Lodge Cast Iron Griddle and Hot Handle Holder, 10.5", Black/Red

It is a great skillet, for steaks, burgers, pan cakes, grilled cheese sandwiches, heating tortias and hash browns.

I'm so happy with this griddle. It's perfect in every way. Perfectly flat Perfectly non-stick Perfect heat distribution Perfect heat retention Will last basically forever Made in USA First off ignore the pictures of sticking and rust. Those are by people that don't do their research. Unlike you. :) It's not hard and there are hundreds of reviews and youtube videos explaining how to use cast iron. All I did was cook bacon on it two times to improve the factory seasoning. Now I only use it for french toast, pancakes, and eggs. This makes it extremely easy to maintain the seasoning. Now all I do is hit it with cooking spray and cook. When finished I wash it under a stream of very hot water. If there are any debris I use one of the Lodge plastic scrappers or a medium stiff brush. Then I put it on the burner for 3 minutes to dry it out so it doesn't have a chance to rust. That's it. If you have trouble with sticking do this: First clean and re-season it (watch some youtube videos). Second make sure the griddle is not too hot using a IR heat gun. Third. Use a lot of cooking spray or better yet butter. As you get experience you'll learn exactly how Now why go to that little bit of extra effort instead of a non-stick pan? Because non-stick pans break down over time putting all that garbage into your food. Because non-stick pans eventually warp which means they won't heat right on a glass top stove. Because Cast Iron will last a lifetime and then some and I don't like buying new pans every few years. Finally and most importantly this heavy metals griddle is made in the USA. If you don't think that's a big deal google articles about dangerous goods coming out of China. Which is the last thing you want for a cast iron pan that you're going cook your food in. All the heavy metals that China lets slip into their cast iron is going to end up in your food!

Well made, got it for my daughter in law as a gift and she loves it, that being said it didn’t come with the protective handle holder, a little disappointed in that.

Not much to tell it is a Cast Iron Pan and makes excellent fried eggs. Upon receipt I heated up the pan and pored water in it to boil, after it boiled off I killed the heat and wiped it down with canola oil not that it needed seasoning as Lodge does that perfectly well from the factory. To make the eggs I used a tablespoon of butter after heating the pan to a high medium heat on a glass top range. I watched as the butter shimmered and began to boil uniformly across the surface then cracked a pair of eggs on the counter and released them into the pan. After this I poured some water around the eggs not much mind you and then took a glass lid from another pot and put it over it and set a timer on my phone for 2 minutes. 2 Minutes later perfect sunny side up eggs that were as easy to remove from the pan as any non stick ever was and by goodness they tasted one heck of allot better also. As the pan cooled a bit I took a few paper towels and wiped it out over the sink flipped it and wiped the outside as well with the little remaining butter in the pan. Then I placed it back on the burner and allowed them both to cool down on their own. When cool I placed it in the oven for safe keeping. Cooking with cast iron is different and honestly better than stainless or non stick which chips and puts dangerously sharp hard chips into the food you are eating. After cooking these eggs and some grilled cheese sandwiches on this I took my two remaining nonstick pans and tossed them in the garbage can. This evening I ordered a Lodge cast iron double Dutch oven, can't wait to put it to use. Yes Cast Iron takes a different approach to both cooking and cleaning but there are enough great youtube videos out there to get one past the differences and maintenance. Honestly after educating myself and working with Cast Iron in the past uneducated I can see my prior mistakes and how to avoid them now. Mostly what is important is the cleaning and keeping cast iron oiled with Canola oil. Not any oil will do as I used olive oil in the past and it did go rancid and gummy on me when not using the oil for a long period of time. Canola oil will not do this and has a higher smoke point as temps go. USE CANOLA OIL.

Perfect size ,cooks evenly ,easy clean.

We finally threw away all the toxic non-stick pans away! This has excellent build quality, the surface is very smooth and after the initial curing, works well I can easily make and flip sunny side up eggs with a few drops of oil, without having to worry about them sticking Like all cast iron pans, it takes a minute longet to heat up because of the thick metal, but, one can turn the flame off much sooner and it continues to stay hot for minutes after. Another plus is the uniform heat it delivers. The bread slices brown uniformly equally and are picture perfect if done well! But watch out! 1. Its heavy!!! It’ll give you a good forearm and wrist exercise 2. The handle gets super hot, and the removable silicone rubber cover is a life saver. Don’t expose the silicone rubber to direct fire as it can burn and melt

I had one of these a long time ago and I use to make grilled toast or sandwiches on it. Somewhere along the way it got misplaced and I always thought about getting another one but never did. So after reading this one man's longgg review I decided to get another. I washed and dried it and as per his review heated it slowly on the electric stove. I seasoned it with a few slices of bacon although it looked already seasoned. That bacon turned. out nice and crispy. Made a couple of eggs. And grilled a muffin. How I clean mine is I take table salt and sprinkle it on while the skillet is still hot to soak up any extra grease and the take a crumpled up piece of foil and clean. After scrubbing I rinse under hot water dry it and put back on burner and put about a teaspoon of vegetable oil on it and wipe with a paper towel and let it cool. Wow, it's all shiney and smooth, ready to go again. After it cools I take another dry paper towel and get up any extra oil around the edge that didn't soak in so it doesn't get sticky and wipe the whole pan down front and back. Then I just take a piece of foil and lightly cover it. I like it a lot will be nice for making a steak or hamburger and easy to clean and take care of. One thing don't let your pan cool before you clean it because it will set up rust spots and won't clean up right then you'll have to go through the whole seasoning again.

Works just fine. Stripped it down seasoned it up and it's performance is flawless. Couldn't complain if I wanted to.

Long ago, I tried a cast iron dosa tawa of different brand which is not pre seasoned. It was hectic and smelled cast iron when making dosa. Just today I got my lodge iron griddle. Worth buying. Just washed with soap water and wiped it. Added few drops of oil liberally and fried some onions in it. Again wiped and added oil again which helped it well seasoned. First dosa was sticky. After that, I wipe it with oil and spread it with half cut big onion using fork. Works better than non stick. All dosas are super tasty like hotel once’s. We have to add bit extra oil while cooking for first few times. Worth buying. Go for it. 👌🏻👌🏻👍

It is very good but after cleaning in water immediately we have to dry with cloth and put oil to it otherwise it get rusted soon.

Jusqu'ici j'utilisais des poêles antadhésives, qu'il fallait remplacer souvent, et qui finissaient par accrocher. Quel bonheur cette poêle en fonte ! Le culottage réalisé en usine est déjà performant. Ça n'accroche PAS. Je prends bien soin de la rehuiler après chaque utilisation. Le tout petit bémol est pour moi le fourreau silicone. Il protege bien de la chaleur, mais ne permet pas une bonne préhension ferme de la poêle. A utiliser fixe, comme une plancha plutôt donc. J'ai trouvé le prix raisonnable par rapport a la qualité, et je vais donc probablement investir aussi dans un autre modèle avec une poignée en face du manche.

My first cast iron pan. Works fantastic. Only issue is it’s very heavy though all cast iron pans are heavy. Works great on stove top, on bbq, and in oven. Can’t beat that. Just need to make sure I reseason the coating.

Very heavy (hence not so easy to clean), very expensive, but pre seasoned and hence good dosas that don't stick to the griddle. So far worth the money and hassle to handle this heavy one.