Dry Edge-to-Edge Steakhouse Crust in 60 Seconds.
Engineered with a 4.5 mm matte charcoal-black iron floor, low sloped steam-venting walls, a double-ridged inner rim, and compact dual.
Claim 50% Off — Order NowIn Stock – Free 5–7 Day US Shipping
Every contour of the Cosari SearForge is cast to eliminate gray steamed meat, burnt stainless residue, and awkward long handles.
Our flat, heavily textured matte-black surface holds microscopic beads of seasoning oil directly under your steak for 100% crust contact and clean 60-second flips.
Instead of 2.25-inch walls that trap vapor and boil prime cuts gray, our 38° sloped sides and double-ridged inner rim let steam flash outward immediately.
Two symmetrical cast-iron loop ears give you balanced two-handed control with oven mitts and slide into 500°F ovens, small broilers, and closed grills where long handles jam.
4.5 mm solid iron walls hold 412°F+ when cold meat hits the pan—working seamlessly across gas, electric, magnetic induction, oven, campfire, and grill.
As your pat-dried ribeye hits the preheated pebbled floor, flashing moisture vents laterally over the low sloped sides and double-ridged inner rim while the 4.5 mm base dumps relentless heat into the crust.
With no 7-inch skillet handle sticking out, you can grip both rectangular loop handles with mitts and move the pan straight from a high burner into a 500°F oven or closed outdoor grill for two minutes per side.
Carry the sizzling pan straight to a dining table trivet. After dinner, a warm-water rinse and a 3-drop oil wipe across the pebbled floor leaves your seasoning darker and slicker for tomorrow morning's eggs.
Limited-Time Direct Offer — Save 50% Today
4.5mm Solid Foundry Iron • Low Steam-Venting Rim • 650°F Burner-to-Oven Ready
Backed by our 30-Day Money-Back Trial & Full Cosari Guarantee.
$74.99 $149.99 Free Tracked Shipping (5–7 Days) Included
In Stock: Delivers in 5–7 Business Days. Free insured US delivery with tracking.
30-Day Money-Back Guarantee plus a full 2-Year Warranty.
Quantity
Foundry Engineering & Material: Cast from single-piece, virgin high-density iron (4.5 mm wall thickness) in a matte charcoal-black vegetable-oil pre-seasoned finish. Features a flat heavily textured pebbled floor, low 38° sloped sides, a precision double-ridged inner rim, and two integrated rectangular loop side handles. Zero rivets, zero synthetic coatings, zero PFAS/PTFE.
Compatibility & Heat Rating: Rated up to 650°F (343°C). Precision-ground flat underside works on gas burners, magnetic induction cooktops, glass-top electric ranges, indoor ovens/broilers, charcoal/gas grills, and open campfires.
Care & 5-Minute Preheat Guide: Preheat for 5 minutes on medium-low, rotating once or twice for edge-to-edge thermal balance. Always use oven mitts on the cast-iron loop handles. Clean warm with water and a nylon brush (no dishwasher or harsh scouring powder), dry thoroughly on the burner, and wipe with a thin drop of cooking oil.
Free 5–7 Day US Shipping: Every order ships free with full tracking and delivers in 5 to 7 business days.
30-Day Trial: Try it at home for 30 days risk-free. Need help? Email us anytime at support@buycosari.com.
2-Year Warranty: If anything goes wrong within 2 years, we replace it free of charge or refund your order in full.
Cast as one solid monolith with zero rivets to trap old grease and zero welds to loosen—built to cook thousands of Friday steak nights across decades.
No peeling PTFE, no micro-cracking ceramic glaze, and no factory beeswax to strip—just pure iron and polymerized vegetable oil that improves every week.
By replacing the protruding 7-inch skillet handle with two sculpted rectangular loop ears, the SearForge slides neatly into vertical racks, 12-inch cabinets, and oven drawers.
Cosari SearForge Dual-Loop Cast Iron Steak PanStandard Competitors
| Feature | Cosari SearForge Dual-Loop Cast Iron Steak Pan | Standard Competitors |
|---|---|---|
| 30-Second Steak Drop Heat Retention | Holds 412°F+ for immediate Maillard crust | Drops below 320°F; boils meat in gray juice |
| Sidewall Steam Evacuation | Low 38° sloped rim vents vapor 2.4x faster | Deep 2.25" walls trap steam & block spatulas |
| Crust Contact Surface | 100% flat micro-pebbled oil-lock floor | Ridged grill bars char only 22% of steak |
| 500°F Oven & Closed-Grill Fit | Compact dual rectangular loops fit anywhere | 19" long handle blocks doors & grill hoods |
| Post-Sear Cleanup | 45-sec warm water + 3-drop oil wipe | 25 mins scrubbing burnt sticky steel residue |
Swipe left for steps 2 and 3
Place the SearForge on your gas or induction burner on medium-low for 5 minutes (or inside a 500°F oven), rotating the dual loop handles once with a dry towel so the double-ridged rim heats evenly.
