---
product_id: 4127851
title: "Lodge Cast Iron Grill Pan, 10.25-inch"
brand: "lodge"
price: "€ 146.81"
currency: EUR
in_stock: null
reviews_count: 10
category: "Lodge"
url: https://www.desertcart.gr/products/4127851-lodge-cast-iron-grill-pan-10-25-inch
store_origin: GR
region: Greece
---

# Deep ridges for grease drainage Superior heat retention Durable cast iron build Lodge Cast Iron Grill Pan, 10.25-inch

**Brand:** lodge
**Price:** € 146.81
**Availability:** ❌ Out of Stock

## Summary

> 🔥 Elevate your indoor grilling game with timeless cast iron craftsmanship!

## Quick Answers

- **What is this?** Lodge Cast Iron Grill Pan, 10.25-inch by lodge
- **How much does it cost?** € 146.81 with free shipping
- **Is it available?** Currently out of stock
- **Where can I buy it?** [www.desertcart.gr](https://www.desertcart.gr/products/4127851-lodge-cast-iron-grill-pan-10-25-inch)

## Best For

- lodge enthusiasts

## Why This Product

- Trusted lodge brand quality
- Free international shipping included
- Worldwide delivery with tracking
- 15-day hassle-free returns

## Key Features

- • **Unmatched Heat Mastery:** Cast iron construction ensures even heat distribution and superior retention for perfectly cooked dishes every time.
- • **Grill Like a Pro Indoors:** Deep ridges create authentic grill marks while draining excess grease for healthier meals.
- • **Health-Conscious Cooking:** No toxic non-stick coatings—just naturally seasoned cast iron that enhances flavor and adds nutritional iron.
- • **Built to Last Generations:** Heavy-duty, virtually indestructible cast iron pan designed to withstand decades of use, from kitchen to campsite.
- • **Effortless Grease Management:** Dual side spouts make pouring off excess grease clean and simple, keeping your cooking mess-free.

## Overview

The Lodge 10.25-inch Cast Iron Grill Pan combines rugged durability with superior heat retention and deep ridges that grill food evenly while draining grease for healthier cooking. Made from premium cast iron with a rubber handle, it’s oven safe and built to last generations, offering a natural non-stick surface without harmful coatings. Perfect for professional-quality grilling indoors or at camp, this pan delivers authentic grill marks and rich flavor, making it a must-have for health-conscious, style-savvy millennials.

## Description

The Lodge Round 10-1/4-Inch Grill Pan is a wonderful addition to any kitchen or campsite. The deep ridges on the bottom of this heavy cast-iron skillet make it perfect for grilling steaks, chicken, hamburgers or even shrimp. The ridges help to sear the food while keeping it above the pan grease for lower fat cooking. Cast-iron creates superior heat retention, browning your meat evening while leaving them moist and delicious. This grill pan features a heavy-duty handle with a notch that allows for hanging, and two side lips for pouring off grease or liquids. 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.

