Features:

  • Lodge Cast Iron Reversible Grill/Griddle fits over two stovetop burners
  • Griddle side is perfect for making grilled cheese sandwiches, eggs and pancakes. Grill side is great for grilling steak, fish, chicken or hamburgers.
  • Seasoned with oil for a natural, easy-release finish that improves with use.
  • At home in the oven, on the stove, on the grill or over the campfire
  • Made in USA
Excellent Quality; Perfect size

I have a new GE gas range that came with a Teflon-coated griddle in the middle section. I don't like to use Teflon, so shelled out the extra $150 for their custom griddle. It was made in Mexico, had the roughest surface of any cast iron I'd ever seen, and had several cracks, so was returned. Then I decided to buy a center grate and use this Lodge griddle. I absolutely love it, and use it every day! These are its strengths: - it's made in the US, so I feel comfortable with the chemical content. - the finish was reasonable. It's not perfect, but it'll get better with age; that's the nature of cast iron. - no defects or flaws. - seasons well. I rarely have to wash / re-season. - it's narrow enough that it doesn't interfere with the burners. I can cook on the griddle and have full use of all othe burners, including large-sized pots. - it's light enough that I can use it in the oven for things like squash, kale, etc. Cons: I've used it about a month, and haven't come up with and cons. If you look at the low ratings, they generally come from people who aren't used to working with cast iron. This is a wonderful product!

I feel like a short order cook, now!

We bought this to use in our camper. It fits perfectly over the two rear low-speed burners of our Atwood 3-burner standard RV stove/oven unit. Heats very evenly and is exceptionally heavy and durable. We've only cooked eggs and breakfast sausages on it so far, but nothing stuck. We can't wait to try grilling veggies, steaks, chops and chicken on it. We like it so much we're ordering another one for the kitchen and BBQ. If you treat this well and don't crank the heat way up because you're too impatient, it should last a lifetime. One small tip to pass along: when you season the grill side for the first time, use some sort of non-shredding napkin/paper towel, or a basting brush. Otherwise, cheap paper napkins will leave bits of themselves all over the ridges as you apply the oil. Lastly, this is made in the USA, and is not some cheap import from China that may contain questionably safe materials.

Best way to make burgers

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.

Versatile, great on stove top and in grill. But take the time to care for cast iron otherwise you will be unhappy. Love it.

This griddle is very good. I have used it both on a stove and in sitting on the grates of my Weber grill. I actually prefer using it in the Weber because I can heat the entire griddle evenly using the grill heat. Doing this prevents the slightly cooler spot you would normally when using on the stove as the burners will only be at the ends. In the grill I have successfully cooked fish, beef and amazing pancakes. Make sure the griddle is nice and hot before using and always use a fat of some kind like butter, bacon grease or even some olive oil. This is cast iron so it will rust if not used properly. Make sure to season it well and clean it gently. I have had to re-season it a few times since I purchased it but this is part of owning cast iron. Those that complain about rust just need to season properly and learn a little bit more about what it takes to use and care for cast iron cookware. THinking about getting a second one to almost cover the entire Weber cooking surface with griddles, one smooth side up and the other with the grill marks up for a mean cooking station set up.

Very impressed

I bought 3 of these to replace some cheaper griddles I bought a few years ago. They are now much the worse for wear, and I have a feeling that they were thin aluminum with a non-stick coating. Eventually heavy scrubbing started to take the coating off, and it was time for something new. After a LOT of research I decided on these. They were an excellent value compared to even other coated griddles I found, and there is no worry of a coating coming off of this cast iron! They are very heavy. The description says nine pounds, but I'd swear they feel more like 15 or 20. LOL The main reason I wanted these is that earlier this year we came across a new method of cooking hamburgers that is far superior to any way we have cook them previously. Since I found the method, my wife has been using it on a griddle in the kitchen. One of my main uses for these will be to cook them the same way on the grill, rather than cooking them on grates. Rather than the few years service I got out of the previous griddles, I expect these to last from now on. After cooking with them on my gas grill a few times, I'll never do it any other way. The key is that all the juices from the meat stay on the griddles. If you are cooking on grates, the juices drip through the grates. So with these, the meat cooks in it's own juices, and doesn't dry out even if you overcook it by a few minutes. I've used the flat side for hamburgers, and the ridged side for chicken. If you've only cooked on grates, you simply cannot imagine how much better your food comes out using these instead. it's night and day. Oh, and how to cook the hamburgers? Use 80/20. Press the patties to less than a half inch thick, with a little contour. Slap them on a HOT griddle to immediately seal the juices. When it is time to flip them (if you like cheeseburgers), flip them and put the slice of cheese on top. When the corners of the cheese melt, they're ready to eat. Of course use your favorite seasoning as you cook them. There are a variety of great pre-made barbecue seasonings these days, but just salt and garlic powder works great too. Enjoy.

Love this grill

Love this grill. I'm a big fan of cast iron and wanted to try the grill. Love the ridged side for grill mark on steaks and burgers.. My husband likes the flat side for his sandwiches. It's pretty heavy but I'm careful when using it on my glass cooktop. It has a bridge burner and this grill firs it perfectly. Love that it was pre-seasoned. I did rub it with a little oil and put it into the oven at 500 degrees for about 20 minutes. Worked great. Next, we'll try it on our outdoor gas grill. So much easier to deal with than the racks on that. Love Lodge products and love that they're made in the USA.

Love this grill pan

I'm a huge cast iron fan and this was a great addition. I read several reviews complaining about food sticking, or the pan being difficult to wash. It's cast iron, you need to make sure it's well oiled and hot enough, otherwise food will stick. A stiff brush (but never steel wool) works great for cleaning, and cast iron gets better (easier to clean, more non-stick) with use. Shipped quickly (by quickly I mean I ordered it around 6pm and it was on my porch at 9am) and was packaged well.

Lodge makes the best modern cast iron at a great price!

I have a fair cast iron collection. The only piece that I use that wasn't made by Lodge is a large griddle, made in China. The griddle does the job, but it had a rough texture that makes it tough to clean in spite of having a nice coat of seasoning. I'd had it for several years and used it on many camping trips, but, after my last campfire, I decided it was silly to keep fighting this thing and time to replace it. I love my new Lodge griddle and can't wait to get it out to a campsite. It is obvious that it is of the same quality as the rest of my Lodge CI and will perform well for years to come. It's in the oven seasoning as I write this, because it is true that the factory seasoning can be improved on, but it's not much trouble and well worth it.

Perfect for stove-top use

When my wife and I purchased our home, our new range had a center burner that was meant for skillets. The sellers took the skillet that was clearly built for the Kenmore range, and couldn't find the original piece anymore for a reasonable price. This item did the trick, as it fits almost perfectly. I value being able to flip it to flat for morning foods like French Toast and pancakes but also being able to use the ridged side for burgers, steaks, etc. It came nicely, no rust spots, (can't remember if it was pre-seasoned and/or oiled), and has held up well with consistent use. I recommend purchasing https://www.amazon.com/gp/product/B00FKBR1ZG/ref=oh_aui_detailpage_o01_s01?ie=UTF8&psc=1 to clean immediately after use. I have started using that product on all my cast iron!

Great griddle.

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.

Full Reviews