Reddit mentions of Lodge Pre-Seasoned Cast Iron Grill Pan With Assist Handle, 10.5 inch, Black

Grill pan and a travel charger thingy.

Yeah... To be honest I used a standard non stick pan on mine. I ordered This cast iron pan the other day and it comes in today. Can't wait to try it out.

I'm not experienced with that stove on particular, but as a cook and cooking gear junkie I'll give you my thoughts/concerns (for whatever they're worth). Sorry in advance for the novel.

Immediately, the first thing that caught my eye was how small the left burner area is. If you're using the grill to cook the protein, you're pretty much stuck with a small pot on the left. Fine if you're just cooking a can of beans or whatnot, but maybe not so fine if you want the option of using an 8-10" sauté pan for something (like one of my favorite camp sides, asparagus).

I initially was concerned that 11k BTUs on the grill side wouldn't be enough to really get a good sear over that large of a cooking area, so I browsed through a couple YouTube reviews. Seemed to do okay. Better than I expected on one where the guy was cooking 4 burger patties at once. Not great, but probably adequate fire power for something like that. Holy crap, though... The flare ups from the rendered fat were awful. Shooting up over the top of the back plate and completely engulfing the food. Given the compact nature of the design, it's going to be damn difficult to make sure the drippings don't splatter right into the burner and ignite. And I couldn't imagine that was fun to clean, either.

Speaking of clean up, the drip tray under the grill seems to be woefully undersized. Guy in one video went to cooking on a pan over the grill because a couple sausage links' worth of grease filled it. That's not such a great idea either, IMO. First of, what's the point of having a grill if you're just going to cook with a pan on top of it? Secondly, the grill surface is Teflon coated. The metal on the bottom of a pan is likely going to destroy that coating. Seems to be an issue anyway, since multiple videos complained about the coating chipping off after one or two uses. Teflon doesn't like high temps, and large chunks of cow sear best with lots of heat. Those things can't coexist, unfortunately.

I think your concerns over it being a mediocre grill with a crappy stove are probably reasonable. Personally, I'd just get a regular camp stove and a decent grill pan if you're really set on having grill marks. Should be able to snag a [Lodge cast iron one for like $20-30](Lodge L8SGP3 Cast Iron Square Grill Pan, Pre-Seasoned, 10.5-inch https://www.amazon.com/dp/B0000CF66W/ref=cm_sw_r_cp_api_3cZzzb415C3R4), assuming you don't already have one.

Grab a griddle with grill grates like this below. I have a cast iron one and use it often when I’m lazy and don’t feel like firing up the grill.

Lodge L8SGP3 Cast Iron Square Grill Pan, Pre-Seasoned, 10.5-inch https://www.amazon.com/dp/B0000CF66W/ref=cm_sw_r_cp_api_i_DHg9AbP85XPNR

I have the square Le Creuset ($90) grill pan. I paid about $40 for it, but I wish I had just bought the Lodge ($20). I really don't like the enamel coating on the cooking surface of the Le Creuset. The Le Creuset cast iron pans and skillets all have an enamel coating on the cooking surface and they say you don't have to season it, but they never really build up a good seasoning and if you try to season them they don't take the seasoning very well. The Le Creuset enameled dutch ovens are fantastic, but bare cast iron in a pan or skillet is the way to go. I also prefer my Lodge cast iron skillets to my Le Creuset skillets. Unless you plan on cooking acidic foods in your grill pan the lodge is the best and the best value of any grill pan. I also don't recommend aluminum grill pans because they lose too much heat when you put cold food in them.

Do you have one of these? Grill yourself some peaches. Add some brown sugar, cinnamon, and nutmeg to it. Serve with ice cream (I do vanilla bean). The dish my family makes me bring is roasted bell peppers, carrots, green beans, garlic (lots of garlic), red potatoes, onion, and whatever else I have in my fridge. Add salt and pepper, paprika, and whatever the fuck else you want. Those three spices are essential though.

