---
product_id: 3670319
title: "Lodge LPP3 Cast Iron Square Ribbed Panini Press, 8.25-inch"
brand: "lodge"
price: "€ 66.71"
currency: EUR
in_stock: true
reviews_count: 13
category: "Lodge"
url: https://www.desertcart.sk/products/3670319-lodge-lpp3-cast-iron-square-ribbed-panini-press-8-25
store_origin: SK
region: Slovakia
---

# Superior even heat retention Pre-seasoned with natural oil finish One-piece cast iron handle & press Lodge LPP3 Cast Iron Square Ribbed Panini Press, 8.25-inch

**Brand:** lodge
**Price:** € 66.71
**Availability:** ✅ In Stock

## Summary

> 🔥 Press perfection, panini passion – elevate your kitchen game!

## Quick Answers

- **What is this?** Lodge LPP3 Cast Iron Square Ribbed Panini Press, 8.25-inch by lodge
- **How much does it cost?** € 66.71 with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.sk](https://www.desertcart.sk/products/3670319-lodge-lpp3-cast-iron-square-ribbed-panini-press-8-25)

## 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 flawless, even heating for perfect searing every time.
- • **Built to Last a Lifetime:** One-piece cast handle and press design guarantees decades of reliable, sturdy use.
- • **Health-Conscious Cooking:** Ribbed design expels excess fat, delivering delicious low-fat meals without sacrificing taste.
- • **Versatile Culinary Powerhouse:** Use it on stove, oven, grill, induction cooktops, or even campfires—your gourmet edge anywhere.
- • **Ready to Cook Right Out of the Box:** Factory pre-seasoned with 100% natural soybean oil for effortless food release and enhanced flavor.

## Overview

The Lodge LPP3 Cast Iron Square Ribbed Panini Press is a durable, 8.25-inch cast iron grill press pre-seasoned with natural oil for superior non-stick performance. Engineered with a one-piece handle and press for unmatched longevity, it delivers even heat distribution for perfectly seared paninis and grilled dishes. Compatible with multiple heat sources including induction, oven, stove, grill, and campfire, it’s a versatile essential for the modern kitchen focused on flavor, health, and timeless craftsmanship.

## Description

For more than 100 years, Lodge has been perfecting the process of making cast iron cookware. They formulate just the right metal chemistry, created exacting mold tolerances for their castings, and developed the perfect wall construction for the best even heating found in cookware. No other cast iron cookware is made to Lodge's strict standards. Handle and press are cast as one piece for decades of cooking. This Ribbed Panini Press is seasoned with oil for a natural, easy-release finish that improves with use. Seasoning is done at the foundry and offers a superior look and performance to home seasoning. And since the seasoning is already done for you, it saves you the time and effort previously needed to season raw cast iron. The Panini Press is a ribbed cast iron plate that works in conjunction with a skillet grill to produce top and bottom searing simultaneously. You can also create mouth-watering steaks and seafood, plus the Panini Press can be used to expel excess fat for a delicious low fat dish! Use on griddles, in skillets or even on the outdoor grill. 8.25" Square. Fits the Lodge 10.5 inch square skillet and grill pan and round skillets 12 inches or larger. Easy care: hand wash, dry, rub with cooking oil. Made in the USA. What’s with the drip? All Lodge cookware is pre-seasoned with 100% soybean oil, baked onto the surface at a high temperature. Since natural oil melts at this high temperature and the cookware hangs as it dries, some finished pieces experience a bubble in the seasoning, visibly known as the drip. This brownish color is not a defect; it’s simply the hardened cooking oil. It does not affect performance and will go away in time as you continue to cook and season the item.

