Pro-Grid Reversible Grill/Griddle - Dual-Sided Cast Iron Griddle - Double Burner Grill - Even Heat Distribution - PFAS-Free Non-Toxic Cookware - 20 Inches x 10.5 Inches

Been using this 3 to 4 times a week for a month and it is incredible! If seasoned right food does not stick to it and it retains heat very well! It is super heavy duty and will definitely last a long time, if taken care of and cleaned properly it will not rust. Fits my stovetop middle burner which I never used before this perfectly. Save money and buy this instead of the terrible whirlpool branded aluminum griddle.

I have been cooking on cast iron for over 20 years. For those unfamiliar with cast iron, you simply dont know what your missing. The flavor is second to none and the pans are virtually indestructible. I only had 2 10" skillets and I have wanted to buy some new pieces for quite some time. In particular, I have wanted to buy a 12' skillet, a dutch oven, and a griddle. I was actually hesitant to buy from Lodge based on the price being so low. How often does something like that happen? Anyways, after doing an ample amount of research I decided to pull the trigger and I ordered 2 pieces, this griddle and the 12" skillet. To say I am impressed is a massive understatement, especially when you consider the price. Lodge cast iron could very well be the best deal going in the entire cookware market. I certainly cant think of its equal, at least not that has this price point. My biggest concern was with the pre-seasoning. Its not that big of a deal as seasoning cast iron is very easy but I didn't know if that was something I was going to have to do or not. I was pleasantly surprised as these pans really are ready to go right out of the box. Cast iron has never been this easy. The first thing I cooked was eggs using the 12" skillet and the flavor was just as good as my 20 year old pans, something I wasn't expecting. I then cooked up some pancakes using the griddle and they were nothing short of amazing. Of course, having a griddle of this size is great as it allows me to cook 6 pancakes at a time. I used to have to cook one or 2 at a time depending how big I made them. By the time you got three plates worth done, the initial pancakes were already cold. Well, say good bye to that problem. I also love that this griddle doubles as an indoor grill. I openly admit, I was initially only looking to get a griddle but the fact that this doubles as a grill is just amazing and it ultimately makes this pan just that much more indispensable and that much more of a bargain as your really getting 2 pans in one, 2 bigs pans at that. We tried the grill side out by cooking up some burgers and some asparagus and red and orange peppers. Once again the results were amazing. We have since cooked on both pans multiple times and each time the results were top notch. I had my doubts about the Lodge pre-seasoning but no longer. Its top notch and is really quite ingenious. Its important to note that this pan is extremely heavy. I would estimate that it weighs roughly 20 pounds. Its one big piece of cast iron! So if lifting heavy objects is a problem for you then you might want to consider that before buying. For those new to cast iron, just remember a few simple rules and your pans should last forever. When cooking, bring the heat up slowly and when using the griddle, make sure you heat both sides evenly even if your only using one side. In regards to cleaning, always hand wash with a stiff nylon brush. Never use detergents or soap and always use hot water as rinsing a hot cast iron pan with cold water can actually cause your pans to crack. Follow these rules and your pans will most likely outlast you. Bottom line - I am absolutely blown away by Lodge Cast Iron. The quality is amazing, the price is amazing, and the pre-seasoned pans are literally ready to go right out of the box. Again cast iron has never been this easy. This grill/griddle is easily one of the nicest pans I have ever come across. For those that have never tried cast iron, what are you waiting for? With Lodge's pricing, what do you really have to lose? As I stated in my 12" skillet review, I will be recommending Lodge Cast Iron to everyone I know, right after I order a few more pans. 5 Stars and then some!!!

