Cast Iron Griddle - cast iron, lodge griddle

Click here for more information I absolutely adore this griddle, and I use it almost every day.



At first, I wasn't sure that I wanted a cast iron griddle. They are HEAVY and not dishwasher safe . . . so I tried a few nonstick brands first --top dollar brands with high ratings.



I hated them. The nonstick surface was inferior. On a reversible griddle, the underside became sticky and difficult to clean. The heat was distributed unevenly. One claimed to be dishwasher safe, yet when I put it in the dishwasher, some of the nonstick surface came off.



I am extremely health conscious, and I use very little oil when I cook. Food often stuck to the "non-stick" surface -- go figure.



I wanted to find a great griddle that I could use for many things, including cooking like the chefs in Japanese Steak Houses -- I dreamed of using a small dash of my favorite oil and flinging shrimp, chicken and veggies on the griddle like a pro. No, I didn't think I could toss my tools in the air or catch the shrimp in my pocket . . . I just wanted the flavor and the ease of cooking.



By this time, I was on a quest, and the non-stick stuff just wasn't cutting it. I did a little research, and I learned that pros recommend the Lodge griddle, so despite my apprehension, I thought I'd give it a try.



Wow! The pre-seasoned surface is perfect and better than any non-stick surface I have ever used. Just a tiny bit of non-stick spray is all I need, and everything from pancakes to eggs flip with ease. Grilling Japanese style works perfectly.



On the grill side: whole steaks, chicken, fish -- fabulous, fast, and everything has those beautiful grill lines. Nice for grilled vegetables, too.



The griddle is indeed heavy, but it's okay. I wouldn't recommend lifting it if you have serious muscle or joint problems, and I wouldn't want to drop it on my foot, but otherwise, go for it. I'm a softie, and if I can handle it, so can you.



As for not being able to put the griddle in the dishwasher: I don't believe I'm going to say this, but I don't care about having to handwash it. The griddle cleans so easily, a few swipes and I'm done. If I forget to clean it and wake up to it the next morning (okay, so I'm not Suzy Homemaker), I just lay it straight across the top of my sink -- not IN the sink, but rather, balanced from edge to edge, on top . . . and I run a little water over it, let it set for a few minutes, and it's easy to clean.



A word of advice: Just as it says in the instructions, you need to clean the griddle without soap (water only) to preserve the pre-seasoned finish. However, should you want to use soap, you can. There are instructions included in how to re-season the griddle -- it's easy.



I frankly didn't like the idea of not cleaning with soap. I didn't feel as though the germs were destroyed . . . but soap doesn't really kill germs, it merely works as a surfactant that makes water wetter so things become easier to clean.



If you want to kill germs, heat is one of the best ways to do it. Every time you use the griddle, you preheat it on the range for about five minutes or so -- you're killing far more germs than if you had used soap!



You can also rub your griddle with a very light coating of oil, stick it in a hot oven and disinfect it that way (this is also similar to how you reseason it).



This is one of the easiest, most wonderful kitchen tools I own. It is a breeze to use, I feel like a pro flipping all that food around. Everything comes out great, and it is very easy to use, and food does not stick.



I have since added six more pieces of cast iron to my collection, one triangle cornbread/scone, a round muffin/biscuit, and four cast iron skillets. Two of the skillets are antique -- talk about well-seasoned! I do not use the bread/muffin bakers as much as I thought I would, but I use the skillets almost every day. I love them.



PS: I remember reading somewhere that using cast iron also adds iron to your diet. A nice extra, yes?

Goodness - I see two chief complaints posted here: First, some people say it's heavy. Well, yes, it is. It's over 200 square inches of iron, folks. The weight is clearly advertised, so I'm having a hard time understanding this complaint. The second complaint some have is uneven heating. Lodge could fix that - all they have to do is make it thicker - and much heavier, and even more people would be unhappy about the weight.



Since the number of comments about the weight and the uneven heating seem about equal, I'd say Lodge did a great job of hitting a happy middle ground. Personally, I count on a little uneven heating, I'll sear breakfast chops on one end over a high burner and flip eggs on the other over a lower burner - I've even been known to run mine on just one burner, cooking on one end and warming on the other. When I was a grill cook, that's how I ran my grill, hotter at one end. You also have to allow for some "settle time" for cast iron - compared to aluminum, it's a fairly slow heat conductor, which gives cast iron it's wonderful thermal stability. But it takes time for the heat to distribute, so give it a few minutes.



I can't comment on the factory coating - I strip and season the cooking surfaces on all my iron, new or used. I made one modification to mine, which Andrew pointed out - I took a dremel and ground a shallow notch in the outer lip of one end of the grease gutter to help pouring the grease out - if you do this, be sure to smooth the edges of the notch to avoid heat stress cracks - they love to start at sharp corners - and don't make it too deep - just a small notch makes a big difference when dumping grease.



