When the patio grill is out of reach, a ridged pan on the stove is how a kitchen still puts char marks on skirt steak for carne asada, on chicken thighs for tacos and on paddles of nopal. The ridges hold the food up off the floor of the pan, so fat runs into the channels and the meat or vegetable touches hot metal only in stripes. That is the whole idea, and it is also the whole trade-off.
This guide compares nine stovetop grill pans: bare cast iron in square and round shapes, enameled cast iron from Le Creuset and Staub, three nonstick pans from All-Clad, KitchenAid and Cuisinart, and one two-burner grill for contrast. Every specification comes from the maker, the Amazon listing or a named retailer, and where nobody publishes a figure, such as ridge height, we say so.
Julia’s earns a commission on purchases made through links on this page, at no cost to you. Recommendations are based on what a restaurant kitchen looks for, product specifications and verified buyer reports.
Quick verdict: which grill pan to buy
For most kitchens, the best grill pan is the Lodge 10.5-inch square cast iron grill pan: made in Tennessee, pre-seasoned, heavy enough to hold heat under cold meat, and square, so two steaks or four burgers fit. If you want a longer handle and a lower cost, the Victoria 10-inch square is the same idea from Colombia. Choose the Le Creuset Signature deep round grill if you would rather skip seasoning, and the All-Clad HA1 Expert 11-inch if light weight and easy release matter more than deep marks.
The table compares the five picks we would steer most cooks toward, one for each kind of buyer. All nine pans are reviewed after it.
Five grill pans at a glance
What each maker or listing says about the pan, side by side.
| Grill pan | Best for | Size & weight | Surface | Buy on Amazon |
|---|---|---|---|---|
Lodge 10.5-inch Square Cast Iron Grill PanBest overall
|
Steak, chicken and nopales on any stove | 10.5-inch square, 6.68 lb (Lodge catalog) | Bare iron, pre-seasoned | View on Amazon |
Victoria 10-inch Square Cast Iron Grill PanBudget pick
|
A long handle at a low cost | 10-inch square, 6.1 lb (Victoria) | Bare iron, flaxseed seasoning | View on Amazon |
Lodge 12-inch Dual Handle Cast Iron Grill PanBest large round
|
More room, oven to table | 12-inch round, 8.62 lb (Lodge) | Bare iron, pre-seasoned | View on Amazon |
Le Creuset Signature Deep Round Grill, 9.75-inchBest enameled
|
No seasoning, splatter contained | 9.75-inch round; weight not stated by Le Creuset | Matte black enamel, high ridges | View on Amazon |
All-Clad HA1 Expert 11-inch Nonstick Grill PanBest nonstick
|
Fish, chicken, quick cleanup | 11-inch; weight not stated | PTFE nonstick on hard-anodized aluminum | View on Amazon |
Product images from Amazon. Weights, oven limits and care are as stated by each maker, its catalog, the Amazon listing or a named retailer; check the listing before you buy.
Our picks for the best grill pan
The nine below cover bare cast iron, enameled cast iron and nonstick aluminum, square and round, one burner and two. Each lists the same eight specifications. Ridge height is in the list because it is what decides how dark the marks are, but no maker here publishes a measurement, so most rows say so.
1. Lodge 10.5-inch Square Cast Iron Grill Pan – Square, Heavy and Simple
This is the grill pan most people picture, and it earns that place. Lodge casts it in South Pittsburg, Tennessee, seasons it at the foundry, and lists it at 6.68 pounds in its trade catalog (its online store gives 7.33). That weight is what a grill pan needs: when a cold skirt steak or a row of chicken thighs lands on the ridges, heavy iron gives up less heat, so the marks keep forming instead of the meat going gray.
The square shape matters more than it sounds. A 10.5-inch square has corners a round pan of the same width lacks, which is room for two strip steaks, four burgers or a layer of nopales and green onions. The listing describes high-heat searing and bold grill marks while excess grease is channeled away, and says the pan goes on stovetops, in the oven, on a grill or over a campfire. Lodge’s catalog says its cast iron works on any heat source, including glass-top stoves and induction.
