LodgeCast Iron Round Griddle with Red Silicone Hot Handle Holder, 10.5-inch

I bought this to use as a range top heat diffuser for a range top percolator, perfect. I have many other Lodge cast iron products and I like them all.

love it. cook with it daily. the rubber handle thing sucks. i use it to cook market basket frozen pizzas. toasting bread. the sides are low nothing that makes a lot of grease.

Life changing. Great for making tortillas, rotis and arepas. I love this little griddle. I’m new to cast iron so I need to learn to maintain it but it will be worth it.

I'm so happy with this griddle. It's perfect in every way.Perfectly flatPerfectly non-stickPerfect heat distributionPerfect heat retentionWill last basically foreverMade in USAFirst 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 howNow 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!

No es antiadherente, pero es una excelente opción para la cocina, la uso para asar arepas y carne, calentar varias cosas, etc. cuando pasa mucho tiempo sin uso y se evapora la capa de aceite necesaria para su mantenimiento se ve oxidada, sin embargo, al darle la capa de aceite vuelve a la normalidad

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 wellI can easily make and flip sunny side up eggs with a few drops of oil, without having to worry about them stickingLike 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 exercise2. 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 tomake 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 slicesof 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 letyour 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.