Side by Side Comparison of: Lodge vs Weber

Well, I love cast iron, so I naturally think this is bomb. There are times when I would like to "grill" something on the stove and not mess with the BBQ grill. Quick burger or hot dogs, steak, chops, chicken breast, etc. I don't use it a lot, because I do use my grill most of the time, but it is nice to have around for the odd time out when it's nasty outside or I am feeling lazy. Another fine quality piece from Lodge.

I was looking for an alternative to outdoor grilling. I have an induction cooktop and was concerned about having the pan work on it. Not to worry, works fine. (I don't think the reversible grill/pancake griddle will not work with induction cooktops - not enough contact with grill side down.) Nice to have the grill marks on food you're cooking - better presentation. You must let the grill heat up fully to get the marks and total cooking time will require a little experimentation but this works very well. I have also used a plain cast iron fry pan for steaks - not as esthetic but more searing - probably a matter of taste as to what you prefer.

Returned it right away , Lodge is a great productReturned as it is way too heavy for my Mom 83yo

Quality cast iron skillet for a great price !! Used it to make steaks and they came out perfect. Seared the meat and stuck it in the oven and the steaks were as good as any steakhouse. The skillet was easy to clean, and isn't ridiculously heavy like you would find in other cast iron skillets.

Unit was nicely seasoned on arrival. It's a bit heavy of course but it holds lots of heat, leaving nice grill marks on the food. And it's much easier to control the temperature on the range (mine is gas). We have been using it a few times a week and have been impressed with how well a job it does with minimal sticking. I also purchased the silicone handle cover; you don't want to accidentally grab the handle when it's hot! Also picked up the Lodge LPP3 panini press which I heat separately and use it on top of foods for faster cooking.Beware that you will produce smoke when grilling indoors so you may want to open a window or two! I set off my smoke alarms a few times.The Lodge plastic scrapers and cleaning brush are also handy for cleanup. I don't use any soap on this grill but I do rinse it off with hot water and brush it gently with the bristle brush. Then I heat it a little to dry it off to prevent any rusting, coat it with a very thin coating of cooking oil before putting it away.

