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Lodge L9OG3 Cast Iron Round Griddle, Pre-Seasoned, 10.5-inch
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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
- Made in the USA - Measures 1/2 by 10-1/2 by 15 inches; limited lifetime warranty
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From the manufacturer
Perfect tool for cooking pancakes, pizza or quesadillas.
Use & Care:
While the skillet comes pre-seasoned to prevent food from sticking, it works best when sprayed or lightly coated with vegetable oil before use. After cooking, we recommend cleaning with a stiff nylon brush and hot water. Using soap or the dishwasher is not recommended, and harsh detergents should never be used. Towel dry immediately cleaning and apply a light coating of oil to utensil while it is still warm.
Lodge L9OG3 Pre-Seasoned Cast-Iron Round Griddle
Pre-seasoned skillet is ready-to-use right out of the box
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. Measures 10.5-inches diameter and .5-inches deep.
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.
The black patina given to the cookware by the factory seasoning process is, in fact, vegetable oil that has been baked into a piece of cookware that has emerged from an individual sand mold. This coating of oil is a functional application and not a cosmetic application. The cookware is hanging as it rides through the electrostatic sprayer and commercial conveyor ovens at very high temperatures. This allows the oil to penetrate deeply into the pores of the iron which creates an easy release finish. As a result of this process, you may see a blister or bubble of oil at the southern-most point or at the end of the handle of the cookware piece. If visible, it will rub or flake off with your finger, leaving a brown spot. Don’t worry, it’s not rust but a seasoned spot that is brown, indicative of the varnish stage of seasoning. As a matter of fact, this is the color of home seasoned iron until it has been used several times. The brown spot will turn black with use.
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.
- 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, sauté, bake, broil, fry or grill
- At home in the oven, on the stove, on the grill or over the campfire
- Great for induction cooktops
- Brutally tough for decades of cooking
- Unparalleled in heat retention and even heating
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|Item Dimensions||10.3 x 15.9 x 1.5 in||10.7 x 19.8 x 1.2 in||10.75 x 14.75 x 1.5 in||3 x 19 x 13.5 in||12 x 12 x 0.75 in||10.75 x 17.5 x 2.25 in|
|Item Weight||4.5 lbs||3.35 lbs||—||—||7.33 lbs||—|
|Material Type||Cast Iron||Cast Iron||Cast Iron||Hard Anodized Aluminum||Cast Iron||Aluminum|
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. Measures 10.5-inches diameter and .5-inches deep. 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.
Use & Care of Seasoned Cast Iron
To keep this cookware one hundred years…
· Wash cast iron by hand with mild soap or none at all.
· Dry promptly and thoroughly with a lint-free cloth or paper towel.
· Rub with a very light layer of vegetable oil, preferably while the cookware is still warm.
· Hang or store cookware in a dry place.
· That’s it! You’ve just preserved your future heirloom.
Seasoning is simply oil baked into the iron, giving it a natural, easy-release finish.
Lodge pre-seasons all of our cookware with soy vegetable oil and nothing else.
Seasoning is an ongoing process that gets better and better the more you cook.
With some foods, new cookware might require a little extra oil or butter the first few uses.
Acidic foods like tomatoes and some beans should only be cooked once seasoning is well-established.
Dishwashers, metal scouring pads, and harsh detergents are no-no’s, and will harm the seasoning.
All new cookware should be rinsed and dried thoroughly before your first use.
Use any utensils you like, even metal. There is no chemical coating to damage.
Always lift cookware on smooth-top stoves. Sliding anything can scratch the surface.
Be sure to protect your hands, our handles get hot too.
Cast iron performs best when heated and cooled gradually.
Cast iron has superior heat retention and rarely requires a “high” heat setting.
RUST!? DON’T PANIC, IT’S NOT BROKEN
Without protective seasoning, cast iron cookware can discolor or even rust.
It’s easy to fix. Simply scour the affected area with steel wool, rinse, dry, and rub with vegetable oil.
