Demeyere Griddle Pans

With a Demeyere grill pan, you bring the barbecue to your stovetop. The Belgian brand has been making cookware in Herentals since 1908, and you can tell by the weight, the finish, and the way such a pan retains heat. In Culicartel's Demeyere grill pans collection, you can choose from the quick-heating stainless steel Specialties 3, the robust cast iron Specialties 5, and the lightweight aluminium models with non-stick coating, including the PFAS-free Alu Pro 5 Ceraforce. All are suitable for induction, so those perfect grill marks are easily achievable at home.

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Cast iron pans

A heavy and durable material, resistant to high temperatures. The pan lasts for generations. These pans don't warp and are oven-safe. Heating up and cooling down takes a bit longer, but once hot it stays hot for a long time. Don't wash the pan in the dishwasher.

Carbon steel pans

Lighter than cast iron and they heat up faster. These pans are seasoned to create a non-stick layer. Warm the pan up after washing to dry it completely. This prevents rust.

Stainless steel pans

Stainless steel is very light and doesn't rust. These pans are also dishwasher-safe. They can withstand high temperatures but cool down quickly.

Copper pans

These pans don't just look stylish, they're also very durable. Good copper unfortunately doesn't come cheap, but the quality is fantastic. Working on professional dishes like sauces, jam or risotto where you need perfect temperature control? Then the copper pan is the perfect choice.

Aluminium pans

At a lower price you give up some quality, but they're very pleasant to use. They're light pans that are easy to clean. They have excellent heat conduction and are therefore ready to use quickly.

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Frequently asked questions

  • What is the difference between the Demeyere Specialties 3 and Specialties 5?

    The Specialties 3 is a 24 cm stainless steel grill pan: lightweight, quick to heat up and easy to control when you adjust the heat. The Specialties 5 is a 28x28 cm cast iron grill pan: heavier and slower to heat up, but with heat retention that stainless steel cannot match. Choose the Specialties 3 for quick and light cooking, the Specialties 5 for thick cuts of meat and maximum, consistent heat.

  • Is a Demeyere grill pan suitable for induction?

    Yes, all Demeyere grill pans in our range are induction-compatible. The cast iron of the Specialties 5 is naturally magnetic, the stainless steel of the Specialties 3 is specially composed for this purpose, and the aluminum Alu Pro models feature the TriplInduc base that performs on any type of induction cooktop. You can find more induction-compatible models under grill pans for induction.

  • What is the purpose of the ridges in a grill pan?

    The ridges do more than create attractive grill marks. They lift your ingredients above the fat and moisture left in the pan, allowing meat and vegetables to sear instead of stew. Where the food touches the hot ridges, concentrated browning occurs (the Maillard reaction), giving it that distinctive grilled flavor. Plus, you cook more healthily, as excess fat drains away between the ridges instead of being reabsorbed by your food.

  • Do you put oil in the grill pan or on your ingredients?

    Watch out for your ingredients. Oil sitting loose in a hot grill pan will drip between the ridges, where it burns and smokes. Therefore, pat your meat, fish, or vegetables dry and lightly coat them with an oil that has a high smoke point, such as sunflower or peanut oil. This way, you’ll get distinct grill marks with much less smoke in your kitchen.

  • How do I clean between the ridges of a grill pan?

    First, let the pan cool slightly and then soak it in warm water for a while, adding a drop of dishwashing liquid if necessary. Brush off any baked-on residue with a soft brush or sponge, following the direction of the ridges. Do not use steel wool or harsh abrasives. Dry cast iron thoroughly immediately after washing to prevent rust. You can find more cleaning tips in the blog how do I care for my pans?

  • How do I maintain the cast iron Specialties 5?

    Wash the pan by hand, never in the dishwasher, and dry it thoroughly immediately afterwards. Rub the surface with a thin layer of neutral oil every now and then before storing the pan: this protects against rust and keeps the surface looking beautiful. In addition, avoid temperature shocks, so do not place a cold pan on a red-hot stove or barbecue. Treat it this way, and this pan will literally last a generation. See also our explanation of seasoning a cast-iron pan with oil.

  • Can a Demeyere grill pan go in the oven?

    The cast iron Specialties 5 pan can easily go in the oven. Handy, because that way you sear the meat first on the stovetop and then let it cook through slowly in the oven, just like in a professional kitchen. For the stainless steel and aluminium models with a non-stick coating, the maximum oven temperature varies by model; check this on the product page before putting the pan in the oven.

  • Can I use a Demeyere grill pan on the barbecue?

    The cast-iron Specialties 5 well, and that makes it extra versatile: grill delicate ingredients such as fish or vegetables in the pan on the grill, without anything falling through the grates. Just avoid thermal shock: never place the pan ice-cold on a hot fire. The models with a non-stick coating are not suitable for use over an open flame. You can find more suitable pans in the grill pan collection for the BBQ.

  • Which Demeyere grill pan is best for steaks?

