Lodge Pro-Grid Reversible Grill/Griddle, PFAS-Free, 20 x 10.5 Inches

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!!!

Some months ago, we went on a bit of a spree and purchased a whole bunch of Lodge Logic cast iron cookware items from Amazon. Our family had been using some pretty awesome Calphalon (aluminum/nonstick) cookware for fifteen years or so. The Calphalon was (and is) still holding up quite well (nothing, and I mean *NOTHING* can destroy that cookware), but we wanted to make the move to cast iron for all the usual reasons. Cast iron requires a bit of care - especially early in the relationship. Lodge Logic cookware comes pre-seasoned, which is nice, but you're probably going to want to treat it out of the box, anyway. There are innumerable website and videos (i.e. on YouTube) showing how to properly care for and season cast iron cookware. The effort is minimal for the payoff and you can take some solace in the fact that each time you use it - and subsequently care for it properly - it gets BETTER. It bears mentioning that I did not always "get" the concept of cast iron cookware and the black carbon coating it develops. Many, many years ago, I did a college housemate a "favor" and scrubbed his perfectly seasoned cast iron skillet down to the bare metal. It was CLEAN (and temporarily destroyed). I was a moron and my housemate let me know it, but, cast iron being what it is, it was possible to re-season it and get it back on the road to awesomeness. Lodge Logic items are sold at many common brick-and-mortar retailers so you can get a first hand idea of the size and weight of many of their items before ordering online. At the time I purchased these items from Amazon, though, the prices could not be beat and - absurdly enough (this stuff is HEAVY) - Free SuperSaver Shipping was available across the board. Now, for this particular item: Lodge Logic LPGI3 Pro 20-by-10-7/16-Inch Cast-Iron Grill/Griddle UTILIZATION - We have a typical four burner glass-top stove (with a warming element, too). The left side burners are "small" burners with a "bridge burner" between. This is where we use the griddle. - For cooking most things, we've settled upon setting all three burners (front/back/bridge) to about 6 out of 10. If you have a Spinal Tap stove that goes to 11, maybe try a 7. Put the burners on and let it heat for a little while. You'll know when its ready to roll (water beads, sizzles, and evaporates the same on different parts of the grill). - On the flat side, we have cooked pancakes, french toast, sausage, scrapple, grilled cheese, cheesesteaks, and hamburgers. - On the ribbed griddle side, we have cooked rib-eye steaks, filet Mignon, London broils, kielbasa and peppers, chicken breasts, and pork chops. - This item works great with the Lodge Logic Pre-Seasoned Round Cast-Iron Grill Press. We purchased two of them. When cooking steaks, chicken, burgers, etc..., having the presses reduces cooking time, reduces splatter, and keeps the food from curling up on the sides. CLEANUP - If you can wash it while it is still warm, all the better. Hot water + a plastic scrub brush (no SOAP!) works great. If you're just using the flat side, cleanup takes seconds. When using the ribbed griddle side, it can take a bit longer, obviously, because of the grooves and the types of things cooked on that side (meats). We lucked out and found a plastic kitchen scrub brush with a handle...the hard plastic head of which fits PERFECTLY within the grooves to scrape out the stuff that settles there. I once cooked steaks on the ribbed griddle side and left it on the stove until the next evening (oops!) and it cleaned up with hot water almost as easily as it would have the night before. - Dry it thoroughly and, with a paper towel, apply a very thin layer of vegetable oil everywhere. If you happened to use your oven to cook, throw it in there while the oven cools. The heat will be enough to get rid of any residual moisture and do a bit to expand the metal to allow further seasoning to occur. PROS - The griddle heats very evenly. I've filled it with meat from stem to stern and, with very little rotation, consistently end up with evenly cooked meals. - You can use whatever kitchen utensils you like with this puppy...kid gloves are not required. I've got a metal spatula that was in drydock for much of the Teflon era that has new life. - People love the ribeye steaks I make on the outdoor grill. The results indoors are different, for certain, but are absolutely outstanding. In fact, the results you can achieve with this item indoors may be more reminiscent of the high end steak houses (i.e. Ruth's Chris or The Capital Grille) than what you can get grilling outdoors. - It's big. You can accomplish things on this griddle that you cannot with a frying pan. For example, we buy those big bags of boneless/skinless individual chicken breasts from [a box store] and you can get eight or nine of those things jamming at once (so nice...throw them - frozen - right on the grill and season them for quick dinners). - It's cast iron. 'nuff said on that. CONS - It is HEAVY. That's not a problem for most people, but, in my case, my wife refuses to manipulate this griddle on her own. She asks me to set it up for her because she fears the weight and composition (a giant chunk of iron, baby!) combined with a glass stove top is a recipe for potential disaster. She is a wise woman. No big deal, really, since I do most of the cooking. - Fire up that range hood fan! This thing will throw off some serious smoke, especially when cooking meats. You've been warned. - Cleanup will suck if you don't have the right tools to do it. It's tempting to whip out the green scrubbies and get between those grooves, but you don't want to scrape off that precious carbonized coating. As I mentioned, a sturdy plastic kitchen brush is your best friend. - We bought separate, darkly colored dish towels to use on all of our cast iron cookware. When drying after cleaning, the towel may pick up some of that dark residue, which is fine because scrubbing all of that off would be pretty stupid. Don't ruin your nice white kitchen towels. IN THE END - This is a five-star item. The "CONS" are more warnings than anything...I would not recommend this item for your 88 year old grandma who doesn't have a range hood. Warnings aside, the results are consistently delicious. The product is well-built, works as advertised, and, if treated right, will still be in use by your great-grandchildren and beyond. How cool is that? EDIT: Almost 3 years with this griddle and I still love it. I use it all the time. At this point, it is perfectly seasoned with a healthy coat of carbon and NOTHING sticks to it. I clean it easily with a dishwashing brush and hot water. I shake off the water and put on the bridge burner on the glass-top stove and turn it on high for about 90 seconds and turn it back off - that gets rid of any water. It never rusts. My wife still hates it because it is heavy, though. Meh.