If problems persist, you may have to re-season. Just visit www.lodgemfg.com for instructions.
Top customer reviews
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. In fact it is so slick that folding or turning eggs can be a little tricky because the surface is so slippery and they slide all around.
If you want to know the secret, keep reading.
First, understand that cooking is chemistry and physics at work. You don't have to understand the technical aspects of those principles to cook, but a few techniques based on those principles will come in handy. I won't go into the hows and whys, but try these ideas to get the best results:
1) Before you start, oil the surface of your pan with regular cooking oil (corn, veg, soy, canola, or whatever). Get it wet, but don't have puddles of oil to soak into your food. I put a few drops inside the pan, wipe it around with a paper towel, and remove all the excess oil.
2) Your pan needs to be hot before putting food on it. Not highest temperature red hot, but hot. Medium to medium high should be the proper setting. If the pan is too cold, food sticks. If the pan is too hot, it probably isn't even temperature all the way through and it will start to burn oil and food before stuff is cooked. This isn't your average teflon pan that you can heat up in 60-90 seconds. You should likely have 3-4 minutes before the pan is ready. If the pan is on medium and you start to see a whiff of smoke, your pan is hot enough.
3) Now pull out the butter - yes, butter! Your pan should be hot enough to make the butter melt and boil quickly, but not burn it. Apply butter quickly everywhere food will be cooking. By using two different oils, you get a separation that forms a barrier that stops food from sticking. When it comes to things like eggs, I also add a little sea salt to the pan at this time to season the bottom of the eggs.
4) Pour your batter or eggs onto the pan and LEAVE it alone. If you start stirring, you just stir your cooking oils up into the food instead of letting it stay on the pan where it belongs. You also prevent food from browning, which is a necessary step in the cooking process. Pancakes should be flipped just once, so wait until the edges are dry and the center is bubbly, then flip. Once eggs start to set, lift up the edges and allow the remaining liquid egg to drain down to the pan surface. Add any other ingredients you want to the eggs at this time, season, and then start folding the eggs as you would fold a blanket. As your food is finished, simply lift the pan and slide the food off onto the plate. Yes, it really is just that easy. Let the pan and the food do all the work, and save yourself a lot of clean up time. If you are doing a second batch, just add a bit more butter immediately and start the process all over.
Cleaning your Lodge pan
For the most part, you don't need to do much cleaning. After you get done cooking, run the pan under just a bit of hot water. That will steam it very quickly and if there is any food on the pan, most of it will come off simply with that. Just take a wet cloth and wipe the entire surface, and you are almost done. Don't use soap unless you have to. A bit of soap every once in awhile won't hurt your pan, but regularly using it can dry out the seasoning.
Fears about using soaps or not using them are both very over rated. People that fear food borne illness if everything they touch isn't washed with soap have fallen victim to soap marketing propaganda. The fact is that soaps are really only effective at removing grease, not food. Even if a bit of food were to stay on your pan, it won't hurt. It is fully cooked food that has completely dried out before the pan is used again (thus any food bacteria that could have been a problem has died), and you are heating your pan up again which again insures no bacteria. You eat dried foods all the time and food particles are still on dishes that you eat off all the time, if not at home, then in any restaurant.
Conversely, people who are terrified of ruining their pans if they come into contact with soapy water, just don't understand cast iron chemistry.
Your pan can be quickly ruined if you use steel wool soap pads on them or if you constantly scrub them with degreasers, but these aren't generally the case. If you've fried up some particularly noxious foods such as something with a lot of food oil (fish for example), even a properly washed out pan can smell a bit. I happen to know that's not a problem for next time I cook with it, but it can put some people off. If using a few drops of soap makes your pan smell better or you feel better, by all means do it. It's not going to hurt a thing. What soaps will do is dry out the inside of the pan and require that you use more oil as a final finish.
