Pellet Fan
Pellet Fan Performance Testing & Product Tests => Product Tests => Topic started by: Kristin Meredith on February 07, 2020, 03:52:36 PM
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This is the thread for the product review of the Grizzly Cast Iron 12 Inch Skillet. The manufacturer's website is: https://www.grizzlycookware.com/ and additional information can be found at that site.
The manufacturer makes the following representations regarding this product:
1. Coated cast iron cookware
2. Easy to clean
3. No seasoning required
4. Smooth cooking surface
5. 100% made in the USA
It came with a card containing a "quick clean up guide". Users are told to wash the skillet before the first use and to not use bleach on the skillet. Recommened clean up: hand washing with dish soap and a sponge. If there are still stains on the cooking surface, they recommend washing with Bar Keeper's Friend Soft Cleanser to restore luster.
The package it arrived in was sturdy with no holes or dents. Upon opening, everything in side was in good order.
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The nickel finish is lovely in the unused pan. It will be interesting to see changes over the course of cooking. The inserted "Quick Clean Up Guide" was a handy reminder and easy for me to keep in the kitchen.
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This skillet is heavy and solid. We weighted it and it comes out at about 9.5 lbs, maybe a tad more.
Information provided by member sschorr re the weight of cast iron skillets: "The Lodge 12" weighs is 8.8 lbs. Calphalon shows 6.75 lbs (info from online search). The Stargrazer (which I have) is 6.5 lbs. "
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First cook was bacon. A couple of photos and video of different stages of cooking. Used metal tongs with no problems. Bacon did not really stick to the pan that much, very easy to turn. This was Bent's homemade bacon so might have a bit more sugar which burned in pan.
Drawbacks for using it to cook bacon -- the pan is heavy and the handle gets very hot. so you need a pot holder or mitten to move the pan around and can become a bit cumbersome.
Grizzly CI Bacon Cook (https://youtu.be/oAX_Bl8RQcY)
(https://i.imgur.com/2pSpSf2h.jpg)
(https://i.imgur.com/UG1qw03h.jpg)
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After the bacon cooked, Bentley wanted to make scrambled eggs for a couple of breakfast burritos. We used a heat gun to show the skillet temp (our stovetop is propane fueled). I will do a fried egg later. He wanted to cook with the leftover fat and fond. He used a metal spatula and I did not notice any problems or scratches. Showed the pan after he took the eggs out.
Scrambled Eggs (https://youtu.be/3tf499SH4Tc)
I let the skillet cool per manufacturer's instructions and then hand washed with warm water, soap and a thin sponge. It cleaned up fairly easily with very little scrubbing. The bacon did leave some slight discoloration.
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That skillet looks very high end. Nice packaging etc.. Off to a good start I see..
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Thought I would show a photo of the skillet (empty) in our wall mounted oven.
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Heating up the oven to 450 degrees to put Ina Garten's Skillet Roasted Lemon Chicken in for cooking. This is definitely a high heat cook and I think the skillet is used to keep the heat in for the last 10 minutes of the cook when the bird comes out of the oven and then is covered tightly in tin foil.
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Finished cook, sauce by itself and finally a plate of food. The skillett held a 6 lb spatchcocked chicken with ease, could have even been a bit bigger. Bird seemed to cook very evenly in it and sauce had a few nice browned bits with no burning. A bit disappointed in the recipe, don't think I would try it again. Very definitely needed both handles to get out of the oven.
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The chicken looked good. What did the skillet look like after the cook and how hard was it to clean?
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Easy to clean, not much sticking to it. Developing a little discoloration with each use.
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The chicken looks very good, ,the sauce would not go over for me, not a lemon person unless it is lemon pudding or lemonade. The chicken and rice I would be all over.
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You are correct sir! And whole Lemons to boot!
...the sauce would not go over for me, not a lemon person unless it is lemon pudding or lemonade.
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Johnny cake cook today. Just used Jiffy mix because I like it and it is simple! I used 3 packages and it filled the pan nicely. Started with about 6 Tbs. of butter greasing the pan:
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Then the mix:
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Then on to the Memphis Pro at 400 degrees for about 25 minutes:
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It cut very easily and came out very smoothly no sticking:
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Photo of finished product top and bottom. Bent was surprised that bottom was not darker. Maybe the light finish of the pan?
