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| |  | Le Creuset Cookware | Home » » » Le Creuset Enameled Cast-Iron 9-Inch Panini Press | | | | | | | Description: | | Cast Iron has long been the preferred material for grills but the lengthy seasoning process and high maintenance was discouraging. Le Creuset's porcelain enameled interior gives you the benefits of cast iron without the seasoning process. The Panini Press is a ribbed cast iron plate that works in conjunction with a skillet grill to produce top and bottom searing simultaneously. You can also create mouth-watering steaks and seafood, plus the Panini Press can be used to expel excess fat for a delicious low-fat dish! | | | Features: | |
• 9-inch panini press made of enameled cast iron
• Ribbed surface helps impart tasty grill marks on food
• Heat-resistant phenolic knob for a secure grip when lifting
• Hand washing recommended; oven-safe up to 350 degrees F
• Measures 9 by 9 by 2 inches; limited lifetime warranty
| | | Product Details: | | | Product Length:
| 10.0 inches | | Product Width:
| 10.0 inches | | Product Height:
| 10.0 inches | | Product Weight:
| 2.4 pounds | | Package Length:
| 10.6 inches | | Package Width:
| 9.9 inches | | Package Height:
| 3.3 inches | | Package Weight:
| 4.15 pounds | | Average Customer Rating:
|  based on 7 reviews |
| | | | Customer Reviews: | |
Average Customer Review:
 ( 7 customer reviews )
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Most Helpful Customer Reviews
69 of 70 found the following review helpful:
 Simple, effective, and will probably last foreverDec 12, 2004
By toughcrowd
While shopping a retail cooking store, I fell in love with the Krups FDE312 panini press. A bit of Amazon research, however, turned up a disturbing pattern of sudden failures in this product. Research into other presses from Cuisinart, DeLonghi, Breville, Villaware, and others failed to produce a clear front runner. It seemed that each product had one or more issues - non-removable grill plates, difficult cleaning, lack of grill ribs, flimsy handles, tendency to dry food, non-adjustable temperature, etc. Enter the Le Creuset 10 ¼" grill pan and panini press. You can submerge them to clean. They're coated with enamel, not Teflon, which means with proper care they will last two lifetimes (although they're only guaranteed for the lifetime of the original owner). There's no electrical element to burn out, no cord to store, no moving parts to break. Use is simple. Heat the grill on one burner (we have gas, but they're supposed to work with other technologies) and the press on the other. Wait until a spatter of water vaporizes almost instantly. Brush grill pan with some oil. Place sandwiches on grill pan. Pick up the press, brush on some oil, place on sandwiches and press for a few moments. Sizzle, sizzle. Wait until the cheese melts. Serve. The panini were just like what I'd eaten in Italy. I haven't owned an electric press, but I can't imagine they'd be better. Cleanup of the enamel surface requires a bit of care but, unlike every Teflon-coated product I've ever owned, that surface will probably still be there 20 years from now. And since the grill pan actually has sides (unlike every electric panini press I looked at), there was no side-spattering and thus no cleanup to do around the cooking area. The only disadvantage - the grill/press combination cost me $150, about twice the cost of the average electric panini grill. But since many of the grill reviews I read spoke of this being their second (or third) electric grill, I suspect I'll make my money back over the next 20 years.
52 of 57 found the following review helpful:
 Please consider your options for panini carefully...Jan 03, 2008
By pokohoho
"book lover"
I bought the set of Le Creuset grill pan and press, but I considered just getting the press (which now would have been my second choice: traditional panini maker, this, the press/pan set) so I thought I would post this review here too. This works okay if you want to make one, maybe two sets of sandwiches at most. It may work better if you have a gas stovetop (I don't) but works passably with a flat top electric stove top (what I have) and I'm guessing it would work with electric burners as well. I got all excited reading other reviews about how this press will last forever (it probably will), how it is high quality (true), easier to store (also true), simple to clean (still true), has no breakable parts (yes, yes) and can also be used for other food items like burgers and chicken (probably also true). But I mostly wanted it for panini.
