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Lodge L8SGP3 Pre-Seasoned Cast-Iron Square Grill Pan, 10.5-inch
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- Ribbed bottom for low-fat cooking
- Pre-Seasoned and ready-to-use
- Superior heat retention and even cooking
- Use on all cooking surfaces, grills, campfires and oven safe
- Made in the USA
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This item: Lodge L8SGP3 Pre-Seasoned Cast-Iron Square Grill Pan, 10.5-inch
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|Sold By||Amazon.com||Amazon.com||Amazon.com||Utopia Deals|
|Color||Black||Black||Red and Black||Black|
|Material||Cast Iron||Cast Iron||Polycarbonate||Cast Iron|
|Size||10.5 inch||12 inch||8.25 x 4.625 x.5||10.5 inch|
|Dimensions||0 inches x 0 inches||115 inches x 10.5 inches||8.25 inches x 4.63 inches||x|
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Style Name: 10.5-Inch Grill Pan
From the Manufacturer
Put restaurant stripes on your grilled favorites like a pro
Use & Care
While the skillet comes pre-seasoned to prevent food from sticking, it works best when sprayed or lightly coated with vegetable oil before use. After cooking, we recommend cleaning with a stiff nylon brush and hot water. Using soap or the dishwasher is not recommended, and harsh detergents should never be used. Towel dry immediately cleaning and apply a light coating of oil to utensil while it is still warm.
Lodge L8SGP3 Pre-Seasoned Cast-Iron Square Grill Pan
Pre-seasoned skillet is ready-to-use right out of the box
The ribs of the Lodge Pre-Seasoned Cast Iron Square Grill Pan allow fat to drain from food while also searing tantalizing grill marks onto meats, vegetables and paninis.
The black patina given to the cookware by the factory seasoning process is, in fact, vegetable oil that has been baked into a piece of cookware that has emerged from an individual sand mold. This coating of oil is a functional application and not a cosmetic application. The cookware is hanging as it rides through the electrostatic sprayer and commercial conveyer ovens at very high temperatures. This allows the oil to penetrate deeply into the pores of the iron which creates an easy release finish.
As a result of this process, you may see a blister or bubble of oil at the southern-most point or at the end of the handle of the cookware piece. If visible, it will rub or flake off with your finger, leaving a brown spot. Don’t worry, it’s not rust but a seasoned spot that is brown, indicative of the varnish stage of seasoning. As a matter of fact, this is the color of home seasoned iron until it has been used several times. The brown spot will turn black with use.
100 Years & Still Cooking. ..
Two historic events—the introduction of foundry seasoned cast iron cookware and the recent expansion of our foundry—represent dynamic examples of Lodge Manufacturing Company’s century-plus commitment to product innovation and investment in new equipment and technologies.
Seasoned cast iron propelled Lodge from the position of a regional manufacturer to the national stage, with Good Housekeeping presenting a 'Good Buy' Award for the product enhancement. Our appearance on the national stage expanded throughout the first decade of the new century, with record sales leading Lodge to the largest expansion in our history.
While we are proud of our recent history, there is a backstory. So travel with us to the small town of South Pittsburg, Tennessee at the end of the 19th Century. Nestled at the base of the Appalachian Mountain’s Cumberland Plateau and on the banks of the Tennessee River, the town was abuzz with new opportunities.
In 1896 Joseph Lodge began a cast iron foundry, named in honor of his minister, Rev. Joseph Hayden Blacklock. Family owned, our origins were humble and our products varied, from stoves, to skillets and kitchen sinks.
As each decade passed, Lodge developed a business model to continually update and improve equipment and foundry practices. Work was labor intensive, with all of our cookware poured and cleaned by hand.
The 1950s saw the installation new molding machinery, mechanized sand delivery systems, the construction of a gas fired aluminum furnace to cast patterns for the production of sand mold impressions and a machine to clean castings.
When the introduction of new cookware metals and coatings increased competition in the 1960s, Lodge countered with a Disamatic automatic molding machine. Two years later, Lodge added an electric furnace to operate the Disamatic molding and pouring system, outpacing the capacity of the coke-fired cupola, at lower cost.
The Clean Water and Air Acts of 1970 led American companies to install new equipment to meet the pollution control laws. Lodge accepted the standards by replacing the old electric furnaces and adding a second Disamatic molding machine.
Not only did the updates meet the requirements of the Clean Air and Water legislation, by 1976 our automated processes produced as many molds in an hour as one man’s daily productivity 30 years earlier.
