Features:

  • 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.
  • SEASONED COOKWARE. A good seasoning makes all the difference. Lodge seasons its cookware with 100% vegetable oil; no synthetic coatings or chemicals. The more you use your iron, the better the seasoning will get.
  • MADE IN THE USA. Lodge has been making cast iron cookware in South Pittsburg, Tennessee (pop. 3,300) since 1896. With over 120 years of experience, their cast iron is known for its high quality design, lifetime durability, and cooking versatility.
  • MAKE EVERY MEAL A MEMORY. Lodge knows that cooking is about more than just the food; it’s about the memories.
  • FAMILY-OWNED. Lodge is more than just a business; it’s a family. The Lodge family founded the company in 1896, and they still own it today. From environmental responsibility to community development, their heads and hearts are rooted in America.
Life saver for large breakfast!

I love this thing! I already have three Lodge skillets, and I wanted a griddle to make more than one pancake at a time. I'm using an electric stove top, so the two sizes can be tricky for temperature, but I've seem to figure it out. You just put the smaller one on a slightly higher temperature, either half or a full setting up, so instead of 5 (medium) I would put 5 1/2 or 6. I see a lot of complaints about sticking when using the grill inside, and it scared me, but tonight I cooked chicken on the grill side, preheated for the 20 minutes like you're supposed to, and when I flipped there was nothing sticking at all. See pictures. All I did was pre-heat, and spray some regular Pam, and put the chicken on. You have to make sure the meet is ready to flip, if you try to flip it too soon it will stick. Look up videos on YouTube, there's tons of them.

In love!

I'm in love! I've always been intimidated by grilling meat, but I decided to try this on my new gas stove that has the long element in the middle. After doing some research on cooking with cast iron and grilling techniques, I've got it down! I preheat on high for about 10 minutes, then throw the meat on until it's cooked to the point where it's ready to release from the pan on its own, then flip it and cook to the same point again. I then let the meat stand for 5-10 minutes, and it stays nice and juicy with just the right amount of char.

Excellent for camping.

I researched a lot of cast iron griddles for camping and chose this one. This is my first cast iron purchase and I don't regret it. There we a lot of bad reviews about rust and cracking with heat. I followed the instructions that came with it and had no issues. I would set it over the heat source as I was starting the fire and let it heat up as the fire got going and it worked well. The griddle gets really hot and I found I didn't need as big of a fire as our last pan. The griddle also keeps it's heat long after it is removed for the heat source, so I could just pull it away from the fire if it was too hot. We cooked every thing from breakfast potatoes, eggs, pancakes, french toast, sausage, pizza, and more on it without issue. Clean up was really easy as well, just used running water and a gentle sponge. After it was clean, I would set it over the heat to dry it, then rub a small amount of vegetable oil over it while it was still on the heat. I would turn off the heat after 10minutes or so and let it cool there, or take if off of the fire if I was using it. I kept the box that it came in, stored it in there when I was done to keep other dishes from getting the black stuff on them.

Amazing Griddle

High quality! Love this griddle. I have cooked Brauts, Steak, Chicken breasts, cubed Chicken, Pancakes, Bacon, Eggs (scrambled, fried, omelette), ribs....oh, them ribs man!, fried noodles.....and more, but damn this is a good piece of cookware! I use it on my glass top cook top with no issues, just need to be mindful when moving it around. If you use on a glass cook top, you will notice the separate hot spots above the burners, so the middle of the griddle isn't as hot but this is the nature of that type of cook top and not a flaw with the griddle. Very happy with this purchase.....now let's cook some food!

Should have bought this years ago!

Amazing product! I wish I would have bought this a long time ago. I buckled down to invest in a griddle finally, because I was making a ton of handmade tortillas for a party. I am so glad I did because I can now whip up a whole stack of tortillas on a whim for my whole family. I've used this for the conventional pancakes as well and grilled veggies when we were too lazy to use the bbq outside. This is such a versatile piece of cookware and it has an almost permanent place on my stove because I use it so frequently. I have a standard gas range, nothing fancy, and of the usual dimensions in a typical home and this griddle fits well over both burners. It's easy to clean and has become one of my favorite pieces of cookware. The only minor thing, and this is mostly my fault, is that I have noticed a teeny bit of rust on occasion, which I have easily wiped away. I suppose this is when I haven't cleaned it up right away, or have left it on my stove for more than a couple of days. Not sure if it has anything to do with the gas flame on the underside? At any rate, this has already been a well used piece of equipment in my kitchen, and I can see it lasting for many, many years if properly cared for. Buy it, especially if you're still making tortillas one at a time on a small pan still (like I was)...you can cook about 3-5 of them at the same time. Or if you're always cooking big breakfasts for the family, this is a must have item! I never buy store bought tortillas anymore since I've purchased this bad boy, ha! :)

Fits the Camp Chef MS2HP 'Everest' Stove Perfectly

This is a great griddle, cast iron so what could possibly go wrong? Nothing as far as I can see. This fits on top of the Camp Chef MS2HP 'Everest' stove perfectly. Except, it won't fit with the cover closed so it has to be stored separately. Don't throw the box away as it is perfect for storing and transporting the griddle. I did purchase separately; Lodge SCRBRSH Scrub Brush and Caron Doucet - Cast Iron Care Bundle to clean/season the cast iron griddle. Very happy with this griddle and the Camp Chef stove combination...

... to pair with my Colman classic stove and was delighted to find that it's fits like it was made ...

I bought this griddle to pair with my Colman classic stove and was delighted to find that it's fits like it was made for that stove. This griddle takes and holds a seasoning well as should be expected of a Lodge. Cooked pancakes, eggs, grilled cheese and fajitas evenly and quickly. This is a great addition to our chuck box.

Ten years and it still looks like new

This is a review for the Lodge Cast-Iron Reversible Grill/Griddle, 20-Inch x 10.44-Inch, Black by Lodge. This grill/griddle has been a true workhorse at our place for over ten years now. It's been used for everyday at home, for camping, and for festivating. I'm convinced that if you take care of it properly it'll last a lifetime and beyond. I've used it on cast iron stoves big and small, over camp cook fires, and on gas grills. This bad boy will get 'er done every time. Yes, it's heavy compared to the cheaper/lighter models but nothing can take it's place. Everything tastes so so good off of it, too. All the usual cast iron fare plus I use it for stir fry, charing bell peppers and onions, whatever you can think of. Still satisfied after all these years. My friends use theirs constantly on their glass top cook stove and it works perfectly for them. I'm not sure why it's not the same for some of the reviews I read though. If you found this review helpful, please click the "yes" button below. Thanks and happy trails!

Beautiful, even heat for pancakes on a well seasoned ...

Exactly what I was looking for! Beautiful, even heat for pancakes on a well seasoned griddle. I did do a swipe with oil in between batches for guaranteed easy release. I also kept a close eye on the pancakes directly over the burners in the beginning, but the overall heat transfer to the center was excellent. I have a pretty high powered pro range, so simmer was just the ticket. Let the griddle heat up slowly while you're prepping, that will help with hot spots. I will try it with some higher temp dishes and update...

A good cast iron pan is a must have addition to ...

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. 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.

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