Padella da Grill Yanagi in Ghisa

The raised grill marks on this pan give steaks that perfect sear and those nice dark lines you see in restaurants. I've been using it for a few weeks now and the heat distribution is incredibly even across the whole surface. It's a solid piece of cookware that just feels right in the hand.

The curved edges make pouring off excess oil so much easier than my old grill pan. The cast iron fork that comes with it is a nice bonus for flipping things without scratching the surface.

Evenly distributed heat means no more burnt spots on my veggies — the grill marks came out restaurant-quality on the first try. That cast iron fork is a clever touch, too.