I will break this review up into a few parts:First, for the novice chef and/or paleo man/woman.Buy this grill, and buy yourself a bottle of "McCormick Montreal Seasoning". Now go buy as expensive piece of steak as you can afford. Heat the grill on medium, for about 4 minutes. Make sure the steak is room temp. Pat dry with paper towel. Rub a little olive oil on it so the seasoning will stick; then liberally sprinkle Montreal Seasoning on it. Put on grill. Cook to desired done-ness. You are now a better "cook" than 90% of Americans. If you are daring, also buy some "Old Bay" seasoning; my rule is generally, Old bay for softer non-root vegetables, seafood, and chicken. Montreal Seasoning for root vegetables, and red meat. This grill, Montreal Seasoning, and Old Bay seasoning, you are now a better chef than 94% of Americans. If that is all you wanted to know, you can stop reading this review here.Nerd stuff:Grill vs Griddle for cooking a steak; I use to cook my steaks on a griddle; but I have now switched a a grill. Let me give you a little bit of science behind it. When you cook a steak on a griddle, you get (near) full surface contact and so cooking time is a lot less. You sear the meat well, but you usually end up with a slightly tougher piece of meat but less cooking time because your contact patch is almost 100%. With the grill, the surface contact are just the grill marks; this has some effects that aid and assist in the tastiness of a steak. First, it leaves grill marks. So visually superior already to a griddle. Second, and perhaps the most important; as fat drips off; mixed with whatever seasoning you happen to be using or no seasoning at all; it drips into the "valleys" of the grill, and as it's heated, the fat starts to smoke and that smoke is sent up towards your steak, so you get a bit of smokiness that you don't get from a griddle. Third, because you aren't having a full surface contact like a griddle, your "latitude" of when a steak is done vs burnt is slightly longer. Your "buffer zone" for steak done-ness is slightly longer. This applies to your flame control as well; it's a bit more forgiving than a griddle. Finally, as the juices drip and are trapped in the grill valleys, and then are heated up and evaporate; they keep your steaks slightly more moisturized.How I learned to love this grill:I really loved this grill the first time I bought it. It seared well, made the good marks, and tasted great. Five stars, five stars! I screamed after my first steak from it. But when I finished my five star steak; and I had to CLEAN it; I was cussing and yelling "zero stars, zero stars". And so I cleaned it, tucked it away in the back of the pantry, and it did not see the light of day for YEARS. Who cares how good food tasted on it, if the cleaning negated all the good will from the food? So one day, while waiting at some office; I see a now overweight Jamie Oliver on TV, and he's grilling something. "You are only pushing a grill because when you are done, you have staff that cleans it for you." I silently thought as I watched him grill. When he finished though; he proceeded to clean the grill... on tv! And my jaw dropped as I watched him clean the grill to a brand-new condition without a lot of elbow grease and it about 20 seconds! So I'm going to share with you the very secret that made me fall in love with this grill all over again. Because the taste from it was never in question; it was always the cleaning!2 x 20 Second cleaning this grill guide:There are two methods, and I will share both here.Method 1) When you are finished using the grill; and while the grill is still on the heat; slowly pour a SMALL AMOUNT of ROOM TEMP water (if you pour ice water, or very cold water, you might crack it). Let it boil and bubble for about 30 seconds,move gunk around with a spatula, chopsticks, or whatever you have. Then turn off heat. Now take it to the sink, under hot running water, use a stiff nylon brush and scrub it. You can't "scratch it or hurt it" so don't worry about it. Scrub under hot running water, it should be all done. Wipe dry; then dab with oil, wipe the oil so that every part is oiled, store away for next time use.Method 2) (The Jamie Oliver Way) This works if Method 1 has failed, or if you cooked, ate, and then came back to clean up later.. pour course salt (about a cup) onto the grill. (COURSE SALT PEOPLE, not fine salt) The salt will instantly absorb the grease and oil, and it acts as "scrubbing roughage". Now take a piece of paper towel; fold it and keep folding it until it's the size of a business card. Use that to scrub the salt on the grill. All the gunk will automagically be removed. When you are done, rinse under hot water; then paper towel dry. Then oil.Having learned out to spend less than 1 minute to clean this skillet; it is now one of my favorite pieces of kitchen equipment.Cooking Tips:Place your food at a 45 degree bias on the grill; so your food is on a slat to the grill marks like this / / / / / not like | | | | |. When you flip it; go ahead and flip it. The next time you flip it though, reposition it so that it's 45 degrees the other way like this \ \ \ \ \. Then go ahead and flip it again. Plan for a total of 1 initial placement and 3 flips, so that each side has been on the cooking surface TWICE; once placed like / and the other time placed like \. This way, you will get the nice "X" grill marks on your food.Preheat it well; because the total surface area that comes in contact is not as much as you think it is; so give it a good 4~5 minutes of preheating; at least.Love, Marriage, Steaks:I once cooked a steak for a girl, and SHE MARRIED ME. While I cannot post my recipe for the best steak in the world here, as it's a 7+ page dissertation; I can tell you that I make the best steak in the world and I make it on this grill. I know some of you will argue that such and such steakhouse is the best in the world etc.. but it's not. My steak is the best; ask yourself, how many of those steaks are so good that it would make a girl marry you? I have eaten at the best steakhouses in the world; and I can tell you that if you have access to a good quality piece of meat; with this grill and some skills; you will be able to make a better piece of steak. My steaks have a slight salty crunch on the outside; soft, tender, and so juicy and flavorful you'd think a geyser exploded in your mouth. There are very few items in your life and lifetime that you can purchase for <$50 that will be with you for the rest of your life. This however, is one of those items. That's great and all you say, but what if you are a vegetarian? This is the perfect grill as well. I grill king oyster mushrooms with a little Montreal seasoning on it. AMAZING. Any vegetable you have; rub a little olive oil on it, sprinkle a little Old Bay or Montreal Season on it; and it becomes magic.If you want a piece of kitchen equipment that:Might stop a bulletGives you beautiful steaksGives you beautiful vegetablesIs easy to cleanIs healthy to cook on, unlike the chemical ladened non-stick stuffSears beautifullyGives you those great grill marksMakes food taste like food againMakes others think you went to culinary schoolDone right, will make a woman marry youThis is the item.TEN STARS.

