Customer Reviews

Lodge Logic L9OG3 Pre-Seasoned 10-1/2-Inch Round Griddle

5 star:		(162)
4 star:		(24)
3 star:		(10)
2 star:		(1)
1 star:		(11)

 

 

I'm a lousy cook and I love pancakes. I've always had to go to a restaurant to get a decent pankcake because I never figured out how to make them right.

But when I got this Griddle I started turning out perfect pancakes every time! There must be something about iron. I've never had any iron cookware before. And the size is just small enough so it's not too heavy, but the flatness allows me to make a "short stack" of pancakes all at once.

This is the most joy that $12.00 has brough into my life in a long time. And, I'll save a ton of money over the rest of my life not going to restaurants to get pancakes!!

I'm a huge fan of cast-iron, so when I was in the market for a griddle I turned to Lodge. This is actually the first new cast-iron pan I've owned (the others I was lucky enough to inherit from my Grandmother), and while I know how to season one properly, it was worth the convenience to buy one preseasoned.

I broke-in the griddle with some pancakes (an Alton Brown recipe) and they turned out amazing, better than any others I've ever had or made. The heat retention of cast-iron really makes a difference, and the low sides of the griddle made flipping the pancakes simple. The size of the griddle was perfect for my range and allowed me to make either 4 small pancakes or 3 medium sized ones at the same time. They browned perfectly and didn't stick at all (per the recipe I buttered the pan and then wiped the excess off between pancakes).

I know cleaning might intimidate those unfamiliar with cast-iron but it couldn't be simpler. If there is no burned food on it, just wipe it down with a cloth (I actually use a wad of paper towels) dampened with warm water right after you're done cooking. While the griddle still is still warm (which will be for quite a while), put a light layer of vegetable oil on the cooking surface and you're done. If there was some burned food on it, just start by scrubing it lightly with a stiff bristle brush and warm water (once again, easier if the griddle is still warm) and then dry off and oil.

Once again, this is a great griddle that makes great food and is simple to take care of. If you've never tried cast-iron before, you'll be amazed how much easier it is to cook on since it has no hot spots (once it's warmed up) and retains heat for a long time. Just be sure to get a good mitt or cover for the handle. Also, if you have a lot of people to cook for, I might suggest getting two of these griddles instead of a large one that spans multiple burners (unless your burners are close together or gas).

I love cooking with cast iron. This pan is great for making those 3 egg omlets, pancakes, fried eggs, etc. The low lip makes it easy to get the spatula under the eggs and flip them. On the down side if you fry bacon or sausages in it, the grease will spatter the stove. On a campfire that of course won't be a problem.

However if you have limited space in your kitchen cabinet get the combo cooker. The lid is nearly as large as this one and you get the fry pan as well.

On the plus side, this pan being thin fits right under the stack of cast iron pans I already own. So if you cook for a large family and want to serve everyone faster, this is a good way to go as an additional pan.

I was looking for something without teflon, with a flat base, and even heat conductivity. Traditional iron pans for making rotis are usually concave, designed to sit on gas or kerosene burners. If you have a radiant or other electric cooktop, those concave pans are dangerous because with some rolling they could land on your toes.

This griddle is flat-bottomed, so it doesn't move from its location. It's thick and distributes heat evenly, and can maintain nearly the same temperature in the middle as it does near the rim. Since it's pure iron, there's no danger of burning PTFE, which burns at 500 deg F, I think (I may be wrong or inexact).

I still rate it five stars for what it is, but I'll add some notes of caution:

- The loop is not much of a handle. It's more of a hanging device so you can hang the pan from a hook. It does get hot and isn't designed to help you flip the food. Use pot holders, or let it cool before picking up.

- Rubbing with a kitchen towel leaves shards on the textured surface. The surface helps breads not stick to the pan, but it shreds paper if you use kitchen towels to rub oil on it. I use a terry towel to clean or to season.

- Iron rusts. It is the most common metal associated with rust. When done cooking, if you have to wash it, scrub with a brush and water after it cools. Soap is not necessary and will probably aid rusting. Once it's rinsed, wipe dry and store dry. Don't drip dry or dishwash. Don't forget to wipe the underside as well. Any part of it can rust if water is left on it - water air and some impurity (including minerals in the water) will cause rusting.

