Do you need a square grill pan, I’m not sure. The grill pan is the cast iron I can find the least use for, honestly. I was gifted a very nice one for our wedding and I think I’ve used it 3 times in the years since.
If you’re not going to cast iron everything, and you already have a skillet (I’m assuming) then the other thing I’d recommend is a Dutch oven. Braise, bake, and more, it covers unique cooking methods that don’t overlap much with the skillet. This pan is like a skillet that you don’t want the oil/juices to touch your food in. Or you really want grill marks.
@actionPacked Yes, you do need another. Cooking on Cast Iron is great. And you will hand it down to your grandkids, maybe. Happy Fourth! will the pan ship overnight and arrive tomorrow??
@highonpez Making my brain hurt with this comment. The seasoning (layer of polymerized fats) develops through cooking, yes, but frequency isn’t relevant, and it’s not at all assured that the seasoning gets better after, say, 50 uses. For a grill pan like this the seasoning barely even matters anyways since so little of the pan is in contact with your food. Which is good because it’s nigh impossible to develop on the tops of the ridges where the oil won’t sit.
I was watching a grilled video tier list, and they condemned grilled Watermelon, and they made it sound like it was something only a weirdo would come up with.
But I swear that’s a real thing, and it’s pretty fine.
I did some looking to see what this “Blacklock” line is about. Short answer is it’s a “premium” line of thinner (and therefore lighter and heats/cools faster) pans with a triple pre-seasoning.
Pre-seasoning is just some intimate time frying up a slab or two of bacon, drain, scrape any fond out, wipe with a paper towel, then an old T-shirt, and bake at 425°F for 2 hours. Repeat 2 more times and you’re “triple seasoned”.
They mis-priced the MSRP on these by about 50%. They are double what the regular, non-blacklock version costs. They should be more like a 10-20% difference. Or the same since there’s less iron in them.
That said, these at $30 are half the regular pan’s price.
Also, this pan is probably the least used of all my pans. So there’s that.
@mike808 preseasoning from the factory is a spray of oil and a trip through an induction oven, I believe, so three times around that loop.
I was wondering how a Lodge had a $100 list price but assumed it was just another place where 2025 has lost its mind. Thanks for doing the research. Interesting that they’re taking on the premium lines this way, though I’d hope for a machined surface or smoother casting in a premium line. That’s the highlight of a stargazer or forex to me over a lodge (because I don’t care to get artisanal hipster street cred). But none of those are worth the insane premium in my book. Season a basic Lodge up right and it won’t matter much in the end. The regular lodge may actually survive an extra generation or two over the thinner stuff. Any cast iron should be multigenerational pans no matter what.
@mike808 PSA: don’t cook bacon in poorly seasoned cast iron. It sticks worse than almost anything and it’s one of the worst sources of fat for seasoning.
@highonpez steaks, eggs, pancakes, and it’s basically a comal so tortillas (and quesadillas) too. Anything you need access to flip better and that won’t have a bunch of juices/excess oil so you don’t need the higher walls of a skillet.
The griddle is more useful than the grill pan IMO.
Lodge makes good quality cast iron, and these pans are made in Pittsburgh, PA. The main drawback to of lodge vs higher end cast iron is that lodge cast iron is sand casted which means it has a rougher texture than modern brands like stargazer or vintage Griswold or even vintage Lodge.
After you’ve cooked in it and seasoned it a bit, it will work beautifully, if you’re obsessed you could always sand it down and reason and have an amazing quality pan for cheap + elbow grease.
@user37254775 the blacklock line is lighter weight according to a post above, but if you’re planning on sanding down a grill pan for a finer surface you’re more patient and talented than me.
I’ve done skillets and been pleased with the results, but wouldn’t even want to try a grill pan.
@Perfect_Timing Some stoves have warnings about cast iron and max burner settings - don’t go nuts and you’ll be fine. LONG pre-heat times are your friend.
@Perfect_Timing I have a Blacklock skillet and they don’t work as well as I’d like on an induction burner. Lodge skillets have a logo mark/indent (including Blacklock) that takes away from the surface area of the pan. Basically takes the very middle a little longer to heat up to the rest of the pan.
