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Product Description
An even heating cast iron griddle is essential for big breakfasts, tortillas, quesadillas, roasted vegetable, grilled sandwiches and pancakes. Pre-seasoned ready to use. 10 1/2" diameter, 1/2" deep
Customer Reviews
Most Helpful Customer Reviews
138 of 143 people found the following review helpful
Amazon Verified Purchase
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!!
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!!
103 of 107 people found the following review helpful
By Malisp
Amazon Verified Purchase
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 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).
60 of 60 people found the following review helpful
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.
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.
Most Recent Customer Reviews
5.0 out of 5 stars
Lodge Logic Pre-seasoned Griddle
Cooking on this reminds me of my grandmother's cooking! There is something about these cast iron pans that really adds to the food prepared on it.
Published 1 day ago by Albert Magro
5.0 out of 5 stars
Well made
The griddle is well made and handles well on the grill.
I used it to make grilled cheese sandwiches on the grill and it worked as expected. Read more
I used it to make grilled cheese sandwiches on the grill and it worked as expected. Read more
Published 3 days ago by A. DeZarn
5.0 out of 5 stars
Round Griddle
I have been looking for one of these at an affordable price for a long time. I had one years ago and someone borrowed it and I never got it back. It is great to have a new one.
Published 4 days ago by Gloria J. Alongi
4.0 out of 5 stars
nice griddle
I use this for french toast. It's the perfect size. It's nice and sturdy. Cast iron is wonderful and this makes my 6th piece.
Published 6 days ago by juliebravo
5.0 out of 5 stars
really heavy griddle
omg.so heavy,, u can develop muscles lifting it.. lot of preheat and seasoning required or its getting sticky. other than that its good.
Published 8 days ago by narayana24
5.0 out of 5 stars
This thing cooks GREAT chicken!
Wow, this thing cooks the most juicy chicken! It's like straight off the grill! I even made a mini pizza on it too and it came out great. Read more
Published 8 days ago by T. Argumedo
5.0 out of 5 stars
GREAT PAN
Great Product, but wouldn't you expect that from a Cast Iron Pan. Really nice addition to all of my pans. Perfect for Omelets, and eggs, easy to get your spatula under. Read more
Published 10 days ago by Max
5.0 out of 5 stars
Lodge 10.5" round griddle pan
I don't remember if I bought this pan from Amazon or not. I am a Lodge devotee from years ago. I started with Dutch Ovens in my Boy Scout camping days and have come to love Lodge... Read more
Published 10 days ago by cbhensley
5.0 out of 5 stars
This pan was bought for my Nuswave top burner but certainly used...
This was a necessity for my Nuwave stove top burner as I had pots that I was unable to use on the stovetop. However, being it could be used separately as well was a plus.
Published 11 days ago by Pearl de Rojas
4.0 out of 5 stars
Cast iron cooking pans are the best.
This pan came pre-seasoned, but I seasoned it myself anyway. Once cast iron is properly seasoned, there is little cleanup needed. Read more
Published 12 days ago by B. Hauberg