I discovered the beauty and functionality of cast iron too late in life. I have a variety of other Lodge pans that I use on my indoor cooktop. But this griddle is primarily for use on my grill - and it is just as great. You can pretty much cook anything on a gas grill. Clean up on the grill grids was a pain that often made me shy away from making certain items because of the mess created (ribs, for instance). I have vowed to use my grill for the majority of my cooking rather than my oven, so when I purchased a new grill I decided to get a good cast iron griddle top to make cleaning after grilling so much easier. I've used this several times and am wondering why I never bought one sooner. One side is flat (with a recessed reservoir along one long edge); the flip side is ridged (with the same reservoir on one side). Grilling steaks, ribs, shrimp, fish filets and veggies has proven to be a snap. Excellent results and super-easy clean up. It should be noted several things about this griddle, though: 1. It is heavy. Very heavy. You will need two hands to pick it up unless you're an accomplished bodybuilder. 2. Place it on your grill when you initially light it, as then it will slowly rise in temperature. This ensures that the griddle won't crack from extreme temperature changes. 3. Leave it on the grill after you've turned the grill off to allow it to cool. Do NOT attempt to pick this up straight off the grill right after you've turned the grill off, unless you have thermal gloves. 4. Clean with a non-wire kitchen brush and mild dish soap. Dry thoroughly and either use oil spray on it or lightly brush oil on the surface to keep it seasoned during storage. I love this griddle and am so happy with it. Of course, I love all of my Lodge pans, but this one is especially wonderful when used on my grill.

