Lodge 12-Inch Square Cast Iron Grill Pan
Last updated: October 23, 2019
We looked at the top Grill Pans and dug through the reviews from some of the most popular review sites. Through this analysis, we've determined the best Grill Pan you should buy.
Product Details
In our analysis of 59 expert reviews, the Lodge 12-Inch Square Cast Iron Grill Pan placed 7th when we looked at the top 10 products in the category. For the full ranking, see below.From The Manufacturer
The graceful rolled edges and curved lines of Pro-Logic 12-inch Square Grill Pan represent a new design in cast iron cookware while offering the same legendary cooking performance. Designed with sloped sides, and loop handles. Cast iron loves a campfire, a stovetop, or an oven, and can slow-cook foods without scorching. It retains heat well so you can sear meat at higher temperatures and will keep your delicious meals warm for a long time. Whether used in a kitchen or camp, theses virtually indestructible cookware should last for generations. Made of cast iron, this Skillet evenly distributes heat from the bottom through the sidewalls. Sporting a stylish black color, the cast iron Skillet looks good in most kitchens and it doubles up as an excellent source of nutritional iron. Cast Iron, like your grandmother used, still ranks as one of the best cooking utensils ever made. It gives you a nearly non-stick surface, without the possible harmful fumes generated by preheating chemically treated nonstick cookware. The American-based company, Lodge, has been fine-tuning its construction of rugged, cast-iron cookware for more than a century.
Our Expert Consultant
Culinary Expert
Julie Chernoff is a long-time member of Les Dames d’Escoffier (past president of the Chicago Chapter, and current co-chair of the LDEI Legacy Awards Committee), the Association of Food Journalists (AFJ) and the International Association of Culinary Professionals.
Chernoff is the dining editor of Better, a lifestyle website and print magazine. Her journalism started in the test kitchens of Weight Watchers Magazine. She holds a BA in English from Yale University and is a graduate of the California Culinary Academy. She has spent the last few decades styling, photographing, teaching, developing recipes, editing, thinking and writing about food.