High Quality Pre-seasoned Camping Round Cast Iron Skillet With Rib

Short Description:

Size: 49.1cm*29.3cm*4.6cm
Weight: 3.3KG
MOQ：100 pieces
Price: $5.7 per piece
Packing: brown box/color box
Coating: pre-seasoned
Color: black
Lead Time: Sample: 7 days ; Bulk: 20 days

Product Details

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Product Details

Product name: Cast Iron Grill Pan

Applicable Stove:General Use for Gas and Induction Cooker

Jenis wajan: Anti lengket

Pans Type:Griddles & Grill Pans

Color:Customizable

Logo:Customized Logo Acceptable

Shape:round

Coating:Enamel/pre-seasoned

Usage:Home Cooking

Why a Round Cast Iron Skillet with Ribbed Surface Is Perfect for Grilling Indoors

A round cast iron skillet with a ribbed surface brings the authentic grilling experience indoors while offering superior cooking performance. The raised ridges create perfect grill marks by elevating food above the base, allowing excess fat to drain away for healthier results. Unlike flat pans that can steam food in its own juices, the ribbed design ensures proper air circulation, creating that coveted charred exterior while keeping interiors juicy.

Cast iron's exceptional heat retention means the skillet maintains consistent high temperatures essential for proper searing - something difficult to achieve with thinner materials. The round shape provides optimal heat distribution from center to edge, preventing cold spots that can lead to uneven cooking. Whether you're grilling steaks, vegetables, or seafood, this versatile pan delivers restaurant-quality results without needing an outdoor grill.

Grill Marks at Home: Cooking the Perfect Steak with a Ribbed Cast Iron Skillet

Achieving professional-looking grill marks and perfectly cooked steak is surprisingly simple with a ribbed cast iron skillet. The secret lies in the pan's ability to reach and maintain extremely high temperatures - crucial for creating the Maillard reaction that develops complex flavors and that signature crust.
Start by preheating the dry skillet until smoking hot - about 5 minutes on high heat. Pat your steak completely dry, season generously, then place it diagonally across the ridges. Resist the urge to move it; after 2-3 minutes, rotate 90° to create crosshatch marks before flipping. The ridges ensure only about 30% of the surface touches the pan, preventing steaming while allowing fat to render into the grooves. This method works equally well for pork chops, chicken breasts, and even hearty vegetables like portobello mushrooms.

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