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Lodge P12SG3 Seasoned Cast Iron Square Grill Pan
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- 12- inch square with 3/4 - inch deep sides
- Seasoned with oil for a natural, easy-release finish that improves with use
- At home in the oven, on the stove, on the grill or over the campfire
- Unparalleled in heat retention and even heating; Easy care: hand wash, dry, rub with cooking oil
- Made in USA
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This item Lodge P12SG3 Seasoned Cast Iron Square Grill Pan
|Shipping||—||FREE Shipping||FREE Shipping||FREE Shipping||FREE Shipping||FREE Shipping|
|Sold By||Available from these sellers||Amazon.com||Amazon.com||Amazon.com||Amazon.com||Vayue|
|Item Dimensions||12 x 12 x 0.75 in||10.3 x 15.9 x 1.5 in||10.7 x 19.8 x 1.2 in||11 x 12 x 1 in||11.33 x 19.29 x 3.14 in||5 x 5 x 8 in|
|Item Weight||—||4.5 lbs||3.35 lbs||8 lbs||2.62 lbs||3 lbs|
|Material Type||Cast Iron||Cast Iron||Cast Iron||Cast Iron||Hard-Anodized Aluminum||stainless-steel|
This popular Pro-Logic Cast Iron Griddle is Pre-Seasoned and ready to use. 12" square with 3/4" deep sides makes it ideal for cooking bacon, eggs, sausage, hash browns, French toast and pancakes. Contemporary rolled edge look and ergonomic handle.
Top customer reviews
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I initially purchased cast iron pieces in case we wanted to cook outdoors over campfire, to tell you the truth. We haven't tried that yet, but I have purchased two books about cast iron cooking, and one addresses this thoroughly.
And if you cook, and cook often, then you know you have to "mix it up" at times to stay inspired to continue cooking!
NEVER wash this, also I had a pan like this one for 40 years that was ONLY used for crepes, it was my Mom's before she gave it to me, nothing else was cooked in the skillet. This will serve the same duty. My other one would have lasted forever, but left it outside and it got wet and rusty so had to throw out.
We have a collection of cooking pans, most similar to Mauviel or All Clad stainless and a few non stick but all expensive as costing more money in a pan is better, right? I was taught to cook by a chef and everything he taught me had nothing to do with how expensive the pan was in fact his pans were nasty and each night grew pretty ugly as the night went on but he cared for each very carefully.
We are enjoying these lodge pans and would recommend if you want to explore real cooking. Follow the seasoning and acre instruction you'll be amazed.
For cleaning, I heat up water in the pan, scrub under hot water with a nylon brush (no soap), put back on the hot stove until dry, rub with Crisco shortening, put back on the burner until it just begins to smoke. Then I turn it off and let it cool slowly before hanging back on my pan rack. Also, I never use metal scrubbers or cooking utensils. Only nylon, wood, or bamboo.
No more trouble than non stick pans and will definitely last longer.
Unfortunately, the bottom of the pan is not flat. (No, I'm not complaining about the concentric circles.) Only the center 2 inch circle is touching the heat source, so that is all that is heating up.