While I'm at it - I'm a heretic - a blasphemer - an apostate. My confession? I sometimes clean mine with soap - to be more precise, detergent, which most modern dish soaps actually are. I think the "no soap" thing is a bit of mythology that's come down to us from Great-Grandma, whose dish soap was basically lye and some type of animal fat (my grandma used bacon grease for her soap). So yeah, maybe lye soap was a bad idea, but it had a very different chemistry from today's dish detergents, and as far as I can tell, modern detergent won't touch the baked-on grundge on the bottom of my aluminum and enamel cookware, and they don't touch my properly seasoned iron either. I do always make sure to rinse very thoroughly, and re-oil after cleaning, however, as that thin film of oil is life to cast iron.



I love this grill on the cooktop, but if you want to see this beauty at it's best, and you have at least a 20" charcoal grill, set it on your charcoal grate and have some fun. I don't think mine ever cooled off during the week or so after hurricane Charley, while we had no electricity. I had stocked up on hardwood charcoal before the storm, and as my neighbor's fridges warmed, and their freezers thawed, they kept bringing me food to cook before it spoiled - and of course, they shared with the cook. The neighbors saved some of their food, the Lodge grill got quite a workout, and my family ate very well!



It's a well-made product. It's American. And it's a great value. What's not to love? Just don't drop it on your foot - did I mention it's heavy? - Cast Iron - Lodge Griddle - Griddle - Grill Pan - Cookware - Grill
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Cast Iron Griddle - cast iron, lodge griddle

George Foreman Grill - indoor grill, grill

Click here for more information We bought this model after dropping and breaking our ($[...]) George Foreman "Champ" grill.

Pros:

- The removable grilling plates come off and go on easily, and cleaning them in the sink or dishwasher is a breeze. The base unit doesn't even get dirty!

- Non-stick grilling plates are sufficiently large to cook hamburgers for three or four people.

- Fat drips into the provided tray with no leaking out the back or sides.

- Floating hinges allow varying thicknesses of food to be held tight on the top and bottom.

- Total time to cook, once unit is fully heated, is faster than broiling the burgers in our electric oven and the grill uses far less power.

- Light enough to hold with one hand, for easy storing.

- Unit lacks a thermometer and temperature control, neither of which is needed for most things. Price is lower as a result.

- Easy, fast, and inexpensive method to cook many foods (chicken breasts, burgers, hot-dogs, grilled cheese sandwiches, etc.).

Cons:

- The first time we used a Grilleration to cook hamburgers, we put them on when the temperature light said the grill was hot (around the 7 minute mark), as per the instructions. Instead of grilling the burgers, it slow-cooked them. We suspected this was happening, since there was no "sizzle" sound while cooking. The worst of it was, the burgers had almost no taste, as though they had been baked. Next time, we let the grill heat up for a full 15 minutes before putting the meat on. The plates got much hotter, and, as a result, the burgers sizzled. They also tasted much better.

- Even pre-heating for 15 minutes, this model doesn't get as hot as the $[...] George Foreman Champ model. Further, the plates don't stay as hot during the cooking cycle as the cheaper unit, especially if the grilling plates are covered with food (e.g., 4 hamburgers). This is easily discernable as the "sizzle sound" dies out as the cooking progresses. There are two reasons the Champ gets hotter:

1. The Next Grilleration heating coils heat the sealed base unit, and transfers heat to the removable grilling plates, which are touching the base unit. The Champ system is more efficient, as its heating coils directly heat the non-removable plates.

2. The 760 watt Champ cooking area is 42 square inches, or 18 watts per sq. inch. The 1000 watt Next Grilleration cooking area is 72 square inches, or 14 watts per sq. inch. (That's 1000 claimed watts. According to a Kill-a-Watt meter, our Grilleration actually draws 955 watts.)

The Grilleration would need to be in the 1400 watt range to cook as hot as the Champ.

Summary:

- Foods needing high heat to grill taste better with the hotter operating Champ model.

- Champ's cooking area is 42 sq. in. versus 72 sq. in. for the Grilleration.

- The Champ is a pain to clean since you can't submerge the base unit, whereas cleaning the Grilleration plates is simple.

Recommendation:

If taste is most important, get the Champ model, or, if it's too small, buy two Champs (for less money than one Grilleration).

If ease of cleaning is most important, buy a Grilleration or other [larger] unit with removable grilling plates.

When our small original George Forman gave out I bit the bullet, and decided to spend the money on one with more bells and whistles. GREAT DECISION! My husband uses this almost every day to make a burger, chicken breast, etc. I used it tonight, to make fabulous Tilapia filets which took no time and almost no effort (sprinkle w/ Emril's seasoning and grill for five minutes). THE BEST PART.... REMOVABLE GRILL PLATES! I've put these in the dishwasher and washed by hand. No problem and worlds better than the old model with the fixed plates. I'll use this appliance even more now that clean up is no longer a chore!

I'm a college girl just getting into cooking, and I've made salmon, burgers, and even bacon on this grill. Having someone say "This salmon was seared perfectly!" the first time you've ever made it is a great feeling! You really can't mess up with this thing.



