| Gear | How it cooks | Best for | Downside |
|---|---|---|---|
| Flat skillet (your 26 cm) | Full contact means even browning and a better crust | Steak, burgers, most searing | The fat stays in the pan |
| Cast-iron grill pan | Ridges drain fat and stamp char lines | Fatty cuts indoors — chicken thighs, pork belly | Burnt grease collects in the ridges; smoky; a chore to scrub |
| Tabletop grill plate | A wide surface for grilling at the table | Indoor yakiniku and BBQ nights | Real smoke and splatter, and it needs storing |
| Outdoor grill | Real fire, real smoke flavor | Anyone with the outdoor space | Not an option in most apartments |
Do You Need a Grill Pan?
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Honestly, most kitchens can skip it — grill marks are mostly for looks, and a flat skillet browns meat more evenly. It makes sense only if you cook fatty cuts indoors and want the fat draining into the ridges.