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From the manufacturer
Pro-Grid Iron Reversible Grill & Griddle
The Lodge Pro-Grid Iron Grill & Griddle provides excellent heat retention and distribution and fits over two stovetop burners. Two easy grip handles allow for easy lifting, flipping or hanging when not in use. You can use this grill to cook pancakes and eggs or grill chicken and steak.
Product at a Glance:
- Seasoned and ready to use for a natural, easy-release finish
- Brutally tough for decades of cooking
- Seasoned for a natural, easy-release finish that improves with use
- Unparalleled in heat retention and even heating
- At home in the oven, on the stove, on the grill or over the campfire
Why Buy Lodge Cast Iron
As the only full line of American-made cast iron cookware, Lodge boasts quality that has been unmatched for over a century. Even heating, a natural easy-release finish, versatility and durability are the hallmarks of our great cookware. We don't just make cast iron; we make heirlooms that bring people together for generations.
About Lodge Cast Iron
Founded in 1896, the Lodge family has been making high quality cookware and accessories for over a century. Lodge Cast Iron operates two foundries on the banks of the Tennessee River in the small town of South Pittsburg, Tennessee; a town Lodge is proud to call home. The company is built on family values, American history, and high quality cookware. All Lodge seasoned cast iron and carbon steel cookware is proudly made in the USA, meaning you’ll get craftsmanship that has been passed down through generations.
Cooking And Caring For Your Lodge Seasoned Cast Iron
Caring for your cast iron doesn’t have to be complicated. Lodge cookware comes already seasoned and ready to use, so you can make your family's favorite recipes right away. You can use it on any heat source, from the stove top to the campfire (just not the microwave!). The more you use it, the better the seasoning will get.
- 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.
Compare with similar items
 | Lodge Pre-Seasoned Cast Iron Reversible Grill/Griddle, 16.75 Inch, Black | Lodge LSRG3 Cast Iron Single-Burner Reversible Grill/Griddle, 10.5-inch | Amazon Basics Pre-Seasoned Cast Iron Reversible Grill/Griddle | Lodge Cast Iron Griddle, Round, 10.5 Inch | Lodge Chef Collection 20x10 Inch Cast Iron Chef Style Reversible Grill/Griddle. Two-in-One Seasoned Cookware for Stovetop Burners or a Campfire. Made from Quality Materials to Last a Lifetime | |
|---|---|---|---|---|---|---|
| Customer Rating | (13420) | (20810) | (1936) | (2661) | (39076) | (140) |
| Price | $49.90 | $34.90 | $24.90 | $28.97 | $19.90 | $61.49 |
| Shipping | FREE Shipping. Details | FREE Shipping. Details | FREE Shipping on orders over $25.00 shipped by Amazon or get Fast, Free Shipping with Amazon Prime | FREE Shipping. Details | FREE Shipping on orders over $25.00 shipped by Amazon or get Fast, Free Shipping with Amazon Prime | FREE Shipping. Details |
| Sold By | Amazon.com | Amazon.com | Amazon.com | Amazon Warehouse | Amazon.com | Debbie's Kitchen Supply |
| Color | Black | Black | Black | oil | Black | Black |
| Item Dimensions | 20 x 10.5 x 0.81 inches | 16.75 x 9.5 x 0.63 inches | 15.18 x 10.68 x 0.75 inches | 20 x 10.39 x 0.98 inches | 15.87 x 10.62 x 1.5 inches | — |
| Item Weight | 13.50 lbs | 9.38 lbs | 7.78 lbs | — | — | — |
| Material | Cast Iron | Cast Iron | Cast Iron | Cast Iron | Cast Iron | Cast Iron |
Customer Questions & Answers
Customer reviews
I bought this as a present for my husband. Our very first time using it, we put it on the stove with low heat to warm it up. CRACK! It sounded like a gunshot. I was scared we had broken the glass stovetop, but the griddle itself cracked horizontally around the edge. We called Lodge and the lady said it happens from time to time; she would email us a form. We never got it, and have been trying to get in touch with Lodge again ever since. I even filed a claim online and sent them pictures of the crack with no response. It's a shame because we love our other cast iron pans and were really excited to have this piece.
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Top reviews from the United States
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Reviewed in the United States on August 19, 2018
I bought this as a present for my husband. Our very first time using it, we put it on the stove with low heat to warm it up. CRACK! It sounded like a gunshot. I was scared we had broken the glass stovetop, but the griddle itself cracked horizontally around the edge. We called Lodge and the lady said it happens from time to time; she would email us a form. We never got it, and have been trying to get in touch with Lodge again ever since. I even filed a claim online and sent them pictures of the crack with no response. It's a shame because we love our other cast iron pans and were really excited to have this piece.
