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Lodge LPP3 8.25-Inch Logic Square Ribbed Panini Press (Black)

by Lodge
3 customer reviews

List Price: CDN$ 44.99
Price: CDN$ 42.25
You Save: CDN$ 2.74 (6%)
Only 10 left in stock.
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  • Made in USA
  • Lifetime warranty
  • 8.25-Inch

Towel Set Towel Set

Frequently Bought Together

  • Lodge LPP3 8.25-Inch Logic Square Ribbed Panini Press (Black)
  • +
  • Lodge Grill Pan Scraper, 2 Pack
  • +
  • Lodge SCRAPERPK Set of 2 Durable Polycarbonate Pan Scrapers,Red and Black
Total price: CDN$ 53.73
Buy the selected items together

Product Details

Color Name: Black
  • Product Dimensions: 21.1 x 21.1 x 3.8 cm ; 1.8 Kg
  • Shipping Weight: 1.8 Kg
  • Item model number: LPP3
  • ASIN: B0039UU9TU
  • Date first available at Oct. 5 2011
  • Average Customer Review: 4.3 out of 5 stars  See all reviews (3 customer reviews)
  • Amazon Bestsellers Rank: #59,798 in Home & Kitchen (See Top 100 in Home & Kitchen)
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Product Description

Color Name:Black

For more than 100 years, Lodge has been perfecting the process of making cast iron cookware. They formulate just the right metal chemistry, created exacting mold tolerances for their castings, and developed the perfect wall construction for the best even heating found in cookware. No other cast iron cookware is made to Lodge's strict standards. This Ribbed Panini Press is seasoned and ready to use right out of the box. Seasoning is done at the foundry and offers a superior look and performance to home seasoning. And since the seasoning is already done for you, it saves you the time and effort previously needed to season raw cast iron. The Panini Press is a ribbed cast iron plate that works in conjunction with a skillet grill to produce top and bottom searing simultaneously. You can also create mouth-watering steaks and seafood, plus the Panini Press can be used to expel excess fat for a delicious low fat dish! Use on griddles, in skillets or even on the outdoor grill. 8.25-Inch Square. Made in the USA.

Customer Questions & Answers

Customer Reviews

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Most helpful customer reviews

2 of 2 people found the following review helpful By B. Klock on Feb. 1 2013
Color: Black Verified Purchase
Not sure I needed it but it sure makes the lodge grill pan make awesome squished sandwiches. If you get the grill pan get the lid.
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1 of 1 people found the following review helpful By MrCoutts on Oct. 28 2012
Color: Black Verified Purchase
Another excellent Lodge product. I was looking for a Panini Press and had looked at may electric ones. I added this Panini Press to my collection of cast iron cookware. All you need is a grill pan and your set.
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2 of 4 people found the following review helpful By wayne cline on Aug. 6 2013
Color: Black Verified Purchase
Okay I love cast iron (heavy pans) and stainless steel cookware. this press is perfectly matched to the bottom which was to be expected when purchasing from one of the best man. of cast iron products. Just remember like stainless steel don't use soap or other cleaners on the cooking surface!
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Most Helpful Customer Reviews on (beta) 146 reviews
92 of 97 people found the following review helpful
Excellent choice for a panini press Sept. 26 2010
By Steven Schafersman - Published on
Color: Black Verified Purchase
I have a gas cooktop and a good cast-iron griddle with both flat and ribbed sides. I used this press to make perfect panini the first time. It has good weight to press the panini down onto the grill. The pre-seasoned cast-iron was easy to clean. Since it is not heated, the ribs it has are not used and really make no sense; a flat, heavy press would work just as well. You do have to flip over the panini to cook them to get the desired grill marks on both sides unlike using an electric panini press which has heated upper and lower sides so the panini can be cooked without flipping.

