---
product_id: 161012
title: "Lodge Cast Iron Grill Pan, Square, 10.5 Inch"
brand: "lodge"
price: "RM437"
currency: MYR
in_stock: true
reviews_count: 10
category: "Lodge"
url: https://www.desertcart.com.my/products/161012-lodge-cast-iron-grill-pan-square-10-5-inch
store_origin: MY
region: Malaysia
---

# Superior heat retention 100% natural seasoning, chemical-free Proudly made in USA Lodge Cast Iron Grill Pan, Square, 10.5 Inch

**Brand:** lodge
**Price:** RM437
**Availability:** ✅ In Stock

## Summary

> 🔥 Grill like a pro, indoors or out — your steak’s new best friend!

## Quick Answers

- **What is this?** Lodge Cast Iron Grill Pan, Square, 10.5 Inch by lodge
- **How much does it cost?** RM437 with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.com.my](https://www.desertcart.com.my/products/161012-lodge-cast-iron-grill-pan-square-10-5-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 locks in heat for perfect sears every time.
- • **Built to Last a Lifetime:** Heavy-duty cast iron designed for decades of flawless grilling.
- • **Versatile Culinary Powerhouse:** Oven, stovetop, grill, or campfire ready for all your cooking adventures.
- • **Authentic American Craftsmanship:** Family-owned since 1896, made with pride in the USA.
- • **Naturally Nonstick & Chemical-Free:** Pre-seasoned with pure vegetable oil—no synthetic coatings.

## Overview

The Lodge Cast Iron Grill Pan is a 10.5-inch square powerhouse crafted from durable cast iron, pre-seasoned with natural vegetable oil for a chemical-free, easy-release surface. Engineered for superior heat retention and even cooking, it’s compatible with all cooktops, ovens, grills, and campfires. Made in the USA by a family-owned brand since 1896, this pan delivers authentic grill marks and rich flavors while lasting a lifetime with proper care.

## Description

The Lodge Cast Iron Grill Pan allows grease to drain away from the food while creating tantalizing grill marks. This square grill pan is seasoned and ready to use and perfect for cooking bacon, steaks and more.