Using it: After opening it I read that this is not meant to be used with my type of cook top but I thought I could probably still make it work. And I did. But it took three batches of panini to get the crust I wanted. Too black, too white, just right-- and I don't see how anyone, no matter the cook top, will avoid this process. No little dial to set like on a traditional panini maker for how you want your toasted product to turn out. Second, the instructions say, heat your pan and press on separate burners till hot. Then grease each piece and set the press inside the pan for a minute or so, then do your sandwiches OFF THE HEAT. Okay great. Now say you want to make more than two sandwiches, which is what the pan will hold. No problem for the pan, just put it back on the burner to reheat, but what about the press? It is now greased on the side you put directly in contact with the burner (perhaps more of a problem for electric ranges...). You can carefully wipe it dry (it's still hot) and stick it back on the burner, then grease it again (did that, annoying to deal with, but it worked). You can use the retained heat from the press and pan and get a much more lightly toasted second set of sandwiches (have also done that) and then you pretty much have to start over. With a traditional press you can just keep sliding sandwiches out, sandwiches in. I'm feeding a family of six, so to me this seems like a real selling point for the grills and a real drawback for the press.
After I mastered my pan and press I was all happy till I got to thinking, what would one of these taste like without the grill marks? Some of the traditional presses have two sided plates, one smooth, one ridged. I wanted to try a smooth panini. Luckily I had the wit to realize this would be a simple matter. I got out a plain old frying pan and made a no grill marks panini by simply using slighly thinner bread, and pressing the sandwich down with a spatula as it was cooking, then flipping it halfway through. I liked it better, but that is a matter of opinion. It did get me thinking though: I already have high quality skillets. Did I really just pay $150 for a fancy grilled cheese sandwich pan? Yes, I think I did.
I would say that the most value I got from this purchase is the little booklet that came with it urging you to mix spices in a small dish of olive oil, then to brush your panini bread with this mixture on the outside before making them. It is delicious. Don't think I would have thought of it on my own and my panini cookbook doesn't mention that great little idea, so kudos to Le Crueset for good cooking tips. But you may want to consider (as I wish I had), before dropping your cash: does anyone really need a panini maker? To cook something both sides at a time, thus saving a total of two minutes, and to imprint it with grill marks: is this worth $150 to you? Or $80 or $90 if you go the traditional press route? Before buying this or any panini press I would urge you to get out a heavy duty flat bottom skillet, assemble a panini, place it in the pan over medium heat, press it down with a spatula, and carefully flip it two minutes later. If this is tasty to you, you just saved yourself more than $100 and you are still enjoying a panini.
I hope to use this pan for other things, like burgers, steaks and chicken, to feel I got my money's worth out of it. It is a great pan, nothing wrong with it, thus the four stars. HOWEVER If I really wanted fancy grill marked panini I think I would rather have gone with a traditional press for the convenience of making multiple sandwiches, not using up more than half my stove to make what is supposed to be a quick and simple meal, and adjustable temperature control. Nor would I get one with multisided plates. I would use a frying pan for a "no grill marks" sandwich. Something to think about!
30 of 31 found the following review helpful:
Do NOT scrimp for the cheap imitation!Aug 22, 2005
By Rebecca
"Rebecca"
I spend a lot of time in the kitchen. 99% of the time I reach right past my Calphalon and pull out the Le creuset. It's big, bulky, and weighs a ton, but it is hands down the best cookware I've ever owned. I use my square grillet for everything from burgers to meatloaf, as it cooks as well in the oven as it does on the stove. I intend to never have to purchase another set of cookware in my life, so when I had to spend $50.00 for a panini press, I didn't even give it a second thought. This press heats evenly over the grillet, and gives panini the perfect press and crisp grill marks. The pan and press can be soaked so cleanup is a breeze. I would not recommend buying a cheaper version; you get what you pay for!
1 of 1 found the following review helpful:
Must have for Le Creuset fansApr 26, 2010
By Nicole L Cantu
We bought this instead of getting another panini maker. Works well, you just need to make sure to heat it enough and give it time. Not as fast if you are use to larger panini maker.
Works as statedApr 23, 2012
By J. Parks
This product works as it stated it would, but cleaning can be an issue once the press cools...be careful and clean once able...
See all 7 customer reviews on Amazon.com
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