Side by Side Comparison of: Lodge

Living in California, it is possible to grill outdoors more often than not. With the number of rainy days we had this past winter, grilling was much more challenging. I had wanted one of these more or less for those days when grilling really wasn't an option, but you wanted to get some of the effect of grilling. The more I used this pan, the more often I used the pan. It grows on you. I am glad that I bought it, use it reasonably often, and although I still prefer to grill outdoors, this makes it very easy to "grill" indoors. Knowing what I know now, I would buy it again, and wish I had bought it sooner. Just a nice addition to the pan collection.

This has become my favorite thing in the kitchen. And this was incredibly inexpensive, even compared to getting it at a major retail store. Keep in mind that this is cast iron, and there is a way you have to take care of it to prevent rust. I've seen the negative reviews on here and I feel like they did not take proper care of it. Here's some tips to help you out (thanks, Google):Instructions1. Clean the skillet immediately after use, while it is still hot or warm. Avoid soaking the pan or leaving it in the sink, or it may rust.2. Wash the skillet by hand using hot water and a sponge or stiff brush. Avoid using the dishwasher, soap, or steel wool, as these may strip the pan's seasoning.3. To remove stuck-on food, scrub the pan with a paste of coarse kosher salt and water. Stubborn food residue may also be loosened by boiling water in the pan.4. Thoroughly towel dry the skillet or dry it on the stove over low heat.5. Using a cloth or paper towel, apply a light coat of vegetable oil or melted shortening to the inside of the skillet. Some people also like to oil the outside of the skillet. Buff to remove any excess.6. Store the skillet in a dry place.Additional Notes:Using soap, steel wool, or other abrasives is not the end of the world, but you may need to re-season the skillet. If the skillet is well-seasoned from years of use, a small amount of mild soap may be used without doing much damage – just be sure to rinse it well and oil it after drying.Remove rust using steel wool or by rubbing it with half a raw potato and a sprinkle of baking soda (seriously, it works!). Again, it may be necessary to re-season the pan after cleaning.

I love lodge cast iron products, it really helps with getting an even heat source.Make sure to clean the cast iron with a sponge to material that won't scratch the cast iron, also you gotta be sure to coat the whole cast iron with a light coating of some oil to prevent it rusting.I learned the hard way about coating it with oil after washing. I had left it on a dish drying rack over night after washing it for the first time, and the next morning it was covered in rust.

I've used it twice now, for thick boneless New York steaks, and it's done a fine job. I did season it again before using. I used olive oil. I turn the heat on the electric burner up very high. Yes, there is a lot of smoking. I did my cooking of the steaks on warm days, with several windows open, the kitchen ceiling extractor fan running, and the kitchen and adjacent room's ceiling fans going. The smoke dissipated pretty fast that way. The steaks turned out fabulous. I realize not everyone is going to have the ventilation and fans that I have so be prepared for smoke (white smoke) and try to "shoo" it out windows or a door. The results are worth the smoke.I found that the 10.5" size I bought was just right for the steaks, and they were large.

Got this pan because we like our cast iron skillets. We bought it to cook steaks with hoping the fat would be drawn away from the steaks. Well it did just that and left great grill marks. But.. it was a lot of work to clean. It took twice as much salt to get into the groves and you can't just wipe it clean like any other skillet. We don't use it as often anymore because it is hard to clean and the steaks just don't taste as good without all the juices and butter that goes into cooking it. It would probably be great for other meats but we just haven't tried it yet. Will probably have to do some research to see what the best way is to cook with it.

I bought this to take on a 10 day camping trip in place of my Weber Smokey Joe Silver, because it takes up so little space compared to the Weber, a chimney starter, and a big bag of charcoal. Plus, the Weber is messy being a charcoal grill and all. Although this is a pre-seasoned grill pan, I've owned enough cast iron pots and pans to know that seasoning it once more before I use it never hurts. So I seasoned it and off we went camping. What always amazes about cast iron is how the food tastes. I'm not sure why but the burgers we cooked on this griddle may have been the best I've ever tasted. We also made chicken and it was also superb. For clean up, we just pour a little boiling water in it and scrub it quick and then rinse again with boiling water. I dry it and put it back on the heat, coat it with a light coating of oil and out it away. To be able to buy a pan that will last generations for under $20 that produces great tasting food is the bargain of a lifetime. I'm still not sure why food tastes better when it's prepared on cast iron but there's a noticeable difference.

These work great. I can use it on the cast iron pans, baking stones and coated pans. Ridges help to get into small areas. They have been very durable.

Love these scrapers, They fit the groves and ridges of my Lodge Grill Pan perfectly! I like that they are nice and stiff for cleaning even the tough grilling residue after charring my steaks. I've used these scrapers to clean between the groves after cooking juicy hamburgers, rib-eye steaks, grilled ham and cheese sandwiches, and chicken thighs so far. These nifty scrapers clean the groves without harming my cured cast iron surface. Not only are these scrappers effective cleaning tools, they are also properly designed to fit most any hand I would think. Anytime I order Lodge products they are delivered here at my doorstep ahead of schedule often times. But never late. Great product, great seller with good customer service by the fast delivery.

