20 x 10.44 Inch Pro-Grid Reversible Cast Iron Grill/Griddle – Double Burner Cookware, Pre-Seasoned, Non-Toxic, Made in USA, For Stovetop, Oven, Grill & Campfire

Some months ago, we went on a bit of a spree and purchased a whole bunch of Lodge Logic cast iron cookware items from Amazon. Our family had been using some pretty awesome Calphalon (aluminum/nonstick) cookware for fifteen years or so. The Calphalon was (and is) still holding up quite well (nothing, and I mean *NOTHING* can destroy that cookware), but we wanted to make the move to cast iron for all the usual reasons. Cast iron requires a bit of care - especially early in the relationship. Lodge Logic cookware comes pre-seasoned, which is nice, but you're probably going to want to treat it out of the box, anyway. There are innumerable website and videos (i.e. on YouTube) showing how to properly care for and season cast iron cookware. The effort is minimal for the payoff and you can take some solace in the fact that each time you use it - and subsequently care for it properly - it gets BETTER. It bears mentioning that I did not always "get" the concept of cast iron cookware and the black carbon coating it develops. Many, many years ago, I did a college housemate a "favor" and scrubbed his perfectly seasoned cast iron skillet down to the bare metal. It was CLEAN (and temporarily destroyed). I was a moron and my housemate let me know it, but, cast iron being what it is, it was possible to re-season it and get it back on the road to awesomeness. Lodge Logic items are sold at many common brick-and-mortar retailers so you can get a first hand idea of the size and weight of many of their items before ordering online. At the time I purchased these items from Amazon, though, the prices could not be beat and - absurdly enough (this stuff is HEAVY) - Free SuperSaver Shipping was available across the board. Now, for this particular item: Lodge Logic LPGI3 Pro 20-by-10-7/16-Inch Cast-Iron Grill/Griddle UTILIZATION - We have a typical four burner glass-top stove (with a warming element, too). The left side burners are "small" burners with a "bridge burner" between. This is where we use the griddle. - For cooking most things, we've settled upon setting all three burners (front/back/bridge) to about 6 out of 10. If you have a Spinal Tap stove that goes to 11, maybe try a 7. Put the burners on and let it heat for a little while. You'll know when its ready to roll (water beads, sizzles, and evaporates the same on different parts of the grill). - On the flat side, we have cooked pancakes, french toast, sausage, scrapple, grilled cheese, cheesesteaks, and hamburgers. - On the ribbed griddle side, we have cooked rib-eye steaks, filet Mignon, London broils, kielbasa and peppers, chicken breasts, and pork chops. - This item works great with the Lodge Logic Pre-Seasoned Round Cast-Iron Grill Press. We purchased two of them. When cooking steaks, chicken, burgers, etc..., having the presses reduces cooking time, reduces splatter, and keeps the food from curling up on the sides. CLEANUP - If you can wash it while it is still warm, all the better. Hot water + a plastic scrub brush (no SOAP!) works great. If you're just using the flat side, cleanup takes seconds. When using the ribbed griddle side, it can take a bit longer, obviously, because of the grooves and the types of things cooked on that side (meats). We lucked out and found a plastic kitchen scrub brush with a handle...the hard plastic head of which fits PERFECTLY within the grooves to scrape out the stuff that settles there. I once cooked steaks on the ribbed griddle side and left it on the stove until the next evening (oops!) and it cleaned up with hot water almost as easily as it would have the night before. - Dry it thoroughly and, with a paper towel, apply a very thin layer of vegetable oil everywhere. If you happened to use your oven to cook, throw it in there while the oven cools. The heat will be enough to get rid of any residual moisture and do a bit to expand the metal to allow further seasoning to occur. PROS - The griddle heats very evenly. I've filled it with meat from stem to stern and, with very little rotation, consistently end up with evenly cooked meals. - You can use whatever kitchen utensils you like with this puppy...kid gloves are not required. I've got a metal spatula that was in drydock for much of the Teflon era that has new life. - People love the ribeye steaks I make on the outdoor grill. The results indoors are different, for certain, but are absolutely outstanding. In fact, the results you can achieve with this item indoors may be more reminiscent of the high end steak houses (i.e. Ruth's Chris or The Capital Grille) than what you can get grilling outdoors. - It's big. You can accomplish things on this griddle that you cannot with a frying pan. For example, we buy those big bags of boneless/skinless individual chicken breasts from [a box store] and you can get eight or nine of those things jamming at once (so nice...throw them - frozen - right on the grill and season them for quick dinners). - It's cast iron. 'nuff said on that. CONS - It is HEAVY. That's not a problem for most people, but, in my case, my wife refuses to manipulate this griddle on her own. She asks me to set it up for her because she fears the weight and composition (a giant chunk of iron, baby!) combined with a glass stove top is a recipe for potential disaster. She is a wise woman. No big deal, really, since I do most of the cooking. - Fire up that range hood fan! This thing will throw off some serious smoke, especially when cooking meats. You've been warned. - Cleanup will suck if you don't have the right tools to do it. It's tempting to whip out the green scrubbies and get between those grooves, but you don't want to scrape off that precious carbonized coating. As I mentioned, a sturdy plastic kitchen brush is your best friend. - We bought separate, darkly colored dish towels to use on all of our cast iron cookware. When drying after cleaning, the towel may pick up some of that dark residue, which is fine because scrubbing all of that off would be pretty stupid. Don't ruin your nice white kitchen towels. IN THE END - This is a five-star item. The "CONS" are more warnings than anything...I would not recommend this item for your 88 year old grandma who doesn't have a range hood. Warnings aside, the results are consistently delicious. The product is well-built, works as advertised, and, if treated right, will still be in use by your great-grandchildren and beyond. How cool is that? EDIT: Almost 3 years with this griddle and I still love it. I use it all the time. At this point, it is perfectly seasoned with a healthy coat of carbon and NOTHING sticks to it. I clean it easily with a dishwashing brush and hot water. I shake off the water and put on the bridge burner on the glass-top stove and turn it on high for about 90 seconds and turn it back off - that gets rid of any water. It never rusts. My wife still hates it because it is heavy, though. Meh.

