You’ve got a thick-cut ribeye on the counter, a cast iron skillet in the cabinet, and a craving for those dark, crosshatched grill marks that usually require a backyard barbecue. The problem? It’s February, you live in an apartment, or maybe you just don’t feel like firing up the charcoal. A dedicated cast iron grill pan is the answer, but not all of them deliver the sear you’re after. When you start comparing the best cast iron grill pans for steak, the difference between a great one and a mediocre one comes down to wall thickness, ridge depth, and handle design.
Out of all eight models we compared, the Northriver Casting 10.5 Inch Cast Iron Square Grill Pan with Tempered Glass Lid is the one I’d put my own money on. It combines a properly sized cooking surface, a long ergonomic handle, and a lid that most competitors skip entirely.
Before you click buy on any grill pan, check our cast iron grill pan buying guide for mistakes that trip up first-time buyers. A little reading now saves you from a warped pan and a steamed steak later.
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Northriver Casting 10.5 Inch Cast Iron Square Grill Pan with Tempered Glass Lid (Complete Setup)
Comparison Table
| Product | Best For | Buy Link |
|---|---|---|
| Northriver Casting 10.5 Inch Square Grill Pan with Lid | Complete setup with lid | Check Price |
| HCXCQLSUY Cast Iron Grill Pan | Grease draining | Check Price |
| YYJINGYOU Cast Iron Grill Pan | Induction compatibility | Check Price |
| Davnjcka Cast Iron Grill Pan | Deep grill marks | Check Price |
| NutriChef 11″ Enameled Cast Iron Steak Grill Pan | No seasoning needed | Check Price |
| Maldira Enameled Cast Iron Steak Grill Pan | Durable enamel coating | Check Price |
| Cast Iron Grill Pan 9 Inch with Tong & Brush | Single steak starter set | Check Price |
| CHYIR Rectangular Thick Cast Iron Skillet | Heat retention | Check Price |
How We Chose the Best Cast Iron Grill Pans for Steak
We didn’t order these pans and sear steaks on them. What we did was compare the published specifications, materials, and documented features of each model against what actually matters when you’re trying to get a good sear indoors. Our primary lens was wall thickness and heat retention—thin cast iron develops hot spots that scorch one side of a steak while leaving the other raw. Next came ridge depth and spacing: deeper ridges make prettier grill marks and let fat drip away, but if the gaps are too wide, you lose surface contact and the Maillard reaction suffers. We also evaluated seasoning quality or enamel integrity, because a poorly seasoned raw pan will stick horribly, while a chipped enamel pan is a safety issue as well as a cosmetic one. Handle design and length matter too; a short handle means you’re reaching over a hot pan with a mitt that can catch on the lid. Before ordering any pan, check the flatness of the bottom—especially if you cook on induction or a glass-top stove, where even a slight warp renders the pan useless. We also considered the practical test of placing 1/4-inch thick zucchini strips on the surface, which reveals not only capacity but how well the ridges support delicate foods without them falling through. That’s a proxy for whether a pan can handle a steak without turning it into a boiled mess.
Northriver Casting 10.5 Inch Cast Iron Square Grill Pan with Tempered Glass Lid (Complete Setup)
Quick take: For anyone shopping the best cast iron grill pans for steak who wants a full kit out of the box, this Northriver Casting model includes a tempered glass lid that most competitors don’t offer.
The pan itself is made of high-grade cast iron, square at 10.5 inches, which gives you enough room for two average ribeyes or one thick porterhouse. The handle is 5.8 inches long with a radian design—that angled curve keeps your hand slightly farther from the heat source, and the extra length over some budget pans helps with leverage when flipping heavy cuts. The tempered glass lid is the standout: it retains moisture during cooking and prevents splattering, which means you can sear a steak, add a knob of butter and some rosemary, then cover the pan to let the residual heat finish the job without coating your stovetop in grease. The listing doesn’t specify whether the pan ships preseasoned, but most raw cast iron does come with a light oil coating that you’ll want to reinforce before the first cook.
By the numbers, the 10.5-inch square shape offers about 110 square inches of cooking surface, which is plenty for two steaks without crowding. The glass lid, however, is the both the best and worst part of this design. It’s useful for oven finishing—if the lid is oven-safe, which tempered glass usually is up to 350–400°F, but the listing doesn’t state a maximum temperature, so verify before you put it under a broiler. The lid also adds weight and fragility; drop it once and you’re left with a perfectly good pan and no lid. Compared to the generic square pans on this list, the Northriver wins on the handle length and the inclusion of a lid, but the lack of stated wall thickness means we’re trusting the brand’s reputation rather than a spec sheet. If you’re someone who frequently moves a hot pan from stovetop to oven, the lid is a genuine advantage; if you never use lids, it’s just something to store.
