Lodge L8SGP3ASHH41B Cast Iron Square Grill Pan with Red Silicone Hot Handle Holder, Pre-Seasoned, 10.5-inch

We didn't "need" one but I really wanted one. And this particular one because it has the grill ridges. Bonus handle piece too ::thumbs up:: When I can't make it to the grill this is my go-to pan now. Grill marks and not having items directly over the heated surface is the way it needs to be done. I say not over direct heat because it has the ridges as compared to a flat cast iron skillet. Burgers in each are awesome I just prefer the grill over the flat.I really do my research because I prefer to buy things that will last and won't have to be replaced which is why I chose this product. We already know the brand is well established and has been producing quality products since they began. I've come to find that their price range is definitely best quality for the dollar. I'm not a professional cook I'm a guy that has a wife and we both love to cook.I use this on the grill, over a fire, on the stovetop and finished in the oven. It's cast iron. Just don't microwave it lol.For people that are looking for cast iron products for the first time I highly suggest this product. And of course those of us that are a little more seasoned with cast iron products already know that cleaning and caring for these items is very important. There are the basic steps you need to do to keep your pan in the best condition. However, I've not used cast iron before and it showed signs of surface rust and after a little cleaning and seasoning it's right back to new.Cast iron seems to be a little daunting when learning how to maintain them but it's more than simple once you have done it once or twice. So I highly suggest this product.

Preheated the skillet for about 5 minutes at medium heat. Prepared a rib eye steak. Place kosher salt and ground pepper on the steak and let it sit. Place it in the skillet and seared it perfectly (about 3 to 4 minutes on each side). Evenly seared the steak on my gas cooktop. Nice lines. Rubbed it with butter. Placed it in the oven and cooked it at 425F until it reached about 140 internal temp (medium). Perfect! Then made some Portabella mushrooms in the skillet. Cleaned the shrooms,pat dry. Mixed up some Balsamic vinegar, soy sauce, garlic powder, ground pepper and soaked shrooms in the mixture. Cooked them in the skillet (don't clean it) with some butter for about 4 minutes on each side. Delicious with the steak! Cleaned the skillet with the faucet spray water and my blue scrubbing sponge. Cleaned up real easy. Dried thoroughly with a paper towel. Can't wait to do it again!

If you don't mind the bit of extra work (heating pan on stove vs plugging in), this is a great pan to have.I like the fact you DON'T have to plug it in. The heavy press works perfectly on an English muffin or roll.It came with a special scraper that allows you to get between the ridges to clean the pan. Was delivered fairly well seasoned too, although we usually do a coating of oil after a cleaning. Well worth the price and effort.

This is a great pan. I knew a cast iron pan was a must have if you really want a good sear on food. I didn't have experience with a cast iron pan before, but I knew I wanted one so I did done research and came across this one. I went with a grill pan. It said it is pre seasoned, but when I sear the food with a little EVOO it sticks sometimes, maybe it's because I try to flip it before it "naturally releases" but I'm afraid by then it'll burn. It is very heavy, I'm 26 & very petite (under 90lbs) and I have to use both hands and make sure I have a stable grip on it. So if you're petite and not very strong, it may be difficult for you too. I usually sear the meat for a cpl minutes each side then finish in the oven/broiler. The handle gets extremely hot even with the silicone handle on, so don't scotch yourself like I've stupidly done taking out of the oven. I hand wash it and haven't had any problems with rust.

I use it to grill thin, long-sliced zucchini and peppers. Cut the zucchini lengthwise into 3 or 4 slices, so that you see the entire shape of the vegetable, including the stem. Leaves gorgeous grill striations on the final dish. Add a little balsamic vinegar. Cooks more at a time than a Lodge round grill pan. Only problem is, it still doesn't cook nearly enough at once for me and that means standing by for multiple rounds of grilling if you want to serve 4 people a lot of vegetables. Also works for meats or fish.A little hard to clean -- bought a product with a lot of plastic "spines" ecommended by someone else in these product reviews that works well.

Great choice for either stovetop, oven/broiler or grill. If using on a grill it keeps delicate items from falling through. I love the double handle design since it’s heavy. Make sure you get their grill scraper as well for cleaning.

Product delivered on time and was exactly as presented on website. No complaints, exactly what I required.

The Lodge Grill Pan delivers as expected. It comes well seasoned and is ready to use once rinsed with warm water. I recommend you order the Lodge grill scrapers, that comes in a package of two scrapers. These make it much easier to clean the pan after use. The raised ridges in the pan, that deliver the grill marks and keeps what you're cooking above any fat or grease that renders out, are such that getting into the crevices with a sponge or scrub pad, just doesn't get into the corners good enough. Using the scrapers gets everything out. I also found that cleaning the pan right after use makes it easier to clean. Don't let it sit around overnight.I did a little custom work smoothing off some of the casting edges, but not necessary. I like the shape of the handle and going with the silicon handle cover is a good choice as it provides a good way to not burn you hand when moving the pan around, and it fits perfectly.