Average Reviews:
(More customer reviews)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.
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Lodge Logic L8SGP3 Pre-Seasoned Square Grill PanPre seasoned and ready to use, this square cast-iron grill pan provides an array of convenient features. The pan's ribbed bottom keeps food up and away from grease for low-fat cooking, while at the same time making tasty-looking stripes across grilled favorites. To avoid what some consider the mysterious or time-consuming process of "seasoning" cast iron pans, Lodge makes the benefits of cast iron effortless. After evenly coating all surfaces with an electrostatic spray of vegetable oil, the cookware is put into an extremely high-temperature industrial oven, which bakes the coating into the surface. The result is a better-looking and better-performing pan than if it was seasoned at home. A hole in the pan's sturdy handle allows for hanging the item when not in use. The square grill pan measures 10-1/2 by 10-1/2 by 1-3/4 inches and carries a lifetime warranty.
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