Review: A worthy uni-tasker (w/tips and recipes). - I have been on a cast iron craze lately. I have been collecting Lodge products, and eventually it came to this little uni-tasker. I waffled a bit....like I said, it is a uni-tasker. Some reviewers say they use it for other things like grilling chicken and such. But I was looking to straight up make paninis. In the end I just decided to go for the bull and get it. And boy am I glad I did! You have a few options in how you can use this item...the Lodge grill pan is the best since the ridges in the bottom of the pan match those on the panini press. However, if you don't mind too much if the bottom of your panini does not have ribs you can use a plain flat bottom skillet (make sure your skillet is big enough in diameter!) The third option is the one I am using at the moment, which is the Lodge pro 2 burner griddle. I use the ribbed side, which does not match the panini press (the ribs are narrower and spaced further apart) but accomplishes the general idea. I do plan on getting the ribbed grill pan at some point, but for now things work well this way. So, when the product arrived I gave it the usual 2 or 3 extra pre-seasonings using palm oil shortening in a 350 degree oven. Then it was time to get to work. I placed my pro 2 burner griddle on med. high heat (I have an electric stove, so used the 5 1/2 mark on the front and rear burner knobs) to pre-heat for about 10 minutes. I placed the panini press on a third burner to pre-heat by itself using the same setting, 5 1/2. Made up the panini using olive oil brushed on the outside of the bread, set it down on the griddle and (with a gloved hand!...don't forget the handle will get very hot!!!!!) waited about 3 minutes. The press stuck a bit to the bread on top a bit (I continue to have this minor issue, and I think it is not because of the seasoning lacking, but just the way the ribs kind of like to hold the bread a little bit), but I took a butter knife and used that to kinda just hold the bread lightly while I pulled out...pop, press came off just fine. Alas the bread on top was mildly toasted, but not browned (tasted just fine, and was like white toast, but definitely not what you expect from a panini). The bottom, however, was just fine, excellent, perfect in every way. This led me to believe the press was either not hot enough to begin with, or that I needed to compensate for the fact that the minute it goes on top it is losing heat where the pan underneath always has heat. So the next time I made a panini I pre-heated the bottom pan as normal (5 1/2 setting), but the press I heated to a higher temp (7 1/2). With 10 minutes of pre-heating it actually started to lightly smoke, so I could tell I had it much hotter. And sure enough this time the top and bottom came out an even dark brown. The actual process of grilling the panini only took about a minute and a half to two minutes. Dark, brown, delicious! So that is the biggest tip I can give. Pre-heat your panini press to a decent degree higher than your bottom pan. One other thing to note has to do with cheese. When using sliced cheese or at least a light amount of shredded you should have no problems. However, I made a panini today using a good mound of shredded cheese, and while the whole sandwich was warmed all the way through the cheese deep in the middle did not melt to that stringy, classic "grilled cheese" kind of consistency. So a little experimenting in that scenario may be needed. So here are some "recipes" (I hesitate to really say they are such since, well, it is just a grilled sandwich after all.) So far they have all been using homemade artesian bread from my Lodge dutch oven. It is a buttermilk, cheddar and herb bread that is proving awesome for paninis (and if anyone wants the recipe I can gladly post it here if they like along with instructions on how to make great bread in your dutch oven!) Actually, I must correct myself....one batch of panini were made on store bought, fresh made artesian sourdough (available from the bakery at Hannafords). Tasted good too, but the Buttermilk/cheddar/herb bread is better in my opinion. Turkey/Bacon/Cheddar/onion panini: Get some sliced turkey from the deli. Some nice sliced sharp cheddar. Cooked bacon slices. Sauté up some onions (by all means use raw onions, but onions sautéed in butter have such a wonderful sweet flavor and texture!) Take your bread slices (about 1/2" thick slices work best) and brush on some olive oil one side of both slices. Assemble your panini w/ olive oil sides facing out. Place on grill/pan, plop on the panini press and cooked to desired color on the bread is reached (should not take more than a few minutes) using the instructions/tips noted above in main review. Bacon/Cheese/onion panini: Take some bacon slices. Get a fine variety of shredded cheese. In this case I used cheddar, jack and a quesadilla cheese. Once again bring out my favorite style onion, the sautéed kind. To get the best results lay down half your cheese on the bottom slice, stack on your bacon, onions, and then the other half of your cheese followed by your final slice of bread. The cheese on both sides helps to "glue" everything together when all melted. From here on ditto above. Roast beef/mushroom/Cheddar panini: Pretty self explanatory. Get some sliced roast beef from your local deli. Sauté up some mushrooms (yeah, I know, sautéing vegetables adds more work...but trust me, it is WORTH it!). Sliced mild or sharp cheddar (I don't care much for swiss cheese, but I assume it would also make a nice substitution here). From here on ditto above. Some other ideas I am planning on trying at some point: Bacon/sun dried tomato (processed into a paste)/spinach/cheddar Sautéed green pepper/sautéed onion/sautéed mushroom/cheddar Italian sausage/sautéed onion/sautéed pepper/mozzarella/marinara sauce
Review: Great for making panini sandwiches - Works great with my Lodge grill pan to make panini sandwiches. Must be seasoned well with oil and baked in a hot oven before use to prevent food from sticking to it I heat it inside the grill pan, brush it with oil before each use, and use it to press down on the top of the sandwich. It doesn't brown the top of the sandwich, so I turn the sandwich over to brown the other side.