Pros:
- Tempered glass lid — retains moisture and stops splatter, a feature almost no other grill pan here offers.
- 5.8-inch ergonomic handle — longer than many budget pans, keeping your hand clear of the burner.
- 10.5-inch square cooking area — fits two steaks without steaming them together.
- High-grade cast iron — solid heat retention once fully preheated.
- Radian handle design — angles away from the pan, reducing the chance of your mitt catching on the lid.
Cons:
- Glass lid is fragile — a drop onto a tile floor means buying a replacement or going without.
- No stated wall thickness — you can’t confirm if the pan is thick enough to resist warping on electric stoves.
- Handle still gets hot — cast iron doesn’t care about ergonomics; you’ll need a mitt every time.
Why It Earns a Spot
Ideal for: Home cooks who want a grill pan that can sear, cover, and finish in the oven, with a handle long enough to manage safely. Pass on this if: You’re rough on glass lids or you need a pan with a documented wall thickness rating.
HCXCQLSUY Cast Iron Grill Pan (Easy Grease Draining)
Quick take: A no-frills square grill pan for those who hate pouring fat from a hot pan and want built-in spouts instead.
This HCXCQLSUY model is a square cast iron griddle pan with two built-in side spouts, which let you tilt the pan and drain grease directly into a can or bowl without a separate strainer. The manufacturer describes it as heavy-duty cast iron with enhanced grill ridges, and that’s about where the specifics end—no dimensions, no handle length, no weight. The absence of those numbers is the first thing that gives me pause as someone who reads spec sheets for a living. You can’t evaluate heat retention or stovetop fit from adjectives like “heavy-duty.”
The side spouts are a genuinely useful feature if you cook bacon or burgers after your steak, but they also create a weak point where the pan is slightly thinner at the rim, which can lead to chipping if you bang the pan against a burner grate. The enhanced ridges are supposed to deliver better sear marks, but the listing never states how deep they are. Deeper ridges mean prettier lines but less surface contact, which can leave the center of a steak pale instead of browned. Without a wall thickness spec, I’d worry about hot spots on an electric coil, especially if you heat the pan too quickly. This is likely a budget-friendly import, which means seasoning quality varies from unit to unit; you might get a decent preseason, or you might get a thin oil layer that needs stripping and redoing. For the price, it’s a reasonable gamble if you’re willing to do that work.
Pros:
- Built-in side spouts — pour off grease without reaching for a separate tool.
- Heavy-duty cast iron claim — suggests thicker walls than some ultra-cheap pans.
- Enhanced grill ridges — typically taller than standard, which helps with fat drainage.
- Square shape — fits two average steaks side by side.
- No enamel — you can sand or reseason it without worrying about coating damage.
Cons:
- No listed dimensions — you don’t know if it fits your stovetop or cabinet until it arrives.
- Unknown handle length — short handles are a burn risk when searing at high heat.
- Unspecified wall thickness — thin cast iron warps easily on electric or induction.
The Short Version
Great match for: Someone who wants side spouts and doesn’t mind gambling on a generic pan. Think twice if: You cook on induction or you need to know the exact size before ordering.
YYJINGYOU Cast Iron Grill Pan (Induction-Friendly)
Quick take: Nearly identical to the HCXCQLSUY, but this YYJINGYOU listing explicitly states induction compatibility, which matters if you have a flat-top or induction stove.
The YYJINGYOU pan is another square cast iron griddle with side spouts and enhanced grill ridges. Like its twin, it offers no dimensions or handle length, but the product copy includes a line confirming it works on electric, gas, and induction cooktops as well as ovens. That explicit mention is worth paying attention to, because induction stoves require a perfectly flat bottom; any warp, no matter how slight, means the pan won’t heat evenly and may not heat at all. The listing also mentions using it for veggies on an outdoor grill, which suggests the pan is sturdy enough to sit on a grate without tipping.