Pros: The removable plates make clean up pretty easy. My burgers come out perfect every time.



Cons: I wouldn't call this non stick. Everything you make leaves something on the grill, and you really need to get scrubbing to get it off the hot plates when you're done (I find scrubbing the grime off the plates when it's hot is a lot easier than waiting for it to cool). It's also hard to clean the crevice where hinges are (but it's an open hinge, so solid thing that aren't sticky usually fall through).



To the reviewer below: The reason why everything comes out scorched is because you HAVE to wipe down the HOT plates with something to clean off the grease from your last batch--if you don't clean it off, it just transfers BURNT to your next one.



I really don't mind the cleaning so much, and the convenience of having a grill in my small apartment to cook on outweigh the cons for me. I certainly couldn't get a charcoal BBQ up and running.. now imagine cleaning that! - Indoor Grill - Grill - George Foreman - Cookware
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George Foreman Grill - indoor grill, grill

Copper Tea Kettle - revere, teakettle

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This Tea Kettle is the best!, My Mother had a copper bottom Revere Kettle, and this is my second one.

Heats water quickly, and has a traditional "whistle" when water is ready. Classic style, every kitchen should have one!



They are also indestructible - and the stainless steel/copper construction conducts heat and is very healthy - no worries as with aluminum.

I wanted a good-looking teakettle that would meet my needs without breaking the bank and this one has the features I wanted. Like many other cooks, I used RevereWare and an earlier version of this teakettle many years ago, but switched to All-Clad stainless steel because things didn't burn so much. These thin copper bottoms heat fast, but you have to be careful. When I needed a new teakettle, I was floored at the price of many now available and disliked various features as well. Some needed a potholder to lift them when hot, some didn't whistle, some were so small they didn't seem practical and some had a separate whistler that you'd have to take off and could get lost.



I just wanted a nice looking simple inexpensive kettle that heated fast, whistled and let me easily pour the contents. I was delighted that I could still find this kettle and have been very happy with it. It sits on my stove top all the time filled with water and is used as often to add cold water to soups, etc., as for boiling water. This little kettle is easy to keep looking clean and shiny and has served me well for three years so far. I have had no problems with it. I don't leave it unattended when I'm heating water because it heats up so quickly so it has never burned dry or whistled for ages, so I can't say if that causes any problems. For my needs, it's been ideal.

This style kettle and this company have been around forever! I presented my mother with this same style kettle (style has not varied much over time) about 30 years ago and it has been in constant use ever since. After my mothers passing this Kettle now belongs to me and I use it every day in her honor. I have never had a smell of any sort from the water that is boiled in this kettle and it is perfect every time. I clean it from time to time with just a little simple green sprayed on top and a paper towel. A small amount of vinegar and water will clean the inside. The copper bottom is aging well also and is now a beautiful patina. I put the kettle in the dishwasher about once every three years or so to clean the bottom. The kettle shows no real signs of age and still shines like the day it was bought. The design goes with any style decor, my mother had a very traditional style and my house is mid-century modern and the kettle goes great. I can not recommend this kettle enough and will continue to keep giving them as gifts.

Copper Tea Kettle (Copper) (9"H x 8"W x 8"D)

This Copper Tea Kettle is a must have for any tea lover! Made of steel with a copper finished body, this teapot combines classic and contemporary styles, a functional and stylish choice for any home. Features include a 3 quart capacity and whistling spout with cover. Weighs approximately 3 pounds. Assembly level/degree of difficulty: No Assembly Required.

I purchased this item as a gift for my mother who is re-decorating her kitchen with copper hardware, pot rack etc. She absolutely loved it! It looks like a high end piece but didnt cost nearly as much as similar copper items. I was worried that it might spot or tarnish as other reviews suggested, but my mom said she would appreciate the "patina" more. Again, for your money, you can't beat this kettle.

Copper Tea Kettle (Copper) (9"H x 8"W x 8"D)

it is built solidly but after 2-3 uses it developed spots on the surface which do not come off. I guess it adds character. overall a decent product though - Revere - Teakettle - Cookware - Whisling Kettle
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Copper Tea Kettle - revere, teakettle

Copper Bottom Teakettle - revere, teakettle

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Great kettle, fast heating. Without a fill-hole on the top, steam doesn't escape when pouring - a great feature. Easy to use pouring spout. The whistle fell off after 22 years of use and then it was a month after that the plastic melted because the whistle wasn't working and I wasn't paying attention. Easy to keep clean - wipe it off when wiping down the stove after cooking.

Oh! And the large size is great if you need to pour 3 qts of hot water down a sluggish drain!

My mother had this tea kettle for a couple of decades when I was growing up. I now have one that is 15 years old and it is working just as well as when I bought it. I use it two or three times a day, every week, every month, every year!



Like all workhorses, it gets pretty dirty but the stainless steel shines up very well.



