Grilling mats, made of heat-resistant PTFE, offer a solution for cooking delicate items like fish and vegetables by preventing sticking and ensuring even cooking. However, they block direct flame, which is necessary for achieving a good sear on thicker cuts of meat such as steak or ribs. Chef Silvio Correa recommends grill mats for shrimp and flaky fish but advises against using them for items requiring a crust. They simplify cleanup and enhance cooking but may not suit all grilling styles.
A grill mat can be useful for delicate items like fish or sliced veggies, preventing sticking and grill marks. However, it does block direct flame, so if you love a charred sear, you might want to skip it.
Grill mats are great for shrimp, flaky fish, and even eggs, but not essential for steaks or anything needing a solid crust.
You should avoid using a grill mat when you need direct heat and a real sear, like when grilling steak, burgers, or BBQ ribs.
Those grill marks (and the occasional lick of fire that kisses the surface of meats) are what make burgers and ribs look so appetizing.
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