Grill Pans

The ridges are not decoration

A grill pan marks meat because the ridges lift the food and drain the fat — without that, the meat fries in its own liquid instead of searing. Our selection is in cast iron and steel, for the hob and for the barbecue.

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What sets one pan apart from another

The material and the ridge decide the result:

  • Cast iron. It heats slowly, holds the heat and marks even with cold meat.
  • Deep ridges. They drain more fat and mark with a sharper pattern.
  • Hob grill. It sits over the burner and solves grilling without a barbecue.
  • Reversible. One ridged side and one flat, for meat and for pancakes in the same piece.

Ordering from outside Brazil

You can order right here and we ship internationally. Every piece is packed for the trip and forwarded through our international shipping partner, with tracking from our warehouse to your address. If you would rather ask before ordering, our team answers on WhatsApp and can confirm packaging, transit time and shipping cost for your country.

Need help choosing?

Cast iron asks for seasoning and immediate drying — the care that keeps a piece for decades and the one most often forgotten. Message us on WhatsApp and we will check it with you, then follow the order through to delivery.