Lodge P12SGR3 Pro-Logic Cast Iron Square Grill Pan, Pre-Seasoned, 12-inch
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- 12-inch pre-seasoned cast-iron square grill pan; raised ridges allow fat to drain
- Rugged cast-iron construction heats slowly and evenly
- Pre-seasoned with vegetable oil formula and ready for immediate use
- Long handle with hole for hanging, complemented by helper handle
- Lifetime limited warranty; oven safe to 500 degrees F; hand wash with warm water only
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From the manufacturer
Low, slanted sides makes flipping easy and the raised ridges remove fat from food
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 Pro-Logic P12SGR3 Pre-Seasoned Cast Iron Square Grill Pan
Pre-seasoned skillet is ready-to-use right out of the box
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.
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This item Lodge P12SGR3 Pro-Logic Cast Iron Square Grill Pan, Pre-Seasoned, 12-inch
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|Sold By||Amazon.com||Prime Daily Discounts||Amazon.com||Ryder Tools L.L.C.||Amazon.com||Amazon.com|
|Color||Black||Black||Black||Forest Green||Island Spice Red||Silver|
|Item Dimensions||10.5 x 115 x 1.75 in||12 x 18 x 1.97 in||11.3 x 14.6 x 2 in||1.38 x 9.45 x 9.45 in||10 x 16.5 x 1.5 in||11.5 x 20.25 x 1.5 in|
|Material Type||Cast Iron||Cast Iron||Cast Iron||Cast Iron||Enameled Cast Iron||Nonstick|
The graceful rolled edges and curved lines of Pro-Logic 10-inch Square Grill Pan represent a new design in cast iron cookware while offering the same legendary cooking performance. Designed with sloped sides, and loop handles. 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 Skillet evenly distributes heat from the bottom through the sidewalls. Sporting a stylish black color, the cast iron Skillet 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.
Top Customer Reviews
First, for the novice chef and/or paleo man/woman.
Buy this grill, and buy yourself a bottle of "McCormick Montreal Seasoning". Now go buy as expensive piece of steak as you can afford. Heat the grill on medium, for about 4 minutes. Make sure the steak is room temp. Pat dry with paper towel. Rub a little olive oil on it so the seasoning will stick; then liberally sprinkle Montreal Seasoning on it. Put on grill. Cook to desired done-ness. You are now a better "cook" than 90% of Americans. If you are daring, also buy some "Old Bay" seasoning; my rule is generally, Old bay for softer non-root vegetables, seafood, and chicken. Montreal Seasoning for root vegetables, and red meat. This grill, Montreal Seasoning, and Old Bay seasoning, you are now a better chef than 94% of Americans. If that is all you wanted to know, you can stop reading this review here.
Grill vs Griddle for cooking a steak; I use to cook my steaks on a griddle; but I have now switched a a grill. Let me give you a little bit of science behind it. When you cook a steak on a griddle, you get (near) full surface contact and so cooking time is a lot less. You sear the meat well, but you usually end up with a slightly tougher piece of meat but less cooking time because your contact patch is almost 100%. With the grill, the surface contact are just the grill marks; this has some effects that aid and assist in the tastiness of a steak. First, it leaves grill marks. So visually superior already to a griddle. Second, and perhaps the most important; as fat drips off; mixed with whatever seasoning you happen to be using or no seasoning at all; it drips into the "valleys" of the grill, and as it's heated, the fat starts to smoke and that smoke is sent up towards your steak, so you get a bit of smokiness that you don't get from a griddle. Third, because you aren't having a full surface contact like a griddle, your "latitude" of when a steak is done vs burnt is slightly longer. Your "buffer zone" for steak done-ness is slightly longer. This applies to your flame control as well; it's a bit more forgiving than a griddle. Finally, as the juices drip and are trapped in the grill valleys, and then are heated up and evaporate; they keep your steaks slightly more moisturized.
How I learned to love this grill:
I really loved this grill the first time I bought it. It seared well, made the good marks, and tasted great. Five stars, five stars! I screamed after my first steak from it. But when I finished my five star steak; and I had to CLEAN it; I was cussing and yelling "zero stars, zero stars". And so I cleaned it, tucked it away in the back of the pantry, and it did not see the light of day for YEARS. Who cares how good food tasted on it, if the cleaning negated all the good will from the food? So one day, while waiting at some office; I see a now overweight Jamie Oliver on TV, and he's grilling something. "You are only pushing a grill because when you are done, you have staff that cleans it for you." I silently thought as I watched him grill. When he finished though; he proceeded to clean the grill... on tv! And my jaw dropped as I watched him clean the grill to a brand-new condition without a lot of elbow grease and it about 20 seconds! So I'm going to share with you the very secret that made me fall in love with this grill all over again. Because the taste from it was never in question; it was always the cleaning!
2 x 20 Second cleaning this grill guide:
There are two methods, and I will share both here.
