Lodge Cast Iron Square Griddle - 11 Inch

I started a few years ago with a square non-stick. It warped and started to delaminate. So, it's time. We went with this Lodge Griddle. Best choice on value in my opinion. There was bacon on one side and eggs on the other. Before any cooking, I did season it with some oil and cooked everything in a little butter. No problems with hot spots and everything cooked evenly. It has some weight to it. So, you need to be careful with glass tops. It moves easily across the stove top and the handle gets hot. Very pleased with the non-stick on this cast iron pan. It can be done very easily. Not everything is going to stick, so quit worrying. Cleaned up easily with some water and cut it some with a little dawn. Re-applied some seasoning to it with a little oil. Next use was just as perfect. Lodge makes a mean set of cast iron pans. This griddle is a perfect example. Next up, pancakes !

If you don’t already own this cast iron griddle, you are seriously missing out. This has quickly become one of my most-used pans in the kitchen—and for good reason. The flat, square surface gives you plenty of space to work with. I’m talking pancakes, grilled cheese, French toast, quesadillas, seared salmon, smash burgers—you name it, this griddle handles it all like a pro! And those raised edges? Perfect for keeping grease or toppings from sliding off. Heat retention? PHENOMENAL! Once it gets hot, it STAYs hot—and cooks evenly, which means beautifully golden crusts and sears every single time. It’s heavy-duty, durable, and honestly feels like something I’ll pass down one day. That’s how solid it is. And because it’s Lodge, it comes pre-seasoned and ready to go (But I suggest washing and oiling and baking it. I’ll give instructions at the end if you’re interested.). The more I use it, the better it gets. I LOVE that old-school cast iron magic. Oh—and it looks great on my stove! It’s rustic, classic, and seriously chef vibes. 10 out of 10, I definitely recommend to anyone who loves to cook with style, soul, and serious performance. 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!!

This seasoned cast-iron square pan is fantastic. It’s very heavy duty and feels like it will last forever. The preseasoning on it was excellent right out of the box, and food cooks beautifully in it. I use this pan at least twice a week and am so glad I decided to get it. Definitely a great addition to my kitchen!

Well made and the food cooked in it just taste much better and really easy to care for!

This is a handy, but heavy griddle. I use it for hamburgers, steaks and chops. One may heat it hotter than most pans and it makes a good sear. It does smoke when in use if not fully covered in food. Cleaning is as it is with any other cast iron pan. One learns the warmer and cooler spots on the pan, it has not warped.

Fantastic! Better quality and materials than the other brands selling the griddles. Get the rubber handle so you don’t burn your hand

It's a good quality..Just season with a little olive oil everytime you use it..don't wash with soap..perfect size for my tortillas

Lodge is a trusted and established brand you can trust. I have a big Lodge skillet that's amazing for making pan pizza, or taking a pork tenderloin from seared to oven without switching pans! I had a cheap non-stick square pan that was my go-to for bacon and pancakes, but it got warped and the coating was coming off. This pan IS heavier, but the trade off is SO worth it! I was able to have a successful first go at smash burgers today and I'm in love! Did a fine job on the brioche buns, too. Clean up is a breeze, just scrape off the bits under hot water, use a plastic scrubber, then dry with a paper towel (it can leave black stuff on towels) amd apply a light coat of veg oil and put away. I also bought the silicone handle grip that I use on both my pans now! First image is old and new pan for comparison, the other two are selfexplanatory.

Top Pfanne zum Braten. Verwende diese hauptsächlich für Kurzgebratenes und Burger

Excelente producto. No tardan demasiado en calentarse y calor se distribuye parejo. Los huevos estrellados quedan perfectos y sin pegarse. Los hotcakes quedan hermosamente dorados. Estoy empezando a usar este tipo de sartenes, buscando la salud de mi familia y ha sido muy grato descubrir lo fácil que es cocinar en ellos y lo sencillo que es su limpieza. Lo único importante es nunca dejarlos remojando, lavarlos rápido con agua caliente y casi nada de jabón y secarlos inmediatamente (yo lo pongo un minuto en la lumbre de la estufa) y periódicamente engrasarlos ligeramente después del secado y poner unos minutos al "punto de humo" en el horno Suena un proceso complicado (yo misma lo pensé) pero realmente no lo es. Bien cuidados estos sartenes duran toda la vida. El único inconveniente es que es pesado, lo cual será realmente complicado para las personas que tengan problemas de falta de fuerza en sus manos o artritis.

One of the best cast iron pans i own. Comes with a good season and hold new coats well. Love the low edges

Richiede la manutenzione come tutte le padelle in ghisa ... Stagionatura , accortezza nel lavarla ... A proposito se si usa un po' di detersivo piatti non succede nulla ... Lo regge benissimo Veramente top per carne hamburgher ... Importante che sia tutto bello spesso Più la si usa più migliora ... Poi se proprio volete fare in fretta potete fare la stagionatura in serie. Cappa aspirante alassimo e finestre tutte aperte , mascherina anche meglio Portate a 250° e stendete l'olio che brucerà con uno scottex .. qualche goccia sullo scottex e spandete (uso il girasole alto oleico) in velo sottilissimo ... Quando ha bruciato ... Via un altro velo e così ad oltranza fatto una decina di volte migliora abbastanza ... Ho padelle in acciaio inox , acciaio al carbonio ecc ecc ma questa piastra Lodge non si batte quando volete farvi una bella bistecca , hamburgher ... La fiorentina viene ottima Inoltre la forma quadrata é ottima nettamente più sfruttabile rispetto alle solite padelle tonde. Unico difetto i bordi bassi ovvero schizzi ovunque sul piano cottura ... Ma ci fate anche 4 hamburgeroni in un colpo. Sugli hamburgher prima cuoceteci pancetta cipolle ecc ecc in ultimo il burger così prende nella cottura i sapori di ciò che c'era prima.

super bien! es mas o menos facil de limpiar. 1 vez usada pero es robusta y parece de muy buena calidad.