Cast Iron Grill Pan, 6.5 Inch

Over the years I have wasted money on so many non-sticks. Now I have gone back to using these and I was astounded how my steaks were coming out as perfectly as if my mum had made them. Of course! This is what she used when I was growing up in Canada. It's not just the hand that makes them it's the tools that you use! Perfect for giving steaks, paninis, veggies a luscious brown sear. it. It is solid, flat and does not wobble which is important if you have a glass topped stove. I am very pleased with the quality. As with all cast iron cookware you do need to look after it: don't let it soak in water. After you wash it dry it straight away and put it back over the flame/ring to cook out all the excess moisture from the griddle. Let it cool add a bit of oil before you store it. Over time -as is the case for all cast iron pans- it may develop a rusty spot on it. In that case you will need to scrape off the rust (I use a dry stainless steel scouring pad) then 'season' your pan. This means that you should warm up your pan and saturate it with oil, melted bacon fat or lard in order to prevent the pan from corroding (google 'season cast iron pans' for more info). I bought a lodge scraper for cleaning between the grooves. It's a time saver.

Have cooked lightly marinated chicken fillets the very first time soon after it arrived, on time my I add as well: they came out amazingly grilled, with gorgeous grill marks, tasty and tender. Nothing so far has been sticking out. It is all a matter of following easy simple instructions, such as heat up the grill pan on medium for at least 3 to 4 minutes, test it with a tiny splash of water, and then add your ingredients to grill. I have also cooked thin beef steaks, they come out perfectly well, gorgeous grill marks, tender and tasty, no sticking out of food particles whatsoever. Also recently I have prepared my lovely bruschette, I adore bruschette every once in a while: bread perfectly grill-marked, nothing sticking out. In the past I have used grill pans by other brands, always with disappointing results from the start, such as sticking and nothing being tender nor perfectly grill-marked. This pan is not disappointing at all, right from first use! Could not recommend it highly enough, wonderful piece of grilling kit. Five stars.

Fantastic heavy real piece of kit. My steaks are sear cooked to perfection. I look after the pan in accordance with instructions after use. It looks brand new even though I’ve used it very frequently; really pleased I’ve got this for life !

Excellent piece of kit, does what it is supposed to. Only 2 problems, rather heavy and the handle gets too hot. It works well on induction.

There are some differences in cooking with cast iron, which I won't go into the full detail of here, but you do need to get used to them. That's not the product though. The pan is great, really sturdy and holds heat just like it's meant to. The ridges in the pan do provide some challenges in cleaning it on top of the usual more time-consuming cast iron cleaning. All in all great though, and does all of what a cast iron should do, providing that extra life to your food! Recommended!

This is an excellent pan for perfectly cooked steaks. If you follow the provided product care instructions carefully, it offers a near-non-stick experience.

Great weight as larger cast iron pans too heavy. Great quality.

Very heavy and sturdy pan, which was great for cooking steak. Downside is, although says pan is 'pre-seasoned', it still required a few heat and oil cycles before use. Even after washing with soap and water, it needs immediately dried on the hob and a re-oil. It actually started to show signs of rust about 2 mins after washing, which is why I stuck it through another heat and oil cycle.

なぜかは分かりませんが、じゃがいもを焼いただけなのにうまい。お肉はもちろんですが、野菜もバーベキュー感が出ます。長く使えることを考えたら安いです。

We like this pan for cooking steak. Its heavy base and griddle work well to get just the right look and medium finish as it heats up well. We have two! Love them.

Great pan. I also have the 10-inch flat bottom version, and a lid that fit them both, and they stack nicely. Needs quite a bit of preheat to get the ridges nice and toasty. Great hot dogs, grilled cheese, steak, asparagus. Cleaning can be tricky but it's not rocket science. A bit of water and dense hard bristle brush does the job just fine. All cast iron needs care for best results. I wipe mine with a bit of canola oil after cleaning every time and I haven't had any problems.

