Emerilware Cast Iron 10-Inch Square Grill Pan Review

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(More customer reviews)This grill pan made my turkey burgers taste as though I had grilled them outdoors.

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Cast Iron 20" Reversible Stovetop Grill Griddle Review

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(More customer reviews)The grill arrived so warped that it cannot be used as intended. Don't know if it was warped during shipment or before shipment. I think it was warped during the casting of the unit. It's not worth the price paid due to the problem.


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Nordic Ware Pro Cast Flat-top Reversible Grill Griddle Review

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(More customer reviews)This grill griddle has a nonstick coating. I couldn't cook with it because the fumes burned my eyes. I certainly don't want to eat anything that has been prepared on it. Get a cast iron one without a coating.

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Staub 12 Inch American Grill Pans Review

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(More customer reviews)The day I got it from Sur La Table I went and bought two New York Strips to break it in. They were text-book picture perfect with an external sear with blood red rare interiors. Incredible for seared steaks or burgers. Preheat on high heat for at least five minutes before cooking. Get it smoking hot before you put the meat on the grill. Juices from deglazing or rendered fat can easily be poured off with the two pour spouts to make sauces or reductions. And it is oven and broiler safe. You will not be sorry!

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Cook up bacon in the morning or hamburgers, vegetable kabobs, and a slew of other grilled favorites for dinner with this square-shaped grill pan. Its raised ribbed bottom keeps food up and away from grease for lower-fat cooking, while at the same time creating those delicious, seared grill marks across food. The unit makes it easy to enjoy the taste of outdoor cooking all year long from the convenience of the kitchen stovetop, and its 12-by-12-inch cooking surface allows for cooking up hearty batches to accommodate small families or a group of friends.
Made of heavy-duty cast iron, the pan distributes heat evenly and retains heat nicely--great for slow cooking at low heat temperatures, which intensifies flavors, and its chip-resistant black-matte enamel interior requires no pre-seasoning and can be used right out of the box. The more it's used, the better it gets--cooking oils will penetrate the pores of the matte enamel to create a natural, smooth, nonstick surface. In addition, the durable pan won't react to acidic foods and won't discolor or rust, plus its smooth ceramic bottom will not warp and can be used on all types of heat sources, including induction. The grill pan comes equipped with a long handle with a hole for hanging storage, an opposite helper handle, and two side drip-free spouts for pouring or draining excess liquid. Because of the heat-retaining properties of cast iron, it's not necessary to cook on high heat (medium heat works just fine); the grill pan can also go from the stovetop to the oven (up to 500 degrees F) to the table for serving. Though dishwasher-safe, Staub recommends washing the pan by hand and only using plastic or wood cooking utensils to avoid scratching the enameled surface. Made in France, the enameled cast-iron pan carries a limited lifetime warranty.

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Le Creuset Enameled Cast-Iron Giant Reversible Grill/Griddle Review

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(More customer reviews)Fits over two burners on my stove just right and give equal and consistent heat coverage. Nice drain rim so that when you use the grill area the meat stays up off the heat and doesn't stick, as well as the meats fat is drained off to the sides.
Flip the cooker over and you have a flat surface that accommodates six nice size pancakes and four eggs well. Also can be used for making crepes I discovered.
If you can fit it into your budget buy two. This enables you to cover four gas burners on a stove and while you are cooking up bacon sausage etc on one you can be doing a bushel of pancakes on the other.
Have also used one as a heating plate. I simply place one over two gas burners and heat to hot, then turn down to low or warm so that it keeps the griddle-grill a consistent degree and then I set three containers I have vegetables, pasta etc in, on it and this keeps the food warm but doesn't overcook or burn the food.

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The versatile Le Creuset Grill is a reversible cooking pan for making grill marks on fresh salmon filets or griddling up a batch of burgers. It's enameled cast iron holds the heat over any cooking source and distributes it evenly from one end of the grill to the other--the cast iron is made using traditional foundry techniques and Le Creuset's well-known workmanship. The pan is coated with satin black enamel to avoid odor absorption, so this morning's French toast won't taste like last night's fajitas. The slim grill slides away for storage and is dishwasher-safe. --Lynne Sampson

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Emeril Pre-Seasoned Cast Iron Vertical Poultry Roaster Review

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(More customer reviews)This is a very well made pan. The surface is not as nicely finished as a Lodge product (number one in my book), it is manufactured in China. But the quality is decent and this pan will probably last forever. This in turn makes me wonder if I will regret this purchase. I've used it only once and to be truthful the "infusion" seemed to make no impact on the flavor of the chicken. Maybe I'm just at an age where most of my tastebuds are dead or perhaps I need to find some better recipes. For those who adore beer can chicken cooking this pan will probably be a big hit.
If you want to get a perfect finish on this pan rub it with a generous coat of shortening, warm it very slightly on the stovetop and then pop it into a 500 oven and turn the oven off. I always seal my cast iron just after baking homemade pizzas when the oven is super heated. Just don't put a cold pan into a hot oven. The surface will be glossy and perfect. You better have a good exhaust fan though, as the fumes are not too pleasant.

