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Lodge LDP3 Double Play Reversible Grill/Griddle, 9.5" x 16.75"
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- Reversible smooth and ribbed sides
- Seasoned and ready to use
- Cast iron for superior heat retention and versatility
- 16-3/4 x 9-1/2 x 1/2 Inch
- Made in USA
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The following use and care instructions for Lodge Seasoned Cast Iron will help your cookware last a lifetime.
If you do Nothing Else...
Hand wash. Dry immediately—even before first use.
Rub with a light coat of vegetable oil after every wash.
How much oil? Enough to restore the sheen, without being “sticky”.
Why? To keep the iron “seasoned” and protected from moisture.
Seasoning—It isn't Salt and Pepper
“Seasoning” is vegetable oil baked onto the iron at a high temperature: not a chemical non-stick coating.
Seasoning creates the natural, easy-release properties. The more you cook, the better it gets.
Because you create, maintain, and even repair the “seasoning”, your cookware can last 100 years or more. Chemical non-stick coating cannot be repaired, limiting lifespan.
Lodge Cast Iron is right at home on induction, ceramic, electric and gas cooktops, in your oven, on the grill, or even over the campfire. Do not use in the microwave.
On glass or ceramic cooktops, lift cookware; never slide it.
Our cookware is safe at high temperatures; use metal, wood, or hi-temp silicone utensils.
Some foods may stick to new cookware (especially eggs). Use a little extra oil or butter until you’ve built up the seasoning.
Acidic foods like tomatoes, beans, and certain sauces can damage seasoning, and should be avoided until the seasoning is well-established.
Cast Iron rarely needs to go above a medium heat setting when properly pre-heated. For the times when you do cook at higher temperatures, bring the pan to temperature gradually and add oil to just before adding food to prevent sticking.
Our handles get hot; use mitts. Use trivets to protect countertops from hot cookware.
To Soap or not to Soap...
If no soap is too scary, wash with mild soapy water and dry and oil immediately. However, consider that cookware is 400ºF in 4 minutes on medium heat and is sterile at 212º F, so soap isn’t always necessary.
Dishwashers, strong detergents and metal scouring pads are not recommended, as they remove seasoning.
Rust?! Don't Panic, it's not Broken
Without protective seasoning iron can rust.
It’s really easy to fix. Scour the rust, rinse, dry, and rub with a little vegetable oil.
If problem persists, you will need to thoroughly remove all rust and follow our re-seasoning instructions (below).
Refurbish Your Finish
While maintaining the seasoning should keep your Cast Iron and Carbon Steel in good condition, at some point you may need to re-season your cookware. If food sticks to the surface, or you notice a dull, gray color, repeat the seasoning process:
* Wash the cookware with hot, soapy water and a stiff brush. (It is okay to use soap this time because you are preparing to re-season the cookware).
* Rinse and dry completely.
* Apply a very thin, even coating of MELTED solid vegetable shortening (or cooking oil of your choice) to the cookware inside and out. Too much oil will result in a sticky finish.
* Place aluminum foil on the bottom rack of the oven (not directly on bottom) to catch any drips.
* Set oven temperature to 350 – 400 degrees F.
* Place cookware upside down on the top rack of the oven to prevent pooling.
* Bake the cookware for at least one hour. After the hour, turn the oven off and let the cookware cool in the oven.
* Store the cookware uncovered, in a dry place when cooled.
* Repeat as necessary.
Check out this helpful video too.
Gas flames should not extend up the sides of cookware.
Match pan size to burner size.
Don’t use in the microwave.
When deep frying, fill cookware only to 1/3 of capacity.
Package Quantity: 1 | Color: Black
From the Manufacturer
Brutally tough for decades of cooking
Use & Care:
The factory seasoning process makes Lodge cast iron products ready to use right out of the box, and the product over time 'Just keeps getting better'. After cooking, clean with a stiff nylon brush and hot water. Using soap is not recommended, and harsh detergents should never be used. Towel dry immediately and apply a light coating of oil to utensil while it is still warm. Cast Iron, like your grandmother used, still ranks as one of the best cooking utensils ever made. It gives you a nearly non-stick surface, without the possible harmful fumes generated by preheating chemically treated nonstick cookware. The American-based company, Lodge, has been fine-tuning its construction of rugged, cast-iron cookware for more than a century.
