| Step | Do | Why |
|---|---|---|
| Preheat | Empty pan, properly hot | Lukewarm steams instead of sears |
| Oil | The food, not the pan; pat dry | Oiled ridges smoke; moisture won't brown |
| Sear | Leave it, turn 90° for crosshatch | It releases once seared |
| Batches | Don't crowd; ventilate | Crowding drops heat and steams |
How to Use a Grill Pan
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Preheat the empty pan until it's properly hot, oil the food rather than the pan, lay it on the ridges and leave it undisturbed so it sears, then turn it once to get a crosshatch. The raised ridges give the char marks and let fat drain away, but they only work on a pan that's hot enough and food that's dry.