grill-pans

Grill pans bring outdoor‑style sear marks to indoor cooking, raising food above fat while ridges promote browning. Cast aluminium and cast iron hold heat well; non‑stick versions ease cleanup and delicate foods. A square footprint maximises hob space for steaks, veg and halloumi. For UK kitchens, oven‑safe construction lets you finish thicker cuts under steady heat without leaving the pan. Preheat thoroughly to avoid sticking and to draw clear grill lines. Use silicone or wooden tools to protect coatings; for cast iron, a light oil wipe after cleaning preserves seasoning. A pour spout helps drain excess juices, keeping crusts crisp. With measured heat and patience, grill pans deliver fast, smoky flavour all year round. They’re ideal where balconies replace gardens—adding texture and char to everyday meals on ceramic, gas or induction hobs. FAQ Q: Do grill pans work on induction? A: Yes, provided the base is magnetic and flat; many modern pans are designed for induction use. Q: How do I prevent food from sticking? A: Preheat the pan well and avoid moving food too early; oil lightly and use suitable utensils. Q: How should I clean a grill pan? A: Let it cool, then wash; avoid harsh scrubbing on non‑stick. For cast iron, dry fully and oil lightly.