Review: Does a good job, things to be aware of ... - 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.
Review: Great grill pan, but read and follow the care instructions! - This grill pan is great! I live in an apartment but longed for the grill marks and enhanced flavor from an outdoor barbecue. I don’t have good ventilation either, so indoor cooking that produces too much smoke is not a good idea. I was originally looking at electric grill pans, but most of them had reviews indicating they broke down easily. I like my regular cast iron skillet so I gave this a shot. So far, I’ve made bratwurst, corn on the cob, different types of chicken, bacon and then caramelized onion after in the fat (for a quiche), eggplant, homemade ground chicken burgers with garlic and jalapeño, and zucchini. I’ve also taken it camping. Nothing has gotten stuck, and I only used cooking oil the first few times (the others were either naturally fatty or I used the drippings from fatty foods cooked prior, which really kicks food up a notch in terms of flavor). To anyone who hasn’t owned a cast iron skillet, or has gotten rust on theirs: DO NOT ALLOW THIS TO STAY WET. I mean, no air drying, no soaking, no “let me loosen it up by letting the water sit a while as I do other things and forget about it.” You MUST dry this pan thoroughly, and then coat it with oil (make sure the pan is warm). Also, don’t use soap!! One of the best things about a cast iron skillet is the “seasoning” that forms. Soap eats away at it and then: 1. You have to go through the trouble of re-seasoning it the “long” way by baking the pan in high heat, and 2. Your food will probably taste soapy. This is how I care for mine, and I’ve never had any problems (e.g. rust, cracking, etc.). It’s the same advice I got when I bought my first cast iron skillet, mixed with internet research, and it’s the safest option to ensure its longevity: • I let the pan cool down before washing it (sudden temperature changes aren’t good, especially cold water on a hot pan... this is called thermal shock and will lead to cracks/broken pans) • I use a dedicated silicone sponge that I never use dish soap on to wash it in warm water. I also bought the Lodge grill pan scraper because it makes clean up much easier than getting into each groove individually • I wipe the pan down with a paper towel • I heat the grill pan on the stove on medium-low heat until the remaining water evaporates • After the pan cools down a little (but while it’s still warm), I use a clean paper towel to rub oil ALL over it (it’s made of one piece of metal so you need to protect the entire thing, including the handle and reverse side) • I put it back in the cabinet and make sure never to store a damp/wet pot or pan near it Alternatively, you can use salt instead of washing it. I don’t use this method because it adds another thing I have to worry about buying and/or I’d use up my good salt, so I just find it easier to wash it. But some people swear by the salt method. You just pour salt into the pan right after cooking, allow it to soak up remaining food bits and oil, and then wipe it down and season with oil as described above while it’s still warm (or after you’ve reheated it). Tips: • olive oil has a low smoke point, which means it’s ill-suited for use with grill pans. Use an oil with a higher smoke point instead (such as corn oil or grapeseed oil) • don’t go above medium heat • be careful when handling it, as it retains heat for a long time and heats very evenly, which means the handles are hot! I got the silicone handle cover AND silicone pinching mitts and with those, I feel safe handling the pan when it’s warm/hot, but otherwise I would avoid it because the pan is heavy (especially for a woman) so you have to hold it tight and you’ll probably drop it if you don’t protect yourself from the heat • you can use metal utensils on it, but be careful not to scrape that precious seasoning off • don’t cook overly acidic foods in it because the acid will eat through the seasoning (such as tomatoes) • if your food is smoking too much, turn the heat down and/or reassess the type of cooking oil you’re using • do a thorough cleaning and season the pan with oil every time you are done using it for a while. (If I’m cooking different meals over a day or two, I’ll sometimes just keep using it with only a wipe down, so you don’t have to clean it right away, but don’t let it sit too long and don’t use too much oil when seasoning it because eventually the oil can putrify. And never, ever leave it wet!) If you follow these rules, this pan should last decades, and you’ll have a great seasoning on it whenever you cook. Do a little research on long-term care, such as when and how to remove and re-season the entire pan, and what type of oil you’ll like most, and you should love this pan.

## Features

- YOUR NEW GO-TO GRILL PAN: Lodge cast iron cookware is the perfect kitchen tool for beginners, home cooks and chefs. Cast iron can handle any kitchen cooktop, oven, grill, and open flame. Crafted in America with iron and oil, its naturally seasoned cooking surface creates an easy-release and improves with use
- SEASONED COOKWARE: Seasoning is simply oil baked into the iron, giving it a natural, easy-release finish and helps prevent your pan from rusting. Lodge pre-seasons all cast iron cookware with 100% natural vegetable oil: no synthetic coatings or chemicals. The more you use this stove top griddle the better the seasoning will get!
- RUST? DON’T PANIC! IT’S NOT BROKEN: When your pan arrives you may notice a spot that looks like rust. It is simply oil that has not fully carbonized. With regular use and care the spot will disappear. If you do notice rust simply scour the affected area with steel wool, rinse, dry, and rub with vegetable oil
- COOKING VERSATILITY: Our grill pans have unparalleled heat retention that gives you edge-to-edge even cooking every time you use your grill pan. Cast iron cookware is slow to heat up but retains heat longer which makes cast iron ideal for pan-frying and roasting, these delicious moments are cast to last
- FAMILY-OWNED. Lodge is more than just a business; it is a family. The Lodge family founded the company in 1896, and they still own it today. From environmental responsibility to community development, their heads and hearts are rooted in America. Lodge products are made in the USA with non-toxic, PFOA & PTFE free material

