A grill pan is the most practical way to get grilling results in a kitchen: raised ridges mark the food with sear lines while excess fat drains between them. Used correctly, it delivers with very little oil.
What can you cook on a grill pan?
Red meat (steaks, chops, meatballs), chicken (fillets and wings), thicker fish like salmon, halloumi cheese and vegetables (courgette, aubergine, peppers, mushrooms, corn) are the classics. It is also excellent for pressing grill marks onto sandwiches.
Preheat, then oil the food — not the pan
The secret to clear sear lines is preheating: warm the pan over medium heat for a few minutes. Rather than pouring oil into the pan, brush a thin layer onto the food — the grooves stay clean and the marks come out sharper.
Three rules for defined grill marks
- Dry surface: pat meat and vegetables dry first; moisture steams instead of searing.
- Don't turn too early: if it sticks, it hasn't seared yet — food releases by itself when ready.
- Don't overcrowd: leave space between pieces; a crowded pan loses heat and stews the food.
Cleaning and care
Let the pan cool, then wash with warm water and a soft sponge; never scrape between the ridges with steel wool. For everything that extends a non-stick coating's life, see non-stick pan care.
Papilla grill pan models
The grill pan category includes classic grill pans from the Fred, Vilma and Ragnar series, a double-sided cast grill and the cast Grillmatik. Standard aluminium grill pans are not induction-compatible; for induction hobs see the induction range. For general buying rules: how to choose a frying pan.
Frequently asked questions
How do you sear meat on a grill pan?
Preheat over medium heat, pat the meat dry and brush a thin layer of oil onto the food. Once it's in the pan, don't turn it until it releases by itself — sticking means it hasn't seared yet.
Do grill pans work on induction hobs?
Standard aluminium grill pans are not induction-compatible. For induction, look at ferromagnetic-based models — at Papilla, the 'Plus' series and the Motto line.
Why aren't my grill marks coming out clearly?
One of three reasons: the pan wasn't hot enough, the food surface was wet, or the pan was overcrowded. Preheating, a dry surface and space between pieces fix it.