Care is Lodge’s short routine: let the pan cool, wash by hand with warm, soapy water, dry it promptly and wipe on a thin coat of oil. Scrape the channels while the pan is still warm, because grease left in the grooves is the main cleanup job with any grill pan. Lodge also sells a 10.5-inch square glass lid that its catalog lists for this pan.
Why we like it
- 6.68 lb of iron, per Lodge’s catalog
- Square shape fits two steaks
- Any heat source, including induction (Lodge)
- Made in the USA
Key specifications
| Model | L8SGP3 |
|---|---|
| Material/coating | Cast iron, pre-seasoned with iron and oil only |
| Size/shape | 10.5-inch square, one long handle |
| Ridge height (stated) | Not stated |
| Weight | 6.68 lb (Lodge catalog); 7.33 lb (Lodge store) |
| Oven-safe to | Oven-safe; no limit stated in the listing |
| Induction | Yes (Lodge) |
| Care | Hand wash, dry, oil |
Why we recommend it
It suits almost any cook who wants grill marks on steak, chicken, onions and nopales without going outside, and wants one pan that will outlast the stove.
Skip it if you have trouble lifting a heavy, hot pan by one short handle; the dual-handle Lodge below spreads the load.
Pros and cons
Pros
- Holds heat under cold meat
- Square corners add room
- Inexpensive and widely sold
Cons
- Heavy one-handed
- Grooves take scraping
- Needs drying and oiling
2. Victoria 10-inch Square Cast Iron Grill Pan – Long Handle, Low Cost
Victoria has made cast iron in its own factories in Colombia since 1939, according to the listing, and its pans are recognizable by a long, curved handle that gives more reach than Lodge’s. On a grill pan, where you often tilt to pour off fat, that extra length is a real comfort. The listing describes raised ridges for indoor or outdoor grilling and a textured pre-seasoned skin, seasoned with non-GMO, kosher-certified flaxseed oil.
Victoria’s own site lists its 10 by 10-inch square grill pan at 6.1 pounds, with dual pour spouts and a loop helper handle on the far side, so you can lift it with two hands when it is full. The listing says it can go on the stove, an induction cooktop, in the oven, over a campfire or on a grill, rated up to 1,000°F, which is far above anything a home oven reaches.
Victoria’s care instructions are plain: not dishwasher safe; hand wash, dry thoroughly and lightly oil after use. The textured surface takes a few cooks to feel slick, which is normal for sand-cast iron. For grilled onions and peppers for fajitas, or a few slabs of panela cheese, it does the same job as the Lodge for less money.
Why we like it
- Long curved handle, per Victoria
- Pour spouts and a helper handle (Victoria site)
- Works on induction, per the listing
- Limited lifetime warranty on the listing
Key specifications
| Model | SKL-200 |
|---|---|
| Material/coating | Cast iron, pre-seasoned with flaxseed oil |
| Size/shape | 10-inch square, long handle |
| Ridge height (stated) | Not stated (“raised ridges”) |
| Weight | 6.1 lb (Victoria site) |
| Oven-safe to | 1,000°F (listing) |
| Induction | Yes |
| Care | Hand wash, dry, oil lightly; not dishwasher safe |
Why we recommend it
Choose it if you want a cast iron grill pan at a lower cost, or you find short skillet handles awkward when the pan is full and hot.
Skip it if you want a pan made in the USA; Victoria’s are made in Colombia.
Pros and cons
Pros
- Comfortable long handle
- Pour spouts for fat
- Low cost
Cons
- Rough surface at first
- Slightly smaller than the Lodge
3. Lodge 12-inch Dual Handle Cast Iron Grill Pan – Two Handles, More Room
Lodge’s round grill pan comes in two sizes, and the 12-inch is the one to buy if you cook for more than two. Lodge’s online store lists it at 8.62 pounds, nearly two pounds more than the square pan, which means more stored heat when a whole flank steak or a batch of chicken breasts goes on. Instead of one long handle, it has two short loop handles, so you lift it with both hands and it fits in the oven without a handle sticking out.
