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Lodge L8SGP3 Cast Iron Square Grill Pan, Pre-Seasoned, 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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From the manufacturer
Superior heat retention and even cooking.
Use and Care:
While the pan 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.
- 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
Lodge Cast Iron Square Grill Pan
Pre-seasoned pan is ready-to-use right out of the box
The Lodge Cast Iron 10.5-inch square Grill Pan puts restaurant stripes on your grilled favorites like a pro. Helps with low fat cooking as the ribbed bottom pan lets you keep foods from simmering in fatty drippings.
Cast-iron is a multi-functional cookware that works wonders with slow-cooking recipes and all your favorite foods. Cast iron loves a campfire, a stovetop, or an oven, and can slow-cook foods without scorching. It retains heat well so you can sear meat at higher temperatures and will keep your delicious meals warm for a long time. Whether used in a kitchen or camp, theses virtually indestructible cookware should last for generations.
Made of cast iron, this cookware evenly distributes heat from the bottom through the sidewalls. Sporting a stylish black color, the cast iron grill pan looks good in most kitchens and it doubles up as an excellent source of nutritional iron. Cast Iron, like your grandmother used, still ranks as one of the best cooking utensils ever made. It gives you a nearly non-stick surface, without the possible harmful fumes generated by preheating chemically treated nonstick cookware.
The Lodge tempered glass cover (GLSQ10) fits this item (sold separately).
Lodge is a zero hazardous waste stream foundry. Lodge designed a vegetable oil recycler for the seasoning process to reduce waste and unusable oil is recycled and used as biodiesel generator. Lodge uses recycled and biodegradable packing materials. Reuse of foundry sand used in the casting process is recycled and unusable sand, works to purify the water of the local streams and planting trees to improve air quality and beautification.
The Clean Water and Air Acts of 1970 led American companies to install new equipment to meet the pollution control laws. 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.
100 Years & Still Cooking...
Lodge is the oldest family-owned cookware foundry in America. Since 1896, the Lodge family has been casting premium iron cookware at our Tennessee foundry. Starting with raw materials and finishing with our seasoning process, we continue to improve on the highest quality standards that go into every piece we make. As the sole American manufacturer of cast iron cookware, we are proud to carry on the legacy started by founder Joseph Lodge. Lodge doesn't just make cast iron; we make heirlooms that bring people together for generations.
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.
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.
The Lodge Cast Iron 10.25-inch square Grill Pan puts restaurant stripes on your grilled favorites like a pro. Helps with low fat cooking as the ribbed bottom pan lets you keep foods from simmering in fatty drippings. Cast-iron is a multi-functional cookware that works wonders with slow-cooking recipes and all your favorite foods. Cast iron loves a campfire, a stovetop, or an oven, and can slow-cook foods without scorching. It retains heat well so you can sear meat at higher temperatures and will keep your delicious meals warm for a long time. Whether used in a kitchen or camp, theses virtually indestructible cookware should last for generations. Made of cast iron, this cookware evenly distributes heat from the bottom through the sidewalls. Sporting a stylish black color, the cast iron grill pan looks good in most kitchens and it doubles up as an excellent source of nutritional iron. Cast Iron, like your grandmother used, still ranks as one of the best cooking utensils ever made. It gives you a nearly non-stick surface, without the possible harmful fumes generated by preheating chemically treated nonstick cookware. The American-based company, Lodge, has been fine-tuning its construction of rugged, cast-iron cookware for more than a century.
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1. Clean the skillet immediately after use, while it is still hot or warm. Avoid soaking the pan or leaving it in the sink, or it may rust.
2. Wash the skillet by hand using hot water and a sponge or stiff brush. Avoid using the dishwasher, soap, or steel wool, as these may strip the pan's seasoning.
3. To remove stuck-on food, scrub the pan with a paste of coarse kosher salt and water. Stubborn food residue may also be loosened by boiling water in the pan.
4. Thoroughly towel dry the skillet or dry it on the stove over low heat.
5. Using a cloth or paper towel, apply a light coat of vegetable oil or melted shortening to the inside of the skillet. Some people also like to oil the outside of the skillet. Buff to remove any excess.
6. Store the skillet in a dry place.
Using soap, steel wool, or other abrasives is not the end of the world, but you may need to re-season the skillet. If the skillet is well-seasoned from years of use, a small amount of mild soap may be used without doing much damage – just be sure to rinse it well and oil it after drying.
Remove rust using steel wool or by rubbing it with half a raw potato and a sprinkle of baking soda (seriously, it works!). Again, it may be necessary to re-season the pan after cleaning.
I know it isn't winter as of the purchase of this nor while I write this, though it approaches. The reason I got it early was because I want a method of steak preparation suitable for winter without rolling the grill in and out wearing a large coat and thick clothes.
Using the two best possible flavor enhancements, salt and pepper, added to both sides of my steak and grilling each side for 5-6 minutes(at 3 minutes I shift the steak 90 degrees to apply the X formation of grill marks on it) for medium-rare, on power 4 with the Max Burton which I guess would be about 4-5 on a gas stove and about 6-7 on an electric range like I used to use, made by far the best steak I have ever had that wasn't made on a grill in front of me.
I would easily compare the steak I made with the induction cook-top and this cast iron grill, to that of any steak of any restaurant I have had that I can recall.
I really am still surprised at the quality of steak this can cook inside of my house compared to any steaks outside of my house. Maybe I was lucky to get it just right, but I have already made 4 steaks using the same method and cook-top and each one turns out to be the same amazing steak. Making such a high average of delicious steaks isn't always so easily done on a grill if there happens to be any flare-ups or a hot spots which almost always exist on typical consumer outdoor grills.
I give this 5 stars as cast iron lasts a lifetime. You can wire-wheel them clean by using a wire brush on a drill, which in some cases should actually be performed just to return the pan to its former glory, and then just season them with the best oil you choose to use and baked in the over for a time. Times and temps vary upon the oil and your own preferences of seasoning. This applies to all cast iron that isn't overly pitted or has any holes.
Enjoy some amazing steaks on this. Well worth the money.