Condition: New Packaging: Brown Box Warranty: Original Manufacturer Manufacturer: Lodge Model: P12SGR3
Features Include: • 12” square cast-iron grill pan • Long handle and helper handle for extra stability • Handle has a hole in the center for hanging • The raised ridges allow fat to drain • Cast iron retains heat superbly and evenly • Made of preseasoned cast-iron • Hand wash only • Cleans easily with hot water and stiff brush • Oven safe to 500° F • Dimensions: 11.5 x 10.5 x 1.8”
They are selling this through Newegg.com for $27.99 - free shipping.
Toadster
Thrifty Member
posted: Jan. 30, 2013 @ 12:40p
what does everyone use to reduce splatter with these type of skillets? I love how they cook, just usually a big mess afterwards
buxtong
Member
posted: Jan. 30, 2013 @ 1:39p
Back in the 90's, stores used to sell a very close woven wire mesh screen, usually with a plastic handle. It was available in a fairly large size to cover the splatter of multi-sized skillets. They worked pretty well and weren't bad to clean.
rootbear
Cranky Member
posted: Jan. 30, 2013 @ 5:11p
buxtong said: Back in the 90's, stores used to sell a very close woven wire mesh screen, usually with a plastic handle. It was available in a fairly large size to cover the splatter of multi-sized skillets. They worked pretty well and weren't bad to clean.
They still sell these at kitchen supply stores. I have a set and just through them in the dishwasher when they need to be cleaned.
rootbear said: buxtong said: Back in the 90's, stores used to sell a very close woven wire mesh screen, usually with a plastic handle. It was available in a fairly large size to cover the splatter of multi-sized skillets. They worked pretty well and weren't bad to clean.
They still sell these at kitchen supply stores. I have a set and just through them in the dishwasher when they need to be cleaned.
Handwashing is reccommended
rootbear
Cranky Member
posted: Jan. 30, 2013 @ 5:26p
archena said: rootbear said: buxtong said: Back in the 90's, stores used to sell a very close woven wire mesh screen, usually with a plastic handle. It was available in a fairly large size to cover the splatter of multi-sized skillets. They worked pretty well and weren't bad to clean.
They still sell these at kitchen supply stores. I have a set and just through them in the dishwasher when they need to be cleaned.
Handwashing is reccommended
Sorry, not the frying pan. I meant the mesh splatter screens are what I throw in the dishwasher. I have never put any of my pans in a dishwasher.
ronnymills
Wacky Member
posted: Jan. 30, 2013 @ 5:28p
archena said: rootbear said: buxtong said: Back in the 90's, stores used to sell a very close woven wire mesh screen, usually with a plastic handle. It was available in a fairly large size to cover the splatter of multi-sized skillets. They worked pretty well and weren't bad to clean.
They still sell these at kitchen supply stores. I have a set and just through them in the dishwasher when they need to be cleaned.
Handwashing is reccommended
Handwashing the wire mesh is a pain in the you-know-what. Dishwasher is just fine.
all the other Lodge items have already sold out this morning
TakeTheActive
Senior Member - 3K
posted: Jan. 30, 2013 @ 6:27p
Toadster said: what does everyone use to reduce splatter with these type of skillets?buxtong said: Back in the 90's, stores used to sell a very close woven wire mesh screen, usually with a plastic handle. It was available in a fairly large size to cover the splatter of multi-sized skillets. They worked pretty well and weren't bad to clean.The mesh 'Splatter Shields' were available as a set of 2 (i.e. different sizes) for ~$10 @ WalMart last time I walked down the 'Kitchen Utensils' aisle. Possibly Target too...
Toadster said: ...I love how they cook, just usually a big mess afterwardsI bought one years ago for burgers but compared to my Forman Grill, which itself is kind of a PITA to clean, the Lodge is worse. You have to FLIP what you're cooking, TEMPORARILY removing the shield and splattering at least some grease that you have to clean from the stove, clean both the pan and the shield and the pan is HEAVY to hold. I've reverted back to my Forman Grill - just be sure to clean it RIGHT AFTER cooking, while it's still hot and the boiling water from the soaked paper towel easily dislodges the grease and burnt food particles.
rootbear
Cranky Member
posted: Jan. 30, 2013 @ 7:18p
TakeTheActive said:
Toadster said: what does everyone use to reduce splatter with these type of skillets?buxtong said: Back in the 90's, stores used to sell a very close woven wire mesh screen, usually with a plastic handle. It was available in a fairly large size to cover the splatter of multi-sized skillets. They worked pretty well and weren't bad to clean.The mesh 'Splatter Shields' were available as a set of 2 (i.e. different sizes) for ~$10 @ WalMart last time I walked down the 'Kitchen Utensils' aisle. Possibly Target too...
Toadster said: ...I love how they cook, just usually a big mess afterwardsI bought one years ago for burgers but compared to my Forman Grill, which itself is kind of a PITA to clean, the Lodge is worse. You have to FLIP what you're cooking, TEMPORARILY removing the shield and splattering at least some grease that you have to clean from the stove, clean both the pan and the shield and the pan is HEAVY to hold. I've reverted back to my Forman Grill - just be sure to clean it RIGHT AFTER cooking, while it's still hot and the boiling water from the soaked paper towel easily dislodges the grease and burnt food particles.
I agree with you for when it comes to burgers being better in a GF but I like these Lodge raised ridge grill pans better for steaks and chicken breast.
thebigo
Senior Member - 1K
posted: Jan. 30, 2013 @ 10:08p
The obvious question: What are these seasoned with?
jschuk
Member
posted: Jan. 30, 2013 @ 11:29p
thebigo said: The obvious question: What are these seasoned with?
Cooking oil (most likely vegetable). Cast iron is uneven and has voids/pores. It is coated with oil and then baked which smooths out the surface and creates a somewhat non-sticking surface. Don't wash them with soap or you will remove the oil/grease that keeps the cast iron sealed. I have been cooking a lot with cast iron in my son's Boy Scout troop and we simply use salt and a damp cloth to wipe them clean. The salt acts as an abrasive to scrape the crud off but leaves the coating on. On our campout last weekend I told one of the scouts to simply grab a chunk of hardened snow/ice and use that (same effect with abrasive ice crystals).
StueyG
Hysterical member
posted: Jan. 31, 2013 @ 12:08a
We have always just put some water in the pan and let it cook for a bit - drain the water - wipe down with a towel. It does not require that much work. Just make sure it is dry when done.
Look it up and you will see an overwhelming majority of people do this and have had their pans around for 20-30 years with no issues. No use fighting it scrubbing too much - after boiling it with water you can wipe and be done.
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