You don’t have to wait for a sunny Saturday, or stand out back in a jacket, to put real grill marks on dinner. Keep this pan on the stove, and that kind of supper becomes an any-night option.
Raised ridges press those defined lines into steaks, chicken and vegetables, and they lift food up out of the juices that collect underneath, so you get a sear rather than a simmer. Cast iron stays hot once it’s heated, which helps the second batch brown as nicely as the first. You’ll find it handy for toasted sandwiches, too. It works on any burner, from gas to induction, and it can go into a 500°F oven when a thick chop needs finishing.
The enamel surface means there’s nothing to season and no special upkeep to learn. Let it cool, wash it by hand and dry it well. Then it’s ready for the next craving, whatever the forecast says.
