Lodge Cast Iron Grill Pan, Square, Black, 10.5 Inch
From the manufacturer
Lodge Cast Iron Grill Pan, Square, Black, 10.5 Inch
Lodge Cast Iron Grill Pan, Square, Black, 10.5 Inch
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.
Product at a Glance
- The right tool to sear, sauté, bake, broil, braise, fry
- Brutally tough for decades of cooking
- Seasoned for a natural, easy-release finish that improves with use
- Unparalleled in heat retention and even heating
- At home in the oven, on the stove, on the grill or over the campfire
Why Buy Lodge Cast Iron
As the only full line of American-made cast iron cookware, Lodge’s quality has been unmatched for over a century. Even heating, a natural easy-release finish, versatility and durability are the hallmarks of our great cookware. We don’t just make cast iron; we make heirlooms that bring people together for generations.
About Lodge Cast Iron
Founded in 1896, the Lodge family has been making high quality cookware and accessories for over a century. Lodge Cast Iron operates two foundries on the banks of the Tennessee River in the small town of South Pittsburg, Tennessee; a town Lodge is proud to call home. The company is built on family values, American history, and high quality cookware. All Lodge seasoned cast iron and carbon steel cookware is proudly made in the USA, meaning you’ll get craftsmanship that has been passed down through generations.
Cooking And Caring For Your Lodge Seasoned Cast Iron
Caring for your cast iron doesn’t have to be complicated. Lodge cookware comes already seasoned and ready to use, so you can make your family’s favorite recipes right away. You can use it on any heat source, from the stove top to the campfire (just not the microwave!). The more you use it, the better the seasoning will get.
- Wash cast iron by hand with mild soap or none at all
- Dry promptly and thoroughly with a lint-free cloth or paper towel
- Rub with a very light layer of vegetable oil, preferably while the cookware is still warm
- Hang or store cookware in a dry place
Induction Stovetop Compatible
|Product Care Instructions||
Hand Wash Only
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|Has Nonstick Coating||
|Is Dishwasher Safe||
17.25 x 10.5 x 2.62 inches
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R. P. –
There are times when grilling outdoors is not an option. This pan cooks steaks and hamburgers great indoors. The pan requires some TLC when it comes to cleaning. However, over time it will become seasoned and easier to clean.
Brazon Dixon –
The pan distributed heat very evenly and puts a quick seat on any type of meat. I’ve already used steaks, fish, pork, and chicken and two minutes on each side at a very high heat and the grill marks are perfect every time. You should definitely buy a grill pan scrapper though as it’s kind of hard to get in the creases, but all in all this will be in my cooking arsenal for a very long time!
Love this little pan, would be even better if the inside dimensions were larger. You MUST use basic cast iron cookware care with this pan. I have seen multiple negative reviews saying the pan rusts. It does NOT if you take the time to care for it like what it is, CAST IRON! I do recommend purchasing the grooved plastic scrapers to aid in cleaning.
So many foods taste so much better grilled. Tuna sandwich, chicken, fish, etc. This pan heats up very evenly on our induction range, and is surprisingly easy to clean, especially with the Lodge scrapers for cast iron. I recommend the silicone handle cover that Lodge sells.Great value here. Should last forever.
I find myself wondering why I didn’t get one of these before now. I love this pan! The quality is absolutely wonderful, made in the USA, and it can fit two good sized steaks at one time. It is already seasoned and easy to clean with soap and water soon after use. Just make sure you re-oil it after washing. This is a great substitute for outdoor grilling if that’s not an option. Allows meat to cook thoroughly without burning or crisping the entire outside surface. Gives perfect grill marks! Just make sure you use a pot holder as the handle is iron as well. I wish they made a larger griddle style one to fit 4 steaks at once but at this price you can just buy two.
