Any kitchen with a hot oven can easily sear proteins with the Diamond Grill Pan made in the US by LloydPans.
The LloydPans test kitchen
Tested on a conventional home oven, an XLT 1832 impingement conveyor oven, and High-h-Batch Turbochef high-speed oven. Steak, chicken, and seafood, successfully achieved grill marks seared into the meats with rare to well-done centers. Time and temperature will need to be established for every oven for the thickness and kind of proteins being cooked.
The Grill Pan
Perfect for 2 steaks. Size: 8.9 x 12.9 inches with 7.9 x 11.9 inch grill capacity. Easy grip rim for safe handling. One piece construction from heavy 12 gauge aluminum. PSTK permanent easy release coating. Oven safe to 700°F. A perfect pan for home use with commercial grade durability and performance. The pan is pre-heated and the bold, diamond grill pattern is seared right onto the surface of the protein as it cooks.
Home Oven Recommendations
Pre-heat dry pan to 550°– 600°F or as hot as the oven will go. Lightly oil proteins, if needed. Quickly press proteins firmly onto the hot pan to start the sear. Bake approximately 3-4 minutes on each side, depending on the type and thickness of protein.