Lodge Double Play Reversible Grill/ Griddle
Pre-seasoned grill/griddle is ready-to-use right out of the box
What could be better than a reversible griddle? The smooth side is great for making grilled cheese sandwiches as well as eggs, pancakes and french toast. The ribbed side is perfect for grilling foods such as steak, fish, chicken and hamburgers. The food sits above the grease making your cooking experience much healthier. Seasoned and ready to use. 16-3/16 x 9-7/16 x 1/2 inches.
- Reversible with smooth griddle and ribbed grill sides
- The right tool to sear, bake, broil, fry or grill
- At home in the oven, on the stove, on the grill or over the campfire
- Unparalleled in heat retention and even heating
- Seasoned with oil for a natural, easy-release finish that improves with use
- Fits over two stovetop burners
- Easy care: hand wash, dry, rub with cooking oil
100 Years & Still Cooking. ..
Two historic events—the introduction of foundry seasoned cast iron cookware and the recent expansion of our foundry—represent dynamic examples of Lodge Manufacturing Company’s century-plus commitment to product innovation and investment in new equipment and technologies.
Seasoned cast iron propelled Lodge from the position of a regional manufacturer to the national stage, with Good Housekeeping presenting a 'Good Buy' Award for the product enhancement. Our appearance on the national stage expanded throughout the first decade of the new century, with record sales leading Lodge to the largest expansion in our history.
While we are proud of our recent history, there is a backstory. So travel with us to the small town of South Pittsburg, Tennessee at the end of the 19th Century. Nestled at the base of the Appalachian Mountain’s Cumberland Plateau and on the banks of the Tennessee River, the town was abuzz with new opportunities.
In 1896 Joseph Lodge began a cast iron foundry, named in honor of his minister, Rev. Joseph Hayden Blacklock. Family owned, our origins were humble and our products varied, from stoves, to skillets and kitchen sinks.
As each decade passed, Lodge developed a business model to continually update and improve equipment and foundry practices. Work was labor intensive, with all of our cookware poured and cleaned by hand.
The 1950s saw the installation new molding machinery, mechanized sand delivery systems, the construction of a gas fired aluminum furnace to cast patterns for the production of sand mold impressions and a machine to clean castings.
When the introduction of new cookware metals and coatings increased competition in the 1960s, Lodge countered with a Disamatic automatic molding machine. Two years later, Lodge added an electric furnace to operate the Disamatic molding and pouring system, outpacing the capacity of the coke-fired cupola, at lower cost.
The Clean Water and Air Acts of 1970 led American companies to install new equipment to meet the pollution control laws. Lodge accepted the standards by replacing the old electric furnaces and adding a second Disamatic molding machine.
Not only did the updates meet the requirements of the Clean Air and Water legislation, by 1976 our automated processes produced as many molds in an hour as one man’s daily productivity 30 years earlier.
With the switch from antiquated electric furnaces to more efficient induction furnaces, 1991 proved to be a pivotal juncture in the green standards of Lodge Manufacturing Company. The use of magnetic energy to produce heat changed our status from a Large Quantity Generator of Hazardous Waste to a Small Quantity Generator, and we received the 1994 Tennessee Governor’s Award for Excellence in Hazardous Waste Reduction.
Today, Lodge Manufacturing Company maintains a zero hazardous waste stream foundry, earning accolades from the environmental and manufacturing communities.
Eleven years after in the introduction of seasoned cast iron cookware, Lodge broke ground for our foundry expansion. With completion of the first phase in the fall of 2014, the expansion includes a new melt system, an additional pouring/molding line and most importantly—new American jobs!
