It's just fantastic. When frying or braising in porcelain-enamelled cast-iron cookware (Le Creuset, Staub, or Kirkland/Sam versions), they completely solve the problem of gray stains left by metal grilles. They're also much more stable in the pan than metals and tend to stay in place rather than slip as you move the pan in and out of the oven. Being able to stack them on top of each other to raise the meat twice as high is very useful - I've just used both on a pork shoulder and it kept the meat free of melted fat during a long slow roast. They're dishwasher safe, sometimes a little touch up is needed, but it's a lot easier to clean than a metal counter. The best frying pan I've ever used.
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