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Lodge LPGI3 Cast-Iron Reversible Grill/Griddle, 20-inch x 10.44-inch
|Price:||$39.99 & FREE Shipping. Details|
|You Save:||$35.01 (47%)|
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- Reversible grill/griddle made of cast iron for fast, even heating
- Slight slope directs grease into generous grease gutter
- Grip side-handles provide safe, convenient transport
- Hand wash only with hot water; comes seasoned and ready to use
- Measures 20 by 10-7/16 inches; limited lifetime warranty
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This item: Lodge LPGI3 Cast-Iron Reversible Grill/Griddle, 20-inch x 10.44-inch
|Shipping||FREE Shipping||FREE Shipping||FREE Shipping||FREE Shipping|
|Material||Cast Iron||Cast Iron||Cast Iron||Cast Iron|
|Dimensions||19.8 inches x 10.7 inches||20 inches x 9 inches||20 inches x 11 inches||18.75 inches x 0.75 inches|
|Item Weight||15 pounds||8 pounds||13.4 pounds||7 pounds|
|Size||10.5" x 20"||20 by 9-Inch||20 inch||Glossy Exclusive Paper|
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This professional-size cast-iron grill/griddle combo from the Lodge Logic series measures 20 by 10-1/2 inches (with an actual cooking surface of 19-1/4 by 8-1/2 inches), serious enough to straddle either a campfire or two burners on your stovetop. The reversible feature of this crowd-pleasing cooker means you can use the smooth side for cooking flapjacks, eggs, and grilled cheese sandwiches, and the ridged grill side for hamburgers, steaks, and sausages. A slight slope drains fat into a generous grease gutter, and the two loop-style handles provide safe transport. After the meal is done, simply scrub the cast iron with a stiff brush and hot water, no soap, and dry immediately. Lodge covers the sturdy griddle with a lifetime limited warranty against defects. This pan is guaranteed to pass down from one generation to the next. --Ann Bieri
From the Manufacturer
Reversible with smooth griddle and ribbed grill sides
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 Cast Iron Reversible Grill/Griddle
Pre-seasoned griddle is ready-to-use right out of the box
The Lodge Cast Iron Reversible Grill/Griddle measures 20-inches x 10.44-inches with an actual cooking surface is 19.25-inch x 8.5-inch, serious enough to straddle either a campfire or two burners on your stovetop.
The reversible feature, of this crowd-pleasing cooker, means you can use the smooth side for cooking flapjacks, eggs, and grilled cheese sandwiches, and the ridged grill side for hamburgers, steaks and sausages. A slight slope drains fat into a generous grease gutter, and the two loop-style handles provide safe transport. Cast iron loves a campfire, a stovetop, or an oven, and can slow-cook foods without scorching. It retains heat well so you can sear meat at higher temperatures and will keep your delicious meals warm for a long time.
Whether used in a kitchen or camp, theses virtually indestructible cookware should last for generations. Made of cast iron, this grill evenly distributes heat from the bottom through the sidewalls. Sporting a stylish black color, the cast iron cookware looks good in most kitchens and it doubles up as an excellent source of nutritional iron.
This pre-seasoned grill is ready-to-use right out of the box. While the cookware comes pre-seasoned to prevent food from sticking, it works best when sprayed or lightly coated with vegetable oil before use.
The Lodge seasoning procedure is a multiple-step process in which the seasoning oil is applied via an electrostatic spray system that coats the cookware, then it’s baked in commercial ovens at very high temperatures. This allows the oil to penetrate deeply into the pores of the iron. This seasoning process achieves a seasoned finish that would take many months of home use to achieve. Sometimes during this process, the seasoning oil can collect and create a bubble or slight drip at the bottom of the pan as it’s hanging through the production process. And that in turn can turn brown as it’s processed through the seasoning ovens. This brown spot is not rust but in fact, carbonized seasoning and will darken with use.
- Seasoned with oil for a natural, easy-release finish that improves with use.
- Easy care: hand wash, dry, rub with cooking oil.
- 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.
- Brutally tough for decades of cooking.
- Unparalleled in heat retention and even heating.
- Fits over two stovetop burners.
100 Years and 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
At first, I wasn't sure that I wanted a cast iron griddle. They are HEAVY and not dishwasher safe . . . so I tried a few nonstick brands first --top dollar brands with high ratings.
I hated them. The nonstick surface was inferior. On a reversible griddle, the underside became sticky and difficult to clean. The heat was distributed unevenly. One claimed to be dishwasher safe, yet when I put it in the dishwasher, some of the nonstick surface came off.