In more ways than he could have ever imagined, Joseph Lodge would not recognize the business he started over a century ago. Lodge continues to be family owned and we are the sole manufacturer of cast iron cookware in US, producing over 120 different foundry seasoned cast iron items for worldwide gourmet, outdoor and restaurant markets.
More importantly, Lodge Manufacturing Company is universally accepted as the world leader in the cast iron cookware category.
Top Customer Reviews
People often complain about foods spilling off a griddle. If that's happening, then you should cook that type of food in a skillet. Skillets and griddles each have their own purpose, The low profile edges on a griddle are suited to foods that stay put but take up a lot of surface area, like eggs, pancakes, steaks, vegetables. They made the low edge so it will be easy to get a spatula under those foods. Foods that produce lots of grease should not be cooked on a griddle, unless it's just a couple of strips of bacon. If you're trying to cook up lots of greasy food, use a skillet. They are designed to hold liquids, hence the tall sides. So, you guys who complain about grease running off your griddle when you cook a pound of bacon, stop complaining and get a skillet to hold liquids.
Yes, the center will be a little cooler than the ends. Don't worry. This is natural. Use it to your advantage. Put slower-cooking things in the center or add food to the center first so it starts cooking before the food on the ends. Just like on a charcoal grill, it can be helpful to have a "cool zone" (actually a not quite as scorching hot zone). Make sure you let it heat up evenly over low heat before turning it up to medium / medium high, this discourages sticking. Also, for you people moving from teflon, never turn or move food in an iron or steel pan until the food has browned.Read more ›
All my cast iron cookware is Lodge. I have the 12" skillet with lid, the 8" skillet, the 10 1/4 " round grill pan, the 14" pizza pan, the 5 quart Dutch Oven, the rectangle grill press, and now the reversible grill/griddle.
I would give all of them a 5 star rating, the food taste is great, it is easy to cook with, and easy to clean.
I think that the grill/griddle is the right size for a single or two people on the griddle side, so a family of four might want two.
I've cooked with cast iron for decades and tested a few pieces from a certain French company to compare this with. The Lodge griddle does the job of making pancakes, and other morning foods perfectly. One pays a dear price for the French product. Lodge is well worth it for its price. It's a bit more to get use to a larger griddle than I've had in the past, and the griddle marks are likewise a little different than other griddles on the market, but overall it makes the job of cooking breakfast much more enjoyable and easy. Food placed close the burners gets colored (cooked) faster than food placed in the middle of the griddle. Be careful about that. Overall, we want the to cook food properly and not waste anything. This griddle accomplishes that - in my view. Clean up is easy as with all well-made cast iron cooking products.
I haven't had an opportunity to use the grill side much. The main thing I've done was grilling some veggies and burgers. It did fine. Just like above. Unlike other cooking pans and skillets, cast iron actually gets better with age. I still use my mother's Lodge skillets and I have to say they are about as close to non-stick as you can get without the chemicals. From what I can tell early on, I would expect this reversible grill/griddle to behave the same way. Whatever side you use most, it appears this griddle/grill will be a good kitchen tool for the right cooks for generations.
Remember to oil very lightly after each use. Use a cheap veggie oil and wipe on with a paper towel. Do it right after cleaning and your grandchildren will be cooking on the same stuff you're using.
Most Recent Customer Reviews
I decided to give on of these a shot to cook London Broils in the oven, as well as other foods. I was extremely pleased with the results, and now I want more Lodge cast-iron... Read morePublished 2 days ago by Timothy C. Brown
My favorite cooking tool. I bring it camping and set it on those dirty grates they have installed over every fire pit and cook with that. Read morePublished 3 days ago by Derp
really awesome griddle. still haven't used the grill side, but works really well on my glass top electric stove. it's pretty nonstick after the first few uses. Read morePublished 4 days ago by tiger187126
Love this product! I can grill in the house, make pancakes, cook up a big batch of fajitas!Published 4 days ago by distractedbygold
This ruined every food item it came in contact with. I like cast iron cookware, but if it is so manufactured that it has a coarse rough surface it is useless. Read morePublished 6 days ago by B. R. Donovan