Customer Reviews

Lodge Pro-Logic Pre-Seasoned Cast Iron 12-Inch Square Grill Pan

5 star:		(25)
4 star:		(11)
3 star:		(3)
2 star:		(1)
1 star:		(2)

 

 

Purchased this pan to sear roasts before transferring to the oven. I am very happy with the size, the design, and the heft.

The pan measures 12 inches square and includes grill ridges that extend almost to the edge of the cooking surface. The cooking surface has a 3/4-inch tall lip surround. The main handle and assist handle are well sized for the pan and seem sturdy. This pan is heavy.

The pre-seasoning on this pan is pretty decent, but is not as smooth as the type of seasoning you would get after years and years of use. However, it's a good start -- I figure it'll smooth out over time.

When I use this pan, I toss in some salt between the ridges before I put the meat on the pan. The salt helps to absorb and prevent juices, etc. from sticking between the ridges (makes for easier cleanup). And since the salt is between the ridges, the meat never gets salty. Also, I let this pan heat up for a good five minutes before searing.

Cooking with Cast Iron is great, but only if you use it under the correct circumstances.

One of the reasons Cast Iron still has a use in the kitchen is that it has an extremely high heat capacity -- higher than any other metal used in the kitchen -- once you get the pan hot, it stays hot (even if you drop in a cold steak). If you need a pan that can quickly respond to changes in temperature, I'd recommend getting a Stainless Steel pan.

Another point to remember is that Cast Iron is not truly "non stick" -- no matter how much you season it, or how "pre-seasoned" the pan is (or how much the manufacturer claims it is). It is, however, "stick resistant" provided the pan is seasoned and you use enough fat (butter, oil, lard, etc.) while cooking. If you require a non stick surface, then you're probably better off with an Anodized Aluminum pan.

The only down side to using Cast Iron is cleaning it. Cast Iron should never be washed with detergent and should NEVER be washed in the dishwasher. The reason for this is simple -- detergents cause the seasoning to disintegrate. The seasoning on a Cast Iron pan is nothing more than polymerized fat (fat that is solidified in the presence of heat) -- it sounds gross, but its perfectly normal.

I use salt to clean my Cast Iron. After I'm finished cooking, I let the pan cool a bit (to the touch), scrape/wipe out the residue, then rinse it under warm water. Then I pour in a thick helping of table salt and use the backside of a (rinsed) scour sponge to grind the remaining residue out (the salt works like sand paper and doesn't destroy the seasoning). I rinse the pan and repeat with the salt until the salt crystals stay relatively white. Once the cleaned pan is rinsed and dried, I warm it for a few minutes on the stovetop and apply a little oil with a paper towel. The pan is now ready for storage.

Having used and enjoyed the 10 inch fry pan shaped Lodge Pre-seasoned grill pan, I hoped to duplicate the experience in a larger capacity Lodge grill pan.

Much to my disappointment, I found the 12 inch pan to be lacking. The grids are more shallow and closer together.

They don't have the sharpness of the 10 inch pan, thus leaving indistinct grill patterns on the meat.

It cooks well enough but really can't compare with the results achieved in the old 10 inch pan. Sorry for the purchase.

My husband loves everything cooked on grill, it's nice to do in summer time, but i really don't know how to do in winter until i found this pan.

This pan is wonderfully pre-seasoned, after i got it i just washed it in hot water, after it dry completely, i spray some vegetable oil, and then it's ready to use.

everything cooked in it got beautiful seared-mark, just as it cooked on BBQ grill. Taste so good, even u can feel summer in winter. the meat sit on the ribbed bottom and the extra fat can be taken out easily.

This pan is so easy to clean, just use hot water, then wipe it dry, spray some oil before store it.

the salmon I grilled on this pan was superb - crisp outside and moist inside. I especially like the dimensions of this pan, it would fit 5 or 6 portions of chicken or fish easily.

However, I wouldn't recommend this for use in kitchens that do not have a high speed fan, as it does throw a lot of smoke. I have a 900 cfm rangemaster fan which handles the task quite well.

Let's face it, grill pans are great in theory, but reality sometimes falls short. This is my fourth grill pan. It is the second hardest to clean, but it's a workhorse. I've tried turkey bacon, tuna and chicken breasts on it -- all with moderate success. I've just purchased a grill press, which I think will make me love the pan more.

