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Lodge Pre-Seasoned Cast Iron Grill Pan With Assist Handle, 10.5 inch, Black
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Model Name | Pre-Seasoned Cast Iron |
Material | Cast Iron |
Brand | Lodge |
Item Diameter | 10.5 Inches |
Color | Black |
About this item
- Make sure this fits by entering your model number.
- Foundry seasoned, ready to use upon purchase
- Use on all cooking surfaces, grills and campfires
- Oven safe
- Sauté, sear, fry, bake and stir fry to heart's content
- Made in the USA
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From the manufacturer

10.5 Inch Square Seasoned Cast Iron Grill Pan
A modern twist on a timeless classic, this Lodge Square Cast Iron Grill Pan features grill ribs that elevate food and collect cooking drippings.
Product at a Glance
- The right tool to sear, sauté, bake, broil, braise, fry
- Brutally tough for decades of cooking
- Seasoned for a natural, easy-release finish that improves with use
- Unparalleled in heat retention and even heating
- At home in the oven, on the stove, on the grill or over the campfire

Why Buy Lodge Cast Iron
As the only full line of American-made cast iron cookware, Lodge's quality has been unmatched for over a century. Even heating, a natural easy-release finish, versatility and durability are the hallmarks of our great cookware. We don't just make cast iron; we make heirlooms that bring people together for generations.

About Lodge Cast Iron
Founded in 1896, the Lodge family has been making high quality cookware and accessories for over a century. Lodge Cast Iron operates two foundries on the banks of the Tennessee River in the small town of South Pittsburg, Tennessee; a town Lodge is proud to call home. The company is built on family values, American history, and high quality cookware. All Lodge seasoned cast iron and carbon steel cookware is proudly made in the USA, meaning you’ll get craftsmanship that has been passed down through generations.

