9 Best Grill Frying Pans for 2025 – Expert Reviews & Quality Picks

Customer Review: “I just cooked a thick ribeye steak using this grill. It’s the first thing that I have cooked on it. Similar to a cast iron frying pan that I have, this generates a lot of ‘smoke’. I had to take the battery out of my smoke detector, and open windows. I think I cooked it at a slightly higher temperature than I needed to. If smoke is a problem, think twice about buying this. The result is the best steak I have ever cooked indoors. It beats any electric grill I have ever used, and it beats the George Foreman grill hands down. I would say that the results are almost restaurant quality. I look forward to cooking hamburgers within the next day or so. I think this would work better with slightly less thick cuts of meat. Even at high heat it took longer than it would have taken on a grill. During the cooking I put a metal lid over the pan to control splattering. I think it will be a breeze to clean. Oiling it after cleaning, with the ridges, will be a little more work than for smoother surfaces. Because the ridges are so high, the grill does a great job of cooking away from the fat, and probably (my guess) does even a better job than the George Foreman grill in that regard. Pans like this pay for themselves. This pan is about the cost of a dinner for two, and it will result in less eating out. Update: I cleaned the pan after making the steak. It was more difficult to clean than other cast iron pans due to the ridges, however, I think I need to find a different tool to clean it with. Someone recommended a grill pad or brush. Also, I usually put the pan over enough heat to evaporate any water from cleaning, and then apply a thin amount of oil. This was also harder. I think it will get better with practice. In any case, the results were worth it. I will be trying burgers and pork chops soon, so stay tuned! Update: I cooked pork chops tonight on this grill, and they are the best pork chops I have ever had in my life. I let the pan heat up, and usually also have the electric burner on high heat when adding the meat. I then turn it down a bit. The cast iron doesn’t cool off, and it sears the juices in. I have found that a metal cover over the grill works well to keep in splatters and heat. Another thing that is helpful is a temperature fork, which told me tonight that the chops were at 180 degrees, otherwise I would have overcooked them. This is by far the best money that I have spent on cooking equipment, and it will definitely save a lot of $$$ because I will treat myself to excellent home-cooked meals more often.”

Customer Review: “This grill pan is great! I live in an apartment but longed for the grill marks and enhanced flavor from an outdoor barbecue. I don’t have good ventilation either, so indoor cooking that produces too much smoke is not a good idea. I was originally looking at electric grill pans, but most of them had reviews indicating they broke down easily. I like my regular cast iron skillet so I gave this a shot. So far, I’ve made bratwurst, corn on the cob, different types of chicken, bacon and then caramelized onion after in the fat (for a quiche), eggplant, homemade ground chicken burgers with garlic and jalapeño, and zucchini. I’ve also taken it camping. Nothing has gotten stuck, and I only used cooking oil the first few times (the others were either naturally fatty or I used the drippings from fatty foods cooked prior, which really kicks food up a notch in terms of flavor). To anyone who hasn’t owned a cast iron skillet, or has gotten rust on theirs: DO NOT ALLOW THIS TO STAY WET. I mean, no air drying, no soaking, no “let me loosen it up by letting the water sit a while as I do other things and forget about it.” You MUST dry this pan thoroughly, and then coat it with oil (make sure the pan is warm). Also, don’t use soap!! One of the best things about a cast iron skillet is the “seasoning” that forms. Soap eats away at it and then: 1. You have to go through the trouble of re-seasoning it the “long” way by baking the pan in high heat, and 2. Your food will probably taste soapy. This is how I care for mine, and I’ve never had any problems (e.g. rust, cracking, etc.). It’s the same advice I got when I bought my first cast iron skillet, mixed with internet research, and it’s the safest option to ensure its longevity:• I let the pan cool down before washing it (sudden temperature changes aren’t good, especially cold water on a hot pan… this is called thermal shock and will lead to cracks/broken pans)• I use a dedicated silicone sponge that I never use dish soap on to wash it in warm water. I also bought the Lodge grill pan scraper because it makes clean up much easier than getting into each groove individually• I wipe the pan down with a paper towel• I heat the grill pan on the stove on medium-low heat until the remaining water evaporates• After the pan cools down a little (but while it’s still warm), I use a clean paper towel to rub oil ALL over it (it’s made of one piece of metal so you need to protect the entire thing, including the handle and reverse side)• I put it back in the cabinet and make sure never to store a damp/wet pot or pan near it Alternatively, you can use salt instead of washing it. I don’t use this method because it adds another thing I have to worry about buying and/or I’d use up my good salt, so I just find it easier to wash it. But some people swear by the salt method. You just pour salt into the pan right after cooking, allow it to soak up remaining food bits and oil, and then wipe it down and season with oil as described above while it’s still warm (or after you’ve reheated it). Tips:• olive oil has a low smoke point, which means it’s ill-suited for use with grill pans. Use an oil with a higher smoke point instead (such as corn oil or grapeseed oil)• don’t go above medium heat• be careful when handling it, as it retains heat for a long time and heats very evenly, which means the handles are hot! I got the silicone handle cover AND silicone pinching mitts and with those, I feel safe handling the pan when it’s warm/hot, but otherwise I would avoid it because the pan is heavy (especially for a woman) so you have to hold it tight and you’ll probably drop it if you don’t protect yourself from the heat• you can use metal utensils on it, but be careful not to scrape that precious seasoning off• don’t cook overly acidic foods in it because the acid will eat through the seasoning (such as tomatoes)• if your food is smoking too much, turn the heat down and/or reassess the type of cooking oil you’re using• do a thorough cleaning and season the pan with oil every time you are done using it for a while. (If I’m cooking different meals over a day or two, I’ll sometimes just keep using it with only a wipe down, so you don’t have to clean it right away, but don’t let it sit too long and don’t use too much oil when seasoning it because eventually the oil can putrify. And never, ever leave it wet!) If you follow these rules, this pan should last decades, and you’ll have a great seasoning on it whenever you cook. Do a little research on long-term care, such as when and how to remove and re-season the entire pan, and what type of oil you’ll like most, and you should love this pan.”