That shape makes it the more practical choice for oven finishing. A thick pork chop or bone-in chicken can take its marks on the stove and then go into the oven to finish, and the pan can come to the table on a trivet. The listing calls it a grill pan for stovetop, oven, grill and campfire cooking, seasoned with 100 percent vegetable oil and made in South Pittsburg, Tennessee.
The trade-off of a round pan is lost corner space: a 12-inch circle holds about as much as the 10.5-inch square in practice, plus a little at the edges. It is also the heaviest single-burner pan here, so it needs a burner wide enough to heat it to the rim. Care is the same wash, dry, oil routine as any bare Lodge.
Why we like it
- 8.62 lb, per Lodge’s store
- Two loop handles for a two-handed lift
- Fits in the oven without a long handle
- Made in the USA
Key specifications
| Model | L10GPL |
|---|---|
| Material/coating | Cast iron, pre-seasoned with vegetable oil |
| Size/shape | 12-inch round, two loop handles |
| Ridge height (stated) | Not stated |
| Weight | 8.62 lb (Lodge store) |
| Oven-safe to | Oven-safe; no limit stated in the listing |
| Induction | Yes (Lodge) |
| Care | Hand wash, dry, oil |
Why we recommend it
It suits a cook who grills for four, finishes thick cuts in the oven, or prefers to lift a heavy pan with both hands.
Skip it if your burners are small; a 12-inch pan heats unevenly on a burner much narrower than its base.
Pros and cons
Pros
- Most iron of the single-burner pans
- Oven-friendly handles
- Inexpensive for its size
Cons
- Heaviest pan here
- Round shape loses corner room
- Both handles get hot
4. Le Creuset Signature Deep Round Grill, 9.75-inch – High Ridges, No Seasoning
Le Creuset coats its cast iron in enamel inside and out, so there is no seasoning to build and no rust to watch. The interior of this grill is a matte black enamel that the listing says is formulated for higher temperatures and develops a patina that improves cooking over time. The listing also names the two things you want in a grill pan: high ridges that keep food out of the fat, and spouts on two sides for pouring it off.
The “deep” in the name is about the walls. They are taller than on a typical grill pan, which the listing says is to contain splatter. That helps when you grill marinated chicken for tacos al carbón or chorizo-rubbed pork, which spit as the marinade hits the ridges. Two side handles make it easy to carry to the table, and the colorful exterior enamel is described as shock-resistant to prevent chipping and cracking.
Le Creuset’s Amazon listing gives no weight, oven limit or care routine. Retailers list the 25 cm deep round grill as oven-safe to 500°F and suitable for all heat sources including induction, and describe it as dishwasher safe with hand washing recommended; the weights they give vary, so we list it as not stated. Enamel prefers patient heat, so preheat it over medium rather than blasting it empty on high. Le Creuset says its cookware complies with FDA safety regulations; we found no explicit lead-free statement from the maker.
Why we like it
- High ridges and two pour spouts, per the listing
- Deeper walls contain splatter
- No seasoning needed
- Matte black interior builds a patina
Key specifications
| Model | LS2020-2567 |
|---|---|
| Material/coating | Enameled cast iron, matte black interior |
| Size/shape | 9.75-inch round, deep, two side handles |
| Ridge height (stated) | “High ridges” (listing); no figure |
| Weight | Not stated by Le Creuset |
| Oven-safe to | 500°F (retailer listing) |
| Induction | Yes (retailer listings) |
| Care | Dishwasher safe; hand wash recommended (retailers) |
Why we recommend it
Choose it if you want cast iron grill marks with no seasoning routine and a pan that contains the splatter of marinated meat.
Skip it if you need room for more than one or two portions; at 9.75 inches it is the smallest pan on this list.
Pros and cons
Pros
- No seasoning or rust
- High ridges for marks
- Splatter-friendly deep walls
Cons
- Expensive
- Small cooking area
- Specs only from retailers
5. Staub Pure Grill, 30 cm – A Bigger Enameled Round
Staub’s Pure Grill is the enameled pan to choose when the Le Creuset is too small. It is 30 centimeters, or 11.8 inches, across, with two cast iron side handles, and Zwilling, Staub’s parent company, lists its net weight at 7.19 pounds and its base at 10.83 inches. The listing says it is made in France and that raised ridges sear marks into meat and vegetables while excess fat drains away.