One sweet grill pan, not thin cheap metal, this is quality piece that will last. A much better design then mesh, smaller holes and smooth surface to move the food around while cooking. Big enough for cooking a good quantity while not being too large to use in modest sized grills, in fact when rotated you can fit two in larger grill, even if just barely with my grill's size.

We have our first grill - a Weber charcoal kettle grill - and so not much grilling experience to compare this to anything. We'd just grilled fish once before using this, but my husband noted that it was quite easy to get the fish on and off this tray. He really likes it! It was also recommended by Cook's Illustrated, so it's got that going for it. I think that it'll be quite handy for grilling veggies and fish in the future. It looks quite sturdy.

Wonderful. Grilled veggies on the BBQ. I love how it makes for a complete meal without having to use the oven/stove on BBQ days. The pan was a little charred after our first use, but it came out surprisingly clean with a little elbow grease. And the SO says that charred is called "patina." Now you know.

This Weber grill pan consists of a very durable piece of rolled steel with cross-hatch perforations on it. The perforations allow smoke and heat to enter the pan, but, prevent your food from falling through the grill grates. Once you use this item, you'll wonder why you ever endured the hassle of skewering your food for grilling.The pan roughly measures 18" long by 13" wide; there is plenty of surface area to place lots of food here. The pan also features raised edges, to prevent food from falling off. I've found that the pan works best for grilling vegetables such as onions, peppers, zucchini, tomatoes, etc. It works very well for shrimp, too. I wouldn't recommend cooking fish on it because you could have some issues with the fish sticking to the pan surface; I would recommend using a grill basket for fish; there is less contact between the mesh of a grill basket and the fish. You can cook burgers on the grill pan, but, I don't do so, because the pan tends to prevent the fat and juices from dripping away, as they start to collect around the patties. I believe you are better off cooking burger patties directly on the grill, so that the fat is free to drip away.The steel is best cleaned with a steel wool pad, hot water and liquid dishsoap; you need a very rough steel wool to scrape the oil sheen off of the pan. Bear in mind that it is unavoidable for the steel pan to acquire a patina from the oil that you cook with, but, I view this as a normal effect of use, and, it has no impact on performance. Anyone who expects a piece of grilling steel to remain 100% oil-stain free from use simply isn't being realistic. This steel pan is made to be used, and, being well-made, it will provide you with years of grilling enjoyment.

I purchased this for use with my Weber grill. It is perfect for grilling salmon and I use a shallow stainless pan under this Grill Pan and take the salmon directly to the serving table. It cooks evenly and allows me to get the fish directly to the table still hot. It is easy to put in the dish washer for cleanup. Weber has paid a lot of attention to make this pan fit on almost everything perfectly.

Other have done an excellent job reviewing this product and after using this pan for a week, I concur that-1. This pan easily gets dirty but cleans up reasonably well with an SOS pad. Be sure to have a box on-hand, you will need them!2. Get accustomed to the pan having a dark used look. Once used it will never be shiny.3. I have used the pan on very, very high heat and it did not warp. Allow it to air cool after use. I would guess immersion in water if hot could warp the pan.4. The pan is much more expensive than other models. I saw a Ducane model at half the price but it had no reviews. I bought the Weber pan based on the name and good reviews.5. I did not go with a non-stick model out of concerns for the non-stick surface chipping and getting into food. For me, it is hard to believe that a non-stick surface could survive bbq'ing for long.The size of the slits in this pan do block a lot of heat, so cooking meat and fish takes a little longer than if directly on the grill. Fish fillets turned out beautiful and stayed intact. I used PAM for BBQ's and the sticking was not an issue.

