Lodge 17L8SGP3 26.67 cm / 10.5 inch Pre-Seasoned Cast Iron Square Grill Pan / Fat-Free Fryer, Black

Price: £34.99
(as of Jul 22,2024 08:06:10 UTC – Lodge Cast Iron Griddles and Grill Pans – Cook in Style!
Why not cook your bacon, burgers, sausages, steaks, eggs and pancakes in style courtesy of Lodge’s impressive range of cast iron griddles and grill pans? Available in a variety of shapes/sizes – and boasting clever design features that trap unwanted grease/fat and enable simple, mess-free serving – the griddles/grill pans will enhance even the most well-equipped of kitchens. You can now create those tantalising grill marks from the comfort of your own home!

About Lodge – 100 Years and Still Cooking
Originally established by Joseph Lodge in 1896 – and with over 118 years of experience – Lodge is renowned for producing the finest cast iron cookware in the world. The family-owned company, based in South Pittsburg (Tennessee), is the only remaining manufacturer of cast iron cookware in the USA. The business has survived two World Wars and the Great Depression and continues to prosper today due to its legacy of quality and dedication to improving manufacturing methods.

The Evolution of Lodge
Lodge’s legendary foundry has undergone several notable upgrades as the company has grown. In order to respond to increasing demand, it was converted from a hand-pour operation to an automated moulding process in 1950. This led to safer and more efficient manufacturing procedures. In 1992, with an emphasis on conservation, Lodge’s coal-fired cupola furnaces were replaced by an electro-magnetic induction melting system. With consumer demand beginning to exceed foundry capacity, Lodge recently completed a comprehensive expansion of its facilities that cost in excess of 30 million dollars. This included new melting and sand systems, an additional moulding line and enhanced seasoning capabilities. These developments have increased capacity by almost 50% and have ensured that Lodge’s foundry is now the most technologically-advanced in the world.

Why Cast Iron?
Cast iron provides the finest heat distribution and retention of any cookware metal. The heat spreads rapidly and evenly across both the bottom and sides of the material and stays hot for a prolonged period of time. It is also extremely versatile and can be used to sear, fry, sauté, grill, roast, bake, braise and broil – both indoors or out. Cast iron will tolerate any heat source (except microwaves) and is therefore suitable for induction, ceramic, electric and gas cooktops. It will perform effortlessly in the oven, on the stove, in the grill and even on barbecues/campfires. The material is also brutally durable to the point of being almost indestructible. In fact, amazingly, some of the very first skillets, griddles and Dutch ovens, produced more than 100 years ago, are still being used in kitchens today!

Why Lodge Cast Iron?
Every shipment of iron that arrives at Lodge’s foundry passes through a stringent radiation detector. This ensures that no contaminants are able to enter the manufacturing process. Although standard procedure at Lodge, many other factories around the world do not follow this protocol and actually encourage the addition of secondary materials to the iron so that production quantity is maximised.

Lodge’s privately-held metal formula and precision moulding systems are the result of the company’s continued dedication to improving quality – a process that began with the very first skillet that was ever made.

Not even the most expensive stainless steel or aluminium cookware comes close to rivalling the heat distribution/retention, versatility, durability and value of Lodge cast iron. Its cooking performance ensures that it is an essential tool for both professional chefs and discerning home cooks.

Seasoning – a Natural Coating that Improves with Use
In 2002 Lodge introduced pre-seasoned cookware, known as the Lodge Logic range, into their ever-evolving assortment. This eliminated the requirement for seasoning prior to initial usage and ensured that Lodge cookware was ready to use as soon as it was removed from its packaging. At the time this was an industry first. It has since become standard practice.

The Lodge seasoning procedure is a multiple-step process in which vegetable oil is applied via an electrostatic spray system that coats the cookware. It is then baked into the iron in commercial ovens at temperatures of 600 degrees Fahrenheit (315 degrees Celsius). This allows the oil to penetrate deeply into the pores of the iron and provides the easy-release properties that are equivalent to a natural non-stick surface. Crucially, this process eliminates the health concerns that are associated with chemical non-stick coatings.

The foundry-based seasoning process is far superior to what can be achieved at home. The oil is more advanced, the spray system coats the cookware more uniformly and the oven temperature is substantially hotter. Independent tests have confirmed that it takes several years of regular home seasoning to equal the performance of that attained at the factory.

