Ridged pans

>>8701550
I use them to make burgers and sausages.

Sausages purely because the ridges allow me to make sure I can evenly sit some of them on all sides so they don't fall over.

>>8701550
Those stripes on burger patties looks fancy, apart from that..... nah.. ditch it.

It's for grilling very greasy shit that would otherwise just fry in its own fat.

are american taste buds so ruined that they can't notice the difference when food has taste lines on it?

>>8701550
It makes grill marks.
It produces smoke from drippings burning.
It sets off your smoke alarm if you have any, that is. But, it might make someone who lives in a condo with strict anti-retard pyromaniacs (renters/young people) with their anti-BBQ gas grill rules and regulations mock up a grill. They can enjoy some eggplant, peppers, or onions or something they have been craving badly. Most idiots buy a nonstick grill pan which is toxic when hot enough to make smoke, but really one should get a cast iron.

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>>8701550
Texture mostly
Getting your pan hotter than normal and concentrating char on strips works better for burgers, steak, and some veggies where you want a contrasting char and cookedness, as a pose to one even flake of char.

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>>8701550
but I like the grill marks

>>8701550
Grilling without using charcoal

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>>8701550
>pleb doesn't know how to use a pan

>>8701550
Marinated meats. Stuff that would otherwise boil itself.

>>8701716

I will have you know that every time someone posts a pic of Garden of Earthly Delights I end up wasting like 15 minutes staring at it and getting lost in the amazing detail, so... damn you.

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>>8701664
>taste lines

>>8701550
>yurocucks can't notice the difference when food has taste lines on it

This Winter I wave been using one of those to finish off steaks that I cooked with a sous vide pod.

They turn out pretty fucking good.