הייס סייל גוס אייַזן סטייק פריינג פּאַן / סקילאַט שיסל / גרידל פּאַן

Applicable Stove:General Use for Gas and Induction Cooker

Wok type:Non-stick

Feature:Sustainable

Product name:Cast Iron Grill Pan

Logo:Customized Logo Acceptable

Coating:Enamel/pre-seasoned

Usage:Home Cooking

MOQ:300 piece

How to Clean and Season a Rectangle Grill Pan for Long-Term Use

Proper care preserves your grill pan’s performance. After cooling slightly, scrub ridges with a stiff brush and hot water—avoid soap to protect the seasoning. For stubborn residue, sprinkle coarse salt and scrub with a damp cloth. Always dry immediately and apply a thin oil coat to prevent rust. To maintain the non-stick surface, periodically re-season by rubbing with neutral oil and baking upside-down at 400°F (200°C) for an hour. Store in a dry place with a paper towel between pans to absorb moisture. With this routine, your pan will develop a natural black patina that improves cooking performance over time.

Cast Iron vs Non-Stick Grill Pans: Which Is Better for Searing?

When it comes to searing, cast iron grill pans outperform non-stick every time. The heavy base maintains high temperatures needed for caramelization, while non-stick coatings degrade under extreme heat. Cast iron’s natural surface can withstand metal utensils and develops a non-stick patina over time, unlike synthetic coatings that scratch and lose effectiveness. While non-stick pans may seem easier to clean, they can’t match the flavor development achieved through cast iron’s Maillard reaction. For health-conscious cooks, cast iron avoids potential chemical exposure from overheated non-stick surfaces. Though heavier, its durability ensures decades of use—making it the smarter long-term investment.

Rectangle vs Square Grill Pans: Which Shape Works Best for You?

The rectangle grill pan’s elongated design offers distinct advantages over square models. Its extended cooking area fits longer ingredients like fish fillets or baguettes without crowding, while the tapered ends provide better heat distribution than square corners. Square pans may suit small burners, but rectangles align better with standard stovetop configurations, maximizing usable space. For multi-item grilling (e.g., meats and veggies simultaneously), the rectangular shape allows strategic zoning of high and low-heat areas. The streamlined form also stores more compactly in narrow cabinets compared to bulkier square alternatives.