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Product name: Cast Iron Griddle Plate

Applicable Stove:General Use for Gas and Induction Cooker

Wok type:Non-stick

Color:Customizable

Logo:Customized Logo Acceptable

Shape:rectangle

Coating:pre-seasoned

Usage:Home Cooking

Why Choose a Cast Iron Skillet with Ribs for Perfect Grill Marks

A ribbed cast iron skillet is designed to create professional-quality grill marks by elevating food above the pan's surface. The raised ridges allow excess fat to drain away while ensuring even heat distribution for consistent searing. Unlike flat skillets, the ribs prevent food from steaming in its own juices, resulting in a crispier exterior and juicier interior. Cast iron's superior heat retention also means the pan stays hot longer, perfect for achieving restaurant-style charring. Whether grilling meats or vegetables, this design delivers visually appealing marks and enhanced flavor.

How to Sear Steaks and Burgers on a Ribbed Cast Iron Skillet

To sear steaks or burgers on a ribbed skillet, start by preheating the pan over medium-high heat until smoking hot. Pat the meat dry to ensure proper browning, then lightly oil the surface (or the meat itself) to prevent sticking. Place the meat on the ridges and avoid moving it for 2–3 minutes to develop a crust. Flip once for crosshatch marks, repeating the process. The ribs channel away grease, reducing flare-ups while locking in juices. For thicker cuts, finish in the oven using the skillet’s heat retention for even cooking.

How to Clean and Season a Ribbed Cast Iron Skillet Properly

Cleaning a ribbed skillet requires extra attention to the grooves. After cooking, let the pan cool slightly, then scrub with a stiff brush and hot water (avoid soap to preserve seasoning). Dry immediately and apply a thin layer of oil to prevent rust. For seasoning, coat the entire pan (including ribs) with oil, then bake upside-down at 375°F (190°C) for an hour. Repeat monthly to maintain a non-stick surface. The ribs may collect residue, so regular upkeep ensures longevity and optimal performance.