Customer Review: “The firs5time I used this pan I cooked a piece of chicken for a grilled chicken sandwich and holy crap it turned out awesome. The chicken had the grill marks and cooked perfectly. It was easy to clean afterwards. It came with its own screwdriver to put the handle on and it is incredibly well made. If anybody is looking for a new pan then look no further.”

Customer Review: “This pan is very sturdy! Had it for a few weeks now and I’ve used metal tongs and spatulas with it still no scratches! All the leftover stuff in the pan after cooking doesn’t stick it wipes right off! It also comes with a screwdriver to put the handle on with! I was surprised I wasn’t expecting anything extra let alone a full sized screwdriver. Hope this was helpful!”

Customer Review: “The firs5time I used this pan I cooked a piece of chicken for a grilled chicken sandwich and holy crap it turned out awesome. The chicken had the grill marks and cooked perfectly. It was easy to clean afterwards. It came with its own screwdriver to put the handle on and it is incredibly well made. If anybody is looking for a new pan then look no further.”

Customer Review: “This pan is very sturdy! Had it for a few weeks now and I’ve used metal tongs and spatulas with it still no scratches! All the leftover stuff in the pan after cooking doesn’t stick it wipes right off! It also comes with a screwdriver to put the handle on with! I was surprised I wasn’t expecting anything extra let alone a full sized screwdriver. Hope this was helpful!”

Customer Review: “I purchased this griddle to cook bacon with. It is perfect for that, cooks other meats well also. Even heat distribution. I really like the construction, very well made, there are NO bolt heads inside the cooking surface for food to stick to like other pans. Wooden handles don’t transfer heat especially important for glass lids. Very slick surface, easy to clean. Impressed enough that I replaced most all of my other pots and pans with Sensarte. Directions say to season with oil for longevity, so don’t skip this step. One item not currently offered I would like to see added is a square griddle with smooth level surface for cooking eggs/omelets. I would purchase again.”

Customer Review: “Just used the grill pan today to grill shrimp. Successful, but I did overcook the shrimp. Not the pan’s fault. I am new to grilling. One thing…the pan heats up very quickly. I brushed on oil to keep the shrimp from sticking. A drop of water fizzled in just a couple of minutes. I will need to practice. I wanted primarily for seafood, fish, tofu, and vegetables. I am glad they make these pans. I have no room to store a portable grill and I don’t want an outside grill. My stove is gas. I read about grill pans. I wanted something not too expensive and light weight. I have a cast iron wok, and it is heavy. This is light but sturdy. It cleans up very easily in the sink in soap and water. The handle screwed on easily and a screwdriver was provided. I hope it will last a long time. I may try the salmon next.”

Customer Review: “Love this grill pan. Grilled our New York Strips perfectly. No sticking, very durable and Easy to clean too!”

Customer Review: “This square nonstick grill pan is exactly what my kitchen needed. Heats evenly, sears beautifully, and the nonstick surface really works — food slides right off and cleanup is quick. The square shape gives extra space compared to round pans, so it’s great for bigger pieces or multiple items at once.Sturdy handle stays cool and the overall build feels solid. Perfect for steaks, veggies, sandwiches — great everyday grill pan!”

