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Lodge

Lodge L8SGP3 Cast Iron Square Grill Pan, Pre-Seasoned, 10.5-inch

    • Based on 30,961 reviews
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Style: Square Grill Pan


Features

  • YOUR NEW GO-TO GRILL PAN: Lodge cast iron cookware is the perfect kitchen tool for beginners, home cooks and chefs. Cast iron can handle any kitchen cooktop, oven, grill, and open flame. Crafted in America with iron and oil, its naturally seasoned cooking surface creates an easy-release and improves with use
  • SEASONED COOKWARE: Seasoning is simply oil baked into the iron, giving it a natural, easy-release finish and helps prevent your pan from rusting. Lodge pre-seasons all cast iron cookware with 100% natural vegetable oil: no synthetic coatings or chemicals. The more you use this stove top griddle the better the seasoning will get!
  • RUST? DONT PANIC! ITS NOT BROKEN: When your pan arrives you may notice a spot that looks like rust. It is simply oil that has not fully carbonized. With regular use and care the spot will disappear. If you do notice rust simply scour the affected area with steel wool, rinse, dry, and rub with vegetable oil
  • COOKING VERSATILITY: Our grill pans have unparalleled heat retention that gives you edge-to-edge even cooking every time you use your grill pan. Cast iron cookware is slow to heat up but retains heat longer which makes cast iron ideal for pan-frying and roasting, these delicious moments are cast to last
  • FAMILY-OWNED. Lodge is more than just a business; it is 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. Lodge products are made in the USA with non-toxic, PFOA & PTFE free material

Description

The Lodge Cast Iron Grill Pan allows grease to drain away from the food while creating tantalizing grill marks. This square grill pan is seasoned and ready to use and perfect for cooking bacon, steaks and more. Brand Story By

Brand: Lodge


Material: Cast Iron


Special Feature: Made without PFOA or PTFE


Color: Black


Capacity: 1 ounces


Brand: Lodge


Material: Cast Iron


Special Feature: Made without PFOA or PTFE


Color: Black


Capacity: 1 ounces


Compatible Devices: Smooth Surface Induction


Product Care Instructions: Hand Wash Only


Handle Material: Cast Iron


Item Weight: 6.5 Pounds


Is Oven Safe: Yes


Model Name: L8SGP3PLT


Has Nonstick Coating: Yes


Is Dishwasher Safe: No


Recommended Uses For Product: Use in the oven, on the stove, on the grill, or over a campfire


Specific Uses For Product: Versatile cooking on stovetops, grills, ovens, and campfires


Shape: square


UPC: 075536335605 075536335506


Global Trade Identification Number: 07, 06


Product Dimensions: 17.25 x 10.5 x 2.62 inches


Item Weight: 6.5 pounds


Department: unisex-adult


Manufacturer: Lodge


Country of Origin: USA


Item model number: Grill Pan


Is Discontinued By Manufacturer: No


Date First Available: October 2, 2001


Frequently asked questions

To clean your grill pan, use a brush and hot water immediately after cooking. Avoid using soap or detergent, and do not soak the pan. After washing, dry it completely and apply a light layer of vegetable oil to the surface before storing. This maintains the seasoning and prevents rust.

Yes, you can use metal utensils on your cast iron grill pan. Cast iron is very durable and can withstand the use of metal spatulas, tongs, and other utensils without damage to the surface.

Yes, the Lodge 10.5 Inch Cast Iron Grill Pan is compatible with induction cooktops. The pan is made from cast iron, which is magnetic and works well with induction cooking surfaces.

Absolutely! Your Lodge grill pan is not just for grilling; it's oven-safe and can be used for baking a variety of dishes. This makes it versatile for use in the oven, on the stove, on the grill, or over a campfire. Just remember to handle it with care, especially when hot, using thick gloves or pot holders.

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Top Amazon Reviews

πŸš€ Abunda's Overview

This is our summary and key points to consider based on customer reviews.

The Lodge grill pan has garnered high praise for its ability to cook various meats to near restaurant quality, right in the comfort of your own kitchen. It excels with thicker cuts, leaving desirable grill marks and allowing fat to drain away for healthier cooking. Users appreciate the pan's durability, but note a learning curve regarding its care and cleaning, particularly due to its cast iron construction. Despite this, the pan's performance and the quality of the food it produces make it a valuable addition to any kitchen.

Pros

  • πŸ₯© Produces high-quality, restaurant-style grilled meats indoors
  • 🍳 Drains fat away from food, making meals healthier
  • πŸ‘ Highly durable and built to last, possibly doubling as a defensive tool against zombies, according to one user
  • πŸ”₯ Exceptional at retaining heat for consistent cooking results
  • 🎨 Leaves desirable grill marks on food

Cons

  • 🚨 Can generate a significant amount of smoke, potentially setting off smoke detectors
  • 🧽 Difficulty in cleaning due to the ridges and cast iron material; the pan requires specific maintenance to prevent rust
  • ⚠️ The pan and handle retain heat for a long time, requiring caution and the use of mitts to prevent burns
  • πŸ” May not hold large quantities of grease or oil, necessitating occasional draining during cooking
  • πŸ₯˜ Food can stick, despite the factory seasoning, possibly requiring a grill brush or specific cleaning tools

Should I Buy It?