Be sure that you complete the next couple of steps to finalize the pan cleaning process. Wet pans rust, even if you dry them with a towel. I usually just toss them on the burner for a few minutes to dry out any non-visible water. Or if the oven is still hot, I may just toss them in there. Once warm, now take a paper towel and just wipe a few drops of oil on the surface. If you live in a dry climate, this may not be necessary. But for most of us, we don't want humidity doing a number on the pans, particularly if they won't be used for a couple of days.
Some folks recommend putting a sheet of paper towel between stacked iron pans. I don't think it's necessary, but it won't hurt either. Most stacked pans could use a little protection from other pans rubbing up against the cooking surface. By using the flaxseed oil process, my pans have a hard enough finish that this isn't a problem.
I mainly bought this to prepare my all time favorite , nice crispier awesome dosas (Indian rice crepes). It was a hit in the first try itself. If you have difficulties like sticking, burning etc, be patient. Season it well by using multiple times, or baking it couple of times after oiling the skillet. I am using it almost every day to prepare my favorite breakfast. If you have any questions, how to seaon, sticking issues etc, please post it in the comment, I'll make sure to answer. I want to help you to enjoy this pan and the dosa :)
It's really simple. You never cook dry. This is old school cooking 101. You never pour a cake mix into a baking pan without buttering the pan. And you never put anything on a heated griddle unless you oil or butter it first. When I bought this I decided to try coconut oil and it works pretty well.
Another reviewer advised against vegetable oil and he's right in the sense that if you overheat vegetable oil on a griddle you will essentially create a glue that will cause things to begin to stick to the griddle. This isn't a problem if you're vigilant and avoid burning the vegetable oil. But the better advice is simply not to mess with it.
As has been mentioned by others, if you always treat the surface before cooking on it, you won't have any trouble with anything sticking to it EVER. I bought this to make pancakes and it's been nothing but joy. I also filled the entire pan with egg batter and made scrambled eggs and then mixed that in a mixing bowl with rice which I had made in the rice cooker to produce egg-fried rice. Worked great.
There's nothing like cooking on cast iron. It creates a self-contained uniform heat that produces wonderfully consistent results. On the other hand, when used without care, it produces burnt food that seemingly requires a jackhammer before you can remove it from the pan. If you're a patient person you'll do fine. If you think cooking goes faster by turning the burner on high, then this is not for you.
The best advice I can give is to ALWAYS keep it oiled. Until you get used to it, UNDER heat rather than overheat. If you overheat with a cheap oil, you now have glue and you have failed to ALWAYS keep it oiled (not glued). The natural result of producing glue will be food sticking to the pan. If you fail to remove ALL of the glue, you will CHRONICALLY experience food sticking.
Heat the griddle slowly. Run some cold water on your hand. Then flick the water onto the pan. When the water bubbles up and evaporates the surface is ready for cooking. If the water immediately steams off, the surface is too hot. Turn down the burner and wait. DO NOT PUT FOOD ON THE SURFACE until it cools down some. When it has cooled down, re-oil the surface. Do the flick test again and if the water bubbles and then evaporates, you're ready to cook.
Remember, cast iron stores and maintains heat. It doesn't get instantly hot. And turning the burner on high won't make things happen any faster. Don't go past medium. Give it a chance to store the heat.
If you turn the burner on high, here's what happens: The griddle begins storing LOTS of heat. But it still is warming up slowly. By the time you think that the cast iron is hot, it has STORED up a tremendous amount of heat. It's WAY too hot. At that point you turn down the heat. But it doesn't matter because the heat is STORED. At this point, the former vegetable oil is now turning into plastic. And it's at this point that the fool begins to cook. The food now begins bonding to the plastic. And any further cooking just enhances the bonding process.
The fool's conclusion: "cast iron is no good."
If you're an impatient person, this is not for you. If want to watch television and knit while you're cooking, this is not for you. However, if you enjoy cooking and you're looking for an item that will improve and enhance your results, this is definitely for you. Take your time. Begin slowly warming up the griddle in advance while you're mixing up ingredients so that you don't have to rush. I love this griddle and you will too! Just remember: Easy Does It.
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