I bought these for my husband. He's been really into the Lodge brand and cast iron through grilling season. However I've found I love these on my stainless pans too! We scramble a lot of eggs and no matter what I do I can't get through making eggs without a stuck on mess. I HATE doing dishes and HATE hearing scraping on my stainless pans. The plain/rounded edge does an awesome job peeling up that stuck on egg so I can put my pan in the dishwasher with no worries.

These are perfect for scraping my cast iron skillets and griddle! The notches fit perfectly on the ribbed grill side of the griddle which helps remove cooked-on food particles, and the rounded corner works great on bottom edge of the skillet. These are a must for anyone who cooks with cast iron!

I purchased these scrapers to use with my Lodge griddle. I am new to cooking with cast iron, but I found these very easy to use and quite effective. I primarily use the flat side, but the grooved side is handy as well.

These scrapers are a must-have for Lodge pans that have a ridged bottom. They make clean-up a breeze. I used to try using a sponge or a scrubber, but nothing gets into the grooves like these scrapers. The curved part gets into the "corners" of the pan, too. The scrapers get off stuck-on food, but don't disturb the seasoning.The package has 2, but I'm only using one. I guess eventually it'll wear out or something and I'll start using the other.

This pan is great, I think its a nice size and you can cook a lot of things with it, its really good for induction tops, but if you got a glass top I recommend parchment paper to go underneath it to prevent scratching. Great for searing meats and things.I think many of the reviews that involve rusting and what not are because people did not take care of their cast iron properly.Rule of thumb: You shouldn't wash your cast iron with soap and water, just give it a nice rinse and scrub it with a hard side of a sponge, immediately dry it, and slather some oil around it to preserve the seasoning. If you just take care of your cast iron, it will do you a great benefit.Cast Iron is really good for you in general, as you can cook using high heat and it won't release chemical fumes unlike using a teflon coated pan. You can also use metal utensils on cast iron when cooking, I would limit the use, but again no teflon chemical poisoning. It also cooks very evenly and distributes heat nicely, while aluminum pans may also do this, there is a lot going around about aluminum leaching into food while cooking, you should stick to anodize aluminum instead.Just do your research before you buy the cast iron, it's wonderful, and even better if you use induction cooktops.

At 58 years old I grew up using iron cookware and prefer to cook with it whenever possible. I have spent as much as $150 on a top name brand "non-stick" skillet only to be donated a year later to the thrift store! ~Never again.I needed a new skillet and decided to go with another iron skillet and purchase this one from Amazon. It arrived in a couple of days and in perfect condition. As with all my cast iron I treated it the same way out of the box. I scrubbed it with hot water and coarse kosher salt, rinsed, then set on a burner and turned the burner on low, then gradually increased the heat until fully dry. While the pan is hot, I take a little bit of Crisco Shortening (about a tablespoon) and drop it in the pan, using a pasty brush I spread the melted shortening over the full interior surface, then I take a paper towel and wipe out any excess (but not too dry you want it to have a slight sheen to it), then I rub the outside of the pan, including the handle, sides and bottom. *note* Do this every time you've used your cast iron cookware, and you will never be disappointed in its performance.NEVER - Use soap or detergent on your iron cookware you'll ruin the seasoning with soap. If you do have a sticking when the pan has cooled add hot water only, allow to soak for about 15 minutes or so and clean as usual. Properly cared for your cookware should last your lifetime, be virtually non-stick and extremely low maintenance.NEVER - Allow your cookware to air dry. This will cause rust and you will most likely need to scrub with steel wool, rinse, dry and re-season and you may to repeat this process many times to return it to a desirable condition.Iron cookware can crack if exposed to extreme temperature changes / hot to cold. Food should never be stored in iron, it is for cooking and serving from within a short time period only.I hope my long winded review/comment has helped in some way. I love my iron skillets. I'll be back for more pieces.

I really love this cast iron 10 inch skillet from Lodge! I debated for a long time whether or not purchase one, For me, a purchase like this is about an investment, and I want my investment to last a long time.. I also really like the fact that this is made in the USA. American made products are just not easy to find anymore. But really, the proof in the quality of this cast iron was obvious when i made sweet potato corn bread and baked it in the oven in this skillet. It came out so nice and brown and moist. I'm enclosing pictures, so you can see the nice way it cooked the corn bread on both the top and bottom of the bread. Sorry, the pan in the first picture is a bit oily looking....I had cooked in the pan and then washed and oiled it. If you like this review, please click the helpful button under the review. It helps me to know if my reviews help people.

Perfect for egg muffin sandwiches, it's the right size and height after cooking compared to the "Mc" brand. It is the best I have found after many years of trying. If you have ever wanted to make your own egg muffin at home, this pan is the one to use.

