Lodge Round Seasoned Cast Iron Griddle, PFAS-Free, 10.5 Inches | Non-Toxic Round Cast Iron Griddle Pan, Pre-Seasoned & Compatible with Stovetop, Oven, Grill & Campfire

Great quality. We can make variety of dosa from batter (pan cakes), starting from millets to rice and wheat. I would highly recommend this product.

This cast iron griddle is truly the MVP! From pancakes and eggs in the morning to searing steaks and warming tortillas in the evening, this griddle does it ALL — evenly, efficiently, and with that unbeatable cast iron heat retention. What I love the most is the versatility — it works beautifully on the stovetop, in the oven, over a campfire, and even on my grill. Once it’s properly seasoned, it becomes virtually non-stick, and cleanup is a breeze with just hot water and a brush. You can feel the quality in the weight and craftsmanship. It’s the kind of cookware you pass down to your kids. I also appreciate that it’s made in the USA and comes pre-seasoned — so it was ready to use right out of the box. So, if you’re serious about good cooking or just want to elevate your daily meals, this is the griddle to grasp because Lodge NEVER disappoints! PRO TIP:: Give it a little extra oiling and bake it a few times when you first get tit though Iif 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!!

When the ceramic coating started chipping off my waffle maker, I was not happy. The only cookware I have that is long lasting is cast iron. But I can't find a castiron waffle maker from a source I trust buying. I decided to start making crepes because I don't like the soggy floppiness of pancakes. But the non-stick electric crepe maker made me uncomfortable each time I took it out of the cupboard. I wanted to feel at ease with all my cookware, not just my cast iron, but that seemed very unlikely for making waffles. I immediately washed the griddle with soap and water, rinsed thoroughly, and seasoned a couple times in my oven. Before this griddle arrived, I researched a few recipes in preparation. So I made crepes for several days. Not a single crepe burned or stuck to the griddle. Every crepe slid off easily onto a waiting rack. I have never made crepes on a griddle or skillet but it was easier than using the electric crepe maker. And I didn't have to shuffle zen garden tools around my small work area. Making crepes wasn't my only interest for this new griddle. I have other Lodge cast iron, 12 at the time of this review. They are of a solid build and versatile. Making crepes is just doing the same thing, same batter, same heat setting, same spatula again and again. You learn a lot more about your cooking abilities with using cast iron when you make different food. No one wants leftover fried chicken or pizza that is soggy. Using this griddle as a sheet pan in the oven is perfect for reheating leftovers. Bits of cheese didn't stick when making grilled cheese. Peppers and onions can be sauteed quickly. Homemade bread rolls, biscuits, and dough wrapped sausages bake with an even crust color. Using cast iron, you owe it to yourself to do some experimenting. Use stainless steel spatulas with your cast iron? Yes! If you are really heavy handed you might get a scratch or two. But repeatedly seasoning your griddle makes it so it's practically self-healing. Keep using the cast iron and those scratches disappear more quickly than you can guess - as you season. I cut food while still on the griddle regularly and I can't see a single scratch. You can use a mild soap when cleaning the griddle. I usually only use soap before the first use. I have not had food stick to the point where I have to soak it in water. Run water, use a brush or scraper, and a little coarse if needed. Cleaning is done in about a minute, then dry and season. For me, doesn't matter if it's as soon as the griddle has cooled, or the next day. That's not heavy maintenance at all. Any one tells you cast iron is too much time and work to maintain is just lazy or not well informed. The first Lodge cast iron I purchased for myself was a 12" skillet and with each new Lodge, I am more than satisfied with the performance and excited to explore new recipes and make old recipes more fun. Yesterday I made giant 10 inch cookies with this griddle. Rumors that sugar ruins cast iron seasoning are false. I make cookies, brownies, cobblers, hand pies, cheesecakes, pound cakes, scones, etc. often because I have a passion for baking. My giant cookies released from the griddle after using an angled spatula in one spot. Cookie nearly popped up like a jack-in-the-box. Again, success and easy cleanup, much better than my old non-stick cookie sheets ever did. Am I pleased with this griddle? Yes, absolutely! Would I recommend it for crepes, pancakes, reheating food, making giant cookies? Yes, certainly! I know this griddle is a Lodge and as always reliable cast iron. I also know that I am looking forward to learning to make the most of it and learn to make food I have not tried, like dosa, corn tortillas and whatever recipes others want to share.

