Sizzling, sticking, and teasing

When meat or fish touches the grill grid, it should sizzle. In the places where the food makes contact with the metal, the liquid evaporates and a dark brown grill mark appears.

With a cast-iron grid, it’s important not to rotate or turn over the food too fast after its first contact. Allow it to grill for at least a minute, or the food will stick to the grid and tear. The crust needs to sear, and then you can move the food more easily. But sometimes pieces stick anyway. This might happen because the grill hasn’t been seasoned evenly, or the grill is too cold. Too much moisture in the food, or cooking food directly from the freezer, can also cause it to stick. The best solution is to tease the piece with tongs. Grab the meat with the tongs without actually lifting it. You can sometimes shake the piece loose by jerkily moving it sideways with your tongs. When it works, you’ll notice it comes free. If it doesn’t work, slide your spatula under the piece and gently lift it. Make sure to place it somewhere else, ideally on a spot where the grill is sufficiently hot.