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It sure was good!! And would feed a ton of people.
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That was perfectly cooked Corn Bread.
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+1.. Cornbread is an excellent cook for new cast iron..The skillet is coming along nicely..I like this thread.
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That's a lot of dough for a skillet, but you are really making me want one of these. Can't wait to see more testing results.
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Did a high heat cook of a steak in the skillet tonight. Let the skillet heat on the biggest propane burner for 10 minutes before cooking. Seared on one side about 90 seconds, then flipped, turned burner off and put in a 400 degree oven to finish cooking. We could not get a read on the surface heat of the skillet, but I think the video shows the heat.
Sirloin Steak in Grizzly Pan (https://youtu.be/SDwbsIDgLvk)
(https://i.imgur.com/FccRCqJh.jpg)
(https://i.imgur.com/XA1A9KBh.jpg)
(https://i.imgur.com/44IPz3Jh.jpg)
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Good pictures but that second one made my mouth water. Cooked absolutely perfect.
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I find it interesting how much juice escaped that meat on the cutting board. I rarely see that when I make a steak on low temps on the smoker. Anyone have a clue why?
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No rest would be guess number one. If that meat had sat 5 minutes, I doubt that would happen quite as much. I have 2 Sirloin left, we know what happen with no rest, I guess we will see what 5 minutes does. Never have Sirloin, forgot how good it is and around $4 at Costco.
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Kristin and Bent, thanks for the high heat test. Answered my earlier question. Steak looked awesome as well.
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Wanted to post some pictures of clean up of the pan.
Pan after high heat cook of steak:
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Then washed with hot soapy water and sponge:
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Then washed with Barkeeper's Friend:
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Then washed with hot soapy water and sponge:
Then washed with Barkeeper's Friend:
The question for future owners: Is scrubbing with Barkeeper's Friend worth the time and effort just to try to restore the beautiful factory finish?
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How much work was required with the Bar Keepers to get it to the state in the photo?
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Any performance degradation on future cooks after the nice clean up?
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How much work was required with the Bar Keepers to get it to the state in the photo?
I washed and scrubbed for several minutes with soapy water and sponge and not great results after this particular cook. Prior cooks it was not real lengthy to wash and have a clean skillet. I probably scrubbed for about 4 to 5 minutes with Barkeepers to try and get as much off as possible.
In the future, if there are real cooked on bits, I will probably start with Barkeepers and save time.
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So did the surface feel as smooth in picture 2 as picture 3? Is it merely a color thing?
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So did the surface feel as smooth in picture 2 as picture 3? Is it merely a color thing?
Did not even think to test the feel. It looked dirty to me; I know, a novel concept for you that you may not fully grasp.
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So did the surface feel as smooth in picture 2 as picture 3? Is it merely a color thing?
Did not even think to test the feel. It looked dirty to me; I know, a novel concept for you that you may not fully grasp.
:rotf:
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So did the surface feel as smooth in picture 2 as picture 3? Is it merely a color thing?
Did not even think to test the feel. It looked dirty to me; I know, a novel concept for you that you may not fully grasp.
I can understand that, why wash out all of that flavor in the pan, he was set for eggs in the morning. I love to do that left over stuff in the pan, eggs the next morning cleans out the pan.
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As a young boy, I always washed and scrubbed my cast iron skillet after cooking. This was usually done with the help of a SOS pad. I sure as heck don't do it that now. It's a hot water only, rinse and a scrub
with a brush. If there are nasties still stuck, I scrape them off using a plastic Lodge scraper or a scrubbie. Then it goes onto a gas burner to dry and heat up. A very thin coating of oil is applied then wiped off.
The oil can't be wiped off 100% so a very thin coat remains. Any thing more than a very thin coating of oil has a chance of going rancid and/or turning gummy. Over time this helps develop a good layer of
tough seasoning. Seasoning is a build up of oil and very fine food particles that develops only with age. It can not be rushed..To me, seasoning adds flavour. That is why some die hard C I cooks have dedicated
cookware, that is a vessel to cook only one thing in so the flavour carries on.... As far as fine food particles being part of the seasoning and possibly harbouring bacteria or other sickness causing organisms,
they won't survive the intense heat of a cook..
