Round grill pan with two pouring lips, 26 cm

Striped meat, cooked on the hob

The taste of grilled meat is not made outdoors; it is made where hot metal meets the cut. The ribs of this pan do exactly that: the meat rests only on the top of the ridges, where it colours fast, while the fat and juices run down into the grooves. The result is a striped surface, not a slice simmering in a puddle.

Why round, and why two spouts

This grill pan is round, with a 26 centimetre cooking surface. Round sits on the circular zone of a hob like an ordinary frying pan, so the edge is not hanging outside the heat.

There are two spouts on the rim. The fat and juices that gather while cooking do not have to be poured off while you balance a tea towel: tilt the pan and the liquid leaves through the spout. After that the cut rests dry on the ribs and does not swim on the plate.

The grooves carry the juices away

The grooves run in parallel across the whole cooking surface. Turn the cut a quarter way through and you get a cross pattern: the metal caramelises the surface wherever it touches. The hollow between them carries the juices away, so the meat browns instead of steaming.

The same works for vegetables: courgette, pepper and asparagus take the marks and hold together, because they are not cooking in their own liquid.

The line that keeps it on the hob

This pan does not want to be an ornament; it is the tool worth leaving out on the hob. Fashion by Berlinger Haus gives it a minimalist line and a matt finish for exactly that: the curve of the handle follows the rim of the body, the surface does not throw the kitchen light back, and between two grilling sessions there is nothing to polish.

The handle is stay-cool, ergonomic and soft-touch. On a grill pan that is the grip that matters most: you work at high heat, and often one movement is all you need to tilt or turn it.

The base and the hob

The pan has a turbo induction base and works on every type of hob: induction, gas, electric, vitroceramic and halogen. The ribs have to be hot at their ends too, or the outer stripes on the meat stay pale; that is why the base has to carry the heat right across.

Non-stick, ribs and all

titanPro coating

The hard-wearing non-stick layer applied to the ribbed cooking surface: the brand's own coating, which releases meat with very little fat.

Washing up comes down to whether burnt fat lets go of the grooves. On a non-stick surface the residue lifts with a soft brush, so this is not the pan that soaks in the sink for three days.

Materials and safety

The body is forged aluminium and the ribbed surface carries the brand's titanPro layer.

Dinner in twenty minutes

The pan comes up to heat and the chicken breast or the beef goes on. Two minutes on one side, a quarter turn, two more, then flip. Meanwhile the cherry tomatoes and the asparagus take the free space and are done in the same time.

At the end you tilt the pan, the juices leave through the spout, and the meat rests for another minute. It reaches the plate dry, with the marks showing.

Care

• Let the pan cool before you run water into it; cold water does not belong on hot metal.
• Clear the grooves with a soft brush or sponge rather than a metal pad.
• Turn the meat with a wooden or silicone spatula so the coating stays intact.
• Do not cut in the pan: a knife mark shows up first on the top of the ribs.
• Lay a tea towel over the ribs if you stack another pan on top for storage.

Who this pan is for

Questions about grilling

Specifications