Amazon.com Review
Chefs will tell you what your grandmother already knew: nothing beats cast-iron cookware for durability, conductivity, even heat distribution, and value. Season cast iron properly and foods won't stick either--no need for a synthetic nonstick coating that might peel or crack. Cast iron even adds iron to the nutritional content of a meal, just like your grandmother said. Made by Lodge, one of the oldest and most trusted names in cast-iron cookware, this 12-inch square griddle is the ideal size for frying up a whole pound of bacon at once--or griddling eggs, sausage, square-sided pancakes, even sautéing the kinds of things you don't eat for breakfast. There's an extra handle on one side to help you lift the griddle and its contents--pretty handy when dealing with a pan as heavy as this one. Be sure not to use dishwashing liquid on seasoned cast iron, and towel dry and coat with a light layer of oil after washing. Never leave cast iron sitting in water, because it will rust. If you treat cast-iron cookware properly, your own grandchildren will still be using it when that fancy aluminum-alloy pan is long gone to the great yuppie kitchen in the sky.
--Mary Park