Images in this review
Reviewed in the United States on April 28, 2015
As with any cast iron piece of cookware, seasoning is a must. Lodge claims that the griddle is already pre-seasoned, but the first time I tried cooking some sunny side up eggs I ended up with a burnt crusty omelet that stuck to the pan. Not good. Thus, I began my Google search for the best method to season a cast iron pan. After a few failed attempts, and a bit of sorting through conflicting methodologies, I found the best way. Season your pan as follows:
Step 1
Go buy a good organic flax seed oil at your local health foods store (Sprouts, Whole Foods etc.) Make sure it is pure flax seed oil. It should be in a refrigerated section, flax oil goes rancid quickly. The reason flax oil is used is because it is the only drying oil that is edible. This basically means that the fat content in the flax oil breaks down readily at high heat and forms a tough film that gives cast-iron its non-stick properties. You can Google "seasoning cast-iron with flax seed oil" for a more chemically detailed breakdown.
Step 2
Moderately squirt some oil on one side of the pan. Then take a paper towel and rub every nook and cranny on the pan. Try to spread the oil so that it forms a thin even layer. Also take care to not leave any puddles of oil on the pan. You want to soak up any excess oil so that if you were to turn it face down, no oil would drip down. It is extremely important that you DO NOT drown the pan in oil. Doing so will result in an uneven seasoning layer that will flake off or turn sticky. Repeat this procedure on the other side as well. Again, taking care not to use too much oil.
Step 3
Heat your oven to 400 degrees and no more. Stick your cast iron pan in and leave it for 1 hour. Again you want to make sure you do not go over 400 degrees because then the oil begins to smoke too quickly and the process of forming the hard coat is rushed. You may also want to open your windows and turn on the fan, the oil is essentially burning into smoke which may irritate your eyes and lungs. After an hour, turn off your stove and let the pan come to room temperature or cool enough to handle.
Repeat steps 2-3 four or more times or until the desired coat is achieved. Each time you will notice the pan getting shinier and smoother. After I seasoned the pan several times I was able to cook pretty much anything with zero sticking. Eggs and hash browns were a breeze. The more you use your pan the better the coat becomes as well.
Cleaning:
Cleaning is very difficult if your pan is not seasoned as food will stick. I recommend you season your pan using the above method for easy cleaning. Most of the time, a little coarse salt, water, and a paper towel is all that is needed. I also purchased some plastic cast iron scrubbers from Lodge that work like a charm. For those who feel they need a more thorough cleaning, feel free to use a sponge with some soap. Scrub the food off and rinse thoroughly with water. Contrary to popular belief, a well-seasoned cast iron pan will NOT lose its coat with soap. Again most of the time I just scrub and rinse with water, I always preheat my pan before I cook which kills any bacteria on the pan anyway. Also, be sure to dry your pan as cast iron rusts readily.
Overall, this pan is a large, heavy, wonderful cooking beast. Those looking for a light small pan look elsewhere. For those looking for a versatile, heavy duty cast iron pan that will last for decades, look no further.
A good cast iron pan is a must have addition to ...
Reviewed in the United States on April 28, 2015
A good cast iron pan is a must have addition to any cooking arsenal. The Lodge LPGI3 Reversible Griddle fits the bill perfectly. It's currently nestled on top of my two gas burners on my stove (see photo). My burners measure 17.5 inches across and the 20 inch griddle fits nicely on them. It has become my go to piece of cookware. It is large enough to sear several steaks at a time, giving them a beautiful flavorful crust. Eggs, pancakes, french toast, grilled cheese, bacon, stir fry, salmon, literally everything I have thrown at it has been cooked faster and with more flavor than a normal pan. I can heat the griddle as hot as I like, unlike teflon cookware which can damage the nonstick properties. The result is that food cooks much quicker than normal. Meats will develop that caramelized crust you often see in restaurants. In short, this griddle/pan can cook anything and everything with ease.Reviewed in the United States on April 28, 2015
As with any cast iron piece of cookware, seasoning is a must. Lodge claims that the griddle is already pre-seasoned, but the first time I tried cooking some sunny side up eggs I ended up with a burnt crusty omelet that stuck to the pan. Not good. Thus, I began my Google search for the best method to season a cast iron pan. After a few failed attempts, and a bit of sorting through conflicting methodologies, I found the best way. Season your pan as follows:
Step 1
Go buy a good organic flax seed oil at your local health foods store (Sprouts, Whole Foods etc.) Make sure it is pure flax seed oil. It should be in a refrigerated section, flax oil goes rancid quickly. The reason flax oil is used is because it is the only drying oil that is edible. This basically means that the fat content in the flax oil breaks down readily at high heat and forms a tough film that gives cast-iron its non-stick properties. You can Google "seasoning cast-iron with flax seed oil" for a more chemically detailed breakdown.