My husband loves the grill. I find it very heavy but I know cast iron is and should not be surprised. If you need items that are lighter in weight, you should reconsider this grill, that is why I gave it four stars. The hot handle holder really helps and the grill pan scrappers are a must.

love the grill marks, and the grease dripping in the grooves. harder to clean than a regular pan, a tradeoff for what it does

It has taken a while, but....To be truthful.. I do not use this pan a lotWhen we grill outside, we use the grill plates on the grillSo maybe, I have used this 8 or 10 times. All; for stove top or stove top-to-oven.While you go thru the process of SEASONING the pan, be sure to use Loge Pan Scraper as the abrasive and a few drops of DAWN.The pan will "come around" and will be wonderful!

The bacon has been delicious but beware the handle gets super hot even with a rubber cover. Comes preseasonsed but you still need to season a bit to make it nonstick. I've also grilled flatbread on it and family feedback was great!

Nice big pan.. big enough for 4 whole butterfly split chicken breasts, probably 4 large burgers. Only 2 drawbacks- you'll need 2 oven mitts to handle it if you have to move while hot, it's way too heavy to pick up by just the one handle. Also, you need a big powerful burner or the edges may not get hot enough. I've just been cooking my chicken by flipping the outer-side to the middle after the first sear.No big complaints- great product by Lodge as usual. This is my 3rd pan from them.

I watched a episode of Alton Brown's "Good Eats" about choosing and using these kinds of grills. This model was as close to the one he recommended as I could afford based on how often I planned on using it.The bottom of the grill could "probably" benefit from a quick sanding/polish with a belt sander justto to make sure it doesn't scratch glass top stoves, but I didn't and after 10 uses it has not scratched anything...but I have been careful.Says pre-seasoned, so I used it with just a cursory rinse off as directed and was disapointed with smells and sticky grates. I thouroughly cleaned and reseasoned it correctly before the 2nd use and it works great.The rounded grill tops conduct much more heat to the meat than the sharp edged ridges of other models. (Conduction -vs- convection) The low sides make it easier to get a spatula under (you're not gonna be deep frying with it anyway).To Use: Slightly heat the grill on low, then wipe any extra oil off before it starts to smoke. Then sprinkle a Cup of Kosher Salt into the grooves. (They don't burn...they are rocks!) but they soak up the extra grease and vaporize it back up into the meat.I've learned by trial an error to keep the burner no higher than medium. Meat cooks a LOT quicker than on an outdoor grill or a teflon saute pan!!! You'll still get good grill marks, but not overcook, and it cuts down on the smoking. (You DO have a downdraft fan on your stove right?!?) Plus the grease soaked salt wipes out easier when it cools some.I use a bronze bristle, wooden handle bruch to knock the majority of salt/grease into the garbage can, the put the grill back on the stove, put it on high and add enough water to come up about halfway. When it started bubbling, turn off the heat, and scrub with the bronze brush to loosen any stuck pieces, and remove from heat. When cool enough to handle, pour the used greasy salt water in the garbage, not down the drain. Wipe the grill down with a clean paper towels, then with a paper towel slightly moistened with bacon grease or your favorite oil, cooking surface only.I store my grill and all my other ironware in the bottom grill of my oven and leave it in there wheneve I use the oven. Not only does it help season the iron, the extra mass in the hotbox really holds heat and keeps the temp steady when you open the door.Wish list: I wish the pan came with a silicon heatproof handle cover for both sides.It's a good quality item for the price IF you treat it right and learn to use it. A lot less work than cooking outdoor on a gas grill, same flavor and colors.

Works well for grilling fish and other smaller or more delicate items without worry of it falling through the grates. Easy clean up, slots for the heat to come through but at the same time, it also allows for juices to seep out and drip into the BBQ. Not necessarily a bad thing. Well made, and sturdy tray that doesn't bend when lifting off of the grill with the weight of things cooking on it.

Nice size when used on a Weber grill however any room left is minimal as the basket is almost too big. If you are going for one big batch of cabob type mixes all on the same pan then this item works well. The holes also seem to help to keep the air flowing around the food to cook more evenly however juices will drain off. Cleanup was pretty easy with the help of some Pam Grill spray and being that they are stainless steel putting them in the dishwasher after was a breeze. These do not have any black painted on material like other baskets do which seems to make the food stick even more, along with rusting.

