A good griddle pan has endless possibilities - and we never tire of discovering new ones. Our team is always swapping ideas, from blackened corn tossed into a salad to seared tuna steaks and charred asparagus. One of our pastry chefs even swears by pineapple marinated in chilli and lime, finished with a splash of rum.
When choosing our Grill and Griddle Pans, durability is key. For high-heat searing, nothing beats cast iron. If easy cleaning is a priority, a high-quality ceramic non-stick is the way to go - Teflon, with its heat limitations, doesn’t make the cut. Whatever you’re cooking, these pans are built to perform.
