How To Use a Cast Iron Grill Pan

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Cast iron is one of the most versatile tools in my kitchen. It sears meat like nothing else, and it holds heat so well that I can sear a steak on the stovetop and throw it straight onto the grill with no loss of flavor or texture. But cast iron can also be tricky to use properly—which is why I’m here to help! In this post, I’ll walk you through how to get started with cast iron cooking by showing you how to season an un-seasoned grill pan and then using it for perfectly seared scallops.

Preheat your oven.

To ensure that your cast iron grill pan is preheated properly and evenly, it’s important not to preheat your oven before putting the pan in it. Preheating takes time and can burn your food if you don’t wait for the oven to heat up sufficiently for even cooking. The best way to tell if an oven has reached its correct temperature is by using a thermometer and checking that there is no hot or cold spots on the surface of the stovetop.

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If you are planning on broiling something like steak or fish then make sure that this does not happen immediately after placing them into your cast iron grill pan as this will cause uneven heating throughout which can lead to charred spots on top but undercooked areas underneath; giving yourself enough time between starting up any broiler setting will allow everything inside to cook evenly without worrying about any chance of burning anything while waiting!

Don’t use soap.

Avoid using soap. This will remove the seasoning on your pan. If you need to clean it, use a little water and a soft sponge or cloth to do so. Never use steel wool or abrasive cleaners; these will damage your cast iron griddle pan and make it no longer nonstick!

Add oil and salt after cooking, then wipe off the excess.

While you can add oil and salt after cooking, it’s not necessary. If you have time and want to season the pan before cooking, go for it. After cooking, wipe off the excess oil with a paper towel or rag; don’t use soap on your cast iron!

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Use plenty of oil when cooking to prevent sticking

Your pan is ready to go, but before you start cooking, here are a few tips to make sure your cast iron grill pan doesn’t stick:

Use plenty of oil. Too much oil can result in soggy food or flare-ups (from fat splattering), so use just enough to coat the entire surface of the pan. This will prevent sticking and let your meat caramelize properly. You’ll want to avoid oils with a high smoke point (like olive oil) because they burn more easily and give off a strong flavor when heated. Instead, opt for a neutral flavored oil like canola or vegetable oil for better results when searing meats like beef steaks and burgers on the grill pan’s ridges, which provides extra flavor from direct contact with heat source.

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Preheat slowly over medium heat until hot enough that water produces steam immediately upon contact with surface area–about 10 minutes depending on size/materials used during construction.* Don’t use metal utensils on non-stick surfaces; they’ll scratch them!



A cast iron grill pan is a great tool for cooking, but it requires some special care. You’ll want to preheat your oven and make sure it’s hot before putting food on the grill. This will ensure that all of the oil in the pan has been heated up so nothing sticks and you get that nice golden crust you want on your steak or chicken breast. You can get the best cast iron grill pan from Chinese wholesale sites.

Philip Okoye
the authorPhilip Okoye
Your favorite recipe author, faithful to every course. Mail me at

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