Nice grill pan for fish and veggies.Does very well with all types of fish, and also with sliced up veggies such as zucchini, eggplant, onion slices, etc.Check the measurements of your grill surface before you pruchase though as i have a relatively large grill and still have an issue closing the lid when using this.Also cleaning is a bit of a pain with a scrubbie as it likes to get caught in the slits and can tear up the brush. I've found letting it soak for a few hours and then just hitting it with a dish rag works best for the really cooked on stuff.

I used it for the first time tonight. I grilled fresh vegetables with herbs and olive oil on the left and marinated beef slices on the right. Both cooked well, I put on the veggies first since I like my beef med rare. I served off the pan and when it came to cleaning, the left side was nearly new and the right side was a bit charred. After removing most of the loose bits, I sprayed Dawn Power Dissolver on it, waited 15 mine and then cleaned it with a brillo pad. It came out very clean with just some darkening of the metal....perfectly fine. I am really happy with the purchase. Oh, and it fit my Weber Spirit grill just fine.

I like the grill pan, with a few minor observations;First, there are cheaper ones, but their reviews suggest warping and other reliability issues. The Weber is pretty solid stainless, and seems like it should be a durable piece.Cleaning is not the easiest thing, but is still WAY better than some kind of wire grate. Still trying to figure the best way to minimize cleanup. (Right now soaking and scrubbing with a steel grill brush- that gets it maybe 90-95% clean)The next minor complaint is actually more with Amazon than Weber. The item shown in the pic has a 'lip' on 3 sides, with the 4th side being flat. What I actually got has a raised lip on all 4 sides. Would be nice if the pictures were more accurate.The final complaint is the size. I have a standard size Weber Genesis silver grill. The pan would be nicer if it covered either all the grill, or half. This covers maybe 2/3, and does not leave the best usable grill space with what's left. A little smaller or bigger would probably be more useful for me. Maybe at some point I will consider cutting it down so it covers half the grill.For now though, I am generally pleased, compared with the cheaper (and lesser quality) alternatives.

The grill pans are in constant use around here, especially in the summer. They are getting a nice charred coating on them, but that doesn't matter, they work great! I cut up vegetables, toss them with olive oil and salt and pepper, maybe some chopped garlic, and put them in one layer on the grill pans over the highest flames with the lid closed. Turn the pieces with tongs for big pieces or a spatula for small. Whole corn on the cob, cleaned, oiled works great. I put a serving dish on the shelf and move the cooked vegetables to it as they are done. I usually leave the pans on the grill till they cool down then pop them in the dishwasher.I got two in order to roast a lot of cut up vegetables on my gas Weber. They are very sturdy and the handles are one piece with the base. I think they will be easier to lift off the grill with the big curved handles. In the meantime I tried roasting cubed eggplant with olive oil on a regular cookie sheet on the grill and they were fine. Will write again after trying the grill pans and see if there is a difference. Maybe I'll do a side by side comparison.

d

Smokes so much even inside the oven it sets off the smoke detector.

It weighs a ton ...I have to leave it on stove because I can't pick it up!

cleaning is a bear

This pan is extremely sturdy and great for cooking steak and chicken. It gives great sear marks and does its job as expected. However, it is really difficult to clean and a little on the heavy side. Over cleaning it leads to discoloration.

I have a Induction stove, so Cast Iron is my friend. Unfortunately with the low sides on this pan when you are grilling something with it, it splatters everywhere. It does do well with placing grill marks, but the grooves are a pain to clean. I have had it for awhile and once grilling season started this thing didn't see the light of day.I thought that once the snow hit the ground I would be using it more, but it is just a little bit too small (barely holds two good sized steaks) and too much of a mess for me to be bothered with it.

Imagine fitting this over half of your Weber Genesis E-310 grill, leaving the other side for regular grilling. Like the idea? Sorry, this tray is about half an inch too long, so you can't close the cover on the grill when you turn it that way. Otherwise it's not a bad tray. Maybe I'll trim off a bit with a Dremel or something.

I wanted a slightly larger pan than the ones I have, to fit my Weber 3 burner grill better.So based on the dimensions advertized here (18.5" X 13.5" X 1.5"), this would be the next size up. NOT. I already have this pan, for many, many years now. I love it!ACTUAL dimensions are: 17.3" x 11.8" x 1.5" full extents, 14" x 11' cooking area. So at least they got they thickness right!So I promptly returned it (the unused one) with the Amazon cost free policy. Therefore 3 stars.