Review: Great cooking tool, some caveats - My son loves hamburgers and I don't like grilling them outdoors (if raining or cold, plus grilling meat over flame creates VERY unhealthy conditions, and the grill is always a filthy blackened disgusting mess), so I wanted something that would produce the same effect but, (a.) be used indoors on a stove, (b.) be more healthy, not over open flame (where drippings can create carcinogenic fumes and deposits), (c.) drain the grease from the food, (d.) not be some ludicrously expensive gadget, and, (e.) be reasonably easy to clean. We have non-stick pans and use them, but over time the coating comes off into the food with unknown health effects and, if overheated, they emit vapors that kill any pet birds in the area and probably not great for humans to inhale either), so I preferred non non-stick. I considered the George Foreman grill, which typically gets good reviews and is a perfectly valid choice, but many versions of it to consider, some with removable grills to clean and some (sigh) not, different sizes (2 burgers, 4, "family size", etc.), not expensive but not cheap, usually has non-stick finish, etc. I like simplicity. I saw various grilling trays and pans that are used atop surface cooking (stoves, etc.), waded through the critically-helpful desertcart reviews, and chose this Lodge grill pan. The negative reviews were things like it rusts (duh, it's iron, iron rusts, and you have to dry it immediately after washing, although you have to know that already or visit Lodge's website to find out, not mentioned in the enclosed instructions, a duh for Lodge), and that food sticks to it (annoying for sure but it's not a non-stick pan so......). So far, we've made burgers on it a few times, will get to steaks and fish and veggies, but haven't yet. GOOD: >RESULTS: Produces extremely consistent results, food always cooked perfectly. >MORE RESULTS: Rave reviews from my picky son and me. >EASY: Easy to use >STURDY: Built of thick cast iron, will certainly outlast me, probably suitable for use in zombie attacks or nuclear war. Also great for defending yourself against bears, creaming your spouse, and that sort of thing. Good, old fashioned, last forever stuff. >DRAINS GREASE: The raised ribs in the bottom keep the food up and let grease drain away from it, which I think makes for more healthy and less-messy results. There are spouts formed on both sides to tip and drain, they work okay, only minimal dripping down the outside that would be bad (going into the flame). >LINES: Many other reviewers thought that the best feature or a very important feature is that the ribs in the bottom create the blackened lines in the food that show that it was grilled, as if it were done on an outdoor "real" grill. I guess this is nice, but I am surprised that so many people thought this was so important, more so even than how the food tastes, etc. NOT GOOD (not "bad" to me but not "good"): >UNDERSTAND IT BEFORE USING: Before using, go to the Lodge website as the enclosed directions suggest to see some important directions that frankly should be at least summarized in the enclosed directions. You either have to be experienced with cast iron cookware or go to the web site or you will have some disappointments. >CAUTION! - HANDLE GETS VERY HOT WHEN COOKING AND THE PAN AND HANDLE STAY HOT FOR A WHILE AFTER COOKING. This is inherent, it's one big piece of metal, so heat is conducted to the handle and the heavy mass holds heat a long time, so always use mitts!! If you use mitts, no problems at all. If you forget to use mitts, you'll probably only do it once! >SOME FOOD STICKING: Although it arrives factory "seasoned" (see the Lodge website for procedure, it's covering the pan surface with oil and baking it into the metal) and I also oil it after washing (per website instructions) and again before and with cooking, yes, food can and probably will stick. I suspect that the burgers we've done so far would be about the worst case because the ground meat can pull away and stick to the pan more easily than, say, a steak or veggies, but after burgers I usually have to do a little light scraping or use a metallic scouring pad (preferably the kind without soap, which can ruin the oil "seasoning" of the metal). No really tough deposits, no chisel needed, but they definitely will not just rinse off or even sponge off, some scraping needed. Hey, it's not non-stick, and even our stainless steel pans usually have some sticking, get over it. NOTE: The Lodge website and/or desertcart reviewers sometimes note to not use a metal scraper or it will damage the finish, and do not use soap or it will ruin the "seasoned"/oiled treatment. They are correct about cooking heat sterilizing any residue so no germ worries. But, (1.) the "seasoning" and oiling has not stopped food sticking, so I'm not terribly worried about washing away the oil that does very little under best of circumstances, (2.) I'm okay with using a strong plastic scraper instead of metal, but the precious "finish" is not polished, etc., in the first place, and I do try to be gentle with a metal scraper, not chiseling but just knocking food deposits off, and, (3.) aside from germs and sterilization, I just don't like the food quality / taste and esthetic perceptions from leaving blackened deposits of previous foods on when I cook the next thing. If I want blackened, tar-like residue on my food I'll use the outdoor grill!! Even our polished stainless steel (not non-stick) pans have food sticking, it's annoying but not a big deal, and worth the price to cook without potentially unhealthy non-stick coatings. There may be foods or cooking techniques or cast iron products that do not result in food sticking, but I suspect the problem is inherent, as it is with anything that is not non-stick-coated, and all the stuff about seasoning and using only velvet gloves to remove stuck food is an "in" ritual thing or a diversion from the problem. Just deal with it and do the best you can, or (sigh) use only non-stick cookware. >CAN RUST: Yes, it rusts if you soak it with water for a time or forget to dry it IMMEDIATELY after washing. Easy enough, just know it and remember, no problems. >GREASE CAPACITY: As at least one other reviewer noted, the ribs in the bottom are not that deep so it does not take much grease or oil accumulation before the food is sitting in it. It's not bad but not generous. Sometimes I pour out the accumulated oil, if I can do it without spilling out the food as well and have an assistant to wipe off any that drips down the outside where it is exposed to open flame. Again, imperfect but do-able. Overall, I love it, good results, a little more cleaning and maintenance work than we spoiled, modern people like, but not bad.
Review: Getting used to it - I had purchased two other grill pans previously. The first was a non-stick. Like all the non-stick I've ever owned after a short time the coating began to release. I never used it above medium high heat. It was just too easy to damage. I later purchased an anodized aluminum pan. I was able to use this pan for a little more than a year with pretty good results but in time it became harder to clean and eventually warped even though I never used more than medium high heat. After reading the reviews here I decided to purchase this Lodge cast iron pan. I have used other cast iron pans in the past and I was already familiar with the cleaning and seasoning procedures and that they really don't need as much heat as other types of pans.. Frankly after using this for a little over 2 weeks, I'm not sure why I didn't just get this first. I love to grill burgers, chicken, steaks and fish. It works great. Clean up is really pretty easy if your used to cast iron. The quality is outstanding as all the Lodge products I've previously owned and the desertcart shipping was very fast. A few notes. This pan is pretty small. It holds about four burgers or a couple of steaks or chicken breasts. Its plenty big for me cause I'm just cooking for myself and maybe a friend but for a family one of the larger pans might work better. If you're looking for a grill pan just buy one.

