Lodge Pre-Seasoned Cast Iron Grill Pan With Assist Handle, 10.5 inch, Black

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Lodge

Lodge Pre-Seasoned Cast Iron Grill Pan With Assist Handle, 10.5 inch, Black

Regular price: €106,00
Sale price: €106,00
Regular price: ~~€174,00~~
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Save 39% (€68,00)

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Description

Foundry seasoned, ready to use upon purchase
Use on all cooking surfaces, grills and campfires
Oven safe
Saut, sear, fry, bake and stir fry to heart's content
Made in the USA

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Customer Reviews

Terrible Waste of money and ended up throwing in garbage - Not recommended This (these) pans rust way too easy! We have a gas stove in the house and all we did was try to grill fish. Then because it burned we soaked to try and get it off... rusted and stained our Marble countertops! UGH! The coating and enamel on this product is terrible. Enough said. See Photos.Another customer commented below, just before I posted this review, and to do what he/she is suggested is just absurd for a kitchen product. Also, not sure I even saw anything that told me "Care" when delivered, see below:"To anyone who hasn t owned a cast iron skillet, or has gotten rust on theirs: DO NOT ALLOW THIS TO STAY WET. I mean, no air drying, no soaking, no let me loosen it up by letting the water sit a while as I do other things and forget about it. You MUST dry this pan thoroughly, and then coat it with oil (make sure the pan is warm). " 1Item came used! I was so excited to get this item. I got it the other day and just took the labeling off the middle. There s a gross spot that looks like it s already been used! Disappointed and grossed out. 1A+ I love it!! Unlike most of the reviewers. I don't season the preseasoned pans before using it for the first time but I do season it, SEVERAL times afterwards. I've never had any issues with sticking.The reviewers showing pictures of rusted pans, probably aren't familiar with cast iron. I like to soak my pans over night because I'm lazy but with cast iron, you can't be lazy. You must wash it while the pan is still warm and dry it immediately. I dry mine on the stove to make sure the pores are dry and then I season it on the stove top. I only do the 'in oven' season method every once in a while. I cook almost everyday so I don't have time to cook my cookware.Great grill!! No complaints at all!! 5Durable, non-stick and even cooking. Cast iron cookware, Lodge included, is the most durable you will ever use. It doesn't warp and it is almost impossible to break. It heats and cooks food evenly and holds in the heat once it reaches the desired temperature. I've used cast for 50 years and have pieces that are well over a hundred years old. I've purchased several Lodge cast iron items over the years and have never had an issue with them. The surface can be as non-stick as almost any on the market if it is properly cared for. If you ever allow it to rust the issue can be easily resolved with a good scrubbing and thorough rinse. You can find dozens of videos and blogs about how to reseason cast cookware but this is my method: Allow it to dry over low heat for at least half an hour to drive out all the moisture then apply a very light coating of cooking oil to the surface. Use an oil with a high smoke point such as corn oil, canola oil, grapeseed oil, peanut oil, safflower oil, sesame oil and sunflower oil etc. Put the item in the oven at 450 degrees and keep it there for about two hours. There will be smoke. Cast iron is well worth the money and is one of the better values out there for cookware. 5Grills Indoor Perfectly wish I had bought Sooner This is something I wish I had bought YEARS ago. I was already familiar with cast iron cooking and cleaning ( this isn t something to put in the dishwasher ) and I recently decided to make the change and try it indoors. I basically use the same cooking method indoors as I do out using my barbecue. I am able to perfectly grill meat shrimp hot dogs ( basically anything as outdoors ) and the flavor and texture is excellent and comparable to grilling outdoors . The only thing I suggest is you do it using an over head fan otherwise the house might smell like a barbecue. I sincerely love this pan and wish I had tried using one indoors vs buying multiple indoor grilling options that never worked. I definitely recommend this pan if you are considering grilling indoors and from all of the cleaning methods I ve been recommended washing under hot water then wiping and adding an oil then heating has worked best for me. Zero issues. 