I bought one of these last year, it lasted me a grilling season and functioned well, mostly for veggies like squash and asparagus. I have a Weber Spirit 210 and it doesn't quite fit lengthwise with the lid closed... about a half an inch too long. I tried to find another pan for this season, but nothing else was out there... I'm hoping to bend this new one a little bit to fit under a closed lid.

Hard to clean. Must use some sort of cooking spray otherwise everything will stick and burn onto the tray.

Only used once, but took 45 minutes to clean. Wiped with olive oil before use, cooked marinated chicken breast, and asparagus. Cooked on high for a short time to sear chicken, and I think that did it. Unit was black and wife scrubbed like crazy to clean. Will try again and spray better, and not get so hot.

I really wanted to like this grill pan. It is ideal for grilling vegetables, fish and thin cuts of meat.PROS:1. Good size 13.5" x 18.5" with raised edge.2. Sturdy stainless steel not prone to flex in heat. Made in Taiwan.3. Cross pattern grill slits allow draining of fat, oil and juices in to grill and leaves aesthetically pleasing grill marks.4. Lack of Teflon or other coating means this grill pan can handle high grill temps near 700F especially when there is a flare up. Otherwise you would be getting Teflon in your food and eating it.CONS:1. Needs a little bit of elbow grease to clean up which is fine, but this leads to item number 2 below.2. The edges are sharp! What was Weber thinking? I am fine with this, but my wife and kids who help in prep and clean up would be prone to getting cut especially when scrapping off food and putting it in the dishwasher. Weber could have easily solved this by rolling the edges of the pan.

No matter how much you oil this pan, everything sticks. I have other cast iron products, this does not measure up

Very heavy and hard to work with!! No plastic on the handle so the handle gets so hot!!

Very heavy. Food gets stuck in grooves

Having used it a few times I find I do not like this grill. Here are the reasons why. One it is much bigger than I though it was going to be. My fault, I should of put a tape measure across my burner to check size fit. Because of its size including both handles, I can not use the burners on the side or behind it. The grill overflows into their space. Woo, it is really heavy, takes 2 hands to move it. The sides are to low. I like to grill vegetables. In trying to remove them from the grill with a metal spatula , they keep getting pushed off the grill when I try to scoop them up. So I have to use two , one to hold back and one to scoop up. I really am thinking of returning it , if I can since I use it .

A pain in the neck to clean. Normally with my regular cast iron skillet I boil water in it after cooking and just wipe it down. This has me wishing I just replaced my George Foreman grill instead as it takes a lot of scrubbing to get food to come off. I will try re-seasoning it.

I have had cast iron pans my entire adult life so care and cleaning was not an issue for me. But this pan is a PISA. Every time I have used this pan the food has stuck. I have reseasoned this pan using the traditional method not once but twice and after the second time I grilled pork cutlets and they stuck all over the place. This pan is truely a mystery to me as to why it won't season but it heading to the Goodwill store and I am here tonight to buy a nonstick grill pan.Bottom line, I wouldn't purchase this pan again.

not as non-stick as described; I used them twice for fish and now they look as my old ones

After using, scrubbed it, ran it through dishwasher's pot scrubber cycle, it looks like crap. I did use oil to keep stuff from sticking too.

It's really really hard to clean, and till now we ate burned vegetables most of the time.... not sure if it us or not, but I stopped using it.

COULDN'T TAKE THE HEAT. STAINED. WONT CLEAN UP WITH OUT TAKING SCRATCHES.

Everything sticks really bad. Holes aren't big enough to get much grill flavor.

I bought this as soon as I read in my monthly Sunset magazine that this grill pan was a "must have" and that people will love vegetables grilled on this pan. Moreover, this pan would allow me to grill smaller vegetables that would otherwise slip between the bars of my grill. Sounded good. To my disappointment, the vegetables (given a thin coat of olive oil with salt/pepper) tasted just like they had been sautéd on a pan on an indoor stove. Without direct contact with the BBQ grill they did not get that searedflavor of a BBQ. They would have tasted better cooked indoors in a sauté pan and I could at least served them with a good sauce. Finally, as many reviewers have commented, the edges are sharp--an accident waiting to happen. I going to return mine, otherwise, it would just be taking up space.

