Lodge Pro-Grid Reversible Grill/Griddle, PFAS-Free, 20 x 10.5 Inches | Dual-Sided Reversible Cast Iron Grill & Griddle, Double Burner, Even Heat Distribution, Non-Toxic Cookware

I recieved my Lodge Logic LPG Pro 20 x 10 7/16 Inch Cast Iron Grill/Griddle, back in May 2011. I absolutely LOVE IT!!! I coat it on both sides with pure grapeseed oil using a paper towel and then wipe the excess with a clean sheet of paper before using it. Olive oil is not for very high temperatures and canola oil is not a healthy choice. For high temperatures, I use either coconut oil or grapeseed oil. The smoking point for olive oil is as follows; Extra virgin olive oil 320F, High quality (low acidity) extra virgin olive oil 405F, Virgin olive oil 420F and Extra light olive oil 468F. But, according to olive oil manufacturers on their websites, the smoking point of olive oil is 210F. Olive oil unlike others keeps its nutrition content at this temperature as stated. Therefore, I just coated the grill/griddle with the grapeseed oil. Fabulous results on my chicken breasts on the grill. The griddle is perfect for pancakes, blackened fish and meats, grilled vegetables and sandwiches. I never cook bacon because the sugary substance in bacon becomes very sticky. Sometimes, chicken also creates a sticky substance from its juices. It is very easy to clean and remove by heating the grill on medium heat until the sticky substance burns. It cracks, then just scrape lightly and remove. Just a snap. When I make some fish fillets, I put a very thin layer of extra virgin olive oil only in the area where I would place the 2 fillets on the griddle, while it was still cold. Heated it up on medium high for just 2 minutes, turn the heat down to medium and placed the fish fillets, which I cook for approximately 3 minutes on each side. Before flipping the fillets, add some olive oil on top. This is for blackened fish. Nice light crust on the outside and flaky inside. YUM, YUM, YUM! It is important that you heat your cast iron cookware on medium high to medium temperature with a very small amount of grease until a drop of water sizzles and rolls in the pan, before adding your food. Otherwise, your food will stick. If this helps, I have a Whirlpool gas stove, that has 2 flat grates that go vertically across 2 burners. This Logic Grill/Griddle fits perfectly on top. The half moon shaped handle is on each end away from each of the burners. I measured my stove, specifically across the 2 burners before ordering. I recommend, you measure your stove and distance from burner to burner before ordering. If your grates are not flat enough that would make the grill wobbley, you could buy some flat grate to place on top of each burner, like some people have suggested. As cast iron is supposed to be, the Logic Grill/Griddle is a little heavy, but not too heavy that you can not carry it around. I also ordered the 7 inch round Logic press that weighs approx. 4 lbs. and both items came in the same box. I am a 5'5" and 122 lb and 60 yrs. old female and I carried the box in, from the porch all the way to the kitchen, with no effort at all. Also, I believe that being a little heavy helps to keep the grill steady and firm on the grates on the stove, so I like that aspect of cast iron plus all the cooking benefits. Just in case you're not familiar with cast iron cookware, cast iron is supposed to be heavy. If you are over 80 yrs. old with a back problem, arthritis or parkinson, then perhaps it's not the type of cookware for you. I leave the grill/griddle on the stove. When I need all 4 burners, I just remove it and lean it against any wall in my kitchen out of the way. The other good feature about this grill/griddle is that if you are using just one burner, you can place your cooked food on the other end to keep it warm, while you cook something else. To clean it, I just use a paper towel to remove any burnt particles that were left and recoat with the oil before using it, if needed. Water and soap DO NOT kill germs 100%. Heat does. If it gets extremely dirty with hard to remove particles, I will scrub with just just water and if there stubborn stuck particles scrub it with the green scrubbing pads with or without soap, dry it on medium high heat on burner and coat with a very thin layer of oil. That's what I do with all my other cast iron Griswold cookware I have bought on Ebay. Always use stainless steel spatula and utensils on your cast iron cookware. Never use plastic or vinyl. You may remove old crud from your cast iron cookware with oven cleaner. After 24 hrs., wash it and scrub in water. Repeat process if there is still crud left. Then remove rust using a 50/50 white distilled vinegar and water solution, watching it carefully. Dry well and place it in 200 degrees F oven or on stove to dry completely and to open pores. Oil it immediately with a very thin layer of flaxseed oil. Place in cold oven and pre-heat at 450 to 500 degreesF (or highest your oven heats) and when it reaches temperature, bake for an hour. Turn oven off and allow it to cool in oven for 2 hrs.. You may repeat process about 6 times. Never add thick layers of oil that would drip because it'll make your cast iron sticky. There are other brands of good cast iron cookware like Griswold and Wagner, but I believe they are out of business today. You can find those items on Ebay but they go for an arm and a leg. Besides I haven't seen a grill by them so far. So, for this price you can't beat the Lodge Logic stove top grill. Perhaps not the best brand, but does the job! I used the Logic 7" Round Press on chicken breast, steaks, fish fillets and sandwiches and it worked great! I keep the press in the warming drawer. I might order another press. I'm not a chef or professional cook, but I've always loved to cook and to create recipes, so I'm familiar with many cookware and products and of certain cooking temperatures. I'm adding a some pictures of an Argentinean Grill that I made on the Lodge Logic grill side. The pictures will only show the food after removed from the grill, but you can see some of the grill marks. I just love it! I have ordered many products from Amazon throughout the years and my experience has always been WONDERFUL. I used the Super Saving Shipping with these items and they still arrived within 5 and 7 days after I placed the order. Can't beat that! Good luck and hope you enjoy this product as much as I do! :)

