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PAN Grill-it™
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Recipe of the Month

Grilled Ahi Steaks


2-8 oz yellow fin tuna steaks

cup soy sauce
1/2 cup lemon juice
2 cloves crushed garlic
4 tablespoons extra virgin olive oil
Sea salt and fresh ground pepper to taste


 Add marinade ingredients in a shallow  glass dish (9 X 13).

Marinate steaks in the above ingredients in the fridge for 30 minutes, 15 minutes on both sides. Preheat the skillet and PanGrillit™ on high heat for 10 minutes. Turn heat to medium and grill steaks to desired doneness. Add your favorite sauce like Oriental plum sauce. Enjoy

Made in the USA

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PAN Grill-it™

Caring for your PAN Grill-it


The PAN Grill-it™ is pre-seasoned which provides for a healthy non-stick surface. It has a vegetable oil that has been baked on at 600+ degrees (F) and is ready to use. It is NOT to be used in coated non-stick pans or any toxic non-stick cookware.

The same grilling procedure stays consistent throughout each use;

Place the PAN Grill-it inside the cast iron round 10.5” griddle or 12” or larger cast iron skillet or 12” seasoned steel skillet. Let the cast iron heat slowly on MEDIUM heat for 10-12 minutes. Some stove tops methods are slower but slow is good. Cast iron will build and sustain its heat much like an oven. DO NOT use butters or cooking sprays. These will only burn up, smoke and become acrid especially on HIGH HEAT.

Should you use marinades, wipe food with paper towel prior to placing on the PAN Grill-it. DO NOT use heavy amounts of BBQ sauces as these will burn up in the pan. Basting is best as it grills should you want to add sauce. NOTE: Placing cold or refrigerated foods on hot cast iron will stick to the surface. Let refrigerated foods sit out at room temperature prior to placing on grill.

After your meal, let the cast iron cool. Then scrape food debris off the PAN Grill-it with a butter knife or stiff wire brush. Metal spatulas work well for the griddles and skillets. Scrubbies work well for the finishing touch.

After food debris is removed, lightly dab HIGH SMOKE POINT oils onto paper towel and spread onto the cast iron pieces. Then warm for just 2-3 minutes. This will open the iron pores and allow the oils to seep into the cast iron to preserve and continue the seasoning for tasty meals to come. A great place to store your cast iron is in the oven.

Only use HIGH SMOKE POINT oils AFTER use, to condition and continue the seasoning process. Recommended high smoke-point oils to use; Coconut, Safflower, Peanut, Sunflower, Avocado, Extra Virgin Olive Oil or any oils that have the word “Light”

DO NOT place in dishwasher or soak in water. Should you use water and soap to clean food debris, use a mild soap detergent under hot water and immediately towel dry.

Cast iron skillets, seasoned steel skillets and round griddles are safe for all stove tops and heating methods; gas, electric, induction, glass (do not drop) ceramic (do not slide-pick up to move), flat-top griddle-commercial use, oven, campfire, woodstove tops, and outdoor grills. Do not store inside of outdoor grills as outdoor elements will cause it to rust. Best place to store your cast iron is inside of the oven where it is dry and free of moisture.


Lime Marinade-Grilled Pork Chops with grilled pears or apples

(Also great with peaches when in season)

Pork Chop(s)

Pear or Granny Smith Apple

Lime Marinade


Marinade pork chops for 30-minutes or longer for desired tenderness. Cut fruit into spears and lay across-like or perpendicular to the grill slots. Grill fruits first, turning with tongs on each side until desired grill-marks are present. Place aside on plate and cover. Now place pork chops on the grill heating for 6-8 minutes each side or till desired liking. Then re-add the fruit while they grill together for 2-5 minutes.  

Herb & Garlic-Marinade-Grilled Chicken Breast with pineapple rings cut from core. Also great with fresh mango spears or both.

Chicken breast(s)

Pineapple cut from core

Herb & garlic-30 minute marinade


Marinade in 30 minute herb & garlic marinade. Once the grill is hot wipe off access marinade on the chicken with paper towel and place on grill. Cut the pineapple into rings and place on the grill when the chicken looks to be almost fully cooked. Great served with choice of pasta salad or choice of vegetable.        


Raspberry Chipotle-Grill Chicken Wraps with fresh garden mix.

Chicken breast(s)

Green or Red pepper

30 minute raspberry chipotle marinade

Four cheese blend

Baby spinach

Flour or multi-grain tortillas

Cut chicken breast into strips. Place and bowl in marinade in 30 minute raspberry chipotle. Cut into the pepper from the top, hollowing out the seeds with a knife and rinse with water. Then cut into rings and place on the PAN Grill-it™ grilling both sides. Using the tongs, place and cover on plate. Next, wipe off access marinade from the chicken and grill flipping both sides for 12-14 minutes. Place the cut chicken and peppers inside tortillas, add the cheese and baby spinach. Fold like a burrito and place the folded end side down searing both sides.

-Breakfast Idea & Deserts-

Grilled apples, peaches, pears, mangos, pineapples for your oatmeal, waffles, French toast, or pancakes or ice cream.

*For best results, cut fruit into spears and lay across the grill grate. Turning with tongs every 3-4 minutes.

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