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Lodge Pro Grid Cast-Iron Griddle

4.5 stars (20 reviews)
$39.99

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Details

Description

    Pre–seasoned and ready to use out of the box. Cast iron is best for even heating, heat retention and excellent source of nutritional iron. Reversible two–burner griddle. Ribbed side is ideal for steaks, chops and even grilled vegetables. Smooth side is perfect for pancakes. Both side features a slight slope to direct drippings into a generous grease gutter. Grip side handles make it easy to carry. Cooking surface is 20" x 10 7/16".

Features

  • Theme: Cookware, Griddles, (Cook Ware)
  • Reversible griddle perfect for steaks and chops on one side, pancakes on the other
  • Grip side-handles make it easy to carry
  • Arrives pre-seasoned and ready to use
  • 10-1/2Wx20L"

Additional Information

Shipping & Policies

Guest Reviews

Average rating: 4.5 stars

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1-10 (of 20 Reviews)

Most Helpful Review

37 out of 39 people found the following review helpful:

5 stars

Old Smokey April 6, 2007 Reviewer:  mc (Rockville, MD)  See all my reviews >

Some folks hate cast iron cookware: it's too heavy, it's hard to clean, it stays hot, etc.

"Modern" non-stick cookware is light, easy to clean, cools quickly. It also just doesn't cook like cast iron cookware. Cast iron stays hot, which as a distinct advantage when cooking a steak, or any other food. How else can one get that nice sear on a steak when cooking indoors?

Yes, it does take a bit more care, but to results are worth the trouble. If cleaning with water, don't use soap. When done cleaning, don't put the item away wet. If cleaned this way, your cast iron will never develop rust spots. Even if this happens, a little bit of work with sandpaper or steel wool, and a little bit of oil and reseasoning will fix the problem.

Firing up an outdoor grill isn't always convenient either due to the weather, or the time of day. I've been searching for a way to cook chicken satay indoors w/o benefit of a built-in oven grill. Even when I used the oven broiler, satay cooked this way didn't come out quite the way it does outside.

When I used this grill, the results were identical! Yes, even the smoke generated by the grill helped flavor the meat. A vent fan that directs smoke directly to the outside would be terrific, if you have one. If not, just crack open a few windows.

The low sides of the pan also works well when cooking foods like kebabs and satays, as the skewers can positioned outside the pan so the meat can be turned.

Just keep in mind when using this pan that as it does not lend itself to the "combination method" of searing on the top of the range, and then finishing in the oven, foods cooked on this pan need to be relatively thin, one inch or less. Such items like shrimp, lobster tails, salmon, chicken breasts, or steaks pounded thin would work very well. I've even grilled asparagus on this pan with great results.

Really thick cuts of meat, like a thick steak might work on this only if you prefer your steaks rare, otherwise the outside will be burned before the inside gets anywhere close to done.

One method I've found to work regarding the problem of smoke is to cook using a medium, to medium-hot setting. The grill pan will still be screaming hot to the touch, so careful. I've also found Pam outdoor grill spray does help a little, since the oil in the spray has a higher smoke point.

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29 out of 30 people found the following review helpful:

5 stars

Nice but a little heavy July 21, 2006 Reviewer:  Giggles (Evanston, IL)  See all my reviews >

Cast iron is different. It, unlike nonstick cookware, will last and get better with time. If your piece has rust, it isn't ruined. Cast iron is like a cat, it has nine lives. I have several pieces from lodge and love each one. My favorite is a big old skillet that was my gram's (till death do us part :). It looked dirty when I got it so I scrubbed and scrubbed with soap and it rusted everywhere. I read online that was not the way to clean cast iron. You should clean it and occasionally apply oil to keep it. To get rid of the rust, oil it and bake it at 500 or so a couple of times it will bounce back. For those of you who complain about the 'lack' of non-stick, it needs to be used. It will get darker and shinier (nonstick) with use. The more it's used and seasoned the more nonstick it will be. Those 'spots' are areas that are more seasoned than the other area. Yes it is solid metal and will take a while to cool and thus it is heavy. However, that weight is the quality you are paying for. The pluses far out weigh the downsides. If you care for your cast iron properly (even if you make many mistakes along the way) you will have a cooking tool for lifetimes, at least 3 generations and counting.

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15 out of 15 people found the following review helpful:

5 stars

Cleaning Rusty Cast Iron January 31, 2009 Reviewer:  Liane Allen Real Name (USA)  See all my reviews >

If your cast iron gets rust spots on it, don't worry. It just means you need to re-season it. Seasoning cast iron = putting warm oil on it.

How to:

1) If there's very little rust in a few spots, I just wash, wipe with veggie oil, then use it to cook - worst case, you'll get a little extra iron in your diet that day.

