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The Bruntmor 10 Inch Square Cast Iron Grill Pan is a versatile kitchen tool designed for those who appreciate the art of cooking. With its pre-seasoned surface, this grill pan ensures even heat distribution, making it an excellent choice for searing steak, grilling veggies, or preparing golden pancakes. Whether you're using it on stovetops or grills, you can expect consistent results that elevate your culinary creations.
| Product Name | Image | Price | Rating | Review Count | Expert Score | Sales Last Month | Buy |
|---|---|---|---|---|---|---|---|
| Cast Iron 12 Inch Square Grill Pan – Perfect for Grilling |  | $54.99 | (4.5) | 1637 | 92 | 200 | Get it on Amazon |
| Cast Iron 10.5 Inch Square Grill Pan - Even Heat Distribution | | $39.99 | (4.5) | 1637 | 83 | 50 | Get it on Amazon |
| NutriChef Cast Iron Skillet – Pre-Seasoned 10-Inch Fry Pan |  | $39.99 | (4.5) | 1838 | 81 | 10 | Get it on Amazon |
| Cast Iron Grill Pan – 10.5 Inch Heavy Duty |  | $39.99 | (4.5) | 169 | 77 | 100 | Get it on Amazon |
| Onlyfire 12" Cast Iron Skillet - Versatile Cooking Solution |  | $55.99 | (4.5) | 23 | 69 | 10 | Get it on Amazon |
| Cast Iron Grill Pan 10-Inch - Perfect for Indoor Grilling |  | $24.79 | (4.5) | 12 | 69 | 10 | Get it on Amazon |
I haven’t used this yet as it is a Xmas gift. I had some concern whether it would fit in a small oven, not to worry, it fits perfectly. For those wondering, handle edge to handle edge is 12 3/4” and 10 3/4” across the side pouring spouts.It seems to be of good quality with no rough edges from the casting. I’m sure after some additional seasoning that all cast cookware requires it will become one of my favourite pans.
I read through the reviews before making this purchase and, as a life long cast iron cookware user, could tell right away that the negative reviews were left by people who did not know how to take care of or cook on cast iron. I am very happy with this one and love the larger size of it.The first thing I did upon receiving my new grill pan was to wash it in very hot water (don't use soap on cast iron!) and season it again. You should always season cast iron before using it - even if it is advertised as being pre-seasoned. The better seasoned cast iron is, the better it will be to cook on. Just rub a bit of oil into it with a cloth, both inside and out, wipe off any excess oil so it doesn't become gummy, and throw it in a 300ºF oven and forget about it for a few hours. Do this after each use for the first few times you use it to get it really well seasoned, then you won't have to anymore. Also, always make sure your pan is good and hot before putting food in it when cooking with cast iron. The very first thing I made in this pan was chicken breasts in a chimichurri marinade. The chicken breasts were covered in marinade when I put them in my hot grill pan and when I went to turn them with tongs, they were not sticking at all. Wash it with very hot water and a very soft brush after it cools. No big deal. You don't want to scrape the seasoning off. If you should have something badly stuck, just put some water in the pan and bring it to a boil on the stove while scraping with a rubber spatula or something else flexible - just like deglazing a pan for making gravy or a sauce. Easy peasy.I couldn't believe that one review I read on a cast iron pan (can't remember if it was this specific one or another I looked at before choosing this one) the buyer said that everything stuck, the pan rusted after washing it (don't use soap!) and they threw it away. LOL. That pan would have lasted for generations if they knew how to cook in and take care of it properly.
At 16" you can make a nice size pizza in this without necessarily making a 'pan' pizza. It works perfectly as a 'pizza stone'.Lots of methods online. The one that works for me though is hot oven, cold pan. Preheat to 500F while you roll or fold out your dough, and if it's refrigerated let it come to room temp. Grease the pan with high heat oil & dust with semolina flour. Transfer the pizza dough to the cold pan and assemble (sauce, cheese). Put it into the 500F oven for about 14 minutes, though watch for cheese burn after 12. When the cheese looks done, shut off oven and open door or transfer pan to oven top if you have room. It will continue to cook the crust for 5-10 minutes just using the residual heat, so you can pull the pizza from the pan when it's perfectly done.I prefer this to a stone because there's no preheat, and the skillet prevents runoff cheese from making a smokey mess. Plus the method above lets you get a perfect top and bottom.The pan is also versatile, you can of course use it for other things (it's great as a griddle). But it's very large, so it won't work on all oven tops, and it would take a rare oven to let you center it on the burner without risking your countertop. I prefer it on the grill or in the oven for that reason, and use smaller cast iron for stovetop. Cast iron isn't great at distributing heat, so at this size you will get hot spots on top of oven (ideal for griddling, less so for other things).
It works well it cooks well and the clean up is easy the value of the money was good and the weight is doable not heavy at all
Amazing cast iron pan, perfect size, I hadn’t been able to find a good size for cooking my ribeyes but this is the guy, I love it
There is nothing about this cast iron skillet for. It makes GREAT homemade pizza in my stove/oven. I purchased it to use with a pizza oven I returned due to its operation. You can use this skillet for any foods you would use any other skillet for. I seasoned it although it's pre seasoned as recommended for all cast iron products. I highly recommend this skillet especially for making pizza in your regular home ovens.
It's very well constructed and looks and feels great. I more often than not use a glass lid from one of my other "regular" pans when cooking with this as it's the same diameter. That way the heat isn't lost and oil splattering is minimized. It's not much of a hassle to clean as I use salt and a copper scrub pad, and avoid soap! Basically it's just fun to cook with and does a great job with shrimp and chicken legs. Of course, after you scrub it and dry it off, put it on the stove and heat it up good to get out all moisture and then when it cools down rub a little olive oil into it as then it'll last forever.
