Grill pans for the BBQ

Not every grill pan can simply be placed on the grill. Over charcoal or a burner, the temperature rises to 250 to 350 °C, and this heat cannot be controlled. A pan for the barbecue must therefore not have a plastic handle or a synthetic non-stick coating (PTFE/Teflon), and must be made of a heavy, heat-resistant material. Cast iron is the safest choice: bare cast iron such as the Skottsberg Cast Iron can even be exposed to direct fire, and STAUB states that its enameled pans can be used on the grill and barbecue. At Le Creuset, you choose the specially designed BBQ Outdoor range for outdoor use; the regular enameled pans, such as the Grillit, are used indoors on the stove and in the oven.

For use on the grill, a cast iron grill pan or griddle is the best choice: cast iron withstands the high, uneven heat of charcoal and gas, retains its heat when you add cold meat, and creates a deep, even crust. In the premium segment, the Le Creuset BBQ Outdoor range (heat-resistant up to 450°C and made for open fires) and the STAUB cast iron grill pan are the top picks. If you're looking for excellent value for money, the Skottsberg Cast Iron is the connoisseur's choice at Braadbaas.

The Grillit is Le Creuset's classic square grill pan (26x26 cm, enameled cast iron, in many colors) and is made for indoor use: stove, oven and induction. The BBQ Outdoor range, on the other hand, was specially developed for outdoor cooking on non-adjustable heat sources such as charcoal and open flames, is heat-resistant up to 450 °C and includes not only a skillet but also grill plates (26x26 and 40 cm), a pizza pan (Ø35 cm) and a grill basket (30 cm). The BBQ Outdoor range is not suitable for induction. So you use the Grillit for indoor grilling and BBQ Outdoor for outdoors.

That varies by line, so check each product. Cast iron is naturally magnetic: the STAUB grill pan, the Skottsberg Cast Iron and the Demeyere Specialties 5 also work perfectly on your induction hob and on the barbecue. The Le Creuset BBQ Outdoor range is the exception: it is designed exclusively for outdoor use and is not suitable for induction. If you are looking for one pan for both indoor and outdoor use, choose cast iron from STAUB, Skottsberg or Demeyere, or view all grill pans for induction.

Place the pan on the grill while it heats up, or let it preheat gradually on medium heat for 5 to 10 minutes; this prevents temperature shocks. Pat your meat, fish, or vegetables thoroughly dry and lightly coat the food (not the pan) with an oil with a high smoke point, such as sunflower-, grapeseed, or peanut oil. Place the ingredients in the hot pan and leave them alone at first: they will release naturally once a crust has formed, and that is exactly when you get those distinct grill marks. Turn them over only once if possible and do not overcrowd the pan, otherwise the temperature will drop and you will end up stewing instead of grilling.

Measure the diameter of your grill grate to be sure and take the lid into account. A pan or plate measuring 24 to 28 cm will fit comfortably on most medium-sized kettles and kamados, while the 40 cm grill plate is really at home on a large gas barbecue. A handy feature of the flat models in the BBQ Outdoor series is their low profile: you can simply close the lid of your barbecue and continue cooking with indirect heat and smoke. It is also best to leave some of the grill grate free next to the pan, so you can grill directly and indirectly at the same time.

Much more than just a steak. Think of shrimp and other shellfish that would otherwise fall through the grill, fish fillets that you can keep beautifully whole in the pan, grilled vegetables such as asparagus, mushrooms and corn from the grill basket, and a crispy pizza from the pizza pan. In a skillet you can even fry eggs, make toasted sandwiches or a sweet dessert outdoors; just try our skillet full of s'mores. For the perfect piece of meat from the grill pan, read the recipe the perfect steak.

Let the pan cool down gradually first; never pour cold water into a red-hot pan, as this temperature shock can cause cast iron to crack. Then remove residue with a stiff brush or spatula. Wash bare cast iron (such as Skottsberg) with warm water without or with very little dish soap, so that the built-up seasoning remains intact; dry the pan thoroughly immediately and rub it lightly with neutral oil to prevent rust. Enameled cast iron from STAUB or Le Creuset is easier: it can be washed with warm water and mild dish soap, and does not need to be oiled. Store the pan dry and indoors, not in a damp barbecue or outdoor kitchen. You can find more tips in how do I care for my pans?

In enameled cast iron (Le Creuset, STAUB), this is no problem at all: the enamel coating does not react to acid, so marinades with lemon, vinegar, or wine can be used in it without any issues. With bare cast iron, such as the Skottsberg Cast Iron, you need to be a little more careful. Prolonged contact with acidic ingredients can damage the seasoning and impart a slightly metallic taste. Briefly searing marinated meat is perfectly fine, but do not leave acidic sauces in the pan for long and simply rinse the pan quickly afterward. This will keep your built-up non-stick layer nicely intact.

A grill pan has raised edges and ridges on the bottom: these create the characteristic grill marks and allow fat to drain down between the ridges. A grill plate is flat (or lightly ribbed) and has no high edges, giving you a large, open cooking surface for fish, vegetables, pancakes, or a full breakfast on the barbecue. A grill basket, on the other hand, has raised, perforated walls: ideal for scooping up small ingredients such as shrimp, mushrooms, and vegetable mixes without anything falling through the grates. The Le Creuset BBQ Outdoor range offers all three shapes, so you can put the right tool on the grill for every dish.