Let me preface this review by saying that I work in a restaurant where we use Lodge cast iron pans every day. What's great about the cast iron pans is we can cook something, pour a little water into the pan, wipe it out, and it's ready to go again. I also have several Lodge pans at home.I received this grill pan a few days ago, and used it for the first time yesterday. I grilled some bread, poured a little water on it to clean it before the next batch of food, aaaaaaand the pan cracked. Blah.Maybe it was defective? That's why I'm giving it one star. I actually really like the size and shape of the pan, but I was hoping it would stand up to a reasonable level of use.

Worst ever it's supposed to be a seasoned pan and it's definitely not. Terrible waste of money. Not at all what it claims to be

I got to use it only once. After hearing the grill for about five minutes, my steak immediately stuck to the surface like it had been cemented there, so I have to question the pre-seasoning claim. The steak ultimately cooked nicely, though it took forever and turned my apartment into a smoke chamber.If you like to cook with rubs, be prepared for an insane level of smoke and a difficult cleaning experience. After cooking, I immediately poured hot water onto the surface. After eating, I cleaned the surface with salt and coated very lightly with olive oil. Two days later, this thing is covered in rust and is unusable to me. So... that was one very expensive steak.Ultimately, I see no advantage at all over using a flat-bottom pan, except aesthetics (the grill does yield nice char lines). I wasted my money on this thing.

After one week of using it got lots of rust

Looked new, but one part of the pan was rusted on the side. Tried to post a picture, but amazon is saying my review could not be posted due to content?

I have purchased so many products from Lodge that I am happy with, so I am really surprised that I have to write this type of review.This grill pan looked beautiful out of the box, just like all of my prior Lodge purchases from Amazon. I cleaned it, rubbed it down with vegetable oil in the inside (always do this with iron products after use to maintain seasoning and stop rusting), and placed it in my cabinet.Since I don't use a grill pan often, it was weeks before I used it. So, it is my fault that I am past the point of returning it to Amazon. Amazon has the best return policies so it's definitely not their fault.My "what were you thinking" moment was after I used it. Thus, even though I never had a problem with a Lodge product, I still should have used it in time to return it.I grilled steaks, and those turned out beautiful. I had grill marks. I was able to control temperature with the plan. It only covered one eye on my stove. I really have no problem with cooking performance.The problem was I could not clean the pan after. The pan was ruined. I even tried soaking for days (since I knew I could not return it -- even though I knew soaking doesn't work because you really don't want the pan in water--rust).In the end, the pan was unsalvageable as the food never came off! I threw it away.

Purchased to make pizzas in the grill.All measurements mislabeled...on website and on packaging. Overall measurements smaller than indicated and actual cooking area is even smaller. Returned item. Used a large baked goods cooling rack instead...had it in hand and it worked perfectly.

Turned colors the first time I used it and was very hard to clean. Very disappointed with this Weber product, I expected a more durable product from Weber.

Not happy with this pan. I was so excited to try when 1st time the item has arrived. It seems strong, sturdy, good quality pan. But after I used 1st time to cooked salmon on the grill the pan started to be blackened. I used oven cleaner spray, steel wools but it didn't really help. Maybe some cleaning methods could help but I haven't tried it yet. It just frustrated me to thinkt that I may found a specific way to clean it up, but I have to do it over and over everytime after I use the pan on the grill?? If you don't want have a similar problem like me, don't buy it!

Bad, very bad! Hard to clean! Used twice and that was it!

Used the product (3) times on my Weber Genesis II LP gas grill. Because of the heat, it has warped - significantly. It's warped to the point where I can no longer use the product. If one end is lying flat, the other end sticks up 2.5". I find it odd that Weber products seem to be incompatible with Weber grills. If you love to grill vegetables, look elsewhere for a grill pan. Not a smart purchase.

hard to clean and keep clean. Buy a non stick one