The 12" Lodge skillet is the bomb! I've acquired a lot of Lodge stuff (it's cheap, after all), but this is the one I use constantly. I live alone and cook mostly for myself, so it's a bit large for some of my cooking; and if I cooked for a family of four, it might be too small; but this is the one that lives on my stovetop.If you're going to get only one piece of Lodge cast iron, get this one (and the GC12 glass lid too -- you'll need it).How to make your Lodge ironware (almost) non-stick:A) Season your cast iron:1) Scrub the cooking surface thoroughly with Brillo or S.O.S, and hot water. If the finish is damaged, sand it with coarse sandpaper, then use Brillo. Scrub the non-cooking surfaces with soap and hot water. Dry completely, and never use soap again.2) Rub the inside of pan with a light coating of solid vegetable shortening (Crisco). Remove excess.3) Put upside-down on the top rack of a cold oven. Put foil on the bottom rack to catch any drippings.4) Turn on oven to 500°. When oven reaches temperature, set timer for 90 minutes. If it smells funny, don’t worry, turn on a fan.5) When time is up, turn oven off, and let pan cool completely in the oven.6) Repeat steps 2 - 5 three more times, for a total of 4 treatments. Yes, it’ll take two days, but believe me – it’s worth it!8) When you’re all done (if it’s a new pan, it’ll be a beautiful glossy black), rub in a little vegetable oil, and you’re good to go.B) Using your cast iron:1) Always preheat the pan. On the stovetop, start with low heat, and turn it up gradually. Don’t put your food in until the pan is good and hot – a drop of water should dance around. There’s something about putting food in a cold or lukewarm pan that makes it stick. If you’re using butter, set the heat a little lower – butter can scorch and leave a residue.2) Cook with a little olive oil – it’s good for you. A newly seasoned pan needs a little extra oil the first few times. Use a flexible metal spatula with a thin straight edge, and scrape the pan as you turn the food.3) Clean while still warm – use running hot water, and a stiff nylon or fiber brush. A nylon scratchy pad or a chain-mail scrubber work OK, but the brush gets most everything (I got mine for a buck at Kmart, and it has a useful scraper edge). For hardcore dried-on stuff, put water in the pan and boil it for 10 minutes or so before scrubbing. If you’ve done all of the above, however, this will almost never happen -- the only time I have to do it is when I forget to clean the pan before it cools. I read that adding salt to the boiling water helps. If you have a fiber brush, scrub while it's boiling, but don't try it with a nylon brush! Dry thoroughly, rub in just a little oil, wipe clean with a paper towel, and you’re ready for next time.Backstory: I wrecked the finish on both pieces of my Lodge combo-cooker (LCC3) – I thought I could make a smooth hard surface by seasoning them with the pan right-side-up in the oven, with extra shortening. WRONG! What I got resembled the surface of Mars, and it was sticky, so I had to sand. I have several Lodge pieces, and I have sanded only the two damaged combo pans. Brillo works fine on everything else. It may not even be necessary to season it four times, but it’s what I do.I fry up potatoes, onions and garlic with half a tablespoon of oil, and when they’re cooked I throw on eggs and shredded cheese – no sticking. Same deal with eggs-over-easy – a little dab of butter for flavor (or none at all), no sticking. Cornbread in the small frypan, chili or rice & beans in the Dutch oven, chicken or steak on the grill pan – doesn’t matter, very little sticks to the pan, and nothing that doesn’t come off with hot water and a quick scrub. Tomato-based stuff (chili) will degrade the finish, so you may have to re-season that pot from time to time.I love my Lodge cast iron, and I use it for practically everything. About the only time I use my stainless these days is to cook pasta or rice, or to heat up soup or sauce. My favorite veggies are the ones I sauté on the cast iron – fresh spinach with a little olive oil and some lemon pepper, yeah baby! Cook up a complete summer meal in 15 minutes in one pan: cubed red potato for 5 or 6 minutes; then add onion, garlic, and red bell pepper for about 3 minutes; then thin-sliced summer squash; then a handful of raw cashews and some mushrooms. When everything’s cooked, stir in fresh diced tomatoes. Add shredded cheese if you want. Whoa.I’m a cast-iron cook and proud of it. Food tastes better, and it looks better, too – every time I cook something, I want to take a picture. I leave the 12" on my stove (I use it almost every time I cook), and everyone who comes in my kitchen asks about it. I’ve even made a convert or two –Teflon kills parrots, after all (Google it), so how can it be anything but bad for us?Rock on, Lodge, and thank you. My grandchildren are going to squabble over who gets Pop-pop’s cast iron!

I was nervous about cooking in cast iron. What is all this talk about a seasoned pan? It is going to be too heavy?I first bought the 12" cast iron and returned to buy the 8", too. I love these pans. To season the pan (yes, it is pre-seasoned, but...if you want the BEST non-stick pan...) just coat the pan with a light coating of cooking oil and put it in the oven (upside down) at 450 for 20 minutes. Then, turn the oven off and let the pan cool off. That's it! If you want to get really fancy, repeat this process 2-3 times. You'll have to chase a fried egg around the pan! Slippery!!I have owned the pans for several months and these are the only pans I cook in now. They really hold the heat, and they really are non-stick...especially if you season them.Yes, the pans are heavy, but you'll get used to it. I use these pans on the stove top and in the oven. The best part is when a recipe requires cooking in a pan and then transferring the contents into bakeware, so it can be placed in the oven. Nope! I just slide my cast iron pan into the oven and bake away!

I like it, but clean up is a chore. I bought the grooved clean up pieces as well, and they are definitely helpful, but it is still difficult to clean in between the raised ridges. They create lovely "grill" marks and obviously cast-iron is great in the kitchen. I would have given it a 5 star but for the cleaning issues.

