I purchased the 10" Lodge Logic Grill Pan and the 10" Staub Grill Pan at the same time.The Staub pan is approximately three times the cost of the lodge logic pan.I find the Staub pan to be suburb in both look and feel, but both pans are entirely functional.Surprisingly, I found the lodge pan to have a smoother coating of outer enamel I was less worried about scratching my glass top stove when using it.The lodge pan is about 1/2" shorter than the Staub pan which may result in additional splatter.The cooking surfaces of both pans are the same size, however the surface of the lodge pan feels more porous than that of the Staub pan.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 have been attempting to switch to cast iron cookware for health reasons, and so when I pulled out a recipe for grilled romaine salad I decided to search for an enameled cast iron pan instead of going with cook's illustrated recommended nonstick version.This pan is an amazing deal, compared to the Le Creuset version at $83, and although I have only used it so far for the one recipe I look forward to using it over and over again.I bought an Oxo Good Grips stiff brush for $5.50 to use to clean it, and it cleaned up just as easily as any of my nonstick pans.I recommend it wholeheartedly.Happy grilling!Oxo Good Grips Kitchen Brush
Buy Lodge Color ECSGP43 Enameled Cast Iron Square Grill Pan, Island Spice Red, 10-inch Now
I purchased this pan, along with the matching Lodge Color Enamel Cast Iron 8.5 inch Square Panini Press, Caribbean Blue (in island spice red), about a year ago.No complaints, it works as advertised with consistent results.I use it at least three or four times a week, mainly making paninis but also to grill meats when I don't feel like going outside in the weather and even for home made quesadillas.
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!great grillpan, used it several times. the steaks, swordfish, sandwiches, chicken-
breast ect. all came out great.
using the matching panini press speeded up the cooking time on my marinated
chicken breasts.
Want Lodge Color ECSGP43 Enameled Cast Iron Square Grill Pan, Island Spice Red, 10-inch Discount?
I wanted this for so long and finally decided to buy it. Speedy shipping and it looked great! I got it on Nov 2, 2010 and used it the same night. I cooked chicken using silicone tipped tongs and then hand-washed it with hot water, plain Dawn and a non-scratch scrubber. My sink is cast iron also but I have protective mats on the sink bottom. All of that and it still chipped! I thought maybe I missed washing some spots but after looking closer, I saw that there were small chips on the inside of the grill and small chips on the bottom of the handle. I am so disappointed in this item. Have to see about a return. I have not even had it for 2 weeks yet. I have other enameled cast iron by this brand and they are awesome though.
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