Stalgast cast-iron grill pan 240 × 240 mm

A ribbed cast-iron grill pan transfers heat from the hob directly into food, creating the dark sear and cross-hatch pattern that signal a grilled dish. The thick iron base absorbs the heat slowly and releases it steadily, so the pan stays hot even when cold ingredients are added. This even distribution prevents hot spots and keeps the food cooking at a consistent rate, allowing the chef to move the pan straight to the pass without reheating.

The operator places the pan on the hob and preheats it until the entire surface reaches working temperature. Food is laid across the raised ribs, which concentrate the heat and form the characteristic grill marks. The gaps between the ribs let fat and juices drain away, reducing the amount of oil left on the plate. Once the food is cooked, the pan can be transferred directly to the oven to finish or kept on the worktop to hold the temperature until service.

The pan is made from a single piece of cast iron, heat-treated to produce a blackened surface that resists sticking and corrosion. The base is flat and thick, ensuring full contact with the hob and even heat distribution. Two short handles are cast into the sides for safe lifting, even when the pan is hot.

The 230 mm square footprint fits standard professional hobs and small ovens, while the 35 mm height keeps the food close to the heat source. The 2.6 kg weight gives the pan stability on the hob and makes it easy to move with one hand when empty.

Cleaning follows the same principle as cooking: the pan is heated to burn off residue, then wiped with a cloth or brush while still warm. The heat-treated surface does not require seasoning, but a light coating of oil after cleaning will maintain the non-stick properties over time.

The pan is compatible with gas, electric, ceramic and induction hobs, as well as conventional and fan-assisted ovens, allowing it to be used across the entire kitchen programme.