I have also used its larger cousin and don't like it as well (if I remember correctly) because you can't turn-off the whistle.



Prior to buying this one, I owned three or four other brands and they all had problems -- like the handle getting too hot; a detachable whistle that got lost; it needs a trivet, steam comes out and burns your hand when pouring, etc. After an string of bad tea kettles, I remembered how well my mother's worked and I bought this model again. It might be the last one I ever buy!



It has _one_ flaw: you can accidentally overfill it so that it spits water when boiling.



This is easy to do, since you can't see how full it is when filling. An easy solution is to fill it full and pour about a cup out. Or just don't fill it very full.



Since this one flaw is easy to compensate for, I'm still giving it five stars.

Revere Copper Bottom Teakettle

I've owned this model kettle nearly 20 years. Looks like it's been through WWIII but does what it does well without being pretty. Heats water fast. Small size great for two 10oz mugs of tea. Other reviewers talk about water spitting out and the hot handle. Yes, it does both of these but if you don't overfill it it won't spit water (suggestion: get a bigger kettle if you want to boil more than 25oz). Yes the handle gets hot but only when the kettle is used to boil on high heat. Part of the issue with the hot handle is that the bottom is so small that when I put my gas burner on high the flame spreads out beyond the bottom of the kettle . I usually put my gas burner on half to two-thirds heat and then the handle doesn't get hot. Frankly, the copper bottom is so efficient you can boil nearly as fast on lower heat anyway. One thing I don't know but would like to hear from someone who recently purchased: is this still made in the USA? Mine from the 1980's was. If not, I wonder about the quality of today's model.

We have just entered our nineties. We are living in and sharing the kitchen in our daughter-in-law's home. They are heavy users of hot shower water in the morning. I am an early riser and need to wash my breakfast dishes without competing for that hot water. I went to a superstore and bought a teakettle. Took the best one offered in the 3 and 3/4 quart size. It failed miserably in weeks. My daughter in law then tried to help me out by going to a store and buying a better model. It, too, failed miserably. From our own married life with 8 children, I KNEW what model would actually win out, so I found it on Amazon.com. It is the Revere model which Peg and I had on the stove all our married life. It is a dream to use. It will not fail. I do not have to put a mitten on my hand to pick it up when I hear it boiling, and I DO HEAR it boiling!



The only downside is the computer order process. I tried to buy ONE, but the little box jumped to THREE, and I could not back out, so I own three. The one empty box and the two full boxes sit in my room as a reminder of how not to use the computer order process. I am too embarrassed to send a picture, but must admit the shiny copper bottoms in the see-through boxes are quite photogenic.

had my previous Revere 3-1/2 Qt teapot of the same model for more than 30 years.I'm sure it would have outlived me, except that I carelessly let it boil dry, damaging the plastic parts.Even with that,the pot itself was still tight and leak-free.Shipping: It must have gone out the same day I ordered it. I only live about 40 miles from the shipper,but 2 days from ordering for minimum-price Ground is not shabby at all.



Overall: This is the "Gold Standard" We're all looking for in E-Commerce.

I bought the 3.5 quart teakettle over 12 years ago and it is still going strong. This teakettle got me through college and let's just say I wasn't exactly easy on it over the years.

The whistle is surprisingly loud. You can't miss it, though it can be nearly deafening.

I've never had trouble with it drbbling or boiling over (unless seriously over filled). You can't really clean it but I mean you're boiling water in it. As long as you don't let the water sit in it for days you're fine. Yes, I have done that before and I just boiled a new pot and discarded it before making hot water for drinking.

It's not the prettiest kettle but it is functional and reliable.

- Revere - Teakettle - Cookware - Whisling Kettle
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Copper Bottom Teakettle - revere, teakettle

Hard-anodized - anolon, analon

Click here for more information Anolon 'Advanced' is the much higher quality, and, for some quirky reason, is priced $15 less than the Calphalon! I pan-grilled some filet mignon steaks (am savoring them now) and was impressed at the signature 'sear marks'. Cleanup is a breeze and reviewers should note that the Anolon 'Advanced' line has not been plagued with the shedding of the non-stick coating (as both the 'Commercial' and 'Simply Calphalon' lines have been).



This will not take the place of an outdoor grill, but it does bring a taste of summer into the cold winter months. 'Cook's Illustrated' also gave the Anolon 'Advanced' 12" Deep Covered Grill Pan high marks, but this shallower, non-covered grill pan is $25 less and besides, who covers a grill pan when it is grilling anyway?



PS: I'm glad I 'recycled' my 10+ pound Lodge, cast-iron grill to my weight-lifting son for Christmas! :o)

First a little background. I rarely review products, I'm a very good cook and I've cooked professionally in several restaurants.



The analon grill pan is as good as it gets for stove top grilling. That being said it, like all the others it doesn't give you anything close to an outdoor grilled flavor. However, if used properly, it gives you several advantages of grilling: cooking above the fat, grill marks, and a slight grilled flavor.



