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    Grill Pans & Griddles

    Grill Pans & Griddles Grill Pans & Griddles
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    Grill Pans and Griddles for Sear Marks and Even Browning Indoors

    There is something about the hiss of a steak hitting a hot grill pan and the dark lines it leaves behind, and a grill pan brings that to the burner you already have, rain or shine, in January or July. Tramontina grill pans and griddles span tri-ply clad stainless steel, enameled cast iron, ceramic, and carbon steel, so you can match the material to the food and the heat you want. Raised ridges lay down those defining grill marks, while flat griddle surfaces turn out pancakes, smash burgers, and slow weekend breakfasts.

    Choose by the surface you want under your food, ridged or flat:

    A grill pan is only as good as the match between its material and your method, which is why these come with:

    • Four materials to choose from: tri-ply clad stainless steel, enameled cast iron, ceramic non-stick aluminum, and carbon steel, each suited to a different kind of cooking
    • Raised ridges that lift food above the rendered fat and leave the sear marks that say it came off a grill
    • Flat griddle surfaces with room for a stack of pancakes, a round of smash burgers, or a full weekend breakfast
    • High heat tolerance for the hard sear that builds a deep crust and real flavor
    • Compatibility across gas, electric, and ceramic glass cooktops, with induction-ready and oven-safe pieces in the mix

    Match the material to your dish and you can put a hard sear or a clean set of grill marks on dinner without ever lighting the grill.

    Your Grill Pan Questions Answered

    What is a grill pan used for?

    Indoor grilling, any time of year. This stovetop pan has raised ridges that mimic an outdoor grill, searing defining lines into meat and vegetables while lifting the food above the fat and juices that collect below. The Tramontina Tri-Ply Clad and Bestow grill pans both work this way.

    What is the difference between a grill pan and a griddle?

    Ridges versus a flat surface. A grill pan's raised ridges create sear marks and let fat drain away, which suits steaks, burgers, and vegetables, while a griddle's flat surface is ideal for pancakes, eggs, and smash burgers. The Tramontina Reversible Grill and Griddle Pan gives you one side of each.

    Do grill pans give you grill marks?

    They do. The raised ridges sear dark lines into the food where it makes contact. Preheat the pan until it is good and hot, pat the food dry, lay it down, and resist moving it until the sear has set; the Bestow pan's press deepens the marks. For timing by thickness, see how to cook steak.

    Are cast iron or stainless steel grill pans better?

    Each has a strength. Enameled cast iron holds heat longer and delivers a deep, steady sear, while tri-ply clad stainless steel heats more responsively and is lighter to handle. Carbon steel and ceramic options add high-heat performance and easy release, and our cast iron cookware page covers more heavy-duty pieces.

    Can you use a grill pan on an induction cooktop?

    Many can. Enameled cast iron and carbon steel grill pans are magnetic and induction compatible, and select stainless steel pieces are induction ready. Check the individual product details to confirm, since ceramic-coated aluminum pans may not work on induction.

    How do you clean a grill pan with ridges?

    Clear the ridges while the pan is still warm, using a stiff brush or pad to lift food from between them. For the Bestow enameled cast iron and tri-ply stainless steel pans, a soak loosens stuck-on bits. For carbon steel, skip the long soak, dry it fully, and wipe on a thin coat of oil to protect the seasoning.

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