Lodge 10.5 cast iron square grill pan

Top reviews from other countries

5.0 out of 5 stars Great grill pan, but read and follow the care instructions!

Reviewed in the United States 🇺🇸 on 2 December 2018

Style Name: Pre-SeasonedVerified Purchase

This grill pan is great! I live in an apartment but longed for the grill marks and enhanced flavor from an outdoor barbecue. I don’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, I’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 jalapeño, and zucchini. I’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 hasn’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 “let me loosen it up by letting the water sit a while as I do other things and forget about it.” You MUST dry this pan thoroughly, and then coat it with oil (make sure the pan is warm). Also, don’t use soap!! One of the best things about a cast iron skillet is the “seasoning” that forms. Soap eats away at it and then: 1. You have to go through the trouble of re-seasoning it the “long” way by baking the pan in high heat, and 2. Your food will probably taste soapy. This is how I care for mine, and I’ve never had any problems (e.g. rust, cracking, etc.). It’s the same advice I got when I bought my first cast iron skillet, mixed with internet research, and it’s the safest option to ensure its longevity:
• I let the pan cool down before washing it (sudden temperature changes aren’t good, especially cold water on a hot pan... this is called thermal shock and will lead to cracks/broken pans)
• 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
• I wipe the pan down with a paper towel
• I heat the grill pan on the stove on medium-low heat until the remaining water evaporates
• After the pan cools down a little (but while it’s still warm), I use a clean paper towel to rub oil ALL over it (it’s made of one piece of metal so you need to protect the entire thing, including the handle and reverse side)
• 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 don’t use this method because it adds another thing I have to worry about buying and/or I’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 it’s still warm (or after you’ve reheated it).

Tips:
• olive oil has a low smoke point, which means it’s ill-suited for use with grill pans. Use an oil with a higher smoke point instead (such as corn oil or grapeseed oil)
• don’t go above medium heat
• 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 it’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 you’ll probably drop it if you don’t protect yourself from the heat
• you can use metal utensils on it, but be careful not to scrape that precious seasoning off
• don’t cook overly acidic foods in it because the acid will eat through the seasoning (such as tomatoes)
• if your food is smoking too much, turn the heat down and/or reassess the type of cooking oil you’re using
• do a thorough cleaning and season the pan with oil every time you are done using it for a while. (If I’m cooking different meals over a day or two, I’ll sometimes just keep using it with only a wipe down, so you don’t have to clean it right away, but don’t let it sit too long and don’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 you’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 you’ll like most, and you should love this pan.

5.0 out of 5 stars Great product that needs some extra care

Reviewed in the United Kingdom 🇬🇧 on 20 July 2019

Style Name: Pre-SeasonedVerified Purchase

I searched around quite a lot before purchasing this LODGE griddle. I did not want en enameled product, I wanted something I could blast on the burner until very hot without having to worry about damaging the pan or the coating.
I read some negative reviews but this has not been my experience.
Be aware: the pan is HEAVY, the handle gets super-hot and cannot be put in the dishwasher. Cleaning it also requires some time. Instructions say not to use soap to avoid removing the seasoning: I ended up using 2 drops of soap and a nylon brush as the cooking grease would just not come off with water. I have been doing this a few times and my food has been great every time. I also dry the pan on the hob to make sure there is no water left at all.
I can finally grill some aubergine slices and they WON'T stick to the pan. I grilled a salmon fillet yesterday for the first time: it did not get stuck to the pan and it was grilled to perfection.
The picture attached is my actual pan after 2 months of use.

Bottom line: this is a 'demanding' pan because of the way it is made. If you are not prepared to spend some extra time on it, look elsewhere but do not blame the product.

5.0 out of 5 stars Cast iron wins over Teflon every time! Another great addition to my growing Lodge collection...

Reviewed in Canada 🇨🇦 on 7 April 2020

Style Name: Pre-SeasonedVerified Purchase

Overview

I love cooking on cast iron. Nothing gives a more even heat. There is an art to keeping the pans seasoned and clean…but it’s worth the time invested.

I wanted a pan with higher sides…and I found this one. The fact that it’s a grill pan was not a consideration…but I’m glad I chose it. Much better for higher fat meats.

I have 4 cast iron pans, all from Lodge…and have never had any issue or regrets. I really like the fact that I know longer have “non stick” pans…with half of the finish missing ☹

TIP: I always cook a high fat item for the first 3 or 4 uses (ground pork, side bacon, pork bellies…etc) It really assures a proper season before you cook anything that requires non stick performance.

Pros
• Top quality build. You can pay more for a boutique brand…but you won’t notice the difference
• Nothing like grill marks for a stove stop pan!
• Pan came pre-seasoned.

Cons
• Cast iron can be a bit tough on flat top stove finishes. I just learned to live with it.
• Handle gets a bit hot…so be careful (or get a silicone cover)

Recommendation – Would buy it again and would highly recommend.

<---Click below if you found this review helpful--->

5.0 out of 5 stars Given a choice between this and an LC Grillit there's really no comparison.

Reviewed in the United Kingdom 🇬🇧 on 20 November 2016

Style Name: Pre-SeasonedVerified Purchase

Did a lot of research on pans. The yanks seem to swear by these, and I now understand why.
The fact it's pre seasoned is great. Saves an awful lot of messing about.
And this thing can get seriously HOT.
Forget your non-stick nonsense. Forget even your Le Creuset enamel grill pan types. They just can't get as hot as this without dying, and everything sticks to them (I have the rectangular le creuset griddle and cleaning it is a pain in the bum).
Turning the gas up to thermonuclear, slapping a ribeye on it and watching it sizzle is one of the things life is for... :)
Only thing that could be improved is if it had a pouring spout on the side as per the LC.

5.0 out of 5 stars Best grill pan for steaks

Reviewed in the United Kingdom 🇬🇧 on 28 May 2020

Style Name: Pre-SeasonedVerified Purchase

Best grill pan for steak, hotdogs, veggies etc
+works on induction
+keeps the temperature even if you add 3 steaks in the pan
- more time to clean the grill than the plain pan. I you buy this pan consider buying the Lodge scrapers as well.