Using the pan properly is key. I preheat the pan at a strong medium heat for 5 to 6 minutes, lightly coat the items I'm grilling with olive oil--rather than the pan, or a marinade/vinagrette, and deglaze the pan afterwards. I also fill the pan with water right after grilling and have had no trouble at all cleaning it later on.



I've grilled chicken, beef, pork, frozen shrimp and vegetables. I flattened (pounded) the chicken and pork as I think quick grilling best for this sort of appliance, but that's only speculation.



Using a grill pan may make for healthier pan cooking. There's concern now with the carcinogenic aspects of browning and carbonization in fat; since a grill pan lifts the food above the fat it causes less carbonization than does pan frying and therefore less carcinogens.



So, as long as you're not expecting true grilled flavor, you can't go wrong with this pan.

I purchased this pan because I moved to a condo in florida and we can't use grills. I have had a LeCruset grill pan much more expensive ..........that I have been using for years. My Sweets told me I was nuts for buying this pan......... because I was making better than restaurant quality steaks now. I kid you not she never ordered steak when we would go out because she would be disappointed they weren't good enough.



I was hoping this grill pan would cook some what as well as my cast iron..... but with none of the clean up problems. It met all of my expectations and more I just ordered a second one. Anolon you are my new best friend.

I just received this grill pan, and used it 3 times in the first week to cook steaks and pork chops. The pan heats quickly and evenly. It looks great. It's heavy and appears to be well made. The non-stick claim is a bit of a stretch, however. The meat is easly removed from the raised cooking surface, but the small pieces of fat, seasoning, and meat juices get stuck in the crevices. It takes me a couple of minutes to scrape off the debris, even using a special non-stick scouring sponge. I have many other non-stick products that are almost clean after just rinsing alone. I like the pan, but I'm considering returning it, so I can try another product that might require less work.

I do not use this pan a lot - i grill everything. But for a quick cook of veggies and slicing up some steak to cook for salad or something, this thing has worked perfectly. I run some hot water over it, squirt it with a little dawn and then use a plastic bristle brush on it - few brushes and it's clean. It heats evenly and it leaves great grill marks. I like it a lot.

As other reviewers have noted, this is a very well made, heavy pan, that is truly nonstick! I have several other Anolon Advanced pans and love them all.

You DO need to follow directions when working with Anolon Advanced -- that is, keep the temperature low/medium (you absolutely cannot use high temps and expect the pan to last) and definitely preheat the pan before you use it. We use this on mooseburgers (we live in AK) quite often and it's great. Clean up is easy easy easy! If you want a well made pan that will last as long as you adhere to the aforementioned 'rules', you'll probably love this pan as much as I do! Bon appetit!

This product is excellent, especially for grad students where time for cooking is pretty low. Pan heats up quickly and evenly and cleans easily too if you soak the pan after use. Less maintenance than a cast iron grill and lighter too. Works the best with thinner cut meats. Meat comes off cooked well and juicy - not tough and dry. Highly recommended. - Anolon - Analon - Calphalon - Cookware - Hard-anodized - Kitchen
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Hard-anodized - anolon, analon

Indoor Grill - barbecue, grill pans

Click here for more information My mother gave me one of these grills a number of years ago. I loved it AT FIRST but, as other reviewers have noted, the finish came off of it very quickly (no matter how gently I treated it) and the food started to stick. Also, if you don't pay close attention, the water will cook out and the grill will smoke. One more thing: the 'mound' shape of it makes putting food onto or removing it from the grill almost impossible without using tongs.

This is a cheap copy of the real thing the "Grill It" stove top grill. The grill plate insert on this cheaper version is much thinner and the finish is not really non stick. Spend a little extra and get the better one.

Very bad product. The grill (and the food) smelled as the painting burned out. The coating dissapeared after first use!!



In the past we had already used similar products and they were made of durable metal, I guess with real teflon. But now, . . . It is very disappointing, even more because I ordered two of the same.

I have this grille and have used it many, many times. You can cook fish, steak, chicken and other things on it. It's quick and keeps the food moist, which is the best feature. I love it because I eat lots of salads and when you are making salads you don't want to be spending time cooking the meat. The secret is in leaving the meat on longer than you would and turning it over just once...not fussing and fussing over it. Other reviewers have commented on the weakness of the finish and I agree, it does come off rather easily, but using PAM or other non stick stuff makes that not a problem. If you don't use it, however, clean up is difficult. Other than that, I've never let the liquid boil off and anyway, you can pour a beer on it while it's cooking and it will not only add flavor to the meat but it spills into the ring and then you don't boil off all the liquid. I love the thing and use it alot. I've even given it as a gift. It's a decent product and works well for the money.

The Chefmaster Smokeless Stove Top Barbeque Grill is ok. It's not as great as I expected it to be, I've only used it once and my chicken stuck to it. I was assuming it was non stick, considering there was no booklet provided with cooking instructions or recipe ideas or anything. I guess the only positive so far is it will keep me from grilling outside for the winter.

