Lodge LDP3 Cast Iron Rectangular Reversible Grill/Griddle, 9.5-inch x 16.75-inch, Black

I've got lots of cast iron, but this is my new favorite. Here are a few tips for other users. The griddle is perfectly flat and well-made, but it tips from corner to corner on my burners. It's an issue with the design of my burner grates, not the grill. If you have this problem, just fold up a little piece of foil and stick it under one of the edges that tips. Problem solved.People often complain about foods spilling off a griddle. If that's happening, then you should cook that type of food in a skillet. Skillets and griddles each have their own purpose, The low profile edges on a griddle are suited to foods that stay put but take up a lot of surface area, like eggs, pancakes, steaks, vegetables. They made the low edge so it will be easy to get a spatula under those foods. Foods that produce lots of grease should not be cooked on a griddle, unless it's just a couple of strips of bacon. If you're trying to cook up lots of greasy food, use a skillet. They are designed to hold liquids, hence the tall sides. So, you guys who complain about grease running off your griddle when you cook a pound of bacon, stop complaining and get a skillet to hold liquids.Yes, the center will be a little cooler than the ends. Don't worry. This is natural. Use it to your advantage. Put slower-cooking things in the center or add food to the center first so it starts cooking before the food on the ends. Just like on a charcoal grill, it can be helpful to have a "cool zone" (actually a not quite as scorching hot zone). Make sure you let it heat up evenly over low heat before turning it up to medium / medium high, this discourages sticking. Also, for you people moving from teflon, never turn or move food in an iron or steel pan until the food has browned. The food does indeed stick, but then releases from the surface on its own when it is browned. Wait for the food to release itself. Be patient. Also, make sure steaks, etc. have no water on them when you put it on the cooking surface. A little oil helps food release, water encourages sticking.Clean it while it's hot before it can cool off, or food remnants will be harder to remove. Scrape it with a metal spatula. Then wipe it with a paper towel dipped in oil. Done. Also, clean up will be easier if you cook liquids and super greasy foods in a skillet, which is easier to wield (and clean in a sink) when hot. Don't want to leave your clean, hot griddle to cool on the stove? Use oven mitts to cary it to the oven.This is a great product. I consider it an essential and helpful sidekick to a 12 inch cast iron skillet. It's ready to go right out of the box. Pancakes came out great and did not stick, even though I used almost no oil on the griddle. Works on the charcoal grill, too for small foods that would fall through the grates. Take it camping as an easy to set up grill. Use it in the oven as a cookie sheet. Great for small pizzas with crispy crust.

Exactly as described. This will work great for camp! Cast iron so the quality and durability is fantastic. The double sided design makes it easier to cook various foods. It’s small, but should work great for what we need.

Purchased this griddle to use on my cook top or grill. It is very high quality and durable. Weighs just over 10lbs. It has a flat and grill mark side which is great for cooking meat and/or vegetables. Both sides look good and will be easy to use and clean. This griddle has the typical rough exterior and arrived pre-seasoned with no signs of rust. As long as it's properly cleaned and seasoned it should last decades. Very happy with the purchase. Lodge is still a great option for cast-iron products.

I wish I got this sooner. This is such a great value, although I wish it was and inch or two bigger. You can do a lot more than a pan, but it is very skinny. It makes food taste so much better when using this. There are two sides and it is great for grilling. It heats up quickly (within 5 minutes) and cooks quickly and mostly evenly. I essentially use this every day now, from making breakfast to making paninis for lunch to grilling chicken for dinner. It is easy to clean and not too complicated. My biggest issue is that it does not heat the entire skillet evenly and doesn't cook evenly, especially towards the ends. This is a great gift for people who enjoy cooking, or want to cook multiple things at once.

Heavy-duty and built to last. Excellent heat retention and even cooking. Requires seasoning but once maintained, it performs like a pro. A solid investment for any kitchen.

This is my go to to make burgers the George forman is blown away. While it is tempting to use the grill side they come out so much juicier on the griddle side. I realized this when i watched my favorite burger shop fat burger do it on a griddle. We use 80/20 meat and don't have an issue with too much grease the pan fits perfectly on two burners. I agree cleaning is best while hot but we never do I tend to leave it on the stove dirty run it under a hot stream in the sink and use a grill brush/scrapper till clean and then cook. Perhaps if it makes it too being unused more then a day or two it will be cleaned and put away.update: its now 2022 and we still use this pan it has never rusted and has made me a burger connoisseur so heres some more detail. For cleaning use a grill brush/scrapper commonly used for a outside grill and scrape clean under hot water. Seasoning was only done when purchased and I have used soap on a sponge on occasion with no ill effect but then it gets a lot of oil on it. The scraping has only made the pan smoother so it is a plus to use it during cleaning and much faster then anything else.Ok here's my burger recipe its simple as its all prepared on the pan: rub a bit of vegetable oil on the pan and get it nice and hot and then put salt and peppered 80/20 burgers on, they should sizzle when they land. I preshape the burgers in my hands and don't press them at all you will get that nice crispy edge and still a juicy burger. Flip as often as you like (test show it doesn't matter) check meat with a fork in the center a little dig no one will see and you'll make sure its done how you like. A dab of paper towels is sometimes necessary to remove extra meat oil as it cooks (be careful). I believe people under cook their burger and find the pink doesn't taste as good as the cooked meat so try to catch it just as pink goes away or just slightly before and the pink will go away when resting. They always seem so juicy a bit of fat can drip from them so they certainly aren't dry. Start onions at same time to get flavorable onions and also use pan to toast buns in pan grease when done and they taste amazing. Cheese melts a bit better if you put a small pan lid over the burgers but whether you caught it right or not remove them if the meat is done the cheese can finish melting while burger is resting and you don't want to overcook just to melt the cheese. One of my favorite dressings is Dijon mustard and mayonnaise mixed together right on the bun its called Dijonase by chefs and works great for burgers. My assembly order is Grilled Bun Dijonase grilled onions bread and butter pickles patty with cheese and top bun with a bit more Dijonase on it. Fast and easy and matches one of the burgers on the best burger I ever ate and it is!

Bought to replace an old nonstick cheap griddle. Seasoned it a bunch of times and it works great. Heats fast and hooks the heat well. My wife thinks it's just a little too heavy.