Cast Iron Griddle Pan

A round cast iron griddle pan, for indoor and outdoor use. The point of a griddle over a flat pan is contact: ridges char lines into the food while the channels between them carry fat away, so you get grill marks and a drier surface rather than meat sitting in its own liquid.

Works on the hob, over a fire pit or on a barbecue, which makes it one of the few pans that moves outside with you. Cast iron doesn't care whether the heat comes from gas, induction or coals.

Why you'll love it

• Proper char lines — ridges mark the food, channels drain the fat.
• Indoors or out — hob, barbecue or open fire.
• Any heat source — gas, electric, induction, coals.
• Heavy enough to hold temperature — doesn't drop when cold food lands.

Details

• Material: cast iron
• Ideal for: steaks, chops, halloumi, peppers, flatbreads
• Care: hand wash, dry on the heat, wipe with a little oil

Get it properly hot before anything touches it, and oil the food rather than the pan — oil poured into a ridged pan pools in the channels and smokes.