My oven is quite old and the burners are kind of crooked. I tried using this to cook fish and was very unsure how to use it. The product came with very little instructions. The water was quick to evaporate so i was constantly refilling the basin. The grill is not very stable either... even with the slight crooked-ness of my oven... it slid around alot on the stove top, making removing the fish quite difficult. I cooked maybe 4 tiny pieces of fish on it then decided it was 1. taking too long and 2. too difficult to work with... so i ended up ditching the idea for that night and used the oven.



I havent used it again since, but thats only because i have not had enough time to mess with it. - Barbecue - Grill Pans - Cookware - Grill - Money Waster - Grill Pan
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Indoor Grill - barbecue, grill pans

Cast-iron Griddle - cast iron, emeril

Click here for more information I went through three non-stick, very expensive pans from the major players, and every time the story was the same. I would really like the pan until I used it about six or seven times, then the non-stick coating would wear off and they would stick like mad. This is because proper grilling can only be done under high heat, in a preheated pan. Doing this to a non-stick pan heats it up well past its tolerances, and destroys the coating.



So finally I tried a cast iron grill pan from Lodge. It was excellent, and took to high heat well. It is pretty hard to clean, the food sticks a bit, and the grill marks are not as crisp as I would like. Still, it was much better than anything aluminum.



When I saw this one, I decided to try it since I like my other Emeril pans.



It is even better than my other one. Interesting, as I strongly suspect these Emeril pans are also made by Lodge. The little tweaks he made to the pan are well thought out. The ridges are tapered such that they almost come to a point. The result is clear sear lines with no sticking. It is also heavier than my other pan, so it holds heat better, and has much higher sides to help contain spatters.



There is one thing to be aware of, however. This pan is smaller than its Lodge counterpart, so it is well suited to grilling for two (even if the things you are making are large). If you are doing more than that, it'll get a little tight in there. I keep my Lodge pan around for the times I need more cooking space, but I can see this one is going to get a lot more use as I normally do two things at a time anyway.



The first time you use it, spray it lightly with cooking spray oil inside and out, then put it on a high heat burner until it smokes. Turn the burner off and let it cool off on the burner slowly by itself. This will help season it a bit (even though it is preseasoned) and make sure that you won't get any sticking the first time you use it.



If you are even thinking of experimenting with grilling, get this pan and give it a try.



Sean P. Logue, 2008

Well, it's a cast iron grille pan. What else can I say about it?



Like all cast iron pans, it's quite heavy, but it will also last for a lifetime(or more). It is also non-stick, providing that it is cleaned and cared for appropriately(there are appropriate seasoning instructions that come with the pan).



Since cast iron is able to reach higher temperatures than non-stick cookware, it makes it a great choice to cook meat when cooking outside is not an option, just make sure to heat the pan for three or four minutes before using it.



If you're unfamiliar with cast iron cookware, follow the instructions that come with it and you'll enjoy a great pan for life. Just remember that it doesn't go into the dishwasher!

This is seriously a heavy duty,, high quality product. The grill has deep grooves which makes for more healthy cooking as the fat stays on the bottom and it just feels like it can definitely take a beating should it ever have to. The only thing I found it lacking (and not really a big problem) is that the handle seems a bit short for a pan of this weight and size. You'd need two hands to carry it securely. Great product overall.

I had long ago given up on cookware with "non-stick" coatings on them. I now use only cast iron or bare stainless steel. When it comes to grilling indoors, cast iron is the only way to go.



Though I already have a cast iron reversible grill/griddle which fits across two burners on the stove, sometimes I find it too large if I only want to grill a couple of burgers or a chicken breast. So I bought the Emeril 10" Cast Iron Grill Pan to handle the smaller grilling tasks. Don't get me wrong, the pan is large enough to grill 4 burgers at a time, but I don't think I've ever eaten 4 burgers in one meal.



First of all, this is a very, very heavy pan. I know that anything made of cast iron is expected to be heavy but this seems heavier than other cast iron pans of this size. The handle seems too thin to support such weight, but somehow it does.



It comes pre-seasoned, however, I would not recommend that you use it immediately after buying it. The first thing I did after I got it was to give it a good scrubbing with warm water and dish detergent. I then heated it up on the stovetop until it was completely dried. After allowing it to cool down enough to handle, but still warm, I coated it with a good coating of vegetable shortening. Then into the oven it went for about an hour at 375. After doing this, the pan was much darker than it was when I bought it; a sign that it was much better seasoned now and ready to use.



So, this past weekend, I was on a grilling frenzy to try out my new grill pan. The first time I used it, I grilled a couple of burgers and some zucchini. The burgers did stick a little, but not bad for first time use. A little sticking is to be expected the first few times of using a cast iron pan. It will become more and more non-stick after each use. The next day, I grilled more burgers and some peppers and onions. This time there was very little sticking. Later in the day, I grilled some chicken breasts and they came out just perfect, with nice brown grill marks and a smokey grilled flavor. Excellent!



