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.
Staub Grill Pan Review Summary:
Pros (Compared to Lodge Logic): Height (Approx 1/2" Taller than Staub Grill Pan), Quality of Cooking Surface Enamel, No Pour Spout, General Appearance
Cons (Compared to Lodge Logic): High Cost, Smoothness of Outer Enamel
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.
This pan is da shazzizo.Really.
HEAVY cast iron, with a glossy enamel exterior and a rough black enamel interior.It really doesn't need seasoning, as the enamel doesn't rust or stick.Preheat it until smoking hot, add a seasoned steak, leave on for a minute or two, rotate 90 degrees to get those great crosshatched grill marks, flip and repeat, then put into a preheated 450 oven for 4+ minutes, depending on how thick the steak is and how rare you want it.
Seriously foolproof steakhouse good steak, every time, as long as you don't over cook.
The same technique works really well for fish as well.Whatever you cook the sear and blast method works great, and it's easy to make pan sauce.
Although I give this five stars, be warned that it's not easy to clean.Forget trying to get it back to factory condition, ain't gonna happen.However, because the cast iron isn't exposed, but instead your dealing with black matte enamel, you can use dish soap and a scrubbie to get the worst, then leave it on medium heat to dry.
I use this pan constantly, particularly in the winter when it's not so much fun to grill, I'm giving my Alaskan brother one for his birthday.However, even in the summer months it still sees a lot of use.
This and my 9 qt. dutch oven get the heaviest use, and the biggest bang for my cookware buck.
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The day I got it from Sur La Table I went and bought two New York Strips to break it in.They were text-book picture perfect with an external sear with blood red rare interiors.Incredible for seared steaks or burgers.Preheat on high heat for at least five minutes before cooking.Get it smoking hot before you put the meat on the grill.Juices from deglazing or rendered fat can easily be poured off with the two pour spouts to make sauces or reductions.And it is oven and broiler safe.You will not be sorry!
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Smoke concentrates in the grooves between the ridges, which enhances the taste of seared steaks.You can make the grill marks as light-brown or black as you want. This sure beats trying to grill outdoors in the middle of winter, and the results are delish.
If you don't have a strong hood fan, you may have to open some windows and close bedroom doors, this thing can get generate as much smoke as grilling on the barbie.
For water-softening of burnt residue, pouring water into a searing hot enameled pan might crack the enamel due to differential contractions of rapidly cooled enamel and iron.A safer technique is to let the pan cool for a good 20 minutes, then pour in water and reheat the stove, letting the water low-boil for awhile, e.g. 30 minutes.You can use dishsoap or not.I just pour the soapless water out and wipe with a some paper towels.I don't worry about getting it spic and span, a little gray-browning of the last towel is okay with me, I treat this like my seasoned cast iron skillets and woks.
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This worked well for its purpose but after only 6 or so uses it cracked, while heating, close to the angle of the metal spout.Since others have reported similar cracks, the sharp angle of the spout is presumably a design flaw.
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ok quality, but made in china.i would actually prefer that it wasn't seasoned because who knows what kind of oil it was seasoned with in china...