Like Staub’s skillets, the interior is a black matte enamel, which the listing says needs no seasoning and is easy to clean. The listing rates it oven-safe to 500°F and suitable for all hobs, including induction. Zwilling’s product page also lists it as dishwasher safe, though hand washing is kinder to any enamel over the years.
Zwilling’s figures give the pan a height of 1.38 inches including the rim, so the walls are low and a spatula gets under food easily. For a Mexican kitchen it is a good size for a whole butterflied chicken breast, a few cebollitas and a row of jalapeños at once. As with all enameled iron, avoid sudden shocks such as cold water in a hot pan.
Why we like it
- 11.8 inches across, the largest single-burner pan here
- 7.19 lb, per Zwilling
- Induction and oven to 500°F, per the listing
- Made in France
Key specifications
| Model | 1034622 |
|---|---|
| Material/coating | Enameled cast iron, black matte interior |
| Size/shape | 11.8-inch (30 cm) round, two side handles |
| Ridge height (stated) | Not stated; pan height 1.38 in (Zwilling) |
| Weight | 7.19 lb (Zwilling) |
| Oven-safe to | 500°F (listing) |
| Induction | Yes |
| Care | Dishwasher safe (Zwilling); no seasoning |
Why we recommend it
It suits a cook who wants enameled iron with room for a family-size batch, and who will use the side handles to bring it to the table.
Skip it if cost matters; it is among the most expensive pans here, and a bare Lodge grills just as well.
Pros and cons
Pros
- Large round surface
- No seasoning needed
- Dishwasher safe, per Zwilling
Cons
- Expensive
- No pour spouts mentioned
- Enamel can chip if knocked
6. All-Clad HA1 Expert 11-inch Nonstick Grill Pan – Light, Low Walls, Easy Release
A nonstick grill pan is a different tool from cast iron. It is lighter, heats faster and releases fish or skinless chicken without the sticking that a young cast iron seasoning can cause. All-Clad’s HA1 Expert is hard-anodized aluminum with a PTFE nonstick coating and, per the listing, a stainless steel base for warp resistance and even heat. The listing describes an open surface with low walls for easy flipping and raised ridges for searing marks and releasing fat.
The practical details are good: double-riveted stainless handle, oven-safe to 500°F and dishwasher safe. All-Clad still recommends washing with soap and a sponge to preserve the nonstick and using silicone, nylon or wooden utensils, never metal tongs scraped across the ridges. One important limit: the listing says it works on any stovetop excluding induction, so check your cooktop first.
Be realistic about the marks. America’s Test Kitchen’s grill pan review found that nonstick pans tend to have thin, low ridges and called their grill marks “wimpy”, and said they don’t improve with use the way cast iron does. A nonstick grill pan gives lighter stripes; what it gives in return is easy release and cleanup on weeknights.
Why we like it
- Low walls for easy flipping, per the listing
- Oven-safe to 500°F
- Dishwasher safe
- Limited lifetime warranty
Key specifications
| Model | E6574074 |
|---|---|
| Material/coating | Hard-anodized aluminum, PTFE nonstick, stainless base |
| Size/shape | 11-inch, low walls, long handle |
| Ridge height (stated) | Not stated |
| Weight | Not stated |
| Oven-safe to | 500°F |
| Induction | No (listing) |
| Care | Dishwasher safe; soap and sponge recommended |
Why we recommend it
Choose it if you grill fish, shrimp and lean chicken most often and want a pan you can lift with one hand and wash in a minute.
Skip it if you cook on induction, or if dark, deep grill marks are the point; cast iron does that better.
Pros and cons
Pros
- Easy release
- Light compared with iron
- Low walls for flipping
Cons
- Not for induction
- Lighter grill marks
- No metal utensils
7. KitchenAid Hard Anodized Induction Nonstick Grill Pan, 11.25-inch – Nonstick That Works on Induction
If you want nonstick and you cook on induction, this is the pan to look at. KitchenAid’s listing describes a thick, forged base designed to heat evenly and give browned results on any stovetop, including induction. The body is hard-anodized aluminum and the interior a triple-layer nonstick, and even the handle rivets inside the pan are coated, which keeps the usual grease ring around them from building up.
