Iwachu23029 Iwachu Grill Pan with Wooden Handle, Black Baking, Inner Diameter 9.6 inches (24.5 cm), Induction Compatible, Nambu Ironware

Best grill pan I purchased

This is cast iron as it should be forged. And it's pre-seasoned to boot. Mine came without instructions, directly from Japan. But I know how the Japanese prep it. Use some flax seed oil from time to time in order to maintain the seasoning.

Very nice grill pan from Japan, made in the traditional method with good quality materials. The iron is thick which helps retain heat and spread it evenly, and the grain is finer (less pebbly) than most modern CI. This leaves lovely grill marks on food, although you shouldn't expect the same taste as a proper charcoal grill. However, the effect is different to regular skillets, as the food does not cook in its own fat/juices. I especially like it for grilling sausages. The lack of raised sides does lead to more splatter, but it also lets you grill skewers, and the pan takes up less space. It also allows more air circulation in the oven, meaning better browning. The handle is removable so no need to worry about seasoning or oven use. Also, I can use my Lodge square grill press without any problems with the corners getting in the way. I was initially worried about the wood holding up over time, but mine is over 6 years old now and still looks new despite being abused.I use an OXO grill brush to clean mine, and it works very well. The only downside with this pan is the circular ridge on the pan floor, which seems pointless to me, and makes it harder to clean.The question of course, is whether this pan is worth 6 times as much as the Lodge equivalent, or worth more than the Le Creuset/Staub alternatives. The answer is: I'm not sure. I bought mine because I don't live in the US, and at the time, Lodge was not available where I live. There is no doubt that the workmanship and quality of this pan is higher than the lodge, you can tell the instant you pick it up; Lodge pans are generally rougher around the edges and not as refined in terms of design. You may get slightly sharp edges with casting bits left over which haven't been polished on the Lodge. Not on the Iwachu, where all the edges are smooth and rounded, no sharp bits anywhere.If you just want something that works, and will last forever, get the Lodge. If you want something more refined, more beautiful, that seems to have more history and culture behind it (although I believe the company itself, if not the techniques and skills, is younger than Lodge), and will also outlive you, then maybe this is the pan you should get.

I seasoned this pan twice and it still sticks. I used it twice and stopped using it. For the amount of money I paid for this crap, I could have bought two. Disgraceful.

思っていた以上に、使い勝手が良い。七輪(炭・網)でよく肉を料理して食べるが、このグリルパンを使うと近いレベルで美味しく出来あがる。

肉好きには必需品

底が厚いので（びっくりするくらい重いですが）我が家の安物IHでも広い面積で均一な加熱ができます。蓋は付属しないので蒸し焼き用に蓋を物色中です。側面が低いので少し高さのある蓋を探しています。

これを使った焼き物は燻製効果もあり一味違います。重いのと手入れが必要なのがマイナス要素。