The 10 Best Grill Pans

Updated May 05, 2018 by Taber Koeghan

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We spent 38 hours on research, videography, and editing, to review the top selections for this wiki. Hankering for the taste of barbecued food, but the weather isn't cooperating? Retreat to the dry and warm comfort of your kitchen and enjoy burgers, steaks, paninis, and sautéed veggies with our selection of grill pans, which includes a variety of designs and price points. Here, you're bound to find the perfect match for your needs. When users buy our independently chosen editorial picks, we may earn commissions to support our work. Skip to the best grill pan on Amazon.

10. Circulon Contempo

Stylish and modern, the Circulon Contempo boasts a heavy-gauge, hard-anodized construction and an advanced nonstick surface which, coupled with its high-low wave feature, ensures a quick release of any foods. It's lightweight and pretty comfortable to wield, too.
  • foldout ring for hanging
  • stands up well to wear and tear
  • surface is a little thin
Brand Circulon
Model 82373
Weight 4.2 pounds
Rating 4.3 / 5.0

9. Curtis Stone DuraPan

The Curtis Stone DuraPan is a fitting choice for families with many mouths to feed. It has an elongated shape that covers two burners, so you can cook more food at once. You'll also have fewer dishes to wash at the end of the night.
  • five-layer nonstick lining
  • comes with 10 recipes
  • not compatible with some ranges
Brand Curtis Stone
Model pending
Weight 6.7 pounds
Rating 3.9 / 5.0

8. Le Creuset Enameled

Le Creuset Enameled retains heat efficiently, so you can use a lower setting for your stovetop and oven cooking and still expect great results. It works well with a wide variety of food, and looks good enough to use for serving.
  • helper handle for easy carrying
  • cast-iron surface
  • somewhat difficult to clean
Brand Le Creuset
Model L2021-2667
Weight 7.6 pounds
Rating 4.6 / 5.0

7. Vremi Cast Iron

Built for year-round grilling, the Vremi Cast Iron is preseasoned in order to create a nonstick surface that doesn't require any additional coating. It distributes heat evenly, so you can cook your food to perfection, and can even be used over an open flame while outdoors.
  • protective silicone handle cover
  • ridges leave authentic grill marks
  • vulnerable to rusting
Brand Vremi
Model VRM030004N
Weight 6.6 pounds
Rating 5.0 / 5.0

6. Calphalon Contemporary

The affordably priced Calphalon Contemporary is hard-anodized for durability, and is ideal for pressing paninis, searing vegetables, roasting meats, and more. It has three layers of nonstick coating on the interior, so you can use less oil and butter for a healthier meal.
  • lightweight for maneuverability
  • aluminum construction
  • surface area is rather small
Brand Calphalon
Model 1877038
Weight 6.4 pounds
Rating 4.5 / 5.0

5. Rachael Ray II

The dishwasher safe Rachael Ray II heats up quickly and has deep sides to prevent stovetop splatter, along with raised ridges that drain fats away from your food. The rubberized handle is oven safe up to 350 degrees, and is built with a reinforced hook for storage.
  • limited lifetime warranty
  • minimizes risk of burning foods
  • it can be dented
Brand Rachael Ray
Model 87390
Weight 2.4 pounds
Rating 4.3 / 5.0

4. Gotham Steel

The Gotham Steel features a double-sided cooking surface, with a grill on one side and a griddle on the other, making it a highly versatile option. It's completely scratch resistant, so you can use metal utensils without worrying about damaging the finish.
  • ceramic construction
  • oven- and dishwasher-safe
  • sides are too shallow
Model 1093
Weight 4.2 pounds
Rating 4.0 / 5.0

3. Utopia Kitchen

An affordably priced, heavy-duty option offering a considerable cooking area, the Utopia Kitchen excels at braised meats and slow-cooked stews. The cleaning process is relatively painless, too, with the only requirements being a stiff brush and some hot water.
  • doesn't rust even with extended use
  • can be used on all cooking surfaces
  • does not contain lead
Brand Utopia Kitchen
Model UK0043
Weight 6.9 pounds
Rating 5.0 / 5.0

2. Weber Style

Crafted from tough stainless steel, the Weber Style works wonders with delicate foods, like fish, vegetables, and fruit. The tiny slits keep small pieces from falling through while still allowing excess moisture and fats to drain out.
  • comfortably wide handles
  • for grills 22 inches and larger
  • doesn't warp on high heat
Brand Weber
Model 6435
Weight 2.1 pounds
Rating 4.7 / 5.0

1. Lodge L8SGP3

The Lodge L8SGP3 arrives ready-to-use and works great for low-fat cooking, thanks to a ribbed bottom that prevents fat drippings from interfering with your food. It retains heat well, ensuring consistent results even as you add new ingredients.
  • can be used on induction stoves
  • also suitable for campfire grilling
  • manufactured in the united states
Brand Lodge
Model 17L8SGP3
Weight 6 pounds
Rating 4.8 / 5.0

Grill Pan Buying 101

Grill pans are pleasantly versatile cooking tools for two reasons: they can be used on most grills, easily standing up to the heat produced by a bed of hot coals or gas burners, and they can be used in place of a grill, cooking food that will have much the same flavor as though it were prepared over flame despite a stove's burner providing the heat.