52 Inches Too Small Described as a 10.5 inch pan, on receipt found out the grilling area is just 8.5 inches across and wide. This description is the top edge of the pan which flares out 2 inches and where the measurement was obviously taken. Since this is a Grilling pan not a skillet the measurement should be the Actual Grilling area. 1Awesome grill! Bought this after reading all the great reviews. The grill is awesome! I seasoned it three times the day i got it by coating it with crisco and putting it in the oven on 350 for an hour. Did this for three cycles and it put an awesome non stick layer on the pan. Used it for first time tonight, grilled pork chops, saut ed mushrooms and onions. Turned out,excellent! Started,on high heat to sear the meat good, then turned it down to a low to medium heat. Meat cooked quickly but was really tender. Added the onions and mushrooms at the end for a few few minutes. As i seasoned it prior to,use, and added a little evoo prior to cooking, i had very little smoke. Didn't even use the fan. For cleanup I poured a glass of water in the pan right after I pulled the meat out and left it on warm while we ate. Then ran hot water in it and a brush and it cleaned right up! Little veggie oil to coat it and its ready again for salmon tomorrow night. I'm so tickled with this product, I think I'm going to order more pieces of cast iron lodge cookware. Going to get rid of my caphalon non stick crap and go cast iron exclusively! Love his griddle! Did order the handle cover tonight as I grabbed he handle once out of habit while cooking. Don't want to do that again!!! 5Great grill pan, but read and follow the care instructions! This grill pan is great! I live in an apartment but longed for the grill marks and enhanced flavor from an outdoor barbecue. I don t have good ventilation either, so indoor cooking that produces too much smoke is not a good idea. I was originally looking at electric grill pans, but most of them had reviews indicating they broke down easily. I like my regular cast iron skillet so I gave this a shot. So far, I ve made bratwurst, corn on the cob, different types of chicken, bacon and then caramelized onion after in the fat (for a quiche), eggplant, homemade ground chicken burgers with garlic and jalape o, and zucchini. I ve also taken it camping. Nothing has gotten stuck, and I only used cooking oil the first few times (the others were either naturally fatty or I used the drippings from fatty foods cooked prior, which really kicks food up a notch in terms of flavor).To anyone who hasn t owned a cast iron skillet, or has gotten rust on theirs: DO NOT ALLOW THIS TO STAY WET. I mean, no air drying, no soaking, no let me loosen it up by letting the water sit a while as I do other things and forget about it. You MUST dry this pan thoroughly, and then coat it with oil (make sure the pan is warm). Also, don t use soap!! One of the best things about a cast iron skillet is the seasoning that forms. Soap eats away at it and then: 1. You have to go through the trouble of re-seasoning it the long way by baking the pan in high heat, and 2. Your food will probably taste soapy. This is how I care for mine, and I ve never had any problems (e.g. rust, cracking, etc.). It s the same advice I got when I bought my first cast iron skillet, mixed with internet research, and it s the safest option to ensure its longevity: I let the pan cool down before washing it (sudden temperature changes aren t good, especially cold water on a hot pan... this is called thermal shock and will lead to cracks/broken pans) I use a dedicated silicone sponge that I never use dish soap on to wash it in warm water. I also bought the Lodge grill pan scraper because it makes clean up much easier than getting into each groove individually I wipe the pan down with a paper towel I heat the grill pan on the stove on medium-low heat until the remaining water evaporates After the pan cools down a little (but while it s still warm), I use a clean paper towel to rub oil ALL over it (it s made of one piece of metal so you need to protect the entire thing, including the handle and reverse side) I put it back in the cabinet and make sure never to store a damp/wet pot or pan near itAlternatively, you can use salt instead of washing it. I don t use this method because it adds another thing I have to worry about buying and/or I d use up my good salt, so I just find it easier to wash it. But some people swear by the salt method. You just pour salt into the pan right after cooking, allow it to soak up remaining food bits and oil, and then wipe it down and season with oil as described above while it s still warm (or after you ve reheated it).Tips: olive oil has a low smoke point, which means it s ill-suited for use with grill pans. Use an oil with a higher smoke point instead (such as corn oil or grapeseed oil) don t go above medium heat be careful when handling it, as it retains heat for a long time and heats very evenly, which means the handles are hot! I got the silicone handle cover AND silicone pinching mitts and with those, I feel safe handling the pan when it s warm/hot, but otherwise I would avoid it because the pan is heavy (especially for a woman) so you have to hold it tight and you ll probably drop it if you don t protect yourself from the heat you can use metal utensils on it, but be careful not to scrape that precious seasoning off don t cook overly acidic foods in it because the acid will eat through the seasoning (such as tomatoes) if your food is smoking too much, turn the heat down and/or reassess the type of cooking oil you re using do a thorough cleaning and season the pan with oil every time you are done using it for a while. (If I m cooking different meals over a day or two, I ll