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Lodge

Lodge 10.5 Inch Pre-Seasoned Cast Iron Square Grill Pan - Signature Teardrop Handle & Assist Handle - Use Grill Pan in the Oven, on the Stove, on the Grill, or Over a Campfire - Black

    • Based on 30,521 reviews
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Style: Square Grill Pan


Features

  • Foundry seasoned, ready to use upon purchase
  • Use on all cooking surfaces, grills and campfires
  • Oven safe
  • Saute, sear, fry, bake and stir fry to heart's content
  • Made in the USA

Description

The Lodge Cast Iron Grill Pan allows grease to drain away from the food while creating tantalizing grill marks. This square grill pan is seasoned and ready to use and perfect for cooking bacon, steaks and more. Brand Story By

Brand: Lodge


Material: Cast Iron


Special Feature: Induction Stovetop Compatible


Color: Black


Capacity: 1 ounces


Brand: Lodge


Material: Cast Iron


Special Feature: Induction Stovetop Compatible


Color: Black


Capacity: 1 ounces


Compatible Devices: Smooth Surface Induction


Product Care Instructions: Hand Wash Only


Handle Material: Cast Iron


Item Weight: 6.5 Pounds


Is Oven Safe: Yes


Model Name: L8SGP3PLT


Has Nonstick Coating: Yes


Is Dishwasher Safe: No


Recommended Uses For Product: Use in the oven, on the stove, on the grill, or over a campfire


Specific Uses For Product: Versatile cooking on stovetops, grills, ovens, and campfires


Product Dimensions: 17.12 x 10.06 x 0.31 inches


Item Weight: 6.5 pounds


Department: unisex-adult


Manufacturer: Lodge


Country of Origin: USA


Item model number: Grill Pan


Is Discontinued By Manufacturer: No


Date First Available: October 2, 2001


Frequently asked questions

To clean your grill pan, use a brush and hot water immediately after cooking. Avoid using soap or detergent, and do not soak the pan. After washing, dry it completely and apply a light layer of vegetable oil to the surface before storing. This maintains the seasoning and prevents rust.

Yes, you can use metal utensils on your cast iron grill pan. Cast iron is very durable and can withstand the use of metal spatulas, tongs, and other utensils without damage to the surface.

Yes, the Lodge 10.5 Inch Cast Iron Grill Pan is compatible with induction cooktops. The pan is made from cast iron, which is magnetic and works well with induction cooking surfaces.

Absolutely! Your Lodge grill pan is not just for grilling; it's oven-safe and can be used for baking a variety of dishes. This makes it versatile for use in the oven, on the stove, on the grill, or over a campfire. Just remember to handle it with care, especially when hot, using thick gloves or pot holders.

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Top Amazon Reviews

šŸš€ Abunda's Overview

This is our summary and key points to consider based on customer reviews.

The Lodge grill pan has garnered high praise for its ability to cook various meats to near restaurant quality, right in the comfort of your own kitchen. It excels with thicker cuts, leaving desirable grill marks and allowing fat to drain away for healthier cooking. Users appreciate the pan's durability, but note a learning curve regarding its care and cleaning, particularly due to its cast iron construction. Despite this, the pan's performance and the quality of the food it produces make it a valuable addition to any kitchen.

Pros

  • šŸ„© Produces high-quality, restaurant-style grilled meats indoors
  • šŸ³ Drains fat away from food, making meals healthier
  • šŸ‘ Highly durable and built to last, possibly doubling as a defensive tool against zombies, according to one user
  • šŸ”„ Exceptional at retaining heat for consistent cooking results
  • šŸŽØ Leaves desirable grill marks on food

Cons

  • šŸšØ Can generate a significant amount of smoke, potentially setting off smoke detectors
  • šŸ§½ Difficulty in cleaning due to the ridges and cast iron material; the pan requires specific maintenance to prevent rust
  • āš ļø The pan and handle retain heat for a long time, requiring caution and the use of mitts to prevent burns
  • šŸ” May not hold large quantities of grease or oil, necessitating occasional draining during cooking
  • šŸ„˜ Food can stick, despite the factory seasoning, possibly requiring a grill brush or specific cleaning tools

Should I Buy It?

