Side by Side Comparison of: Calphalon vs Lodge

I've had this pan for a year or more. One night last month when I was ill my brother came over and cooked for me. He was going to light up the grill to grill swordfish and veggies. I told him to grab this pan and try it out. He did - dinner was great. He loved the pan and said he should get himself one. So I got him this one for Christmas. He was very happy with the choice.

Love love love! Easy clean up. I don't cook with oils and my food doesn't stick. I do use a bit of veggie broth. I only do fruits and vegetables. I also use this on a glass top stove with no problems. I do have to move stuff from the corners to the center and vice a versa to get an even cook. But easy peasy. I hate to cook but this is such a breeze, I don't mind.

Fantastic pan. I regularly get home chef meals and I didn't want to buy a grill so this was the perfect compromise. I made sweet and smoky chicken skewers and they were delicious and cooked perfectly. Nothing stuck to the pan and it was very easy to clean. Size is perfect and easily fits six skewers and heated very evenly. Handle never got hot or even remotely warm. Love this pan and highly recommend it.

The best I have had so far, I used to have the electric grill with exchangeable plates, but it was a lot of work to get it clean after each use, this one does a GREAT job cooking any type of meats, grills fast, nothing gets stick to it and I wash it in matter of seconds, this thing is like a dream, I love it.!!,. Is sturdy and not heavy at all, gets hot evenly, with enough room to cook dinner for 4 people.

I can't say enough about this product. It looks great, works great and was easy to clean. It's a Calphalon product so you KNOW it's a top quality product. My grilled chicken and burgers have nice grill marks just as if it was flame broiled outside. As long as your stovetop burner cooks evenly, then so should this pan. The handle stays perfectly cool to the touch the whole time. And, you could easily clean this with a paper towel if you wanted but we stick it in the dishwasher. It's outstanding!

I just can't say enough good. I was apprehensive since it was a very inexpensive price for Calphalon. The size is perfect, there are only 2 of us, but I have cooked up to 4 filet mignons at a time and no problem. By trial and error, I learned to make sure the grill is hot before cooking. Don't even hesitate -- great quality, easy easy clean up and handle does not get hot.

Item arrived on time, fits online description and was not damaged during shipment. Used the griddle in an outdoor gas grill twice so far to grill steaks and to make a seafood scampi dish with cheese sauce. Followed the directions to initially season or smear the grill with a little oil and the griddle worked great with very little sticking. So far have only used the flat side, since it looks easier to clean and seems to work just fine for the things I cooked. For steaks it seems that a more consistent process can be used to get the same results each time using griddle at temperature and cooking time. Used an infrared thermometer, get the griddle up to about 375 or 400 degrees and then place the seasoned steaks (3/4" thick cut and not refrigerator cold) on for about 3 to 5 minutes a side (3 for rare 5 for medium well done). The griddle avoids flame flare ups that can occur sometimes and if not careful burn the outside of the cooked food; also may be healthier to minimize exposure of food to flare up vapors.

This griddle was an excellent addition to my cooking collection. I use it to make: pancakes, sweet potato fries, bacon, eggs, burgers, seafood. Basically, anything you can grill or that a short-order cook might make. I've put it on my outdoor grill, indoor gas stove, and inside my oven. All work brilliantly. I HIGHLY recommend this product! What an amazing price too!

Exactly what I was looking for! Beautiful, even heat for pancakes on a well seasoned griddle. I did do a swipe with oil in between batches for guaranteed easy release. I also kept a close eye on the pancakes directly over the burners in the beginning, but the overall heat transfer to the center was excellent. I have a pretty high powered pro range, so simmer was just the ticket. Let the griddle heat up slowly while you're prepping, that will help with hot spots.I will try it with some higher temp dishes and update...

This cast-iron griddle was my first foray into the world of cast-iron and now I'm hooked! Before the griddle arrived, I watched videos and read up on how to take care of cast-iron - but it wasn't that necessary! It's very easy and Lodge provides all of the directions you need in the box with the product. So far, I've only used the flat side. I've cooked pancakes, eggs, bacon, and asparagus on it and it was great! It was easy to use, great for cooking multiple things, and easy to clean. Next, I plan on trying some cast-iron pans.

