Customer Review

342 of 366 people found the following review helpful
5.0 out of 5 stars The best burger you'll ever make indoors!, January 8, 2004
This review is from: Lodge L8SGP3 Pre-Seasoned Cast-Iron Square Grill Pan, 10.5-inch (Kitchen)
It's cast iron, so you can run this pan as hot as you dare to sear the flavor in. Makes excellent burgers and brats, with nice grill marks but no burned spots, even when well-done. Try that with a George Foreman and your burger will be black outside and dryer than the Mojave Desert inside.
The square pan provides plenty of room to fry up a few burgers and the hot juices in the bottom are made-to-order for sauteeing a few mushrooms, onions, or peppers to go on top. The handle is fatter than older Lodge designs and quite ergonomic as long as you're wearing an oven mitt. Cleans nicely by boiling a little water in the pan and giving it a quick scrub with a stiff round natural-bristle vegetable brush and the hottest water that'll come out of the tap.
I would recommend this pan over the 11.5" one Lodge also offers because the thicker bottom, smaller sides, and deeper walls of the 10.5" pan provide fairly even heat over the entire grill surface. It appears that the 11.5" pan is based on the griddle of the same size, and my 11.5" griddle is hot near the center and cooler near the edges when used on a burner - OK for hash browns, but bad for burgers, grilled cheese, and such.
Excellent product; if you can't grill outside, this pan is the next best thing!
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Comments

Tracked by 3 customers

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Showing 1-8 of 8 posts in this discussion
Initial post: Nov 11, 2007 7:46:30 PM PST
Don Eylat says:
actually theeis littlesecret no one seemto know; the pre-sesoned lodg logic maybe washed with mild didh detergent as long as no harsh pads are used.I just hope tht the ridges are high nough to keep mets from basking in the released fats

Posted on Oct 26, 2008 9:04:02 AM PDT
Acontius says:
Super review, especially the comparison to the 11.5" Lodge. Thanks for taking the time.

Posted on Jul 16, 2009 2:37:01 PM PDT
Just like friends don't let friends drive drunk, chefs don't let chefs get soap anywhere near their cast iron cookware.

Posted on Sep 2, 2010 2:44:22 PM PDT
A Customer says:
Thank you for your review. I was about to return this pan. I got it today and it looks too shallow. But you made me realize some larger pans do not evenly cook. Thanks..I'm going to keep mine

Posted on Jan 31, 2011 2:10:12 PM PST
I would love to see a review of this pan vs. the Le Creuset 10.25" Square Skillet. They look nearly identical and this at a quarter of the price.

In reply to an earlier post on Jan 16, 2012 7:16:00 AM PST
Daisy says:
That's really an old wive's tale.Or, more accurately, an old man's tale. What is it w/men who use cast iron and their sudden expertise in cleaning cookware?!

Go ahead and use soap. And a rough nylon pad to clean the cooked on meat from the skillet. And then, wipe some oil on the pan and re-heat before storing. Unless, that is, you enjoy the taste (and biological warfare) of old fish, sausage etc. on whatever you grill next.

http://chowhound.chow.com/topics/428195

Incidentally, this skillet is just top drawer!! Came back to buy another one as a gift.

In reply to an earlier post on Nov 15, 2013 6:11:29 AM PST
LinuxHack3r says:
"Unless, that is, you enjoy the taste (and biological warfare) of old fish, sausage etc. on whatever you grill next."

Biological warfare? What think ye lives beyond 300F°?

In reply to an earlier post on Nov 15, 2013 6:20:49 AM PST
Last edited by the author on Nov 15, 2013 6:23:11 AM PST
Daisy says:
Dear LinuxHack3r,

The taste of rotten fish, sausage etc. sure does remain. Why take chances w/bio warfare? Just use a brillo pad to clean the grill pan. That's what I do. It gets the first layer of grime and burnt on crud off. Then I fill the pan up 1/2 way w/water put in enough white vinegar to get it up to 3/4 full, put it on the stove and simmer it. After about a 1/2 hr. of simmering, I turn it off, let it cool a little, then take a butter knife and go down each groove and get anything that's still in there out. After that, if I feel like it, I put the grill pan in the dishwasher.

After the dishwasher, I coat the inside and out of the dry pan w/Pam spray, dry off excess and store pan. It's worth the extra effort to get a clean grill pan - that does an even better job clean than it does filthy dirty. Bonus? MY family doesn't get sick like the poor cavepeople did :)
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Location: Dallas, TX USA

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