Some months ago, we went on a bit of a spree and purchased a whole bunch of Lodge Logic cast iron cookware items from Amazon. Our family had been using some pretty awesome Calphalon (aluminum/nonstick) cookware for fifteen years or so. The Calphalon was (and is) still holding up quite well (nothing, and I mean *NOTHING* can destroy that cookware), but we wanted to make the move to cast iron for all the usual reasons. Cast iron requires a bit of care - especially early in the relationship. Lodge Logic cookware comes pre-seasoned, which is nice, but you're probably going to want to treat it out of the box, anyway. There are innumerable website and videos (i.e. on YouTube) showing how to properly care for and season cast iron cookware. The effort is minimal for the payoff and you can take some solace in the fact that each time you use it - and subsequently care for it properly - it gets BETTER. It bears mentioning that I did not always "get" the concept of cast iron cookware and the black carbon coating it develops. Many, many years ago, I did a college housemate a "favor" and scrubbed his perfectly seasoned cast iron skillet down to the bare metal. It was CLEAN (and temporarily destroyed). I was a moron and my housemate let me know it, but, cast iron being what it is, it was possible to re-season it and get it back on the road to awesomeness. Lodge Logic items are sold at many common brick-and-mortar retailers so you can get a first hand idea of the size and weight of many of their items before ordering online. At the time I purchased these items from Amazon, though, the prices could not be beat and - absurdly enough (this stuff is HEAVY) - Free SuperSaver Shipping was available across the board. Now, for this particular item: Lodge Logic LPGI3 Pro 20-by-10-7/16-Inch Cast-Iron Grill/Griddle UTILIZATION - We have a typical four burner glass-top stove (with a warming element, too). The left side burners are "small" burners with a "bridge burner" between. This is where we use the griddle. - For cooking most things, we've settled upon setting all three burners (front/back/bridge) to about 6 out of 10. If you have a Spinal Tap stove that goes to 11, maybe try a 7. Put the burners on and let it heat for a little while. You'll know when its ready to roll (water beads, sizzles, and evaporates the same on different parts of the grill). - On the flat side, we have cooked pancakes, french toast, sausage, scrapple, grilled cheese, cheesesteaks, and hamburgers. - On the ribbed griddle side, we have cooked rib-eye steaks, filet Mignon, London broils, kielbasa and peppers, chicken breasts, and pork chops. - This item works great with the Lodge Logic Pre-Seasoned Round Cast-Iron Grill Press. We purchased two of them. When cooking steaks, chicken, burgers, etc..., having the presses reduces cooking time, reduces splatter, and keeps the food from curling up on the sides. CLEANUP - If you can wash it while it is still warm, all the better. Hot water + a plastic scrub brush (no SOAP!) works great. If you're just using the flat side, cleanup takes seconds. When using the ribbed griddle side, it can take a bit longer, obviously, because of the grooves and the types of things cooked on that side (meats). We lucked out and found a plastic kitchen scrub brush with a handle...the hard plastic head of which fits PERFECTLY within the grooves to scrape out the stuff that settles there. I once cooked steaks on the ribbed griddle side and left it on the stove until the next evening (oops!) and it cleaned up with hot water almost as easily as it would have the night before. - Dry it thoroughly and, with a paper towel, apply a very thin layer of vegetable oil everywhere. If you happened to use your oven to cook, throw it in there while the oven cools. The heat will be enough to get rid of any residual moisture and do a bit to expand the metal to allow further seasoning to occur. PROS - The griddle heats very evenly. I've filled it with meat from stem to stern and, with very little rotation, consistently end up with evenly cooked meals. - You can use whatever kitchen utensils you like with this puppy...kid gloves are not required. I've got a metal spatula that was in drydock for much of the Teflon era that has new life. - People love the ribeye steaks I make on the outdoor grill. The results indoors are different, for certain, but are absolutely outstanding. In fact, the results you can achieve with this item indoors may be more reminiscent of the high end steak houses (i.e. Ruth's Chris or The Capital Grille) than what you can get grilling outdoors. - It's big. You can accomplish things on this griddle that you cannot with a frying pan. For example, we buy those big bags of boneless/skinless individual chicken breasts from [a box store] and you can get eight or nine of those things jamming at once (so nice...throw them - frozen - right on the grill and season them for quick dinners). - It's cast iron. 'nuff said on that. CONS - It is HEAVY. That's not a problem for most people, but, in my case, my wife refuses to manipulate this griddle on her own. She asks me to set it up for her because she fears the weight and composition (a giant chunk of iron, baby!) combined with a glass stove top is a recipe for potential disaster. She is a wise woman. No big deal, really, since I do most of the cooking. - Fire up that range hood fan! This thing will throw off some serious smoke, especially when cooking meats. You've been warned. - Cleanup will suck if you don't have the right tools to do it. It's tempting to whip out the green scrubbies and get between those grooves, but you don't want to scrape off that precious carbonized coating. As I mentioned, a sturdy plastic kitchen brush is your best friend. - We bought separate, darkly colored dish towels to use on all of our cast iron cookware. When drying after cleaning, the towel may pick up some of that dark residue, which is fine because scrubbing all of that off would be pretty stupid. Don't ruin your nice white kitchen towels. IN THE END - This is a five-star item. The "CONS" are more warnings than anything...I would not recommend this item for your 88 year old grandma who doesn't have a range hood. Warnings aside, the results are consistently delicious. The product is well-built, works as advertised, and, if treated right, will still be in use by your great-grandchildren and beyond. How cool is that? EDIT: Almost 3 years with this griddle and I still love it. I use it all the time. At this point, it is perfectly seasoned with a healthy coat of carbon and NOTHING sticks to it. I clean it easily with a dishwashing brush and hot water. I shake off the water and put on the bridge burner on the glass-top stove and turn it on high for about 90 seconds and turn it back off - that gets rid of any water. It never rusts. My wife still hates it because it is heavy, though. Meh.

