Best Oyster Grill Pans

Best Oyster Grill Pans are a popular choice among many people. They come in various sizes and shapes, they are easy to clean, and they offer great flavor. There are several types of these pans, but here we will focus on the best ones. These oyster grills have been around since the early 1900’s when there were only a few restaurants serving them. Today there are hundreds of places offering them all over the world!

The first thing you need to know is that oysters don’t like being cooked on hot surfaces. So if your pan isn’t very large, or it doesn’t have a lid, then you’re going to have a hard time getting the temperature right. A good rule of thumb is that the hotter the surface gets, the less likely it is that your oysters will get charred and blackened (which means they won’t taste quite so good).

There are two main kinds of oyster grills: those with a metal rim and those without one. If yours does not have a rim, then you’ll want to invest in one. You can buy them at any hardware store, but I’d recommend buying them from Amazon instead because they tend to be cheaper and they ship fast!

For this particular recipe, we’re using a stainless steel pan with an aluminum bottom. Other common metals you’ll find in these pans are iron and tin. Of course, you can use any kind of pan to cook oysters as long as it’s oven-safe (don’t put them on the stove).

One last thing before we begin: if you’re using wooden skewers, soak them in water for at least 30 minutes before putting them in the oven. Your Oyster Pan should look like the one shown above.

One of the great things about this recipe is that you can use it to cook just about any kind of seafood. We used some chopped up shrimp, but scallops, mussels, crawfish, and clams would all work well too. Feel free to experiment with your favorite seafood when you make this recipe.

Here’s what you’ll need:


Bunch of Scallions (green onions)

1 quart of button mushrooms

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2 lbs of raw shrimp, cut up into 1-inch pieces

2 garlic cloves, chopped

1/4 cup of extra virgin olive oil

1/4 cup of dry white wine (I used pinot grigio)

2 bay leaves

3 tbsps of salted butter, softened

1/4 cup of heavy whipping cream

1 tbsp of fresh lemon juice

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1 tbsp of Worcestershire sauce

1/4 tsp of cayenne pepper

1 tsp of dried thyme leaves

1 tsp of salt

1/2 tsp of ground black pepper


Preheat your oven to 475 degrees Fahrenheit. While it’s heating up, put your pan inside so that it can heat up as well.

Sources & references used in this article:

Harvest to Heat: Cooking with America’s Best Chefs, Farmers, and Artisans by D Estrine, K Kochendorfer – 2010 –

Fry pan by MA Trozzolo – US Patent 3,469,524, 1969 – Google Patents

Utilization of Asian spices as a mitigation strategy to control heterocyclic aromatic amines in charcoal grilled lamb patties by R Suleman, Z Wang, T Hui, T Pan… – Journal of Food …, 2019 – Wiley Online Library

The Kamado Smoker and Grill Cookbook: Recipes and Techniques for the World’s Best Barbecue by C Grove – 2014 –

Shellfish cooking rack by MFK Fisher – 1988 – Macmillan

Hot water pan for a chafer by CR Williams – US Patent App. 12/795,589, 2011 – Google Patents

The Kaufmann Mercantile Guide: How to Split Wood, Shuck an Oyster, and Master Other Simple Pleasures by MF Roberts, C Stern – US Patent 5,119,800, 1992 – Google Patents