Pre Seasoned Cast Iron Rectangular Reversible Grill/Griddle, Black, 16.75 X 9.5 Inch,LDP3

This is really good and works on induction stove

تحفه طبعا

Perfect

Great product but a lot heavy for me. It’s also is hard to clean. But I think it will last a lifetime long if kept and cared for properly

made bacon this morning and it is a great product

منتج تشعر بمجرد ان تلمسه يداك باانه ذا جوده عاليه وثقيل

Very good quality, Thick and Heavy. Heat Spreads Evenly. Need to Season after washing to prevent rust to form.

Bad quality

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.

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 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.