I love that is this a made-in-America product and the ridges are thick. I wish this pan had deep, angled side divots like the Staub grill pan to drain the cooking grease, which would make it the perfect pan. I also found that the initial seasoning to be uneven, so I seasoned the pan with six coats of cold-pressed, organic flax oil when it arrived. Upon first use, the pan is already just as good as any non-stick pan I've ever owned without nasty chemicals. While it's not the flashy enameled goodness of a 12" Staub grill pan, the Lodge's $19 price tag could fit my budget whereas the $249 Staub could not.

For the price, this product is definitely worth it. It's fairly heavy so it feels like it is a high quality product and it gets the job done. I've tried to cook many things on this, from sauteed vegetables, to steak, to grilled corn, to chicken thighs, and they've all come out great. Since the skillet is also fully metal, it's been doing great when I leave it in the oven on high temperatures. The pre-seasoning on the product is very pleasant and it's been able to retain a lot of the flavors I've used in previous cooking sessions, which is always really nice.One thing that has been difficult for me is the cleaning aspect of it. If I read correctly, you're not supposed to wash cash-iron skillets with soap and a sponge, so I've had a hard time fully cleaning the pan. I've acidentally cleaned it with a hard sponge before and I could see some of the metal scraping off the skillet. It's much easier if you clean it directly after you finish cooking -- when the skillet is still hot and the juices / food haven't caked in yet.

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.

First use, I rinsed, wiped dry, oiled and put it on low flame while I seasoned some lean pork chops. In eight minutes or so on low flame, the pan got quite hot. Chops did stick a bit, but moved them quickly and did not stick again. Chops cooked beautifully!Took other reviewers' advice - rinsed and brushed with vege brush while still warm. Then wiped with vege oil on paper towel. Since it is not yet fully seasoned, took some effort to clean after first use, but should be fine after several uses. Will resist the urge to use soap.This pan is VERY heavy. Takes two hands to move it.Very happy with first use, and looking forward to getting it fully seasoned. We have many fine pots and pans, but excited about this baby.

This is a good pan for cooking like a grill. For me, the pros include: looking like grill cooked food and that the fat can go into the grooves away from your food. The pan does cause some smoke but it wasn't too bad. I did make sure my meat was room temp-ish and that my pan wasn't too high, thanks to other reviewers tips. My biggest con was the cleaning up of this pan. Yes, it does get better with time but I highly recommend reading and following the helpful tips of other reviewers with cast iron experience. I can now include my helpful bit about the cleaning part which would be to buy a piece of chain-mail to clean this item. First I bought the lodge plastic cleaning things for it and wanted to cry after the first hour, even though I'm sure it was better for the pan than what I wanted to do, which was use a Phillips flathead. I will still season this pan after every use. I don't use this pan as often as I thought I would but at least I have it and it will be nice to use in the winter. Fits about 2 decent steaks.

the only thing better is that awful chain male to scrub your cast iron pan. that it can also be used on a grill rack made this a no brain-er to buy.

Works great for scraping off gunk that has begun to harden onto my cast iron pan without having to soak/remove my seasoning. The grooves are great for grill pans while the curved side works well on my other skillets. A two pack for $3 is as good of a price as you'll find anywhere, too.

These work really well for cast iron pans or cookie sheets but it would be better to have another edge w/ a smaller radius than the big one but more of a radius than the 90 degree corners. That would make it easier to clean around the inside edges of the pan.

I have one of the Lodge ridged cast iron pans, and using this scraper definitely makes cleaning much easier. I'd say they could only be better if the smaller teeth were just a bit wider so it could scrape the sides of the ridges, but a little wiggling around gets the job done. Well worth the few bucks for an add-on.

I bought these because they were in the 'is often bought with' section when I purchased my Cuisinart Griddler. These were fairly inexpensive, but nice quality. My only complaint is that the 'tongues' don't really fit the 'grooves' of my griddler plates... the big side is too big, the small side is too small, so it really only cleans about 2/3 of the width of the grooves. This definitely isn't a flaw in the product, but I wish they had made the 2nd one slightly different to accommodate other pans/plates - instead they are both exactly the same. I don't really need two that are exactly the same.

Great! has 2 different widths so fits different grill pans with different width and depth of ridges. It doesn't hurt teflon or ceramic grill pan surfaces, and is wonderful on cast iron. Just wish it had a longer profile or handle so I don't get my fingers so close to the hot grilled veggies and hot pan surface, but it's totally workable if I just pay attention so as not to burn a finger. Helps with hand washing the grill pans too! Makes cleaning them so much faster and easier.

For the price of this, I don't know what I thought I would get but it is a really great pan! It's very heavy, sturdy and well constructed. For me, it's a little deep and not wide enough for what I intended it for, but that's my own fault for not studying the dimensions as well as I should have.I've been using it a ton to cook sauces in, which is perfect because of the depth and the even heat distribution. Yum!This is a true kitchen staple, please don't hesitate to add one ​of these to your household.

I'm new to cast iron and I like cooking with it but stuff still sticks for me. That might be user error. This pan said it was already seasoned so I didn't season again and I only clean with a scraper and hot water and the chain mail for cast iron. It's not a big enough problem for me to stop using it.

