Why We Don't Make Grill Pans

When Grill Marks Make Sense

Now, don't get us wrong. Grill marks do have their place—on an actual grill. When you're cooking over fire or charcoal, those spaces between the grates allow smoke and flames to interact directly with your food, imparting unique flavors. Plus, with the intense heat of wood or charcoal, you can often achieve the Maillard reaction on both the hot grates and the spaces in between. 

But on your stovetop? Those grill marks are just for show.

 

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We're not the only ones who feel this way about grill marks, here’s a round up of other voices in our community weighing in on the topic:

• Serious Eats: Do Grill Pans Actually Mimic Grilling? | Ask The Food Lab
• Gear Patrol: 9 Grilling Mistakes You’re Probably Making (and How to Fix Them)
• Amazing Ribs: What’s a Proper Sear and Why Grill Marks Are Overrated

In conversation with our friend and renowned chef, Samin Nostrat, she agreed: "In general I’m not into grill marks. What’s the point? The key is to get everything brown and rendered, and grill marks mean you only got halfway there."

 In other words, the proof of the pudding is in the eating.