Product: Lodge Logic LPGI3 Pro 20-by-10-7/16-Inch Cast-Iron Grill/Griddle Rating: 4.5/5 stars There are numerous brands of stove-top griddles on the market, and out of all the ones I've looked at to date, this has been the best by a wide margin. Likes: * Fits most gas stoves (it's designed to sit over a front-to-back matching pair of 8-12k burners). * Reversible (flat griddle or ridged grill). * Hefty (the more metal, the better the heat retention and evenness of heating). * Built-in drip-trays (the recessed trench along one side). * Initial patina: new pans are now shipped pre-seasoned with a very respectable patina, that accurately mimics several months of regular use. Customers then only need to maintain the patina, rather than build one up from scratch ... a dramatic improvement from as little as 10 years ago, when lodge shipped all of its pans nekkid, with just a light coating of oil. Minor Nits: * Over med-high heat, flames tend to creep out though the grip holes at either end of the pan. Then again, the openings do facilitate some air circulation below the pan, while also providing a way to grip/hang the pan when cold, so it's a bit of an unavoidable tradeoff. * Another unavoidable quirk of all reversible twin-burner griddles is that some combustion buildup will tend to appear on the stovetop underneath the griddle after extended use ... for high performance stoves with plenty of room between the stovetop and the top of the cooking grates, the buildup will be less, but if (like me) you have low grates atop a white porcelain-coated top, the buildup can be a bit annoying, and must be cleaned after each use. The only way to truly avoid this buildup is to switch to a stand-alone digitally controlled electric griddle ... but the good ones are pricey, and take up counter space, but can be a nice luxury. Bottom line: This is the best twin burner indoor stove-top griddle I've used to date. Great for corn tortillas, quesedillas, panini sandwiches, bacon, pancakes, etc. Recommended for anyone with a gas stove that doesn't already have a built-in grill/griddle. TIPS: * Cast iron pans are less conductive than modern multi-ply pans with a copper core ... however, what they lack in speed and responsiveness they more than make up for in heat retention/recovery - so much so that they'll stay warm for 10-15 mins after the heat has been shut off). In any case, for the most even cooking, and getting the most out of the entire cooking surfuce (and also improving & maintaining a good patina), preheat the griddle SLOWLY over low-med heat while you prepare your ingredients ... then, when you're ready to cook, raise the heat to just shy of the smoking point. * If you're using oil, remember to lightly oil only what you're searing, not the giddle itself. Doing so reduces excessive smoking, splattering, and ponding of oil/residue, and also limits excessive buildup. * To cleanup (off the heat), use a wadded paper towel and heat-safe set of tongs, to wipe off leftover oil/drippings. If needed, use a heat-safe spatula (or dampened non-stick scouring pan) to loosen any cooking buildup/residue, then clean with a damp sponge and lightly soapy water, and dry it completely over low heat. * Periodically, apply a very light coat of oil to the pan, and then use a wadded paper towel (or clean rag) to carefully buff the surface to remove as much of the oil as possible, and leave a low-luster shine. The result (with regular use) is an ever growing fine patina of polymerized/carbonized oil that slowly fills in all the pores of the metal, and contributes to the development of some non-stick performance.

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.

I don't know what took me so long to get one of these, but this unit is quickly going to become my most used piece of cookware in the kitchen. Well, it will be close between this and my Teflon pans, but each has a specific use. So this is cast iron. I knew this going in. I know how to use cast iron. There are advantages when it comes to heat distribution as well as to durability. You can beat the crap out of your cast iron, and it will last forever. Many of the reviews on this item talk about how the unit is broken or unusable. That's not true! Unless it physically cracked, it can still be used. That was my biggest concern going in because let's face it. A company that has cast iron cookware crack isn't sending a very strong ringing endorsement to the overall reputation of the company, and there were a couple of reviews here. I can only review what I saw, though. Before purchasing this, I had three cast iron pans. I had a small, circular skillet that honestly isn't going to get much use anymore. I have a small fry pan that I use a lot to make one of my dietary staples: Breakfast sausage. This one probably won't get much use anymore, either. I also had a large behemoth of a frying pan that never did get much use due to how unwieldly it is. Most of the time when I need a pan, I prefer Teflon simply because I have better results making sauces and such with Teflon. This device won't replace all of my other cast iron, as there will still be times when I need an additional pan, but it will replace most of my uses for it. When I received the griddle, I treated it like any other cast iron I've ever purchased. I gave it a quick couple of sprays with Pam cooking spray first. I prefer to use an aerosol for this because you need very little oil. Then, I wiped down the whole thing with a paper towel, spreading the oil all over it. Then, I left it on the burner at medium-high heat (translates to about 450 degrees) for about 30 minutes. My first use was an American diner-style omelet, and it turned out perfect. For its second use, I flipped it over and made a couple of chicken breasts that I topped with a creamy pesto sauce, and they turned out amazing. I used the other half of the grill for some asparagus, and it was very cool to be able to use two different temperatures. Everything turned out awesome, and I don't even like asparagus. It's third use was the big test. I was flipping it back over, and my uncertainty came from how well the direct heat from the burners would affect the seasoning. I needn't have been concerned. This is an example of why I might still need more than one pan, though, as I made my pineapple pancakes with a side of Canadian bacon. The pineapple pancakes are renowned for sticking, and they turned out amazing. But I needed the second pan to sear the Canadian bacon. Now I will say that cleaning the grooved grill half of this is not easy, but I expected it. I have experience cleaning grooved grills. To clean the flat grill side, all I've had to use so far is a sponge with soap and water. The grooved grill side, though, had a lot of salt residue from the asparagus as well as some burnt on fond from the chicken. I use a chain mail cloth to scrape away those bits, but I can foresee with messier dishes like hamburgers (a huge part of the reason why I bought this), a tool will likely be needed to get into all of the crevices. I still find it easier to clean than a charcoal or gas grill, though. For storage, I make sure that it is completely dry. I like to wipe it down with a paper towel first, and then use the ol' Pam spray to give it a couple of quick spurts. Use a second paper towel to spread the oil evenly, put it on the burner on medium heat for about five minutes, and let it cool down before storing. My only complaint on this, which is something I feared going in, is that the heat distribution is not quite as great as I would hope, but it's a lot better than it could be. Since I typically let my cast iron heat up for a good 15-20 minutes before using it, this is mostly mitigated. However, special care should be taken for the items in the middle of the burners to make sure that they are getting appropriate attention. Also, I would not use this on a gas stove. I would fear that the direct flame might have a tendency to burn off the seasoning.