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Nordic Ware 2-Burner Nonstick Reversible Grill Griddle, 20 by 10-3/4 Inch Review

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(More customer reviews)I was looking for a large grill/griddle that was non-stick, it was almost impossible to find at a fair price.
I thought that the Nordic grill was the one for me...
It is a good grill in that it has a nice size and heats up very well, but the REAL PROBLEM is that it is NOT NON-STICK!!
I don't know what Nordic's idea of non-stick is but this ain't it!If you don't use some Pam spray on it and your grill any meat on it, I promise you IT WILL STICK to the grill! I made that mistake the first time I used it and I nearly had to sandblast the crud off of it and almost ruined the finish. Buyer beware.

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The multi-purpose Reversible Griddle from Nordicware is one piece no kitchen can live without! With one smooth side for frying eggs and pancakes, and another side with raised grates for searing and grilling meat, this cast-aluminum pan does it all. Coated in durable nonstick for easy cleanup and food release.Cast aluminum provides even heat from both burners. One side is flat and one ribbed for frying or grilling. Designed to cover two burners, this griddle measures 20 by 10-3/4 inches. Not recommended for use on glass or ceramic stovetops. Proudly made in the USA by Nordic Ware

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Le Creuset Enameled Cast-Iron 11-3/4-Inch Skillets Review

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(More customer reviews)First of all, let me say I agree with the reviewer who deducted stars from the 9" skillet due to the non-stick coating. Since non-stick coatings are chemicals, I refuse to use any cooking utensil with the coating on them. The original, baked enamel finish on this skillet works great. The secret is using moderate heat and adding oil once the pan warms up, then adding the food items. If the meat sticks, it will unstick as it carmelizes (this also applies to their grilling skillets). I find that I can just wipe mine out and keep using it until I make chili or something messy like that. Then all I do is fill the skillet with water and let it sit a while, then it rinses clean. At the maximum, I've taken a boar bristle brush to a couple of spots once or twice, that's all.
I beseech this company to leave the non-stick coating off their skillets even though one reviewer below seems to prefer it. Or at the minimum give the consumer a choice but I'd bet most would prefer the original, satin finish. In fact, I bought this skillet because of the fired enamel finish as I discovered my well-known name brand stainless steel skillet and stew/pasta pot has too much nickel in them so I can't use them. Anyway, I love this skillet. It makes a good wok too as the burner is under the center of the pan. I can fry up one veggie, push it off to the side where it stays warm while I fry the next one, then push it over until I'm finished. Did I say I loved this skillet?
I wish they made a lid for this skillet as I had to buy another brand which doesn't match but it works. Since most skillets come without lids, this is being silly, I agree. So then, I highly recommend this skillet both for cooking and for easy clean-up.

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A useful size for family size portions eggs or bacon, sautEing a couple of chicken breasts or steaks, this skillet is ideal for browning, and can go in the oven to keep things warm or to continue the cooking process.

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Steak Sizzler Platter With Wood Underliner Review

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(More customer reviews)The only reason I gave this a "one star" rating is that you cannot give negative stars. The intent of steak sizzle platters is that the metal platters are heated, then placed on the insulating platform (wood or bakelite) so that the food sizzles and remains hot during service. The sizzlesplatters offered by Kegworks are soft aluminum (steak knives score them), the finish on the wood insulators is not heat resistant (it melts when the heated metal platters are placed upon the wood), the metal platters significantly discolor after one use and one wash. When we contacted the company about these issues, they pretty much said, "tough". So, don't buy from Kegworks. If you must buy from Kegworks for some psychotic reason, at least don't buy the steak platters from them.
Final score:
Kegworks-10
Kegworks Customer Service -50
Kegworks Steak Platters -5 (they worked once)
Also, if you are uncomfortable buying products from China marketed by (alleged) U.S. firms, you really don't want to buy from Kegworks.