If you plan to cook pancakes, you DON’T want to use this pan. Use a smooth griddle or frying pan/skillet so a turner will slide under the pancakes. Pancakes on a ribbed cooking surface are NOT a thing, or at least not a thing you want to have anything to do with.
If you want to cook meat, hell yeah use this pan. You’ll get great grill marks, but that’s just a side effect. The ribbed surface means that excess fat etc. will drain away, and the meat will be much less likely to stick. Use a charcoal grill or a high-end gas eye to get the pan hotter than blazes, lightly oil your meat, and start cooking. You’ll enjoy the results.
Also, note that the handles also cast iron and are integral to the pan. Make sure you have a couple of heavy-duty potholders ready to grab.
@ellett Now you’ve got me wondering if we can start a TikTok trend of cooking pancakes on something like this. It’d be fun to laugh at the people trying it.
Specs
Product: Lodge 12-inch Blacklock Cast Iron Grill Pan with Care Kit
Model: K78334000000
Condition: New
What’s Included?
Price Comparison
$100 (Without Care Kit) at Amazon
Warranty
90 days
Estimated Delivery
Thursday, Jul 10 - Monday, Jul 14
Saucy!
Ima go grill some limes & maybe debate on this deal… maybe.
Also might just be eating grilled limes so who knows.
@RogerWilco or Grilled Lemon’s
@dahobbs9
Mind explosions.
No wait thats just fireworks & this is actually just a lime.
I have one cast iron pan… do I NEED another?
@actionPacked Who said it was about need?
@actionPacked one is a good start.
Do you need a square grill pan, I’m not sure. The grill pan is the cast iron I can find the least use for, honestly. I was gifted a very nice one for our wedding and I think I’ve used it 3 times in the years since.
If you’re not going to cast iron everything, and you already have a skillet (I’m assuming) then the other thing I’d recommend is a Dutch oven. Braise, bake, and more, it covers unique cooking methods that don’t overlap much with the skillet. This pan is like a skillet that you don’t want the oil/juices to touch your food in. Or you really want grill marks.
@actionPacked no because they’re only good if you use them a lot. Infrequently you won’t get a good seasoning.
@actionPacked Yes, you do need another. Cooking on Cast Iron is great. And you will hand it down to your grandkids, maybe. Happy Fourth! will the pan ship overnight and arrive tomorrow??
@highonpez Making my brain hurt with this comment. The seasoning (layer of polymerized fats) develops through cooking, yes, but frequency isn’t relevant, and it’s not at all assured that the seasoning gets better after, say, 50 uses. For a grill pan like this the seasoning barely even matters anyways since so little of the pan is in contact with your food. Which is good because it’s nigh impossible to develop on the tops of the ridges where the oil won’t sit.
I was watching a grilled video tier list, and they condemned grilled Watermelon, and they made it sound like it was something only a weirdo would come up with.
But I swear that’s a real thing, and it’s pretty fine.
HAPPY 4th Folks
@dahobbs9 Same to You!
The Ultimate grill test… Grill a Banana
@dahobbs9 why would I want to do that?
@dahobbs9 @mycya4me For scale!
I did some looking to see what this “Blacklock” line is about. Short answer is it’s a “premium” line of thinner (and therefore lighter and heats/cools faster) pans with a triple pre-seasoning.
Pre-seasoning is just some intimate time frying up a slab or two of bacon, drain, scrape any fond out, wipe with a paper towel, then an old T-shirt, and bake at 425°F for 2 hours. Repeat 2 more times and you’re “triple seasoned”.
They mis-priced the MSRP on these by about 50%. They are double what the regular, non-blacklock version costs. They should be more like a 10-20% difference. Or the same since there’s less iron in them.
That said, these at $30 are half the regular pan’s price.
Also, this pan is probably the least used of all my pans. So there’s that.
A bargain, but just not for me.
@mike808 preseasoning from the factory is a spray of oil and a trip through an induction oven, I believe, so three times around that loop.
