Average Reviews:
(More customer reviews)Purchased this pan to sear roasts before transferring to the oven.I am very happy with the size, the design, and the heft.
The pan measures 12 inches square and includes grill ridges that extend almost to the edge of the cooking surface.The cooking surface has a 3/4-inch tall lip surround.The main handle and assist handle are well sized for the pan and seem sturdy.This pan is heavy.
The pre-seasoning on this pan is pretty decent, but is not as smooth as the type of seasoning you would get after years and years of use.However, it's a good start -- I figure it'll smooth out over time.
When I use this pan, I toss in some salt between the ridges before I put the meat on the pan.The salt helps to absorb and prevent juices, etc. from sticking between the ridges (makes for easier cleanup).And since the salt is between the ridges, the meat never gets salty.Also, I let this pan heat up for a good five minutes before searing.
Cooking with Cast Iron is great, but only if you use it under the correct circumstances.
One of the reasons Cast Iron still has a use in the kitchen is that it has an extremely high heat capacity -- higher than any other metal used in the kitchen -- once you get the pan hot, it stays hot (even if you drop in a cold steak).If you need a pan that can quickly respond to changes in temperature, I'd recommend getting a Stainless Steel pan.
Another point to remember is that Cast Iron is not truly "non stick" -- no matter how much you season it, or how "pre-seasoned" the pan is (or how much the manufacturer claims it is).It is, however, "stick resistant" provided the pan is seasoned and you use enough fat (butter, oil, lard, etc.) while cooking.If you require a non stick surface, then you're probably better off with an Anodized Aluminum pan.
The only down side to using Cast Iron is cleaning it.Cast Iron should never be washed with detergent and should NEVER be washed in the dishwasher.The reason for this is simple -- detergents cause the seasoning to disintegrate.The seasoning on a Cast Iron pan is nothing more than polymerized fat (fat that is solidified in the presence of heat) -- it sounds gross, but its perfectly normal.
I use salt to clean my Cast Iron.After I'm finished cooking, I let the pan cool a bit (to the touch), scrape/wipe out the residue, then rinse it under warm water.Then I pour in a thick helping of table salt and use the backside of a (rinsed) scour sponge to grind the remaining residue out (the salt works like sand paper and doesn't destroy the seasoning).I rinse the pan and repeat with the salt until the salt crystals stay relatively white.Once the cleaned pan is rinsed and dried, I warm it for a few minutes on the stovetop and apply a little oil with a paper towel.The pan is now ready for storage.
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Lodge Pro-Logic Pre-Seasoned Cast Iron 12 Inch Square Grill PanProduct Description: Put restaurant stripes on your grilled favorites like a pro with this 12-inch square cast iron grill pan from the Lodge Pro-Logic line, which features low, slanted sides to make flipping easy. It has an ergonomically curved handle with hole for hanging that's complemented by a helper handle. Cast iron creates superior heat retention, heats evenly, and loves a campfire, unlike flimsier pans. The American-based company Lodge has been fine-tuning its construction of rugged, cast-iron cookware for more than a century. No other metal is as long-lasting and works as well for spreading and retaining heat evenly during cooking. Lodge's Pro-Logic line of cookware comes factory pre-seasoned with the company's vegetable oil formula, and is ready to use right out of the box.
While it comes pre-seasoned to prevent food from sticking, it works best when sprayed or lightly coated with vegetable oil before use. After the meal is done, simply scrub the cast iron with a stiff brush and hot water, no soap, and dry immediately. Lodge covers the sturdy pan with a lifetime limited warranty against defects, and when cared for properly, this virtually indestructible pan should last for generations.
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