This seems like a really great pan, although I feel like I ruined it after the second use. Maybe it's because these are "high-maintenance" but I tried to cook a steak on this by pan searing it and pretending it was a grill... One of my friends told me you can do this by putting it in the oven at 500 degrees, and I did that, but it didn't stay hot for long enough to continue cooking it. So the next time I put it at a high temp on the stove top and slammed down those steaks, and not long after that the fire alarm was going off and we had to air out the house. I DO know how to cook in general, but maybe not with a cast iron skillet. My boyfriend cleaned it without soap, but I noticed it looked weird, and possibly hadn't gotten cleaned completely. It seemed like there was still burnt crust on it still. So I took a brillo pad and very gently rubbed it around on it. Blackness ensued. Then I took oil and rubbed it around with paper towels, and it came off black, the blackness wouldn't stop. I finally used coarse salt to scrub at it, but it was still black. So I feel like I've already ruined it by taking off it's top layer. I'm now afraid to use it again.

So I have used this immediately when I received it in the mail. It's much smaller than I thought but it got the job done just the way I like it. I fried some chicken wings and they were crispy and really good. I had some the next day and my chicken wasn't soggy and tasted just like the day before. Nothing like when i fry chicken with the bogus skillet that I have now. It comes with instructions on how to get your first cooking started and how to maintain the seasoning (which you probably won't need). You can also put this skillet in the oven, use it outside, and very versatile. I will probably ordering the 12" cast iron skillet so I can fry more at one time. I am totally satisfied with this product so far.

I cannot give a very thorough review because I gave this as a gift to my single son so I am giving an extra star above "it's ok" hoping it cooks a small amount well. It is a LOT smaller than I expected. The 8 inches must be the outside diameter of the top of the pan counting the lips and then some. It looks to me like the bottom cooking surface is about 5" on this one, large enough to cook an egg, but not a pan of cornbread. I confess that I didn't measure it, but I wonder if I might have been accidently sent a 6" one. There were not tags. I sure wish I had gotten a larger one. It is nice and heavy and seems smooth. I printed out instructions for seasoning it for him and hope he will enjoy it and learn cast iron. If he likes it I will order him a larger one. My (what I thought was a) 10 inch cast iron skillet looks HUGE compared to this one.

I was looking for a replacement skillet for my old non stick skillet that was all scratched up...I didn't want another toxic non stick and since I grew up with iron skillets I knew that's what I finally wanted...I received this one which wasn't as sanded smooth as the 12"one I purchased...so I was very apprehensive about the capabilities of this, especially since I specifically wanted this to cook eggs (our family loves eggs)...well I just cooked some eggs this morning in the skillet and they turned out so well! I'm very happy!So although it's preseasoned, I washed before the initial use, then using tips I read about, I completely dried it with bamboo cloth then used another bamboo cloth to spread coconut oil all over it...I baked it in the oven at 350° for about 40 minutes or so, turned the heat off and let it stay in the oven until cooled...the next day, I used my oiled cloth to wipe a thin layer of oil again...a great tip I read was to let the skillet get hot before putting the eggs in, which is what I did...I spread butter along the bottom and heat it on low-medium before adding the eggs...I've included a pic of the skillet after we finished the eggs...It's a really nice skillet, just wish it was more smooth like my bigger one...OK, so I can't write a separate review for the 12",so I'll try to make it short...from my experience in the past few days, it pays to go to a store and hand pick your skillet...I read a negative review about how lodge doesn't smooth sand their skillets anymore,which I experienced from the one I ordered from amazon...so I went to a store and they had the 12" there ...I was debating between this one and calphalon's 12"...the latter had a far better handle, easier to lift with one hand, but lodge's skillet was much more smooth, beautifully smooth...after many minutes of debating and my children growing weary of my taking so much time handling skillets, I decided a smoother surface meant more to me than a handle...the skillet is beautiful and performs well, no complaints on this...I seasoned it just like I mentioned above...Only complaint is the crazy handle...like after all these years lodge needs to drastically improve their handle...take a note from calphalon's book because their handle is ergonomically perfect for one handed lifting of such a heavy skillet...

THe only downside are things like cheese and stuck on sauces. Even with using/washing with kosher salt and a little dishwashing liquid, these are very cumbersome to come off. Plus with the grates, it's like food sticks more and it makes cleaning a challenge because you never seem to be able to get it completely clean.

This pan wasn't pre-seasoned. The burgers I cooked on it stuck horribly. When we washed it after, rust was everywhere. It actually left some light rust stains in our sink. So right now, it's not my favorite pan. However, I do love cast iron. I'm sure after some real seasoning and care it will become one of my favorites.

Product quality is great, as expected from Lodge. The issues is the design itself (and my not thinking through how the product work.) Unlike a true "grill" that allows heat up through the "grills" to cook, the only on this comes from where the food touches the raised "ribs". Mean longer cooking, uneven cooking, and a pain to clean up. I've tried chicken, steak, and burgers - all with unsatisfactory results. I do like it for "grilling" vegetables - zucchini, onions, pepper, etc....adds a nice texture to them.

I tried SO LONG and SO HARD to make this the best pan I owned. I mean, I cooked the right stuff in it; seasoned it; stuck it in the oven; seasoned it; never washed it, only scraped it; seasoned it...again and again and again, and basically did EVERYTHING I could to make it NON-STICK... For freaking months. Then one especially disastrous dinner time I opened the back door and hurled the damn thing right across my backyard...it dented my fence. Anyway, I do appreciate that lots of people have mastered the art of cooking in a cast iron pan and making it non-stick and that's why I didn't give it 1 star; I accept user error may be partly to blame.

