Lodge Reversible Cast Iron Grill/Griddle Pan 16.75 x 9.5 - Pre-Seasoned Dual-Sided Double Burner for BBQ, Eggs, Pancakes, Burgers - PFAS Free Cookware - Flat Top Plate for Oven, Grill, & Campfire

This reversible cast iron grill and griddle is hands-down one of the best purchases I’ve made for my kitchen. The quality is exactly what you’d expect from Lodge—heavy-duty, durable, and built to last. I love that it’s pre-seasoned, which made it ready to go right out the box (Although I seasoned it again. I’ll give instructions on what I did at the very end of this review in my “PRO TIP”, if you’re interested in doing the same.). I’ve used it for everything from searing steaks and flipping pancakes to grilling veggies and making breakfast sandwiches, and it performs beautifully every single time. The heat retention is unmatched, and I love how evenly it cooks no matter what side I’m using. It turns an ordinary stovetop or campfire into a professional cooking surface, and it’s become one of my go-to tools whether I’m indoors or out. Cleaning it is surprisingly easy, especially if you care for it properly, and it just gets better with time. Like, seriously! Lodge just never disappoints, and this piece is no exception. If you’re serious about your cooking or just want to elevate your meals with that classic cast iron flavor, this is the one to get. It’s reliable, versatile, and honestly—an absolute joy to cook with. And now for my “PRO-TIP”… PRO TIP:: Give it a little extra oiling and bake it a few times when you first get it though (if interested, I’ll tell you how below) — you’ll fall in love with the results. Use an oil with a high smoke point and that forms a good layer of seasoning, like canola oil, Crisco (vegetable shortening), or grapeseed oil. I’ve used vegetable oil too. Avocado oil, I think can be used too, but don’t quote me on that particular one as I’ve never used it. But if I take a guess, I THINK it can be. But the FIRST thing you do even before oiling it and baking it is wash it thoroughly as soon as you get it with a teeny-tiny bit of soap and hot water, EVEN IF IT SAYS IT IS PRESEASONED! But ONLY DO THIS ONCE! After this first wash, you won’t have to use soap ever again! This is to remove any of the factory residue. But you are then to dry the pan completely. Then with a think layer of oil (I pour a bit on the pan and then take a paper towel and wipe it completely with oil in all of the nooks and crannies inside and out and the handle with an even coat of whatever oil you choose to use. Place it upside down on your top oven rack and put a baking sheet (or if you want to line the bottom rack with foil you can do that instead of the baking sheet) on the bottom rack to catch the excess oil that drips off the pan. Bake this @ 450 degrees for 45 minutes to an hour. Then turn the oven off and let it cool completely inside the oven to allow the oil to set. Now, for a smoother, non-stick finish, it’s BEST to repeat this process 2 or 3 times, BUT you don’t have to. I like to though, but who knows…maybe it’s because I’m extra. Then, BOOM! Your brand new cast iron is ready to make some magic happen!! Enjoy!!

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.

I don't want to write a review to confuse would-be buyers of this product. I'm not going to write about weight, color, or appearance. It's cast iron. If you're interested in those qualities, move on to another review. I've cooked with cast iron for decades and tested a few pieces from a certain French company to compare this with. The Lodge griddle does the job of making pancakes, and other morning foods perfectly. One pays a dear price for the French product. Lodge is well worth it for its price. It's a bit more to get use to a larger griddle than I've had in the past, and the griddle marks are likewise a little different than other griddles on the market, but overall it makes the job of cooking breakfast much more enjoyable and easy. Food placed close the burners gets colored (cooked) faster than food placed in the middle of the griddle. Be careful about that. Overall, we want the to cook food properly and not waste anything. This griddle accomplishes that - in my view. Clean up is easy as with all well-made cast iron cooking products. I haven't had an opportunity to use the grill side much. The main thing I've done was grilling some veggies and burgers. It did fine. Just like above. Unlike other cooking pans and skillets, cast iron actually gets better with age. I still use my mother's Lodge skillets and I have to say they are about as close to non-stick as you can get without the chemicals. From what I can tell early on, I would expect this reversible grill/griddle to behave the same way. Whatever side you use most, it appears this griddle/grill will be a good kitchen tool for the right cooks for generations. Remember to oil very lightly after each use. Use a cheap veggie oil and wipe on with a paper towel. Do it right after cleaning and your grandchildren will be cooking on the same stuff you're using.

