Cast Iron Grill Pan

Before you read: When you buy through my links, I may earn a small commission at no extra cost to you. I only recommend things I'd be happy to use in my own kitchen.

Which one should you buy?

Buy a square, bare cast iron grill pan with tall ridges and two good handles. Skip nonstick and enameled ones. Here's what I'd point you to:

No grill? No problem. A cast iron grill pan gives you real char marks on steak, chicken, vegetables and halloumi, right on your stovetop. It's the answer for anyone in an apartment, or anyone who fancies a grilled steak in the middle of January.

It won't give you the smoke from charcoal or wood. But you'll get those dark stripes, a lovely charred flavour and juicy meat, and on a cold, wet night that's more than good enough.

Why I use a grill pan

The ridges lift the food up out of the fat. Only the tops of the ridges touch the food, and they get very hot, so they sear dark stripes into it. The fat and juices run off into the channels between, so the food grills instead of frying in its own fat.

Cast iron is the right material for this. It's heavy, so it stores a lot of heat, and when cold food goes on, the ridges stay hot enough to mark it. Thin or nonstick grill pans cool down too fast and give you pale, steamed stripes. Enamel coatings don't char as well either.

Ridge height matters more than you'd think. Tall ridges, set about a fingertip apart, keep the food well clear of the fat and leave room to clean between them. Low ridges set close together give you faint marks and a pan that's a pain to scrub.

Lodge Chef Collection Grill Pan at a glance

What to look for in a grill pan

• Bare cast iron. Pre-seasoned and reasonably smooth. Skip nonstick and enameled grill pans.

• Square, for the most cooking space.

• Tall ridges, well spaced. Roughly a fingertip apart, so food sits above the fat and you can clean between them.

• Low walls, so you can get a spatula or tongs in easily.

• About 7 pounds. Heavy enough to hold the heat, not so heavy you can't lift it. Much more than that is a struggle.

• Two handles. You'll be glad of the helper handle.

The Lodge Chef Collection hits all of those, and at this price it's hard to beat.

Who it suits, and who should skip it

Good for you if

• You don't have an outdoor grill, or it's too cold to use it

• You love char on steak, chicken thighs, halloumi and vegetables

• You're happy to look after cast iron

Skip it if

• Your extractor fan is weak or your smoke alarm is touchy

• You have a delicate glass cooktop and might drag a heavy pan across it

• You already have an outdoor grill and a cast iron skillet

How to get the best from it

Get it properly hot

Heat the pan over medium to medium-high for a good five minutes. Cast iron heats slowly, and a lukewarm grill pan is how food sticks.

Oil the food, not the pan

Brush the food lightly with oil and season it. Oil in the pan just pools in the channels and smokes. Lay the food down and don't touch it until it lets go. For crosshatch marks, give it a quarter turn halfway through each side.

Cook it through

Grill pans are perfect for thinner cuts. For chicken, use thighs or pounded breasts and check with an instant-read thermometer: 165°F. Pork chops need 145°F and a few minutes' rest.

Open a window

It will smoke a little. Turn on the fan before you start.

Looking after it

• Clean it warm. A long-handled stiff brush and hot water gets between the ridges. A little soap is fine.

• Dry it over the heat, then wipe on a few drops of oil, heat briefly and let it cool on the stove.

• Never soak it and never put it in the dishwasher. Lodge says both void the warranty.

• Lift, don't drag, especially on glass and induction tops.

• Handles get hot. Always use a dry oven glove.

The one rule

Hot pan, oiled food, hands off. Then clean, dry and oil it while it's still warm.

Questions people ask

Does a grill pan taste like a real grill?

You get the marks and plenty of charred flavour, but not the smoke from coals or wood.

How do I clean between the ridges of a grill pan?

Use a long, stiff brush while the pan is still warm. Stubborn bits come off with a splash of hot water and another scrub.

Should I buy a cast iron or nonstick grill pan?

Cast iron. It gets hotter, holds the heat and gives far better marks. Nonstick coatings shouldn't be heated that high anyway.

Why does food stick to my grill pan?

The pan isn't hot enough, or you moved the food too soon. Oil the food, heat the pan for five minutes and wait for it to release.

Can I use a cast iron grill pan on induction or glass?

Yes. Just lift it on and off rather than sliding it, so you don't scratch the glass.

Cook with it

Thick slices of halloumi, chicken thighs or a good steak. Then see my grilling picks for when summer comes, and learn the basics in How to Sear Meat.

Updated October 2026. Prices change often, so check before you buy.