Grill & Griddle Pans Collection

Grill pans have raised ridges that lift food above the pan floor. Fat drips down into the channels between them, so your food isn't sitting in its own grease, and the ridges leave those signature char marks. Best for steak, chicken, burgers, halloumi, and thick-cut vegetables.

Griddle pans are completely flat with a large, uninterrupted cooking surface. Maximum contact means even browning across the whole piece of food. Best for pancakes, eggs, French toast, smash burgers, quesadillas, and grilled sandwiches.

Cast iron skillets are also flat, but built for depth rather than surface area. Rather than shallow sides for maximum contact, a skillet's slightly raised walls hold in sauces, oils, and pan juices, so it can go from searing to simmering without switching pans. Best for one-pan dinners, hash, cornbread, pan sauces, and anything that starts on the stovetop and finishes in the oven.

If you're choosing one, think about what you cook on weekends. Brunch people want a griddle. Steak people want a grill pan. If you want one pan that handles searing, frying, and saucing without a switch, a skillet is the more flexible pick, which is why it's sold alongside the grill pan in our Cast Iron Skillet & Grill Pan Duo, letting you cover both jobs at once.