Here's the deal....for those complaining about how it rusts, they need to take a moment to learn how to care for cast iron. There is no such thing as defective cast iron causing it to rust, only improper methods of cleaning and seasoning. ALL cast iron will rust if not properly handled so disregard those reviews. Also, those complaining about it not heating evenly there are two things to consider. First, two burners are going to be a little less efficient in getting it to temp than a central, dedicated griddle burner. We just got a new stove and compared to the old el'cheapo model, the difference in output is astonishing. The old stove would have taken way longer to get to temp considering the low output. Second, cast iron takes a while to come to temperature in areas not directly over flame. You have to give it time to distribute heat to those areas. I laughed when I saw a IR image of heat distribution and the belly aching about it. This person was using 2 burners and it was beyond obvious not enough time was given for proper heat dispersion...So they called it a bad product, I call it bad science. Warm it up slowly at first as to not crack it (if its super cold), gradually increasing the temperature over 10-20 minutes, yes that long. Both edges of mine are a good 6 inches away from the central burner and those areas were blazing hot. Enough to hash-mark the pork loin I cooked last night. Cooking was very even and consistent, you just have to give it time to stabilize. You could light one back burner on medium and I guarantee you that in a half hour, if you try to pick it up form the end furthest away form the heat source that you'll be severely burned. That's how cast iron works. Heat creeps through it over time and heat is retained for a very long time. If your cooking is uneven, you're not giving it enough time to stabilize.-So....don't use soap when cleaning *unless* you plan to re-season it properly immediately afterwards. Use something that wont scratch and scrape it clean under warm running water while the griddle is still warm...Then place it back on the stove and reheat to remove all water. You could rub a thin film of oil on it too. We're conditioned to scrub-scrub-scrub with dish soap, don't do it. It's a sterile cooking surface when brought to temp, don't worry about "stuff" being left on. Get the bigger chunks off and that's it. A little left over grease from what you were cooking makes it more resilient and how its supposed to be. When you bring it to temp, simply wipe with a dish rag to remove any accumulated grease from the last cook and go from there.

A good cast iron pan is a must have addition to any cooking arsenal. The Lodge LPGI3 Reversible Griddle fits the bill perfectly. It's currently nestled on top of my two gas burners on my stove (see photo). My burners measure 17.5 inches across and the 20 inch griddle fits nicely on them. It has become my go to piece of cookware. It is large enough to sear several steaks at a time, giving them a beautiful flavorful crust. Eggs, pancakes, french toast, grilled cheese, bacon, stir fry, salmon, literally everything I have thrown at it has been cooked faster and with more flavor than a normal pan. I can heat the griddle as hot as I like, unlike teflon cookware which can damage the nonstick properties. The result is that food cooks much quicker than normal. Meats will develop that caramelized crust you often see in restaurants. In short, this griddle/pan can cook anything and everything with ease.As with any cast iron piece of cookware, seasoning is a must. Lodge claims that the griddle is already pre-seasoned, but the first time I tried cooking some sunny side up eggs I ended up with a burnt crusty omelet that stuck to the pan. Not good. Thus, I began my Google search for the best method to season a cast iron pan. After a few failed attempts, and a bit of sorting through conflicting methodologies, I found the best way. Season your pan as follows:Step 1Go buy a good organic flax seed oil at your local health foods store (Sprouts, Whole Foods etc.) Make sure it is pure flax seed oil. It should be in a refrigerated section, flax oil goes rancid quickly. The reason flax oil is used is because it is the only drying oil that is edible. This basically means that the fat content in the flax oil breaks down readily at high heat and forms a tough film that gives cast-iron its non-stick properties. You can Google "seasoning cast-iron with flax seed oil" for a more chemically detailed breakdown.Step 2Moderately squirt some oil on one side of the pan. Then take a paper towel and rub every nook and cranny on the pan. Try to spread the oil so that it forms a thin even layer. Also take care to not leave any puddles of oil on the pan. You want to soak up any excess oil so that if you were to turn it face down, no oil would drip down. It is extremely important that you DO NOT drown the pan in oil. Doing so will result in an uneven seasoning layer that will flake off or turn sticky. Repeat this procedure on the other side as well. Again, taking care not to use too much oil.Step 3Heat your oven to 400 degrees and no more. Stick your cast iron pan in and leave it for 1 hour. Again you want to make sure you do not go over 400 degrees because then the oil begins to smoke too quickly and the process of forming the hard coat is rushed. You may also want to open your windows and turn on the fan, the oil is essentially burning into smoke which may irritate your eyes and lungs. After an hour, turn off your stove and let the pan come to room temperature or cool enough to handle.Repeat steps 2-3 four or more times or until the desired coat is achieved. Each time you will notice the pan getting shinier and smoother. After I seasoned the pan several times I was able to cook pretty much anything with zero sticking. Eggs and hash browns were a breeze. The more you use your pan the better the coat becomes as well.Cleaning:Cleaning is very difficult if your pan is not seasoned as food will stick. I recommend you season your pan using the above method for easy cleaning. Most of the time, a little coarse salt, water, and a paper towel is all that is needed. I also purchased some plastic cast iron scrubbers from Lodge that work like a charm. For those who feel they need a more thorough cleaning, feel free to use a sponge with some soap. Scrub the food off and rinse thoroughly with water. Contrary to popular belief, a well-seasoned cast iron pan will NOT lose its coat with soap. Again most of the time I just scrub and rinse with water, I always preheat my pan before I cook which kills any bacteria on the pan anyway. Also, be sure to dry your pan as cast iron rusts readily.Overall, this pan is a large, heavy, wonderful cooking beast. Those looking for a light small pan look elsewhere. For those looking for a versatile, heavy duty cast iron pan that will last for decades, look no further.