The enhanced ridges on this pan serve the same double purpose as most: they lift food away from pooled fat, but they reduce total surface contact. For a steak, that’s usually acceptable because you want those char lines, but if you’re cooking something like a chicken breast or portobello mushroom, the gaps between ridges can leave undercooked patches. The side spouts help with grease, but they’re small and can dribble if you tilt too aggressively. Without any spec on wall thickness, I’d treat this as a thin cast iron pan that needs a slow preheat to avoid warping. The induction compatibility is a plus, but it only holds if the pan arrives flat; check it on a glass surface before first use. If it rocks, return it immediately.
Pros:
- Explicit induction compatibility — safe for glass-top and induction ranges if the bottom is flat.
- Side spouts — drain grease without a separate vessel.
- Enhanced grill ridges — produce defined marks and keep meat elevated.
- Oven-safe — can move from stovetop to oven for finishing.
- Outdoor grill use — sturdy enough to sit on campfire grates.
Cons:
- No size given — you can’t plan around it without guessing.
- No handle length — a short handle is a real burn risk.
- Unknown ridge depth — too-deep ridges limit browning between the lines.
In a Nutshell
Perfect for: Induction or electric stove owners who want budget-friendly side spouts. Not great if: You prefer to read a full spec sheet before buying, because this one is mostly marketing copy.
Davnjcka Cast Iron Grill Pan (Deep Ribs for Fat Drainage)
Quick take: Advertised as versatile enough for the broiler or a campfire, with deep ribs that keep steak out of its own fat.
The Davnjcka pan is a square cast iron skillet with deep ribs, designed to work on a stove top, in an oven, under a broiler, or even outdoors at a campfire. That last claim suggests a certain ruggedness, but the listing stops short of providing any dimensions, weight, or handle details. What it does emphasize is the deep ribs: they create pronounced grill marks and allow excess oil to drain to the bottom of the pan, which is a healthier cooking method if you’re grilling fatty cuts like ribeye or lamb chops.
Deep ribs have a trade-off that never gets mentioned in the product copy. The taller the ridges, the less direct contact the meat has with the hot iron. That means the spaces between the ridges don’t sear as efficiently, so you get beautiful brown lines but pale valleys. For steak purists who want a full crust, that’s a problem. A flat cast iron skillet actually produces a better overall sear, but you lose the visual appeal and the fat-draining benefit. The Davnjcka’s campfire compatibility is a nice touch if you like to cook outdoors, but uncoated cast iron left out in the elements will rust quickly unless you reseason it after every trip. This pan likely ships with a basic preseason, but the listing doesn’t confirm that, so plan on doing a round of seasoning yourself. The lack of any stated wall thickness also means you’re taking a chance on hot spots; preheat slowly and you’ll probably be fine, but crank the burner to high right away and you might warp the bottom.
Pros:
- Deep ribs — strong grill marks and effective fat drainage.
- Campfire and broiler safe — versatile for both indoor and outdoor use.
- Uncoated cast iron — no enamel to chip, can be reseasoned indefinitely.
- Square shape — fits two smaller steaks or one large cut.
- Likely budget-priced — you’re not paying for a brand name.
Cons:
- Ridges reduce surface contact — less browning between the grill marks.
- No handle length or thickness specs — you can’t assess burn risk or heat retention.
- No lid or spout — grease stays in the pan until you pour it carefully.
The Real Deal
Ideal for: Outdoor cooks and anyone who loves pronounced grill lines over a full crust. Skip if: You want maximum Maillard reaction on every square inch of your steak.
NutriChef 11″ Enameled Cast Iron Steak Grill Pan (Low Maintenance)
Quick take: The best pick on this list for people who refuse to season cast iron and want a pan that cleans up with a sponge.
The NutriChef is an 11-inch square enameled cast iron grill pan with a drip spout, rated heat-safe up to 500°F. The enamel coating does two things: it eliminates the need for seasoning, and it makes the pan far easier to clean than raw cast iron. The listing mentions a smooth cooking surface, but it also describes a ridged surface—so it’s an enameled pan with raised ridges, not a flat griddle. The 11-inch size is generous, fitting two ribeyes or a good-sized porterhouse, and the drip spout lets you pour off excess fat without tilting the whole pan.
Enameled cast iron is a different animal from raw cast iron. It holds heat well, but the enamel layer adds a thermal barrier that can make searing slightly less efficient than naked iron, especially if the pan isn’t preheated long enough. The 500°F limit is fine for most steak cooking, but you shouldn’t use this pan under a broiler set higher than that, or the enamel may discolor or crack. Chipping is the real risk: dropping a metal spatula onto the ridges or banging the pan against a burner grate can knock a chunk of enamel off, exposing the iron underneath, which will rust. The drip spout is a nice convenience, but it’s also a stress point where enamel tends to chip first. If you’re careful and use wooden or silicone utensils, this pan will last years without reseasoning, which is more than you can say for the raw cast iron models above.