The pan is advertised as "pre-seasoned," but I think you would be better served in seasoning the pan yourself. My first couple of uses were okay, but there was a greater level of sticking than I am accustomed to in using a cast iron pan. The pan also heats up quickly and tends to be hotter than other cast iron pans in my collection. That should be taken into account as you cook.

I have had a lodge logic pre-seasoned frying pan for 8 years now. I love it and cook it it almost daily. I choose the grill pan to grill meats (particularly fish).Cooking: It has an even cooking temperature and is similar to a grill. I loved the lines on the product.Warning: The meat and several foods stick to the pan's ridges. It's almost impossible to clear. I hardly use it but will occasionally with caution. I had the pan almost a month now so I won't return it but buy with caution.

Being that these are true Lodge products, I figured that they would have been a bit flexible....but instead they are almost the hardest plastic known to man which I can see being an issue after extended amount of uses.

very difficult to review this, i have used it a few times and it is good at scraping out my lodge cast iron griddle/range grill, but it doesn't really clean anything. it can get bulk out if there is bulk, which there rarely is, but to scrub out between the "grill" you gotta use good old fashioned elbow grease and likely a butter knife or something wrapped in a cloth, my fingers sure aren't getting in there, and i am not leaving anything there to sour. it ALMOST does what you want it to do.

The little nibs do not reach the bottom of the grill pan - they are helpful to get the sides of the ridges, but I still have to scrub with a brush to get the bottom. I do like using the rounded side for my normal cast iron pans.-----[...]! :)

I thought these would be flexible, but they're not. Just hard plastic squares. They do what they're meant to do, but I can't say I would buy these again. I can find about anything I already own to do the same job as these. I thought they were "special" scrapers, but they're just chunks of plastic.

This scraper is the "crucial" companion to your cast iron cookware as they'd like you to believe. It does what they say it does, for the most part.The reason I purchased this in particular was to scrape out gunk from between the raised parts of my two grill pans. Unfortunately the tines that are designed specifically for this purpose are not long enough to effectively remove gunk from inside the pan. The only way for it to reach the bottom of the pan is to hold the scraper perpendicular to the pan, which is an incredibly awkward angle to try and scrape.This is a decent product, but I feel there are better alternatives on the market.

This is the only style of these I've ever purchased. I am interested in seeing if there are others out there that can help break off the stock on charred project left on my grill. But as a home user style. This would be quite sufficient

I used an angle grinder and orbital sander to smooth the bottom of this skillet followed by the popular flax seed oil seasoning method, repeated 5X. The argument made that the 'as-it-comes' rough finish is somehow preferable to a smooth finish is ridiculous.From the recipient/user of the pan after a first time frying an egg: Perfect.I have a drawer-full of cast iron skillets and I use at least one of them every day. I am familiar with what makes them work...and what doesn't.This pan is fine...after it's finished to be what it should have been to start with.

This has already developed "dull" spots where the seasoning won't take hold. I've stripped the seasoning and re-seasoned (7 rounds) and the dull spots are still there. Food still sticks to the dull spots, even when I'm using extra butter, oil or lard.But, I can't be too upset because this was a stupidly cheap skillet. So three stars. It's still cast iron and cleans easily enough, but it doesn't take on a great seasoning even after a few months of cooking.

With all the hype of cast iron skillets, I was excited to get one. I was disappointed with how much work it is. It was supposed to be preseasoned, but it didn't seem to help that much with food sticking. So I thought I just need to season it properly. I bought the seasoning oil from the same brand and put it in the oven for 2 hours and repeated the process 3 more times, was suggested. Still made the food stick to the pan. I gave up. I haven't used it again.

I'm not sure what the pre-seasoning is but as soon as I received this, I washed it with warm water (no soap) and tested it's "seasoning" by frying an egg. The egg stuck to the pan as much as it could with any cast-iron skillet that has NOT been seasoned. I tried seasoning it myself after a disappointing trial run but the pan seems resistant to additional seasoning. Perhaps time, using oil when cooking and more seasoning will solve the issue. I have another very well seasoned cast iron pan that I am using it the meantime. I have had this pan for decades so it holds the seasoning and I can actually fry eggs without any sticking.

This skillet is okay. It's heavy cast iron, but the cooking surface inside is rough. I understand that Lodge gave up grinding down the surface decades ago but it's a real shame. The rough surface is hard to season and cook on properly.I've had this skillet for almost a week now. I cooked half a pound of bacon then used the bacon grease to season the pan. Then I cooked burgers, chicken francaise and scrambled eggs. It worked all right. But after a bit of research I took 20 minutes with my orbital sander and ground down the cooking surface with 80 then 120 grit and re-seasoned. This makes a WORLD of difference. Nothing sticks so much that it can't be scraped off with a flick of the spatula, even melted cheese and scrambled eggs.If you're willing to put in half an hour or so of extra work, this skillet ends up quite nice. It's a shame that the user has to finish the production of an item like this.Any Lodge reps who might see this, please bring back grinding/sanding down your skillets. The minimal effort I took can't possibly impact production and price enough to outweigh the value.