## Features

- Fabric Type: Rubber

## Technical Specifications

| Specification | Value |
|---------------|-------|
| ASIN | B0046EBYPQ |
| Best Sellers Rank | #53,339 in Kitchen & Dining ( See Top 100 in Kitchen & Dining ) #52 in Grill Pans |
| Brand | Lodge |
| Capacity | 260.4 Milliliters |
| Color | Black |
| Compatible Devices | Gas |
| Customer Reviews | 4.5 4.5 out of 5 stars (1,747) |
| Date First Available | October 15, 2010 |
| Department | Unisex-Adult |
| Global Trade Identification Number | 00075536335100, 30075536335101 |
| Handle Material | Rubber |
| Has Nonstick Coating | No |
| Is Discontinued By Manufacturer | No |
| Is Dishwasher Safe | No |
| Is Oven Safe | Yes |
| Item Weight | 6.01 pounds |
| Item model number | Grill Pan |
| Manufacturer | Lodge Manufacturing Company |
| Material | Cast Iron |
| Model Name | L8GP3 |
| Product Care Instructions | Hand Wash Only, Oven Safe |
| Product Dimensions | 16.12 x 10.68 x 2 inches |
| Recommended Uses For Product | Dishware |
| Shape | round |
| Special Feature | Made without PFOA or PTFE |
| UPC | 075536335100 |

## Product Details

- **Brand:** Lodge
- **Capacity:** 260.4 Milliliters
- **Color:** Black
- **Material:** Cast Iron
- **Special Feature:** Made without PFOA or PTFE

## Images

![Lodge Cast Iron Grill Pan, 10.25-inch - Image 1](https://m.media-amazon.com/images/I/71GStxSIr8L.jpg)
![Lodge Cast Iron Grill Pan, 10.25-inch - Image 2](https://m.media-amazon.com/images/I/61FwJaXNPBL.jpg)
![Lodge Cast Iron Grill Pan, 10.25-inch - Image 3](https://m.media-amazon.com/images/I/91P7f+SVgLL.jpg)

## Available Options

This product comes in different **Size** options.

## Questions & Answers

**Q: how does this compare with the much more expensive enamel coated version? and why?**
A: Much better.  I have this Lodge and the LC enamel version.  Trust me on this - never buy this style pan with enamel coating. 

Grill type pans are more difficult to clean because of the ridges, nooks & crannies.  Because cast iron seasons better and becomes more non-stick than enamel, it is  MUCH easier to clean with use.      My LC is in the garage awaiting disposal.  I love LC, but their grill pans should be avoided.

**Q: The best way to clean a cast iron grill pan**
A: Cast iron cookware is my favorite!  I usually just rinse with hot water and use a mild scrubber on mine.  After some time, however, my cast iron gets buildup on the sides - I put the pans in the self-cleaning oven and they come out like new.  They do have to be re-seasoned but that doesn't take much effort.  I'm sure it would work fine on this ridged pan that is sure to be more difficult to clean.