We will focus on these pans in the latter role, which is indeed their primary function in most households. With a good grill pan, poor weather, the cold, or simply the lack of an outdoor grill is no longer an obstacle to creating great-tasting grilled foods at home. (But of course always feel free to use a grill pan on an actual grill; indeed they are ideal for foods too small for the grill's grate, such as pearl onions, try-tip chunks, or garlic cloves.)

Most grill pans have a few common characteristics, and these are worth enumerating before discussing the aspects that differentiate varied models. A grill pan must have a series of thick ridges along its bottom; these help to keep cooking meats (and/or vegetables) up off the bottom surface of the pan, preventing the entire surface of a fillet from searing while still providing close proximity to heat that allows the interior of the meat to cook well enough for ideal food safety and flavor. These thick ridges also impart the sear marks that you expect from grilled foods and that add the smoked flavor you love in foods cooked atop a standard grill.

All grill pans worth your consideration will also have a thick, sturdy handle. Some can help keep your hand well back from the heat source, allowing you to maneuver the pan as needed, while some grill pan handles are rather short and tend to heat up quickly, potentially necessitating the use of gloves. These shorter handles make the pan easier to fit into a hot oven, which is ideal for many recipes. Pans that have longer handles can allow you to flip foods or to shake the pan back and forth, keeping fast-cooking foods (such as shrimp) on the move and cooking evenly.

Choose whether you want a short-handled or longer-handled pan based on the type of cooking you prefer. If you will only ever use your grill pan on the stove or in the oven, a short handle is best. If you might use it atop a grill or even over an open wood fire, a longer handle is the smart move.

Next consider whether or not you value a grill pan with built-in spouts, as many feature. These are helpful for draining off oils, grease, and excess fluids, but also may preclude the use of a top that can fully seal the pan and bake foods within it.

The materials used to construct the pan are the last critical consideration to be weighed. Many grill pans are made of solid cast iron, a classic and effective material indeed. Cast iron holds heat well and cooks meats superlatively, but it does require more care and cleaning that other materials. Some grill pans have nonstick coatings on the surface that can help make food release more easily, but which also tend to leave inferior grill lines. For a pan that heats up quickly, consider a pan with an aluminum core. These pans distribute heat rapidly and respond quickly to elevated or lowered heat levels, so if your recipe calls for precise temperature control, this type of pan will respond well.

Beyond Meat: The Versatile Grill Pan

Many people look at a grill pan and think only of a way to cook a steak, pork chop, or fish fillet. Though these pans are ideal vehicles for cooking great cuts of meat, they can also be used for much more. A large grill pan is the ideal vehicle for making a batch of paella, for example, or even for simmering soups or stews.

One rarely thinks of anything but a deep, tall pot when it comes to cooking a soup or stew, but in fact the wide base of a grill pan exposes all the ingredients to heat more evenly than taller, narrower cookware. And most grill pans can accommodate quite a large volume of fluid despite their shallow walls preciously because of their broad bottom surfaces. You will simply need to use extra care when serving or decanting the liquid-based foods, as it is certainly easier to spill using a grill pan than a pot.

When not searing a fillet, a grill may just be at its best, however, when cooking a bread-based dish. These pans make ideal stand-ins for a panini press, especially when the pan comes with a top that apply downward pressure to the top of the cooking sandwich. Such pans are also perfect for making delectable pizzas at home. Grilled pizza is often prepared atop a stove, grill, or even an crackling fire, but these pans are also perfect for baking Chicago-style deep dish pizza at home. If you are interested in making your own deep dish pizzas, do be sure to consider a short-handled grill pan that will easily fit into your oven.

Cleaning the Grill Pan: Tips and Tricks

Grill pans can get quite messy quite quickly. The juices, fats, and oils dripping off of a cooking piece of steak, for example, are concentrated at the bottom of the pan and will congeal quickly after the heat has been removed.

The best way to easily clean a grill pan is to get it soaking in soapy water as soon as possible after you are done using it. If you can't submerge the pan in water, at least pour an inch or so of water mixed with a mild dish detergent into the pan; just be mindful of the steam and spattering hot water that might rise up with the initial pour.

If it's too late to catch the mess before it cools and settles into place, you can always use heat again later. Pour some water (without soap) into the pan and bring it to a boil. Then scrub out all the grease and grit you can with a brush. Next, apply a paste made from a healthy dose of salt and some cool water and keep on scrubbing; that should be enough to break apart even stubborn food deposits. When you're done cleaning the pan, rub its inside down with a bit of vegetable oil if its a cast iron unit, or simply fully dry it if its a nonstick pan.

One other technique to try for a 100% cast iron pan is to place it in the oven and run the appliance's self-cleaning cycle. Just as the oven burns away its own grime and build-up, so too will it clean your pan, so long as it is not covered in oils that can catch fire under high temperatures.

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Last updated on May 05, 2018 by Taber Koeghan

Taber is a writer working in Los Angeles, which also happens to be the city she was raised in. She enjoys reading mysteries, rock climbing, and baking. A funny cat named Roswell lives in her house.

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