A good cast iron pan is a must have addition to any cooking arsenal. The Lodge LPGI3 Reversible Griddle fits the bill perfectly. It's currently nestled on top of my two gas burners on my stove (see photo). My burners measure 17.5 inches across and the 20 inch griddle fits nicely on them. It has become my go to piece of cookware. It is large enough to sear several steaks at a time, giving them a beautiful flavorful crust. Eggs, pancakes, french toast, grilled cheese, bacon, stir fry, salmon, literally everything I have thrown at it has been cooked faster and with more flavor than a normal pan. I can heat the griddle as hot as I like, unlike teflon cookware which can damage the nonstick properties. The result is that food cooks much quicker than normal. Meats will develop that caramelized crust you often see in restaurants. In short, this griddle/pan can cook anything and everything with ease. As with any cast iron piece of cookware, seasoning is a must. Lodge claims that the griddle is already pre-seasoned, but the first time I tried cooking some sunny side up eggs I ended up with a burnt crusty omelet that stuck to the pan. Not good. Thus, I began my Google search for the best method to season a cast iron pan. After a few failed attempts, and a bit of sorting through conflicting methodologies, I found the best way. Season your pan as follows: Step 1 Go buy a good organic flax seed oil at your local health foods store (Sprouts, Whole Foods etc.) Make sure it is pure flax seed oil. It should be in a refrigerated section, flax oil goes rancid quickly. The reason flax oil is used is because it is the only drying oil that is edible. This basically means that the fat content in the flax oil breaks down readily at high heat and forms a tough film that gives cast-iron its non-stick properties. You can Google "seasoning cast-iron with flax seed oil" for a more chemically detailed breakdown. Step 2 Moderately squirt some oil on one side of the pan. Then take a paper towel and rub every nook and cranny on the pan. Try to spread the oil so that it forms a thin even layer. Also take care to not leave any puddles of oil on the pan. You want to soak up any excess oil so that if you were to turn it face down, no oil would drip down. It is extremely important that you DO NOT drown the pan in oil. Doing so will result in an uneven seasoning layer that will flake off or turn sticky. Repeat this procedure on the other side as well. Again, taking care not to use too much oil. Step 3 Heat your oven to 400 degrees and no more. Stick your cast iron pan in and leave it for 1 hour. Again you want to make sure you do not go over 400 degrees because then the oil begins to smoke too quickly and the process of forming the hard coat is rushed. You may also want to open your windows and turn on the fan, the oil is essentially burning into smoke which may irritate your eyes and lungs. After an hour, turn off your stove and let the pan come to room temperature or cool enough to handle. Repeat steps 2-3 four or more times or until the desired coat is achieved. Each time you will notice the pan getting shinier and smoother. After I seasoned the pan several times I was able to cook pretty much anything with zero sticking. Eggs and hash browns were a breeze. The more you use your pan the better the coat becomes as well. Cleaning: Cleaning is very difficult if your pan is not seasoned as food will stick. I recommend you season your pan using the above method for easy cleaning. Most of the time, a little coarse salt, water, and a paper towel is all that is needed. I also purchased some plastic cast iron scrubbers from Lodge that work like a charm. For those who feel they need a more thorough cleaning, feel free to use a sponge with some soap. Scrub the food off and rinse thoroughly with water. Contrary to popular belief, a well-seasoned cast iron pan will NOT lose its coat with soap. Again most of the time I just scrub and rinse with water, I always preheat my pan before I cook which kills any bacteria on the pan anyway. Also, be sure to dry your pan as cast iron rusts readily. Overall, this pan is a large, heavy, wonderful cooking beast. Those looking for a light small pan look elsewhere. For those looking for a versatile, heavy duty cast iron pan that will last for decades, look no further.

Buenísima opción para comer sano a la plancha.Si la curas bien nada se pega.Es muy pesada,quizas un poco trasto a la hora de moverla, lavarla y guardarla pero la verdad es que si comes mucho a la plancha va genial

La calidad de los productos Lodge esta fuera de duda, esta hecho con toda la mano y no tienen defectos sus productos, cuento con dos sartenes y ahora con esta plancha (comal). Por que pagar mas por este comal que con otros que se consiguen en mercados? Porque el material y el acabado es de primera calidad, por que tiene doble vista: por un lado esta completamente liso ideal para tortillas, huevos, tocino, hotcakes, cebollas, etc... y por el otro lado tiene una parrilla que es excelente para que la grasa de cortes de res, pollo, hamburguesas caiga la grasa que se desprende al cocinarse, dejando las proteinas sin tanta grasa, bueno, eso dice mi esposa, tambien ese lado cuenta con un resaque que ayuda a mandar ahi dichas grasas... Esta pesado el comal, no es liviano pero nada que algun adulto pueda manejar. El envio y servicio de Amazon, como siempre excelente, llegando antes de lo estipulado. Recomendable 100%.

