Round Seasoned Cast Iron Griddle, PFAS-Free, 10.5 Inches

UPDATE: I have many cast iron pans and griddles, most of them vintage, and I have stripped and re-seasoned virtually all of them, as I did with this one. But this is the cast iron piece that I use most, especially for cooking a couple of steaks or hamburgers. It is an amazing bargain. To clean it (them, actually, since I have more than one of these), I fill it with hot tap water for 10-20 minutes after it has cooled, anytime in the next few days, actually. Then I scrape the surface with a plastic food scraper, with the water in it, repeated that with more hot water. Then I pour the water out, give it a good squirt of dish soap, and scrub it with a a blue plastic mesh dish scrubber. the kind the grocery store sells for a dollar. With the well seasoned pan, this always works, is easy, and takes less than five minutes except for the soaking. Don't believe the people who say to never use soap on cast iron -- it should not soak in soapy water, but there's no problem with using soap during the cleaning process. Finally I wipe the pan with a towel, let it stand to completely dry, and coat at least the cooking surface with a thin coat of olive oil. This is a wonderful little pan, which I use most often to cook bacon and pancakes for two. For bacon, I preheat to 350 degrees in the oven, then use a 10" pizza screen over a folded paper towel. Once the bacon is crisp, move to stove top, transfer bacon to a fresh paper towel, discard used paper towel, and place screen in water in the sink. After a few minutes on medium heat, pan is ready for four small pancakes. You will get FAR superior results, though, if you strip and reseason this pan before using. It's easily stripped on the light cycle or for 1-2 hours in your self cleaning oven. Allow to cool, wash off the powdery residue with a plastic scrubber and water, warm briefly in the oven to thoroughly dry and open the pores, and then strictly follow the instructions at Sheryl's blog Chemistry of Cast Iron Seasoning (google it). Be sure to use flax oil and to thoroughly wipe "dry" each newly applied layer. There's no harm in adding a layer or two more than Sheryl recommends. Lodge's 15" pizza pan, same treatment, is a good alternative if you want to cook more volume. But this smaller pan is so good and such a bargain that you'll want them both. If you haven't used cast iron seriously in the past, be sure to do some research on cleaning and maintaining it. These pans also work very well for pizzas and for searing steaks, etc. In the oven or on the grill.

This cast iron griddle is truly the MVP! From pancakes and eggs in the morning to searing steaks and warming tortillas in the evening, this griddle does it ALL — evenly, efficiently, and with that unbeatable cast iron heat retention. What I love the most is the versatility — it works beautifully on the stovetop, in the oven, over a campfire, and even on my grill. Once it’s properly seasoned, it becomes virtually non-stick, and cleanup is a breeze with just hot water and a brush. You can feel the quality in the weight and craftsmanship. It’s the kind of cookware you pass down to your kids. I also appreciate that it’s made in the USA and comes pre-seasoned — so it was ready to use right out of the box. So, if you’re serious about good cooking or just want to elevate your daily meals, this is the griddle to grasp because Lodge NEVER disappoints! PRO TIP:: Give it a little extra oiling and bake it a few times when you first get tit though Iif interested, I’ll tell you how below) — you’ll fall in love with the results. Use an oil with a high smoke point and that forms a good layer of seasoning, like canola oil, Crisco (vegetable shortening), or grapeseed oil. I’ve used vegetable oil too. Avocado oil, I think can be used too, but don’t quote me on that particular one as I’ve never used it. But if I take a guess, I THINK it can be. But the FIRST thing you do even before oiling it and baking it is wash it thoroughly as soon as you get it with a teeny-tiny bit of soap and hot water, EVEN IF IT SAYS IT IS PRESEASONED! But ONLY DO THIS ONCE! After this first wash, you won’t have to use soap ever again! This is to remove any of the factory residue. But you are then to dry the pan completely. Then with a think layer of oil (I pour a bit on the pan and then take a paper towel and wipe it completely with oil in all of the nooks and crannies inside and out and the handle with an even coat of whatever oil you choose to use. Place it upside down on your top oven rack and put a baking sheet (or if you want to line the bottom rack with foil you can do that instead of the baking sheet) on the bottom rack to catch the excess oil that drips off the pan. Bake this @ 450 degrees for 45 minutes to an hour. Then turn the oven off and let it cool completely inside the oven to allow the oil to set. Now, for a smoother, non-stick finish, it’s BEST to repeat this process 2 or 3 times, BUT you don’t have to. I like to though, but who knows,…maybe it’s because I’m extra. Then, BOOM! Your brand new cast iron is ready to make some magic happen!! Enjoy!!

