Cuisinart 9.25" Square Grill Pan - Enameled Cast Iron Cookware in Provence Blue - Perfect for Indoor Grilling, Searing Steaks & Making Panini Sandwiches

Cast iron pan with thin shallow ridges, enameled, grills well and cleans like any other cast iron enameled pan. I own a Le Creuset enameled frying pan and all the complaints about this pan are issues that exist for this type of pan.-Handle Length, overheating. It could be longer but it's perfectly sufficient. It gets hot, as does the pan. Any cast iron pan needs to be handled with oven mitts or a gel handle cover. My Creuset pan handle is about 1/2" longer for a 10" circular pan and also gets hot and has to be used with caution, so complaints are baseless imo.-Ridges too thin, impossible to clean. Again, these pans need to be cured, and not like regular cast iron. You're simply glazing it with oil, hitting a high temp to coat the surface, then heat/cook and eventually washing off that layer every time. So, it's an additional step but in no way is enameled cast iron "non stick", you're scorching meat on metal at extreme temps. Food sticks. Prepping the pan a bit and it comes off easily w steel wool. I got a decent grill mark on it w chicken breast and a grill press placed on top. (It had decent grill charring without press, I just sped up process and my kitchen was cold)If you want more of a Outback Steakhouse look maybe find one with ridges a bit deeper and wider, I found it sufficient for it's price point. So cleaning complaint I found baseless, grill depth complaint plausible.The longevity of the pan surface is to be seen as I just bought it used/like new for $20 so if it lasts 2 years I'll be happy with the purchase, I imagine it will last longer.