This has completely changed the way I cook. I grill at least 2 or 3 times per week now, which I never thought was possible since I have no outdoor space in my apt. My only issue is that the base doesn't seem to lay flat. I imagine this is by design to distribute heat, but I still find it odd. That being said, everything always cooks great. So, maybe it's all in my head. I recently purchased a second one for my Mom.

I've used calphalon before and still think it's great. I'ts a good gift and makes teaching my grandchild how to cook easy

Bought to pan fry steaks. A round pan makes it pretty hard to cook larger steaks. Just wish this was not ribbed inside, but only ones I find like that have shallow sides.

I like this pan very much. The only negative I have found is the grill marks are not as defined on my meat as I would like. It cooks a hamburger, steak and pork chop really well. I like that the ridges are high enough to keep the protein out of the fat drippings. The pan is very easy to clean.

This thing is BIG. Great pan for the price, nice deep grooves. It's heavy, but cleans well - I just use salt and a towel to clean it, never soap. Does the job, solid construction.

This is a great, well-made pan, but don't make the mistake I did and not check that it will 1) fit on your burner, and 2) fit in your oven. I wanted to be able to take this pan from burner to oven and its handle is built so you can do just that. Trouble is I have a small oven and I can't fit it in (at least if I want to close the oven door!). Plus the grill part is large enough that a lot it doesn't have the hot part of the burner under it. So great pan, but make sure you really want a pan this large!

Induction compatible IF you place it correctly. I have a Jenn-Air / KitchenAid 30" induction cook top. It has two medium size coil locations that will bridge together to make one heat control for both. The griddle side works but needs to be centered on the coil circles so it heats evenly end to end.The grill side fails detection by the cook top control. If you slide it to put the grease trap over the edge of the coils it will detect the grill. Power OFF then back ON selecting BRIDGE again. Once it detects move it back to center. If you mark the center of the coil circles off to the side it is easier to center it. You can also put a paper towel (single thickness) under it so it doesn't try to scratch the surface. The towels also catch most of the splatter and cleans up faster. For those not familiar with induction you need to get a demo. You only need the basic functions. Extra features are not beneficial in my opinion. Buy the KetchenAid, not the Jenn-Air. The guts are the same part in both models.

