Lodge Logic L8GP3 Grill Pan, 10.25-inch

I love cast iron skillets and pans, so my opinion may be a little biased. I like the "gill" because it is perfect for meat and veggies that you want the grill marks on.The #8 lid from the 10 1/2 inch pots fits perfectly and the Lodge brand is high quality as always. Cast iron is not only healthy, they last a life time, are super easy to clean and heat evenly. Very happy with the purchase.

I own this pan and it's handy in my Lodge collection. The lid can be used on other 10" Lodge pans, such as the 10.25" skillet, 10.25" deep dish, and even the 10.5" flat griddle. The ribs in this pan are tall enough to help drain off fat from a steak cut, or a piece of hamburger. However, you can only cook a few pieces of meat before the liquid fat rises up to the level of the grill bars. Also, it's quite a job to clean it after all the cooking is done. Currently (7/19/12) Lodge shows only 3 types of grill pans on its web site. They have manufactured one other grill pan, if you can get your hands on it, and the grill bars are twice as high and thinner, almost like a dull knife. The pan is round and about 11.25" diameter. It's easier to clean and will hold more liquid under the surface of the grill bars. If you grill a steak indoors expect a lot of smoke. Heat the pan to at least 450F. Oil from previous cooking (and seasoning) will smoke off and you will lose a considerable amount of seasoning. Use peanut oil to help restore the pan surface while cooking. If cooking outdoors throw the pan on a full size gas grill and heat it to temperature. You can throw it on a Camp Chef-type gas stove also (preferably 30,000 B.T.U. or greater). To reduce smoking, oil the steak only. Cast iron cooking is great but the pans are like old people, they require a lot of restorative care but they will keep working for you. To clean up, let the pan soak in hot water for about 20 minutes. Don't use soap or any other chemical. If scraping is needed, use something made of wood or plastic. Metal on metal will rip off your seasoning and expose the bare cast iron. You don't want that to happen.

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I have just goneback to cast iron after many years of stupid cookware of all types. This grill pan requires very little heat once heated. Do not over heat and it will heat and broil evenly. No cold spots. Cast iron cookware was great in the 60,s and better in 2012. Wash with water, lite soap and a round brush, rinse, dry completely and oil, rub off excess.

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This is my goto grill pan in my kitchen. I use this for almost any meat I cook. Its a little rough to get used to cleaning cast iron as opposed to a normal pan. However this cooks my food thoroughly and well and is my most used cooking pan in my house. I was especially pleased with the price compared to the other cast iron pans out there. I have had no issues and use this regularly and often.

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Another great piece of Lodge cast iron; well-made and well-finished. We cooked bone-in sirloins the day we got it, and they were fantastic looked like they just came off a fire.

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