Lodge LPGI3 Cast-Iron Reversible Grill/Griddle, 20-inch x 10.44-inch $39.99 with prime shipping at time of purchase. PLEASE PLEASE PLEASE do thorough research on the usage of and caring for cast iron before purchasing. I have seen many bad reviews on cast iron products that are either most likely or very clearly due to negligence/misuse/miscare that was blamed on a product that myself and many others have used without issue. Remember if you see rust after you have used it for a while it is your fault(you did not season enough) and not the fault of the product as many would claim. This is cast IRON not cast stainless steel. This is an awesome addition to my kitchen. Allows you to cook larger portions all at once using only a single cooking surface. I use this on a gas range and have cooked things from eggs to steak on this and always had good results, unless I hadnt seasoned it adequately beforehand, and even then it still performed like a champ. Since it is cast iron it can be used pretty much anywhere(gas range, electric range, grill, smoker, oven, though not sure about induction since I havent personally tried it) and not even bat an eye(as long as it isnt left heating past the seasonings smoke point for hours and hours). This is fairly heavy(which was desired) so it can retain a lot of heat, on the flip side it takes a few minutes to heat up properly if you want evenly distributed heat. On my gas range as long as I heat it up slowly, or give heat time to spread out across the surface, it heats pretty evenly although there is a temperature differential in the middle section which is inherent to any griddle when used on a gas range with separated eyes. Overall this is a great griddle and is a great purchase as long as you are aware with what comes with using and taking care of cast iron. If you are not the type of cook who will take care of their tools and are comfortable with adjusting the temperature settings on the fly(stovetop range) to suit the needs of the moment then you are probably not prepared for cast iron cookware and should look at more traditional stainless steel cookware. EDIT One complaint that I would like to see lodge address is a quick and easy way to drain the oil out of the gutter. I might take the advice of one of the other reviews and dremel a small notch on one side of the gutter area. This should become standard though Lodge and not something aftermarket.

