The real proof of the Schwank grill\u2019s value comes down to how good it is when it comes to actually preparing food, and luckily, it\u2019s fantastic at that. I can safely say that regardless of your starting aptitude or level of ability, you\u2019re going to be able to make great-tasting food using the Schwank infrared grill \u2014 particularly if that food is steak, but not exclusively.<\/p>\n

Obviously the first thing I cooked on the Schwank was steak, and it does what used to take me at least an hour with a sous-vide\/cast iron combo in literally under 10 minutes. Using the adjustable shelf is incredibly intuitive once you watch a few videos on how long you should leave it at various levels, but basically with most steak around an inch or more thick it\u2019s as easy as putting it up to the top for 2 minutes per side, then lowering it down for another couple minutes to get a perfect medium rare cook with a perfect sear.<\/p>\n\n

I\u2019ve made probably a dozen steaks on the Schwank in my time testing it, and I\u2019ve never made a bad one \u2014 including the very first. But I quickly got interested in trying other things, too.<\/p>\n

The Schwank has handled cod, salmon, porch chops, chicken wings, vegetables and even grocery store frozen breaded chicken fingers with aplomb. It\u2019s a true swiss army knife when it comes to cooking most things \u2014 with the one exception being anything that does better with a low-and-slow approach.<\/p>\n