When the ceramic coating started chipping off my waffle maker, I was not happy. The only cookware I have that is long lasting is cast iron. But I can't find a castiron waffle maker from a source I trust buying. I decided to start making crepes because I don't like the soggy floppiness of pancakes. But the non-stick electric crepe maker made me uncomfortable each time I took it out of the cupboard. I wanted to feel at ease with all my cookware, not just my cast iron, but that seemed very unlikely for making waffles. I immediately washed the griddle with soap and water, rinsed thoroughly, and seasoned a couple times in my oven. Before this griddle arrived, I researched a few recipes in preparation. So I made crepes for several days. Not a single crepe burned or stuck to the griddle. Every crepe slid off easily onto a waiting rack. I have never made crepes on a griddle or skillet but it was easier than using the electric crepe maker. And I didn't have to shuffle zen garden tools around my small work area. Making crepes wasn't my only interest for this new griddle. I have other Lodge cast iron, 12 at the time of this review. They are of a solid build and versatile. Making crepes is just doing the same thing, same batter, same heat setting, same spatula again and again. You learn a lot more about your cooking abilities with using cast iron when you make different food. No one wants leftover fried chicken or pizza that is soggy. Using this griddle as a sheet pan in the oven is perfect for reheating leftovers. Bits of cheese didn't stick when making grilled cheese. Peppers and onions can be sauteed quickly. Homemade bread rolls, biscuits, and dough wrapped sausages bake with an even crust color. Using cast iron, you owe it to yourself to do some experimenting. Use stainless steel spatulas with your cast iron? Yes! If you are really heavy handed you might get a scratch or two. But repeatedly seasoning your griddle makes it so it's practically self-healing. Keep using the cast iron and those scratches disappear more quickly than you can guess - as you season. I cut food while still on the griddle regularly and I can't see a single scratch. You can use a mild soap when cleaning the griddle. I usually only use soap before the first use. I have not had food stick to the point where I have to soak it in water. Run water, use a brush or scraper, and a little coarse if needed. Cleaning is done in about a minute, then dry and season. For me, doesn't matter if it's as soon as the griddle has cooled, or the next day. That's not heavy maintenance at all. Any one tells you cast iron is too much time and work to maintain is just lazy or not well informed. The first Lodge cast iron I purchased for myself was a 12" skillet and with each new Lodge, I am more than satisfied with the performance and excited to explore new recipes and make old recipes more fun. Yesterday I made giant 10 inch cookies with this griddle. Rumors that sugar ruins cast iron seasoning are false. I make cookies, brownies, cobblers, hand pies, cheesecakes, pound cakes, scones, etc. often because I have a passion for baking. My giant cookies released from the griddle after using an angled spatula in one spot. Cookie nearly popped up like a jack-in-the-box. Again, success and easy cleanup, much better than my old non-stick cookie sheets ever did. Am I pleased with this griddle? Yes, absolutely! Would I recommend it for crepes, pancakes, reheating food, making giant cookies? Yes, certainly! I know this griddle is a Lodge and as always reliable cast iron. I also know that I am looking forward to learning to make the most of it and learn to make food I have not tried, like dosa, corn tortillas and whatever recipes others want to share.

This griddle pan is a must-buy—everyone should have one in their kitchen. It’s the perfect size, thick, high-quality, and PFAS-free, so it’s non-toxic. I even made amazing Indian parathas roti on it, and it heats evenly every time. I love it ….

I bought this to make dosas. As soon as I got it, I did what most cast iron forums and youtube videos told me to do : Heat up an oven, apply a thin coating of wax or oil and 'cure' it for an hour.Did this a few times. What they don't tell you is that this is good enough for most western cooking (like searing steak or something). To make dosas the way your mom would, you need to have a smooth surface - which it doesn't get to on it's own no matter how many curings you do. So here's what you need to do : 1. Clean off any food residue on the pan - soak in water, use chainmail scrubber / light dish soap, get it off the pan. 2. Dry the pan with tissue paper or rags so that there are no obvious water droplets or moisture on it 3. Switch on your stove top and get it to 30% of the max heat you can get (so a mild simmer) 4. Take a small piece of dry tamarind in a cotton cloth / rag (fabric that is not heat sensitive) . No tamarind concentrate. No fresh tamarind. It has to be dry tamarind. Enclose it in the cotton cloth and make into a small round bundle. Have some give on this - because as you press, the sphere-ish bundle will flatten 5. Lightly dip this in some oil (or pour a tablespoon of oil on the pan) and rub the tamarind rag on the oil on the pan. Imagine you are cleaning the pan with your tamarind rag and make sure no patch is un-rubbed. 6. Continue rubbing for ~30 s or until you get carpel tunnel whichever is earlier. 7. Let the pan heat up. 8. Rub again for 30 s / CT - whichever is earlier. 9. Take an onion and chop top 1/4th (head) or the botton 1/4th (tail). 10. Place the freshly cut onion surface on a plate/ cutting board and stick a fork from the top. The fork should be inserted deep enough that you can maneuver the onion with it but not so deep that the fork pokes out the other end - or it'll damage the pan by scratching it. 11. Take the forked onion, apply a tiny bit of oil (a drop or two) on the pan and now use the onion as if it were an oil spreader - apply the onion juice and oil evenly across the entire pan. 12. Apply the onion as many times as you feel comfortable. You can also store the onion in a small glass jar for use through the next few days (refrigerate this obviously). 13. After your onion application leave the pan alone for a couple of mins. Now your pan is 'sort' of ready to make dosas. That's because this process should to be repeated through out the whole first week (every time before and after you make the dosa) . I do it everyday. The first dosa you make will need some extra oil to help it along. But should come off the pan a LOT easier than before the tamarind/onion method. Your 2nd, 3rd and so on will be easier than the first. As you keep doing this tamarind/onion seasoning before making dosas and after cleaning the pan every day, the seasoning will build up. By day 6/7 your dosa will lift up as if it's a magic carpet floating on air. Do the tamarind / onion seasoning periodically and don't EVER let food residue stay on the pan overnight. This seasoning will last quite a long time - unless you let the pan heat up too much without food on it to take the heat. In that case, the oil in the seasoning will reach it's smoking point and burn off - leaving patches of unseasoned / underseasoned pan. So always heat the pan on a mild simmer and never leave it to heat dry for too long P.S : I tried garlic - it didn't work (surely the thiols in the onion are related to the thiols in the garlic, so they should help polymerize no?) . So if you are feeling experimental, give it a go and report back results. Same for spritzing onion juice using a sprayer. Or using lemon peel instead of tamarind. Good luck!