It's not going to be the same, but you have a few substitute options:

• George Foreman Grill
  
  
• Cast Iron skillet
  
  
• Cast Iron Grill Pan http://www.amazon.com/Lodge-Logic-L8SGP3-Pre-Seasoned-Square/dp/B0000CF66W
  
  
• Broiler

I have a Foreman Grill. It is last year's model, and it is one of the most heinous awful pieces of shit China has ever produced. There is no accurate temp control, its just hi to lo. There is no on/off switch, just yank and arc. The plates are removable, which is nice so I just stash them in the dishwasher so no one sees them. I had hoped to grill lots of chicken, but the top plate is always hotter, and the bottom plate heats uneven. Its like the Queen of England herself took a royal dump into some melted plastic and shite metal and out came this astonishing burnished turd of a cooking device.



Don't bother with a counter-top grill. Buy a grill pan, 2 if you need a press. http://www.amazon.com/Lodge-L8SGP3-Pre-Seasoned-Cast-Iron-10-5-inch/dp/B0000CF66W/ref=sr_1_1?ie=UTF8&qid=1417742343&sr=8-1&keywords=grill+pan



Nobody wants some meat that has had all its juices drained out anyways.

Off-topic: how did you make that concise and adorable Amazon link? Whenever I try to link a product from Amazon to a friend it's always a huge ugly link.

Like this big ugly thing: http://www.amazon.com/Lodge-L8SGP3-Pre-Seasoned-Cast-Iron-10-5-inch/dp/B0000CF66W/ref=sr_1_4?s=home-garden&ie=UTF8&qid=1415839536&sr=1-4&keywords=pre-seasoned+cast-iron

When i moved into my apartment I found a old nasty rusted cast iron grill pan

I coated it in oven cleaner then scrapped the shit out of it with steel wool. Cleaned it out, oiled it up and now it's part of my kitchen.

That's the kind of product that's BIFL to me.

It's similar to furniture that's built out of MDF with a nice veneer vs solid wood furniture.

Sure the veneer looks great, as long as you don't stain or scratch it off it will be fine. This is contrasted with a solid piece of wood that you can always sand down and refinish it if something happens.

I think he means a grill pan ala link

Here you go!

Here you go.

Grill Pan $18.97 on kitchen list

I use sea salt, cracked black pepper, and jerk seasoning on my chops. I get my grilling pan nice and hot at a med high heat (water should bubble and evaporate quickly when being dropped on the hot pan) spray with olive oil. For inch thick chops I cook for 4 minutes on each side (rotating 90 degrees once each side for perfect grill lines.) Put the chops on a plate. Then I let the chops sit for a couple of minutes before cutting to keep the juices in.

You don't need sugary sauces or breading to enjoy a good cut of pork, it just needs to be cooked through but still juicy. THOSE are the best chops!

p.s., Make his ass eat that stanky kraut out side! lol

Edit; Don't forget the applesauce!!!

i know you say you're weary, but a heavy grill pan like this: http://www.amazon.com/Lodge-Logic-L8SGP3-Pre-Seasoned-Square/dp/B0000CF66W really does a great job on bbq'ing indoors.

I use a cast iron grill pan similar to this one. I like it, but cooking with it indoors makes a LOT of smoke usually.

It's the only thing that can really mimic a bbq grill indoors. I think you will probably just need to learn how to cook on it, it won't cook exactly like a grill.

It'll take some practice but you'll be able to get good results.

get one with the raised grill lines - best.pan.ever.

something like this: http://www.amazon.ca/Lodge-L8SGP3-Logic-Pre-Seasoned-Square/dp/B0000CF66W

i bought mine at a pro hardware store, it was like, $25 or around - so excellent!

The grilling + finishing it in the oven has made my chicken taste 100x better.

In the cold months, I sear it in a cast iron pan like that to still get those seared grill marks.

• Hamburgers/cheeseburgers without the bun. Even if you don't want to make your own burgers, there's a ton of options for pre-made ones, very easy to grill or pan fry them up.
  
