Lodge Logic LPP3 Square Ribbed Panini Press, 8.25-inch

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.

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.

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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.

Read Best Reviews of Lodge Logic LPP3 Square Ribbed Panini Press, 8.25-inch Here

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.

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I've had this press for a few months now and have gotten a lot of use out of it. I use mine with myLodge Logic LPGI3 Pro 20-by-10-7/16-Inch Cast-Iron Grill/Griddle. I have a gas stove and let the press heat up over it's own burner while I assemble sandwiches. The handle does get hot but not unmanageable with a good hot pad. Once the sandwiches are assembled, I pop them on the grill pan and add the press. The weight of the press alone is good enough for all but the crustiest bread.

The press is large enough for a good size sandwich but I plan on picking up another so I can make multiple sandwiches at once.

I'd highly recommend this instead of an electric press. You cannot beat the high heat and heat retention of cast iron for a nice crisp sandwich exterior.

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