Amazing griddle! We primarily use this on our indoor gas stove top. Can make 6 slices of French toast or 4 bigger pancakes at a time. We apply a thin layer of oil with a pastry brush and have not had any issues with our food sticking. We have also used this to make cookies with great success. After cleaning, we dry and have not had any issues with rust. Love this griddle and can't wait to try it while camping!

Excellent replacement for the coated cast iron looking skillet that came with our oven cooktop (GE Cafe series gas oven cooktop). I had thought the original oven griddle plate was cast iron until the surface started to chip. I have a Lodge skillet before and it's excellent. This griddle is similar to my skillet but has an even less porous and smoother surface so food is even less likely to stick. It seems to be very level so it makes good contact with the standoffs over the burners and with it's relatively heavy weight, it never moves or slides. I like cooking with solid metal pans so this griddle is a relief; no coatings that shed potentially dangerous chemicals. And it might even give trace amounts of iron back into the diet.

I love the size and how easy to use on my stove top Grill marks are good for steaks Good product for the price Handles are ok nothing crazy

Bought this to make smash burgers and steak on pellet grill. It’s been great so far

Absolutely love this....its durable and works great, relatively easy to clean!

Griglia grandiosa, un acquisto azzeccato per le nostre necessità. Abbiamo cotto di tutto, bistecche, braciole, pollo, verdure e il risultato è stato ottimo, abbiamo migliorato notevolmente la versatilità del nostro piano cottura ad induzione. Il lato con la piastra è perfetto per fare i pancake, si cuociono in modo uniforme e non si attaccano. La pulizia è relativamente semplice, basta non farla raffreddare troppo e non accanirsi con l'eccessiva pulizia. Ricordatevi sempre di asciugare bene e ungere con un po' di olio la piastra prima di riporla, pena l'insorgere di ruggine.

Love it. The griddle looks so clean and glossy. I had bought other brands of cast iron products that arrived with rusty spot and smelly. Lodge is such an amazing contrast. This is an addition to my collection of Lodge cast iron. My 5 year old Lodge skillets and dutch ovens are such a help in my kitchen. I love the fact that I can be brutal with them unlike those non stick ones. Amazing breads, tart tatin, pies, steak and more have come of them. This grillgriddle will help me make more steaks at a go. I have been blessed by the quality food it cooks. Yes! Love the Lodge.

Tiene poco que la compré, la he usado ya un par de veces para asar carne, una vez te acostumbras a controlar el fuego para obtener el término al que deseas tu carne, se comporta muy bien; mantiene el calor uniforme en casi todas su superficie (la probé en quemadores a gas de una estufa común, y de inmediato se nota que funcionaría igual de bien en fuego de carbón o leña). Mi recomendación es que para que no batallen en su limpieza, después de usarla estando aún caliente, le pongan un poco de agua tibia o caliente y la tallen con escobetilla de cerdas naturales, si es necesario, pueden usar un raspador de parrillas plástico, y ya frío dar otra ligera tallada con muy poco jabón (nunca usar fibra de metal), secar bien y aceitarla ligeramente por todos lados con el aceite comestible de preferencia (yo uso de semilla de uva o de oliva), así nunca se oxidará. Y si un día se les oxida por olvidar aceitarla o curarla, hay muchos vídeos en youtube para rescatarla, nunca se desecha un utensilio de hierro fundido por oxidarse, sólo hay que aplicarle tratamiento para remover el óxido <<reposándolo algunas horas dentro de vinagre, enjuagándolo con agua y tallándolo con sal y escobetilla plástica, volver a enjuagar y reposar en vinagre>> repitiendo esta operación las veces necesarias hasta que desaparezca el óxido, y luego lavarla y secarla para curar con aceite y horno [La página de Lodge tiene vídeos para saber cómo curar correctamente].

I used it for 4 years now and I'm very satisfied! Perfect to cook vegetables on my Napoleon BBQ (XT Rogue 525). My advice : clean, dry and season your plaque with oil after each use.

This is one of the best cast iron skillet I've owned. It came pre seasoned which gives a good starting point to build up a great cooking surface. Being double sided gives loads of cooking options and has enough cooking surface for 3 medium sized burgers. I use mine over the gas cooker (big enough to cover 2 gas hobs) and thus have better control over temperature zones. The ridged side gives amazing charred lines. It's not light weight either...so be prepared! Also it keeps heat very well and fairly long enough. As fas as cleaning it's easy as long as you pat it dry, place it over the hob to finish drying and as soon as it's totally dry, straight away cover the WHOLE skillet with a light coat of vegetable oil (IK there's other good ones to use)...WARNING the skillet is going to be hot...let it cool down and store.