WE ARE TAKING ORDERS UNTIL 18/12 AND THEN THE WAREHOUSE WILL BE CLOSED UNTIL 31/01/2025
WE ARE TAKING ORDERS UNTIL 18/12 AND THEN THE WAREHOUSE WILL BE CLOSED UNTIL 31/01/2025
If you were to visualise your dream steak in front of you how would you imagine it?
Seared with grill marks but without burns and a uniform pink colour inside the whole steak.
Now imagine getting this result every time. To achieve the optimum results for your steak, it is important for the heat to be evenly distributed across the entire surface of the steak causing the outside surface temperature to rise quickly while the inside only gradually. The Maillard reaction is characterised by the formation of the external “crust” layer when the surface temperature exceeds 160°C.
Pre-heating the grill pan is critically important for the best results whether you are using gas, induction, a device for grilling on embers, charcoal or on a Ghisanativa burner, suitable for outdoor and indoor use.
The amount of heat that the cast iron can accumulate will ensure temperature is not lost by the time you add the steak to the griddle.
Greasing the steak allows the accumulated heat in the plate carry over the entire surface of the steak. However, it is not necessary to brush the meat with oil before cooking it.
We recommend turning the steak often so that the heat does not penetrate too much into the heart of the meat.
To understand if the meat is cooked perfectly inside you should use the thermometer. We recommend these degrees:
Since the Ghisanativa temperature is fundamental, it is only with practice that the Maillard reaction can be perfected.
We sell our products throughout Europe. If you are interested in our products outside the EU, please contact us via email or telephone call.
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