Pros:
- Enameled cast iron — no seasoning ever required, rust-resistant.
- Heat-safe to 500°F — hot enough for a proper steak sear.
- 11-inch cooking surface — large enough for two steaks.
- Drip spout — drains grease without awkward tipping.
- Easy cleanup — warm soapy water and a soft sponge is all you need.
Cons:
- Enamel can chip — metal utensils or rough handling will damage the coating.
- Slightly less efficient searing — the enamel layer adds thermal mass but slows surface heating.
- No lid included — you’ll need a separate cover for oven finishing.
Our Take
Best for: Someone who wants the char of a grill pan without the cast-iron maintenance routine. Skip if: You’re hard on cookware or you demand the absolute best crust possible.
Maldira Enameled Cast Iron Steak Grill Pan (3-Layer Coating)
Quick take: Another enameled option, but with a 3-layer coating that promises better chip resistance than single-layer enamel pans.
The Maldira pan is a square enameled cast iron grill pan with a 3-layer enamel coating and a ridged cooking surface. The listing doesn’t specify the size, which is a notable omission—you’ll want to confirm the dimensions before ordering if you have a specific stovetop in mind. The three-layer enamel is the headline feature here; multiple layers usually mean the coating is thicker and less likely to crack or craze than a single-coat budget pan. That said, even three layers will chip if you drop a cast iron lid on it or use a knife to scrape off stuck food.
Like the NutriChef, this pan requires no seasoning and cleans up easily, but it lacks a drip spout, so draining fat means tipping the pan over the sink—always awkward with a hot, heavy pan. The ridged surface keeps excess oil away from food, which is good for health-conscious cooks, but the trade-off remains: ridges reduce contact area, so you get less of that deep brown crust between the lines. The enamel coating on the Maldira is likely smoother than raw cast iron, which helps with food release, but it’s not non-stick like Teflon; you’ll still need a thin film of oil before adding a steak. The missing size specification is frustrating, but if this pan comes in around 10–11 inches, it’s competitive with the NutriChef except for the spout. I’d check the return policy before buying.
Pros:
- 3-layer enamel coating — thicker and more chip-resistant than single-coat enamel.
- No seasoning required — ready to use out of the box.
- Easy to clean — a sponge and mild soap are safe on enamel.
- Ridged surface — drains fat and creates grill marks.
- Cast iron heat retention — holds temperature well once preheated.
Cons:
- No size listed — you’re guessing whether it fits your burners and your steak.
- No drip spout — pouring grease from a hot enamel pan is riskier than using a spout.
- Enamel thermal shock — moving from a hot burner to cold water can crack the coating.
Final Thoughts
Great for: Enamel lovers who want a durable coating and don’t mind checking the dimensions before ordering. Think twice if: You rely on a drip spout or you need to know the exact size upfront.
Cast Iron Grill Pan 9 Inch Griddle Pan Skillet with Kitchen Tong & Brush (Starter Set)
Quick take: A compact starter kit for single-steak cooks, featuring a heat-resistant wooden handle and bonus accessories.
This 9-inch (24cm) cast iron steak skillet comes with a grease spout, a heat-resistant wooden handle, and two extras: a stainless steel tong and a cleaning brush. The wooden handle is the big selling point—it stays cool during stovetop cooking, so you can flip a steak or tilt the pan without reaching for a mitt. That’s a genuine benefit on a cast iron pan, where even a short handle gets blazing hot. The 9-inch size is on the small side; it fits one ribeye or strip steak comfortably, but two medium steaks will crowd and steam instead of sear.
The wooden handle, however, means this pan cannot go in the oven. If your cooking method involves searing on the stovetop and then finishing in a 400°F oven, you’ll need to remove the handle (it’s likely screwed on, but the listing doesn’t say) or skip the oven step entirely. That’s a real limitation for steak cooks, because many of the best steak techniques involve a reverse sear or an oven finish. The included tong and brush are basic stainless steel and nylon; they’re not high-end, but they do the job. The pan itself is uncoated cast iron, so you’ll need to season it before first use and after each wash unless you want rust. The listing doesn’t specify wall thickness, but at 9 inches, the pan is unlikely to be as thick as larger models, so preheat slowly to avoid hot spots.
