Grill pan LAMART LT5032, 30 cm, non-stick ridged cooking surface

LAMART LT5032 is a 30 cm grill pan designed for stovetop grilling and searing indoors. The pan has a ridged non-stick cooking surface that produces clear grill marks while limiting food adhesion, raised edges to retain juices, and a lightweight carbon steel body with a folding wooden handle for compact storage. It is compatible with gas, electric and ceramic hobs and is intended for preparing steaks, fish, vegetables and hot sandwiches.

Advantages

The ridged, non-stick surface enables easy release of food and simplified cleaning, while the raised ridges help separate fat and juices from the cooking surface to improve searing. Carbon steel construction provides quick heat response and even heat transfer across the 30 cm cooking area. The folding wooden handle reduces storage space and stays cooler to the touch than metal handles. Perforations in the design improve airflow around the food and can reduce overall cooking time.

Suitable for

• Grilling steaks and burgers on a stovetop
• Searing fillets of fish and poultry
• Grilling vegetables and corn
• Toasting sandwiches and panini-style breads
• Indoor grilling when outdoor barbecue is not available

Key specifications

• Cooking diameter: 30 cm
• Material: carbon steel body with wooden handle
• Cooking surface: ridged non-stick coating for grill marks and easy release
• Raised edges to contain juices and fat
• Compatible with gas, electric and ceramic hobs
• Foldable handle for compact storage
• Colour: black

How to use

Preheat the grill pan on the chosen stovetop until hot before placing food to ensure proper searing and visible grill marks. Lightly oil the food or the cooking surface as required by the recipe to prevent sticking despite the non-stick coating. Place items across the ridges and avoid overcrowding to maintain airflow and even browning. Use oven mitts or gloves when handling the pan, especially around the handle and body, and fold the handle only when the pan has cooled.

Usage recommendations

For best results, heat the pan gradually over medium to medium-high heat; avoid sudden high heat on an empty carbon steel pan. Clean with warm water and a soft sponge after cooling; avoid abrasive cleaners that may damage the non-stick coating. Do not use metal utensils that can scratch the surface. Always wear heat protection when moving a hot pan and fold the handle only when the pan is fully cooled.