UPDATE: I have many cast iron pans and griddles, most of them vintage, and I have stripped and re-seasoned virtually all of them, as I did with this one. But this is the cast iron piece that I use most, especially for cooking a couple of steaks or hamburgers. It is an amazing bargain. To clean it (them, actually, since I have more than one of these), I fill it with hot tap water for 10-20 minutes after it has cooled, anytime in the next few days, actually. Then I scrape the surface with a plastic food scraper, with the water in it, repeated that with more hot water. Then I pour the water out, give it a good squirt of dish soap, and scrub it with a a blue plastic mesh dish scrubber. the kind the grocery store sells for a dollar. With the well seasoned pan, this always works, is easy, and takes less than five minutes except for the soaking. Don't believe the people who say to never use soap on cast iron -- it should not soak in soapy water, but there's no problem with using soap during the cleaning process. Finally I wipe the pan with a towel, let it stand to completely dry, and coat at least the cooking surface with a thin coat of olive oil. This is a wonderful little pan, which I use most often to cook bacon and pancakes for two. For bacon, I preheat to 350 degrees in the oven, then use a 10" pizza screen over a folded paper towel. Once the bacon is crisp, move to stove top, transfer bacon to a fresh paper towel, discard used paper towel, and place screen in water in the sink. After a few minutes on medium heat, pan is ready for four small pancakes. You will get FAR superior results, though, if you strip and reseason this pan before using. It's easily stripped on the light cycle or for 1-2 hours in your self cleaning oven. Allow to cool, wash off the powdery residue with a plastic scrubber and water, warm briefly in the oven to thoroughly dry and open the pores, and then strictly follow the instructions at Sheryl's blog Chemistry of Cast Iron Seasoning (google it). Be sure to use flax oil and to thoroughly wipe "dry" each newly applied layer. There's no harm in adding a layer or two more than Sheryl recommends. Lodge's 15" pizza pan, same treatment, is a good alternative if you want to cook more volume. But this smaller pan is so good and such a bargain that you'll want them both. If you haven't used cast iron seriously in the past, be sure to do some research on cleaning and maintaining it. These pans also work very well for pizzas and for searing steaks, etc. In the oven or on the grill.

Heavy / good product

Great multi-purpose pan. Recommended for every household as it is useful in many applications, natural supplemental iron also has a nonstick surface that improves with time with proper care. From tortillas to perfect pancakes this is one pan you need to have! Pro Tip: Do not use detergents on iron cookware. Use only very hot water and remove any debris with a scouring brush. Condition with a high-heat oil and sea salt.

This griddle pan is a must-buy—everyone should have one in their kitchen. It’s the perfect size, thick, high-quality, and PFAS-free, so it’s non-toxic. I even made amazing Indian parathas roti on it, and it heats evenly every time. I love it ….

Love it! Perfect for making Indian Roti and can take high temperatures.

Product: The product (CI griddle) quality is amazing and robust. It is made of cast iron and very heavy in material. No joints make it much stronger. It was easy to use on electric stove and most ideal for Dosa preparation. the griddle gets no time to get hot and prepares dosa instantly. It is made in USA and the quality is great. Must buy for indoor and outdoor cooking purpose. Delivery and Packaging: The product was shipped by Amazon.ae. I purchased the product yesterday (4 PM) evening and I received it today morning (9 AM). Super fast prime service. The product did not have any brand packaging though, it came in a very protective bubble wrap and carton box. Thank you Amazon.ae

Una plancha excelente, con el plus de calidad Made in Usa. Pros: Tamaño adecuado, gran calidad, no desprende, con el tiempo, fragmentos de recubrimiento que suelen llevar las planchas antiadherentes, cocina sana y un sabor inigualable a los alimentos que se cocinan en ella. De una sola pieza: jamás se aflojará o romperá el mango. A diferencia de la mayoria de planchas de otros materiales, con el tiempo mejoran su rendimiento. Existe la de la carne (con estrias para marcar la pieza) y la reversible pero este modelo concreto es plano, adecuado para el pescado. Contras: Es una pieza de hierro fundido y, por lo tanto, pesada. Aunque ya viene "curada", requiere un mantenimiento constante y, quizá, en el futuro, volverla a curar. Puede encontrarse en la red y en la pagina de Lodge el procedimiento para hacerlo. El mantenimineto cotidiano consiste en lavarla bien despues de cada uso, no restregar con estropajos metalicos muy duros, SECARLA BIEN y untarla con un poco de aceite (por dentro y por fuera). Sin dicho mantenimiento, los alimentos pueden pegarse y el utensilio, oxidarse (es hierro). En definitiva, una buena adquisición para quien sabe lo que compra. Para quien no conoce las sartenes y piezas de hierro fundido, decir que las pruebe.

منتج ممتاز

薪ストーブでピザを焼きたくて購入しました。 おそらく４００度近い温度だとおもうが、あっという間に外カリ、中もちの美味しいピザができました。焦付きも全くなく、IHでもつかえるので、美味しいステーキも簡単に作れました。手入れは、お湯で洗って、オリーブオイルを薄く塗っておくだけなので、簡単です。 当たり前だけど、無茶苦茶重たいので、気を付けないと落としたら大変そうです。

We are happy with lodge brand and we can make perfect dhosa