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Emile Henry Flame Top Pizza Stone Review

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(More customer reviews)This is an extremely well-made, high-quality pizza stone that's washable! The handles make it easy to lift in and out of a hot oven, and the glazed exterior makes clean-up a breeze. I have mainly used this stone for baking artisan breads (my husband and I love Artisan Bread in Five Minutes a Day) and the cornmeal or flour used to help the dough slide onto the stone simply brushes off after the bread is done baking. I ordered the Olive green color, and besides being one of my most prized kitchen staples, it's beautiful! If you're looking for a high-quality baking stone--look no further.

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Lodge Logic 11-1/4-Inch Pre-Seasoned Grill Pan Review

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(More customer reviews)I honestly cannot say enough good things about this pan. At first I was skeptical and a little hesistant about cooking with cast iron. Growing up in the south I knew the magic of cast iron cornbread made with fatback, but I also knew the special care that went into seasoning the beloved pieces of cookware. When I saw that this was preseasoned I went for it. I worried that it might be a lightweight pan and only sublime quality for the price but I was pleasantly surprised. This pan has a heavy weight to it and is crafted solidly. I've used it for hamburgers (they make the best I've ever tasted), grilled chicken, pork chops, and shrimp (YUM). Something I learned is that things tend to stick a little so coating the pan with vegetable spray is a good idea. Also, try soaking your shrimp in a mixture of butter and garlic before grilling it. I am in love, it hasn't even left my kitchen counter to go into the cabinet since I bought it because I use it so much. My husband being a Yankee wasn't used to the goodness of the cast iron but now that he sees how perfectly it browns meat while still leaving it moist he is hooked. With this pan I find the grooves to be so helpful. You can season the meat without worrying about all the seasoning burning to the pan. Also they're nice and deep so that the fat that does run off actually stays off the meat. Cleaning it is SO easy! I just run hot water into the pan while it's still hot from the stove then use a sponge or dish towel (NO SOAP) to wipe it out, rinse it off, and then spray with vegetable spray while it's warm before putting it away. I have to say that Lodge has a loyal fan in me. With quality old time cookware like this, without the hassle of seasoning it first you can't go wrong.

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Put restaurant stripes on your grilled favorites like a pro. Low fat cooking as the ribbed bottom pan lets you keep foods from simmering in fatty drippings.10.25 inch round skillet is Seasoned and ready to use.

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Le Creuset Enameled Cast Iron 10 1/4 Inch Square Skillet Grills Review

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(More customer reviews)The only reason why this doesn't get the last star, in my book, is because of its somewhat limited usefulness. However, if you live in an apartment or otherwise anywhere where grilling is impossible, this is the next best thing....like all other Le Creuset products this heats evenly and wonderfully and takes abuse. I got mine as part of a 6-piece set (along with a Dutch Oven, Baking Pan, and Casserole) and sorta at first saw this as a "filler" piece. However, to it's credit, this pan can do even easilly-burned items like tofu dogs and fake bacon WONDERFULLY, which shocked me--I was convinced that nothing could give a "grilled" effect to those items. I even got adventerous the first time I used it and grilled some apple rings. I panicked when some sugar seemed to be burnt on for good despite a good soaking, but after the pot had been dried and put away for 48 hours it flaked right off. Forget what you know about nonstick surfaces, btw, and banish those bad memories of cruddy, flaking Teflon from the 70's. Just treat this well (I only use wooden utensils on it) and it will treat you well. Follow the instructions and enjoy! Just be sure to use a potholder and realize that once this thing gets hot it STAYS hot for a LONG time.

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With Le Creuset grills you can cut the fat but retain the flavor. The deep ribs separate the fat from the food allowing for healthier cooking. The grills can go on the stove or under the broiler - a rainy day will never prevent you from enjoying your favorite barbeque foods. The ribbed base sears food evenly and gives the characteristic char lines. With Le Creuset grills you can serve it with a sizzle. Whether frying, grilling, or sauteing, the satin black enamel interior on our grills can withstand the rigors of everyday use and offer great flexibility. Best of all, they require no seasoning and will not absorb odors or flavors.

