Mario Batali Panini Grill and Press, Chianti
by Mario Batali
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Product Summary
Manufacturer: Mario BataliBrand: Mario Batali
Release Date: 2007-03-01
Model: 0-49023
Color: Chianti
Product features:
- Panini grill and press made of cast iron with porcelain enamel interior and exterior
- Distinctive signature handle and helper handle, along with cast stainless lid knob
- Heavy-duty press for adding pressure on top to create grill marks
- Washing by hand recommended; oven-safe up to 500 degrees F
- Measures 11 by 11 by 3-3/4 inches; limited lifetime warranty
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Kitchen and Housewares Reviews of Mario Batali Panini Grill and Press, Chianti
Customer Review: Gorgeous Enamel & Cast Iron Panini Grill and Press
Summary: 4 Stars
This Panini pan is beautiful, and I love the idea of it, but after a couple initial uses I was so frustrated, the trash seemed a likely final resting place. Stubbornly I was determined to find a solution for each problem I encountered. Here are the steps that solved my problems. Heating the pan slowly on a setting no higher than medium for about 10 minutes is essential. The lid also needs to be brought up to temperature, so keep it in the pan while heating. Before heating I brush the entire pan, top and bottom, with oil - one that can withstand heat, like canola, sunflower, soy or peanut oil. Much as I love olive oil it simply smoked too much for this purpose.
Realize that even with the top heated, it will not leave decent grill marks on the top side of the sandwich. The panini must be flipped over half-way through cooking to get grill marks on both sides. I found that the drier the bread, the better the result. Moisture causes it to stick to the grill, even if the pan is well oiled. Stale or at least day old bread works well, and I've had more luck with foccacia bread or whole grain than white (sourdough, French or Italian.) Breads with more body and texture cause less sticking problems.
Finally, clean-up can be frustrating. I tried soaking for 30 minutes in warm water but the hard bits on the grill pan didn't budge. What did work for me was heating the pan on low with a small amount of butter or oil. That seemed to loosen the cooked on bits. Wipe clean once the pan cools down but is still warm.
The pan is cast iron and it gets hot and holds that heat both on the pan handle and the lid knob, so be sure to use hot pads or silicone mitts, etc. I have had no problems with the enamel portion of the pan - no chipping or marks or stains of any kind - after six months of use it remains shiny and gorgeous. I rate the pan four stars instead of five simply because of the care that must be taken to obtain a good result. I love the pan and it is a welcome tool in my kitchen.
Description of Mario Batali Panini Grill and Press, Chianti
Made of durable cast iron for exceptional heat retention, this panini grill and press set is ideal not only for cooking up classic paninis, but it also works great for chops, vegetables, and more. The cookware features a black matte interior that requires no seasoning and will not react to acidic foods. Oils used and created when cooking penetrate the pores of the matte enamel to create a natural, smooth, nonstick surface, which provides easy food release and quick cleanup. Oven-safe to 500 degrees F and safe for use on gas, electric, and ceramic-top ranges, the cookware comes equipped with a distinctive signature handle and a helper handle, along with a cast stainless lid knob, that make for safe, easy handling. The grill's porcelain enamel interior and exterior comes in a variety of classic colors for a beautiful presentation on virtually any dining room table. Washing the grill and press by hand is recommended for best results, and a 16-page booklet with recipes from Mario Batali's latest cookbook, Molto Italiano, is included. The cookware carries a limited lifetime warranty and its grilling surface measures 11 by 11 inches.All Pans
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