Pros:
- Heat-resistant wooden handle — stays cool during stovetop use, no mitt needed.
- 9-inch compact size — perfect for a single steak or two small fillets.
- Includes tong and brush — everything you need to start grilling indoors.
- Grease spout — drains fat without tilting the pan too far.
- Uncoated cast iron — can be seasoned to a natural non-stick finish.
Cons:
- Wooden handle not oven-safe — limits you to stovetop-only cooking.
- Small for multiple steaks — crowd the pan and you’ll steam instead of sear.
- Unknown wall thickness — thin cast iron warps under rapid heat changes.
Who Should Buy This
Perfect for: Solo cooks or apartment dwellers who want a cheap entry into grill pan cooking with extras included. Not great if: You regularly cook for two or need to finish steaks in the oven.
CHYIR Rectangular Thick Cast Iron Skillet Bbq Grill Pan Stripe Steak Pot Uncoated (Heat Retention King)
Quick take: A thick, rectangular cast iron pan for those who prioritize even heating and heat retention over portability or convenience.
The CHYIR pan is a rectangular cast iron skillet, molded in one piece, with a waves design on the bottom (which functions as low-profile ridges) and an insulated handle. The listing emphasizes that it’s thick, and that’s the most important spec on the page. Thick cast iron takes longer to preheat but holds temperature far more steadily, which translates to a more even sear across the entire surface—no scorched edges and raw centers. The rectangular shape is unusual; it fits two steaks side by side with space between them, or a longer cut like a skirt steak or flank steak across the diagonal.
The insulated handle is described as streamlined and comfortable, but the listing doesn’t specify whether it’s a silicone sleeve, a wooden grip, or just a shaped cast iron handle that stays cooler by design. Without that detail, I’d assume it still gets hot and use a mitt. The waves design on the bottom is essentially a series of shallow ridges, which means less dramatic grill marks than the deeper ribs on the Davnjcka but better surface contact for browning. That’s a good compromise for steak: you get some fat drainage and visual appeal without sacrificing too much Maillard reaction. The rectangular shape, however, can be a problem on round burners, especially induction, because the corners of the pan hang over the heat source and stay cooler. If you have a gas stove with a rectangular grate, it works fine; on an electric coil or induction, the corners may not sear properly. The pan is uncoated, so you’ll do your own seasoning, which some cooks prefer because they control the exact polymerized oil layer.
Pros:
- Thick cast iron — excellent heat retention and even searing.
- Rectangular shape — fits two steaks or a long cut without crowding.
- Waves design (shallow ridges) — balances grill marks with more surface contact.
- One-piece molded — no weak points where a handle might loosen.
- Uncoated — can be seasoned to your preference and reseasoned forever.
Cons:
- Rectangular corners on round burners — uneven heating on electric or induction.
- No lid or spout — grease must be poured or soaked up.
- Heavy — thick cast iron plus rectangular shape makes it awkward to move when full.
The Bottom Line
Ideal for: Gas stove owners who want the most even sear possible and don’t mind a heavy pan. Skip if: You cook on induction or a round electric coil, where the corners won’t heat properly.
Buying Guide: What Matters When Choosing a Grill Pan for Steak
Picking the right cast iron grill pan isn’t just about brand recognition. The specs that make one pan great and another useless are easy to check if you know where to look.
Wall Thickness and Heat Retention
This is the single most important factor for a steak grill pan. Cast iron is already a poor conductor of heat compared to aluminum or copper, which is why it needs to be thick—the mass stores heat and releases it slowly, preventing the pan from cooling down the moment a cold steak hits the surface. Thin pans, typically under 3mm, have hot spots and can warp if heated too quickly. A thick pan like the CHYIR rectangular model will sear evenly, but it takes longer to preheat. The Northriver and generic square pans on this list don’t state their wall thickness, so you’re taking a small risk. If you cook on electric or induction, a pan that warps even slightly becomes unusable because it no longer sits flat on the burner. Always preheat slowly, even with a thick pan, because sudden high heat can cause thermal shock and permanent warping.