Clean up is easy. I run it under warm water and use a bamboo brush to scrape all the food particles off. Then I heat it up on the stovetop to dry.



Please note, this Emeril Grill Pan is not made by Lodge. It is made by All-Clad. As all Lodge products are made in USA, the Emeril Grill Pan is made in China. I can't compare this Emeril Grill Pan with other brands because I haven't used any other brands. But I am quite happy with the performance of this one. It is definitely of high quality and with proper care will last several lifetimes. I wouldn't hesitate to recommend it to anyone. - Cast Iron - Emeril - Cast Iron Grill Pan - Grill Pans - Cookware - Grill
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Click here for more information I am a vegetarian and I use this grill press all the time. It's great for grilled sandwiches! It will help you make great stuffed french toast. Your hashbrowns won't be a sloppy, crumbly mess anymore. This heavy little bugger is perfect for the aforementioned applications and about 40,000 more but the thing I use it for on almost a daily basis is preparing tofu. That magical bean curd benefits tremendously from the steady pressure of a hot lodge grill press!

I bought this for my inside grill. I found when I cooked pork chops the corners wouldn't be quite done because they liked to curl up slightly. This has totally fixed my problem. I do have to adjust my cooking time because the press is a bit heavy & the meat cooks more quickly than before.

This press heavy enough for use as a small meat or sandwich press. You may need to get another one if you like to cook for a large group or like to cook different things in a large pan.



You will still need to season it a bit for sandwiches or they will stick. If you are just frying bacon, then the original finish will also season up in no time.



A basic, no-nonsense product. Handle will get hot.

A well made product. My only gripe is the petite size. As one person pointed out, this is my error for not doing my homework. However, my interest was in purchasing the large cast-iron grill, the press was offered when I made my selection and just from looking at the photos, it appeared to be more appropriately sized for the grill I was purchasing. Again, it was my error for not confirming the size before agreeing to the added purchase. If I had checked, I would not have purchased the press. It's good for one person and that is not the way we cook.

I just purchased the Lodge Logic Rectangular Pre-Seasoned Cast Iron Grill press recently and I'm very happy with my purchase. It's the perfect weight, and I've been using it to make paninis along with their 10 1/2 in. square grill pan. My paninis always come out perfect! The only thing I wasn't aware of was that the handle needed assembly, and it was a little difficult for me to put together, but I will still give it five stars because it's an excellent press! You can't beat the quality or the price. This is the best cast iron press I've ever used. It's very well made, and

will last forever.

Pre-seasoned is always the way to go. Thank you Lodge for the innovation! This means clean-up is easy and you have a huge head start on seasoning.



I like the grill press because it helps my food cook faster and it does keep things flat. The cast iron makes it nice and heavy. My only regret is that it isn't bigger. Mario Batali seems to have correctly figured out the press-to-pan ratio.



The press is still a good buy.

Cast iron is great to cook just about everything, or to re-heat food specially pizza and tortillas. With bacon don't even mention it, just use the press to get a nice result. When ever you wash any cast iron item just put it on the stove and flame dry it, to keep it from rusting. That works for me. - Cast Iron - Cookware - Cookware Accessories - Grill
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Click here for more information I am a vegetarian and I use this grill press all the time. It's great for grilled sandwiches! It will help you make great stuffed french toast. Your hashbrowns won't be a sloppy, crumbly mess anymore. This heavy little bugger is perfect for the aforementioned applications and about 40,000 more but the thing I use it for on almost a daily basis is preparing tofu. That magical bean curd benefits tremendously from the steady pressure of a hot lodge grill press!

I bought this for my inside grill. I found when I cooked pork chops the corners wouldn't be quite done because they liked to curl up slightly. This has totally fixed my problem. I do have to adjust my cooking time because the press is a bit heavy & the meat cooks more quickly than before.

This press heavy enough for use as a small meat or sandwich press. You may need to get another one if you like to cook for a large group or like to cook different things in a large pan.



You will still need to season it a bit for sandwiches or they will stick. If you are just frying bacon, then the original finish will also season up in no time.



A basic, no-nonsense product. Handle will get hot.

A well made product. My only gripe is the petite size. As one person pointed out, this is my error for not doing my homework. However, my interest was in purchasing the large cast-iron grill, the press was offered when I made my selection and just from looking at the photos, it appeared to be more appropriately sized for the grill I was purchasing. Again, it was my error for not confirming the size before agreeing to the added purchase. If I had checked, I would not have purchased the press. It's good for one person and that is not the way we cook.

I just purchased the Lodge Logic Rectangular Pre-Seasoned Cast Iron Grill press recently and I'm very happy with my purchase. It's the perfect weight, and I've been using it to make paninis along with their 10 1/2 in. square grill pan. My paninis always come out perfect! The only thing I wasn't aware of was that the handle needed assembly, and it was a little difficult for me to put together, but I will still give it five stars because it's an excellent press! You can't beat the quality or the price. This is the best cast iron press I've ever used. It's very well made, and

will last forever.

