How to choose a grill pan
A grill pan brings real grill marks indoors, no matter the season or the weather outside.
Cast iron grill pans hold the most heat of any option, which is what gives you a deep, dark sear on the ridges. Those raised ridges also lift food up out of rendered fat as it cooks, for a result closer to an actual outdoor grill than a flat pan gets you. A square grill pan fits more food at once, while a round one matches a standard stovetop burner more naturally. A press or a lid speeds up cooking on thicker cuts, though the ridged surface does mean a slightly longer cleanup than a flat pan.
Frequently asked questions about Grill Pans
What is a grill pan used for?
What is a grill pan used for?
Indoor grilling. The raised ridges sear stripes into meat and vegetables while fat drains into the channels between them.
How do you get good grill marks?
How do you get good grill marks?
Preheat until the ridges are genuinely hot, dry the food, oil the food rather than the pan, and leave it alone for two to three minutes before turning.
How do you clean a cast iron grill pan?
How do you clean a cast iron grill pan?
Scrape the channels with a stiff brush while warm, rinse with hot water, dry on the heat, and re-oil. A grill scraper handles baked-on residue between ridges.
Grill pan or griddle?
Grill pan or griddle?
Grill pan for steaks, chops, and vegetables where you want marks and fat drainage. Griddle for pancakes, eggs, and toasted sandwiches that need full contact.
Do grill pans smoke a lot?
Do grill pans smoke a lot?
They can, because they run hot and fat hits bare metal. Run the extractor, keep the pan clean, and use a high smoke point oil.