Orders placed during the holidays will be shipped from 31/01/2026

GHISANATIVA: pots, pans, grill pans in naked cast iron and portable hobs in cast iron

GRILLED COOKING METHOD:

WE GRILL THE STEAK ON GHISANATIVA

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.

The 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:

  • Blue 46 – 48°C
  • Rare 49 – 50°C
  • Rare 52 – 54°C
  • Medium cooking 56 – 58°C
  • Well done 60 – 62°C

Since the Ghisanativa temperature is fundamental, it is only with practice that the Maillard reaction can be perfected.

The steak