• Low-carb tortillas (3g net carbs per tortilla). Pretty versatile and good for essentially any meal. I've been having them for breakfast lately with scrambled eggs, cheese and hot sauce. Also good for making low carb pizzas.
  
• Good old eggs and bacon.
  
• I like the Bird's Eye Steamfresh veggies for when I'm in a pinch. Creamed spinach is probably one of my favourites, broccoli and cauliflower is also pretty good. They also make stuff like mashed and riced cauliflower. Very convenient since I can just do it in the microwave.
  
• Taco salads. Ground beef is super cheap and you can just toss in some taco seasoning. Add in your avocado, cheese, sour cream, hot sauce, salsa and its pretty tasty.
  
• Chicken thighs. They're cheaper than breasts and much more forgiving when it comes to overcooking. They don't dry out as much as a breast would, and they're much tastier. I usually pan fry mine in some olive oil or something along those lines.
  
• Get yourself a grill pan and you can do any number of proteins or veggies on the stove.
  
• Always keep a ton of snacks around. Nuts, beef jerky, cheese (string cheese or stuff like Baby Bel), peanut butter etc. can be life savers.
  
• Make your own dip with ranch or French onion seasoning packets. I mix them in with some sour cream and cream cheese and have those with veggies, especially stuff like celery. The ranch is also pretty good as a seasoning for chicken or shrimp.
  
• Chili. Really easy to do in the slow cooker and there are tons of recipes out there. Also keeps pretty well long term so it's a nice one to do and then portion out and maybe freeze for later.
  
  Edit: spelling

I never used to make steak at home, never came out as good as restaurants. Then I found This and it changed my world forever.

I'm actually not a big fan of a George Foreman, but it makes sense that outdoor grills tend to cause problems for most people (and are quite expensive). I actually recommend a grill pan (or this one, with the difference being one is enamelled and therefore dishwasher safe), or if you want to get fancy, this guy isn't so bad.

I still recommend the grill pan, as it gives you a bit better control over your heat, but some people don't like them as much. They do miss out on the smokey taste you get from charcoal or wood, but you can get that back with a few drops of liquid smoke (I prefer this one, but there's many cheaper ones out there that still do the job).

Check this out for a bit more information on indoor grilling.

This would be nice to have. I've been wanting to use cast iron for a while, and this pan would be good place to start so I can grill all the things!

For the best results when grilling a steak without an actual BBQ, try this: leave the steak out on the counter for about 2 hours so the steak will cook evenly. Next, sear each side of the steak for a couple minutes and put the steak in the oven at 450 degrees for about 10 minutes.

Alternatively, just grill it on one of [these babies.] (https://www.amazon.com/dp/B0000CF66W/ref=sxts_hf_cd_wl_2?pf_rd_m=ATVPDKIKX0DER&pf_rd_p=3313742662&pd_rd_wg=kRYd7&pf_rd_r=X8ZQM9NDVFHF6EK024D4&pf_rd_s=desktop-sx-top-slot&pf_rd_t=301&pd_rd_i=B0000CF66W&pd_rd_w=1EBzg&pf_rd_i=griddle+pan&pd_rd_r=9f7e2a74-5273-4714-b782-9fb2007f1fce&ie=UTF8&qid=1509676302&sr=2)

Well I cleaned it, and since I have been saving my bacon grease, I’m going to give it a schmear but also planned on cooking bacon in the pan tonight as well so bacon it is - this is the pan btw

Lodge L8SGP3 Cast Iron Square Grill Pan, Pre-Seasoned, 10.5-inch https://www.amazon.com/dp/B0000CF66W/ref=cm_sw_r_cp_api_rSjdAbQQD5ZWN

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Jamie Oliver sells one with his name in the UK.

Otherwise I'd recommend these three.

Le Creuset Enameled 10 inch square grill pan

Lodge 10 inch standard

Lodge 12" shallow

I can't find the specific pan used in that video. It's likely European. In general, I think the 12" Lodge will do the trick and is economical. Good luck!

yup it's called a grill pan

This is what I use, and it's absolutely fine for my skill level. You'll have no problems.