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As a young boy, I always washed and scrubbed my cast iron skillet after cooking. This was usually done with the help of a SOS pad. I sure as heck don't do it that now. It's a hot water only, rinse and a scrub
with a brush. If there are nasties still stuck, I scrape them off using a plastic Lodge scraper or a scrubbie. Then it goes onto a gas burner to dry and heat up. A very thin coating of oil is applied then wiped off.
The oil can't be wiped off 100% so a very thin coat remains. Any thing more than a very thin coating of oil has a chance of going rancid and/or turning gummy. Over time this helps develop a good layer of
tough seasoning. Seasoning is a build up of oil and very fine food particles that develops only with age. It can not be rushed..To me, seasoning adds flavour. That is why some die hard C I cooks have dedicated
cookware, that is a vessel to cook only one thing in so the flavour carries on.... As far as fine food particles being part of the seasoning and possibly harbouring bacteria or other sickness causing organisms,
they won't survive the intense heat of a cook..
You don't have to season or re-season these pans. That is the beauty of their surface.
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Fried egg cook. As you all can tell, I sprayed one half of the pan with canola oil and left the other un-sprayed. Then cooked, and flipped to show whether there was any non-stick to untreated side. Used a metal spatula. I have no experience with cooking on CI. so I don't think I got the temp as hot as it maybe should have been.
Grizzly Fried Eggs (https://youtu.be/3TSqL8Ow1fM)
Edit: after the pan cooled down comletely, I put some warm, soapy water in it and let it sit about 30 seconds. Then washed. Everything came out very clean, very easily.
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Just like a stainless steel pan, a little oil helps. That was a good demonstration.
If I had one of these I'd cook on it just like I cook on stainless steel. The Grizzly advantage is its specific heat. It stores a lot of heat and doesn't cool when something absorbs heat from it. I suspect that you can sear a series of steaks without a loss of searing ability like I experience with lightweight pans.
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The manufacturer apparently doesn't offer lids. Do lids that you have on hand fit it? (I prefer to put a lid on my eggs.)
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Do lids that you have on hand fit it?
Even if a lid would fit, the two pour spouts would make the lid less effective.
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I have a 12 inch Revereware stainless steel skillet. The lid from that fit, but not a snug fit and heat/steam would certainly escape. But I am sure it would hold some in.
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Do lids that you have on hand fit it?
Even if a lid would fit, the two pour spouts would make the lid less effective.
I suspect that leaking steam would be insignificant. Many of my frying pan lids for pans without a pour spout have a lid vent to reduce the chance of steam pressure lifting it.
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I suspect that leaking steam would be insignificant. Many of my frying pan lids for pans without a pour spout have a lid vent to reduce the chance of steam pressure lifting it.
Yes, most of my pans with lids also have a hole for steam release, but the hole is 1/16" diameter. Big difference, I would be surprised if with those two gapping holes, that there was any steam effect at all. :2cents:
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I suspect that leaking steam would be insignificant. Many of my frying pan lids for pans without a pour spout have a lid vent to reduce the chance of steam pressure lifting it.
Yes, most of my pans with lids also have a hole for steam release, but the hole is 1/16" diameter. Big difference, I would be surprised if with those two gapping holes, that there was any steam effect at all. :2cents:
Maybe that can be a test with an infrared gun to take temp without a lid on and then put a lid on for 5 minutes and take temp after pulling the lid off. Not an exact science as I get the temp drops after removing the lid, but may give us an indication if the lid holds in any heat.
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Surely a lid of any type will increase the air temperature within the vessel. However, with pressure (even a little pressure) and the existence of some moisture, the temperature will get much hotter.
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My IR gun was purchased before I knew about ThermoWorks. It has no emissivity setting, and the color of this nickle seems to repel accurate temperatures like Kryptonite! It is not my review, but I have wanted to know how hot it gets too. When I took the reading before pan searing the Sirloin it was at 190°. pretty sure it was almost 3 times that. I have a piece of L iron in garage, may try and cut off small piece, just not sure how accurate heat transfer will be.