There were a lot of questions posted about using this product on a glass cook top. I've been using mine for about a month, and wanted to come back and share my experience with it to help others with a glass cook top decide if it is right for them. The fact that it is double sided was a concern for me, because the bottom doesn't sit flat against the glass while cooking. There is a definate learning curve. The first time I used it, I considered returning it. My pancakes all stuck to the griddle. But I kept at it. You really just need some time to get familiar with the griddle. First, you need to pre heat the griddle for 10 or 15 minutes before you put anything on it. Once it is screaming hot, add the lubricant of your choice. I recommend cooking spray or canola oil. Butter and olive oil don't hold up well to that kind of heat. You also have to be aware that the griddle is not an even temperature across the entire area. There are hotter and cooler spots. Learn where these are on your griddle on your stove. If you don't you will end up with food that is partially burned and partially undercooked. I know, I've been there. I haven't used the grill side as often as the griddle, but I love the indoor grill! Again, screaming hot, then I added cooking spray, and my seasoned shrimp. This was way easier than the griddle, but the same is true about the hot and cool spots, so use caution. The griddle is very heavy, and the handles are just as hot as the surface of the griddle. So you can't easily pick it up when you are done cooking. I usually leave mine to cool for a little while before I attempt to move it. You will need heavy pot holders if you plan to move it while it is still hot. You do not want to drop this griddle on your glass top. While mine is cooling on the stovetop, I usually pour a little water on it to help loosen up any stuck on bits. I bought a stiff pot scrubber brush for $3.00 at the grocery store, and I use that to clean both sides of the griddle. I rinse and scrub, but, as recommended, I don't use any soap. I love that it is not a coated surface, and I love that it does double duty as a griddle and an indoor grill. I am getting better with the griddle side, and my pancakes don't stick anymore. Overall, I recommend this griddle for a glass top stove as long as you can be patient with yourself and the griddle while you get to know it. Update May 13, 2014: Now that I know the griddle better, and it has become better seasoned, I love it even more. I use it several times a week to grill veggies, meats, and fish, and to make pancakes on the other side. No sticking, no rusting. Works like a dream, and grilled shrimp couldn't be yummier!

I have been cooking on cast iron for over 20 years. For those unfamiliar with cast iron, you simply dont know what your missing. The flavor is second to none and the pans are virtually indestructible. I only had 2 10" skillets and I have wanted to buy some new pieces for quite some time. In particular, I have wanted to buy a 12' skillet, a dutch oven, and a griddle. I was actually hesitant to buy from Lodge based on the price being so low. How often does something like that happen? Anyways, after doing an ample amount of research I decided to pull the trigger and I ordered 2 pieces, this griddle and the 12" skillet. To say I am impressed is a massive understatement, especially when you consider the price. Lodge cast iron could very well be the best deal going in the entire cookware market. I certainly cant think of its equal, at least not that has this price point. My biggest concern was with the pre-seasoning. Its not that big of a deal as seasoning cast iron is very easy but I didn't know if that was something I was going to have to do or not. I was pleasantly surprised as these pans really are ready to go right out of the box. Cast iron has never been this easy. The first thing I cooked was eggs using the 12" skillet and the flavor was just as good as my 20 year old pans, something I wasn't expecting. I then cooked up some pancakes using the griddle and they were nothing short of amazing. Of course, having a griddle of this size is great as it allows me to cook 6 pancakes at a time. I used to have to cook one or 2 at a time depending how big I made them. By the time you got three plates worth done, the initial pancakes were already cold. Well, say good bye to that problem. I also love that this griddle doubles as an indoor grill. I openly admit, I was initially only looking to get a griddle but the fact that this doubles as a grill is just amazing and it ultimately makes this pan just that much more indispensable and that much more of a bargain as your really getting 2 pans in one, 2 bigs pans at that. We tried the grill side out by cooking up some burgers and some asparagus and red and orange peppers. Once again the results were amazing. We have since cooked on both pans multiple times and each time the results were top notch. I had my doubts about the Lodge pre-seasoning but no longer. Its top notch and is really quite ingenious. Its important to note that this pan is extremely heavy. I would estimate that it weighs roughly 20 pounds. Its one big piece of cast iron! So if lifting heavy objects is a problem for you then you might want to consider that before buying. For those new to cast iron, just remember a few simple rules and your pans should last forever. When cooking, bring the heat up slowly and when using the griddle, make sure you heat both sides evenly even if your only using one side. In regards to cleaning, always hand wash with a stiff nylon brush. Never use detergents or soap and always use hot water as rinsing a hot cast iron pan with cold water can actually cause your pans to crack. Follow these rules and your pans will most likely outlast you. Bottom line - I am absolutely blown away by Lodge Cast Iron. The quality is amazing, the price is amazing, and the pre-seasoned pans are literally ready to go right out of the box. Again cast iron has never been this easy. This grill/griddle is easily one of the nicest pans I have ever come across. For those that have never tried cast iron, what are you waiting for? With Lodge's pricing, what do you really have to lose? As I stated in my 12" skillet review, I will be recommending Lodge Cast Iron to everyone I know, right after I order a few more pans. 5 Stars and then some!!!