    For thick steaks, chicken thighs or other firm meat, the cast iron Specialties 5 is the best choice. Cast iron gets red hot and does not drop in temperature as soon as you put cold meat in the pan, allowing you to get a deep crust and beautiful grill marks. If you want to switch faster or grill thinner pieces of meat more often, then the stainless steel Specialties 3 is a great alternative that reaches temperature much faster.

  • Which Demeyere grill pan with a non-stick coating should I choose?

    Then you choose between two aluminium models. The Alu Pro 5 Ceraforce has a PFAS-free ceramic coating and is the choice if you want to cook without PFAS; read more about it in the blog about the Alu Pro 5 Ceraforce. The Alu Pro 5 Duraslide has the wear-resistant Duraslide Titanium coating. Both are light, forgiving for beginners and ideal for fish, vegetables and low-fat grilling. For similar pans, also take a look at the PFAS-free grill pans.

  • Why are Demeyere grill pans more expensive than other brands?

    You pay for quality materials and durability. Demeyere uses thick cast iron, carefully selected stainless steel and forged aluminium, combined with its own patented induction technology. This allows the pans to distribute heat evenly, without hotspots that can burn your meat in places. While a cheap grill pan may warp or lose its coating after a few years, a Specialties pan can last for decades with proper care. That makes the investment quite reasonable when spread over its lifespan.

  • What is the difference between a grill pan and a braising pan?

    A grill pan has raised ridges that keep your ingredients partially above the fat and create characteristic grill marks. A roasting pan has a flat base and often higher sides, making it better suited for roasting, stewing, and dishes with sauce. Want both? Then a grill pan for searing and a roasting pan for stewing are a golden combination.

What you need to know about Demeyere Griddle Pans

Why choose a Demeyere grill pan?

Demeyere has been making pans for professional kitchens for over a century and has been part of the German Zwilling Group since 2008, alongside brands such as STAUB. What makes the brand stand out is that it chooses the material best suited for the job for each pan. For grilling, this means a thick base that distributes heat evenly across the entire grilling surface, with ridges that drain fat from your food so you can cook more healthily. With proper care, such a pan will last for decades, and that is no empty promise with a grill pan: the Specialties models have no coating that can wear off. Curious about how the brand's different ranges compare? In the blog all Demeyere series at a glancewe compare them side by side.

Stainless steel, cast iron or non-stick coating: which one is right for you?

The Specialties 3 is a square stainless steel grill pan. It heats up faster than cast iron, is much lighter and has a welded stainless steel handle that stays cool to the touch. The practical choice if you want to grill quickly on a weekday. The Specialties 5 is its cast iron counterpart: it takes a little longer to reach temperature, but retains that heat for an exceptionally long time afterwards. Exactly what you want for a thick steak with a firm crust, because you can keep grilling on the residual heat even after the hob has been turned off. If you prefer cooking with a non-stick coating, you can choose from two aluminium models: the Alu Pro 5 Ceraforce with a PFAS-free ceramic coating or the Alu Pro 5 Duraslide with the durable Duraslide Titanium layer. Both are lightweight, allow food to release easily and can be cleaned with warm water and a sponge. Still unsure about the material? Read what material should I buy pans in?

Induction, oven and even the barbecue

Every Demeyere grill pan at Braadbaas works on all heat sources, induction included. Cast iron is naturally magnetic, the stainless steel of the Specialties 3 is specially composed for this, and the aluminium Alu Pro models have the TriplInduc base, which performs on any type of induction hob and requires up to thirty percent less energy. The cast iron Specialties 5 can also go in the oven to let tightly sealed meat rest gently, and even on the barbecue it doesn't flinch. With cast iron, do pay attention to temperature shocks: never place a cold pan directly on a blazing fire. For the models with a non-stick coating, check the maximum oven temperature on the product page. You can find an overview of all induction-suitable models under grill pans for induction.

This is how you get neat grill marks (and a pan that stays beautiful)

Grilling in a Demeyere grill pan requires a slightly different approach than just frying. Always heat the pan gradually on a medium-high heat, especially on induction, and do not grease the pan but brush your ingredients thinly. You can test whether the pan is hot enough with a few drops of water: if they turn into dancing droplets, you can put your meat in. Place it in the pan and leave it alone for the first few minutes, so it releases by itself and you get those deep, straight grill marks. Afterwards, simply wash stainless steel and aluminium with warm water and a soft sponge; dry cast iron thoroughly immediately and rub it occasionally with a thin layer of oil before storing it. Want to know more? Read how do I maintain my pans? and, for cast iron, seasoning a cast iron pan with oil.

Buy a Demeyere grill pan at Braadbaas

At Braadbaas, you buy your Demeyere grill pan from a specialized cooking store. All pans are 100% original, come with an official factory warranty and can be returned free of charge. Our specialists in the store in Maassluis also grill themselves all year round and are happy to help you choose between stainless steel, cast iron and ceramic, in the store, via chat or via WhatsApp. In addition to the Demeyere models, feel free to view the full range of grill pans, the rest of the Demeyere collection or read more about our range on the pans page.