Customer Review: “After I learned to season it quick like 7 times, and started using a bush and cup with a dap of oil on the side I kept around to wipe with oil when done, and learned to due to size I needed to have rag on edge of sink when dumping out water, and then I often but not always heat up water in electric kettle to pour in when done cooking in order to not shock it. I find after all this that I actually do basically no scrubbing, just a bit of scraping with the metal spatula while the hot water is in it. And then I use a silicone handle on one side I had gotten and I want to get the other side for the silicone side to hold but I just use a pot holder for the other side, thicker one. But I find now that this is an ideal pan to cook everything and anything and many things. I just leave it on top of my stove for daily use. And the weight, for the same reason a mechanics arms are big while not lifting, their muscles are big purely due to making the same motion every day repetitively with the wrench. It’s called a hermetic stressor, the same way weight session (more stressful obviously) and a hot sauna, cold plunge, run, etc, are all good forms of stress that cause adaptation, So to does this just cause you to lift a heavier pot a few times a day as you cook. For vast majority of us it’s nothing. But I told my mom for instance that she should use it and she complained how heavy it was, and my brutal honest response was “that’s exactly why you need to be using it because it’s not like you are working out”. It won’t make you buff, just a bit heavier than a similiar size pan, but for the older crowd who find it important to get their exercises in at the pool and such, this is no different. Plus, once I learned to clean efficiently and season a couple times, it’s a god send of a pan. I love it. I just want to put that “it’s too heavy” criticisism that comes with cast iron in a new light. Your body adapts, allow it too gradually. I will at some point be adding a top to this, I just haven’t decided if I need to get the lodge glass one which would be nice or a silicone one for this, or just a cast iron one to keep the theme and look and durability forever. (Glass and silicone could both break in different ways). I do love this pan as I will admit, one of the reason I got this pan, being some one who can be hard on things by temperment, after knowing roughly how to care for this pan, I also have a lisence to absolutely abuse it and can’t scratch it or anything. Because once you have researched a couple of ways to take rust off and to totally reseason and recondition an old used on for instance, you have the confidence to own this the rest of your life and not ever feel like your going to rune it. I’m also strategically lazy, I call efficient, my mom thinks different, lol, but anyway, the fastest way to clean any pan is with hot water right when done cooking as it burns and melts stuff right off, I can do that with this without worrying how it affects coatings or anything and I can do that to kingdom come. I just try to throw water from kettle on it ideally but not always. Again, the point of these pans is the amazing non stick coating that develops after use and learning to season a few more times your self, but that you can absolutely abuse these pans and know they will last. There is a certain security that’s nice to feel with knowing that. The fact that it has a great non stick that develops after some use and is durable Af, I’m in love.Plus ever seen those videos on YouTube about how baking/pizza steel beats baking/pizza stones every time because of how the metal works vs the ceramic of the stone. It just hit me that this pan is also big enough to make a 15 inch pizza, and when making one for one to a few people depending how thick it is, that’s a good size to use as a pizza steel in the oven. I do even ti ally want a baking steel as I even learned you can leave those in your oven as it helps regulate the temperature in oven by functioning as a ballast in your oven. Don’t even have to clean those. Just let the oven burn stuff off. None the less, till then this will work as a great pizza steel surface too.++. I don’t have much sense of smell, a bit impulsive so I tottally would put it on “HIGH” on the stove every time. Might turn it down at times but it always creates smoke which didn’t matter to me, but got my mom has the higher disgust sensitivity (these two traits in the house do not get along well) anyway, I out of impatience realized I had a habit of heating it up quickly on high, Then I realized I tested how long it takes to smoke with the oil I was using to season it after each cook. I timed how long on high, waited till room temp, tested how long on medium, etc. Did this for any cast iron and carbon steel pans I have too. And in this one I can get away on our gas burner stove on high:High Canola 400°-450° 4m 34sMedium Canola 400°-450° 6m 43s400°-450°=smoke point at which smoke appears as the oil is actually starting to burn (note health wise causing this isn’t healthy so avoid normally by following these instructions). You can do the same test on your stove with your seasoning pans. And now I just run it for 3mins on high but then turn to medium or lower. Could probably get away with 3:30 duration on high. But this way you can cook at medium or a tad lower after.”