Maybe that can be a test with an infrared gun to take temp without a lid on and then put a lid on for 5 minutes and take temp after pulling the lid off.
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Cooked The Pioneer Woman's Pecan Sticky buns today. You put the pecans in the bottom, put in a mixture of butter and brown sugar and into the oven for about 15 minutes. When melted, take out, pop in the cinnamon rolls previously prepared and let them sit in the skillet for 20 minutes. The heat from the skillet causes the rolls to rise. Then back in the oven to finish.
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After they come out of the oven, flip over and then serve. Pan came out really clean, nothing stuck at all.
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Corned beef hash cook. I will let Bent comment since this was his cook. Appears skillet produced a nice "crust" on the hash on the flip. Hope it is seen in photos.
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For non cast iron cooks, you are doing great... Just wish I could have just one sticky bun. They look so good!
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In cooking his eggs with the corned beef hash, Bent decided to try putting a lid on the skillet to see if it would hold in heat and cook the tops of the eggs. Seemed to have worked. Skillet came out pretty clean after cook (but before washing).
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Two firsts for me today: first time making a pineapple upside down cake and first time making any type of cake in a skillet or cast iron skillet. Full disclosure -- I cheated a bit and used a cake mix. I think that was a mistake as revealed by final product photos. I think a cake mix is too light and you need a denser homemade recipe to stand up to the juices. This is for one of Bentley's friends, so hopefully he will not complain too much. Pan held everything very well, easy to place the pineapples and cherries, and cooked evenly. Easy pour of batter and spread nicely in pan. I think the round shape is attractive. It did not stick. Worst part -- this is a heavy pan for me to get in and out of oven much less turn over and I needed Bent to do the lifting and turning.
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Kristin - You are like the Energizer Bunny only with cast iron cooking. You keep going and going....The pineapple upside down cake looks top drawer, both top + bottom..Cook on.
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You're writing an interesting thread, Kristin.
I'd eat some of that pineapple cake.
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Its probably been 35-40 years since I have had a pineapple upside down cake. I used to love them.
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They sure liked it at the meeting tonight and they wanted me to know for the 2nd time how good the Sticky Buns were that I took them for the Monday meeting! So I will pass that along now as I forgot to tell her that tonight!
Now I probably should have told them I did not cook this stuff, but that seemed inconsequential at the time...
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They sure liked it at the meeting tonight and they wanted me to know for the 2nd time how good the Sticky Buns were that I took them for the Monday meeting! So I will pass that along now as I forgot to tell her that tonight!
Now I probably should have told them I did not cook this stuff, but that seemed inconsequential at the time...
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I have been washing the skillet with either warm soapy water or the soft Bar Keepers Friend cleaner. But it seems to have developed some brownish mottling Does not seem to affect cooking or make things stick, but thought I would document.
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Just saw something on another forum. Hope this is ok to post here. Until 3/31 use code VIP10 FOR 10% off at Grizzly.
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Just saw something on another forum. Hope this is ok to post here. Until 3/31 use code VIP10 FOR 10% off at Grizzly.
Dang it Greg!
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Just saw something on another forum. Hope this is ok to post here. Until 3/31 use code VIP10 FOR 10% off at Grizzly.
Dang it Greg!
Too late? Too soon?
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Between Kristin’s great review and the coupon code I couldn’t resist. Looks live the perfect cast iron for more occasional use.
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Between Kristin’s great review and the coupon code I couldn’t resist. Looks live the perfect cast iron for more occasional use.
It's hard to go wrong with good cast iron like this.
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I have cooked in it a few times, and with the most minimal of oil, it behaves as good as any non-stick pan I have ever owned.
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Bent, that’s kinda what I figured after seeing the sticky buns. Excited to get ahold of mine.
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Hamburger cook. It will put a nice crust on the meat.
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Folks, unless someone wants something specifically cooked, tested, or a question answered, I feel we are done with this review. I hope members have found it informative. It is a very nice skillet, cleans up easily, but is awful heavy for me. With others that might not be an issue.
I would like to thank the member who sent this to me for testing. He would like to remain anonymous, but I know many members would also add their thanks. It will be on its way back to you in short order if no more tests are requested.
