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How to Use a Box Grater Safely and Efficiently

By Miye Bromberg Published

Grating doesn't have to be a dangerous task. Here's how to make it safer and easier.

We shred a whole lot of food in the test kitchen. Over the years, we've learned a thing or two about how to use a grater more safely and effectively. 

 

1. Go slow, use caution, and watch your knuckles

 

2. Wear cut-resistant gloves, which add a layer of protection if you're worried about injuries

 

3. Use longer strokes for faster grating

 

4. Place cheese in freezer for 30 minutes prior to grating; it'll be firmer and easier to grate

 

5. Coat surface of grater with nonstick spray to prevent sticking

 

6. Use only the large holes on the grater to prevent clumping

 

7. Apply pressure on the downward stroke only; the upward stroke won't shred anything

 

8. Replace graters as needed—graters can dull over time and you can't sharpen them; sharp graters are safest

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JC
JOHN C.
16 days

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.

MD
MILES D.
JOHN C.
9 days

Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!

CM
CHARLES M.
11 days

John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.