I have been cooking on cast iron for over 20 years. For those unfamiliar with cast iron, you simply dont know what your missing. The flavor is second to none and the pans are virtually indestructible. I only had 2 10" skillets and I have wanted to buy some new pieces for quite some time. In particular, I have wanted to buy a 12' skillet, a dutch oven, and a griddle. I was actually hesitant to buy from Lodge based on the price being so low. How often does something like that happen? Anyways, after doing an ample amount of research I decided to pull the trigger and I ordered 2 pieces, this griddle and the 12" skillet. To say I am impressed is a massive understatement, especially when you consider the price. Lodge cast iron could very well be the best deal going in the entire cookware market. I certainly cant think of its equal, at least not that has this price point. My biggest concern was with the pre-seasoning. Its not that big of a deal as seasoning cast iron is very easy but I didn't know if that was something I was going to have to do or not. I was pleasantly surprised as these pans really are ready to go right out of the box. Cast iron has never been this easy. The first thing I cooked was eggs using the 12" skillet and the flavor was just as good as my 20 year old pans, something I wasn't expecting. I then cooked up some pancakes using the griddle and they were nothing short of amazing. Of course, having a griddle of this size is great as it allows me to cook 6 pancakes at a time. I used to have to cook one or 2 at a time depending how big I made them. By the time you got three plates worth done, the initial pancakes were already cold. Well, say good bye to that problem. I also love that this griddle doubles as an indoor grill. I openly admit, I was initially only looking to get a griddle but the fact that this doubles as a grill is just amazing and it ultimately makes this pan just that much more indispensable and that much more of a bargain as your really getting 2 pans in one, 2 bigs pans at that. We tried the grill side out by cooking up some burgers and some asparagus and red and orange peppers. Once again the results were amazing. We have since cooked on both pans multiple times and each time the results were top notch. I had my doubts about the Lodge pre-seasoning but no longer. Its top notch and is really quite ingenious. Its important to note that this pan is extremely heavy. I would estimate that it weighs roughly 20 pounds. Its one big piece of cast iron! So if lifting heavy objects is a problem for you then you might want to consider that before buying. For those new to cast iron, just remember a few simple rules and your pans should last forever. When cooking, bring the heat up slowly and when using the griddle, make sure you heat both sides evenly even if your only using one side. In regards to cleaning, always hand wash with a stiff nylon brush. Never use detergents or soap and always use hot water as rinsing a hot cast iron pan with cold water can actually cause your pans to crack. Follow these rules and your pans will most likely outlast you. Bottom line - I am absolutely blown away by Lodge Cast Iron. The quality is amazing, the price is amazing, and the pre-seasoned pans are literally ready to go right out of the box. Again cast iron has never been this easy. This grill/griddle is easily one of the nicest pans I have ever come across. For those that have never tried cast iron, what are you waiting for? With Lodge's pricing, what do you really have to lose? As I stated in my 12" skillet review, I will be recommending Lodge Cast Iron to everyone I know, right after I order a few more pans. 5 Stars and then some!!!