I was looking for a new griddle and wanted cast iron mainly because of the health concerns of traditional nonstick surfaces. Have used it several days and cooked the usual things (eggs, grilled cheese, salmon etc...) Did a great job and the preseasoning is awesome for a quick cleanup. Still getting used to getting it to heat evenly and would give it 5 stars if it were not so HEAVY (if you drop the griddle it will destroy anything its path including your toes or floor, so be careful). Great addition to our kitchen!!

This is a useful tool to have in the amateur cooks inventory. With proper care, this reversible grill will last years, and works as intended, with one minor caveat. The only issue I have with this product, is the the designed "grease tray" does not collect grease as it should. In order for it to work effectively, the pan would need to be tilted at a slight angle to allow grease to flow off the pan. As the product is, it is totally flat, making the grease tray mostly useless for cooking things like bacon.

UPDATE; after replacement by Amazon and arrival intact, does everything I expected.Unsure if it's product failure or packing failure.It arrived like this. Will try again.Strike 2. They posted some random picture of a phone...?

Dang this is heavy. It fits perfectly over my gas burners. I have to put it on there and THEN turn on the burners so I can't seem to get the heat distribution right. The food does not stick but this is hard to clean. I feel I am taking a finish off when I clean it. It will rust too if I don't dry it thoroughly. I have made pancakes on the smooth side and turkey burgers on the grill side. This works for me but it IS very heavy. I have a larger smooth grill that I was hoping to replace with this but my other grill is actually lighter and easier to clean. I think I might have to season this once a year. You know, the usual cast iron stuff. Over all I am happy with Lodge products.

If you have an induction cooktop don't expect this product to work with your cooktop. The manufacturer has gone so far as to no longer include the induction cooktop symbol on their packaging. I've tried various diffusers, but none of them work well and they all eventually overheat and the cooktop will turnoff and send out an error code for a dry/empty pan before you can get the griddle hot enough to brown a pancake.I would say about 70% of the time the cooktop will recognize and work on one burner, 29% of the time the cooktop will not work or recognize any burner and on a rare occassion about 1 in 100 times it will recognize both burners and the product works great for making pancakes. The pan has never worked with the other side up. .All other cast iron works fine on induction, but because this pan is two side and thus does not sit flush on the cooktop it does not work well with induction.As with all non-induction electric cooktops this product does not work well for making pancakes, but that is just how the non-induction electric cooktops work - they control the heat by how often they come on and off - so you get a blast of ultra hot heat and then nothing.

Not as good as I was hoping it would be 👎👎 not good at thinking about returning it.

Not the quality I was expecting from Calphalon. Interior finish is not consistent and the outside of pan is rather rough

The steak browned nicely, but despite the ridges on the pan, there were no seared marks. That was what I was hoping for.

Decent product. The grooves for the "grill"effect aren't as deep as a true grill pan, so there is very little ability to use this pan for "griling

Take note how heavy it is before you buy...I was well aware by reading the specs and of course being real cast iron, heaviness is to be expected, but it's pretty cumbersome. Think I'm going to still season it myself also, certain foods leaves residue and stain as is. The grease channel takes away from cooking surface room (but helpful if cooking a lot of bacon).

The griddle is "ok" as is but I went ahead and sanded the not so smooth, smooth side a fair bit and re-seasoned it. It fits across both burners on my stove. I do wish the sides were a little taller to retain grease better but other than that, it's what you'd expect from a cast iron griddle.

I have used a cast iron skillet for many years and love it. I recently got a new stove that has a center burner meant for these types of griddles. I was very excited as I have always wanted a cast iron griddle. However, this just doesn't live up to expectations. When I use the either the long center burner or the dual-burners, it takes a long time to heat up (at least 10-15min) and even when it does, the edges never really get hot. So, if I am making pancakes or anything that runs to the edges, those parts don't really cook. I'm not sure why this would be as cast iron is supposed to transfer and maintain even heat well. (Perhaps there is user error here but I can't see where that would be. I mean, put it on the stove and turn on the burners... it is not very complicated.) I still use it for the occasional steak or bacon but it really isn't as useful as I hoped.