I like it because it's cast iron, although I agree with others that it heats unevenly. It does give you good sear marks. The pre-seasoning works OK, not as well as in my pre-seasoned skillets. I know it will get better with time.

I have yet to find a grill pan that didn't give me problems. I loved my cast aluminum, until the nonstick coating wore off. The ridges in my All-Clad pan are too round to get good marks and because it's nonstick, I can't use high heat. This one, dare I say, is the best of the bunch. The only two materials I haven't tried are enameled cast iron and anodized aluminium.

If you're looking for an average product that will last forever, this is it. I'm not sure perfection exists in a grill pan.

Seems like many of the cooks on FOOD-TV are using these grill pans and I wanted one of my own. This was the best value both on the Internet and in retail stores. It's easy to use both on the stove-top and in the oven. Heats evenly and clean up is a snap. Makes wonderful grilled meats, veggies and best of all...authentic Cuban or panini sandwiches. You can buy the cast-iron press that's offered...but I wrapped a brick in tin foil and use it as a press. Works! :)

I have about 30 pieces of cast iron cookware, most of it Lodge. With the exception of my grill pans, all of it is great. That said, I've had to re-season all of the grill pans to keep food from sticking. This pan does not heat evenly on a burner, but is ok on a grill or in the oven.

I watched a episode of Alton Brown's "Good Eats" about choosing and using these kinds of grills. This model was as close to the one he recommended as I could afford based on how often I planned on using it.

The bottom of the grill could "probably" benefit from a quick sanding/polish with a belt sander justto to make sure it doesn't scratch glass top stoves, but I didn't and after 10 uses it has not scratched anything...but I have been careful.

Says pre-seasoned, so I used it with just a cursory rinse off as directed and was disapointed with smells and sticky grates. I thouroughly cleaned and reseasoned it correctly before the 2nd use and it works great.

The rounded grill tops conduct much more heat to the meat than the sharp edged ridges of other models. (Conduction -vs- convection) The low sides make it easier to get a spatula under (you're not gonna be deep frying with it anyway).

To Use: Slightly heat the grill on low, then wipe any extra oil off before it starts to smoke. Then sprinkle a Cup of Kosher Salt into the grooves. (They don't burn...they are rocks!) but they soak up the extra grease and vaporize it back up into the meat.

I've learned by trial an error to keep the burner no higher than medium. Meat cooks a LOT quicker than on an outdoor grill or a teflon saute pan!!! You'll still get good grill marks, but not overcook, and it cuts down on the smoking. (You DO have a downdraft fan on your stove right?!?) Plus the grease soaked salt wipes out easier when it cools some.

I use a bronze bristle, wooden handle bruch to knock the majority of salt/grease into the garbage can, the put the grill back on the stove, put it on high and add enough water to come up about halfway. When it started bubbling, turn off the heat, and scrub with the bronze brush to loosen any stuck pieces, and remove from heat. When cool enough to handle, pour the used greasy salt water in the garbage, not down the drain. Wipe the grill down with a clean paper towels, then with a paper towel slightly moistened with bacon grease or your favorite oil, cooking surface only.

I store my grill and all my other ironware in the bottom grill of my oven and leave it in there wheneve I use the oven. Not only does it help season the iron, the extra mass in the hotbox really holds heat and keeps the temp steady when you open the door.

Wish list: I wish the pan came with a silicon heatproof handle cover for both sides.

It's a good quality item for the price IF you treat it right and learn to use it. A lot less work than cooking outdoor on a gas grill, same flavor and colors.

This cast iron grill makes food taste amazing!! It heats fast, its non stick, and it makes the best hamburgers and steaks Ive ever had. Grilled veggies are really good especially onions! Its perfect for an electric stove,its just the right size and it cooks very evenly.
Your not going to find a better stove top grill than this one. You will be happy you made this purchase!

Fantastic skillet...I just love to use it and believe me I am in the kitchen just looking for things to grill--it's that wonderful. I love the way it grills and the size is great for a variety of foods. I am so glad that I bought this skillet--it was a wise investment and well worth the money. The additional handle makes it easy to handle and move about also.

I even enjoy the clean up because then I am thinking about what to grill up next. I love this grill skillet and would highly recommend it to anyone in search of a great grill skillet.