It is an 11.25-inch square, so it holds about as much as the Lodge square, and the listing rates it oven-safe to 500°F and dishwasher safe. For a home cook that means grilled chicken for tortas or a couple of salmon fillets with lime, and a sink cleanup afterward instead of drying and oiling.
KitchenAid does not publish a ridge height or weight in the listing, and the general point from America’s Test Kitchen applies here too: nonstick ridges tend to be lower, so expect lighter marks than on cast iron. Like any nonstick, use wood or silicone tools and moderate heat to keep the coating in good shape.
Why we like it
- Works on induction, per the listing
- Thick forged base for even heat
- Nonstick-coated rivets
- Lifetime warranty on the listing
Key specifications
| Model | 80126 |
|---|---|
| Material/coating | Hard-anodized aluminum, triple-layer nonstick |
| Size/shape | 11.25-inch square |
| Ridge height (stated) | Not stated |
| Weight | Not stated |
| Oven-safe to | 500°F (listing) |
| Induction | Yes |
| Care | Dishwasher safe |
Why we recommend it
It suits an induction cook who wants a light, easy-release grill pan for weeknight chicken and fish.
Skip it if you are on gas or electric and want the deepest marks; the cast iron pans above do that for less.
Pros and cons
Pros
- Induction compatible
- Dishwasher safe
- Square shape
Cons
- Weight and ridge height not given
- Coating needs gentle tools
8. Cuisinart Chef’s Classic 12-inch Round Nonstick Grill Pan – Ceramic Coating, Cool Handle
For cooks who prefer a ceramic nonstick over PTFE, Cuisinart’s Chef’s Classic grill pan uses what it calls a PurelyCeramic interior, which the listing describes as PFAS-free, over a hard-anodized aluminum body. It is a 12-inch round pan with a long stainless steel stick handle, and the listing says the handle’s V-flange design draws heat away so it stays cool on the stovetop, which is a real advantage over cast iron.
It is also the lightest pan here with a published weight: Cuisinart’s listing gives 3.45 pounds, less than half the Lodge square. That makes it easy to tip grilled vegetables onto a platter or move off the heat quickly. The listing rates it oven-safe to 500°F and recommends hand washing, and it carries a lifetime warranty.
Two cautions. Cuisinart does not say whether it works on induction, so assume it does not unless you confirm it. And ceramic coatings generally ask for moderate heat and gentle tools; high, empty preheating is the habit to drop if you come from cast iron.
Why we like it
- Ceramic nonstick interior, per Cuisinart
- Stay-cool stainless handle
- 3.45 lb, per Cuisinart
- Oven-safe to 500°F
Key specifications
| Model | 630C-30 |
|---|---|
| Material/coating | Hard-anodized aluminum, ceramic nonstick |
| Size/shape | 12-inch round, stick handle |
| Ridge height (stated) | Not stated |
| Weight | 3.45 lb (Cuisinart) |
| Oven-safe to | 500°F |
| Induction | Not stated |
| Care | Hand wash recommended |
Why we recommend it
Choose it if you want a light, ceramic-coated grill pan with a handle you can grab without a towel.
Skip it if you cook on induction, since Cuisinart does not list it as compatible.
Pros and cons
Pros
- Light
- Cool-touch handle
- Ceramic coating
Cons
- Induction not stated
- Lighter marks than iron
- Hand wash only, in practice
9. All-Clad HA1 Expert Double Burner Grill Pan, 13 x 20-inch – Two Burners for a Crowd
This is here as a contrast, because a two-burner grill is a different kind of pan. Spanning two burners, All-Clad’s 13 by 20-inch HA1 Expert gives roughly twice the area of a 10.5-inch square, which is what you need for fajitas for six: skirt steak at one end, onions and peppers at the other. The listing describes the same open surface, low walls and raised ridges as the 11-inch model, and calls it great for batch cooking or entertaining.
