- Square cast-iron grill pan with ribbed bottom for low-fat cooking
- Pre seasoned and ready to use; electrostatic spray of vegetable oil evenly baked into surface
- Sturdy handle with hole for convenient hanging when not in use
- Hand wash only; oven safe to 500 degrees F
- Measures 10-1/2 by 10-1/2 by 1-3/4 inches; lifetime warranty
NEWS Product Description
restaurant strips Put your grill like a pro. Low-fat free cooking because the ribbed bottom pan lets you keep foods from simmering in fatty Dripping. 10e 5 inch square pan is experienced and ready to use. . . . More info>>
1:52 am on March 3rd, 2010 1
It is cast, so you can run the boiler as hot as you dare try to honing in. Make excellent burgers and children, with nice grill marks but no burned spots, even if well executed. Try this with a George Foreman and your meat on the outside black and drier than the Mojave desert, inside.
square pan provides ample space to fry some hamburgers and hot juice on the bottom is suitable for any sauteeing mushrooms, onions, peppers, or go on top. The handle is thicker than the old Lodge and very ergonomic as long as you wear a glove oven. Although cleaning by boiling water in the pot and give it a quick scrub with a stiff brush, round brush and natural vegetable hottest water in their sinks.
I recommend the pan on the 11th 5 “a Lodge also offers because thicker bottom, sides, lower and deeper walls 10e 5 pan provide heat fairly uniform across the grid surface. It seems that the 11th 5 “Pan is based on the hot plate the same size, and my 11th 5″ kitchens are hot near the center and cooler near the edges when used on a burner – OK Hash Browns but bad for burgers, grilled cheese and others.
Excellent product if you can not grill outdoors, this is the Europe’s second best!
2:28 am on March 3rd, 2010 2
I just boiled a thick Ribeye steak with this grid. This is the first thing I cooked. Looks like an iron skillet that I have, it creates a lot of smoke. I had to remove the battery in my smoke detector, and the windows open. I think I’ve cooked at a temperature slightly higher than I needed. If smoke is a problem, think about buying this.
The result is the best steak I ever cooked inside. It beats any electric grill I’ve ever used, and he beat George Foreman Grill hands down. I would say that the results are almost restaurant quality. I look forward to flipping burgers in the day ahead.
I think it would work better with pieces a bit less thick meat. Even at high temperatures took longer than it would have taken on a grid. While cooking, I put a lid on the pot to check the metal spray.
I think it is easy to clean. Oiling after cleaning, with ridges, becomes a little more work than for softer surfaces.
Since the peaks are so high, the grid does a good job of cooking grease, and probably (my guess) is even a better job than George Foreman Grill in this respect.
Pan’s like it pays off. This pan of the cost of a meal for two, and there will be less eating out.
Update: I cleaned the pan after the steak. It was more difficult to clean than other cast iron pans because of the ridges, but I think I need to find another tool to clean the. Someone recommended a grill pad or brush. In addition, I usually pan enough heat to evaporate the wash water, and then apply a thin amount of petroleum. It was also more severe. I think it will get better with practice. In each case, the result was worth it.
I’ll try to burgers and pork chops soon, so stay tuned!
Update: I cook pork chops on the grill tonight, and they are the best steaks I ever had in my life. I let the stove heat, and generally also the electric burner on high heat, when you add the meat. I am a little. The cast is not cool, and the jus in Sears, I found a metal lid on the grill works well to keep spills and heat. Another thing that is good is a temperature fork, who said tonight that the ribs were at 180 degrees, otherwise I would have overcooked.
This is by far the best money I spent on kitchen equipment, and it will certainly save lots of $ $ $ because I consider myself an excellent food homemade more often.
2:40 am on March 3rd, 2010 3
This is a good size for 4 patties or two large steaks. Perfect for grilled meat. I got a Calphalon grill and cleaning work was horrible, it’s a wind and it will last forever. I highly recommend it and all the cookware from Lodge.
5:13 am on March 3rd, 2010 4
Advantages: the square shape of a Europe that can accommodate 4 medium chicken breasts or 2 steaks decent size. The high banks can prevent food from splashing over the entire range. High grill ridges to give a good note and leave seize grease accumulated on the bottom. The grease will continue to cook over and away from the meat gives it a touch of smoke that is as close as you can get a charcoal. Cleaning is simple: Once cooled, use a stiff brush and plain hot water, then heat the grill and wipe w / papertowel soaked in oil.
Cons: You still need a little seasoning. She smokes when you try to grill in the first 10 X or more. It is ugly and unwieldy.
tips on seasoning: oven method works well, but the best (and fastest) way of grilling season is to fill it half way w / cooking oil and deep fry something that you would in a skillet. Pages are high enough and after a couple of times, your grill is seasoned.
If you want a grill, which gives a good flavor to it. If you do not like the taste, the other on the market. If you care about Splash, get this, if you do not get fixed grills.
5:47 am on March 3rd, 2010 5
I really liked the fact that it is pre-seasoned. It is a great size for 2-4 people, and allow for greater cooking surface than my George Forman Grill. I love, but it is too small for more than one person.
I used this quite often. But I thought I’d be more impressed. Food seems to stick and burn, even if it became a little better after a longer use.
As outdoor grill, make sure the skillet is quite hot, add meat to the pan and not move or keep it for the night. Wait until one side is done, then flip. I’ll try to (re) season for yourself and see if it helps.
Adds a nice flavor of your food and leaves the grill marks. Whatever you do, do not touch the handle after heating without hot pads. The whole pan is very hot.
Despite pasting, very good clean. When food sticks to the bottom, I put it back on fire with some water, take it to a boil, throw in a little baking powder and cook for about 5 minutes. After it cools slightly, wipe with a sponge and it comes right out and look new again.
You must make sure to dry your cast iron properly if it is wet – otherwise it will rust. If this occurs, can not throw it! Scrub rust off with a brillo pad or a ball of crumpled aluminum foil, rinse, and dry it Reseason.
If you try to choose between grill or pan flat, I would choose the flat forehead first. I also had a flat pan and like him more. It is easier to work with, and do not smoke as much. Also a little easier to clean because it does not have a barbecue area.
Iron is heavy, but heavy, carries a great heat and last a lifetime. Keep a warm wrap around so you do not forget to use it.