That said, in addition to the pre-seasoning that occurs during production of Lodge’s cast iron cookware, the natural non-stick surface can actually be enhanced and repaired (if necessary) once it has been used. This capability, which isn’t evident in chemical-based coatings, means that Lodge products can be used on a regular basis for 100 years or more!

The Lodge ‘Bubble’
Lodge cookware is hanging as it passes through the electrostatic sprayer and conveyer oven. As a result of this, a ‘bubble’ or ‘blister’ of oil may form at the southern-most point of the product and be initially visible when unpackaged for use. The ‘bubble/blister’ can be rubbed-off and will leave a brown spot directly underneath it. This is not rust – it is a seasoned spot that is indicative of the varnishing stage of the coating process. It will turn black with usage, as does home-seasoned iron when employed repeatedly.

It is not the intention of Lodge to produce cookware that appears as if a non-stick coating has been applied to it. The black patina given to the products by the seasoning process is not paint, is not a synthetic polymer coating, nor is it enamel – all of which modify the valuable characteristics of cast iron. It is, in fact, vegetable oil that has been baked into the cookware. This is a functional application; it isn’t a cosmetic one.

Care and Use Instructions – Follow these to Ensure that Your Lodge Cast Iron Lasts a Lifetime!
Care
1) Hand wash and dry immediately – even before the very first use.
2) Allow your cookware to cool naturally prior to cleaning (plunging hot cast iron into water may cause damage).
3) Rub a small amount of vegetable oil into the product after every wash. Use just enough to restore the sheen, without it becoming ‘sticky’. This reinforces the natural seasoning and protects the cast iron from moisture (which can lead to rusting).

Use
1) It is safe to use metal, wood or silicone utensils with your cookware.
2) Some foods (especially eggs) may stick to some degree during initial usage. It is advisable to employ extra oil or butter until the seasoning has built-up.
3) Acidic foods such as tomatoes, beans and certain sauces can damage the seasoning and should be avoided until the natural non-stick layer has matured.
4) Cast iron rarely needs to be placed on an above-medium heat setting if adequately pre-heated. On occasions when a higher cooking temperature is required, elevate the heat gradually and apply oil just prior to adding the food in order to prevent sticking.
5) Holders/mitts are essential when using the handles. Protect countertops with trivets.

Cleaning – to Soap or not to Soap?
Lodge cookware reaches 400 degrees Fahrenheit (204 degrees Celsius) in 4 minutes on a medium heat setting and is sterile at 212 degrees Fahrenheit (100 degrees Celsius), so soap is often not necessary. However, if using it is preferred, wash with mild soapy water and dry immediately before adding oil.

Dishwashers, strong detergents and metal scouring pads will remove seasoning, so are not recommended.

How to Reverse Rusting
Without protective seasoning, iron can rust. If this does occur, it can be easily fixed by scouring the rust, rinsing and drying the cookware, and then applying a small quantity of vegetable oil.

If significant rusting is apparent then the cookware may need to be re-seasoned. Visit www.lodgemfg.com for specific directions.

Lodge’s Limited Lifetime Warranty
Lodge cast iron is warranted to the purchaser by Lodge Manufacturing Company, Inc. to be free from defects in material and workmanship at the time of purchase. Small cosmetic blemishes inherent to sand casting and hand finishing which do not affect the performance of the cookware are not covered. This warranty extends from the date of purchase, for the lifetime of the original owner. This limited lifetime warranty is exclusive of all other warranties expressed or implied. This warranty is made by Lodge Manufacturing Company, Inc. and no other person or entity.

For this warranty to apply, the owner must follow the use and care instructions provided with the product. The warranty covers normal household use, but does not include damage from abuse, neglect, abnormal wear, or any use not consistent with the directions included with the cookware. Rust is not considered a defect.Tips for Preventing Rust

• Never soak the pan: Since cast iron is so vulnerable to rust, it’s best to limit your pan’s exposure to water as much as possible.
• Don’t let the pan air dry: Wipe off any excess water with a towel immediately after rinsing. To get your skillet bone dry, pop it on the burner to remove extra moisture
• Lightly oil after use: Once dried, rub your skillet with a thin layer of vegetable oil before storing
• Seasoning: Drop a tablespoon of vegetable oil on the pan/utensil and spread it around with your fingers or a paper towel. (Take care not to burn yourself on a warm skillet!). Oil the outside and the handle, too. Next, take a folded napkin and wipe off the excess oil. You’ll want the skillet to be lightly greased. Set your oven to 350 degrees and put some aluminum foil on the bottom rack. Then pop the skillet in, upside down, on the upper rack for about 1 hour. Turn the oven off and leave the pan inside until it’s cool. The oil will bake into the pores of the pan, providing a non-stick finish