Brush a thin film of high-smoke-point oil onto the pebbled floor, sear your pat-dried steak for 60 seconds per side until deeply crusted, and finish for 2 minutes per side in a 500°F oven.
Carry the pan with oven mitts straight to a table trivet to serve. While still warm, rinse with water, dry on the stove, and wipe 3 drops of oil over the matte-black pebbled surface.
This round black pan is a joy to cook with. I even like the little oil-and-wipe routine afterward. Those two side handles make it feel like a proper tool: take care of it and it'll take care of you.
I had $60 worth of prime steaks ready to grill when the propane malfunctioned. Seared them in this pan instead, and they came out perfectly crusted. A quick warm-water wipe and a thin coat of oil took care of the pebbled surface afterward.
Heavy-duty pan that holds heat like a champ. I get a beautiful sear on steaks that my thinner pans just can't match, and the low sloped sides make it easy to get a spatula in there and flip them.
I heat the pan in a 500°F oven, move it to the stove on high for one minute per side, then back into the oven for two minutes per side. Adjust for thickness. The compact loop handles fit nicely in the oven or covered grill; use mitts. Cast iron works over a fire, too.
This shallow cast-iron pan heats to super high heat and costs much less than a copper pan. Once you season it well, food doesn't stick. I've made everything from an omelette to a beautifully seared steak. It's hefty, but the two loop handles help me lift it with both hands.
The casting feels solid, with thick walls that hold heat really well. Give it time to warm up and it cooks evenly for me. The double-ridged rim is a nice detail, too.
Love this two-handled cast-iron pan. I use it to fry steak, burgers and even grilled cheese sandwiches. The pebbled surface makes contact across the food, so I get a nice crust instead of just a few grill marks.
Cast iron is hands-down the best vessel for cooking steak and I will die on that hill. The low sides make flipping easy, and the two side ears are handy for carrying it from burner to table with mitts.
Cast iron is the OG BIFL. Spend five minutes learning about heat control and seasoning the textured black surface, and the care makes sense. I love that this is one solid piece, with no rivets or manufactured coating to wear out.
My thick-bottomed stainless pan kept developing a dark, sticky patch under steaks at high heat, and it would eventually burn. With this seasoned, pebbled cast iron, my steaks release cleanly and get a proper sear. The pan wipes clean afterward.
$74.99 $149.99 Free Tracked Shipping (5–7 Days) Included
In Stock – Free 5–7 Day US Shipping · 30-Day Risk-Free Trial.
Yes. The underside is precision-ground flat so it makes solid, wobble-free magnetic contact on induction cooktops, smooth glass-ceramic electric ranges, gas grates, ovens, broilers, and outdoor grills. As with any cast-iron pan on glass, lift rather than slide it across the surface.
It arrives factory pre-seasoned with baked-on vegetable oil so you can rinse it with warm water, dry it, and sear steaks right out of the box. Every time you sear beef, bacon, or smash burgers, the matte-black pebbled floor builds an even slicker natural patina.
It is 100% flat with a finely textured, micro-pebbled surface—zero raised grill ridges. That means 100% of your steak touches hot iron for a uniform edge-to-edge mahogany crust, and a flat spatula or paper towel wipes across the floor in seconds.
Because it is cast from one solid piece of foundry iron with zero plastic, epoxy, or synthetic coatings, it is safe up to 650°F. You can preheat it inside a 500°F oven, move it to a max-heat burner, or set it directly on a charcoal or gas grill when your propane tank acts up.
No. Both rectangular loop handles are cast integrally with the pan body for lifetime strength and oven clearance, so they conduct heat during cooking. Always use oven mitts, leather potholders, or a dry folded kitchen towel when lifting or rotating the pan.
While the pan is still warm (not screaming hot), rinse it under warm running water and brush away any browned bits with a nylon brush or a spoonful of kosher salt. Set it back on a warm burner for 60 seconds to evaporate all moisture, then rub 3 drops of cooking oil across the pebbled floor with a paper towel.