Cooking And Caring For Your Lodge Seasoned Cast Iron
Caring for your cast iron doesn’t have to be complicated. Lodge cookware comes already seasoned and ready to use, so you can make your family's favorite recipes right away. You can use it on any heat source, from the stove top to the campfire (just not the microwave!). The more you use it, the better the seasoning will get.
- Wash cast iron by hand with mild soap or none at all
- Dry promptly and thoroughly with a lint-free cloth or paper towel
- Rub with a very light layer of vegetable oil, preferably while the cookware is still warm
- Hang or store cookware in a dry place
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Customer Rating | 4.6 out of 5 stars (18741) | 4.4 out of 5 stars (20476) | 4.5 out of 5 stars (786) | 4.6 out of 5 stars (440) | 4.6 out of 5 stars (3749) | 4.8 out of 5 stars (1110) |
Price | $15.84$15.84 | $5.99$5.99 | $49.99$49.99 | $21.97$21.97 | $24.99$24.99 | $40.98$40.98 |
Shipping | FREE Shipping on orders over $25.00 shipped by Amazon or get Fast, Free Shipping with Amazon Prime | FREE Shipping on orders over $25.00 shipped by Amazon or get Fast, Free Shipping with Amazon Prime | FREE Shipping. Details | FREE Shipping on orders over $25.00 shipped by Amazon or get Fast, Free Shipping with Amazon Prime | FREE Shipping on orders over $25.00 shipped by Amazon or get Fast, Free Shipping with Amazon Prime | FREE Shipping. Details |
Sold By | Amazon.com | Amazon.com | Italic Labs LC | MAX US | The Houseware Shoppe | Amazon.com |
Color | Black | — | Black | Black | Black | Black |
Item Dimensions | 17.25 x 10.5 x 2.63 inches | — | — | 11.02 x 11.02 x 1.5 inches | — | 19 x 11 x 1.5 inches |
Material | Cast Iron | Silicone | Cast Iron | Aluminum | Cast Iron | Hard-Anodized Aluminum |
Product description
Product Description
The Lodge Cast Iron Grill Pan allows grease to drain away from the food while creating tantalizing grill marks. This square grill pan is seasoned and ready to use and perfect for cooking bacon, steaks and more.
Brand Story
By
Product information
Product Dimensions | 17.25 x 10.5 x 2.63 inches |
---|---|
Item Weight | 6.5 pounds |
Department | Unisex-adult |
Manufacturer | Lodge |
ASIN | B0000CF66W |
Item model number | 17L8SGP3 |
Customer Reviews |
4.6 out of 5 stars |
Best Sellers Rank |
#316 in Kitchen & Dining (See Top 100 in Kitchen & Dining)
#1 in Grill Pans |
Is Discontinued By Manufacturer | No |
Date First Available | March 10, 2004 |
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Product guides and documents
Customer reviews
Top reviews from the United States
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To anyone who hasn’t owned a cast iron skillet, or has gotten rust on theirs: DO NOT ALLOW THIS TO STAY WET. I mean, no air drying, no soaking, no “let me loosen it up by letting the water sit a while as I do other things and forget about it.” You MUST dry this pan thoroughly, and then coat it with oil (make sure the pan is warm). Also, don’t use soap!! One of the best things about a cast iron skillet is the “seasoning” that forms. Soap eats away at it and then: 1. You have to go through the trouble of re-seasoning it the “long” way by baking the pan in high heat, and 2. Your food will probably taste soapy. This is how I care for mine, and I’ve never had any problems (e.g. rust, cracking, etc.). It’s the same advice I got when I bought my first cast iron skillet, mixed with internet research, and it’s the safest option to ensure its longevity:
• I let the pan cool down before washing it (sudden temperature changes aren’t good, especially cold water on a hot pan... this is called thermal shock and will lead to cracks/broken pans)
• I use a dedicated silicone sponge that I never use dish soap on to wash it in warm water. I also bought the Lodge grill pan scraper because it makes clean up much easier than getting into each groove individually
• I wipe the pan down with a paper towel
• I heat the grill pan on the stove on medium-low heat until the remaining water evaporates
• After the pan cools down a little (but while it’s still warm), I use a clean paper towel to rub oil ALL over it (it’s made of one piece of metal so you need to protect the entire thing, including the handle and reverse side)
• I put it back in the cabinet and make sure never to store a damp/wet pot or pan near it
Alternatively, you can use salt instead of washing it. I don’t use this method because it adds another thing I have to worry about buying and/or I’d use up my good salt, so I just find it easier to wash it. But some people swear by the salt method. You just pour salt into the pan right after cooking, allow it to soak up remaining food bits and oil, and then wipe it down and season with oil as described above while it’s still warm (or after you’ve reheated it).
Tips:
• olive oil has a low smoke point, which means it’s ill-suited for use with grill pans. Use an oil with a higher smoke point instead (such as corn oil or grapeseed oil)
• don’t go above medium heat
• be careful when handling it, as it retains heat for a long time and heats very evenly, which means the handles are hot! I got the silicone handle cover AND silicone pinching mitts and with those, I feel safe handling the pan when it’s warm/hot, but otherwise I would avoid it because the pan is heavy (especially for a woman) so you have to hold it tight and you’ll probably drop it if you don’t protect yourself from the heat
• you can use metal utensils on it, but be careful not to scrape that precious seasoning off
• don’t cook overly acidic foods in it because the acid will eat through the seasoning (such as tomatoes)
• if your food is smoking too much, turn the heat down and/or reassess the type of cooking oil you’re using
• do a thorough cleaning and season the pan with oil every time you are done using it for a while. (If I’m cooking different meals over a day or two, I’ll sometimes just keep using it with only a wipe down, so you don’t have to clean it right away, but don’t let it sit too long and don’t use too much oil when seasoning it because eventually the oil can putrify. And never, ever leave it wet!)
If you follow these rules, this pan should last decades, and you’ll have a great seasoning on it whenever you cook. Do a little research on long-term care, such as when and how to remove and re-season the entire pan, and what type of oil you’ll like most, and you should love this pan.