**Q: Anyone with experience cooking salmon?  Suggestions?  Recipies? (I don't like highly-seasoned foods)**
A: A chef friend owns a number of high quality seafood restaurants.   I asked him why my fish never turns out like his, and he said it's because I don't have his commercial ovens.  So, he gave me a tip -- recommended that I oil a cast iron skillet and put it in the oven at 500 degrees for about 10 minutes, then take it out and put the fish in.  I do this for about 4 minutes, then reduce the temperature to about 375 for the remaining time.  

I use avocado oil in the skillet to hold up to the high temperature.

The fish is crisped on the top and bottom, but still tender inside.  Butter and season the top of the fish before putting in the oven.  Enjoy!

**Q: induction usage possible?**
A: Cast Iron and induction are perfect together.

## Customer Reviews

### ⭐⭐⭐⭐⭐ Great cooking tool, some caveats
*by S***H on August 4, 2013*

My son loves hamburgers and I don't like grilling them outdoors (if raining or cold, plus grilling meat over flame creates VERY unhealthy conditions, and the grill is always a filthy blackened disgusting mess), so I wanted something that would produce the same effect but, (a.) be used indoors on a stove, (b.) be more healthy, not over open flame (where drippings can create carcinogenic fumes and deposits), (c.) drain the grease from the food, (d.) not be some ludicrously expensive gadget, and, (e.) be reasonably easy to clean. We have non-stick pans and use them, but over time the coating comes off into the food with unknown health effects and, if overheated, they emit vapors that kill any pet birds in the area and probably not great for humans to inhale either), so I preferred non non-stick. I considered the George Foreman grill, which typically gets good reviews and is a perfectly valid choice, but many versions of it to consider, some with removable grills to clean and some (sigh) not, different sizes (2 burgers, 4, "family size", etc.), not expensive but not cheap, usually has non-stick finish, etc. I like simplicity. I saw various grilling trays and pans that are used atop surface cooking (stoves, etc.), waded through the critically-helpful Amazon reviews, and chose this Lodge grill pan. The negative reviews were things like it rusts (duh, it's iron, iron rusts, and you have to dry it immediately after washing, although you have to know that already or visit Lodge's website to find out, not mentioned in the enclosed instructions, a duh for Lodge), and that food sticks to it (annoying for sure but it's not a non-stick pan so......). So far, we've made burgers on it a few times, will get to steaks and fish and veggies, but haven't yet. GOOD: >RESULTS: Produces extremely consistent results, food always cooked perfectly. >MORE RESULTS: Rave reviews from my picky son and me. >EASY: Easy to use >STURDY: Built of thick cast iron, will certainly outlast me, probably suitable for use in zombie attacks or nuclear war. Also great for defending yourself against bears, creaming your spouse, and that sort of thing. Good, old fashioned, last forever stuff. >DRAINS GREASE: The raised ribs in the bottom keep the food up and let grease drain away from it, which I think makes for more healthy and less-messy results. There are spouts formed on both sides to tip and drain, they work okay, only minimal dripping down the outside that would be bad (going into the flame). >LINES: Many other reviewers thought that the best feature or a very important feature is that the ribs in the bottom create the blackened lines in the food that show that it was grilled, as if it were done on an outdoor "real" grill. I guess this is nice, but I am surprised that so many people thought this was so important, more so even than how the food tastes, etc. NOT GOOD (not "bad" to me but not "good"): >UNDERSTAND IT BEFORE USING: Before using, go to the Lodge website as the enclosed directions suggest to see some important directions that frankly should be at least summarized in the enclosed directions. You either have to be experienced with cast iron cookware or go to the web site or you will have some disappointments. >CAUTION! - HANDLE GETS VERY HOT WHEN COOKING AND THE PAN AND HANDLE STAY HOT FOR A WHILE AFTER COOKING. This is inherent, it's one big piece of metal, so heat is conducted to the handle and the heavy mass holds heat a long time, so always use mitts!! If you use mitts, no problems at all. If you forget to use mitts, you'll probably only do it once! >SOME FOOD STICKING: Although it arrives factory "seasoned" (see the Lodge website for procedure, it's covering the pan surface with oil and baking it into the metal) and I also oil it after washing (per website instructions) and again before and with cooking, yes, food can and probably will stick. I suspect that the burgers we've done so far would be about the worst case because the ground meat can pull away and stick to the pan more easily than, say, a steak or veggies, but after burgers I usually have to do a little light scraping or use a metallic scouring pad (preferably the kind without soap, which can ruin the oil "seasoning" of the metal). No really tough deposits, no chisel needed, but they definitely will not just rinse off or even sponge off, some scraping needed. Hey, it's not non-stick, and even our stainless steel pans usually have some sticking, get over it. NOTE: The Lodge website and/or Amazon reviewers sometimes note to not use a metal scraper or it will damage the finish, and do not use soap or it will ruin the "seasoned"/oiled treatment. They are correct about cooking heat sterilizing any residue so no germ worries. But, (1.) the "seasoning" and oiling has not stopped food sticking, so I'm not terribly worried about washing away the oil that does very little under best of circumstances, (2.) I'm okay with using a strong plastic scraper instead of metal, but the precious "finish" is not polished, etc., in the first place, and I do try to be gentle with a metal scraper, not chiseling but just knocking food deposits off, and, (3.) aside from germs and sterilization, I just don't like the food quality / taste and esthetic perceptions from leaving blackened deposits of previous foods on when I cook the next thing. If I want blackened, tar-like residue on my food I'll use the outdoor grill!! Even our polished stainless steel (not non-stick) pans have food sticking, it's annoying but not a big deal, and worth the price to cook without potentially unhealthy non-stick coatings. There may be foods or cooking techniques or cast iron products that do not result in food sticking, but I suspect the problem is inherent, as it is with anything that is not non-stick-coated, and all the stuff about seasoning and using only velvet gloves to remove stuck food is an "in" ritual thing or a diversion from the problem. Just deal with it and do the best you can, or (sigh) use only non-stick cookware. >CAN RUST: Yes, it rusts if you soak it with water for a time or forget to dry it IMMEDIATELY after washing. Easy enough, just know it and remember, no problems. >GREASE CAPACITY: As at least one other reviewer noted, the ribs in the bottom are not that deep so it does not take much grease or oil accumulation before the food is sitting in it. It's not bad but not generous. Sometimes I pour out the accumulated oil, if I can do it without spilling out the food as well and have an assistant to wipe off any that drips down the outside where it is exposed to open flame. Again, imperfect but do-able. Overall, I love it, good results, a little more cleaning and maintenance work than we spoiled, modern people like, but not bad.

