Lodge ECSGP53 10-Inch Color Enamel Cast Iron Square Grill Pan (Emerald Green)
|Price:||CDN$ 129.99 & FREE Shipping. Details|
- Porcelain Enamel is stain resistent, easy to clean
- Oven safe to 500 Degrees
- Limited Lifetime
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Color Name: Emerald Green
Cast from molten iron in individual sand molds and coated with porcelain enamel, this 10-Inch square grill pan is perfect for grilling your favorite meats and sandwiches. The ribs insure that food does not sit in grease so it's low fat cooking too. Use to sear, grill prepare panini sandwiches. The Lodge Color Square Panini Press is the ultimate companion to this ribbed Grill Pan. Cast iron has superior heat retention so it reduces the amount of energy needed for cooking. The Lodge Color Porcelain Enamel showcases vivid color and with ease of cleaning and resistance to abrasion. It's also stain resistant. The Cooking surface is matte black enamel. Emerald Green color.
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Most Helpful Customer Reviews on Amazon.com (beta)
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.
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!