By Victoria Elias on December 2, 2018
To anyone who hasn’t owned a cast iron skillet, or has gotten rust on theirs: DO NOT ALLOW THIS TO STAY WET. I mean, no air drying, no soaking, no “let me loosen it up by letting the water sit a while as I do other things and forget about it.” You MUST dry this pan thoroughly, and then coat it with oil (make sure the pan is warm). Also, don’t use soap!! One of the best things about a cast iron skillet is the “seasoning” that forms. Soap eats away at it and then: 1. You have to go through the trouble of re-seasoning it the “long” way by baking the pan in high heat, and 2. Your food will probably taste soapy. This is how I care for mine, and I’ve never had any problems (e.g. rust, cracking, etc.). It’s the same advice I got when I bought my first cast iron skillet, mixed with internet research, and it’s the safest option to ensure its longevity:
• I let the pan cool down before washing it (sudden temperature changes aren’t good, especially cold water on a hot pan... this is called thermal shock and will lead to cracks/broken pans)
• I use a dedicated silicone sponge that I never use dish soap on to wash it in warm water. I also bought the Lodge grill pan scraper because it makes clean up much easier than getting into each groove individually
• I wipe the pan down with a paper towel
• I heat the grill pan on the stove on medium-low heat until the remaining water evaporates
• After the pan cools down a little (but while it’s still warm), I use a clean paper towel to rub oil ALL over it (it’s made of one piece of metal so you need to protect the entire thing, including the handle and reverse side)
• I put it back in the cabinet and make sure never to store a damp/wet pot or pan near it
Alternatively, you can use salt instead of washing it. I don’t use this method because it adds another thing I have to worry about buying and/or I’d use up my good salt, so I just find it easier to wash it. But some people swear by the salt method. You just pour salt into the pan right after cooking, allow it to soak up remaining food bits and oil, and then wipe it down and season with oil as described above while it’s still warm (or after you’ve reheated it).
Tips:
• olive oil has a low smoke point, which means it’s ill-suited for use with grill pans. Use an oil with a higher smoke point instead (such as corn oil or grapeseed oil)
• don’t go above medium heat
• be careful when handling it, as it retains heat for a long time and heats very evenly, which means the handles are hot! I got the silicone handle cover AND silicone pinching mitts and with those, I feel safe handling the pan when it’s warm/hot, but otherwise I would avoid it because the pan is heavy (especially for a woman) so you have to hold it tight and you’ll probably drop it if you don’t protect yourself from the heat
• you can use metal utensils on it, but be careful not to scrape that precious seasoning off
• don’t cook overly acidic foods in it because the acid will eat through the seasoning (such as tomatoes)
• if your food is smoking too much, turn the heat down and/or reassess the type of cooking oil you’re using
• do a thorough cleaning and season the pan with oil every time you are done using it for a while. (If I’m cooking different meals over a day or two, I’ll sometimes just keep using it with only a wipe down, so you don’t have to clean it right away, but don’t let it sit too long and don’t use too much oil when seasoning it because eventually the oil can putrify. And never, ever leave it wet!)
If you follow these rules, this pan should last decades, and you’ll have a great seasoning on it whenever you cook. Do a little research on long-term care, such as when and how to remove and re-season the entire pan, and what type of oil you’ll like most, and you should love this pan.









By NashGrasser on May 25, 2019



By William on June 15, 2018


I appreciate that compared to a regular cast iron pan, this one lets you really char the food without burning the entire surface. Works amazingly with vegetables and it makes good roasted red peppers as well.
Cleaning is a lot easier than I expected. I pour some boiling water on the grill then use a nylon brush to scrub everything off. You don't need to use much pressure. Then empty that and possibly give it another scrub with kosher salt and a little oil to get rid of some browning. Lastly, rinse everything out and dry it on a flame. Then season it once quickly.