Customer Review: “I picked this up back in October, and it’s quickly become one of my most-used pans. I can see why it’s such a top seller. What I love:· Built to last – this thing is solid. No worries about non-stick coatings wearing off or chemicals leaching. It’s pure, simple, durable iron.· Great heat retention – once it’s hot, it stays hot. Perfect for getting a good sear on steak, crispy skin on chicken, or even baking cornbread. I’ve used it on the stovetop, in the oven, and on the grill—it handles it all.· Natural non-stick with use – the factory seasoning is a good start, but it truly becomes non-stick the more you cook with it. Fry an egg after a few months of use, and it slides right off.· Versatile – oven-safe, stovetop-safe (including induction), campfire-safe. It really does it all. A few things to know:· It’s heavy. Not a big deal for everyday cooking, but if you have wrist issues or prefer lightweight pans, it’s worth noting.· Care is different – no soap in the dishwasher (hand wash only), and you need to dry it thoroughly and rub a thin layer of oil after each use to maintain the seasoning. It sounds like a lot, but it becomes second nature quickly.· The surface isn’t glass-smooth like vintage cast iron or some higher-end brands, but it still performs great and smooths out over time. Overall, this is a fantastic workhorse pan that will last a lifetime if cared for. Highly recommend for anyone who enjoys cooking—whether you’re new to cast iron or a seasoned pro.”

Customer Review: “LOVE this pan. My husband is a chef and he had basically killed our old grill pan from so much use. The new pan is amazing and much easier to clean than the old one.”

Customer Review: “I have wanted this pan for a long time. The pan I had was a round cast iron one that was difficult to clean and always set the smoke alarm and had a small cooking surface. This all clad pan solved all of those issues. The pan is square so it accommodates multiple pieces of chicken or steak. I can, and did, use it for kebabs. It was easy to clean and cooled off quickly. My mom laughed and said that it was the first time I grilled inside when someone didn’t have to take down the smoke alarm and close it up in the bathroom. The steaks I cooked were juicy with a nice bark from the rub I used. The kebabs were easy to turn and also tasted delicious. I grilled some eggplant and zucchini one night and it too was tasty and not dried out, which was an issue with the cast iron. I will mention one more thing. I went to the mall to Williams Sonoma AND to Macy’s looking for this pan. They both supposedly carried it and actually neither had it in the store. I wasted hours and gas making this trip. When I got home I ordered it from Amazon and it arrived two later. Thanks Amazon.”

Customer Review: “I’m extremely happy with this grill pan. I purchased it to replace a much more expensive model that was ruined by someone in my household. From the first use, I could tell this was a high-quality piece of cookware at an excellent value. The nonstick surface works beautifully — food releases easily without sticking, and cleanup is quick and simple. The grill lines give meats and vegetables that classic grilled look and flavor, even when cooking indoors. I’ve used it for steaks, chicken, burgers, and even grilled vegetables, and everything cooks evenly. The heat distribution is impressive, whether I’m using it on my induction cooktop or gas range. The pan feels sturdy and well-constructed, not flimsy or lightweight. It heats up quickly and maintains consistent temperature throughout cooking.”

Customer Review: “When this arrived, I almost laughed and immediately dismissed it. It’s so lightweight that it feels like a cheap toy. I gave it a try though and I am now singing it’s praises. – being so light weight turned me off at first, but I now consider it a positive thing – – – it’s so lightweight that it makes it so easy to handle, move around, store and clean. The non-stick finish literally just wipes clean without needing to scrub or work at it at all. – I’m using this on an induction cooktop so there are a couple of induction specific things to keep in mind: 1) The contact point for an induction cooktop is in the middle of this pan, so the heat is definitely concentrated in the center of this grill pan. This is good in that it allows you to push cooked items to both sides to keep warm while cooking other things in the middle. This is bad b/c you definitely need to juggle and move items around on this pan because things in the middle will cook three times as fast as things on either side. You also cannot “join” 2 cook areas to heat the entire pan b/c the cooktop only senses that one area in the middle of the grill pan. 2) This also doesn’t allow you to grill a large amount at the same time. Again, this is specific to using it on an induction cooktop so I don’t imagine it would be an issue if using on a gas range. Sometimes, it works as a benefit though – – – ie last night, I grilled some zucchini and ahi steaks. I grilled the zucchini first, moved those to the sides of the pan, then put the ahi in the middle. The ahi took no time at all, and the zucchini was kept nice and warm in the process. Having both items nice and hot to dish up at the same time is definitely a plus. – It’s probably not large enough for a family, but for the two of us, it’s perfect.”

Customer Review: “High quality pan. We use it for vegetables and meat. Chicken comes out moist, with a roasted texture. Any stuck on food, comes off easily by wetting (not soaking) and allowing it to soften.”

Customer Review: “The media could not be loaded. Used this to roast Anaheim peppers it did a nice job the gas flame darkens through the holes and pan cleans easily. After the skin gets evenly burned put in a bowl cover with plastic till bowl cools. Then the skin peels off. It was much easier then on barbeque.”