Crosspans

Crosspans is a class of cookware featuring a cross-shaped raised grid on the cooking surface. The design is intended to impart crosshatch grill marks on food while elevating and draining excess fat into shallow channels that surround the grid.

Design and variants: The grid is formed by intersecting ridges creating four or more square openings. Variants include flat griddles with a central cross, or pots with cross inserts. Materials used include cast iron, carbon steel, and stainless steel; many models are compatible with induction cooking. Nonstick coatings are common, though some cooks feel they may reduce the intensity of sear compared with traditional bare-metal surfaces.

Uses: Crosspans are suitable for meats, poultry, fish, and vegetables, providing a grill-like appearance without an outdoor grill. The channels help collect fat for healthier results, and some designs allow draining into a small reservoir or cup.

History: The crosspans concept emerged in home cooking and kitchen gadget communities in the 2010s as a variation on grill pans and griddles. It remains a niche product with limited mainstream adoption, primarily among hobbyist cooks and food bloggers.

Reception: Critics note that crosspans can create appealing marks and reduce direct contact with the cooking surface, but they can also complicate cleaning and heat distribution. Proper seasoning or maintenance is often recommended to preserve performance.

See also: Grill pan, Griddle, Panini press, Searing.