I was wondering how a Lodge had a $100 list price but assumed it was just another place where 2025 has lost its mind. Thanks for doing the research. Interesting that they’re taking on the premium lines this way, though I’d hope for a machined surface or smoother casting in a premium line. That’s the highlight of a stargazer or forex to me over a lodge (because I don’t care to get artisanal hipster street cred). But none of those are worth the insane premium in my book. Season a basic Lodge up right and it won’t matter much in the end. The regular lodge may actually survive an extra generation or two over the thinner stuff. Any cast iron should be multigenerational pans no matter what.
@mike808 can you tell me about the other pans they’re using in the pictures to sell this one?
@mike808 PSA: don’t cook bacon in poorly seasoned cast iron. It sticks worse than almost anything and it’s one of the worst sources of fat for seasoning.
@coreyward @mike808 That depends on how the bacon is cured - the higher the sugar content, the more it will stick (I’m looking at you, TJ’s.)
https://www.amazon.com/Lodge-Griddle-Pre-seasoned-Pancakes-Quesadillas/dp/B00008GKDN/
I don’t know what I would want this pan for that I can’t already do with a flat skillet. But I’m not like a steak guy so maybe that?
@highonpez Put grill marks in things for one.
@highonpez steaks, eggs, pancakes, and it’s basically a comal so tortillas (and quesadillas) too. Anything you need access to flip better and that won’t have a bunch of juices/excess oil so you don’t need the higher walls of a skillet.
The griddle is more useful than the grill pan IMO.
@mcanavino
You better flip that Frito, Dad.
Lodge makes good quality cast iron, and these pans are made in Pittsburgh, PA. The main drawback to of lodge vs higher end cast iron is that lodge cast iron is sand casted which means it has a rougher texture than modern brands like stargazer or vintage Griswold or even vintage Lodge.
After you’ve cooked in it and seasoned it a bit, it will work beautifully, if you’re obsessed you could always sand it down and reason and have an amazing quality pan for cheap + elbow grease.
It’s going to be HEAVY though.
@user37254775 the blacklock line is lighter weight according to a post above, but if you’re planning on sanding down a grill pan for a finer surface you’re more patient and talented than me.
I’ve done skillets and been pleased with the results, but wouldn’t even want to try a grill pan.
@djslack depends on the size of your fingers or if you own a Dremel.
@user37254775 Pittsburgh TN, not PA.
@Springbank Don’t go giving out our H to the lesser Pittsburgs.
I’m assuming this will not work with induction stoves?
@Perfect_Timing it should, all my cast iron works with induction
@Perfect_Timing it’ll work it’s ass off on induction. Should be great for grill marks on one.
@djslack @Perfect_Timing love a cast iron on induction. And it’s thicc so no warping.
@Perfect_Timing Some stoves have warnings about cast iron and max burner settings - don’t go nuts and you’ll be fine. LONG pre-heat times are your friend.
@Perfect_Timing I have a Blacklock skillet and they don’t work as well as I’d like on an induction burner. Lodge skillets have a logo mark/indent (including Blacklock) that takes away from the surface area of the pan. Basically takes the very middle a little longer to heat up to the rest of the pan.
bottom will look something like this
[1]:
If you plan to cook pancakes, you DON’T want to use this pan. Use a smooth griddle or frying pan/skillet so a turner will slide under the pancakes. Pancakes on a ribbed cooking surface are NOT a thing, or at least not a thing you want to have anything to do with.
If you want to cook meat, hell yeah use this pan. You’ll get great grill marks, but that’s just a side effect. The ribbed surface means that excess fat etc. will drain away, and the meat will be much less likely to stick. Use a charcoal grill or a high-end gas eye to get the pan hotter than blazes, lightly oil your meat, and start cooking. You’ll enjoy the results.
Also, note that the handles also cast iron and are integral to the pan. Make sure you have a couple of heavy-duty potholders ready to grab.
@ellett Now you’ve got me wondering if we can start a TikTok trend of cooking pancakes on something like this. It’d be fun to laugh at the people trying it.
@ellett Please explain this logic about how removing the fat prevents sticking, and square it with your suggestion to oil your meat.
Wish it was a dutch oven. Maybe when it grows up…
@Tadlem43 Where are you located? I can come give you a dutch oven.