With the switch from antiquated electric furnaces to more efficient induction furnaces, 1991 proved to be a pivotal juncture in the green standards of Lodge Manufacturing Company. The use of magnetic energy to produce heat changed our status from a Large Quantity Generator of Hazardous Waste to a Small Quantity Generator, and we received the 1994 Tennessee Governor’s Award for Excellence in Hazardous Waste Reduction.
Today, Lodge Manufacturing Company maintains a zero hazardous waste stream foundry, earning accolades from the environmental and manufacturing communities.
Eleven years after in the introduction of seasoned cast iron cookware, Lodge broke ground for our foundry expansion. With completion of the first phase in the fall of 2014, the expansion includes a new melt system, an additional pouring/molding line and most importantly—new American jobs!
In more ways than he could have ever imagined, Joseph Lodge would not recognize the business he started over a century ago. Lodge continues to be family owned and we are the sole manufacturer of cast iron cookware in US, producing over 120 different foundry seasoned cast iron items for worldwide gourmet, outdoor and restaurant markets.
More importantly, Lodge Manufacturing Company is universally accepted as the world leader in the cast iron cookware category.
- Seasoned with oil for a natural, easy-release finish that improves with use
- Easy care: hand wash, dry, rub with cooking oil
- The right tool to sear, bake, broil, braise, fry or grill
- At home in the oven, on the stove, on the grill or over the campfire
- Great for induction cooktops
- Brutally tough for decades of cooking
- Unparalleled in heat retention and even heating
Top Customer Reviews
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.Read more ›
Well, a couple of days later I decided to give it another shot. I looked up cast iron cookware on the web and clicked on a random link (unfortunately, I do not remember the link, but it was an old article). The website article explained (if memory serves correctly) that there is a difference between pre-seasoned and seasoned cast iron; it takes many uses to develop a good seasoning of the cast iron utensil; pre-seasoned just means that the first step was already started. It also stated that one should never use any soap or scrub with anything harsh; a plant-fiber brush is recommended because the goal is to get the particles off the pan, not clean off all the used oil left behind. I'm thinking I should have read the directions that came with the pan before I used it instead of assuming it was good to go.
I decided to give it a few more tries. I purchased a cast iron scrub brush to use for cleaning, and spent more time cleaning it before my second use because there was still a lot of burnt on food still stuck to the pan. After a few more uses, I started noticing that food wasn't getting stuck as often, grill marks are looking better and what was burnt on the pan was very easy to clean off with the brush and hot water.Read more ›
First of all, this is made of cast iron. It weighs almost 10 pounds and would be a great first pick if you happen to be in the kitchen when an intruder barges in. Cast iron has its upsides and its downsides.
* It will last your entire lifetime if you don't let it rust
* Heat will evenly distribute throughout the pan
* Can withstand any temperature you will find in a kitchen
* Stays hot for a while after being taken off heat
* Improper care will lead to rust
* Not dishwasher safe
Knowing the cons before you get started goes a long way to prevent being disappointed. To counteract the negatives I recommend always using an oven mitt when handling this pan. Lodge logic makes the following product Lodge Max Temp Handle Mitt, Black to deal with the hot handle, but I do not use it and personally find an oven mitt to be perfectly acceptable. Proper care entails always cleaning the pan immediately after use and drying it with a paper towel so that rust does not form.
To properly clean your pan after every use I strongly recommend purchasing a handheld scrubber. It works so much better than a grill brush or sponge. Using the following product SonicScrubbers HT Scrubbing Bubbles Power Household Cleaning Tool and Brushes I spend no more than 20-30 seconds cleaning this pan after every use and it is very easy.Read more ›
Most Recent Customer Reviews
Nice and spacious more than I expected but very heavy... can't lift it with one hand. :) if it would come with a lid then I would be much happy to use it to avoid smoke alarms.Published 1 day ago by Vijayasaravanan
I ordered this to prepare steaks and burgers...I use cast iron skillets and griddles...This is my favorite...Thank you so much for carrying this cast iron product....Published 1 day ago by wyominggal
This is pan is great, the only thing I would suggest to someone buying cast iron for the first time is to buy the cleaning supplies with it. Read morePublished 2 days ago by Terese Lynch
Absolutely love cooking with cast iron. Love how it cooks food and love the way of using this to grill steaks indoors or burgers and they aren't laying in the grease. Read morePublished 2 days ago by Sharon L. Samons
havent had the pleasure of using it yet, in the philippines. like the idea of pre seasoned, save much time, and wont rust. thanksPublished 3 days ago by Amazon Customer
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