Description
Poured from dense cast iron, this square grill pan relies on substantial thermal mass to maintain high contact heat when cold proteins touch the iron. Parallel ridges stand a quarter-inch high, burning defined sear lines into steaks, sausages, and sliced squash while keeping meat elevated above rendered fats. Deep side channels direct cooking juices toward two opposing spouts for clean, controlled pouring.
The raw casting arrives pre-seasoned with baked vegetable oil, creating a starting patina that matures with regular high-heat cooking. A broad front helper tab balances the cast stick handle, allowing steady two-handed transfers from stove to oven or outdoor grate.
Rinse with hot water and scrub using a stiff natural-fiber brush while the pan is still warm; dry completely over a low burner flame and apply a light wipe of cooking oil. Never place in a dishwasher or leave soaking in water, which causes immediate rusting. Scraping between the tight raised ridges takes extra patience during cleanup, and the grooved cooking floor is entirely unsuited for eggs, flaky fish, or batter-based foods.
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