I don't know what took me so long to get one of these, but this unit is quickly going to become my most used piece of cookware in the kitchen. Well, it will be close between this and my Teflon pans, but each has a specific use. So this is cast iron. I knew this going in. I know how to use cast iron. There are advantages when it comes to heat distribution as well as to durability. You can beat the crap out of your cast iron, and it will last forever. Many of the reviews on this item talk about how the unit is broken or unusable. That's not true! Unless it physically cracked, it can still be used. That was my biggest concern going in because let's face it. A company that has cast iron cookware crack isn't sending a very strong ringing endorsement to the overall reputation of the company, and there were a couple of reviews here. I can only review what I saw, though. Before purchasing this, I had three cast iron pans. I had a small, circular skillet that honestly isn't going to get much use anymore. I have a small fry pan that I use a lot to make one of my dietary staples: Breakfast sausage. This one probably won't get much use anymore, either. I also had a large behemoth of a frying pan that never did get much use due to how unwieldly it is. Most of the time when I need a pan, I prefer Teflon simply because I have better results making sauces and such with Teflon. This device won't replace all of my other cast iron, as there will still be times when I need an additional pan, but it will replace most of my uses for it. When I received the griddle, I treated it like any other cast iron I've ever purchased. I gave it a quick couple of sprays with Pam cooking spray first. I prefer to use an aerosol for this because you need very little oil. Then, I wiped down the whole thing with a paper towel, spreading the oil all over it. Then, I left it on the burner at medium-high heat (translates to about 450 degrees) for about 30 minutes. My first use was an American diner-style omelet, and it turned out perfect. For its second use, I flipped it over and made a couple of chicken breasts that I topped with a creamy pesto sauce, and they turned out amazing. I used the other half of the grill for some asparagus, and it was very cool to be able to use two different temperatures. Everything turned out awesome, and I don't even like asparagus. It's third use was the big test. I was flipping it back over, and my uncertainty came from how well the direct heat from the burners would affect the seasoning. I needn't have been concerned. This is an example of why I might still need more than one pan, though, as I made my pineapple pancakes with a side of Canadian bacon. The pineapple pancakes are renowned for sticking, and they turned out amazing. But I needed the second pan to sear the Canadian bacon. Now I will say that cleaning the grooved grill half of this is not easy, but I expected it. I have experience cleaning grooved grills. To clean the flat grill side, all I've had to use so far is a sponge with soap and water. The grooved grill side, though, had a lot of salt residue from the asparagus as well as some burnt on fond from the chicken. I use a chain mail cloth to scrape away those bits, but I can foresee with messier dishes like hamburgers (a huge part of the reason why I bought this), a tool will likely be needed to get into all of the crevices. I still find it easier to clean than a charcoal or gas grill, though. For storage, I make sure that it is completely dry. I like to wipe it down with a paper towel first, and then use the ol' Pam spray to give it a couple of quick spurts. Use a second paper towel to spread the oil evenly, put it on the burner on medium heat for about five minutes, and let it cool down before storing. My only complaint on this, which is something I feared going in, is that the heat distribution is not quite as great as I would hope, but it's a lot better than it could be. Since I typically let my cast iron heat up for a good 15-20 minutes before using it, this is mostly mitigated. However, special care should be taken for the items in the middle of the burners to make sure that they are getting appropriate attention. Also, I would not use this on a gas stove. I would fear that the direct flame might have a tendency to burn off the seasoning.