Unlike the 11-inch pan, the listing says this one is compatible with any stovetop including induction. It is oven-safe to 500°F and dishwasher safe, with the same PTFE nonstick, hard-anodized body and stainless base. Two burners never heat a long pan perfectly evenly, so expect a slightly cooler middle and use it: sear over the burners, hold finished food in the center.
If you would rather have cast iron in this format, a reversible grill/griddle plate does the same job with a flat side for tortillas; our guide to the best cast iron griddle compares them. A double-burner pan also needs storage space a single grill pan does not.
Why we like it
- 13 x 20 inches across two burners
- Induction compatible, per the listing
- Oven-safe to 500°F
- Dishwasher safe
Key specifications
| Model | E6559074 |
|---|---|
| Material/coating | Hard-anodized aluminum, PTFE nonstick, stainless base |
| Size/shape | 13 x 20-inch rectangle, two burners |
| Ridge height (stated) | Not stated |
| Weight | Not stated |
| Oven-safe to | 500°F |
| Induction | Yes (listing) |
| Care | Dishwasher safe; soap and sponge recommended |
Why we recommend it
It suits a cook who regularly grills for a crowd indoors and has two matching burners side by side.
Skip it if you cook for one or two, or have nowhere to store a 20-inch pan.
Pros and cons
Pros
- Large grilling area
- Works on induction
- Easy release
Cons
- Bulky to store
- Cooler zone between burners
- Lighter marks than iron
How to choose a grill pan for your stove
1. Material: cast iron, enamel or nonstick
This is the main decision, and it decides most of the others. Bare cast iron (Lodge, Victoria) is heavy, holds heat and gives the darkest marks, but needs drying and oiling. Enameled cast iron (Le Creuset, Staub) keeps the heat and drops the seasoning, at a much higher cost and with gentler heat recommended. Nonstick aluminum (All-Clad, KitchenAid, Cuisinart) is light and easy to clean, but America’s Test Kitchen found nonstick ridges tend to be thin and low and the marks weaker. Its favorites were all traditional pre-seasoned cast iron.
2. Ridges: tall and well spaced
The ridges are why you buy a grill pan. ATK’s review puts it simply: the taller the ridges, the more deeply they mark food, and it preferred ridges at least a fingertip-width apart, which also makes them easier to scrub. Makers rarely publish ridge height, so look at the listing photos: square-topped ridges with wide channels between them are what you want.
3. Shape and size
A square pan gives more usable room than a round one of the same width. Ten to 11 inches is enough for two portions; 12 inches round, or a two-burner rectangle, for four or more. Check that your burner is close to the size of the pan’s base, or the edges will run cool.
4. Weight and handles
ATK’s favored pans weighed around 6½ to 7 pounds, and it liked two looped handles for lifting and storage. The Lodge square is in that range; the Lodge 12-inch is heavier but has two handles; the nonstick pans are much lighter. If you will tilt the pan to pour off fat, a pour spout (Victoria, Le Creuset) helps.
5. Your cooktop
All the cast iron pans here work on induction, per their makers or listings. Among the nonstick pans, check carefully: the KitchenAid and the All-Clad double-burner are listed for induction, the All-Clad 11-inch is listed as excluding induction, and Cuisinart does not say. On glass tops, lift heavy iron rather than sliding it.
6. Cleanup and smoke
Grease collects in the grooves, so every grill pan needs scraping. Nonstick and enamel go in the dishwasher on most of these listings; bare iron never should. Fat dripping into hot channels also smokes, so turn on the hood fan and trim excess fat from steak before it goes on.
Grilling on a grill pan, the way the sources describe it
A few habits make a stovetop grill pan work, and they come from the makers and the USDA rather than from any claim about our kitchen.
- Preheat the pan fully. Lodge advises letting cast iron preheat for a couple of minutes and starting at medium-low before working up, and says a common mistake is cooking at too high a temperature. A heavy pan that is hot all the way through marks food better than a thin one blasted on high.
- Oil the food, not the pan. Brush meat or vegetables with a thin coat of oil so it does not pool in the channels and smoke.