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It is a very nice skillet, cleans up easily, but is awful heavy for me. With others that might not be an issue.
From an earlier post in this thread: The Lodge 12" weighs 8.8 lbs. Calphalon shows 6.75 lbs (info from online search). The Stargazer is 6.5 lbs.
My 12" LeCruset enameled cast iron pan shown below weighs 6.5 lbs. It seems quite heavy.
EDIT: This Grizzly weighs in at 9½ lbs., the heaviest of the group.
(https://xpcecw.ch.files.1drv.com/y4mUZqk-2MBFAigrbU_5_dRtR1CFWamRjiVCQAsJUOLZS98W9pO64HpdroTkB49GvXsaV4DMyQ7qI7hTODNYi8Pa8Gp4HKdHeOlYoKky2LXoDyRnw4vl87mS1nUXmedan3XMXTTLluJOiC4LZpaisQQ0Bwy7KypWJtBWt1EUfj0kvfSoM2oHpVhi98NJsZv6YdI81esopCWt9zLJnx_VzpuKQ?width=660&height=495&cropmode=none)
(https://n4xbia.ch.files.1drv.com/y4mDVq5xaWgEe0jr1dWVeFe9U4TWqetYBG1Ac6FXewRrE8WwWTXXdH4fK4trsPdQCHW-C1PNBKi6lK35a9KN1r1vfUfiM6w-LE00fRdD5AIKlKHlNd_gWI3UosyFSA33-lNWFFVaM7dh6lJ0XjuQtIpA_0lfvmD7QrWZ8mnSiWx2e0JUJ81sM14uIX2zFguLOR7NjuE5-u2bTg5lCFE9jIEzA?width=660&height=499&cropmode=none)
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It will be on its way back to you in short order if no more tests are requested.
Kristin, did smoke stain it when you cooked with it in your pit? Did the smoke clean off okay?
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I did not notice any smoke stains on it, but I was cooking at 350, so not sure a lot of smoke in the pit. I could not think of anything I wanted to cook in a real low smokey range, but am happy to do something if someone wants to suggest.
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No, I can't think of anything.
I recall some smokiness on my regular cast iron and have been wondering how well smoked nickel cleans up. I guess it's immaterial. Soap and water isn't the best treatment for seasoned cast iron but should clean the nickel nicely.
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This has been a great thread. I have read with caution because because I really don't need to buy another pan. However if I did, this one would be at the top of the list!! Thank you for doing the testing, and thank you to the person who sent in the pan for testing. It was much appreciated!!
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(https://lkxpug.ch.files.1drv.com/y4mP1iuWkM90uEdL50hzjGzHwIX-5edUm4rUfzRMMCSJVx-BNb0fLGucOvcdyq0HAkHASBDFEWC0X4pdvfL_B8EOB1hpCKwbJiCD4GOLZFjbRSgvN_wb-4LiQGu-gbZEv9H6x_I7Gu6IaHP_03KVo30Zz-sPbeJKKDZJ9ayOVdaUb5__6q3YY9sF8A6GeeYbn49eCYmJGs2_5-9gdjb9PJ5rA?width=439&height=660&cropmode=none)
Grizzly is offering another discount until the end of the month.
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Grizzly has 20% off and free shipping again. I have three of their pans and think every one is worth the regular price.
The offer code is ILOVEGRIZZLY. It's good until February 14, 2021.
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This is sort of an addendum to Kristin's thorough review.
I've had my 12-inch Grizzly nickel plated cast iron pan for four years. I probably cook on it a couple of times a month. Tonight, as I was cleaning it, I noticed a couple of spots that wouldn't come off with Barkeeper's Friend. I finally scratched at them with a fingernail and thought, "Hmmm, they may be pits." Poking at them with a wooden pick confirmed that the larger two are, indeed, pits. The third one is small and not confirmed to be a pit—the wooden pick point didn't fit.
I sent the following photograph to Grizzly and asked what I've done or not done to cause this.
(https://onedrive.live.com/embed?resid=F0F93C30BD30E64F%21180492&authkey=%21AEUgKEyh17dU6OY&width=302&height=320)
I'll keep you aware of developments.