| Grill pan | Marks & heat | Best for | Downside |
|---|---|---|---|
| Cast iron | Fierce heat, real char | Steak, veg, searing — the default | Heavy; needs seasoning |
| Enameled cast iron | Same heat, no seasoning | Cast-iron marks, easier care | Priciest; still heavy |
| Nonstick grill pan | Pale marks, low heat only | Easy cleanup, delicate fish | Coating wears on the ridges |
| No pan (broiler alone) | None; no stripes | Skipping the tool | No char stripes, no drained fat |
Cast Iron or Nonstick: Which Grill Pan?
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Photo: samuelemunemu321 Public Domain Mark 1.0 Source
Cast iron for real grill marks and a proper sear — the ridges hold the fierce, steady heat a grill pan exists to deliver, and it goes under the broiler and lasts for life. A nonstick grill pan is easier to clean and lighter on oil, but it can't take the heat that makes the marks, and the coating wears fastest right on the ridges.