Griddle & Grill Pans
Griddle and grill pans are flat or ridged heavy-based pans used for searing steaks, flatbreads, vegetables and breakfast items in pubs, hotels and restaurant kitchens, typically made from cast iron or heavy-gauge aluminium for strong heat retention. The key buying consideration is choosing ridged (for grill-marked searing) versus flat griddle surfaces depending on menu needs, plus checking induction compatibility. “Griddle pans” and “grill pans” are the plain buyer terms.
Key specifications
Griddle and grill pans come in two surfaces: ridged pans for char-marked searing of steaks, burgers and vegetables, and flat griddles for eggs, bacon, pancakes and flatbreads that need full surface contact. Heavy cast iron holds high heat for consistent searing across a busy service, while heavy-gauge aluminium heats faster but loses heat more quickly once food goes on. Pans are commonly around 26-28cm, with larger griddle plates available; check induction compatibility and look for pouring lips to drain fat. Used across pubs, hotels and restaurant kitchens.
Griddle & Grill Pans — FAQs
Ridged or flat griddle pan for a pub kitchen?
A ridged griddle pan gives classic char-marks for steaks, burgers and vegetables, while a flat griddle suits breakfast items like eggs, bacon and pancakes that need full, even surface contact.
Cast iron or aluminium griddle pans for heat retention?
Cast iron retains very high heat for a long time, ideal for consistent steak searing over a busy service, while aluminium griddle pans heat up faster but cool down more quickly once food is added.