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

Great grill pan, but read and follow the care instructions!
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 itAlternatively, 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.

Great cooking tool, some caveats
My son loves hamburgers and I don’t like grilling them outdoors (if raining or cold, plus grilling meat over flame creates VERY unhealthy conditions, and the grill is always a filthy blackened disgusting mess), so I wanted something that would produce the same effect but, (a.) be used indoors on a stove, (b.) be more healthy, not over open flame (where drippings can create carcinogenic fumes and deposits), (c.) drain the grease from the food, (d.) not be some ludicrously expensive gadget, and, (e.) be reasonably easy to clean. We have non-stick pans and use them, but over time the coating comes off into the food with unknown health effects and, if overheated, they emit vapors that kill any pet birds in the area and probably not great for humans to inhale either), so I preferred non non-stick.I considered the George Foreman grill, which typically gets good reviews and is a perfectly valid choice, but many versions of it to consider, some with removable grills to clean and some (sigh) not, different sizes (2 burgers, 4, “family size”, etc.), not expensive but not cheap, usually has non-stick finish, etc. I like simplicity. I saw various grilling trays and pans that are used atop surface cooking (stoves, etc.), waded through the critically-helpful Amazon reviews, and chose this Lodge grill pan. The negative reviews were things like it rusts (duh, it’s iron, iron rusts, and you have to dry it immediately after washing, although you have to know that already or visit Lodge’s website to find out, not mentioned in the enclosed instructions, a duh for Lodge), and that food sticks to it (annoying for sure but it’s not a non-stick pan so……).So far, we’ve made burgers on it a few times, will get to steaks and fish and veggies, but haven’t yet.GOOD:>RESULTS: Produces extremely consistent results, food always cooked perfectly.>MORE RESULTS: Rave reviews from my picky son and me.>EASY: Easy to use>STURDY: Built of thick cast iron, will certainly outlast me, probably suitable for use in zombie attacks or nuclear war. Also great for defending yourself against bears, creaming your spouse, and that sort of thing. Good, old fashioned, last forever stuff.>DRAINS GREASE: The raised ribs in the bottom keep the food up and let grease drain away from it, which I think makes for more healthy and less-messy results. There are spouts formed on both sides to tip and drain, they work okay, only minimal dripping down the outside that would be bad (going into the flame).>LINES: Many other reviewers thought that the best feature or a very important feature is that the ribs in the bottom create the blackened lines in the food that show that it was grilled, as if it were done on an outdoor “real” grill. I guess this is nice, but I am surprised that so many people thought this was so important, more so even than how the food tastes, etc.NOT GOOD (not “bad” to me but not “good”):>UNDERSTAND IT BEFORE USING: Before using, go to the Lodge website as the enclosed directions suggest to see some important directions that frankly should be at least summarized in the enclosed directions. You either have to be experienced with cast iron cookware or go to the web site or you will have some disappointments.>CAUTION! – HANDLE GETS VERY HOT WHEN COOKING AND THE PAN AND HANDLE STAY HOT FOR A WHILE AFTER COOKING. This is inherent, it’s one big piece of metal, so heat is conducted to the handle and the heavy mass holds heat a long time, so always use mitts!! If you use mitts, no problems at all. If you forget to use mitts, you’ll probably only do it once!>SOME FOOD STICKING: Although it arrives factory “seasoned” (see the Lodge website for procedure, it’s covering the pan surface with oil and baking it into the metal) and I also oil it after washing (per website instructions) and again before and with cooking, yes, food can and probably will stick. I suspect that the burgers we’ve done so far would be about the worst case because the ground meat can pull away and stick to the pan more easily than, say, a steak or veggies, but after burgers I usually have to do a little light scraping or use a metallic scouring pad (preferably the kind without soap, which can ruin the oil “seasoning” of the metal). No really tough deposits, no chisel needed, but they definitely will not just rinse off or even sponge off, some scraping needed. Hey, it’s not non-stick, and even our stainless steel pans usually have some sticking, get over it. NOTE: The Lodge website and/or Amazon reviewers sometimes note to not use a metal scraper or it will damage the finish, and do not use soap or it will ruin the “seasoned”/oiled treatment. They are correct about cooking heat sterilizing any residue so no germ worries. But, (1.) the “seasoning” and oiling has not stopped food sticking, so I’m not terribly worried about washing away the oil that does very little under best of circumstances, (2.) I’m okay with using a strong plastic scraper instead of metal, but the precious “finish” is not polished, etc., in the first place, and I do try to be gentle with a metal scraper, not chiseling but just knocking food deposits off, and, (3.) aside from germs and sterilization, I just don’t like the food quality / taste and esthetic perceptions from leaving blackened deposits of previous foods on when I cook the next thing. If I want blackened, tar-like residue on my food I’ll use the outdoor grill!! Even our polished stainless steel (not non-stick) pans have food sticking, it’s annoying but not a big deal, and worth the price to cook without potentially unhealthy non-stick coatings. There may be foods or cooking techniques or cast iron products that do not result in food sticking, but I suspect the problem is inherent, as it is with anything that is not non-stick-coated, and all the stuff about seasoning and using only velvet gloves to remove stuck food is an “in” ritual thing or a diversion from the problem. Just deal with it and do the best you can, or (sigh) use only non-stick cookware.>CAN RUST: Yes, it rusts if you soak it with water for a time or forget to dry it IMMEDIATELY after washing. Easy enough, just know it and remember, no problems.>GREASE CAPACITY: As at least one other reviewer noted, the ribs in the bottom are not that deep so it does not take much grease or oil accumulation before the food is sitting in it. It’s not bad but not generous. Sometimes I pour out the accumulated oil, if I can do it without spilling out the food as well and have an assistant to wipe off any that drips down the outside where it is exposed to open flame. Again, imperfect but do-able.Overall, I love it, good results, a little more cleaning and maintenance work than we spoiled, modern people like, but not bad.

Love it
The grill marks on them steaks is everything.

Parfait

Muy bueno!!!