Perfect for cooking bacon, steaks and other meat, poultry and fish
Ribbed surface is designed to ensure that unwanted grease drains away from food
Ridged bottom also creates desirable grill marks
Pre-seasoned at Lodge’s foundry for a natural, easy-release finish that improves with use
Unparalleled distribution and retention of heat ensures rapid and efficient cooking
Suitable for use on induction, ceramic, electric and gas cooktops, as well as in the oven, on the stove, in the grill and on barbecues/campfires
Extremely versatile – can be used to sear, fry, sauté, grill, roast, bake, braise and broil (both indoors or out)
Compatible with metal, wood and silicone utensils
Clean via hand washing (Lodge cast iron is sterile at 212 degrees Fahrenheit/100 degrees Celsius, so detergents are optional)
Brutally tough – can last for over 100 years if care and use instructions (included with item) are followed
)

Reviewer: John Black
Rating: 5.0 out of 5 stars
Title: Solid and great for a steak
Review: Good quality and very solid. Rather heavy, but it is great for steaks!

Reviewer: Amazon Customer
Rating: 5.0 out of 5 stars
Title: Solid, heavy utensil
Review: I bought this mainly to cook steaks and burgers and it is used only occasionally. Beware of it size as the dimensions refer to the overall size of 10.5 inches whereas the actual cooking surface is 8.5inches, something to consider if you’re planning to cook 2 good size steaks. Nevertheless it does what I expected from it, delicious steaks and perfect burgers. I’ve not had problems of some reviewers with cleaning, in fact it cleaned as easily as some non-stick cookware. One other thing – it is HEAVY and just as well it has 2 handles. New to cast iron cookware I’m thinking of getting the Lodge frying pan.

Reviewer: MR G MCMECKAN
Rating: 4.0 out of 5 stars
Title: Lodge chargrill pan
Review: Sturdy pan good value for money

Reviewer: cdc
Rating: 5.0 out of 5 stars
Title: Love cast iron and lodge knows how to make good cookware
Review: I have both a skillet and this grill pan. It is beautifully sturdy and I know it will outlast me, future generations will continue using my grill and pan! My only gripe is the non stick coating, which is just burnt fat that lodge sprays on their pans and then cooks until it carbonizes. I am not particularly fond of it and with time it has chipped off. This is not a problem as I can re-season my pans myself, but I would’ve preferred if it were unseasoned and instead I could season it myself from the get-go. Also, cooking acidic foods (like tomato sauces) for a prolonged period of time is not the best idea, as they do seem to acquire a slight metallic taste, so be warned.

Reviewer: Fenimore Cooper
Rating: 5.0 out of 5 stars
Title: Excellent grill pan
Review: I’ve had this pan now for around 18 months so have tested it fairly thoroughly. It has cooked steaks, chops, spatchcock poussin, aubergine and more. It does a great job. No issues and pleased that it retains its original seasoning after quite a lot of scrubbing to clear away meat residues etc. Would definitely recommend.

Reviewer: Jonny
Rating: 5.0 out of 5 stars
Title: Best pan I’ve ever bought
Review: Best pan I’ve every bought for cooking meat by far. It makes the steaks taste much more chargrilled than I expected for a pan. Makes them taste better than our gas BBQ does them. Such great value for money. Well worth the money spent. The only drawback is I t takes some getting used to cleaning and seasoning it every time you use it. It’s harder to clean than your average non-stick pan (as expected) but the way it cooks your steak is well worth the cleaning effort. It doesn’t lose heat like a normal pan does when you try to cook a few steaks at a time. Maintains heat even 5-10 minutes after you turn the hob off. Excellent!

