Lodge Cast Iron 10-1/2" Square Grill Pan 4.7 5 52 61
Just have to know how to care for the pan Using Your Lodge Cast IronRinse with hot water (do not use soap), and dry thoroughly.Before cooking, apply vegetable oil to the cooking surface of your pan and pre-heat the pan slowly (always start on low heat, increasing the temperature slowly).Once the utensil is properly pre-heated, you are ready to cook.TIP: Avoid cooking very cold food in the pan, as this can promote sticking.Cleaning your Lodge Cast IronAfter cooking, clean utensil with a stiff nylon brush and hot water. Using soap is not recommended, and harsh detergents should never be used. (Avoid putting a hot utensil into cold water. Thermal shock can occur causing the metal to warp or crack).TIP: If you are having trouble removing stuck-on food, boil some water in your pan for a few minutes to loosen residue, making it easier to remove.Towel dry immediately and apply a light coating of oil to the utensil while it is still warm.TIP: Do not let your cast iron air dry, as this can promote rust.Store in a cool, dry place. If you have a cover, or lid, for your utensil, place a folded paper towel in between lid and utensil allowing air to circulate. This prevents moisture from collecting inside the utensil, which can cause rust.TIP: The oven is a great place to store your cast iron; just remember to remove it before turning on the oven.NEVER wash in dishwasher.If for some reason your utensil develops a metallic smell or taste, or perhaps rust spots (maybe a well-meaning relative washed your utensil in the dishwasher or with soap thinking they were being helpful), never fear. Simply scour off the rust using a very fine grade of sandpaper or steel wool and refer to our section Re-seasoning Your Lodge Cookware.IMPORTANT PRODUCT NOTE: If you have a Lodge Grid Iron or Pro Grid Iron Griddle, make sure to place it over two burners, allowing the griddle to heat evenly and avoid a stress break or warping. It is also a good to preheat the griddle in the oven before placing over burners on top of stove.Re-Seasoning your Lodge Cast IronWhile maintaining the seasoning (as in Step 5 above) should keep your Cast Iron in good condition, at some point you may need to repeat the seasoning process. If food sticks to the surface, or you notice a dull, gray color, repeat the seasoning process:Wash the cookware with hot, soapy water and a stiff brush. (It is okay to use soap this time because you are preparing to re-season the cookware).Rinse and dry completely.Apply a thin, even coating of MELTED solid vegetable shortening (or cooking oil of your choice) to the cookware (inside and out).Place aluminum foil on the bottom rack of the oven to catch any dripping.Set oven temperature to 350 – 400 degrees F.Place cookware upside down on the top rack of the oven.Bake the cookware for at least one hour. After the hour, turn the oven off and let the cookware cool in the oven.Store the cookware uncovered, in a dry place when cooled. 10/18/2009
Dimensions are smaller The dimensions listed are the outer edge. The inside of the pan is 9 inches. This only matters if you desire a bacon press for making sandwiches. You can only cook two steaks at a time. The two handles is a wonderful feature. The grill groves are very deep so the fat drains away. You need to take the time to get the pan hot so your food will cook fast. 02/09/2008
Mmmm mmmm !!! When you can't grill out, this is the next best thing !! Hamburgers and steaks taste delicious cooked in this pan. American made in Tennessee !! 11/21/2008
Pleased with purchase I had grill pan similar to this one years ago and I threw it away after using a few times because the seasoning came off of the grill-ribs and rusted pretty badly.I am happy to report that the new one that I purchased last week has a good seasoning finish that is holding up. The first two steaks that I cooked were burned on the outside and raw in the middle but this is my fault because I had the electric stove turned up to 9 the first time and 7 the second. This afternoon I cooked another steak that was very near perfect because I had the stove top set to 4; next time I'm going to try 3 1/2.I went to the Lodge website and read their recommendations for care and use. Their directions for cleaning were the same as how my mother told me to clean her iron skillet 30+ years ago; use hot water only with a plastic brush after it has cooled; no soap, no dishwasher, no S.O.S. pads. After cleaning towel dry and allow to air dry thoroughly before storing.The Lodge website also said that it was best to heat the skillet up in stages. I can't remember if the instruction was a general rule for iron cookware or if it was an instruction that was specific to use of the grill pan. I have been taking the temperature up to about 50% and let it set at this level for 5-6 minutes and then take it up to the cooking setting and leave it alone for another 5-6 minutes before beginning to cook.If you decide to buy one of these grill pans I hope that you enjoy yours as much as I'm enjoying mine. 06/02/2009
