Grilling

All manner of food may be grilled, utilising various fuels from electricity to wood. The heat source can be above, as in the overhead grills of domestic stoves, or below, such as a barbeque, cast-iron grill plate or an electric chargrill. Cast-iron grills are usually ribbed to produce the characteristic markings that look so attractive on grilled food. The advantage of this method of cooking is the minimal amount of fat or oil used in the cooking; moreover, fatty foods release excess fat as they are grilled.