the door. This will ensure the pans are dried thoroughly.

 

Pans with metal handles can be washed in the dishwasher, but this greatly reduces the development of a patina; as a result, grills and skillets will require oiling for a longer period. Pans with wooden handles are not dishwasher-safe.

 

SATIN BLACK

Satin Black enamel can be found on skillets, grills, frying pans, saute pans, woks, tagines and a number of round and oval casserole dishes. Satin Black enamel has a smooth feel but is not as glossy as other light-colored interior enamel finishes. It has been specially designed for higher surface temperature cooking, which is not the same as simply using a piece on a high heat.

 

With cast iron, higher surface temperatures can be achieved by allowing any piece to heat thoroughly on a medium setting. This makes the satin black interior ideal for frying, grilling and searing.

 

Satin Black enamel will keep its good looks and allow a patina to build on its surface with continued use. A patina is the result of the natural oils and fats from foods baking on to the hot surface. The patina should not be cleaned off, as it enhances the cooking performance and the release of foods. It also reduces the need for surface oiling.

 

With the higher surface temperatures achieved during frying, grilling and searing, sugars and some enzymes will cause caramelization. This not only aids in the retention of moisture and flavor, but also produces the sear lines and crusty exterior on grilled meats.

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Brand Le Creuset
Material Cast Iron

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This large griddle is perfect for larger families who love their steaks and grilled food. The broad surface has enough room for six large steaks or up to eight or nine regular sized ones. it's great for cooking butterfly chicken breasts or large slices of aubergine. You could even bring your griddle to the table to serve your meat with a flourish and a sizzle!

 

Durable Enamel Interior

Le Creuset’s specialist protective satin black enamel finish on the inside of the pan is durable and hygienic ensuring there is no flavour transfer the next time you use the pan. The durable surface withstands high temperatures and will not wear or peel off over time.

 

Cast Iron

Using a cast iron grill you will be able to heat the pan to the searingly high temperatures needed for cooking the best steaks. Le Creuset Cast iron heats evenly and retains heat so you can even serve straight from the grill at the table to keep food warm for longer.

 

About Le Creuset

Recognised the world over as one of the most premium and sought‐ after brands in kitchenware, Le Creuset have been providing outstanding quality cookware since 1925.

Famous across the globe for their iconic volcanic orange enamelled cast iron casserole, a design that still forms a key part of their range to this day. The range now encompasses toughened non‐ stick and 3‐ ply stainless steel cookware, ceramic oven‐ to‐ table pieces, and a continuously evolving colour range of their classic cast iron collection.

Instructions for use
The recommendations for care and use apply to all Le Creuset 3-ply stainless steel products.

BEFORE FIRST USE
Remove all packaging and labels, wash pans in hot soapy water, rinse and dry thoroughly.
For items with a non-stick coating we recommend conditioning the non-stick surface before using for the first time. Rub a film of vegetable or corn oil over the entire cooking surface using a pad of kitchen paper towels. Rinse with hot water, dry thoroughly. The pan is now ready for use. Occasional re-conditioning after this will help to protect the surface and promote longer life.
When frying in an uncoated pan for the first time or whenever the pan has been cleaned in the dishwasher prepare the pan as follows:
Add some vegetable or corn oil so that the base is covered.
Heat the oil gently and turn the pan to coat the inner side walls.
Remove the pan from the heat, let it cool and clean with kitchen paper.
Add some further oil, fat or butter and begin cooking as normal.
Season the food only after sealing on the hot surface.
Turn food only when the surface has sealed and it is easily released.
Reduce the temperature after sealing.

Usage
Heat Zones & Sources -
Le Creuset 3-ply stainless steel pans are:
Suitable for use on all hobs, including induction. They can also be used in all types of conventional oven and, for shallow shapes, under the grill.
The 3-ply construction of the pans means you do not need to cook on high heat settings. Only MEDIUM to LOW heat is needed for most cooking, including frying and searing.
ALWAYS match the pan base size to the hob heat zone it is to be used on. Gas flames must always be confined to the base area and NEVER extend up around the side walls of the pan
On any glass-topped hob always lift the pan on and off, or across the surface. Never slide the pan as this may cause damage to the pan base as well as to the glass.
NEVER heat an empty pan
If using salt, always add to the hot cooking liquid or food so that it can dissolve thoroughly. Never pour directly onto the stainless steel surface as it may cause pitting.
N.B. Non-stick pans - to protect and prevent damage to the surface, use only MEDIUM and LOW heats for all cooking. NEVER use high heats.

