Description
Most grill pans have ridges that are too shallow and too close together. The food sits in the runoff, the runoff turns to steam, and you get grey stripes instead of char.
Ours stand 7 mm proud with 19 mm between them and the floor is pitched 1.5 degrees toward a pouring lip, so fat leaves. That is the entire design brief.
At 4.6 mm the wall is thick enough to hold its heat when a cold steak lands, and the ridges themselves act as extra mass right where you need it. It works on a hob, in an oven, and directly on a grill grate over coals.
Four habits and it will outlive you
- Wash hot, dry hotter. Hot water, a stiff brush, no soaking. Put it back on the burner for ninety seconds until the last of the water steams off.
- One fingertip of oil. While it is still warm, wipe a thin film of neutral oil across the cooking face with a paper towel, then buff it until it looks dry.
- Cook fat early. The first ten cooks should be bacon, potatoes, cornbread — anything that lays another layer down.
- Rust is not the end. Steel wool, hot water, dry, three coats of flax at 500 °F. It comes back every time.
Send any of our pieces back to the workshop and we will strip and re-season it free, forever. Details on the care page.
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