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Lodge Logic 5-Quart Double Dutch Oven and Casserole with Skillet Cover Review

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(More customer reviews)I have been cooking with Lodge cast iron for about 7 years and own 8 pieces from their inventory. The Double Dutch Oven is my favorite Lodge cookware due to its versatility.
When using a dutch oven, I usually sear the meat first to add flavor. Usually, this requires searing the meat in several batches. The best part about the Double Dutch is that you can sear the meat in the big pot and in the lid simultaneously, thus reducing the time needed to brown the meat by half. Since the lid is then used for the braising step (after deglazing), you're not increasing the number of items to be cleaned later.
I like the lid so much that I often use it by itself for pan frying. Due to the smallish size (about 10 inches in diameter) and the inherent properties of cast iron, the lid can get incredibly hot if you want it to. Perfect for cooking a steak (it puts on a better crust vs my 12" Lodge skillet). I've even used it as a pie pan in a pinch. When properly seasoned, the lid also works great for cooking eggs without them sticking. A seasoned cast iron pan is the original nonstick and will outlast any synthetic-coated nonstick pan in the market (and without the toxic fumes).
When used as a Dutch Oven, it works like it should. It retains heat well and cooks evenly. There is very little steam that escapes. The smaller 5qt capacity (vs a 7qt Dutch Oven, which I use less now that I've got this one) is also better for cooking moderate amounts of food. Generally, you want little empty space when using a Dutch oven.
In response to the reviewer who has problems getting the lid off, I suggest the following. When setting the lid on the pot, don't align the handles of the two. This will allow you to remove the lid easily, without having to worry about injuries. I've owned another Lodge 5qt Dutch Oven
with a more traditional handle - I don't miss that one at all...nor do I miss not having a standalone 10" skillet.
UPDATE (December 2010):
I've been using this thing for over two years now, several times per week. It is still my favorite, but ever more so. Here's one more thing that you can use this for: Baking super awesome bread that rivals anything you can get at your bakery. One of the secrets of making great rustic breads with a thick chewy/crunchy crust and great oven spring is to use a lot of steam for the first 10 minutes of baking. Bakeries use a steam-injected oven. For us at home, using a covered pot, such as this one, is the easiest way to replicate the effects of a steam oven. After shaping a boule, I place it on the lid, cover it with the main pot and let it proof (so the whole pot is upside down). When the dough is ready, I score it and place the covered pot on a preheated stone in the oven for 10-15 minutes. Then I remove the lid and let the top crust brown while the interior reaches the proper temperature. Depending on your oven, you might have to remove the bread from the lid halfway though cooking so the bottom doesn't burn - I usually put it on a cool baking tray on a rack without a stone. It's a minor inconvenience, but it's easier than trying to steam an oven with boiling water, ices cubes, mister, etc. And the results can't be beat!


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Lodge cast-iron cookware has long been admired for its superior heat retention and even heat distribution, but now the company adds another enticement with its Lodge Logic line. All Lodge Logic cookware, including this 5-quart Dutch oven, comes preseasoned via a proprietary "electrostatic" vegetable-oil spray system and is ready for cooking right out of the box--unlike traditional Lodge cookware, which needs seasoning in your home oven before use. During the timesaving pre-seasoning process, oil penetrates deeply into the cast-iron surface while a high-temperature gas oven seals it in, preserving the cookware for generations and creating an attractive heirloom finish.
The Dutch oven measures 10-1/4 inches in diameter and 4 inches deep--an ideal size for making a large batch of stew or outdoor casserole. The vessel is also suited for boiling water, making rice, or heating up soup, as its cast-iron material delivers a smooth, consistent temperature without wasting heat. The unit's esteemed heat retention particularly enhances slow-cooking recipes that call for tender meats and rich, seasoned flavors. For added versatility, the Dutch oven can be used without the lid as a casserole, and its 1-1/2-inch-deep domed lid doubles as a skillet--perfect for silver-dollar pancakes, eggs, and other breakfast fare. Sturdy, integrated side handles on the oven and its lid help ensure safe, secure transport. With proper care, Lodge Logic cast-iron cookware will last a lifetime. Lodge recommends hand washing the oven, which carries a lifetime warranty, with a stiff brush and hot water.

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Lodge LCC3 Logic Pre-Seasoned Combo Cooker Review

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(More customer reviews)if you are just outfitting your kitchen, start with this pan. Especially if you are cooking for 2 or 3. The 10" deep skillet is one of the least expensive, decent fry pans available. You can do a dutch apple pie with the lid on in the oven, you can cook eggs, pancakes, french toast on the lid. If you are cooking for 4, and want just one fry pan, get the 12". Otherwise this pan does it all. Roast, fry, oven and stove top. The pans are tough, mine is going on 20+ years.
Downside, takes a bit more oil or grease than a Teflon pan, but then if you own a parrot you already know you can't cook on Teflon. Makes you wonder how good it is for the rest of us.