Or

1) If there's a lot of rust, wash with soap & water and a scrubby.

2) Dry it thoroughly.

3) Put vegetable oil or butter on it, then spread it around with a paper towel until the whole thing has a thin film of oil on it (top, bottom, sides, handles, everything). If the oil is thick enough to drip or butter is thick enough to appear yellow, just wipe off the extra.

4) Warm it in the oven on low for an hour or so.

5) When you take it out (carefully - it's HOT), if there's oil puddled on it, let it cool for a few minutes until it's safe to quickly wipe it with a paper towel, then wipe it with a paper towel to remove any puddles of oil.

Two secrets:

Cook extra greasy stuff (like bacon) on it for the first couple of uses, so oils can sink deep into the pores. If you can't do that (like if you're a vegetarian), season it once or twice before use. Pre-seasoning makes it less sticky than unseasoned iron, but it isn't fully seasoned, yet.

Don't put it in the dishwasher! That washes off all the protective coating created by the warm oil, soaks it with water, and provides the perfect warm environment to encourage rust.

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12 out of 12 people found the following review helpful:

5 stars

Perfect Grill May 17, 2007 Reviewer:  Happy Couple (Boston, MA)  See all my reviews >

This grill is perfect! It's a little heavy but worth it. We use it for everything - great for pancakes! Highly recommended for a high quality long lasting griddle.

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7 out of 8 people found the following review helpful:

5 stars

Cast Iron is great December 28, 2007 Reviewer:  RetroGrl "RetroGrl" (CA)  See all my reviews >

Lodge has been around since the 1900s and is great to cook with. The other reviewers who said that it was a mess to clean or it was heavy?! First of all, its going to be heavy, its cast iron! And its easy to clean and it will rust if you dont season it after you cook with it. Its the best stuff to cook with because it retains heat wonderfully. Great for searing steaks or vegies. I love Lodge cookware and have pieces my grandmother used from the 1920s! Now thats a sign of good cookware.

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7 out of 7 people found the following review helpful:

5 stars

If you read the directions, you won't have a problem!! December 17, 2007 Reviewer:  beege "bonj" (Houston, TX USA)  See all my reviews >

Got my griddle super fast and it is a wonderful addition to my cookware. There was a label stuck to the smooth side of the griddle and this label had the directions for care on the back - the glob of rubber cement-type glue covered these directions somewhat. However, the enclosed booklet contains even more detailed directions for care as well as re-seasoning should it be necessary. There should be no reason for "rust" spots on cast iron if the DIRECTIONS ARE READ and FOLLOWED. I have the cast iron skillet that was in the household when my grandmother set-up housekeeping in 1920 - it still looks great and cooks great! How much more simply can it be said - just read the directions and you won't have a problem!

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4 out of 4 people found the following review helpful:

5 stars

It ain't heavy, it's my griddle. August 26, 2008 Reviewer:  K. Negrete Real Name (San Jose, Ca)  See all my reviews >

Well, actually it IS heavy because it's cast iron but that's a given. I originally bought it for my hubby for Xmas (he's so easy to buy for) to grill Ahi but stole it to do pancakes and best of all, hash browns. (Yum.) The grill side can be a little tough to clean since it doesn't have any non-stick coating (remember the cast iron part?) but so what. Armed with a sturdy brush, it comes clean. Bonus: Because of it's weight, I get a complimentary workout every time I use it. :o)

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4 out of 30 people found the following review helpful:

1 stars

Not Good March 16, 2006 Reviewer:  brigitte golay "brig h" See all my reviews >

This grill was very easy to use and it grilled chicken great but when it came time to clean, what a mess. No matter what I tried, I could not get it clean. It actually got ruined the first time I used it because now it has rust on it. Pay the extra money and get a non stick grill pan

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3 out of 3 people found the following review helpful:

5 stars

One of the best things we've ever purchased for the kitchen May 13, 2009 Reviewer:  KS (OH USA)  See all my reviews >

This is absolutely wonderful. We clean it with a stiff brush and oil it after each use (no soap), and it will probably last forever. We use the flat side for eggs or pancakes, and the ridged side for meats. Everything tastes better on this. Grilled cheese is divine. It does get hot, so be careful about touching it while cooking or right after, and it is very heavy. But that's true for any cast iron. It's truly one of the best things we've ever purchased for the kitchen, and we use it constantly.

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3 out of 3 people found the following review helpful:

5 stars

Love it! December 7, 2008 Reviewer:  Satisfied Buyer "Jess" (Twentynine Palms, CA)  See all my reviews >

It's a rare occasion that I use my outside grill! You can cook everything from eggs and pancakes to steaks and burgers on this. Great investment! I don't know what I'd do without my cast iron!

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