Bakeware

Grill marks
The biggest benefit of a bakeware is getting those coveted grill marks. And those things aren't just for show—those grill marks impart a very distinct smoky, caramelized flavor to food.
This is called the Maillard reaction, and to get it to kick in, you want a surface hot enough to activate the enzymes that cause it. The trick is to preheat the grill pan before adding the meat or vegetables, then let your food rest in one spot as the grill marks form.
When cooking meat, rotate it 90 degrees halfway through the cooking time on each side so that you heat it evenly and generate cross-hatched grill marks.

Less fat
When you cook food on the grill, any extra fat or oil is cooked out of it and drips between the grates and off your food.
You can get the same effect (mostly) from a grill pan. The elevated ridges on a bakeware make direct contact with the food, and the space between the ridges allows for airflow. This allows steaks and burgers to cook with a drier heat and prevents them from poaching in their own fat.

Versatility
Some come with long handles similar to those of a skillet and are used in very much the same way. These are great for recipes that call for cooking items in the oven and finishing them on the grill. And, if you have limited space, these are roughly the same size as a medium-large cast iron pan, which makes storage a breeze.
Other bakeware are reversible and are made with a smooth, flat surface on one side, often called a griddle. These are ideal for, well, most everything—pancakes, bacon, burgers, shrimp, even toasting some bread! They're made to be placed on top of your stove, using the heat from the burners to cook the food. This will allow for more control when cooking, as the space directly above the burners gets hot and the space between remains cooler, allowing you to move food around to prevent overcooking.
One thing to note: If you have an induction cooktop, you'll want to look for a grill pan made from an induction-safe material, such as cast iron. Watch out for items made from copper, aluminum or glass, as they won't work on their own.

Even cooking
Bakeware are usually heavier than skillets and are typically made from materials that heat up quicker and retain heat longer, like cast iron.
This means you're less likely to get cold spots while cooking (with the exception of stovetop griddles that develop cold spots between burners), and you'll have more control over the temperature to ensure food is cooked the way you like it.

Easy cleanup
A lot of people see the ridges on a bakeware and immediately think: “Oh no, this is going to be so hard to clean!” But if you're ever in a pinch, here's a helpful tip for cleaning your grill pan:
After you remove the food from the pan, pour a small amount of hot water into it. Using tongs and a clean dishrag, move the sizzling water around and pick up the food particles that are stuck to the surface. If you do this while the pan is piping hot, you can pick up any food particles that may be cooked on or hard to remove.

Tough and versatile
We love that these pans are so versatile and can be used on almost any heat source: gas, induction, ceramic, halogen, electric and even campfire!
They are also exceptionally tough, you can use them in conventional ovens as well as cook with metal utensils on a high heat - something that most non-stick pans cant!