I love this griddle-grill combo! I have 2 Lodge 5qt Dutch ovens, a super large frying pan with lid for frying up large batches of chicken, a smaller frying pan with lid for everyday, and a small round griddle pan and have used at least one piece once a day for over 30 years now. I have been eyeballing Lodge grills for awhile now, I just couldn't make up my mind which size and if I really needed one since I did already have the small round griddle that we use to cook eggs and pancakes. My oven died a few months back and when I was shopping and comparing new stoves I kept seeing stoves with griddles in the middle. I can remember having a built in middle griddle many years ago on my mother's old O'keefe & Merritt stove that we never used so I bypassed those and instead bought one without the griddle. I love my new stove, but I saw a griddle/grill combo pop up while I was browsing Amazon,...which made me look up Lodge combo griddles and decided I did want one for on top of my new stove. It's taken me two weeks to decide between this one and the smaller one. I bought the large! This grill is heavy! I love that It stays put on top of my stovetop and once heated stays at temperature without having to fiddle. Out of the box I did wash it for the first and last time ever with a bit of soap on a scrub brush. Then it was dried, coated with a thin layer of bacon grease, and cooked in the oven @350 for an hour and left in the oven to cool overnight. The next morning it was re-seasoned and again heated in the oven for an hour. I haven't had any problems with food sticking and haven't had any rust issues. I just make sure food is cleaned off with water and a scrub brush and the grill is dried thoroughly. After drying I light the burners underneath to finish drying, since any moisture left behind will rust the metal. I then wipe a thin coat of bacon grease, wiping off excess. The grill is ready for the next meal. This is how I treat the rest of my Lodge pieces and have never had any issues. This fits great on my stove and the large size is the perfect size for fixing meals for just one up to a full house of hungry teenagers! Eggs, pancakes, burgers, steaks, potatoes, and vegetables all come out great! Nothing better than cooking on cast iron! This is well made and will be one of the items my kids will fight over when I'm gone.

I love cooking on cast iron. Sure, it can smoke up the house like crazy but every single thing I cook on it tastes delicious. When you first get it you'll want to season this thing. They say preseasoned and it would work but it takes time to get a really good layer of oils on cast iron for it to work the way we really want it to. Cook a bunch of bacon or heat it up and give it a wipe with a cloth with grapeseed oil. Wipe the excess off and repeat. Just keep using it and wiping off the excess grease. There's a big soap debate but I personally don't use it. If there's a lot of stuck on food after cooking I have no problem rinsing it under water and scraping it with a grill brush - yes the kind you can buy for outdoor bbqs. But really, you don't have to baby it. These things have been used for centuries. I have one from the twenties that is a thing of fully functional beauty. If it gets rusty just use some steel wool to get it off and reseason. Unless it cracks these really are indestructible. It's cast iron people, don't expect instant consistent heat. Let it really warm up for a while. Like twenty minutes until there's a little smoke coming up. By then it's a perfect temperature and will retain that heat for a long time. There's a trick to cooking on cast iron and it really just takes practice. When you put something down, don't move it for a little bit. If you've got the pan nicely seasoned this should work. Then very slowly slide a metal spatula to get the item off while letting the beautiful sear stay on the object. Mistakes happen though and that sear will stay on it, burn up and make smoke. Give it a scrape with the spatula. Even the grill part can handle it. This is not a non-stick pan that will be permanently scratched. We've all gotten so used to non-stick pans (don't get me wrong they have their uses) that need babying. These are your mama's (probably your grandmama's too) pans. It fits perfectly over two burners on the plain old standard stove that came with the house. I actually leave it there because it makes my boring stove look fancy. The other day I even preheated it in the oven and tossed steaks on it to cook. It's very heavy so I didn't bother trying to lift it out while it was so hot. My husband and I are on a special diet where I have to measure and cook each vegetable separately so it's been really nice to have a pan this size to be able to cook both servings at the same time. I had been using my single grill pan. I particularly love cooking asparagus and zucchini strips on the grill. No oil or seasoning is even neccessary really. Just toss them on there and let them grill. De-licious. Yes it will smoke up the house. Just turn on the vent and open the windows. WORTH IT I promise.