Bob, P. –
I wasn’t sure what to expect from reading the reviews of other customers. However, I was pleasantly surprised. The grill pan came seasoned without defects. I have cooked vegetables, hamburgers, and turkey burgers in it (see photos). I must admit that the food cooked in this pan taste fantastic! I highly recommend the glass lid for this pan (see photos) because food cooks quicker , taste better, and retains moisture. Additionaly, it minimizes oil splatters while cooking. As for cleaning the pan, the Lodge scrappers are helpful in getting debis out of the pan. I don’t regularly wash the pan with soap and water. After cooking, I wipe it clean with paper towels and add a small amout of Olive oil to maintain the seasoning.
This pan delivers a hamburger just like my outdoor coal grill. I can have a great burger anytime without having to wait for coals to get red hot. Top it off it’s easy to clean.
This is a superb pan. I mean look at it. Make sure you are washing it and seasoning it properly.I honestly never knew cast iron could be tossed into the oven. Check Google for instructions and proper temps.My daughter and I enjoyed all the burgers very much.I made a Porterhouse steak in it the other day. Was yum. No pic sorry.I do soak this pan ( I don’t immerse in deep water, but I fill the skillet with water and dawn soap). Let it sit about a half hour, then use a scrubby pad, dry with a paper towel ( get into the grooves. You gotta prove your love to the pan.). Then I get a little olive or vegetable oil and rub it down. ALL over. On the bottom and sides. The whole pan.Buy this pan. Just do it.
Logan Price –
When I initially saw this listed for $15, I thought it was going to be one of those things that’s too good to be true. I looked at reviews and saw people posting about rust before and after use, and I think it comes down to ignorance for the use of cast iron.I’ve only purchased cast iron pans because I wanted a different style, never because they’ve rusted or had a fault. When I opened this pan from the box, I was surprised at the quality that comes from Lodge. It even comes with instructions, which I’m sure people don’t follow, on proper care and cleaning of their pans.However, when I get a new cast iron skillet that comes “pre-seasoned,” I’ll always take the season off and redo it. Lodge advertises its season to make users think they can get straight to cooking. The thing is, there’s a rough, rigid surface that has bumps and knurls all along the cast iron. If you want a good season, you’ve gotta start with a smooth surface.The first thing I’ll do is get some 60 grit sand paper and lightly sand all those rough spots out until the pan is smoothed over. This will take away the pre-season that Lodge provides and start a much smoother process. Once it’s somewhat smooth (you aren’t trying to get it down to straight iron), you should rinse the pan in ONLY hot water. Once the pan and residue of the old season has been washed out, dry the entire pan off with a paper towel/lint free cloth.Afterwards, I’ll heat up the pan to a medium heat (to ensure it dries and is ready to take seasoning) and then coat it lightly in olive oil. Afterwards, I’ll place the pan in the oven on 325 for 40 minutes. I’ll let the pan cool to room temperature and then ensure that no extra oil is left sitting in the pan. I’ll wipe it back over and place it back in the oven for 40 more minutes. I’ll repeat that process one more time.Lastly, once that’s done, your new pan is ready to use. Once you’ve cooked in your pan, you’ll have residue left over. To clean the pan, do this and only this. Heat up the pan and grease or whatever is left in it until it begins to smoke. Take the pan and run it under hot water and let the steam clean off all the residue. Take a wooden spatula/utensil to clean off the harder stuck residue. Rinse with hot water, dry immediately with a lint free cloth, and wipe a light coat of oil back onto the pan to finish.Everyone who leaves a review about rust or an “imperfection” is probably pretty close to being at fault. Rust can be gotten rid of easily by doing all of those steps. Proceed with those steps if you want to use cast iron, it will surely outlast any other cookware you own.Lastly, when cleaning cast iron, NEVER use soap or clean in a dishwasher, this will get rid of your seasoning that you’ve built up with every meal and most likely rust your pan. Season your pans with oil in the oven about once a week if you’re using them daily. You’ll never have an issue again.
Victoria Elias –
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 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.