## Technical Specifications

| Specification | Value |
|---------------|-------|
| ASIN | B0000CF66W |
| Best Sellers Rank | #3,781 in Kitchen & Dining ( See Top 100 in Kitchen & Dining ) #2 in Grill Pans |
| Brand | Lodge |
| Capacity | 1 ounces |
| Coating Description | Natural Oil Seasoning |
| Color | Black |
| Compatible Devices | Smooth Surface Induction |
| Customer Reviews | 4.5 4.5 out of 5 stars (32,011) |
| Date First Available | October 2, 2001 |
| Department | unisex-adult |
| Global Trade Identification Number | 00075536335506, 30075536335507 |
| Handle Material | Cast Iron |
| Has Nonstick Coating | Yes |
| Is Discontinued By Manufacturer | No |
| Is Dishwasher Safe | No |
| Is Oven Safe | Yes |
| Item Weight | 6.5 pounds |
| Item model number | L8SGP3PLT |
| Manufacturer | Lodge |
| Material | Cast Iron |
| Model Name | Pre-Seasoned Cast Iron |
| Product Care Instructions | Hand Wash Only, Oven Safe |
| Product Dimensions | 17.25 x 10.5 x 2.62 inches |
| Recommended Uses For Product | Use in the oven, on the stove, on the grill, or over a campfire |
| Shape | square |
| Special Feature | Made without PFOA or PTFE |
| Specific Uses For Product | Versatile cooking on stovetops, grills, ovens, and campfires |
| UPC | 075536335605 075536335506 |

## Product Details

- **Brand:** Lodge
- **Capacity:** 1 ounces
- **Color:** Black
- **Material:** Cast Iron
- **Special Feature:** Made without PFOA or PTFE

## Images

![Lodge Cast Iron Grill Pan, Square, 10.5 Inch - Image 1](https://m.media-amazon.com/images/I/21pZlXGWSKL.jpg)
![Lodge Cast Iron Grill Pan, Square, 10.5 Inch - Image 2](https://m.media-amazon.com/images/I/31BqrW2eejL.jpg)
![Lodge Cast Iron Grill Pan, Square, 10.5 Inch - Image 3](https://m.media-amazon.com/images/I/31J9QBtDpOL.jpg)
![Lodge Cast Iron Grill Pan, Square, 10.5 Inch - Image 4](https://m.media-amazon.com/images/I/41-PrnkF9fL.jpg)
![Lodge Cast Iron Grill Pan, Square, 10.5 Inch - Image 5](https://m.media-amazon.com/images/I/41DR02YwgEL.jpg)

## 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

### ⭐⭐⭐⭐⭐ Does a good job, things to be aware of ...
*by K***R on August 12, 2006*

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.

