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!