Buenísima opción para comer sano a la plancha.Si la curas bien nada se pega.Es muy pesada,quizas un poco trasto a la hora de moverla, lavarla y guardarla pero la verdad es que si comes mucho a la plancha va genial

… food sticks … it was hard to remove some of the food stuck on the grill side … let’s see how it goes on future cooking

First, to address a couple concerns that get this poor reviews: 1. It's not non-stick. No, it's cast iron. It can be very low stick, but it is not non-stick. 2. It's heavy. Yes, it's cast iron. It weighs 18 pounds. And you cannot just leave it on your stove. You need to clean it, preferably in a sink. And Not in an enameled sink, unless you want a new sink. 3. It rusts. Yes, it's cast iron. I've used this several times now, grill side only. For food not to stick on any cooking surface, but a cast iron grill especially, the surface has to be hot enough to release the food once it's carmelized. The Lodge instructions suggest medium heat. Some cookbooks suggest the very highest heat. My best results, over two electric elements, have been at about 7/9. That seems to replicate my Lynx. Pre-heat for about 10 minutes. Then with a spray bottle of your choice, hand or pressure pump, give the grill surface a fine, light spray of cooking, but not olive, oil. Wait a moment for the oil to barely smoke and add your food. If you're cooking meat, let it sear on one side till you have nice dark griddle marks. Don't lift or move it too soon or you'll really have a mess. In 2 or 3 minutes, if the grill was hot enough, the pan will release the meat and you can turn it with it barely sticking or not sticking at all. Sear it on the other side until you have the grill marks and it turns easily again. Then turn it over so it's about 90 degrees to the original sear marks and cook until it's seared again, then turn it over at 90 degrees again and cook it until it's done. That's only 4 turns. Same as a barbeque. Don't lift it or turn it or fuss with it any more than that or it will stick and tear and look horrible. It's easy to overcook meats the first couple of times as I just didn't trust cooking on a raised surface. But it times about the same as a gas or charcoal grill or a flat pan. It is messy! Turn on your fans, turn off your smoke detectors, and open a window. And be prepared to clean up a lot of splattering. But the taste of the best indoor steak you've ever had makes up for all that, especially if it's -30 outside. Never, ever, ever use a sticky sauce on this grill/griddle. It will probably take a few tries before you perfect temperatures and timings, so don't give up. It just gets better and better until it's perfect. To clean: let it cool, wash it in luke-warm water with a stiff nylon brush. Don't use soap or that will strip all the wonderful oils. Just scrub any stuck bits of food. Dry it with clean rags or paper towels or a towel that you don't want to use again. If you want, spray it all over, both sides, with another fine spray of cooking oil. Spread the oil into the valleys and around the edges and handles and clean off any excess with a paper towel. If you dry cast iron quickly and always protect it with oil, it will never rust and always stay seasoned. Let it dry propped up on its edge on a paper towel or rag somewhere. The more you use it, the more seasoned it will become. Something as beautifully made as this or any Lodge should last at least one lifetime. It's very thick, very heavy, very smooth, nicer than any other cast iron I've ever seen. Cast iron will break if you drop it on, say concrete, which might be possible as the griddle side of this would make a fantastic piastra for your gas or charcoal grill, way better than stone. And cast iron will crack if thermally shocked, so don't put hot cast outside to cool in a Canadian winter. Bottom lines: beautifully made. Amazon has the best prices for Lodge that I've seen in Canada - tho' they are still twice the U.S. Messy. With the cleanup, more work than a gas grill. Still less work than a charcoal grill. Makes the best indoor steak I've ever had.

Fits perfect on 2 gas. Quality is amazing. The product is heavy but that’s because of good quality iron. Be calm while cleaning. Amazing thing for Barbeque for parties.

trotz der negativen Rezensionen, habe ich es gewagt diese Gusseisen-Grillpfanne von Lodge zu kaufen. Ich bin sehr zufrieden mit dem Produkt. Meine Grillpfanne ist auch von 2012. War original verpackt. Eventuell etwas nachgebessert. Das spielt aber für mich keine Rolle. So eine Gusseisen Grillpfanne wird über Generationen weiter vererbt, mit ein bisschen "Flugrost" sollte man umgehen können.