A few thoughts about this pan:Pros:- It's Lodge cast iron, so it's bullet proof. With the right care (seasoning, mostly), it'll last a lifetime and beyond- I bought this to use on a glass cook top that has a middle griddle burner between two circular burners, and I was incredibly worried about the pan scratching the glass, but so far that hasn't happened and I don't expect it to be an issue.- This pan works great on a grill, especially for keeping grease from dropping through the grates and causing flare ups.Cons:- Cleaning is awful! Burnt on foods (let's face it, this thing ain't non-stick) on the ridged side are almost impossible to clean. I've tried several scrapers and none can really get in the grooves. Also, the channel around the edges that collects grease really does just that, so much so that if you let it dry in the channel, it's very hard to get out. The best I can do is after using this pan is through it on the grill at high temps to burn everything off, but there's still a lot of black char on it afterwards, and it's not the good kind that imparts flavor, it's the gross burnt kind that turns your food dark grey.Notes:- It's heavy (by design)- On my glass cooktop, there is very little friction, so the pan slides around when I'm scraping or flipping items. Very annoying.- Not the fault of the pan here, but if you're planning on using it across two or three burners on the griddle section of a stove like I am, be prepared that it's very hard to get all the burners at the same temperature, so you end up with hot and cold spots that make cooking difficult. I tried cooking sausage and pancakes on this, and both times the food would be well done in the middle or at one burner, and under done at the opposite end of the pan.Overall I think the best place to use this pan is on the grill to prevent grease flare ups, and not in the kitchen. Outside I can make much more of a mess, then burn off any accumulate food stuff right on the grill.

I bought this to replace a single-burner square griddle pan. The good news is that it is very well made and the ridged grill side works great.Unfortunately, there are 2 problems. First, it doesn't sit right on my stovetop. The total griddle dimensions are larger than my stopvetop (I measured before I bought it), but the grease channel takes off an inch or so from the underside dimension. It works, but it's obvious that this isn't how it was intended to be used.The 2nd problem is that it doesn't heat up evenly. It will be super hot right over the burners but barely hot in the middle. As a result, you can't really cook over the whole surface at once, which kind of defeats the purpose of having a 2-burner griddle.

We bought this because we were tired of the cheap electric griddles and their uneven heat. The last electric we bought was so bad there were literally stripes on our pancakes where the element was. We read good reviews for this and bought it. We use it on a gas range over two burners. We typically use it for pancakes, bacon and such. The bacon cooked up well but we still had some hot spots where the actual burners are but the bacon cooked up good. Pancakes have not been good at all. We have tried low settings, pre-heating for 15-20 minutes and nothing really worked. We had pancakes burning in spots and hardly cooked in others (same pancake)! We have finally gone to only cooking one pancake at each burner location and that seems to work but of course we waste all the space that could be used. Maybe we just haven't learned the trick of cooking with cast iron but for now I can only give it three stars.

The reason I did not like this pan is because it is not heavy gaged enough to cook anything on medium or higher heat. If you attempt to cook something on a higher heart the pan warps and is no longer level on the burner resulting in uneven cooking. I would not recommend any Calphalon Contemporary pans but instead purchase from the Calphalon Unison line. To me cookware is an investment and I want to get the most life out of a product. I ended up giving this one away only after a few months of owning it.

Return it before give it a try. I got the pan that seems like it've been used. Feel bad about this, Not supposed to happen with Calphalon.

I have a new Samsung electric range with smooth glasstop. I was originally going to purchase a grill pan in stainless steel for double the cost of this one and now I am very sorry I didn't. I have had bad experiences with anodized aluminum cookware on this range top so I was hesitant but after reading some peoples reviews and Calphalon saying it was ok to use on glasstop I bought it. First use the pan warped albeit maybe not as bad as others I have had but it did. It is essential that the pan stay flat for proper heating and cooking. I only had the heat on medium since I was aware of this problem on ceramic or glasstop stoves.I'll give it a few more shots but I doubt it will matter. On a side note pan came adequately boxed in original carton inside an amazon box so it was not damaged in transit and it arrived on time on prime shipping.

