Features:

  • 10.5 Inch Square Seasoned Cast Iron Grill Pan. A modern twist on a timeless classic, this Lodge Square Cast Iron Grill Pan features grill ribs that elevate food and collect cooking drippings.
  • SEASONED COOKWARE. A good seasoning makes all the difference. Lodge seasons its cookware with 100% vegetable oil; no synthetic coatings or chemicals. The more you use your iron, the better the seasoning will get.
  • MADE IN THE USA. Lodge has been making cast iron cookware in South Pittsburg, Tennessee (pop. 3,300) since 1896. With over 120 years of experience, their cast iron is known for its high quality design, lifetime durability, and cooking versatility.
  • MAKE EVERY MEAL A MEMORY. Lodge knows that cooking is about more than just the food; it’s about the memories.
  • FAMILY-OWNED. Lodge is more than just a business; it’s a family. The Lodge family founded the company in 1896, and they still own it today. From environmental responsibility to community development, their heads and hearts are rooted in America.
A+

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!!

Wonderful grilled taste without the hassle of starting up the outside grill!

Love, love this pan. We just received this and have only had a chance to cook burgers which turned out super delicious! Looking forward to cooking steaks this weekend. It is heavy and well made. I love that it is pre-seasoned. Easy to clean up if you are using a sturdy scrub brush (we also purchased the Lodge scrub brush and Lodge scraper). Takes a bit to cool down (naturally because of the cast iron) before you can clean the pan. After the pan cooled down, I filled it with enough water to soak left on food remains for 1/2 an hour. Even with a sturdy brush and scraper, you will need to use muscle for scrubbing. We think the cleaning effort is worth the taste of the grilled food. Be sure your grill pan is nice and dry before storing to prevent rust. And of course, avoid using cleaners such as dish liquid soap, etc... I used no cleaner outside of brush, scraper and muscle. EXCELLENT feature....made in America!!!

Grills 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.

Awesome 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, sautéed 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!!!

Durable, 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.

My favorite way to grill indoors, and I have a few tips!

PROS: great for indoor grilling, cast iron is very durable, pre-seasoned CONS: 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 care What'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!

Great Pan!

I am older so I will say this pan is heavy however, this is a terrific pan for cooking and barbecuing. I roasted and huge bunch of vegetables on the barbecue yesterday with wonderful results. My biggest issues with all of my cast iron pans had been cleaning. They do clean easily with some elbow grease. I recently started using a barbecue cleaning brush to make the job a little easier and this had upgraded my cooking experience completely, especially with the ribbed pans since they can get burnt crusty food in between the ribs. Clean up is easy. A little oil after the wash to coat the pan keeps the pans well. I just love this pan. ....AND... there are not chemicals to worry about for non stick. These pans do not have food stick to them in the way that other pans do. PS; DO NOT use the silicon pot handle holder inside a grill. While I am fairly sure the pot handle holder can withstand most heat, flames are not advised.

It'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.

Awesome pan, the next best thing to grilling.

I love this pan, it works well on my glass cooktop. It has never scratched the glass but I do take extra care to not drop it as it is heavy and would probably break the glass. I use this all winter because it’s the next best thing next to grilling. I went through the bad reviews of this pan and 90% of the people gave this a bad review because it rusted after they washed it. OF COURSE IT RUSTED WHEN WASHED, ITS CAST IRON! I have washed mine a few times (only the inside with a damp slightly soapy cloth) but right after I wash it I put it back on the burner to cook the water off. After that I reseasoned it by putting high smoke point oil on it and putting it upsidedown in a 375° oven for an hour. It has never rusted and although it is very high maintenance compared to today’s pans it is well worth it for the flavor. If you buy this cast iron pan, or any other please make sure you look up how to care for cast iron pans it’s very different than caring for a normal pan and will rust if you don’t care for it correctly. That being said if it does rust it is easy to fix the pan, just Google it.

Great 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 jalapeño, 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 it Alternatively, 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.

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