If you're a fan of grilled foods and want the option to cook them indoors with similar results to an outdoor grill, the Lodge grill pan is a worthwhile investment. Its ability to produce high-quality, healthier meals offsets its need for careful maintenance and cleaning. If you can handle its quirks, including the potential for smoke and the manual effort required to keep it in top condition, it's a strong contender for enhancing your indoor cooking repertoire.

    • Does a good job, things to be aware of ...
Style: Square Grill Pan
I just cooked a thick ribeye steak using this grill. It's the first thing that I have cooked on it. Similar to a cast iron frying pan that I have, this generates a lot of "smoke". I had to take the battery out of my smoke detector, and open windows. I think I cooked it at a slightly higher temperature than I needed to. If smoke is a problem, think twice about buying this. The result is the best steak I have ever cooked indoors. It beats any electric grill I have ever used, and it beats the George Foreman grill hands down. I would say that the results are almost restaurant quality. I look forward to cooking hamburgers within the next day or so. I think this would work better with slightly less thick cuts of meat. Even at high heat it took longer than it would have taken on a grill. During the cooking I put a metal lid over the pan to control splattering. I think it will be a breeze to clean. Oiling it after cleaning, with the ridges, will be a little more work than for smoother surfaces. Because the ridges are so high, the grill does a great job of cooking away from the fat, and probably (my guess) does even a better job than the George Foreman grill in that regard. Pans like this pay for themselves. This pan is about the cost of a dinner for two, and it will result in less eating out. Update: I cleaned the pan after making the steak. It was more difficult to clean than other cast iron pans due to the ridges, however, I think I need to find a different tool to clean it with. Someone recommended a grill pad or brush. Also, I usually put the pan over enough heat to evaporate any water from cleaning, and then apply a thin amount of oil. This was also harder. I think it will get better with practice. In any case, the results were worth it. I will be trying burgers and pork chops soon, so stay tuned! Update: I cooked pork chops tonight on this grill, and they are the best pork chops I have ever had in my life. I let the pan heat up, and usually also have the electric burner on high heat when adding the meat. I then turn it down a bit. The cast iron doesn't cool off, and it sears the juices in. I have found that a metal cover over the grill works well to keep in splatters and heat. Another thing that is helpful is a temperature fork, which told me tonight that the chops were at 180 degrees, otherwise I would have overcooked them. This is by far the best money that I have spent on cooking equipment, and it will definitely save a lot of $$$ because I will treat myself to excellent home-cooked meals more often. ... show more
Reviewed in the United States on August 12, 2006 by Kevin K. Fosler
    • Great grill pan, but read and follow the care instructions!
Style: Square Grill Pan
Review Image by Victoria Elias Victoria Elias
Review Image by Victoria Elias Victoria Elias
Review Image by Victoria Elias Victoria Elias
Review Image by Victoria Elias Victoria Elias
Review Image by Victoria Elias Victoria Elias
Review Image by Victoria Elias Victoria Elias
Review Image by Victoria Elias Victoria Elias
Review Image by Victoria Elias Victoria Elias
This grill pan is great! I live in an apartment but longed for the grill marks and enhanced flavor from an outdoor barbecue. I donā€™t have good ventilation either, so indoor cooking that produces too much smoke is not a good idea. I was originally looking at electric grill pans, but most of them had reviews indicating they broke down easily. I like my regular cast iron skillet so I gave this a shot. So far, Iā€™ve made bratwurst, corn on the cob, different types of chicken, bacon and then caramelized onion after in the fat (for a quiche), eggplant, homemade ground chicken burgers with garlic and jalapeƱo, and zucchini. Iā€™ve also taken it camping. Nothing has gotten stuck, and I only used cooking oil the first few times (the others were either naturally fatty or I used the drippings from fatty foods cooked prior, which really kicks food up a notch in terms of flavor). To anyone who hasnā€™t owned a cast iron skillet, or has gotten rust on theirs: DO NOT ALLOW THIS TO STAY WET. I mean, no air drying, no soaking, no ā€œlet me loosen it up by letting the water sit a while as I do other things and forget about it.