Step 2
Moderately squirt some oil on one side of the pan. Then take a paper towel and rub every nook and cranny on the pan. Try to spread the oil so that it forms a thin even layer. Also take care to not leave any puddles of oil on the pan. You want to soak up any excess oil so that if you were to turn it face down, no oil would drip down. It is extremely important that you DO NOT drown the pan in oil. Doing so will result in an uneven seasoning layer that will flake off or turn sticky. Repeat this procedure on the other side as well. Again, taking care not to use too much oil.
Step 3
Heat your oven to 400 degrees and no more. Stick your cast iron pan in and leave it for 1 hour. Again you want to make sure you do not go over 400 degrees because then the oil begins to smoke too quickly and the process of forming the hard coat is rushed. You may also want to open your windows and turn on the fan, the oil is essentially burning into smoke which may irritate your eyes and lungs. After an hour, turn off your stove and let the pan come to room temperature or cool enough to handle.
Repeat steps 2-3 four or more times or until the desired coat is achieved. Each time you will notice the pan getting shinier and smoother. After I seasoned the pan several times I was able to cook pretty much anything with zero sticking. Eggs and hash browns were a breeze. The more you use your pan the better the coat becomes as well.
Cleaning:
Cleaning is very difficult if your pan is not seasoned as food will stick. I recommend you season your pan using the above method for easy cleaning. Most of the time, a little coarse salt, water, and a paper towel is all that is needed. I also purchased some plastic cast iron scrubbers from Lodge that work like a charm. For those who feel they need a more thorough cleaning, feel free to use a sponge with some soap. Scrub the food off and rinse thoroughly with water. Contrary to popular belief, a well-seasoned cast iron pan will NOT lose its coat with soap. Again most of the time I just scrub and rinse with water, I always preheat my pan before I cook which kills any bacteria on the pan anyway. Also, be sure to dry your pan as cast iron rusts readily.
Overall, this pan is a large, heavy, wonderful cooking beast. Those looking for a light small pan look elsewhere. For those looking for a versatile, heavy duty cast iron pan that will last for decades, look no further.
Images in this review
Reviewed in the United States on June 1, 2018
It takes around 5 minutes to warm up. Best I could get was 330degF in the middle and 270degF in the corners on medium. Raising temperature setting to high resulted in more uneven temperature distribution where oil was burning in the middle while corners were still below 330degF
Even when positioned over two burners because Samsung NX58 has one tiny burner in the back and one huge in the front result was lot of wasted heat and uneven surface still.
Overall, if I had to buy it again, I would have tried a shorter version as I think anything past 16" cannot warm up evenly and, even worse, edges is acting like a heat-sink. In summary, LPGI3 seems to be designed specifically for two, equal size, burner cook-top and anything else is a compromise.
Not so good for ranges with 5th burner like Samsung NX58
Reviewed in the United States on June 1, 2018
If you have a 5 burner range like Samsung NX58 series, about 3" of the griddle on both ends will not get hot enough.Reviewed in the United States on June 1, 2018
It takes around 5 minutes to warm up. Best I could get was 330degF in the middle and 270degF in the corners on medium. Raising temperature setting to high resulted in more uneven temperature distribution where oil was burning in the middle while corners were still below 330degF
Even when positioned over two burners because Samsung NX58 has one tiny burner in the back and one huge in the front result was lot of wasted heat and uneven surface still.
Overall, if I had to buy it again, I would have tried a shorter version as I think anything past 16" cannot warm up evenly and, even worse, edges is acting like a heat-sink. In summary, LPGI3 seems to be designed specifically for two, equal size, burner cook-top and anything else is a compromise.
Images in this review
Reviewed in the United States on August 5, 2016
Reviewed in the United States on March 11, 2018
Top reviews from other countries
Melissa
Don’t forget the oil!
Reviewed in Canada on May 23, 2019
Melissa
Reviewed in Canada on May 23, 2019
I’ve seen the advice not to use soap but really you can use enough to get it clean, then just cook off the excess water and give it a nice rub down with a high smoke point oil. Honestly I don’t even have to do that step with my older cast iron! We cooked some burgers on it after the egg experiment and then (after washing/ oiling) made these pancakes (using butter). It worked beautifully and cooked way more evenly than my skillets do. This was definitely worth the money to me!
Images in this review
Dennis
For that reason it's also pretty heavy. Well worth the extra money compared with ...
Reviewed in the United Kingdom on September 4, 2015
