ribbelpan

Ribbelpan is a ridged grill pan used for indoor grilling. The interior surface features parallel raised ribs that lift food above the pan and create sear lines, while allowing excess fat to drain away during cooking. The term is Dutch in origin, with ribbel meaning ridged and pan meaning pan; the device is widely used in kitchens around the world under various names, including grill pan or ridged skillet.

Design and materials vary. Common versions are made of cast iron or carbon steel for durability and heat retention, while aluminum pans with nonstick coatings offer lighter weight and easier cleaning. Some models have enamel coatings or removable handles. The ridges typically run in one direction and may be shallow or fairly pronounced, depending on design.

Usage and technique. Ribbelpan is heated on the stovetop, then lightly oiled before adding food. The raised ribs promote surface browning and grill marks, while fat drains into the pan’s shallow grooves. Foods commonly prepared include steak, chicken breasts, pork chops, fish fillets, and vegetables. Avoid overcrowding to ensure even contact with the ridges; adjust heat to achieve satisfactory browning without burning.

Care and maintenance. Cast iron versions require seasoning and careful drying to prevent rust; avoid harsh detergents that remove seasoning. Nonstick variants should be cleaned with mild soap and non-abrasive tools to preserve coating. Cleaning typically involves scraping residual bits and rinsing, followed by thorough drying and light oiling for storage.

See also: grill pan, griddle, cast iron cookware.