Old Mountain Pre Seasoned 10108 10 1/2 Inch x 1 3/4 Inch Square Grill Pan with Assist Handle

Excellent Grill Pan.Solid cast iron, but not too heavy.Ridges in the pan are sufficiently raised so that you get actual grill marks on the meat (as opposed to the minor bumps on the non-stick grill pans).Easy to clean.Perfect for two people.Makes great burgers, pork chops, grilled shrimp, steaks...Its been used at least twice a week since we bought it.

Produces excellent results for grilled veggies & meats.A little hard to clean.

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This is really a great product.Cast Iron, if cared for, is just about the best cookware you can buy.

While my title says "indoor grilling", I guess you really are frying in a pan, on the stove.So sorry if that's misleading.If you use the pan right, however, you'll get great grill marks on your food.

How to use:

Drizzle a good olive oil, or canola, back and forth across the pan.Take a piece of paper towel and rub the oil all over, making sure the ridges and grooves, and sides of the pan are coated.

Heat the pan on the stove over medium to medium high heat.I don't recommend using on Electric because you cannot get the quick temperature changes you need.And certainly not for a glass or induction type range top.

While it's heating, lift the pan and swirl the oil around, keeping the pan bottom coated.When the oil just begins to smoke a little, the pan is ready. Cut the heat down a bit and put in your meat.

If you don't FILL the pan, you can leave an area empty. that area will stay hot, so when you flip your meat around, that part will still be hot enough to leave marks...

I find I can cook 2 strip steaks, or three hamburgers or pork chops in this pan at a time and get great results.

Cleaning:

Could not be easier.After the pan cools, gently scrape any large bits of residue out of the pan with a spatula or fork.Fill half way with water, and return to the stove top.Turn up the heat and boil.

Don't let it boil dry, just boil for about 5 minutes.When that's done, let it cool a bit so you can safely dump the water out.Then, take a sponge one with a 'safe for teflon' scrub pad works (the ones I buy are blue) with a little dish soap, and go over the inside of the pan.Rinse, dry over heat, and put it away.

You don't want to scour the pan.The oils bake INTO the surface of the iron, making a 'non stick' surface of their own.

If you see RUST, scrub the pan with the scrub sponge, then coat with canola oil, rub all over with paper towel you want a coating, not pools of oil and put into an oven.Heat oven to 300 and bake on for an hour or so.

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This is a great grill pan!! I love using this pan when I want a steak or chop, when outside grilling is impossible. Since it's already seasoned, it not only gives great grill marks, but great flavor. Another great buy that's worth the price.

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This is a nice pan.It's very heavy and the ridges are just right.I wish they also had one a little larger.This one is OK for two or three people since fits three boneless pork loin chops or two good sized strip steaks.You can get eight lamb rib chops (rack) in it, but they're a bit crowded.