- Season once in a while. Rub with cooking oil or spray some Pam-like stuff and wipe dry with a towel.

Remember, this isn't a crepe pan but will give you excellent rotis and tortillas. The trick is in the quick heat. Hotter surfaces cook the thin layer between the flat, flour-dusted faces of the bread quickly without drying it out. Being careful and using low heat will produce crusty breads.

Man what a great pancake and a grilled chesse skillet. It's the perfect size for pacakes. I'd give it 10 stars if i could. Love it.

I've been using cast iron cookware for 25 years. Lodge brand has been a favorite for the past 7-8 years because it represents excellent value, is still made right here in America in TN, and because the quality is generally really good.

When I bought this skillet, I already had several cast iron skillets, and frankly was a little hesitant that it offered anything that I didn't already have in the form of higher rimmed skillets. Man, was I wrong. This flat skillet quickly became a favorite. As others have mentioned, getting a spatula under an omlet in this pan is very easy. This pan excels at eggs, pancakes, sandwiches, fajitas, sausage and just generally anything where having a very minor rim is an advantage not a disadvantage.

I really like this skillet and can hardly believe that American made good cast iron cookware is available at this price. This inexpensive pan will easily outlast most of the slick coated aluminum pans that cost more, don't heat as evenly, and don't have the heat retention of cast iron.

How did I ever live with out this thing? I use it for most every dry-cooking task. My fave: flour tortilia pizza-dilia. Always on hand in my house: Flour Tortilias, jarred tomato pasta sauce and cheese...plus anything in the fridge. Olives, peppers, sausage, turkey pepperoni, frozen spinach, you name it. Preheat griddle, throw tortilia on, spread sauce on top then cheese and any thing else. I pre-cook onions and bell peppers in microwave to soften (i use to saute, but we're talking desperation dinner here) I run it under the broiler to brown off and voila! PIZZA-DILIA! Above all, it's quick and I'm pretty sure it's better for you and know it's quicker than delivery.

This comal is big and heavy like I expected it to be. They say it comes preseasoned, but it still needs another round or two of proper seasoning. The surface is rougher than I've found on other cast iron cookware so things like pancakes really stick and come apart. But, it works great for heating up tortillas and making quesadillas.

I chose it because our family is moving away from poisoning ourselves with the Teflon from non-stick pans and other cookware.

We bought this griddle basically for making chapattis or indian breads. And it works just great. Prior to this we used multiple non-stick tawas for it and each came with its own problems. Some were too thin, the others started peeling off and after a lot of research, we decided to give this a try. Most non-stick cookware come with the instructions that it is safe when used under 500 degrees and the use of oil, which is common in Indian cooking, will certainly raise the temperature above it. Cast iron when maintained properly will last a life time. Keep it away from detergents and wipe it quickly after you wash it and you are good to go.
I plan to buy another one for making Indian pancakes (dosas) soon.

I love this griddle as it is such a convenient size. The heavy base means that you can cook your omelet on low flame and it would cook through nicely before you flip it. On lighter pans the omelets start burning on one side while the other side is still liquid. I make tortillas/ and Indian rotis and paranthas on it too. It works very well as you have to heat the griddle on high flame for perfect rotis and teflon coated girdles just get runied very quickly if you use them for high flame dry cooking. Cast iron is "non-stick" and you can take it to high heat without worries...and even use your metal spatulas on it.

The only reason why it gets 4 stars is that the handle heats up too and you have to use a pot holder to move the girdle around and remember never to touch it while cooking. The other reason is that since it is made of cast iron you always have to hand wash it and wipe it dry to store. Other wise next time you need it you will be scraping off rust spots from the griddle. It also takes some time to reach a consistent temperature, so if I'm just making one quick omelet or fried egg I still bring out the old teflon. You may ask why would I deduct a star for these reasons as these points would apply to any cast iron cookware, but these factors make it a little less convenient to use this griddle often. And it loses a point when compared with other non-cast iron cookware.

Overall though, this griddle is an invaluable addition to my kitchen, especially for my Indian breads.