Ridge Depth and Spacing
Here’s where a lot of buyers get misled. Deeper ridges produce more dramatic grill marks and keep meat elevated out of fat, but they also reduce the contact area between the pan and the steak. Less contact means less Maillard browning, which is the chemical reaction responsible for that deep, savory crust. The Davnjcka pan has deep ribs, so it excels at fat drainage but may leave pale spots between the lines. The CHYIR has a waves design—shallow ridges—so it browns more evenly but gives lighter marks. A useful at-home test is to place 1/4-inch thick strips of zucchini on the pan; if they don’t fall through the gaps and cook without sticking, the ridge spacing is balanced. That same test reveals pan capacity: a pan that can fit six zucchini strips in a single layer can handle two steaks without crowding. For a single steak, a 9-inch pan works, but for two, you need at least 10.5 inches.
Seasoning vs. Enamel
Raw cast iron requires seasoning: a polymerized oil layer that provides non-stick properties and rust protection. It’s not hard to do, but it’s a maintenance routine—you can’t soak the pan, can’t use harsh soap, and need to reapply oil after each wash. Enameled cast iron, like the NutriChef and Maldira, skips all that. The enamel coating is smooth and non-porous, so cleanup is easy and no seasoning is needed. However, the FDA regulates enamel coatings for food-contact safety, and a chip that exposes raw iron is both a rust risk and a potential source of iron leaching into food. Enamel also chips if you bang it with metal utensils, and it can crack from thermal shock if you move a hot pan to cold water. For steak searing, raw cast iron can take higher heat than enamel, which is rated to 500°F on the NutriChef. If you’re willing to season and care for raw iron, it’s more durable; if you want low maintenance, go enamel but be gentle.
Handle Design and Oven Safety
Cast iron handles get extremely hot—that’s not a flaw, it’s physics. The best designs either have a long handle that keeps your hand far from the heat, a helper handle on the opposite side for two-handed lifting, or a removable wooden/silicone grip. The Northriver pan’s 5.8-inch radian handle is longer than many budget pans, which helps. The 9-inch pan with a wooden handle stays cool, but that handle prevents oven use entirely. Check the maximum oven-safe temperature of the handle material before you plan to finish a steak in the oven. A lid, like the Northriver’s tempered glass lid, is useful for oven finishing and splatter control, but it adds weight and another thing to store. If you never use lids, don’t pay for one.
If you’re also a fan of one-pot meals after a long grilling session, our chicken tortilla soup recipe uses similar smoky flavors and comes together quickly. And for a heartier option, this chicken dumpling soup is perfect for using up leftover meat.
Our Final Recommendation
For most steak cooks, the Northriver Casting 10.5 Inch Square Grill Pan with Tempered Glass Lid is the overall winner because it combines a useful cooking size, a longer-than-average handle, and a lid that most competitors forget. If you want the convenience of enamel and easy cleanup, the NutriChef 11″ Enameled Cast Iron Steak Grill Pan is the top pick for low maintenance. On a tight budget, the 9 Inch Grill Pan with Wooden Handle and Accessories is the best value—it gives you a functional starter set for little money. Ultimately, the right pan depends on your stovetop, your patience for seasoning, and how many steaks you cook at once. Check those specs before you buy, and you won’t end up with a warped, sticky disappointment.
Frequently Asked Questions
What are the best grill pans for steak without an outdoor grill?
The best grill pans for steak indoors are cast iron models with thick walls and moderate ridge depth. Among the eight reviewed here, the Northriver Casting 10.5 Inch with Lid and the NutriChef 11″ Enameled stand out. The key is preheating the pan slowly for at least five minutes on medium heat; a properly heated pan releases a steak without sticking and produces dark, even char lines. Avoid thin pans with very deep ridges, as they leave undercooked patches between the marks.
How do I season a cast iron grill pan the first time?
Wash the pan with warm water and a small amount of mild soap to remove factory oils, then dry it completely on the stove. Apply a very thin layer of canola or grapeseed oil to the entire surface, including ridges and handle, then wipe off any excess with a paper towel until the pan looks almost dry. Place it upside down in a 450°F oven for one hour, then let it cool inside. Repeat two to three times. Avoid flaxseed oil—it flakes under high heat.
Can I put my cast iron grill pan in the oven to finish a steak?
Yes, but only if the handle and any lid are oven-safe. The Northriver pan’s tempered glass lid can typically handle up to 350–400°F, but check the manufacturer’s limit before broiling. The 9-inch pan with a wooden handle cannot go in the oven at all. For a reverse sear, start the steak in a low oven (250°F) until it reaches about 110°F internally, then sear on a screaming-hot grill pan for one minute per side. The pan must be preheated for at least five minutes to build enough heat.