Buenísima opción para comer sano a la plancha.Si la curas bien nada se pega.Es muy pesada,quizas un poco trasto a la hora de moverla, lavarla y guardarla pero la verdad es que si comes mucho a la plancha va genial

La calidad de los productos Lodge esta fuera de duda, esta hecho con toda la mano y no tienen defectos sus productos, cuento con dos sartenes y ahora con esta plancha (comal). Por que pagar mas por este comal que con otros que se consiguen en mercados? Porque el material y el acabado es de primera calidad, por que tiene doble vista: por un lado esta completamente liso ideal para tortillas, huevos, tocino, hotcakes, cebollas, etc... y por el otro lado tiene una parrilla que es excelente para que la grasa de cortes de res, pollo, hamburguesas caiga la grasa que se desprende al cocinarse, dejando las proteinas sin tanta grasa, bueno, eso dice mi esposa, tambien ese lado cuenta con un resaque que ayuda a mandar ahi dichas grasas... Esta pesado el comal, no es liviano pero nada que algun adulto pueda manejar. El envio y servicio de Amazon, como siempre excelente, llegando antes de lo estipulado. Recomendable 100%.

… food sticks … it was hard to remove some of the food stuck on the grill side … let’s see how it goes on future cooking

First, to address a couple concerns that get this poor reviews: 1. It's not non-stick. No, it's cast iron. It can be very low stick, but it is not non-stick. 2. It's heavy. Yes, it's cast iron. It weighs 18 pounds. And you cannot just leave it on your stove. You need to clean it, preferably in a sink. And Not in an enameled sink, unless you want a new sink. 3. It rusts. Yes, it's cast iron. I've used this several times now, grill side only. For food not to stick on any cooking surface, but a cast iron grill especially, the surface has to be hot enough to release the food once it's carmelized. The Lodge instructions suggest medium heat. Some cookbooks suggest the very highest heat. My best results, over two electric elements, have been at about 7/9. That seems to replicate my Lynx. Pre-heat for about 10 minutes. Then with a spray bottle of your choice, hand or pressure pump, give the grill surface a fine, light spray of cooking, but not olive, oil. Wait a moment for the oil to barely smoke and add your food. If you're cooking meat, let it sear on one side till you have nice dark griddle marks. Don't lift or move it too soon or you'll really have a mess. In 2 or 3 minutes, if the grill was hot enough, the pan will release the meat and you can turn it with it barely sticking or not sticking at all. Sear it on the other side until you have the grill marks and it turns easily again. Then turn it over so it's about 90 degrees to the original sear marks and cook until it's seared again, then turn it over at 90 degrees again and cook it until it's done. That's only 4 turns. Same as a barbeque. Don't lift it or turn it or fuss with it any more than that or it will stick and tear and look horrible. It's easy to overcook meats the first couple of times as I just didn't trust cooking on a raised surface. But it times about the same as a gas or charcoal grill or a flat pan. It is messy! Turn on your fans, turn off your smoke detectors, and open a window. And be prepared to clean up a lot of splattering. But the taste of the best indoor steak you've ever had makes up for all that, especially if it's -30 outside. Never, ever, ever use a sticky sauce on this grill/griddle. It will probably take a few tries before you perfect temperatures and timings, so don't give up. It just gets better and better until it's perfect. To clean: let it cool, wash it in luke-warm water with a stiff nylon brush. Don't use soap or that will strip all the wonderful oils. Just scrub any stuck bits of food. Dry it with clean rags or paper towels or a towel that you don't want to use again. If you want, spray it all over, both sides, with another fine spray of cooking oil. Spread the oil into the valleys and around the edges and handles and clean off any excess with a paper towel. If you dry cast iron quickly and always protect it with oil, it will never rust and always stay seasoned. Let it dry propped up on its edge on a paper towel or rag somewhere. The more you use it, the more seasoned it will become. Something as beautifully made as this or any Lodge should last at least one lifetime. It's very thick, very heavy, very smooth, nicer than any other cast iron I've ever seen. Cast iron will break if you drop it on, say concrete, which might be possible as the griddle side of this would make a fantastic piastra for your gas or charcoal grill, way better than stone. And cast iron will crack if thermally shocked, so don't put hot cast outside to cool in a Canadian winter. Bottom lines: beautifully made. Amazon has the best prices for Lodge that I've seen in Canada - tho' they are still twice the U.S. Messy. With the cleanup, more work than a gas grill. Still less work than a charcoal grill. Makes the best indoor steak I've ever had.

Fits perfect on 2 gas. Quality is amazing. The product is heavy but that’s because of good quality iron. Be calm while cleaning. Amazing thing for Barbeque for parties.