> The pan held heat well on an electric eye, but so much oil had to be used that my food was no good. The sand molds used for the actual casting of the molten iron are very porous within the cooking area, thus resulting in a texture similar to roof shingles, with a very high-friction surface. Interestingly enough, the company logo centered on the bottom of the pan and the pour spouts are absolutely perfect! If the Lodge Company would use the finer grain sand within the cooking area, too... this would indeed be the way to go for generations---not regeneration back to the scrap pile.* Sure, sure... "seasoning" is a word that used to mean something, but burnt-in grease should not have to compensate for high-to-low spikes and pits in the casting that measure a millimeter in difference, meaning the spikes average half a mm above the regular surface. I spent some time sanding and polishing the inner surface, and got a better look at the mold lines, and was not too thrilled. The pre-seasoning conveniently hides flaws.* Overall, this specific pan may not please everyone. The constant need to tend the pan is not too good, in today's market. I replaced it with a Wonderful pan-- Anolon Advanced Nonstick Fry Pan, for $24.99 on Amazon.Anolon Advanced Hard Anodized Nonstick 8-Inch Skillet* By upgrading, cooking is fun again! No more hassles. Dab of butter, and I cook for pleasure!* For folks who really want cast iron, main advice on the Web is to look around for the original cookware, at yard sales, thrift shops, etc. Anything pre-1950 is worth looking into.

I love this can I have used it quite a bit it gets very rusty sometimes and I'm very disappointed in that. But other than that it seems to work well almost as if I'm using it as a barbecue. Make sure that you wear gloves because this pan gets really really hot. When I buy this pan again I'm not sure if I had to do it over again I might buy the Teflon version. I will think about it.

I really really really wanted to like this. But honestly, cleaning this thing is one of the worst ordeals I face when I use it. If you wash it with water, it will rust. If you try and clean it with a cloth, it remains dirty, if you leave it be, all the burnt marinades/sauces will be stuck and build up within the pan...

I just got mine in the mail, and am planning to use it for the first time this afternoon. I wanted to go ahead and write a review beforehand just to point out something disappointing that I haven't seen in other reviews. The top edge all around the grill pan is very "sharp" because the iron is not rounded, like the panini press. I realized that I am going to have to be very careful handling this pan and, since it is fairly heavy, that is going to make it tougher. Sure seems like Lodge could've corrected this "flaw" by now. I hope that, otherwise, it will be a very nice grill pan.

First of all, I cannot believe the countless positive reviews of this grill pan. I feel incredibly frustrated with it. I used PAM coconut oil on the bottom to grill 2 chicken breasts and the outcome was terrible. Stuff got stuck to the pan to the extent that I was unable to clean it entirely anymore. The food is tasty indeed but is the trouble worth it? Not really. Since I can't return it having used it, this item will probably land straight into the bin. I would give it a 0 star if I could! Just lost $20.Update: I contacted Amazon and they were willing to offer me a refund. Five stars for the Amazon customer service.

I'm a huge fan of Lodge Cast Iron and own several frying pans, an enamel-coated Dutch Oven, two outdoor/camp Dutch Ovens with all the accessories (trivot, lid stand, gloves, lid lifter). That having been said, I'm very disappointed with this grill pan. It works okay enough and the price is reasonable, to be honest, it's just completely unnecessary. Save yourself a lot of time and frustration and just use a regular cast iron pan for everything. It will sear better and will be WAY EASIER TO CLEAN. That's the biggest problem with this pan; it's far too difficult to clean. I barely use this pan and will most likely be getting rid of it very soon...

I thought this would be a good alternative to grilling outside. Wrong! The pan size is great and it heats evenly, however, cleaning it is a nightmare unless you're going to washing all the grease down your sink drain (definitely a no-no). I grilled 7 burgers and at the end the grease was just trapped in the grooves and since I couldn't handle this pan until it cooled because this entire pan gets scalding hot the grease dried out in the grooves. Needless to say I had to figure out a way to remove the dried on grease before could actually wash it. Tons of paper towels later and a lot of brillo it finally got 'somewhat' clean. I want to throw this thing in the trash but my husband won't let me.

I am not impressed with this item. Although this is a sturdy product, I am not happy with the way it scrapes and I feel it very much needs improvement. I have another brand (of flat type pot scrapers) that works much better, even for grills. I would not buy this item again and I would not recommend it.

They don't scrape off cheese or meat crust as well as I expected!

These don't work. The grooves don't even fit the grooves on the electric grill. Flimsy! Hard to hold and use.

With all the good reviews, it should be very good.As a test, fry a steak in a lodge cast iron pan, then try to scrape off the residue with the Lodge scrapper. It did not clean good. After multiple running in warm water, heating up the pan again, etc. The scrapper still did not do a good job. Got mad and just use a steel wool scrubber, which did the job.

These don't seem to do the trick. They aren't sturdy enough to get the really tough stuff off, and when I heated the pan a bit to loosed the stuck-on bits, the ends of the scraper melted. Please make these at least as heat-resistant as a normal spatula.

Didn't find these to be that helpful. They didn't seem to fit exactly between the grill sections, and you're supposed to use them when the grill is still slightly warm,so they partially melted. I'll just scrape the grill down with a metal spatula like I have before. ( Grill brushes scare me, especially after seeing a news clip on how tiny metal particles can come off of them and can be swallowed by people who then have gotten serious internal injuries.)