Method 1) When you are finished using the grill; and while the grill is still on the heat; slowly pour a SMALL AMOUNT of ROOM TEMP water (if you pour ice water, or very cold water, you might crack it). Let it boil and bubble for about 30 seconds,move gunk around with a spatula, chopsticks, or whatever you have. Then turn off heat. Now take it to the sink, under hot running water, use a stiff nylon brush and scrub it. You can't "scratch it or hurt it" so don't worry about it. Scrub under hot running water, it should be all done. Wipe dry; then dab with oil, wipe the oil so that every part is oiled, store away for next time use.
Method 2) (The Jamie Oliver Way) This works if Method 1 has failed, or if you cooked, ate, and then came back to clean up later.. pour course salt (about a cup) onto the grill. (COURSE SALT PEOPLE, not fine salt) The salt will instantly absorb the grease and oil, and it acts as "scrubbing roughage". Now take a piece of paper towel; fold it and keep folding it until it's the size of a business card. Use that to scrub the salt on the grill. All the gunk will automagically be removed. When you are done, rinse under hot water; then paper towel dry. Then oil.
Having learned out to spend less than 1 minute to clean this skillet; it is now one of my favorite pieces of kitchen equipment.
Place your food at a 45 degree bias on the grill; so your food is on a slat to the grill marks like this / / / / / not like | | | | |. When you flip it; go ahead and flip it. The next time you flip it though, reposition it so that it's 45 degrees the other way like this \ \ \ \ \. Then go ahead and flip it again. Plan for a total of 1 initial placement and 3 flips, so that each side has been on the cooking surface TWICE; once placed like / and the other time placed like \. This way, you will get the nice "X" grill marks on your food.
Preheat it well; because the total surface area that comes in contact is not as much as you think it is; so give it a good 4~5 minutes of preheating; at least.
Love, Marriage, Steaks:
I once cooked a steak for a girl, and SHE MARRIED ME. While I cannot post my recipe for the best steak in the world here, as it's a 7+ page dissertation; I can tell you that I make the best steak in the world and I make it on this grill. I know some of you will argue that such and such steakhouse is the best in the world etc.. but it's not. My steak is the best; ask yourself, how many of those steaks are so good that it would make a girl marry you? I have eaten at the best steakhouses in the world; and I can tell you that if you have access to a good quality piece of meat; with this grill and some skills; you will be able to make a better piece of steak. My steaks have a slight salty crunch on the outside; soft, tender, and so juicy and flavorful you'd think a geyser exploded in your mouth. There are very few items in your life and lifetime that you can purchase for <$50 that will be with you for the rest of your life. This however, is one of those items. That's great and all you say, but what if you are a vegetarian? This is the perfect grill as well. I grill king oyster mushrooms with a little Montreal seasoning on it. AMAZING. Any vegetable you have; rub a little olive oil on it, sprinkle a little Old Bay or Montreal Season on it; and it becomes magic.
If you want a piece of kitchen equipment that:
Might stop a bullet
Gives you beautiful steaks
Gives you beautiful vegetables
Is easy to clean
Is healthy to cook on, unlike the chemical ladened non-stick stuff
Gives you those great grill marks
Makes food taste like food again
Makes others think you went to culinary school
Done right, will make a woman marry you
This is the item.
Grill ridges are wider than most – which means better grill marks and flavor
The wells do a great job at catching the runoff without spilling over
Great size – can fit two burgers and corn cobs easily
No rust when received
Heavy duty pan!!
Handel is a good length and easy to grab to adjust the pan around
Safe for any cooking utensils
No fun to wash – I recommend the grill pan scrapper, they are wonderful
Needs to be re-seasoned – but that’s expected I guess
You need a large burner or the sides don’t get hot enough
Not the easiest thing to store due to size and weight
How I do it:
-Preheat oven to 350.
-Rubbed it with cooking oil.
-Baked for an hour.
PS: If your pan gets rusted, don't panic. All you need to do is strip it(really scrub with soap and warm water), pat dry with a towel, drizzle pan with cooking oil, use a corner of your dish towel to coat evenly and season it a few times.
Try not to use paper towel, I find it to leave paper residue behind.
Search the web for tips on how to maintain cast-iron cookware.
If you have not used cast iron before you need to educate yourself on the prep, use and care. Even though this is pre-seasoned, it really takes time and use to get a good season on any cast iron pan. I still choose to do additional seasoning with all my new Lodge cast iron products to move that process along more quickly. Just rub the entire pan; top, bottom, sides and handles with a "thin" coat of vegetable oil. Place the pan, upside down on the top rack of your over, and put a large sheet of foil on the bottom rack of the oven to catch oil drips. Bake at 350 for an hour, remove and let cool gently. Wipe any excess oil right away. After cool, you can repeat the process, but just oils the cooking surface and inner sides of the pan. If you use too much oil it can get sticky. Don't panic. Just add another very thin layer and bake again. You may still want to use a little oil when cooking the first few times as the seasoning gets better and better with each use. Wash with hot water, tiny bit of mild soap if you must, and dry thoroughly. Wipe pan with a very think coat of oil before storing to prevent rust. I put a clean paper towel underneath my pans and on top if I am going to stack another pan on top int he cupboard.
Lastly, when using cast iron, be sure to preheat completely before you start cooking. This will give the best result. Happy Cooking!
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