I used my ribbed 10" square Lodge for hotdogs last night and this morning got the camelcamelcamel notice that the unribbed version had dropped to $16. I ordered it right away.

I live alone and friends tell me I don't need 30 cast iron pieces just to cook for myself. I just smile because I realize that they just don't understand...

I was probably mixing them up myself. As I was thinking about deglazing the pan, but then adding more wine and demiglace'ing it.

I love a deglazed sauce, but it never makes enough for my tastes sauce for my tastes, so use more wine than I should and allow it to simmer down. That way there is sauce for the plate presentation, plus extra for a small sauce boat.

looking back I think I suggested too much wine be used, more like half a small wine glass per person, than a whole wine glass per person, would be better. When you do things be feel it is often difficult to relate the amount you use correctly. And by feel the amount would depend on how hot the pan is, how much flavour stuff is in the bottom of the pan, what you are going for in sauce consistency etc.

To go with all this get one of these griddle pan or similar in a size suitable for your family. If you oil it carefully before you start then their is no need for non-stick.

To oil one I like to put a couple of teaspoons of oil in, heat to just bellow smoking, and then use a wad of kitchen paper to rub the oil all over the griddle surface to make sure everywhere is nicely oiled.
You could do this with the oil cold, but I heard that the iron opens up somewhat when hot, and accepts the oil better. Though I have no way to know if that was just BS or not. Probably an oil spray will do just as well. Use a heat resistant oil, no Sesame, Olive, or Ghee for this type of cooking.

I have a Lodge Grill Pan. I'm a bit shaky on the care of cast iron, so a little hesitant about this.

If you have a grill/have access to one, grill everything!! If not, just using a good grill pan, like this one, https://www.amazon.com/dp/B0000CF66W/ref=cm_sw_r_cp_api_DZ5bzb8CHKE3Z, adds a whole different flavor to food. I love grilled food (see my comment above), and the best part is that it's relatively healthy, always delicious, and pretty easy to do. For chicken or fish, you can season it with pretty much anything that you'd use when you bake or pan cook it, as long as it doesn't have too much sugar, which will burn very easily on the grill. If you wanna get extra fancy, you can grill your fish on a cedar plank, which takes it from good to out of this world!! This chicken recipe is great: http://therecipecritic.com/2016/08/grilled-hawaiian-barbecue-chicken-foil/ and this salmon one is too: http://www.allergyfreealaska.com/2013/10/07/lemony-cedar-planked-salmon-garlic-dill/

They have those grill pans. Only $20

I kinda want one now.

https://www.amazon.com/Lodge-Square-Pre-seasoned-Draining-Grilling/dp/B0000CF66W

How hard you press down on the bread controls how much grease it soaks up.

No need for the quotes--grilling is grilling. "Barbecue" is the word most people need to be more careful about.

All you need is a good grill pan. There are two things that a good grill pan has to have. First, It should be heavy, and probably made primarily from cast-iron. Second, the grill grates should be deep enough where semi-soft food like burgers will sit on top of the grates without touching the surface below. That'll give you the grill marks you want, and the smoke of the burnt drippings underneath should replicate some of that outdoorsy taste.

Other than that, look for what makes you the most comfortable. What's gonna be easiest to work with? Do some options have features that will realistically make you more inclined to grill your food?

Maybe you want a good, sturdy product from a consistently good and reasonably priced brand. Check out [1] (http://www.amazon.com/Lodge-Pro-Logic-P12SGR3-Pre-Seasoned-12-inch/dp/B0001DJVGA/ref=sr_1_7?ie=UTF8&qid=1406489694&sr=8-7&keywords=grill+pan) and [2.] (http://www.amazon.com/Lodge-L8SGP3-Pre-Seasoned-Cast-Iron-10-5-inch/dp/B0000CF66W/ref=sr_1_1?ie=UTF8&qid=1406489694&sr=8-1&keywords=grill+pan) Note the differences, and how they might limit or assist you.