I don't know much about cast iron griddle. After researching the reviews, I decided to go with this one. The griddle is heavy but expected. This is not designed for backpackers so weight shouldn't be an issue. For those who complained it's too heavy then they should know what "solid cast iron" mean. With light-weight aluminum griddle, you won't get the benefit of heat retention and pretty even heat distribution like this cast iron griddle. In fact, it's the weight(thick iron) that makes it a great cooking surface. Griddle come in pre-seasoned and ready to use, just wipe it lightly with cooking oil before the first use to clean out anything you think might not like. Use medium heat should be enough for most app or you can actually burn your food! The griddle heats pretty evenly right above and around the fire but between the two burners is not as hot as directly above it. This actually works out well for certain application. You can use the lower temperature (center) area for cooking something that requires lower heat. Food did stick a little on the first use but I believe it's because I didn't have experience cooking using cast iron griddle. It's probably a good idea to lightly wipe it with cooking oil before the first use since it may have been sitting in the inventory for a while and the seasoned surface might need a little boost on the first use. Also, don't start cooking while the griddle is cold. Make sure you preheat the griddle before putting any food on it so the food won't stick to it. The grease gutter is nice to collect the oil from chicken and bacon. Yuck! Wait until you see the grease the griddle squeezes out of the meat, even from skinned chicken thigh! The only problem I have with cooking with griddle (not just this one) is that they squeeze out too much grease(It's probably a real benefit for those who are really health conscious.). So much that I actually had to use paper towel to soak up the grease from the grease gutter or you won't be able to continue cooking. If you don't, it might spill out and catch fire from the burner/stove! It's probably easier and faster if you use a small spoon to scoop out the grease. It takes about 2 full-size paper towel to suck out most of the grease!!! I cooked boneless chicken thigh and bacon it turnout great. Make sure you de-bone it or it's hard to cook the meat well. I used simple salt and white pepper and pan fry them on the flat side. Great result! Chicken surface turn to golden brown and crisp. For those who likes the skin, you gonna love this griddle. I got comments(compliments) from female guests that it's the best chicken patty they ever had! Salt and white pepper is all you need. Same result with bacon. It's easy to cook with this cast iron griddle. The other benefit of cooking with cast iron griddle is that you don't have to worry about damaging the surface like those Teflon-coated aluminum griddle. You can use any metal utensil with it. Cleaning Note: In cold place/season, make sure you clean out the grease before the they freeze up on the griddle or you will need to reheat it to remove the grease. It's kind of messy and looking disgusting if you clean it when the grease cakes up. After finishes cooking wait until it's cool enough to handle the griddle by mitten. Never touch the griddle while cooking, it will burn you even if you have mitten on (speaking from experience). Pour the grease into the trash or dump it in the hole in the ground(it's ok, it' all nature/biodegradable). After that, wipe the excessive grease with a paper towel. If you want, you can wash it with light dish detergent to wash out the animal fat. Make sure you towel dry it immediately after washing it with detergent. Afterward, warm it up a little to make sure there's moisture left on the griddle which may cause it to rust. After heating dry it, let it cool to the point that you can wipe it with light cooking oil to preserve the seasoned cooking surface. Let it cool then store it! Hope this helps.

Nice grill, really cooks well, heat distribution checked with heat gun, very good. I like the size for use with 2 burner stove. Fits in grill carry case. 2 thumbs up

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

… 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.

trotz der negativen Rezensionen, habe ich es gewagt diese Gusseisen-Grillpfanne von Lodge zu kaufen. Ich bin sehr zufrieden mit dem Produkt. Meine Grillpfanne ist auch von 2012. War original verpackt. Eventuell etwas nachgebessert. Das spielt aber für mich keine Rolle. So eine Gusseisen Grillpfanne wird über Generationen weiter vererbt, mit ein bisschen "Flugrost" sollte man umgehen können.