ā€ You MUST dry this pan thoroughly, and then coat it with oil (make sure the pan is warm). Also, donā€™t use soap!! One of the best things about a cast iron skillet is the ā€œseasoningā€ that forms. Soap eats away at it and then: 1. You have to go through the trouble of re-seasoning it the ā€œlongā€ way by baking the pan in high heat, and 2. Your food will probably taste soapy. This is how I care for mine, and Iā€™ve never had any problems (e.g. rust, cracking, etc.). Itā€™s the same advice I got when I bought my first cast iron skillet, mixed with internet research, and itā€™s the safest option to ensure its longevity: ā€¢ I let the pan cool down before washing it (sudden temperature changes arenā€™t good, especially cold water on a hot pan... this is called thermal shock and will lead to cracks/broken pans) ā€¢ I use a dedicated silicone sponge that I never use dish soap on to wash it in warm water. I also bought the Lodge grill pan scraper because it makes clean up much easier than getting into each groove individually ā€¢ I wipe the pan down with a paper towel ā€¢ I heat the grill pan on the stove on medium-low heat until the remaining water evaporates ā€¢ After the pan cools down a little (but while itā€™s still warm), I use a clean paper towel to rub oil ALL over it (itā€™s made of one piece of metal so you need to protect the entire thing, including the handle and reverse side) ā€¢ I put it back in the cabinet and make sure never to store a damp/wet pot or pan near it Alternatively, you can use salt instead of washing it. I donā€™t use this method because it adds another thing I have to worry about buying and/or Iā€™d use up my good salt, so I just find it easier to wash it. But some people swear by the salt method. You just pour salt into the pan right after cooking, allow it to soak up remaining food bits and oil, and then wipe it down and season with oil as described above while itā€™s still warm (or after youā€™ve reheated it). Tips: ā€¢ olive oil has a low smoke point, which means itā€™s ill-suited for use with grill pans. Use an oil with a higher smoke point instead (such as corn oil or grapeseed oil) ā€¢ donā€™t go above medium heat ā€¢ be careful when handling it, as it retains heat for a long time and heats very evenly, which means the handles are hot! I got the silicone handle cover AND silicone pinching mitts and with those, I feel safe handling the pan when itā€™s warm/hot, but otherwise I would avoid it because the pan is heavy (especially for a woman) so you have to hold it tight and youā€™ll probably drop it if you donā€™t protect yourself from the heat ā€¢ you can use metal utensils on it, but be careful not to scrape that precious seasoning off ā€¢ donā€™t cook overly acidic foods in it because the acid will eat through the seasoning (such as tomatoes) ā€¢ if your food is smoking too much, turn the heat down and/or reassess the type of cooking oil youā€™re using ā€¢ do a thorough cleaning and season the pan with oil every time you are done using it for a while. (If Iā€™m cooking different meals over a day or two, Iā€™ll sometimes just keep using it with only a wipe down, so you donā€™t have to clean it right away, but donā€™t let it sit too long and donā€™t use too much oil when seasoning it because eventually the oil can putrify. And never, ever leave it wet!) If you follow these rules, this pan should last decades, and youā€™ll have a great seasoning on it whenever you cook. Do a little research on long-term care, such as when and how to remove and re-season the entire pan, and what type of oil youā€™ll like most, and you should love this pan. ... show more
Reviewed in the United States on December 2, 2018 by Victoria Elias Victoria Elias

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