I wish I could love this skillet like most reviewers and perhaps I just don't know how to use cast iron. I tried it this morning first time with breakfast sausages and eggs. I lightly rubbed the skillet with veg oil and put in on med-low heat on a glass top range. Sausages cooked well but did stick to the skillet a bit. I then wiped down the skillet with a paper towel and moved to the eggs which were a disaster...stuck like gum to the skillet. I'd be pleased to adjust my rating if someone could enlighten me on what I'm doing wrong...I don't expect Teflon performance but I don't want to throw out my food either. This is probably a great skillet for campfires and oven use but I'm not convinced for stove-top.

I've tried to season it twice and still everything sticks. Wished I bought the 13 inch it's too big and heavy to use and the food sticks. Going to try one more time to season it. I have 4 cast iron skillets and they are like teflon nothing sticks to them. Very disappointed in this pan it's super rough on the inside would not buy another one.

I have tried every possible pan to fry eggs sunny side up. This was my last resort. I oiled and heated up the new pan and fried the eggs.They stuck solid to the pan. I'll try again with frying meat.UPDATE:After reading many more reviews I see the problem with my pan. The cooking surface is very rough, not at all smooth. That will never work for eggs. I may return it.

Suppose to be pre-seasoned but when I scrambled eggs they didn't come out of the pan as I expected from a pre-seasoned pan. My regular frying pan works much better with no soaking or scrubbing (not that I scrubbed this "pre-seasoned" fry pan) but it was a job getting the stuck on egg out without using a brillo pad or scrubbing sponge. Is it suppose to be re-seasoned after every use? NOT a happy camper.

After buying the same pan in the 12 inch size. I thought this would be a perfect next size down. For some reason the finish is much rougher than the 12inch version I received last week. I have cooked with cast iron for years and have never seen one so rough. The workmanship is sub par on this size. I hate to return things bought online. But I may in this case. Buyer beware.. This is not the cast iron we all remember..

I have done everything; followed all directions and this pan just sticks no matter what I cook in it. Not worth the money or the pain to clean it since it is so heavy. I read the reviews and thought I would try it. Very disappointing.

I don’t like it, is heavy really heavy.And if i leave it in the sink for 1 h starts to rust :(Quality not so good, unfortunately!

This rusted after 1 use and I followed cleaning directions

Terrible pan, everything sticks even if you use too much oil. Too bad I can't return it. Sorry I purchased it.

This product completely rusted after one use and looks completely discolored. It also gets really hot as the handle is connected to the rest of the hot plate.

We bought it and hardly used. Its getting rust all over and we had to discard it.

So disappointed in this pan! I just opened this it came out of the box with rust on it! (see picture) I would think twice about choosing this as a grill pan if it already comes brand new and is damaged.

Unnecessary junk. Period. I'm new to cast iron and thought I needed these and one of those chainmail scrubber things to deal with the painful downside of cast iron - cleaning it after use, WRONG. The ABSOLUTE BEST way to clean any cast iron pan is a cheap box of salt, some warm water, and a rag or a couple paper towels, oh, and time and elbow grease and a growing appreciation for the classic functionality and cooking forgiveness of cast iron. Pour in a small pile of salt, a splash or water to keep it together and in the pan, and start rubbing away the crud like magic, then rinse it out, maybe repeat if needed, heat it on the oven for a couple minutes to dry, wipe on some olive oil, and done. These things? Completely unnecessary and useless compared to the salt scrub method. No they don't fit the grill pan grates, they don't remove stuck on crud without sending it flying across the kitchen and landing who knows where, and they are less than worthless after using the salt scrub method with ease.

These are shown together with a Vremi cast iron grill skillet, yet the spacing of the teeth on either edge of this product do not align with the grill grooves of the skillet, are are therefore a useless waste of money for me.

Wasted my money, does not work at all.

Fine

Don't buy !! absolute waste of money , they are soft plastic , they melt if the pan is hot , they wear down Very Fast .

I have a lodge pan so I thought these grooves would fit. Unfortunately they do not and i end up having to use the edge to clean one groove at a time.

Rough as 40 grit sandpaper. Maybe some work with a grinder will make it usable. On the plus side not expensive enough to bother with a return.

I was excited to dip my toe into using cast iron with this skillet that isn’t much money compared to most pans. I was disappointed immediately upon using it because the heat really doesn’t disperse around the pan. The center was very hot and the sides are barely cooking things through, even after being on for 30-45 mins (see pancakes photo attached). I think I’ll keep searching for the right thing, as this isn’t it.

Turned out to always be rusty.

The center of the skillet protrudes. It's higher than the sides. The oil runs down to the sides while the center is dry. As a result the center gets less hotter, which means uneven cooking. It's junk.

I should have sent this back as soon as I got it. The cooking surface was rough and had a pebbly texture, not the smooth as glass texture of the cast iron skillet I already have. It has never cooked like my other one, food sticks to the pebbly surface. I think my only option to make it right is to follow the directions to strip with oven cleaner and season it properly. Since this is advertised as pre-seasoned, I shouldn't have to do that!!! I've been very disappointed.

I received this skillet today and it had rust in several places. I bought it as a gift. I am extremely dissatisfied with this product.