## Features

- Seasoned with oil for a natural, easy-release finish that improves with use
- Easy care: hand wash, dry, rub with cooking oil
- At home in the oven, on the stove, on the grill or over the campfire
- Great for induction cooktops
- Handle and press are cast as one piece for decades of cooking

## Technical Specifications

| Specification | Value |
|---------------|-------|
| ASIN | B0039UU9TU |
| Best Sellers Rank | #67,236 in Kitchen & Dining ( See Top 100 in Kitchen & Dining ) #71 in Sandwich Makers & Panini Presses |
| Brand | Lodge |
| Brand Name | Lodge |
| Capacity | 8.7 Liters |
| Color | Black |
| Customer Reviews | 4.6 out of 5 stars 857 Reviews |
| Global Trade Identification Number | 00075536338903, 30075536338904 |
| Included Components | Lodge LPP3 8.25 Inch Cast Iron Panini Press |
| Is Oven Safe | No |
| Is the item dishwasher safe? | No |
| Item Dimensions | 8.31 x 8.31 x 1.5 inches |
| Item Shape | Square |
| Item Type Name | Lodge Flat Iron Grill Press |
| Item Weight | 3.95 Pounds |
| Item dimensions L x W x H | 8.31 x 8.31 x 1.5 inches |
| Manufacturer | Lodge Manufacturing Company |
| Material | Cast Iron |
| Model Number | Lodge Flat Iron Grill Press |
| Part Number | LPP3 |
| Product Care Instructions | Hand Wash Only |
| Shape | Square |
| UPC | 075536338903 803990214200 |
| Unit Count | 1.0 Count |

## Product Details

- **Special Feature:** Made without PFOA or PTFE
- **Color:** Black
- **Material:** Cast Iron
- **Brand:** Lodge
- **Product Dimensions:** 8.31"D x 8.31"W x 1.5"H
- **Wattage:** 1400 watts
- **Item Weight:** 4 Pounds
- **Included Components:** Lodge LPP3 8.25 Inch Cast Iron Panini Press
- **Style:** Panini Press
- **Global Trade Identification Number:** 00075536338903, 30075536338904

## Images

![Lodge LPP3 Cast Iron Square Ribbed Panini Press, 8.25-inch - Image 1](https://m.media-amazon.com/images/I/71QBAwIOBkL.jpg)