Induction Hob Cooking
Always match the diameter of the pan base to the induction hob cooking zone
Using a pan with a small base diameter on too large a cooking zone may result in a weaker magnetic field being created and reduced heat output. In some cases the hob may not "recognise" the pan and no heat will be generated.
DO NOT use the boost function for longer than is required to bring the pans contents to a boil. The boost function should only be used for rapid heating of large quantities of water e.g. for boiling pasta or vegetables.
During cooking, you may notice some slight noise being generated in the pan by the induction hob. This will not damage the pan or affect cooking performance

Fat-free Cooking (Non-stick pans only)
When cooking with no added fat or oil, pre-heat the pan on a medium setting for approximately 2 minutes before adding the food.
DO NOT leave the pan unattended during this time or allow the dry non-stick surface to overheat as permanent damage may occur.

Reduced-Water Cooking
The close-fitting lids, even heat distribution and excellent heat retention qualities of Le Creuset 3-ply Stainless Steel cookware allows cooking with very little liquid. This method is ideal for vegetables and fruit where flavour can be concentrated and nutrients retained.
Place the food and liquid into a cold pan. In 16-20cm pans allow 100ml water for a 20-30 minute cook. In a 24cm pan allow 150ml water.
Put on the lid and bring to a simmer when steam will be seen escaping around it. As soon as this happens reduce the heat to very low, so that no steam loss is visible.
Cook for the required time. Do not lift the lid during the cooking period as steam will be lost and more liquid will be required to replace it.
N.B. Reduced-water cooking is not suitable when using a steamer insert or with the Pasta Pot when it is used with its pasta insert.

Food storage and marinating
Do not store raw, marinating or cooked foods in the pans. Ingredients may cause damage to the surface.

Tools to use
To protect your pans we recommend using silicone, heat-resistant plastic or wooden tools in both uncoated and non-stick coated pans.
However, metal tools, spoons or balloon whisks may be used with care, but should not be used harshly or scraped over the surface.
Never knock metal tools on the top rim of the pan
Knives or utensils with sharp edges should never be used to cut foods on the surface of a non-stick pan. Hand-held electric or battery operated beaters or blenders should not be used on a non-stick surface.

Oven use
Suitable for use in all types of conventional oven (not suitable for microwave ovens).
Oven safe to 220°C/Gas Mark 7.

Grill Use
Shallow shapes can be used under the grill.
When using a non-stick pan under a hot grill there should be a minimum distance of 5cm between the heat source and the top rim of the pan.

Handles
Handles are secured to each pan with stainless steel rivets.
Always use a dry oven glove or cloth when handling hot pans during and after cooking.

Cleaning and Storage
Cool pans for a few minutes before washing in hot soapy water, rinse and dry thoroughly or clean in the dishwasher.
For more stubborn residues fill the pan with warm water and leave to soak for 10-15 minutes.
Do not fill hot pans with or plunge into cold water.
Use only soft, nylon pads or brushes for removing stubborn residues. Do not use any harsh abrasive pads or cleaning agents on any of the surfaces as they may cause damage.
A proprietary stainless steel cleaner can be used to remove hard water lime scale deposits and other marks. It can also be used to condition, polish and protect the inner and outer surfaces (do not use on non-stick surfaces).

Cleaning non-stick pans:
After each use, cool the pan for a few minutes before cleaning then wash thoroughly.
The tough, reinforced non-stick coating offers excellent food release and is therefore very easy to clean. To maintain the appearance and performance of the non-stick coating, we recommend washing by hand in hot soapy water rather than cleaning in the dishwasher. This will prolong the life of the non-stick surface and enhance cooking performance.
If the non-stick pan is cleaned in the dishwasher:
1) use only domestic strength dishwashing detergent (we recommend non-lemon varieties)
2) the cooking surface should be re-conditioned with vegetable or corn oil before each subsequent use.
Please note, prolonged, regular dishwashing may eventually mark or discolour any item of cookware and affect the release properties of non-stick surfaces. This regarded as normal wear and tear and is not covered by the Lifetime Guarantee.

Mis-use
Overheating
Damage from overheating is instantly recognisable as the stainless steel surface may change colour producing a golden/brown/blue appearance. This is not reversible and cannot be cleaned off. However it will not alter performance in any way.
Items with a non-stick surface may also become discoloured and in severe cases the coating may detach from the pan in the form of blistering or peeling.

Scratching
Score marks or severe scratching by heavy use of metal utensils is not covered by the guarantee. Such damage is permanent and will result in the reduction of release performance on the non-stick surface.
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Next day delivery is available on a large number of our products for £6.95.

Full information on our delivery options can be found here – www.steamer.co.uk/delivery

 

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