I love this griddle. It’s so handy and I have always thought it was a great item to add to my kitchen. I have been collecting Lodge skillets and other products by lodge for the last few years. A good cast iron skillet that doesn’t stick is priceless and when Im gone I pray that whoever ends up with it will love and respect it. The Lodge cast iron cookware will last for generations to come. Also the cleaning tool and the spray that Lodge has on Amazon are really great products.

I purchased the Lodge Cast Iron Round Griddle, and it's been a fantastic addition to my kitchen. I use it almost every day for eggs and other flat-cooking needs, and it performs flawlessly. The pre-seasoned surface is excellent—eggs never stick, which is a huge plus for everyday cooking. The griddle heats evenly and handles everything from eggs to tortillas and pancakes with ease. The low sides make flipping effortless, and the classic Lodge quality is evident in how well it's held up with daily use. At $19.90, this is an incredible value for a piece of cookware that's genuinely heirloom-quality and built to last generations with proper care. It's become one of my most-used kitchen tools, and I'd recommend it to anyone looking for reliable, affordable cast iron.

Love it!!! Just what I wanted.. And it's the perfect size.

One of my best purchases ever. Have been using this for years and it hasn't failed me. Make sure to not use soap to wash it. Only scrub and plain water.

Pues no hay mucho que decir, todos los productos Lodge me han resultado muy buenos, ésta plancha me ha funcionado muy bien para hacer huevos estrellados y carnes a la plancha. El secreto de estos productos es lavarlos antes de que se enfríen por completo con agua caliente y un cepillito para eliminar cualquier residuo (yo no uso jabón). Muy importante secarlo y volver a ponerlo en la flama para eliminar cualquier resto de humedad y todavía caliente, aceitar otra vez con una capa muy fina, esto para preservar la cubierta natural antiadherente que se les va formando. Estos sártenes son fabulosos porque entre más los uses, mejor funcionan. No es muy recomendable usarlos al principio con alimentos muy ácidos como tomate verde ó rojo ó algunos chiles porque te quedarías sin cubierta antiadherente al primer uso (aunque hay muchos tutoriales para arreglar esto). En general muy buenos todos estos sártenes y es fantástico que funcionan en flama directa, carbón, leña, inducción, eléctrica, etc. Son todo-terreno.

Product: The product (CI griddle) quality is amazing and robust. It is made of cast iron and very heavy in material. No joints make it much stronger. It was easy to use on electric stove and most ideal for Dosa preparation. the griddle gets no time to get hot and prepares dosa instantly. It is made in USA and the quality is great. Must buy for indoor and outdoor cooking purpose. Delivery and Packaging: The product was shipped by Amazon.ae. I purchased the product yesterday (4 PM) evening and I received it today morning (9 AM). Super fast prime service. The product did not have any brand packaging though, it came in a very protective bubble wrap and carton box. Thank you Amazon.ae

Una plancha excelente, con el plus de calidad Made in Usa. Pros: Tamaño adecuado, gran calidad, no desprende, con el tiempo, fragmentos de recubrimiento que suelen llevar las planchas antiadherentes, cocina sana y un sabor inigualable a los alimentos que se cocinan en ella. De una sola pieza: jamás se aflojará o romperá el mango. A diferencia de la mayoria de planchas de otros materiales, con el tiempo mejoran su rendimiento. Existe la de la carne (con estrias para marcar la pieza) y la reversible pero este modelo concreto es plano, adecuado para el pescado. Contras: Es una pieza de hierro fundido y, por lo tanto, pesada. Aunque ya viene "curada", requiere un mantenimiento constante y, quizá, en el futuro, volverla a curar. Puede encontrarse en la red y en la pagina de Lodge el procedimiento para hacerlo. El mantenimineto cotidiano consiste en lavarla bien despues de cada uso, no restregar con estropajos metalicos muy duros, SECARLA BIEN y untarla con un poco de aceite (por dentro y por fuera). Sin dicho mantenimiento, los alimentos pueden pegarse y el utensilio, oxidarse (es hierro). En definitiva, una buena adquisición para quien sabe lo que compra. Para quien no conoce las sartenes y piezas de hierro fundido, decir que las pruebe.

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