Lodge Enamel Grill Pan, Blue - 10.5 inch

Since 1896, the Lodge family has been making cast iron cookware of the highest quality.

By Lodge

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$128.00 In Stock

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Description & Features+

Since 1896, the Lodge family has been making cast iron cookware of the highest quality. We always strive to provide an unmatched experience at the greatest value. As times change and techniques evolve, we look to pioneer progress, but always with our roots firmly in place. Lodge's century-old tradition of excellence continues as we marry the benefits of cast iron with the beauty of porcelain enamel. Our enameled cast iron is made to our strict specifications by our partner foundry in China.
• Sauté, simmer or fry on any stovetop
• Broil, braise, bake or roast in the oven up to 500°
• Electric - Gas - Glass - Induction – Oven


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You can return this item within 90 days from the day you receive your online order.

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From the Manufacturer +

Ratings & Reviews+

Lodge Enamel Grill Pan, Blue - 10.5 inch is rated 5.0 out of 5 by 6.
Rated 5 out of 5 by from love this I really love this grill pan! It cooks wonderfully.I've made everything from fish to steak and all turned our great. Instead of oiling the pan, I oil the meat or fish directly and I never have trouble with anything sticking. If you food sticks while trying to turn it, it isn't ready! I only gave 4 stars for durability because I haven't had the pan long- but assuming it will last as long as my other enameled cast iron pieces- they were my grandmorther's!
Date published: 2010-05-16
Rated 5 out of 5 by from emb_719 Definitely worth the price. Well made......it will get a lot of use........
Date published: 2016-01-23
Rated 5 out of 5 by from Grill to perfection Never having one of these, I liked it because it didn't stew the meat but allowed the steak to cook outside its juices.
Date published: 2017-02-18
Rated 5 out of 5 by from Makes terrific grill marks! From the humorous instructions to easy cleaning, this is a great product. I preheat it on the stove until it is sizzling before placing the food in it. The grill marks are superb, and you get all that lovely caramelized taste. With a thick steak, I will take it off the stove and finish in the oven. Cleanup is simple. After removing the food I pour a couple of cups of hot water in the pan and let it steep until I'm ready to wash it. I keep an old toothbrush to give the grooves a quick scrub, and I'm done.
Date published: 2011-10-11
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