My son loves hamburgers and I don't like grilling them outdoors (if raining or cold, plus grilling meat over flame creates VERY unhealthy conditions, and the grill is always a filthy blackened disgusting mess), so I wanted something that would produce the same effect but, (a.) be used indoors on a stove, (b.) be more healthy, not over open flame (where drippings can create carcinogenic fumes and deposits), (c.) drain the grease from the food, (d.) not be some ludicrously expensive gadget, and, (e.) be reasonably easy to clean. We have non-stick pans and use them, but over time the coating comes off into the food with unknown health effects and, if overheated, they emit vapors that kill any pet birds in the area and probably not great for humans to inhale either), so I preferred non non-stick. I considered the George Foreman grill, which typically gets good reviews and is a perfectly valid choice, but many versions of it to consider, some with removable grills to clean and some (sigh) not, different sizes (2 burgers, 4, "family size", etc.), not expensive but not cheap, usually has non-stick finish, etc. I like simplicity. I saw various grilling trays and pans that are used atop surface cooking (stoves, etc.), waded through the critically-helpful Amazon reviews, and chose this Lodge grill pan. The negative reviews were things like it rusts (duh, it's iron, iron rusts, and you have to dry it immediately after washing, although you have to know that already or visit Lodge's website to find out, not mentioned in the enclosed instructions, a duh for Lodge), and that food sticks to it (annoying for sure but it's not a non-stick pan so......). So far, we've made burgers on it a few times, will get to steaks and fish and veggies, but haven't yet. GOOD: >RESULTS: Produces extremely consistent results, food always cooked perfectly. >MORE RESULTS: Rave reviews from my picky son and me. >EASY: Easy to use >STURDY: Built of thick cast iron, will certainly outlast me, probably suitable for use in zombie attacks or nuclear war. Also great for defending yourself against bears, creaming your spouse, and that sort of thing. Good, old fashioned, last forever stuff. >DRAINS GREASE: The raised ribs in the bottom keep the food up and let grease drain away from it, which I think makes for more healthy and less-messy results. There are spouts formed on both sides to tip and drain, they work okay, only minimal dripping down the outside that would be bad (going into the flame). >LINES: Many other reviewers thought that the best feature or a very important feature is that the ribs in the bottom create the blackened lines in the food that show that it was grilled, as if it were done on an outdoor "real" grill. I guess this is nice, but I am surprised that so many people thought this was so important, more so even than how the food tastes, etc. NOT GOOD (not "bad" to me but not "good"): >UNDERSTAND IT BEFORE USING: Before using, go to the Lodge website as the enclosed directions suggest to see some important directions that frankly should be at least summarized in the enclosed directions. You either have to be experienced with cast iron cookware or go to the web site or you will have some disappointments. >CAUTION! - HANDLE GETS VERY HOT WHEN COOKING AND THE PAN AND HANDLE STAY HOT FOR A WHILE AFTER COOKING. This is inherent, it's one big piece of metal, so heat is conducted to the handle and the heavy mass holds heat a long time, so always use mitts!! If you use mitts, no problems at all. If you forget to use mitts, you'll probably only do it once! >SOME FOOD STICKING: Although it arrives factory "seasoned" (see the Lodge website for procedure, it's covering the pan surface with oil and baking it into the metal) and I also oil it after washing (per website instructions) and again before and with cooking, yes, food can and probably will stick. I suspect that the burgers we've done so far would be about the worst case because the ground meat can pull away and stick to the pan more easily than, say, a steak or veggies, but after burgers I usually have to do a little light scraping or use a metallic scouring pad (preferably the kind without soap, which can ruin the oil "seasoning" of the metal). No really tough deposits, no chisel needed, but they definitely will not just rinse off or even sponge off, some scraping needed. Hey, it's not non-stick, and even our stainless steel pans usually have some sticking, get over it. NOTE: The Lodge website and/or Amazon reviewers sometimes note to not use a metal scraper or it will damage the finish, and do not use soap or it will ruin the "seasoned"/oiled treatment. They are correct about cooking heat sterilizing any residue so no germ worries. But, (1.) the "seasoning" and oiling has not stopped food sticking, so I'm not terribly worried about washing away the oil that does very little under best of circumstances, (2.) I'm okay with using a strong plastic scraper instead of metal, but the precious "finish" is not polished, etc., in the first place, and I do try to be gentle with a metal scraper, not chiseling but just knocking food deposits off, and, (3.) aside from germs and sterilization, I just don't like the food quality / taste and esthetic perceptions from leaving blackened deposits of previous foods on when I cook the next thing. If I want blackened, tar-like residue on my food I'll use the outdoor grill!! Even our polished stainless steel (not non-stick) pans have food sticking, it's annoying but not a big deal, and worth the price to cook without potentially unhealthy non-stick coatings. There may be foods or cooking techniques or cast iron products that do not result in food sticking, but I suspect the problem is inherent, as it is with anything that is not non-stick-coated, and all the stuff about seasoning and using only velvet gloves to remove stuck food is an "in" ritual thing or a diversion from the problem. Just deal with it and do the best you can, or (sigh) use only non-stick cookware. >CAN RUST: Yes, it rusts if you soak it with water for a time or forget to dry it IMMEDIATELY after washing. Easy enough, just know it and remember, no problems. >GREASE CAPACITY: As at least one other reviewer noted, the ribs in the bottom are not that deep so it does not take much grease or oil accumulation before the food is sitting in it. It's not bad but not generous. Sometimes I pour out the accumulated oil, if I can do it without spilling out the food as well and have an assistant to wipe off any that drips down the outside where it is exposed to open flame. Again, imperfect but do-able. Overall, I love it, good results, a little more cleaning and maintenance work than we spoiled, modern people like, but not bad.

Made a big mistake. Wanted it for cooking steak and figured 6.5 pan would work. However the pan cooking surface is only 5”. It’s heavy to use and needs protection for the handle. Pan is descent quality but for me is wasted $ cause of size