I grill a lot, so if it were me, I'd spring for [this] (http://www.amazon.com/Le-Creuset-Enameled-Bistro-3-Inch/dp/B00B4UP3W0/ref=sr_1_94?s=kitchen&ie=UTF8&qid=1406491379&sr=1-94&keywords=grill+pan) if I didn't have access to a normal grill. If I wasn't flush in this graduation money, I'd investigate options like [this.] (http://www.amazon.com/Typhoon-Cast-Iron-Grill/dp/B00L1L5YVM/ref=sr_1_13?s=kitchen&ie=UTF8&qid=1406491199&sr=1-13&keywords=grill+pan) I'm partial to the low sides for ease of access, and I like the handleless and removable handle design for storage and sink access

On that note, never wash these with soap and sponge. Look up how to take care of them, and keep in mind that you're gonna pre-heat this thing to 500 degrees on a high flame for 5-10 minutes before you use it. That'll kill whatever you might be squeamish about.

You don't have to worry about preheating for too long as long as you don't forget its on there and remember the handle could be very hot. For the sake of science and familiarizing myself with how my food actually cooks, I use [this guy] (http://www.amazon.com/SainSonic-SS5380-Infrared-Themometer-Temperature/dp/B0057OOW12/ref=sr_1_4?s=automotive&ie=UTF8&qid=1406492165&sr=1-4&keywords=infrared+thermometer) all the time. It's great for cooking, letting kids "help," and confusing your dog beyond the limits of sanity.

Happy cooking!

You can follow the same method and pan fry instead of grilling.

For pan frying, I like to use a grill pan like this one to get the grill lines and add that nice charred flavor.

Oh this is easy.

As for the cut, I'm okay with pretty much all of them. I'm not picky. As long as it's prepared properly. My far and away favorite is prime rib, a close second is porterhouse, followed by ribeye, and then strip. Filet mignon is super tasty, but it's so expensive I almost never eat it, so I don't consider it.

For seasoning, I really like a steak that can stand on its own, so it depends a lot on the quality of the meat. With a lower quality, a marinade or sandwich is usually my go-to. For higher quality, salt for a few hours, pepper to finish.

For doneness it's not even a question. Medium rare, every time. I'm not a huge fan of rare (I don't care for the cold/luke warm parts), but I will eat it, and medium is reserved for old meat or those marinaded or sandwich steaks.

Cooking method I prefer grilled, but the Alton Brown method is a good one too. I cannot for the life of me cook a good steak, so I rarely do it myself. It's something I would like to try again, for sure. I like mine done medium-rare, and my fiancee likes it medium-well, so it's REALLY difficult to get the timing right, for me at least.

NO SOUP FOR YOU! COME BACK ONE YEAR!

Fuck. I forgot to add I would like to have dinner with /u/cheeseburger_humper because there's nothing better than a beer and meat dinner, and I think of the people I talk to on a regular basis, he would be the most fun to have dinner with. Of people I don't talk to, definitely /u/186394.

Double fuck. I forgot to add a kitchen related item. Here's this.

Can't really be done. The flame is much to wide. This is probably your best bet https://www.amazon.com/Lodge-L8SGP3-Pre-Seasoned-Cast-Iron-10-5-inch/dp/B0000CF66W/ref=sr_1_1?ie=UTF8&qid=1468689187&sr=8-1&keywords=cast+iron+griddle+pan

It's a grill pan. It has edgest that stick up like a grill grate. You just turn the steak a quarter turn while cooking to get the diamond grill marks.

Here's one for $18 or so:
http://www.amazon.com/Lodge-L8SGP3-Pre-Seasoned-Cast-Iron-10-5-inch/dp/B0000CF66W/ref=sr_1_1?s=kitchen&ie=UTF8&qid=1408106066&sr=1-1&keywords=grill+pan

Super hot cast iron grill pan that is well seasoned. Like this one - Lodge L8SGP3 Cast Iron Square Grill Pan, Pre-Seasoned, 10.5-inch https://www.amazon.com/dp/B0000CF66W/ref=cm_sw_r_cp_api_RznJAbG6PEKV4