Pre-seasoned Cast Iron Grill Pan

Healthy Cooking
Every time you prepare meat on your cast iron cookware, you will add pure natural iron minerals into your food. That is an excellent addition for people who need iron supplements. However, the level of its natural absorption will depend on the meal acidity and the preparation time.

Even Cooking
Grill pans are usually heavier than skillets and are typically made from materials that heat up quicker and retain heat longer, like cast iron. This means you're less likely to get cold spots while cooking, and you'll have more control over the temperature to ensure food is cooked the way you like it.

Versatility
This pan is versatile, and you can use it on almost all heat sources, including electric, gas, ceramic, induction, halogen, and even campfire. Since it is exceptionally tough, you can use it in your oven on high heat, as well.

Excellent Heat Retention
Cast iron grill pan can sustain extremely high temperatures, which makes it ideal cookware for grilling and baking. That means you can prepare chicken and steak meat and keep them warm until serving. The grill pan is entirely oven-safe, so you can finish cooking your food the way you do by closing the hood of a grill. However, this skillet takes a while to heat up. Therefore, you should preheat your pan in the oven before arranging food to get the best result.

Cast-iron pans are porous, meaning they can rust easily without a protective barrier. Most new commercial cast-iron pans come with a pre-seasoning, but it's not a bad idea to strengthen that layer with a seasoning session of your own. Seasoning happens when a layer of oil on the pan is heated past its smoking point and carbonizes. This process, called polymerization, transforms the oil into a plastic that bonds to the pan. The plastic coating seals the porous surface of the cast iron, preventing excessive sticking during cooking, as well as warding off rust. This method works for all kinds of cookware made of cast iron, as well as carbon steel pans. So if your pan is looking a little rusty, dull, or worse for wear, grab a scrubby pad, a little soap, some oil and paper towels and follow these simple steps to give it a fresh coat of seasoning for a flawless cooking surface.

Soak, Scrub and Rinse
If your pan is especially rusty or crusty, give your pan a quick soak in mildly soapy, hot water, then use an abrasive scrubby pad or brush to remove any and all unwanted particles until the surface is smooth and free of unevenness or sticky gunk. Steel wool should only be used if you're prepared to strip the pan completely. Rinse thoroughly.

Dry
Do a quick two-step drying process: wipe your pan down with a paper towel or a dish linen, then set it on the stove over a medium heat until all moisture has evaporated. It should get hot enough until you can smell the heat coming off of the pan. This step is crucial, for cast iron is porous, meaning it traps moisture below the surface: the only way to completely drive off all lingering moisture is to heat up the pan and evaporate off all the water.

Oil and Buff
Drop 1 teaspoon of oil into the pan and use a paper towel to rub it in evenly across the entire pan. Flip the pan over, add 1 more teaspoon oil if needed, and repeat the rubbing process until the entire pan (handle included) is coated evenly with the thinnest layer of oil. Keep rubbing and buffing the oil into pan until it no longer looks greasy. Avoid using too much oil to the point where the pan is slick and wet with it: too much oil will result in a sticky, grimy finish. What type of oil you use is totally up to you, as long as it's 100 percent oil. Avoid using butter or unrefined coconut oil because the trace amounts of dairy solids and pulp will burn and scorch; traditional lard will turn rancid faster without frequent use. We recommend unsaturated oils that are neutral in flavor with a smoke point hovering around 400°: canola, vegetable, grapeseed, sunflower, and safflower are all great.

Preheat and Bake
Preheat your oven to at least 450°, then slide your pan into the oven. The goal here is to hit your chosen oil's smoke point to trigger a chemical reaction called polymerization that bonds the oil to the pan to create that layer of seasoning. If you've chosen another oil, look up the smoke point of that particular oil and be sure your oven is preheated to at least 25° above that specific temperature. Place your pan in the oven, bake for 45 minutes to 1 hour, then turn off the oven and let the pan remain in the oven for another 15 minutes without opening the door. Carefully remove with thick oven mitts, and let it cool completely.