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  • Lodge L9OG3 Pre-Seasoned Cast-Iron Round Griddle, 10.5-inch
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Lodge L9OG3 Pre-Seasoned Cast-Iron Round Griddle, 10.5-inch

by Lodge
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List Price: $23.99
Price: $14.97 & FREE Shipping on orders over $35. Details
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  • Round cast-iron griddle provides exceptional heat retention and distribution
  • Pre-seasoned and ready to use; vegetable oil evenly baked into surface
  • Sturdy handle with hole for convenient hanging when not in use
  • Rinse with hot water and dry thoroughly to clean; oven safe to 500 degrees F
  • Measures 1/2 by 10-1/2 by 15 inches; limited lifetime warranty
49 new from $12.99

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Frequently Bought Together

Lodge L9OG3 Pre-Seasoned Cast-Iron Round Griddle, 10.5-inch + Lodge ASHH41 Silicone Hot Handle Holder, Red + Lodge SCRAPERPK Durable Polycarbonate Pan Scrapers, Red and Black, 2-Pack
Price for all three: $26.25

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This item: Lodge L9OG3 Pre-Seasoned Cast-Iron Round Griddle, 10.5-inch
Customer Rating (1003) (161) (8) (141)
Price $ 14.97 $ 34.90 $ 19.99 $ 26.00
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Sold By Amazon.com Amazon.com Amazon.com Amazon.com
Color Black Black Black Black
Material Cast Iron Cast Iron Cast Iron Aluminum
Dimensions 1.5 inches x 15.9 inches x 10.3 inches 0.75 inches x 12 inches x 12 inches 1.5 inches x 14.75 inches x 10.75 inches 1 inches x 16 inches x 10 inches
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Product Details

  • Product Dimensions: 15.9 x 10.3 x 1.5 inches ; 4 pounds
  • Shipping Weight: 4.4 pounds (View shipping rates and policies)
  • Shipping: Currently, item can be shipped only within the U.S.
  • ASIN: B00008GKDN
  • Item model number: 17L9OG3
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (1,003 customer reviews)
  • Amazon Best Sellers Rank: #140 in Kitchen & Dining (See Top 100 in Kitchen & Dining)
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Product Description

The Lodge Cast Iron 10.5-inch Griddle is a multi-functional cookware that works wonders with all your favorite foods. This griddle is essential for big breakfasts, tortillas, quesadillas, roasted vegetables and grilled sandwiches. 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 griddle 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 griddle 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.  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. Measures 10.5-inches diameter and .5-inches deep

Customer Reviews

You can't go wrong with this buy.
Bacon,eggs,omelets,tortillas,quesadillas,grilled cheese,pancakes,pizzas,crepes,breads,etc,etc.
It's great for making Indian crepes (dosas).

Most Helpful Customer Reviews

175 of 179 people found the following review helpful By Manish Laxmikant on March 18, 2008
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.
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109 of 111 people found the following review helpful By George Alos Jr. on September 3, 2013
This is actually now the only Lodge pan that I own anymore. I've gone to antique ones that are much smoother, lighter, and in my opinion, better made. After 25 years of cooking with iron, I've become fairly particular when it comes to my cookware.

The reason that I've hung with this one over some of the antique griddles is simply that this one can't be beat. You don't move a griddle around when cooking with it so being heavier isn't a hindrance there. And because I'm often multitasking, I kind of like the idea that I don't have to hold the handle because it doesn't budge. It just sits there and does the things it's supposed to do.

Lodge comes with a seasoning on it and it's not too bad, but I can't leave well enough alone and have to bump things to my standards. That's why I have added 3 very thin coats of flaxseed oil to it and cooked each one at 490 degrees F for an hour. They tell you to reseason or add seasoning using vegetable oil, but don't do it. Your experience with your pan will be far less than satisfactory. If you don't have flaxseed oil, a bit of lard is a reasonable alternative. Both oils will heat up and harden to create a better finish than comes on it from the factory.

Maybe it's that or maybe just that I have learned how to cook with these things that allows me to avoid some of the other complaints that people have about things, that food can stick. I see people complain about pancakes, cheese, and particularly eggs, that these things become a bear. In my early days of cooking, I also encountered some of the same issues so I understand the frustration. But it just doesn't have to be, even with this rather rough surface Lodge pan. When I make eggs or pancakes, I literally just tilt the pan and slide them off onto the plate.
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198 of 209 people found the following review helpful By lighten_up_already2 VINE VOICE on April 18, 2006
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!!
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149 of 160 people found the following review helpful By Malisp on September 11, 2006
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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).
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