Why would I want this flat LFIP3 rather than the ribbed LPP3? I have a ribbed Lodge pan. I do not do Panini.
1377962
I use mine for a bacon press in my larger pan. But for my ribbed pan I found it just as easy to flip the food over and it gives me a reason to check the food. Good tip is pre heating press in pan when going to use. Helps cook food a little faster.
1377963
My husband uses it when a piece of meat he is grilling is curling up around the edges...like a too thin piece of lamb or chicken. The weight holds it down.
1377964
It does't leave the panini marks on your food. I love mine and use it almost every day. Enjoy...
1167321
Sitram profiserie has an aluminum disk fused to the stainless steel bottom of the pan. A second disk of stainless steel is fused to the bottom of the aluminum disk. This gives the even heat of aluminum with the durability and induction proprties of stainless steel. It also makes for a lighter pan since the sides of the pans are thinner. Only knock I have heard on this design is that the eveness of the heat does not extend up the sides of the pan like copper or aluminum clad pans. Hasn't been a problem for me. Pans should last you a lifetime.
1863888
It depends on what you're cooking. The flat surface would be better for baking cornbread, making an omelet or scrambled eggs, and the ribbed skillet would be better for meat - steak, chops, chicken, etc. because of the nice grill marks you'll get.
2149843
I used mine first on a hot skillet. I think the heat helped to regain its flatness. You could try putting it over a large skillet of simmering water
1487384
Cannot help you there as I do not have the other two. This one is solid heavy pan so I doubt the other will be any different.
220698
I do not feel any difference in the surface of the Lodge Logic or the Pro-Logic cast iron pans.. I love the way they both cook....
1502701
My pan has stayed flat. Less expensive pans will do this when over heated. Not a good idea on any pan.
824068
I bought this item 2 years ago because it was being discontinued. I already had a smaller version of the dutch oven and ordered this model to replace it. I believe it was being discontinued to be replaced by the 1000 series. This is a quote from Tramontina: "New manufacturing techniques combined with improved materials and design have revitalized old world cooking traditions to offer superior product performance and versatility for an exceptional cooking experience." They may have made changes to the material used or the enamel bonding process. I'm not sure exactly. The design of the 1000 series on their website looks like the sides may be less sloping than my model. I suppose you could email Tramontina and ask what the changes are. I like my model and use it often. It has held up well. I do hand wash it as directed.
1156922
I bought mine a little over a year ago and it is more square than round. I don't know which version/shape provides more surface area for cooking. I don't see a downside to either version. No hot or cool spots. All things being equal, the heating source is the key to success. The slightly square version fits nicely and is stable on my portable gas grill.
563803
Gosh yes, and what a great setup THAT will be! I'm sure Weber makes them all to standard diameters, so pick a kit that will fit yours. In terms of making pizza on it, I highly recommend the Lodge Pro Logic cast iron pizza pan, but that needs at least a 21" diameter grill for there to be enough air circulation up to the top. Set up that way, the whole thing can get to 900F quickly and stay there all day.(But in order for it to actually stay there all day, you need to also order (or modify) a grill rack that allows you to feed the fire without having to disassemble everything. Either KettlePizza makes one or they can tell you where to get one.) Gosh yes, and what a great setup THAT will be! I'm sure Weber makes them all to standard diameters, so pick a kit that will fit yours. In terms of making pizza on it, I highly recommend the Lodge Pro Logic cast iron pizza pan, but that needs at least a 21" diameter grill for there to be enough air circulation up to the top. Set up that way, the whole thing can get to 900F quickly and stay there all day.(But in order for it to actually stay there all day, you need to also order (or modify) a grill rack that allows you to feed the fire without having to disassemble... » Read More Gosh yes, and what a great setup THAT will be! I'm sure Weber makes them all to standard diameters, so pick a kit that will fit yours. In terms of making pizza on it, I highly recommend the Lodge Pro Logic cast iron pizza pan, but that needs at least a 21" diameter grill for there to be enough air circulation up to the top. Set up that way, the whole thing can get to 900F quickly and stay there all day.(But in order for it to actually stay there all day, you need to also order (or modify) a grill rack that allows you to feed the fire without having to disassemble everything. Either KettlePizza makes one or they can tell you where to get one.) « Show Less
1735212
the Gourmet version has a center section of the grilling grate that is removable, which allows for option grill inserts...like a wok, griddle, etc. Honestly, I considered that version due to the versatility, but that model does not have a solid front lower door...rather a clumsy, very less functional "plastic cover" that isn't hinged like a door, but simply hangs on the front. it has holes all over it which allows you to see the gas tank, etc...and it's unsightly. Plus, you can still guy griddles, woks, etc and just use them on the regular Spirit Grill instead and still have the nicer solid, useable lower door.
1227769
So, the LCS3 (which is currently priced at 22 and some change) is only a 10 inch diameter and has sloped sides measuring only at 1 3/4 in (might be 1 1/4 in I'm going off memory). The LK8S3 is 10.25 diameter and the sides are not sloped they are straight and measure 2 inches high. I just used the LK8S3 this morning for a fritata with eggs, red bell peppers, baby bellas, chopped kale, and sharp cheddar on top. I have a five person family and it is big enough to produce a yummy fritata that will feed us all. I start the meal on the stove top and finish in the oven. I like the high/straight sides of this dish because you could even bake a cake in it or a pot pie etc. I have a pan comparable to the LCS3 but it is smaller in diameter (I think an 8 or 9 in). Pans with a sloped side are great for sauting and performing cooking tasks that require moving the pan around to flip the food about. The LK8S3 is quite heavy so I could only assume the LCS3 "chef's" series skillet might be more pricey because it might be lighter weight for performing tasks that require flicking of the wrists and flipping without compromising the length of the diameter and the quality of the cast iron. Don't quote me on that, the last part is only an assumption. If you want an exact explanation I'm sure someone at Lodge would be happy to assist you. They probably have a contact link on their website. Hopefully I helped, I tried my best. Have a lovely day!
800739
The gr-4n is only slightly larger, but it also grills and can cook bacon and eggs, for example. It apparently has a flat grill plate as well as the ridged one. If you're looking for an all-purpose griller/Panini maker, that one might be a better choice. In my case, I didn't want the grill feature, and I like the compact size of the gr-1. I can easily put it away when it's not in use, and it's easy to clean with a damp cloth. It makes great Panini sandwiches, but that's all it does.
1136905
I emailed Cold Steel and they explained about the gring,flat vs hollow.I never really noticed before,now it's easy to spot but it still does not stop sellers from listing both and or using a picture different than what their actoally selling. I already have a SK-5 knife and was thinking about buying another for a present.I will be in contact with the seller before I make a purchase to be sure what I am getting. Frankly I would not want the stainless version.
1124848
Yes I agree with you, they are all different but my experience is the difference is in how long they last. If you have an oven with an exposed heating element, as I do, all liners develop a weak spot where the small "feet" holding the heating element touch the liner. Chef's Planet seems to last longer. If you have the newer von with the bottom heating element hidden my opinion is one liner is about the same as the other.
2060825
I'm not exactly sure, but could it be that the P12D3 is not pre-seasoned? If so, I would Definitely recommend the pre-seasoned pot -THAT is what makes these Lodge pots so incredible.
1246128
A flat cake pan ala tiers = shave off the rounded center to flat. My guess is rim isn't wide enough for a pie edge. I'd experiment.