Update, 2011 Feb 24: Several commenters wrote and explained that this press is supposed to be pre-heated before you use it so both the top and bottom of the panino (singular of panini) are cooked at the same time. You can pre-heat this press right over the gas flame, on the electric element, or less effectively in the pan before cooking. One commenter said this press is designed for this and Lodge Logic should explain this in their advertising. I want to thank these commenters for explaining this.
40 of 41 people found the following review helpful
A worthy uni-tasker (w/tips and recipes). Dec 10 2012
By Brian K. Miville - Published on
Color: Black Verified Purchase
I have been on a cast iron craze lately. I have been collecting Lodge products, and eventually it came to this little uni-tasker. I waffled a I said, it is a uni-tasker. Some reviewers say they use it for other things like grilling chicken and such. But I was looking to straight up make paninis. In the end I just decided to go for the bull and get it. And boy am I glad I did! You have a few options in how you can use this item...the Lodge grill pan is the best since the ridges in the bottom of the pan match those on the panini press. However, if you don't mind too much if the bottom of your panini does not have ribs you can use a plain flat bottom skillet (make sure your skillet is big enough in diameter!) The third option is the one I am using at the moment, which is the Lodge pro 2 burner griddle. I use the ribbed side, which does not match the panini press (the ribs are narrower and spaced further apart) but accomplishes the general idea. I do plan on getting the ribbed grill pan at some point, but for now things work well this way.

So, when the product arrived I gave it the usual 2 or 3 extra pre-seasonings using palm oil shortening in a 350 degree oven. Then it was time to get to work. I placed my pro 2 burner griddle on med. high heat (I have an electric stove, so used the 5 1/2 mark on the front and rear burner knobs) to pre-heat for about 10 minutes. I placed the panini press on a third burner to pre-heat by itself using the same setting, 5 1/2. Made up the panini using olive oil brushed on the outside of the bread, set it down on the griddle and (with a gloved hand!...don't forget the handle will get very hot!!!!!) waited about 3 minutes. The press stuck a bit to the bread on top a bit (I continue to have this minor issue, and I think it is not because of the seasoning lacking, but just the way the ribs kind of like to hold the bread a little bit), but I took a butter knife and used that to kinda just hold the bread lightly while I pulled out...pop, press came off just fine. Alas the bread on top was mildly toasted, but not browned (tasted just fine, and was like white toast, but definitely not what you expect from a panini). The bottom, however, was just fine, excellent, perfect in every way. This led me to believe the press was either not hot enough to begin with, or that I needed to compensate for the fact that the minute it goes on top it is losing heat where the pan underneath always has heat. So the next time I made a panini I pre-heated the bottom pan as normal (5 1/2 setting), but the press I heated to a higher temp (7 1/2). With 10 minutes of pre-heating it actually started to lightly smoke, so I could tell I had it much hotter. And sure enough this time the top and bottom came out an even dark brown. The actual process of grilling the panini only took about a minute and a half to two minutes. Dark, brown, delicious!

So that is the biggest tip I can give. Pre-heat your panini press to a decent degree higher than your bottom pan.

One other thing to note has to do with cheese. When using sliced cheese or at least a light amount of shredded you should have no problems. However, I made a panini today using a good mound of shredded cheese, and while the whole sandwich was warmed all the way through the cheese deep in the middle did not melt to that stringy, classic "grilled cheese" kind of consistency. So a little experimenting in that scenario may be needed.

So here are some "recipes" (I hesitate to really say they are such since, well, it is just a grilled sandwich after all.) So far they have all been using homemade artesian bread from my Lodge dutch oven. It is a buttermilk, cheddar and herb bread that is proving awesome for paninis (and if anyone wants the recipe I can gladly post it here if they like along with instructions on how to make great bread in your dutch oven!) Actually, I must correct batch of panini were made on store bought, fresh made artesian sourdough (available from the bakery at Hannafords). Tasted good too, but the Buttermilk/cheddar/herb bread is better in my opinion.

Turkey/Bacon/Cheddar/onion panini:
Get some sliced turkey from the deli. Some nice sliced sharp cheddar. Cooked bacon slices. Sauté up some onions (by all means use raw onions, but onions sautéed in butter have such a wonderful sweet flavor and texture!) Take your bread slices (about 1/2" thick slices work best) and brush on some olive oil one side of both slices. Assemble your panini w/ olive oil sides facing out. Place on grill/pan, plop on the panini press and cooked to desired color on the bread is reached (should not take more than a few minutes) using the instructions/tips noted above in main review.

