Why I buy this one ?
- 12-Inch pre-seasoned cast-iron square grill pan; raised ridges allow fat to drain
- Heavyweight cast iron provides even heat retention and distribution; no seasoning required
- Ergonomic cast-iron handle and helper-handle
- Hand wash using a stiff brush and hot water only; oven safe to 500 degrees F
- Lifetime warranty

ShoppersChoice offers this stuff with condition New, new for:

Price : $29.17 Usually ships in 1-2 business days

CentralChef offers this stuff with condition New, new for:

Price : $32.95 Usually ships in 1-2 business days

Amazon.com offers this stuff with condition New, new for:

Price : $32.99 Usually ships in 24 hours

CHEFS Catalog offers this stuff with condition New, new for:

Price : $34.99 Usually ships in 1-2 business days

What our customer's say!

"Grill Works Great", I use the grill often for steak, chicken, sandwiches, home fries, etc. It is great. You must heat it at high heat for 5 to 7 mins prior to using. Then oil the grill and the meat with a little oil. After cooking, clean while hot in the sink. It cleans with ease. If you wait, it will be difficult to clean.

"Great Product!", This cast iron grill makes food taste amazing!! It heats fast, its non stick, and it makes the best hamburgers and steaks Ive ever had. Grilled veggies are really good especially onions! Its perfect for an electric stove,its just the right size and it cooks very evenly.
Your not going to find a better stove top grill than this one. You will be happy you made this purchase!

"Logic square grill pan is great for outdoor grilling!", The Logic square grill works great for outdoor cooking for foods that might otherwise fall through the grill grates. It does a great job on veggies especially.

"Difficult to Rate", Let's face it, grill pans are great in theory, but reality sometimes falls short. This is my fourth grill pan. It is the second hardest to clean, but it's a workhorse. I've tried turkey bacon, tuna and chicken breasts on it -- all with moderate success. I've just purchased a grill press, which I think will make me love the pan more.

I like it because it's cast iron, although I agree with others that it heats unevenly. It does give you good sear marks. The pre-seasoning works OK, not as well as in my pre-seasoned skillets. I know it will get better with time.

I have yet to find a grill pan that didn't give me problems. I loved my cast aluminum, until the nonstick coating wore off. The ridges in my All-Clad pan are too round to get good marks and because it's nonstick, I can't use high heat. This one, dare I say, is the best of the bunch. The only two materials I haven't tried are enameled cast iron and anodized aluminium.

If you're looking for an average product that will last forever, this is it. I'm not sure perfection exists in a grill pan.

"Not so great", We bought this pan hoping it would be useful for grilling bacon. Our other cast iron pan heats very evenly on our stove top burners, and is just a little too small for bacon grilling. This is larger and promised to work quite well, and even potentially save the bacon from a greasy demise with its little ridges. Unfortunately, we hate this pan. Our experience with it is that it burns very unevenly. It heats on a stove top only where the burner flame is, a small circle in the center of it. It is a really dissapointing purchase. I do not recommend it.

Read this reviews before You buy...

"Great pan ... good size ... excellent for stovetop to oven cooking", Purchased this pan to sear roasts before transferring to the oven. I am very happy with the size, the design, and the heft.

The pan measures 12 inches square and includes grill ridges that extend almost to the edge of the cooking surface. The cooking surface has a 3/4-inch tall lip surround. The main handle and assist handle are well sized for the pan and seem sturdy. This pan is heavy.

The pre-seasoning on this pan is pretty decent, but is not as smooth as the type of seasoning you would get after years and years of use. However, it's a good start -- I figure it'll smooth out over time.

When I use this pan, I toss in some salt between the ridges before I put the meat on the pan. The salt helps to absorb and prevent juices, etc. from sticking between the ridges (makes for easier cleanup). And since the salt is between the ridges, the meat never gets salty. Also, I let this pan heat up for a good five minutes before searing.

Cooking with Cast Iron is great, but only if you use it under the correct circumstances.

One of the reasons Cast Iron still has a use in the kitchen is that it has an extremely high heat capacity -- higher than any other metal used in the kitchen -- once you get the pan hot, it stays hot (even if you drop in a cold steak). If you need a pan that can quickly respond to changes in temperature, I'd recommend getting a Stainless Steel pan.

Another point to remember is that Cast Iron is not truly "non stick" -- no matter how much you season it, or how "pre-seasoned" the pan is (or how much the manufacturer claims it is). It is, however, "stick resistant" provided the pan is seasoned and you use enough fat (butter, oil, lard, etc.) while cooking. If you require a non stick surface, then you're probably better off with an Anodized Aluminum pan.

The only down side to using Cast Iron is cleaning it. Cast Iron should never be washed with detergent and should NEVER be washed in the dishwasher. The reason for this is simple -- detergents cause the seasoning to disintegrate. The seasoning on a Cast Iron pan is nothing more than polymerized fat (fat that is solidified in the presence of heat) -- it sounds gross, but its perfectly normal.

I use salt to clean my Cast Iron. After I'm finished cooking, I let the pan cool a bit (to the touch), scrape/wipe out the residue, then rinse it under warm water. Then I pour in a thick helping of table salt and use the backside of a (rinsed) scour sponge to grind the remaining residue out (the salt works like sand paper and doesn't destroy the seasoning). I rinse the pan and repeat with the salt until the salt crystals stay relatively white. Once the cleaned pan is rinsed and dried, I warm it for a few minutes on the stovetop and apply a little oil with a paper towel. The pan is now ready for storage.

"Nice product", I enjoy the pan. The steaks that were cooked on the pan looked great for serving. One downfall is how heavy the pan is. If you can get by its weight you will be happy. Be careful the handle gets very hot during use!!!

"It's A Pain To Clean", I have had cast iron pans my entire adult life so care and cleaning was not an issue for me. But this pan is a PISA. Every time I have used this pan the food has stuck. I have reseasoned this pan using the traditional method not once but twice and after the second time I grilled pork cutlets and they stuck all over the place. This pan is truely a mystery to me as to why it won't season but it heading to the Goodwill store and I am here tonight to buy a nonstick grill pan.

Bottom line, I wouldn't purchase this pan again.

"Best gift in 10 years!", My husband loves this pan and uses it several times a week-- our broiler pans are gathering dust! The cleaning method was a new concept, but he finds that if he warms the pan a bit, a stiff brush cleans it up nicely.

"Not as good as I had hoped", I have about 30 pieces of cast iron cookware, most of it Lodge. With the exception of my grill pans, all of it is great. That said, I've had to re-season all of the grill pans to keep food from sticking. This pan does not heat evenly on a burner, but is ok on a grill or in the oven.

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