- Leave it alone. Lay food across the ridges and let it sit until it releases before turning; moving it early smears the marks.
- Use a thermometer for meat. The USDA Food Safety and Inspection Service lists 145°F as the safe minimum internal temperature for beef steaks, chops and roasts, with a rest of at least 3 minutes, and 160°F for ground beef. Check the thickest part with a food thermometer.
For carne asada and fajitas, thin cuts like skirt and flank take only minutes a side on a hot grill pan; slice them across the grain after resting. Our guide to how to eat fajitas covers what goes on the plate, and for steak in a flat pan, see the best cast iron skillet steak guide.
How we picked these nine grill pans
We started with what a restaurant kitchen wants from a ridged pan: ridges tall enough to mark, enough mass or a heavy enough base to hold heat, a surface large enough to avoid crowding, handles you can control with a towel, and a realistic care routine. We searched Amazon in the United States for cast iron, enameled and nonstick grill pans and checked each listing’s stock with Amazon’s product data, keeping only in-stock pans from established makers. Specifications come from Lodge’s catalog and online store, Victoria’s site, Zwilling’s product page for Staub, Cuisinart and All-Clad listings, and named retailers where the maker gave nothing; we wrote “Not stated” where no source had a figure. Buying criteria lean on America’s Test Kitchen’s grill pan review, which we read in full. ATK’s top pick, Lodge’s Chef Collection 11-inch square, was in short supply when we checked, several Staub, Le Creuset and Anolon grill pans were unavailable or scarce, and we found no in-stock Calphalon grill pan, so none of those are listed. We have not cooked on these pans for this guide.
Grill pan questions, answered
What type of grill pan is best?
For deep marks and heat retention, pre-seasoned cast iron. America’s Test Kitchen’s favorite grill pans were all traditional cast iron, and it found nonstick ridges too low to mark well. Choose enameled iron to skip seasoning, or nonstick for light weight and easy cleanup.
Which grill pan does America’s Test Kitchen recommend?
ATK’s winner was the Lodge Chef Collection cast iron grill pan, with the Borough Furnace grill pan and braising lid as runner-up; it also recommended Staub’s 12-inch square. The Lodge 10.5-inch square on this list is the same material and a similar size.
Is a square or round grill pan better?
Square, for most cooks: the corners add cooking room, so a 10.5-inch square holds about what a 12-inch round does. Round pans with two handles are easier to put in the oven and carry to the table.
What is the best grill pan brand?
For cast iron, Lodge is the most widely recommended and the least expensive; Victoria is a lower-cost alternative with a longer handle. For enamel, Le Creuset and Staub; for nonstick, All-Clad and KitchenAid are established makers.
Is a grill skillet the same as a grill pan?
Yes. “Grill skillet” and “skillet grill” are the names some makers use for a grill pan, a skillet-shaped pan with ridges on the floor. Le Creuset, for one, sells its square grill pan as a “skillet grill”.
Can a grill pan replace an outdoor grill?
For marks and drained fat, mostly yes. It cannot give smoke flavor from charcoal or the open-flame char of a real grill, and it fits less food. For tortillas and fajita vegetables in volume, a flat griddle or plancha is the better indoor tool.
Our final word on stovetop grill pans
Buy the Lodge 10.5-inch square if you want one inexpensive grill pan that marks hard and lasts. Take the Victoria for a longer handle and a lower cost, the Lodge 12-inch for more room and two handles, the Le Creuset or Staub to skip seasoning, and the All-Clad or KitchenAid if light weight and easy release come first.
Cooking on a glass cooktop? See our guide to the best grill pans for glass-top stoves.
Not sure you need one? See grill pan vs skillet.
Want easy release instead of cast iron? See our guide to the best nonstick grill pans.
Cooking small food over an outdoor fire? See our guide to the best outdoor grill pans.
Weighing a grill pan against a flat pan? A skillet gives a fuller crust and a place for sauce; see the best cast iron skillet and the best frying pan guides, and griddle vs pan for flat surfaces. For sizzling platters at the table, see our best fajita skillet guide. Or let someone else work the grill: see the menu or call to order.