Pre-seasoned is always the way to go. Thank you Lodge for the innovation! This means clean-up is easy and you have a huge head start on seasoning.



I like the grill press because it helps my food cook faster and it does keep things flat. The cast iron makes it nice and heavy. My only regret is that it isn't bigger. Mario Batali seems to have correctly figured out the press-to-pan ratio.



The press is still a good buy.

Cast iron is great to cook just about everything, or to re-heat food specially pizza and tortillas. With bacon don't even mention it, just use the press to get a nice result. When ever you wash any cast iron item just put it on the stove and flame dry it, to keep it from rusting. That works for me. - Cast Iron - Cookware - Cookware Accessories - Grill - Lodge - Press
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Click here for more information I had been toying with the idea of a non-stick "grill pan" for some time, and could never justify the expense... After all, I had a large George Foreman, and used it very rarely.



But I was running out of cookware to shop for <grin>, and began tracking several with the plan of buying the first one that came on at a great price.... I tracked both All Clads, and this one. I almost bought the large All Clad, but discovered they didn't qualify for the Amazon promotion, so that blew that!



Then this one came up at $29.99 and I jumped all over it!



I have done beef steaks, pork steaks and salmon on it with excellent results. Cleanup, though not a breeze, is quick enough. Cooking residue tends to stick tighter on either side of the rounded ribs, but I have yet to need anything more than a little dish soap and hot water on a terry dish cloth.



One caveat - I seriously doubt those with solid top Electric Ranges will be satisfied with this pan. The bottom is not smooth, but rather follows the ridged cooking surface - in reverse. I am not familiar with these ranges, but understand a perfectly flat surface is essential to successful cooking.



Now I'm thinking about the 11" square griddle....



;0))



PK

This is the perfect hamburger or grilled fish pan -- and it also makes great panninis, so you don't have to clutter up your kitchen with an extra single-use pan. Fits 4 burgers at a time and as long as you take care of it properly, sears nicely without anything sticking. More useful than the round shape, and easier to get the spatula in to turn things. Highly recommended.

Pros - Very nonstick, browns meat well even if it's nonstick, easy to clean up, easy to carry, stay cool metal handles, useful shape and size.



Cons - Like all nonstick, can't use high heat.



I've only had this pan a week, so I'm not sure how well it will hold up, but it's performed excellently so far. I used it to sear a whole beef tenderloin (before transferring to a roasting pan for the oven). The instructions said to avoid high heat, so I seared it over the equivalent of medium high heat on my 22K burner. The roast browned beautifully and I got good grill marks in the center (not as much towards the corners, but maybe because I didn't brown long enough).



Clean up was a breeze, with a couple drops of dishwashing liquid, hot water, and a soft bristle brush to scrub lightly.



I've also fried bacon, and the square shape makes it easy to pour out the rendered fat.



It's been easier & faster to preheat this pan than to preheat (& later clean) my range's grill burner, so I think I'll be using this more often than my grill burner.



I like it's lightweight feel, it's much easier to carry when laden with food than my previous Calphalon nonstick 12" saute pan (which always felt heavy & "tippy"), but it can fit just as much due to its square shape.



The handle truly stayed cool even when used to sear the tenderloin, and the round shape makes it easy to grasp (unlike the more flat handles of other pans).

I was given this pan for christmas as I requested a grill pan. First off the ridges in the pan are so shallow that they are mere bumps and the meat lays on the bottom of the pan. You might as well be cooking your meat in a flat bottomed pan, seriously this IS the case. Secondly you cannot get this pan hot enough to cook/sear meat. Remember non stick pans are not supposed to be heated to high heat. It does clean up well that is all I can say for it but if you have a flat bottomed non stick pan you have the same thing. Go to the store and look at these pans before you buy this one. In order to get grill marks on a piece of meat you need that meat to be held up by the ridges and a grill pan should let the grease drain to the bottom, this pan absolutely does neither. The one plus is you can actually saute onions in the pan after you cook the steak which you can't do in a REAL griddle pan, I know because I gave this pan away and purchased a proper cast iron grill pan and steaks taste like they are supposed to, GRILLED! Not FRIED or BOILED in their on FAT!!

Its the perfect size pan and easy to clean. I've cooked Thai stayle Chicken Satay sticks and salmon on it and it makes those awesome grill lines. I love using this pan...its so much easier & faster than using then firing up the outdoor grill.

I saw a friend who had this pan and I used it for chicken skewers which had to go into a hot oven. I liked that it was able to be in a hot oven yet was nonstick. Then I realized it was just what my husband wanted as he is the breakfast chef and had mentioned he wanted a square pan for cooking his bacon. So I bought it and it is perfect for making bacon fast and keeping it flat in the pan, not to mention all it's other uses and easy cleanup. - Pan - Cookware - Kitchen - Pots And Pans - Cooking - Hard-anodized
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