On a barbecue, durable and heat-retaining pans, especially those made of cast iron, are ideal for a wide range of cooking tasks beyond direct grilling, allowing you to fry, sauté, roast, and even bake outdoors.
Using the right cookware on your barbecue transforms it into a versatile outdoor kitchen. Pans that can withstand high temperatures and distribute heat evenly are essential for successful barbecue cooking, expanding your culinary possibilities from searing steaks to baking bread.
The Best Materials for Barbecue Cookware
When selecting pans for barbecue use, the material is paramount. It needs to withstand intense, often uneven, heat and be robust enough for outdoor conditions.
Cast Iron: The BBQ Champion
Cast iron cookware stands out as the premier choice for barbecue use due to its exceptional properties. It excels at retaining and distributing heat uniformly, which is crucial for consistent cooking, especially on an open flame or charcoal. Its durability means it can handle direct contact with grates and flames without warping or damage.
Why Cast Iron is Superior:
- Excellent Heat Retention: Once heated, cast iron maintains temperature remarkably well, perfect for consistent cooking.
- Even Heat Distribution: Minimizes hot spots, ensuring food cooks uniformly.
- Durability: Virtually indestructible and can last generations with proper care.
- Versatility: Suitable for high-heat searing, slow cooking, and even baking.
- Natural Non-Stick Surface: A well-seasoned cast iron pan develops a natural non-stick surface over time.
Other Suitable Materials
While cast iron leads the pack, other materials can also be used on a barbecue for specific purposes:
- Heavy-Duty Stainless Steel: Good for lighter tasks, sautéing vegetables, or sauces. Look for thick-gauge stainless steel to prevent warping.
- Carbon Steel: Similar to cast iron but lighter and heats up faster. Requires seasoning and care akin to cast iron.
- Specialized Grill-Safe Ceramic/Stoneware: Some high-fired ceramic or stoneware dishes are designed for grill use, particularly for baking or roasting, but always check manufacturer specifications.
Types of Pans for Barbecue Cooking
The variety of pans available means you can prepare almost any dish on your barbecue.
Cast Iron Dutch Ovens
Cast iron Dutch ovens are incredibly versatile for barbecue cooking. Their heavy lids create a self-basting environment, ideal for braising, stewing, roasting whole chickens, or baking hearty breads and casseroles. They can be placed directly on the grill grates or even nestled directly into hot coals for a truly primitive cooking experience. A 1.6-liter or 3.5-liter cast iron Dutch oven offers ample capacity for family meals.
Cast Iron Skillets and Frying Pans
A cast iron skillet is a barbecue essential. It's perfect for searing meats to achieve a beautiful crust, sautéing vegetables, frying eggs, or even baking desserts like cobblers. The high, even heat of a preheated skillet ensures consistent cooking. Larger options, such as a 35cm cast iron skillet or a 40cm cast iron skillet with two handles, provide generous cooking surfaces for multiple servings or larger cuts of food.
Cast Iron Loaf Pans
For those who enjoy baking outdoors, a cast iron loaf pan is an excellent addition. It can be used to bake artisan breads, savory meatloaves, or even sweet cakes directly on the barbecue, often utilizing indirect heat for a perfectly cooked result. A 2.4-liter cast iron loaf pan is a good size for standard recipes.
Specialized Grill Pans and Baskets
These are designed specifically for barbecue use, often featuring perforations to allow smoke and heat to circulate around the food while preventing smaller items from falling through the grates.
- Grill Baskets: Ideal for vegetables, seafood, or smaller pieces of meat.
- Grill Pans (Griddle Plates): Often flat or ridged, these can turn part of your grill into a griddle for pancakes, smash burgers, or delicate fish.
| Pan Type | Material | Ideal Barbecue Use Cases | Key Benefit |
|---|---|---|---|
| Dutch Oven | Cast Iron | Braising, stews, roasting, baking bread/casseroles | Superior heat retention for slow cooking/baking |
| Skillet/Frying Pan | Cast Iron | Searing meats, sautéing vegetables, frying, baking | High, even heat for perfect crusts and browning |
| Loaf Pan | Cast Iron | Baking breads, meatloaves, cakes | Consistent heat for even baking |
| Perforated Grill Baskets | Stainless Steel | Grilling small vegetables, delicate fish, shrimp | Prevents food from falling through grates |
| Flat Top Griddle Plate | Cast Iron/Steel | Pancakes, eggs, smash burgers, stir-fries | Creates a solid cooking surface |
Tips for Using Pans on Your Barbecue
To get the best results and extend the life of your barbecue cookware:
- Preheat Thoroughly: Always preheat your pan on the grill before adding food, especially cast iron, to ensure even cooking and prevent sticking.
- Use Indirect Heat for Baking/Roasting: For items that require longer cooking times or baking, set up your barbecue for indirect heat to prevent burning.
- Mind the Handles: Traditional pan handles can get extremely hot. Always use heat-resistant gloves or oven mitts when handling pans on the grill.
- Clean and Season Cast Iron: After each use, clean cast iron pans with hot water (avoid soap if possible to preserve seasoning) and re-season lightly with oil to prevent rust and maintain its non-stick properties.
- Protect Your Grill Grates: While durable, heavy cast iron pans can scratch grill grates over time. Be mindful when placing and moving them.
Safety First
Always prioritize safety when cooking with pans on a barbecue:
- Ensure your barbecue is on a stable, level surface.
- Keep children and pets away from the hot grill.
- Have a fire extinguisher or a bucket of sand/water nearby.
- Never leave a hot barbecue unattended.
Barbecue Cookware