Bacon/Cheese/onion panini:
Take some bacon slices. Get a fine variety of shredded cheese. In this case I used cheddar, jack and a quesadilla cheese. Once again bring out my favorite style onion, the sautéed kind. To get the best results lay down half your cheese on the bottom slice, stack on your bacon, onions, and then the other half of your cheese followed by your final slice of bread. The cheese on both sides helps to "glue" everything together when all melted. From here on ditto above.

Roast beef/mushroom/Cheddar panini:
Pretty self explanatory. Get some sliced roast beef from your local deli. Sauté up some mushrooms (yeah, I know, sautéing vegetables adds more work...but trust me, it is WORTH it!). Sliced mild or sharp cheddar (I don't care much for swiss cheese, but I assume it would also make a nice substitution here). From here on ditto above.

Some other ideas I am planning on trying at some point:
Bacon/sun dried tomato (processed into a paste)/spinach/cheddar
Sautéed green pepper/sautéed onion/sautéed mushroom/cheddar
Italian sausage/sautéed onion/sautéed pepper/mozzarella/marinara sauce
63 of 68 people found the following review helpful
Best of Both Worlds! June 30 2010
By Kiki - Published on
Color: Black Verified Purchase
I had wanted a cast iron grill pan and press, but wasn't happy that Lodge only made a circular pan and press in raw iron. (They have a square set in enameled iron.) I bought this set the first day I saw the 8.25" press for sale after writing the company to verify it would fit the existing 10" square grill pan. The Lodge customer service department responded right away and their information was correct.

The pan and press are typical cast iron - they are heavy, require some home seasoning, and need a little extra care in cleaning. But it's not all inconvenience and bother - my version of "seasoning" is to brush it down with bacon drippings I save in my refrigerator specifically for new cast iron. Just heat the pan over low heat, lightly brush with shortening or drippings, and apply food (the colder the food, the more likely it will stick). To clean, use a stiff brush after soaking a few minutes - I have a variety of toothbrush-sized implements for the grill pan that are really effective. Beyond that modest behavior modification, the benefits will far outweigh and outlast any non-stick competition.
40 of 43 people found the following review helpful
Great idea... much better than yet another electric appliance Oct. 30 2010
By John Adams - Published on
Color: Black
I really like this press because it hardly takes up any space, unlike the electric models, and the results are excellent. Also like most (all?) Lodge Logic pans this is made in the USA.

What I do is this: I heat this press up on a separate burner from my Lodge Logic L8SGP3 Pre-Seasoned Square Grill Pan so they are about the same temp (350 degrees). I use an IR thermometer like this one Fluke 62 Mini Infrared Thermometer to determine how hot each piece is and adjust the burners but there are probably other ways to do it. 350 is hot enough to do a decent job grilling but not so hot the seasoning on the pan starts to smoke (that seems to start to happen at around 400 degrees). You could also just heat the press in the pan but the press will not be nearly as hot as the pan in that case so it won't get grilled evenly on both sides. Once to 350 I press the sandwich for about 90 seconds which seems to be a good starting place. Some might like them grilled longer. I do not flip them. I use cooking spray after every use while the pan is still hot which seems to help with the seasoning. I don't have any sticking problems, even when cheese squeezes out.
14 of 14 people found the following review helpful
makes one become a Panini addict Sept. 19 2010
By J. J. Emmel - Published on
Color: Black Verified Purchase
If you want to make great paninis then buy this press & a Lodge cast iron pan. I use this press daily to reheat sandwiches, and it's excellent. It's made in USA, has an even weight to it, & caring for it is simple. Be sure to read & follow the usage instructions, & you'll have a great tool to use for making awesome sandwiches. I love what it does with grilled cheese. I'm surprised there aren't more reviews because it was worth the money.