I am extremely health conscious, and I use very little oil when I cook. Food often stuck to the "non-stick" surface -- go figure.
I wanted to find a great griddle that I could use for many things, including cooking like the chefs in Japanese Steak Houses -- I dreamed of using a small dash of my favorite oil and flinging shrimp, chicken and veggies on the griddle like a pro. No, I didn't think I could toss my tools in the air or catch the shrimp in my pocket . . . I just wanted the flavor and the ease of cooking.
By this time, I was on a quest, and the non-stick stuff just wasn't cutting it. I did a little research, and I learned that pros recommend the Lodge griddle, so despite my apprehension, I thought I'd give it a try.
Wow! The pre-seasoned surface is perfect and better than any non-stick surface I have ever used. Just a tiny bit of non-stick spray is all I need, and everything from pancakes to eggs flip with ease. Grilling Japanese style works perfectly.
On the grill side: whole steaks, chicken, fish -- fabulous, fast, and everything has those beautiful grill lines. Nice for grilled vegetables, too.
The griddle is indeed heavy, but it's okay.Read more ›
Since the number of comments about the weight and the uneven heating seem about equal, I'd say Lodge did a great job of hitting a happy middle ground. Personally, I count on a little uneven heating, I'll sear breakfast chops on one end over a high burner and flip eggs on the other over a lower burner - I've even been known to run mine on just one burner, cooking on one end and warming on the other. When I was a grill cook, that's how I ran my grill, hotter at one end. You also have to allow for some "settle time" for cast iron - compared to aluminum, it's a fairly slow heat conductor, which gives cast iron it's wonderful thermal stability. But it takes time for the heat to distribute, so give it a few minutes.
I can't comment on the factory coating - I strip and season the cooking surfaces on all my iron, new or used. I made one modification to mine, which Andrew pointed out - I took a dremel and ground a shallow notch in the outer lip of one end of the grease gutter to help pouring the grease out - if you do this, be sure to smooth the edges of the notch to avoid heat stress cracks - they love to start at sharp corners - and don't make it too deep - just a small notch makes a big difference when dumping grease.
While I'm at it - I'm a heretic - a blasphemer - an apostate. My confession?Read more ›
I am a home chef and I spent months, literally MONTHS, deciding on an indoor grill. I was really hesitant to get cast iron because so many were complaining about food sticking, burning, etc. but I had heard wayyy too much negativity about electric/non-stick grills and griddles. So after reading almost all 200-something of the reviews for this product, I decided to give it a shot.
Based on all the reviews, I knew I should probably season this thing before the first use, but I was too excited to try it out right away. I went with some "experimental" pancakes (just mixed water into flour and baking powder) so that if they were ruined, it wouldn't be too much of a loss. I took the advice of all the others and was careful about pre-heating, timing, temperature control, etc. This was my first time cooking with cast iron so I was really positive that my first try wouldn't be successful -- but lo and behold, PERFECT PANCAKES! They were all the exact same, solid, golden brown color and perfectly cooked through. They didn't stick at all even though I hadn't seasoned the griddle (just brushed lightly with oil before pouring on the batter), and I think the reason people are having problems with sticking is because they try to turn the food over too soon. You have to wait for the first side to be COMPLETELY done, and you'll know it's completely done when one slight push will release it from the surface. I don't think there's really anything that would get stuck so badly that high heat wouldn't release it, so even if you have some particles of food stuck, just crank up the heat until they loosen up.Read more ›
Most Recent Customer Reviews
I really like it, but it keep smoking the hell out of my house! (I tried every possible temperature)Published 3 days ago by Era
We really like you griddle. The only problem I have is getting grease off. It's extremely heavy (of course) and getting the grease off before storing is nearly impossible. Read morePublished 5 days ago by Kristina Franks
I tried so hard to like this but it just rusts, rusts, rusts. Even when I dried it really well! I gave it like 3 months before I just got so frustrated and decided to return it.Published 6 days ago by Amazon Customer
There is nothing better to cook pancakes on then a griddle. You can't beat this product. The cast-iron is a little heavy but it's worth the extra effort. Read morePublished 6 days ago by Cliff909
I feel like this product is better for outdoor use. It filled our kitchen up with smoke. Being cast iron, it cooks food super fast so the little bits of burnt food cause it to... Read morePublished 8 days ago by Rachel Platt
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