Reviewer: MANJIT
Rating: 5.0 out of 5 stars
Title: Impressed with first use
Review: My first cast iron kitchen ware. Bought some sausages just to try it out!! Followed the initial cleaning, drying procedure. Sausages cooked perfectly. There was some slight sticking but I expected that. Looking forward to wacking some burgers and chicken on! Be warned, the pan gets hot, the handle gets hot and stays hot even when heat is turned off. I had a quick touch of the handle and pan after 15 minutes or so, I’m sure I could’ve put some toast on there! Impressed so far

Reviewer: Teetotaller
Rating: 1.0 out of 5 stars
Title: Badly Made/Low Quality
Review: I was expecting a nice quality American pan, but was very annoyed to find a chip in the corner where it has been badly made. So much for American quality. I might as well have bought a Chinese one! This is being returned!

Reviewer: Carbor Undium
Rating: 5.0 out of 5 stars
Title:
Review: Soy fan de los utensilios de hierro forjado y este es de los mejores que he comprado. viene pre sazonado, que significa que no hay que pasar por procedimientos tediosos para sazonarlo.Como todos los utensilios de hierro forjado es muy pesado y los detalles de su agarradera tiene algunos filos que no fueron eliminados, pero en general es de excelente calidad. Me gusto mucho.

Reviewer: GP
Rating: 5.0 out of 5 stars
Title:
Review: Like my other Lodge cast iron pan, this one is well made and properly pre-seasoned. It’s pretty much the same pan except square and with a grill bottom. This makes it a bit more difficult to clean, but not that much more so. It does a great job on steaks and grilled vegetables — almost like having an indoor BBQ!

Reviewer: michel
Rating: 5.0 out of 5 stars
Title:
Review: Moins connue que les Marques européennes, mais beaucoup moins chère pour le même résultat… Conseil : Il est indispensable de faire un bon culottage (frotter d’huile l’intérieur et l’extérieur de votre sauteuse et mettre au four à 220° pendant 50 minutes, laisser refroidir dans le four, 3fois.) avant 1ère utilisation si vous ne voulez pas que ça accroche…

Reviewer: Dylanjosh
Rating: 5.0 out of 5 stars
Title:
Review: Please remember to season on stove top. (Rub a thin layer of oil on it and set on high heat until it smokes). Then after it cools put another thing layer of oil to protect from rust.

Reviewer: Jose L.
Rating: 5.0 out of 5 stars
Title:
Review: La sartén es maravillosa. Pesa un quintal, pero es que es de hierro. Si quieres freír a la plancha unos filetes o entrecots, unas chuletillas de cordero, unas orejas de cerdo, unos espárragos trigueros, unas setas o verduritas,… es la sartén ideal. Cocina natural con un material noble, sin químicos dañinos para el oranismo. Requiere paciencia hasta que se calienta bien a fuego medio, luego se puede subir a 3/4, pero con cuidado. Para que no se pegue hay que esperar a que la carne selle antes de moverla o darle la vuelta. Aunque se pegue un poco algo a veces, da igual, el resultado y sabor es espectacular. Luego hay que lavarla en agua tibia con la parte suave del estropajo con un jabón neutro tipo Lagarto espumando bien, usando los dedos de la mano si es necesario para despegar lo más incrustado. Secar rápido con papel de cocina y crear después una pequeña lámina de aceite con otro papel de cocina, guardar y hasta la siguiente. Usándola así, es una maravilla, es una sartén para toda la vida. Con el tiempo se le puede hacer un curado cubriendo la base con sal gorda y poniéndola al fuego, removiendo de vez en cuando con una pala de madera. De esta manera, sacaremos en la sal la poca grasa que pueda tener aún incrustada. Pero solo es necesario hacerlo cada bastante tiempo.

Lodge Cast Iron Griddles and Grill Pans – Cook in Style!
Why not cook your bacon, burgers, sausages, steaks, eggs and pancakes in style courtesy of Lodge’s impressive range of cast iron griddles and grill pans? Available in a variety of shapes/sizes – and boasting clever design features that trap unwanted grease/fat and enable simple, mess-free serving – the griddles/grill pans will enhance even the most well-equipped of kitchens. You can now create those tantalising grill marks from the comfort of your own home!

About Lodge – 100 Years and Still Cooking
Originally established by Joseph Lodge in 1896 – and with over 118 years of experience – Lodge is renowned for producing the finest cast iron cookware in the world. The family-owned company, based in South Pittsburg (Tennessee), is the only remaining manufacturer of cast iron cookware in the USA. The business has survived two World Wars and the Great Depression and continues to prosper today due to its legacy of quality and dedication to improving manufacturing methods.