sometimes just keep using it with only a wipe down, so you don t have to clean it right away, but don t let it sit too long and don t use too much oil when seasoning it because eventually the oil can putrify. And never, ever leave it wet!)If you follow these rules, this pan should last decades, and you ll have a great seasoning on it whenever you cook. Do a little research on long-term care, such as when and how to remove and re-season the entire pan, and what type of oil you ll like most, and you should love this pan. 5It's a good one After I got it, I washed with soap once then I seasoned it 3 times in the oven, 1 hour each time. I grilled steak and veggies on it with no sticking. Nice smoked flavor but not identical to an actual grill. Definitely get this over a nonstick grill.I appreciate that compared to a regular cast iron pan, this one lets you really char the food without burning the entire surface. Works amazingly with vegetables and it makes good roasted red peppers as well.Cleaning is a lot easier than I expected. I pour some boiling water on the grill then use a nylon brush to scrub everything off. You don't need to use much pressure. Then empty that and possibly give it another scrub with kosher salt and a little oil to get rid of some browning. Lastly, rinse everything out and dry it on a flame. Then season it once quickly. 5My favorite way to grill indoors, and I have a few tips! PROS: great for indoor grilling, cast iron is very durable, pre-seasonedCONS: What am I supposed to do with my big Foreman grill?No, seriously, the only cons apply to all cast iron pans: heavy, needs special careWhat's not to love? It's built to last. It creates perfect grill marks on my food. The square-ish shape nicely accommodates two decent size steaks. Personally I prefer my steaks grilled over charcoal, but that violates my rental agreement because someone thinks it's a fire hazard :(Well, at least I have this pan. As far as indoor grilling goes, it really does an impressive job. Time to retire the inferior electric grills. I will be happy to have one less kitchen appliance taking up valuable storage space.I will say that this grill pan takes a little longer to clean than it's flat, round cousins. There is just more surface area because of the ridges. Other than that, if you are very familiar with cast iron pans then you pretty much know what to expect with this. Skip to the end for my last point. If you haven't bought a pre-seasoned pan, keep in mind that pre-seasoned does not mean completely seasoned. That is accomplished with continued use. As the seasoning improves they will become more resistant to food sticking, but don't expect them to ever be truly "non-stick" like teflon.. The general recommendation with any new cast iron pan is to use them only for fattier foods in the beginning, until they develop the smooth-textured, pretty black surface we want to see in our well-seasoned pans.I've seen reviewers criticize cast iron pans for being heavy, needing special care, rusting when they leave water on it, etc. That is a little bit silly, to buy a cast iron pan and then blame it for being cast iron. So know what you are buying. If you are not familiar with maintaining cast iron pans I would strongly encourage you to read an article or two about it before your purchase, to make sure it's right for you. Personally, I do not find it burdensome. Caring for them is easy, and not time consuming. There are just a few things you will need to know before you start using them. I have a few tips:Don't let them soak in water or air dry. They will rust if you do. Instead, use your stove-top to dry them with heat immediately after washing. While it's heated, I rub a little oil on them with a paper towel to maintain the seasoning. Some users warn against using soap to clean them, but personally, I find the thought of not using soap off-putting. I have always used a little dish soap, and by following the steps above, I can happily report that my cast iron pans look well-seasoned and beautiful.Lastly, because these pans are often used with very high heat (for cooking and seasoning), I would recommend using an oil with a very high smoke point. When oil reaches it's smoke point it generates toxic fumes and free radicals that you would not want in your food. A good choice might be rice bran oil (up to 490 degrees), which is gaining popularity (Dr. Oz) because of it's health benefits. Many grocery stores do not carry this, but several brands are available on Amazon. Different brands will have different smoke points, which I commented on in my review of King Rice Bran Oil.Happy grilling! 5

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Lodge Pre-Seasoned Cast Iron Grill Pan With Assist Handle, 10.5 inch, Black

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Customer Reviews

Lodge Pre-Seasoned Cast Iron Grill Pan With Assist Handle, 10.5 inch, Black

Categories

Appliances

Cookware

Bed & Bath

Main menu

Lodge Pre-Seasoned Cast Iron Grill Pan With Assist Handle, 10.5 inch, Black

Description

Shipping and Returns

Customer Reviews

Lodge Pre-Seasoned Cast Iron Grill Pan With Assist Handle, 10.5 inch, Black

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