… food sticks … it was hard to remove some of the food stuck on the grill side … let’s see how it goes on future cooking

First, to address a couple concerns that get this poor reviews: 1. It's not non-stick. No, it's cast iron. It can be very low stick, but it is not non-stick. 2. It's heavy. Yes, it's cast iron. It weighs 18 pounds. And you cannot just leave it on your stove. You need to clean it, preferably in a sink. And Not in an enameled sink, unless you want a new sink. 3. It rusts. Yes, it's cast iron. I've used this several times now, grill side only. For food not to stick on any cooking surface, but a cast iron grill especially, the surface has to be hot enough to release the food once it's carmelized. The Lodge instructions suggest medium heat. Some cookbooks suggest the very highest heat. My best results, over two electric elements, have been at about 7/9. That seems to replicate my Lynx. Pre-heat for about 10 minutes. Then with a spray bottle of your choice, hand or pressure pump, give the grill surface a fine, light spray of cooking, but not olive, oil. Wait a moment for the oil to barely smoke and add your food. If you're cooking meat, let it sear on one side till you have nice dark griddle marks. Don't lift or move it too soon or you'll really have a mess. In 2 or 3 minutes, if the grill was hot enough, the pan will release the meat and you can turn it with it barely sticking or not sticking at all. Sear it on the other side until you have the grill marks and it turns easily again. Then turn it over so it's about 90 degrees to the original sear marks and cook until it's seared again, then turn it over at 90 degrees again and cook it until it's done. That's only 4 turns. Same as a barbeque. Don't lift it or turn it or fuss with it any more than that or it will stick and tear and look horrible. It's easy to overcook meats the first couple of times as I just didn't trust cooking on a raised surface. But it times about the same as a gas or charcoal grill or a flat pan. It is messy! Turn on your fans, turn off your smoke detectors, and open a window. And be prepared to clean up a lot of splattering. But the taste of the best indoor steak you've ever had makes up for all that, especially if it's -30 outside. Never, ever, ever use a sticky sauce on this grill/griddle. It will probably take a few tries before you perfect temperatures and timings, so don't give up. It just gets better and better until it's perfect. To clean: let it cool, wash it in luke-warm water with a stiff nylon brush. Don't use soap or that will strip all the wonderful oils. Just scrub any stuck bits of food. Dry it with clean rags or paper towels or a towel that you don't want to use again. If you want, spray it all over, both sides, with another fine spray of cooking oil. Spread the oil into the valleys and around the edges and handles and clean off any excess with a paper towel. If you dry cast iron quickly and always protect it with oil, it will never rust and always stay seasoned. Let it dry propped up on its edge on a paper towel or rag somewhere. The more you use it, the more seasoned it will become. Something as beautifully made as this or any Lodge should last at least one lifetime. It's very thick, very heavy, very smooth, nicer than any other cast iron I've ever seen. Cast iron will break if you drop it on, say concrete, which might be possible as the griddle side of this would make a fantastic piastra for your gas or charcoal grill, way better than stone. And cast iron will crack if thermally shocked, so don't put hot cast outside to cool in a Canadian winter. Bottom lines: beautifully made. Amazon has the best prices for Lodge that I've seen in Canada - tho' they are still twice the U.S. Messy. With the cleanup, more work than a gas grill. Still less work than a charcoal grill. Makes the best indoor steak I've ever had.

Fits perfect on 2 gas. Quality is amazing. The product is heavy but that’s because of good quality iron. Be calm while cleaning. Amazing thing for Barbeque for parties.