40 of 41 people found the following review helpful
- Published on Amazon.com
I purchased the 10" Lodge Logic Grill Pan and the 10" Staub Grill Pan at the same time. The Staub pan is approximately three times the cost of the lodge logic pan. I find the Staub pan to be suburb in both look and feel, but both pans are entirely functional. Surprisingly, I found the lodge pan to have a smoother coating of outer enamel - I was less worried about scratching my glass top stove when using it. The lodge pan is about 1/2" shorter than the Staub pan - which may result in additional splatter. The cooking surfaces of both pans are the same size, however the surface of the lodge pan feels more porous than that of the Staub pan.
I found cleaning to be very simple for both pans. If you are having difficulty - I suggest soaking the griddle surface in hot water and detergent for an hour. This gives a chance for the detergent to break down and release fats. If you want to prevent burning - try cooking with temperatures no more than medium high - this is stated in the included manual. Be sure to give your pan a good coat of olive oil when cooking - I use the pressurized spray olive oil as it is far easier to get an even coat.
Lodge Logic Grill Pan Review Summary:
Pros (Compared to Staub): Low Cost, Smoothness of Outer Enamel
Cons (Compared to Staub): Height (Approx 1/2" Shorter than Staub Grill Pan), Quality of Cooking Surface Enamel, No Pour Spout, General Appearance
Overall Stars Staub 10" Grill Pan: 5/5
Overall Stars Lodge Logic: 4/5
If both pans had been the same height - I would have given both a rating of 5. The rest of the cons are outweighed by the difference in cost between the pans. At it's price point, the lodge pan is still a very good deal. If you have a modest budget - by all means - purchase the lodge pan. It works. If you are concerned about splatter and visual appeal and have the budget - buy the Staub.
I have used both griddles twice now and am posting pictures - and as you will see - both appear brand new though they have been used.
15 of 16 people found the following review helpful
- Published on Amazon.com
If you want to stay cool indoors and still get grill marks on your food, this is a great pan to use. Better than the Calphalon grill pan that I had before.
11 of 11 people found the following review helpful
- Published on Amazon.com
I purchased this pan, along with the matching Lodge Color Enamel Cast Iron 8.5 inch Square Panini Press, Caribbean Blue (in island spice red), about a year ago. No complaints, it works as advertised with consistent results. I use it at least three or four times a week, mainly making paninis but also to grill meats when I don't feel like going outside in the weather and even for home made quesadillas.
I own lots of cast iron cook wear, all from Lodge, though this is my first enameled piece. Even with that I still had a bit of a learning curve which resulted in a couple phenomenal burnt cheese messes (the press is HEAVY and will squeeze out excess cheese/sauce/liquids, etc...), but everything cleaned up quickly and easily with minimal fuss. I've learned to use a bit less cheese and to concentrate it in the middle to help keep it in the food and off the grill, problem solved.
Quality of the finish isn't quite on par with the pricier brands, but works just as well and still looks great, especially considering the price difference.
Since most of the negative reviews cite issues that are more user-error than a problem with the product, here are a couple pointers for those inexperienced with using cast iron,
Use medium to medium-high heat and let the pan preheat for at least 5-10 minutes before use. Cast iron retains heat very well, but also takes much longer to heat up than the thin, chintzy pans inhabiting so many kitchens. You can preheat the press as well by placing it in the pan with ridges interlocked, but be sure to give it more time. Be patient, the results are worth it!
Use a good quality cooking spray, or a refillable liquid sprayer (I have this one:Misto Gourmet Olive Oil Sprayer, Brushed Aluminum, to get a nice even coating of olive oil on the cooking surface to help produce great sear marks and prevent sticking.
For cleanup use the same method you used to cook; add 1/4" to 1/2" of water in the pan and heat on medium-high to just before boiling. Once the water is hot keep the heat coming and scrub the pan with a stiff bristled nylon brush (I get mine at the local dollar store) till everything comes up. Works great on conventional cast iron pans as well. No need to apply a light coat of oil before storing, though, due to the enamel.
Cooking with cast iron, even when enameled, takes a little more effort than non-stick, but for me the results are well worth it. Enjoy!