### ⭐⭐⭐⭐⭐ Great grill pan, but read and follow the care instructions!
*by V***S on December 2, 2018*

This grill pan is great! I live in an apartment but longed for the grill marks and enhanced flavor from an outdoor barbecue. I don’t have good ventilation either, so indoor cooking that produces too much smoke is not a good idea. I was originally looking at electric grill pans, but most of them had reviews indicating they broke down easily. I like my regular cast iron skillet so I gave this a shot. So far, I’ve made bratwurst, corn on the cob, different types of chicken, bacon and then caramelized onion after in the fat (for a quiche), eggplant, homemade ground chicken burgers with garlic and jalapeño, and zucchini. I’ve also taken it camping. Nothing has gotten stuck, and I only used cooking oil the first few times (the others were either naturally fatty or I used the drippings from fatty foods cooked prior, which really kicks food up a notch in terms of flavor). To anyone who hasn’t owned a cast iron skillet, or has gotten rust on theirs: DO NOT ALLOW THIS TO STAY WET. I mean, no air drying, no soaking, no “let me loosen it up by letting the water sit a while as I do other things and forget about it.” You MUST dry this pan thoroughly, and then coat it with oil (make sure the pan is warm). Also, don’t use soap!! One of the best things about a cast iron skillet is the “seasoning” that forms. Soap eats away at it and then: 1. You have to go through the trouble of re-seasoning it the “long” way by baking the pan in high heat, and 2. Your food will probably taste soapy. This is how I care for mine, and I’ve never had any problems (e.g. rust, cracking, etc.). It’s the same advice I got when I bought my first cast iron skillet, mixed with internet research, and it’s the safest option to ensure its longevity: • I let the pan cool down before washing it (sudden temperature changes aren’t good, especially cold water on a hot pan... this is called thermal shock and will lead to cracks/broken pans) • I use a dedicated silicone sponge that I never use dish soap on to wash it in warm water. I also bought the Lodge grill pan scraper because it makes clean up much easier than getting into each groove individually • I wipe the pan down with a paper towel • I heat the grill pan on the stove on medium-low heat until the remaining water evaporates • After the pan cools down a little (but while it’s still warm), I use a clean paper towel to rub oil ALL over it (it’s made of one piece of metal so you need to protect the entire thing, including the handle and reverse side) • I put it back in the cabinet and make sure never to store a damp/wet pot or pan near it Alternatively, you can use salt instead of washing it. I don’t use this method because it adds another thing I have to worry about buying and/or I’d use up my good salt, so I just find it easier to wash it. But some people swear by the salt method. You just pour salt into the pan right after cooking, allow it to soak up remaining food bits and oil, and then wipe it down and season with oil as described above while it’s still warm (or after you’ve reheated it). Tips: • olive oil has a low smoke point, which means it’s ill-suited for use with grill pans. Use an oil with a higher smoke point instead (such as corn oil or grapeseed oil) • don’t go above medium heat • be careful when handling it, as it retains heat for a long time and heats very evenly, which means the handles are hot! I got the silicone handle cover AND silicone pinching mitts and with those, I feel safe handling the pan when it’s warm/hot, but otherwise I would avoid it because the pan is heavy (especially for a woman) so you have to hold it tight and you’ll probably drop it if you don’t protect yourself from the heat • you can use metal utensils on it, but be careful not to scrape that precious seasoning off • don’t cook overly acidic foods in it because the acid will eat through the seasoning (such as tomatoes) • if your food is smoking too much, turn the heat down and/or reassess the type of cooking oil you’re using • do a thorough cleaning and season the pan with oil every time you are done using it for a while. (If I’m cooking different meals over a day or two, I’ll sometimes just keep using it with only a wipe down, so you don’t have to clean it right away, but don’t let it sit too long and don’t use too much oil when seasoning it because eventually the oil can putrify. And never, ever leave it wet!) If you follow these rules, this pan should last decades, and you’ll have a great seasoning on it whenever you cook. Do a little research on long-term care, such as when and how to remove and re-season the entire pan, and what type of oil you’ll like most, and you should love this pan.

### ⭐⭐⭐⭐⭐ FABULOUS QUALITY!
*by C***E on May 7, 2025*

Fabulous, American made quality crafted to last a lifetime! Excellent pan! We have used it several times since it arrived and it provides top performance. No cold or hot spots! Our food cooks evenly and the pre-seasoned pan cleans up beautifully. We have used it for chicken burgers (famous for sticking to pans!) but they did not stick to this pan at all and the grill marks are wonderful! We also cooked ham steaks in it and we roasted peppers too. Everything cooked perfectly! We have both Le Creuset and Lodge cast iron pots and pans in our kitchen. Lodge is economical and Le Creuset is expensive, but BOTH perform beautifully with absolutely no difference (other than the price). We would not trade our Lodge pans for anything! Perfect craftsmanship, quality and endurance every time. Great for grilling indoors any time, especially on rainy days when outdoor grilling isn't fun. Also great for camping! I would leave this pan ONE MILLION STARS if I could! You will not be disappointed! AAA+++

## Frequently Bought Together

- Lodge L8SGP3 Cast Iron Square Grill Pan, Pre-Seasoned, 10.5-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 SCRAPERCOMBO Pan and Grill Scraper, Set of 2

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*Product available on Desertcart Malaysia*
*Store origin: MY*
*Last updated: 2026-01-23*