7 best griddle pans for searing and grilling

A griddle pan is a must-have in the kitchen if you love a charred finish on your meat or veg. In between the rise and fall of the pan’s ridges, magic happens – juices and fat caramelise and impart smoky, intense flavours to whatever you’re cooking.

We would always recommend them over even the best frying pans if you're searing steaks or flash frying veggies. The best griddle pans will create those satisfying (and tasty) grill marks you get from the best gas BBQs, making them ideal for when the weather won’t let you venture into the garden, or if you just don't fancy firing up the grill midweek.

Check out our recommendations below and read on for everything you need to know about griddle pans, according to three top chefs.

Is a griddle pan worth it?

If the sound of a juicy steak or griddled halloumi is making your mouth water, it’s definitely worth investing in a griddle pan.

“If you like a smoky, chargrilled taste on your meat, a griddle pan is perfect,” agrees Nick Collins, founder of Cleverchefs and a former contestant on Masterchef: The Professionals. “The ridges on a griddle pan help to cook the meat evenly and allow the fat to drain away, leaving the juices (and the flavours) to caramelise on the meat itself, giving you that smoky, chargrilled taste.”

Feeling hungry yet? We are. And while the mention of fat doesn’t necessarily evoke healthy food, Nick says it’s important to note that using a griddle pan can be a healthier way of cooking.

“You need less oil to griddle and because it allows the fat to run away from the meat, you lose the grease but maintain all of the flavour,” he says. Health grills operate similarly.

What is the best type of griddle pan?

There are plenty of models on the market, so we asked the experts what we should consider when shopping for a new grill pan.

“The main feature I look for is a quality cast iron,” says Zach Farr, head chef of Junsei Marylebone. “It can be heavy and expensive, but it is by far the best material for griddle cooking,”

For Michelin-starred chef and Chef Patron at Kutir and Manthan, Rohit Ghat, it’s the bottom of the pan that’s important. “You should opt for one with a heavy bottom or base as this helps maintain the temperature to cook meat evenly” he advises. “This means that the temperature will not suddenly drop which can cause uneven cooking of the meat.”

Collins adds that you also need to consider the design of the pan. “The deeper the ridge, the better,” he says. “This will help the fat drain away and the meaty flavours to caramelise on the meat itself.”

But don’t mistake deep grooves for a deep pan. Ideally, you’ll also want to look for shallow sides and a wide base. “This means the steam will rise quicker and not get absorbed by the meat,” explains Collins. A deeper pan would cause the meat to absorb the steam and ultimately lose some of its flavour.

What material should I go for?

While all of our chefs love a cast iron griddle, every material has its pros and cons, so it will come down to personal preference.

Cast iron

These pans have wider ridges, which means you’ll achieve a more flavoursome sear on meat and vegetables. They’re slow to heat up but retain heat well. Enamel-coated cast iron has a non-stick coating, while uncoated cast iron can rust easily, so will need to be seasoned regularly to build up a protective coating. Hand washing is also recommended.

Stainless steel

Stainless steel alone doesn’t tend to be a good conductor of heat, so copper or aluminium are usually incorporated into the base of the pan. These pans are quick to heat up, durable, and tend to be dishwasher-safe.

Titanium

Strong and lightweight, titanium cookware is actually a mix of titanium and ceramic, steel or aluminium. It’s usually scratch-resistant and heats up quickly. It is expensive though.

Carbon steel

A great lightweight alternative to cast iron, this cookware is easy to manoeuvre on the hob. It’s thin, so it doesn’t retain heat brilliantly but it’s budget-friendly.

Ceramic

This finish is affordable and easy to clean. But it doesn’t have the longest lifespan, as the non-stick coating can wear off quickly.

Hard anodized

With a distinct deep grey or black colour, these pans have been electrochemically treated to produce a hard finish that’s resistant to chipping, peeling and reacting with acidic foods. They’re lightweight and heat up quickly, too.

Aluminium

Many aluminium pans have an enamel coating on the outside and a non-stick coating on the inside. This makes them tough, easy to clean and resistant to scratching and staining.

Is using a griddle pan the best way to cook steak?

“There are lots of good ways to cook meat, but a griddle pan is great if you like a chargrilled, smoky finish,” says Collins. “My personal preference for cooking meat is on an open flame but a good griddle pan is a great substitute.”

To get the best results, take your meat out of the fridge and bring it to room temperature 30 minutes to an hour before cooking (depending on thickness). Immediately season with salt and leave on a plate.

Five minutes before cooking, heat up your griddle pan and pat it with a paper towel, then oil it lightly. When the pan is hot, add the steak – but don’t touch it! After a couple of minutes, lift one corner and peek underneath. If it’s caramelised (not grey), turn it over and leave to cook. Once it’s ready, leave it to rest before serving.