IwataniKorean Cookware Aburi Stove Top Grill Pan, Black, (CB-P-AM3)

Eorks great, nice addition to the kitchen.

We had a wonderful time grilling in the backyard with this product and the meat came out perfectly juicy and delicious. We much prefer the charred marks on our meat à la yakiniku style over the Korean bbq plates with no holes in the middle. The material is durable and good quality. Due to this style of grilling, do expect copious amount of smoke. Best suited for outdoors grilling (yard, balcony, common grounds, public parks, etc.) or very well-ventilated kitchen. Product comes with 2 mesh grill plates but we find it more convenient to order extra of these so we can just toss them when done cooking. They are incredibly hard to clean once used and the elbow grease required is just not worth it. The mesh plates can be purchased in bulk for as little as $6 for 5 plates.Pros: produces beautiful charred marksCons: very smoky, hard to clean mesh plates.

The media could not be loaded. The product turns our gas range into a gas grill. It gets very smoky once heated up. The max heat tends to happen when the flame is contained inside the hole in the middle. The food turns out fine - just treat it like a Korean grill and don't grill a whole steak on it. Heat distribution is not going to be even for an uncut steak.Overall, I think I will stick with pan sear - though maybe it is worth trying fish next time on lower heat.

This Korean grill pan is definitely worth it—just like the ones used in restaurants. We usually barbecue in the backyard since it produces a lot of smoke indoors. It’s perfect for gatherings with friends, and it’s also very easy to clean.

The biggest drawback to non-stick flat indoor grills is that it doesn't give you the best crispy/charred outer skin when cooking meat like pork belly, unless you really go scorched earth with it. Since this allows a direct exposure to the flame, it gives you that really nice crispy exterior that you get with outdoor BBQ grills.But there's a lot of issues with this grill. It's very, very prone to hotspots, making cooking evenly a practically impossible thing to do. The grill isn't non-stick, the grease and charred bits are a real pain to clean off. The center cover's especially difficult to clean because of the raised holes that were supposed to prevent juices leaking on to the flame, which it ended up doing anyway. The mesh is just as difficult to clean. It's just the way things are I suppose, when you want that open flame cooking, but it doesn't make this any harder to use or maintain. It's too much effort, and I'm sticking with my flat non-stick indoor grill.

Perfect for Korean BBQ -- especially beef Galbi ribs -- and Yakiniku. It takes some skill to cook properly, but that's part of the fun of K-BBQ. I'd say mastering it is the pinnacle of meat cooking.

First I have Iwatani 35FW Butane stove. I use the Iwatani ABURI Grill for grilling pork belly and slice beef, grilling is not the problem. The cleaning is a big problem even after soaking and scrubbing overnight. I have to clean 3 parts of the ABURI grill and the stove burner because the meat juice will drip down and if you don't clean the burner area your igniter soon will fail. I compare the ABURI grill with TeCHEF-Stovetop Korean BBQ Non-Stick Grill Pan and this grill is one piece, easy to clean and protect the burner area from meat juice. So, I return the ABURI grill. So try it yourself, order a one piece grill and a three piece grill and compare and return the one you don't like

This was perfect for a portable butane grill! We just used it for the first time to cook three thick cut steaks and was surprised it did the job just fine. I also liked that it indirectly covered the flames as that helped with making sure not to burn the food