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Get two pieces of cookware in one package with this cast iron Combo Cooker from the Lodge Logic line. It features a 3-quart base that can act as a deep skillet or shallow Dutch oven and a shallow 10-1/4-inch skillet/griddle that also acts as a lid to the 3-quart base. Cast iron creates superior heat retention, heats evenly, and loves a campfire, unlike flimsier pans. The American-based company Lodge has been fine-tuning its construction of rugged, cast-iron cookware for more than a century. No other metal is as long-lasting and works as well for spreading and retaining heat evenly during cooking. Lodge's Logic line of cookware comes factory pre-seasoned with the company's vegetable oil formula, and is ready to use right out of the box.
While both come pre-seasoned to prevent food from sticking, they work best when sprayed or lightly coated with vegetable oil before use. After the meal is done, simply scrub the cast iron with a stiff brush and hot water, no soap, and dry immediately. Lodge covers the sturdy oven with a lifetime limited warranty against defects, and when cared for properly, this virtually indestructible pan should last for generations.

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Lodge Logic LPGI3 Pro 20-by-10-7/16-Inch Cast-Iron Grill/Griddle Review

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(More customer reviews)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?

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Seasoned and ready to use. The griddle of your dreams!Larger than the Grid Iron griddle this reversible two-burner griddle features a slight slope for a generous grease gutter. Cooking surface is 19 1/4x 8 1/2

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Lodge Logic L8SGP3 Pre-Seasoned Square Grill Pan Review

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(More customer reviews)I just cooked a thick ribeye steak using this grill. It's the first thing that I have cooked on it. Similar to a cast iron frying pan that I have, this generates a lot of "smoke". I had to take the battery out of my smoke detector, and open windows. I think I cooked it at a slightly higher temperature than I needed to. If smoke is a problem, think twice about buying this.
The result is the best steak I have ever cooked indoors. It beats any electric grill I have ever used, and it beats the George Foreman grill hands down. I would say that the results are almost restaurant quality. I look forward to cooking hamburgers within the next day or so.
I think this would work better with slightly less thick cuts of meat. Even at high heat it took longer than it would have taken on a grill. During the cooking I put a metal lid over the pan to control splattering.
I think it will be a breeze to clean. Oiling it after cleaning, with the ridges, will be a little more work than for smoother surfaces.
Because the ridges are so high, the grill does a great job of cooking away from the fat, and probably (my guess) does even a better job than the George Foreman grill in that regard.
Pans like this pay for themselves. This pan is about the cost of a dinner for two, and it will result in less eating out.
Update: I cleaned the pan after making the steak. It was more difficult to clean than other cast iron pans due to the ridges, however, I think I need to find a different tool to clean it with. Someone recommended a grill pad or brush. Also, I usually put the pan over enough heat to evaporate any water from cleaning, and then apply a thin amount of oil. This was also harder. I think it will get better with practice. In any case, the results were worth it.
I will be trying burgers and pork chops soon, so stay tuned!
Update: I cooked pork chops tonight on this grill, and they are the best pork chops I have ever had in my life. I let the pan heat up, and usually also have the electric burner on high heat when adding the meat. I then turn it down a bit. The cast iron doesn't cool off, and it sears the juices in. I have found that a metal cover over the grill works well to keep in splatters and heat. Another thing that is helpful is a temperature fork, which told me tonight that the chops were at 180 degrees, otherwise I would have overcooked them.
This is by far the best money that I have spent on cooking equipment, and it will definitely save a lot of $$$ because I will treat myself to excellent home-cooked meals more often.

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Pre seasoned and ready to use, this square cast-iron grill pan provides an array of convenient features. The pan's ribbed bottom keeps food up and away from grease for low-fat cooking, while at the same time making tasty-looking stripes across grilled favorites. To avoid what some consider the mysterious or time-consuming process of "seasoning" cast iron pans, Lodge makes the benefits of cast iron effortless. After evenly coating all surfaces with an electrostatic spray of vegetable oil, the cookware is put into an extremely high-temperature industrial oven, which bakes the coating into the surface. The result is a better-looking and better-performing pan than if it was seasoned at home. A hole in the pan's sturdy handle allows for hanging the item when not in use. The square grill pan measures 10-1/2 by 10-1/2 by 1-3/4 inches and carries a lifetime warranty.

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