Buying a BBQ Pan? Here's What You Need to Know for the Ultimate Barbecue Experience

Whether you're a seasoned grill master or just purchased your first Kamado, a good BBQ pan is essential in your outdoor kitchen. Using a pan on your barbecue opens up a world of possibilities. From Shakshuka to stews or even desserts – with the right pan and a BBQ heat deflector, you can turn every barbecue into a culinary feast.

Please note: At YAKINIKU®, we do not sell traditional pans made of, for example, cast iron. However, we do offer various barbecue accessories that can be used as pans, such as a wok pan, drip pan, and vegetable pan. In this article, we’ll explain everything about using pans and heat deflectors on the BBQ, and which accessories you can find at YAKINIKU®.

What is a BBQ pan?

A BBQ pan is a heat-resistant pan specifically designed for use on or in a barbecue. It allows you to prepare dishes that you would typically cook in the kitchen, such as sautéed vegetables, sauces, or even pulled pork. When combined with a BBQ heat deflector, you can cook your dishes slowly and in a controlled manner without burning them.
 

The power of a BBQ heat deflector

A heat deflector is an essential accessory when you want to cook dishes at a low temperature. The deflector prevents the direct heat of the charcoal from damaging your pan or dish. This is ideal when using a BBQ pan, especially if you want to slow cook or grill indirectly.

The heat deflector ensures even heat distribution and prevents burning. This way, you can safely prepare stews, roasted vegetables, or even bread in your BBQ pan.

Also check out our Charcoal & Smoking Wood category to complete your barbecue setup.
 

When to choose direct or indirect grilling with a BBQ pan

When using a BBQ pan on your Kamado or Shichirin, you can grill in two ways: directly or indirectly. The method you choose depends on the dish you want to prepare.

Direct grilling
Direct grilling means placing the pan directly above the hot coals, without using a BBQ heat deflector. This provides high, direct heat—ideal when you want to cook ingredients quickly and add a nice grilled flavor. Think of:

• Stir-fried dishes in a wok pan
• Grilled vegetables in the vegetable pan
• Shrimp or meat cubes in a drip pan

When grilling directly, it’s important to closely monitor the temperature and stir regularly to prevent burning.

Indirect grilling
With indirect grilling, you place a heat deflector between the coals and your pan. This creates even heat distribution without direct heat. It’s perfect for slow cooking and longer preparations, such as:

• Stews
• Roasted vegetables
• Baked desserts, like cinnamon pineapple

Indirect grilling prevents your dish from burning and ensures gentle cooking full of flavor.

Tip: Alternate both techniques for the best result. For example, start with direct grilling to sear ingredients and then switch to indirect grilling for slow cooking.
 

Tips for choosing the right BBQ pan

Not every pan is suitable for use on the barbecue. Keep the following points in mind when choosing:

• Material choice: Opt for heat-resistant materials such as carbon steel or aluminum. These materials conduct heat well and can withstand high temperatures.
• Size: Make sure the pan fits your Kamado or Shichirin.
• Handles and lid: Choose sturdy handles for safe use. A lid is useful for slow cooking.
• Use with heat deflector: For indirect grilling and slow cooking, using a heat deflector in combination with a BBQ pan is a smart choice.
   

How to clean your BBQ pan

After barbecuing, it’s important to properly clean your BBQ pan or accessory. Let the pan cool completely and use a spatula or brush to remove food residue. For accessories made of cast iron, we recommend not using soap to preserve the natural non-stick layer. Dry the pan thoroughly and optionally rub it with a bit of oil to prevent rust.

Tip: Use Binchotan charcoal for odor- and smoke-free burning when using your pan. This way, you’ll only taste the pure flavors of your dish.
 

Our YAKINIKU® pans

At YAKINIKU®, you won’t find traditional cast iron cooking pans, but you will find handy accessories that can be used as pans on your barbecue:

• Wok pan (LARGE & MEDIUM): Ideal for stir-frying vegetables, noodles, or meat.
• Drip pan: Useful for catching fat and juices or for cooking ingredients indirectly.
• Vegetable pan: Perforated pan for grilling small ingredients without them falling through the grid.

These accessories are designed for use on the Kamado and Shichirin, so you can take your barbecue experience to the next level.
 

Frequently Asked Questions about BBQ pans and heat deflectors

Is a BBQ pan suitable for any barbecue?
Not every pan is suitable for use on the barbecue. Always choose heat-resistant materials such as carbon steel or aluminum.

What can you prepare in a BBQ pan?
You can prepare a wide variety of dishes in a BBQ pan, such as Shakshuka, stews, sautéed vegetables, or even desserts.

How do you use a BBQ pan on the Kamado?
Place the pan directly on the grill for an intense grilled flavor. For indirect cooking, use a BBQ heat deflector underneath the pan.

How do I maintain my cast iron BBQ pan?
Clean the pan without soap, dry it thoroughly, and lightly oil it to prevent rust. For aluminum or carbon steel accessories: let them cool, brush them clean, and dry well.

Ready to take your barbecue experience to the next level?
Discover our range of wok pans, drip pans, vegetable pans, and heat deflectors in the YAKINIKU® webshop and turn every BBQ into a culinary adventure.