9 of 9 people found the following review helpful
- Published on Amazon.com
I have been attempting to switch to cast iron cookware for health reasons, and so when I pulled out a recipe for grilled romaine salad I decided to search for an enameled cast iron pan instead of going with cook's illustrated recommended nonstick version. This pan is an amazing deal, compared to the Le Creuset version at $83, and although I have only used it so far for the one recipe I look forward to using it over and over again. I bought an Oxo Good Grips stiff brush for $5.50 to use to clean it, and it cleaned up just as easily as any of my nonstick pans. I recommend it wholeheartedly. Happy grilling!Oxo Good Grips Kitchen Brush
5 of 5 people found the following review helpful
- Published on Amazon.com
Now here is a fantastic buy. If you are familiar with or own Le Creuset enameled cast iron wares you might be skeptical about Lodge's decision to also make enameled cast iron cookware decades after Le Creuset invented the process...especially at these LOW prices. There is no question about it, French Le Creuset and the Alsatian French Staub enameled cast ironware is premium quality. BUT, Le Creuset's Grill Pan will cost you about $125 average while Lodge's version is only about $60! Lodge sources its enameling powder from the same supplier in France that Le Creuset uses. Of course Lodge need not add import duties to their product as required by Le Creuset, but still, Lodge is offering a high quality product here in the states at amazingly affordable prices.
For me, the primary reason I bought the Lodge Grille Pan was not price. I wanted the benefits of seasoned cast iron's nonstick qualities. Both Lodge and Le Creuset use enamel on the exterior. On the interior Lodge does not coat the cooking surface or the cooking surface of the underside of the Panini Press, but leaves it bare so that one may season it, making it nonstick! Le Creuset coats their grill pan interiors and Panini Press undersides with clear enamel so that the benefits of bare cast iron in this application is negated when using a Le Creuset grill pan. For me, for stove top grilling, this Lodge grill pan is the only way to go. I own eleven pieces of Le Creuset cookware and I prefer it in most cases, but not when it comes to the grill pan and its Panini Press. If you do not intend to buy the Panini Press, then the plain, bare cast iron model is not as pretty as the enameled version, but it is cheaper for sure, and it can be seasoned to make it nonstick if not already factory seasoned.
By the way, one reviewer here alleges that there might be lead in this product...that is pure nonsense as Lodge closely monitors its Chinese manufacturing site and sources its enamel material directly from France...I called Lodge to inquire. To ensure high quality and safety, American, Canadian and European firms having products made in China monitor things very, very closely, as they must, and should.You know I am not a fan of the Chinese government not the culture of cheating there, but man, how over the top paranoid and McCarthyite, Sarah Bachmann mentality can you get...some people here must learn higher quality critical thinking skills and learn to gather evidence instead of just guessing and spouting off.
Ok, but why buy a grill pan in the first place? For healthy food intake, you need to reduce the amount of fats you ingest. The ribbed surface of grill pans reduces that intake simply by raising the food above the surface of the pan that allows the fats, via gravity, to drip below the food and collect on the pan's lower surface. Grill marks on grilled food also make a nice visual presentation. The Helper Handle opposite the main handle provides a place to grip the heavy pan when lifting...it does help. For a family I advise buying a pair of these grill pans and they are cheap enough in price to do so.
The raised grill ridges also suspend food above the pan's surface when you do not want full contact with a hot surface that might over-brown or blacken some foods. For example, when making Panini sandwiches you cut a roll in half, fill it with cured sliced meat or fowl with added veggies, then heat to toast the sandwich on the grill pan's raised ribs, leaving grill marks on the roll. Be aware that for making a Panini sandwich the pan merely heats the sandwich and can melt cheese, but it does NOT cook it though because of the thickness of the sandwich.
To ensure that the sandwich experiences full contact with the grill for faster and more thorough heating, pushing down on the sandwich really helps. To make that job easier Le Creuset invented the Panini Press, an enameled cast iron, handled slab shaped to fit the grill pan...Lodge has copied that design. It really works when you toast both sides of the Panini sandwich...also perfect for grilled cheese sandwiches. I have reviewed the Lodge Panini Press so search on my review (About $30, as opposed to Le Creuset's $85 version).
Some home cooks will consider this grille pan as a specialty item. It really is not, not if you care about your health. I use mine 95% of the time for grilling meats, fowl and fish, and sometimes for Panini sandwiches. I would advise using it as much as possible instead of a flat bottomed fry pan that collects grease and fats, allowing the food to absorb those fats while it sits in the pan bathing itself in fat. Yuck. For indoor grill it is superb, nut turn on the fan, lol. May I recommend trying a wonderful recipe: Steak Pouvre (peppered steak) the recipe for which you can easily find online (I like James Beard's recipe found in his American Cookery, or Julia Child's Mastering the Art of French Cooking, Vol 1)...bring out the Cognac! This pan is an amazing value with a very high cost to quality to performance ratios. Easy to clean and dishwasher-safe on the bottom rack. My review of the matching Panini Press is here on Amazon as well. Made in France.Recommended.
I hope this was helpful to you. If you have questions, please reply in the Comment section...I would be glad to help.
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