Vitaly Paley, Imperial (Portland, OR)
To capture the flavor of his wood-burning grill, Paley uses this tough pan with a mesh body that transfers that smoky taste to food without letting it fall through the grate.
Try this: "If you think of it as a sauté pan, the options multiply exponentially," says Paley. Re-create a clambake on the grill with littlenecks, potatoes, shrimp, mussels, sausage, and corn. [$15; surlatable.com]