The Evolution of Lodge
Lodge’s legendary foundry has undergone several notable upgrades as the company has grown. In order to respond to increasing demand, it was converted from a hand-pour operation to an automated moulding process in 1950. This led to safer and more efficient manufacturing procedures. In 1992, with an emphasis on conservation, Lodge’s coal-fired cupola furnaces were replaced by an electro-magnetic induction melting system. With consumer demand beginning to exceed foundry capacity, Lodge recently completed a comprehensive expansion of its facilities that cost in excess of 30 million dollars. This included new melting and sand systems, an additional moulding line and enhanced seasoning capabilities. These developments have increased capacity by almost 50% and have ensured that Lodge’s foundry is now the most technologically-advanced in the world.

Why Cast Iron?
Cast iron provides the finest heat distribution and retention of any cookware metal. The heat spreads rapidly and evenly across both the bottom and sides of the material and stays hot for a prolonged period of time. It is also extremely versatile and can be used to sear, fry, sauté, grill, roast, bake, braise and broil – both indoors or out. Cast iron will tolerate any heat source (except microwaves) and is therefore suitable for induction, ceramic, electric and gas cooktops. It will perform effortlessly in the oven, on the stove, in the grill and even on barbecues/campfires. The material is also brutally durable to the point of being almost indestructible. In fact, amazingly, some of the very first skillets, griddles and Dutch ovens, produced more than 100 years ago, are still being used in kitchens today!

Why Lodge Cast Iron?
Every shipment of iron that arrives at Lodge’s foundry passes through a stringent radiation detector. This ensures that no contaminants are able to enter the manufacturing process. Although standard procedure at Lodge, many other factories around the world do not follow this protocol and actually encourage the addition of secondary materials to the iron so that production quantity is maximised.

Lodge’s privately-held metal formula and precision moulding systems are the result of the company’s continued dedication to improving quality – a process that began with the very first skillet that was ever made.

Not even the most expensive stainless steel or aluminium cookware comes close to rivalling the heat distribution/retention, versatility, durability and value of Lodge cast iron. Its cooking performance ensures that it is an essential tool for both professional chefs and discerning home cooks.

Seasoning – a Natural Coating that Improves with Use
In 2002 Lodge introduced pre-seasoned cookware, known as the Lodge Logic range, into their ever-evolving assortment. This eliminated the requirement for seasoning prior to initial usage and ensured that Lodge cookware was ready to use as soon as it was removed from its packaging. At the time this was an industry first. It has since become standard practice.

The Lodge seasoning procedure is a multiple-step process in which vegetable oil is applied via an electrostatic spray system that coats the cookware. It is then baked into the iron in commercial ovens at temperatures of 600 degrees Fahrenheit (315 degrees Celsius). This allows the oil to penetrate deeply into the pores of the iron and provides the easy-release properties that are equivalent to a natural non-stick surface. Crucially, this process eliminates the health concerns that are associated with chemical non-stick coatings.

The foundry-based seasoning process is far superior to what can be achieved at home. The oil is more advanced, the spray system coats the cookware more uniformly and the oven temperature is substantially hotter. Independent tests have confirmed that it takes several years of regular home seasoning to equal the performance of that attained at the factory.

That said, in addition to the pre-seasoning that occurs during production of Lodge’s cast iron cookware, the natural non-stick surface can actually be enhanced and repaired (if necessary) once it has been used. This capability, which isn’t evident in chemical-based coatings, means that Lodge products can be used on a regular basis for 100 years or more!

The Lodge ‘Bubble’
Lodge cookware is hanging as it passes through the electrostatic sprayer and conveyer oven. As a result of this, a ‘bubble’ or ‘blister’ of oil may form at the southern-most point of the product and be initially visible when unpackaged for use. The ‘bubble/blister’ can be rubbed-off and will leave a brown spot directly underneath it. This is not rust – it is a seasoned spot that is indicative of the varnishing stage of the coating process. It will turn black with usage, as does home-seasoned iron when employed repeatedly.

It is not the intention of Lodge to produce cookware that appears as if a non-stick coating has been applied to it. The black patina given to the products by the seasoning process is not paint, is not a synthetic polymer coating, nor is it enamel – all of which modify the valuable characteristics of cast iron. It is, in fact, vegetable oil that has been baked into the cookware. This is a functional application; it isn’t a cosmetic one.