By Sara on September 13, 2017
I appreciate that compared to a regular cast iron pan, this one lets you really char the food without burning the entire surface. Works amazingly with vegetables and it makes good roasted red peppers as well.
Cleaning is a lot easier than I expected. I pour some boiling water on the grill then use a nylon brush to scrub everything off. You don't need to use much pressure. Then empty that and possibly give it another scrub with kosher salt and a little oil to get rid of some browning. Lastly, rinse everything out and dry it on a flame. Then season it once quickly.


Another customer commented below, just before I posted this review, and to do what he/she is suggested is just absurd for a kitchen product. Also, not sure I even saw anything that told me "Care" when delivered, see below:
"To anyone who hasn’t owned a cast iron skillet, or has gotten rust on theirs: DO NOT ALLOW THIS TO STAY WET. I mean, no air drying, no soaking, no “let me loosen it up by letting the water sit a while as I do other things and forget about it.” You MUST dry this pan thoroughly, and then coat it with oil (make sure the pan is warm). "

By TheITGuy on January 29, 2019
Another customer commented below, just before I posted this review, and to do what he/she is suggested is just absurd for a kitchen product. Also, not sure I even saw anything that told me "Care" when delivered, see below:
"To anyone who hasn’t owned a cast iron skillet, or has gotten rust on theirs: DO NOT ALLOW THIS TO STAY WET. I mean, no air drying, no soaking, no “let me loosen it up by letting the water sit a while as I do other things and forget about it.” You MUST dry this pan thoroughly, and then coat it with oil (make sure the pan is warm). "


The reviewers showing pictures of rusted pans, probably aren't familiar with cast iron. I like to soak my pans over night because I'm lazy but with cast iron, you can't be lazy. You must wash it while the pan is still warm and dry it immediately. I dry mine on the stove to make sure the pores are dry and then I season it on the stove top. I only do the 'in oven' season method every once in a while. I cook almost everyday so I don't have time to cook my cookware.
Great grill!! No complaints at all!!

By IneedAmazonRehab on January 31, 2017
The reviewers showing pictures of rusted pans, probably aren't familiar with cast iron. I like to soak my pans over night because I'm lazy but with cast iron, you can't be lazy. You must wash it while the pan is still warm and dry it immediately. I dry mine on the stove to make sure the pores are dry and then I season it on the stove top. I only do the 'in oven' season method every once in a while. I cook almost everyday so I don't have time to cook my cookware.
Great grill!! No complaints at all!!


Top reviews from other countries

I love cooking on cast iron. Nothing gives a more even heat. There is an art to keeping the pans seasoned and clean…but it’s worth the time invested.
I wanted a pan with higher sides…and I found this one. The fact that it’s a grill pan was not a consideration…but I’m glad I chose it. Much better for higher fat meats.
I have 4 cast iron pans, all from Lodge…and have never had any issue or regrets. I really like the fact that I know longer have “non stick” pans…with half of the finish missing ☹
TIP: I always cook a high fat item for the first 3 or 4 uses (ground pork, side bacon, pork bellies…etc) It really assures a proper season before you cook anything that requires non stick performance.
Pros
• Top quality build. You can pay more for a boutique brand…but you won’t notice the difference
• Nothing like grill marks for a stove stop pan!
• Pan came pre-seasoned.
Cons
• Cast iron can be a bit tough on flat top stove finishes. I just learned to live with it.
• Handle gets a bit hot…so be careful (or get a silicone cover)
Recommendation – Would buy it again and would highly recommend.
<---Click below if you found this review helpful--->

The fact it's pre seasoned is great. Saves an awful lot of messing about.
And this thing can get seriously HOT.
Forget your non-stick nonsense. Forget even your Le Creuset enamel grill pan types. They just can't get as hot as this without dying, and everything sticks to them (I have the rectangular le creuset griddle and cleaning it is a pain in the bum).
Turning the gas up to thermonuclear, slapping a ribeye on it and watching it sizzle is one of the things life is for... :)
Only thing that could be improved is if it had a pouring spout on the side as per the LC.