## Available Options

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

## Customer Reviews

### ⭐⭐⭐⭐⭐ A worthy uni-tasker (w/tips and recipes).
*by B***E on December 11, 2012*

I have been on a cast iron craze lately. I have been collecting Lodge products, and eventually it came to this little uni-tasker. I waffled a bit....like I said, it is a uni-tasker. Some reviewers say they use it for other things like grilling chicken and such. But I was looking to straight up make paninis. In the end I just decided to go for the bull and get it. And boy am I glad I did! You have a few options in how you can use this item...the Lodge grill pan is the best since the ridges in the bottom of the pan match those on the panini press. However, if you don't mind too much if the bottom of your panini does not have ribs you can use a plain flat bottom skillet (make sure your skillet is big enough in diameter!) The third option is the one I am using at the moment, which is the Lodge pro 2 burner griddle. I use the ribbed side, which does not match the panini press (the ribs are narrower and spaced further apart) but accomplishes the general idea. I do plan on getting the ribbed grill pan at some point, but for now things work well this way. So, when the product arrived I gave it the usual 2 or 3 extra pre-seasonings using palm oil shortening in a 350 degree oven. Then it was time to get to work. I placed my pro 2 burner griddle on med. high heat (I have an electric stove, so used the 5 1/2 mark on the front and rear burner knobs) to pre-heat for about 10 minutes. I placed the panini press on a third burner to pre-heat by itself using the same setting, 5 1/2. Made up the panini using olive oil brushed on the outside of the bread, set it down on the griddle and (with a gloved hand!...don't forget the handle will get very hot!!!!!) waited about 3 minutes. The press stuck a bit to the bread on top a bit (I continue to have this minor issue, and I think it is not because of the seasoning lacking, but just the way the ribs kind of like to hold the bread a little bit), but I took a butter knife and used that to kinda just hold the bread lightly while I pulled out...pop, press came off just fine. Alas the bread on top was mildly toasted, but not browned (tasted just fine, and was like white toast, but definitely not what you expect from a panini). The bottom, however, was just fine, excellent, perfect in every way. This led me to believe the press was either not hot enough to begin with, or that I needed to compensate for the fact that the minute it goes on top it is losing heat where the pan underneath always has heat. So the next time I made a panini I pre-heated the bottom pan as normal (5 1/2 setting), but the press I heated to a higher temp (7 1/2). With 10 minutes of pre-heating it actually started to lightly smoke, so I could tell I had it much hotter. And sure enough this time the top and bottom came out an even dark brown. The actual process of grilling the panini only took about a minute and a half to two minutes. Dark, brown, delicious! So that is the biggest tip I can give. Pre-heat your panini press to a decent degree higher than your bottom pan. One other thing to note has to do with cheese. When using sliced cheese or at least a light amount of shredded you should have no problems. However, I made a panini today using a good mound of shredded cheese, and while the whole sandwich was warmed all the way through the cheese deep in the middle did not melt to that stringy, classic "grilled cheese" kind of consistency. So a little experimenting in that scenario may be needed. So here are some "recipes" (I hesitate to really say they are such since, well, it is just a grilled sandwich after all.) So far they have all been using homemade artesian bread from my Lodge dutch oven. It is a buttermilk, cheddar and herb bread that is proving awesome for paninis (and if anyone wants the recipe I can gladly post it here if they like along with instructions on how to make great bread in your dutch oven!) Actually, I must correct myself....one batch of panini were made on store bought, fresh made artesian sourdough (available from the bakery at Hannafords). Tasted good too, but the Buttermilk/cheddar/herb bread is better in my opinion. Turkey/Bacon/Cheddar/onion panini: Get some sliced turkey from the deli. Some nice sliced sharp cheddar. Cooked bacon slices. Sauté up some onions (by all means use raw onions, but onions sautéed in butter have such a wonderful sweet flavor and texture!) Take your bread slices (about 1/2" thick slices work best) and brush on some olive oil one side of both slices. Assemble your panini w/ olive oil sides facing out. Place on grill/pan, plop on the panini press and cooked to desired color on the bread is reached (should not take more than a few minutes) using the instructions/tips noted above in main review. Bacon/Cheese/onion panini: Take some bacon slices. Get a fine variety of shredded cheese. In this case I used cheddar, jack and a quesadilla cheese. Once again bring out my favorite style onion, the sautéed kind. To get the best results lay down half your cheese on the bottom slice, stack on your bacon, onions, and then the other half of your cheese followed by your final slice of bread. The cheese on both sides helps to "glue" everything together when all melted. From here on ditto above. Roast beef/mushroom/Cheddar panini: Pretty self explanatory. Get some sliced roast beef from your local deli. Sauté up some mushrooms (yeah, I know, sautéing vegetables adds more work...but trust me, it is WORTH it!). Sliced mild or sharp cheddar (I don't care much for swiss cheese, but I assume it would also make a nice substitution here). From here on ditto above. Some other ideas I am planning on trying at some point: Bacon/sun dried tomato (processed into a paste)/spinach/cheddar Sautéed green pepper/sautéed onion/sautéed mushroom/cheddar Italian sausage/sautéed onion/sautéed pepper/mozzarella/marinara sauce

### ⭐⭐⭐⭐⭐ Great for making panini sandwiches
*by K***R on December 3, 2025*

Works great with my Lodge grill pan to make panini sandwiches. Must be seasoned well with oil and baked in a hot oven before use to prevent food from sticking to it I heat it inside the grill pan, brush it with oil before each use, and use it to press down on the top of the sandwich. It doesn't brown the top of the sandwich, so I turn the sandwich over to brown the other side.

### ⭐⭐⭐⭐⭐ The lodge pannini press does THE JOB it is supposed to.
*by K***G on March 20, 2026*

The design was from lodge and I love their cast iron products!!! The whole design and heat level thickness sturdiness and quality are awesome!! I had a caprese sandwich tonite and it was amazingly good! My sandwich was crispy on the outside and soft,delicious and melty on the inside. It would be a most excellent gift!!!

## Frequently Bought Together

- Lodge LPP3 Cast Iron Square Ribbed Panini Press, 8.25-inch
- Lodge Reversible Cast Iron Grill/Griddle – 9.5 x 16.75 Inch Pre-Seasoned Cooking Surface – Flat & Ribbed Sides – Use on Stove, Grill, or Campfire – Made in the USA – Heavy-Duty, Black
- Lodge SCRAPERCOMBO Pan and Grill Scraper, Set of 2

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*Product available on Desertcart Slovakia*
*Store origin: SK*
*Last updated: 2026-05-28*