Cast-Iron Grill Pan 28 cm, 2.8 L

A ridged pan for defined grill-style searing

This 28 cm cast-iron grill pan is intended for foods that benefit from direct contact with a thoroughly heated relief surface. Parallel ridges contact the food in separate lines and help create familiar browned grill marks. Juices and rendered fat collect in the channels between the raised sections, so the underside does not rest across its whole surface in liquid. That construction distinguishes the pan from smooth-bottomed cookware and makes it a focused choice for grill-style searing.

Cast iron absorbs heat gradually and retains it for an extended period. The substantial cooking body loses less heat when another portion is added, which makes the temperature easier to maintain while cooking several batches in sequence. Allow the pan time to preheat, then adjust the burner or fire with the material’s high heat capacity in mind. Handle and position the cookware carefully and use a stable support: the empty pan weighs 3.4 kg before any food is added.

Dimensions and construction

• Diameter: 28 cm.
• Capacity: 2.8 L.
• Height: 5.5 cm.
• Ridge height: 4 mm.
• Base thickness: 4 mm.
• Weight: 3.4 kg.
• Material: cast iron.
• Design: round body, ridged base, and a long handle.

For the hob, barbecue, and cooking above an open fire

The pan can be used on a household hob, on a barbecue, or on a stable support above a fire. Its relief surface suits foods that retain their shape and span several ridges: meat steaks, fish fillets, sausages, courgette, aubergine, sweet pepper, mushrooms, and seafood. The long handle assists with controlling the position of this heavy pan. For outdoor cooking, choose a support that matches the size of the pan and can carry the combined weight of the cookware and its contents. Point the handle towards a clear working area where it is unlikely to be knocked.

Cleaning and storing cast iron

Let the pan cool naturally after cooking, as sudden contact between hot cast iron and cold water is undesirable. Remove food residue with a soft sponge or non-metallic brush, paying close attention to the channels between the ridges. Avoid metal brushes, prolonged soaking, and leaving water in the pan. Dry the entire surface thoroughly after cleaning; when needed, apply a thin layer of vegetable oil to the dry cast iron. Store the pan in a dry place. This routine is especially important for a ridged base because moisture can remain in the recessed channels.