### ⭐⭐⭐⭐⭐ Getting used to it
*by R***N on January 14, 2014*

I had purchased two other grill pans previously. The first was a non-stick. Like all the non-stick I've ever owned after a short time the coating began to release. I never used it above medium high heat. It was just too easy to damage. I later purchased an anodized aluminum pan. I was able to use this pan for a little more than a year with pretty good results but in time it became harder to clean and eventually warped even though I never used more than medium high heat. After reading the reviews here I decided to purchase this Lodge cast iron pan. I have used other cast iron pans in the past and I was already familiar with the cleaning and seasoning procedures and that they really don't need as much heat as other types of pans.. Frankly after using this for a little over 2 weeks, I'm not sure why I didn't just get this first. I love to grill burgers, chicken, steaks and fish. It works great. Clean up is really pretty easy if your used to cast iron. The quality is outstanding as all the Lodge products I've previously owned and the Amazon shipping was very fast. A few notes. This pan is pretty small. It holds about four burgers or a couple of steaks or chicken breasts. Its plenty big for me cause I'm just cooking for myself and maybe a friend but for a family one of the larger pans might work better. If you're looking for a grill pan just buy one.

### ⭐⭐⭐⭐⭐ Amazing!
*by C***O on January 4, 2026*

It was exactly what I was looking for! Great quality!

## Frequently Bought Together

- Lodge Cast Iron Grill Pan, 10.25-inch
- Lodge Silicone Hot Handle Holder - Dishwasher Safe Hot Handle Holder Designed for Lodge Cast Iron Skillets 9 Inches+ w/ Keyhole Handle - Reusable Heat Protection Up to 500° - Red
- Lodge Round Tempered Glass Lid - Versatile Glass Lid for 10.25 Inch Skillets, Pans, and Dutch Ovens - Dishwasher Safe and Oven Safe up to 400°- 10.25 Inch

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*Product available on Desertcart Greece*
*Store origin: GR*
*Last updated: 2026-03-07*