Care and Use Instructions – Follow these to Ensure that Your Lodge Cast Iron Lasts a Lifetime!
Care
1) Hand wash and dry immediately – even before the very first use.
2) Allow your cookware to cool naturally prior to cleaning (plunging hot cast iron into water may cause damage).
3) Rub a small amount of vegetable oil into the product after every wash. Use just enough to restore the sheen, without it becoming ‘sticky’. This reinforces the natural seasoning and protects the cast iron from moisture (which can lead to rusting).

Use
1) It is safe to use metal, wood or silicone utensils with your cookware.
2) Some foods (especially eggs) may stick to some degree during initial usage. It is advisable to employ extra oil or butter until the seasoning has built-up.
3) Acidic foods such as tomatoes, beans and certain sauces can damage the seasoning and should be avoided until the natural non-stick layer has matured.
4) Cast iron rarely needs to be placed on an above-medium heat setting if adequately pre-heated. On occasions when a higher cooking temperature is required, elevate the heat gradually and apply oil just prior to adding the food in order to prevent sticking.
5) Holders/mitts are essential when using the handles. Protect countertops with trivets.

Cleaning – to Soap or not to Soap?
Lodge cookware reaches 400 degrees Fahrenheit (204 degrees Celsius) in 4 minutes on a medium heat setting and is sterile at 212 degrees Fahrenheit (100 degrees Celsius), so soap is often not necessary. However, if using it is preferred, wash with mild soapy water and dry immediately before adding oil.

Dishwashers, strong detergents and metal scouring pads will remove seasoning, so are not recommended.

How to Reverse Rusting
Without protective seasoning, iron can rust. If this does occur, it can be easily fixed by scouring the rust, rinsing and drying the cookware, and then applying a small quantity of vegetable oil.

If significant rusting is apparent then the cookware may need to be re-seasoned. Visit www.lodgemfg.com for specific directions.

Lodge’s Limited Lifetime Warranty
Lodge cast iron is warranted to the purchaser by Lodge Manufacturing Company, Inc. to be free from defects in material and workmanship at the time of purchase. Small cosmetic blemishes inherent to sand casting and hand finishing which do not affect the performance of the cookware are not covered. This warranty extends from the date of purchase, for the lifetime of the original owner. This limited lifetime warranty is exclusive of all other warranties expressed or implied. This warranty is made by Lodge Manufacturing Company, Inc. and no other person or entity.

For this warranty to apply, the owner must follow the use and care instructions provided with the product. The warranty covers normal household use, but does not include damage from abuse, neglect, abnormal wear, or any use not consistent with the directions included with the cookware. Rust is not considered a defect.Tips for Preventing Rust

• Never soak the pan: Since cast iron is so vulnerable to rust, it’s best to limit your pan’s exposure to water as much as possible.
• Don’t let the pan air dry: Wipe off any excess water with a towel immediately after rinsing. To get your skillet bone dry, pop it on the burner to remove extra moisture
• Lightly oil after use: Once dried, rub your skillet with a thin layer of vegetable oil before storing
• Seasoning: Drop a tablespoon of vegetable oil on the pan/utensil and spread it around with your fingers or a paper towel. (Take care not to burn yourself on a warm skillet!). Oil the outside and the handle, too. Next, take a folded napkin and wipe off the excess oil. You’ll want the skillet to be lightly greased. Set your oven to 350 degrees and put some aluminum foil on the bottom rack. Then pop the skillet in, upside down, on the upper rack for about 1 hour. Turn the oven off and leave the pan inside until it’s cool. The oil will bake into the pores of the pan, providing a non-stick finish

Perfect for cooking bacon, steaks and other meat, poultry and fish
Ribbed surface is designed to ensure that unwanted grease drains away from food
Ridged bottom also creates desirable grill marks
Pre-seasoned at Lodge’s foundry for a natural, easy-release finish that improves with use
Unparalleled distribution and retention of heat ensures rapid and efficient cooking
Suitable for use on induction, ceramic, electric and gas cooktops, as well as in the oven, on the stove, in the grill and on barbecues/campfires
Extremely versatile – can be used to sear, fry, sauté, grill, roast, bake, braise and broil (both indoors or out)
Compatible with metal, wood and silicone utensils
Clean via hand washing (Lodge cast iron is sterile at 212 degrees Fahrenheit/100 degrees Celsius, so detergents are optional)
Brutally tough – can last for over 100 years if care and use instructions (included with item) are followed