If you're a fan of grilled foods and want the option to cook them indoors with similar results to an outdoor grill, the Lodge grill pan is a worthwhile investment. Its ability to produce high-quality, healthier meals offsets its need for careful maintenance and cleaning. If you can handle its quirks, including the potential for smoke and the manual effort required to keep it in top condition, it's a strong contender for enhancing your indoor cooking repertoire.

    • Does a good job, things to be aware of ...
Style: Square Grill Pan
I just cooked a thick ribeye steak using this grill. It's the first thing that I have cooked on it. Similar to a cast iron frying pan that I have, this generates a lot of "smoke". I had to take the battery out of my smoke detector, and open windows. I think I cooked it at a slightly higher temperature than I needed to. If smoke is a problem, think twice about buying this. The result is the best steak I have ever cooked indoors. It beats any electric grill I have ever used, and it beats the George Foreman grill hands down. I would say that the results are almost restaurant quality. I look forward to cooking hamburgers within the next day or so. I think this would work better with slightly less thick cuts of meat. Even at high heat it took longer than it would have taken on a grill. During the cooking I put a metal lid over the pan to control splattering. I think it will be a breeze to clean. Oiling it after cleaning, with the ridges, will be a little more work than for smoother surfaces. Because the ridges are so high, the grill does a great job of cooking away from the fat, and probably (my guess) does even a better job than the George Foreman grill in that regard. Pans like this pay for themselves. This pan is about the cost of a dinner for two, and it will result in less eating out. Update: I cleaned the pan after making the steak. It was more difficult to clean than other cast iron pans due to the ridges, however, I think I need to find a different tool to clean it with. Someone recommended a grill pad or brush. Also, I usually put the pan over enough heat to evaporate any water from cleaning, and then apply a thin amount of oil. This was also harder. I think it will get better with practice. In any case, the results were worth it. I will be trying burgers and pork chops soon, so stay tuned! Update: I cooked pork chops tonight on this grill, and they are the best pork chops I have ever had in my life. I let the pan heat up, and usually also have the electric burner on high heat when adding the meat. I then turn it down a bit. The cast iron doesn't cool off, and it sears the juices in. I have found that a metal cover over the grill works well to keep in splatters and heat. Another thing that is helpful is a temperature fork, which told me tonight that the chops were at 180 degrees, otherwise I would have overcooked them. This is by far the best money that I have spent on cooking equipment, and it will definitely save a lot of $$$ because I will treat myself to excellent home-cooked meals more often. ... show more
Reviewed in the United States on August 12, 2006 by Kevin K. Fosler
    • Works great when you don't have time to grill
Style: Square Grill Pan
Love this one so much I have bought two of them. I recommend sticking to the Lodge brand, though. Some others are cheap and won't last as long. This one is cast iron and heavy duty. I also bought the square lids to go with them. Great for getting that grill look when you don't have time to spend setting up the grill. I find it great for hot dogs, hamburgers, fish fillets, even vegetables in large sizes that you want the grill stripes and flavor (if you season well) without the grill. ... show more
Reviewed in the United States on October 22, 2024 by Thomas
    • Very heavy
Style: Square Grill Pan
This is a great pan for grilling when you don’t have a grill. Holds the heat well, it’s evenly distributed, and you can get sear marks, just like your grill. The grease moves away from the meat, so you are not getting greasy food. It is VERY heavy. There are not two handles on it for nothing. Cleans easily. ... show more
Reviewed in the United States on October 19, 2024 by smb
    • I sure have missed cooking with cast iron!!!
Style: Square Grill Pan
I am having so much fun with this little grill. I have not cooked with a cast iron skillet since I joined the Army almost 20 years ago. I love how it holds and evenly distributes the heat. I love the fact that my meats are not just cooking in fat. The fat from the meat just drops to the bottom, while the grids keeps the meat up and out of it for the most part. I also like that I don't have to clean it every time I use it. The seasoning and fat drippings from the time before form on the grids and make some great-looking, thicker grid marks. The high heat will kill of any residual or possible bacteria; so no worries there. Just don't let it set for more than a couple of days at most from a previous cooking. My indoor, stovetops steaks and various chops have never tasted so delicious. I also love bacon and red hot sausage cooked on this skillet and they all come out great. I am able to get a fantastic sear on my meat to lock the juices. Once my searing is complete, I usually put my heavy cast iron meat press (aka bacon press). This keeps stuff like bacon and sausage from curling up. The weight of the press makes sear marks on my other meats look even better and helps it cook faster by making sure all of the meat is in contact with the skillet as chops do tend to want to curl/bubble up. I typically use a little pam or preferably grapeseed oil on my meat after seasoning. It keeps the meat from sticking to the skillet quite well. Grapeseed oil is my choice as it does not tend to leave a strong flavor on the meat like olive oil, is healthier than peanut oil and tolerates high heat well. Clean up is easy if you do it with the skillet very hot. Just add some water and let it boil for a minute. Take it to the sink and get it a rise. Most debris will come off then. Take a metal pad or stiff brush and get in between the grids. I don't even have to use any detergent. Dry it off good and spray a little pam or rub a little grapeseed or other oil on it to prevent rusting. My only issue is that I wish it came in a larger size -1 star). From what I read, there is a larger on on Amazon but reviewers say that the grids are much more shallower. The upside is that while I wish it was larger, I can literally cram pack this skillet and because of the high and evenly distributed heat, everything cooks up up just wonderfully!!! ... show more
Reviewed in the United States on July 30, 2014 by DR ELIZABETH ALLEN

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