When I first got it, nothing would stick to it and I'll admit I was very impressed.... BUT after only 5 months of light-moderate use (1-2 times a week) the non stick coating is no longer doing its job. Now this thing is like a grease magnet and impossible to clean, especially since you can't scrub it like you can with stainless steel. I take very good care of all my cookware and only have ever washed this pan with mild dish soap and a sponge. I never even put it in the dishwasher except for at the very end when the coating was already worn off, just to see if the dishwasher would actually be able to clean it.Not sure how this got such good reviews... maybe lots of people just used it once or twice put up their reviews based on the performance when the coating was brand new. Anyway, I'll be tossing this in the trash and replacing it with a cast iron grill pan. They are a little heavy but I'd rather have something actually gets better with age than worse.

Bottom immediately became discolored by the gas flames. Never experienced this before. Bought from Mayfair but replaced by Calphalon and it happened again. Actually, with three Calphalon pieces! Buy Analon, they look very similar and lasted forever for me.

I purchased this grill pan because my current grill pan isn't dishwasher-friendly. Unfortunately, there are features the first pan has that this one doesn't. Probably the biggest differences are the height of the ridges and a slight slope to drain away the fat. Cooking hamburgers on this Calphalon isn't that much different than in a regular pan; the burger just sits in it's fat instead of sitting on top of the ridges while the fat drains away. Other differences include a "helper handle" and a slight pour spout on my older grill pan. I'm thinking of pitching the Calphalon because of space issues and I've already got plenty of frying pans.

It may be me, but I can't keep stuff from sticking. It is supposed to be pre-seasoned, but it sure isn't Teflon. Maybe I am not using enough oil. If that is case, more detailed instructions might be helpful, specifically for people used to non-stick surfaces. After the first attempt at pancakes, I had to scrub so hard to get off the burnt batter, I know I destroyed the seasoning, so I re-seasoned. Still had trouble. Two possibilities: Need still more oil, or just not getting the temperature right. I am disappointed, but can't necessarily blame the griddle, but it takes some getting used to. If I were to recommend it, it would be with a warning to be prepared to experiment, until you got it right. Also, although it covers two burners of the same size, the temperature is still very uneven, even after 20 minutes.

Like the idea of this but it didn't cover 2 burners on my GE Monogram stove. It just wasn't long enough so i couldn't cook on both sides of the griddle. I tried turning it horizontally instead of vertically but it was still too short to cover 2 burners. Otherwise i like the product but it's pretty useless if i can't use it on both burners. If you are going to get this item measure your burners first, I wish i had....

I knew the pan would be heavy, but this con was not outweighed by perfomance. I have a gas stove and we have consistently burned a whole batch of bacon with every use. The middle gets very hot and the sides do not. I am guessing this is due to the wide reservoir on the side for collecting bacon fat. A whole strip of bacon will not fit sideways due to the space taken by the reservoir and I cannot justify the use of such a large pan to cook bacon lengthwise. Pancakes and frenchtoast stick terrible. I have several cast iron pans - two of which are more than 50 years old! I understand the seasoning process and how to use cast iron. This one gets the thumbs down. I thought I had found the answer to replacing a nonstick griddle every three years. Nope.

The problem I have with this item is that as with all cast iron, the more you use it the further it becomes seasoned. This does come per-seasoned but can still be improved with use.. I have a lodge pan that I can flip in sunny side up egg in and not break the yolk and would expect to build up the same seasoning here.Any time I flip this over, the other side gets direct heat, which means when I am doing steaks on the grill size, the flattop is directly on my gas burners and I destroy the seasoning in the area over the flame. Unfortunately this has led to food sticking. Overall I will stick with a single grill pan or one of their square griddles. Lodge is an excellent company and whoa gear I love, but this one just didn't work for me. They tried for versatility and in doing so, took away some of the advantage of having cast iron in the first place.As a plus, this is large enough dimensionally to fit over my burners very well and is pretty stable.

I'm pretty disappointed with this purchase. We have an electric stove and had been using a similar long griddle that sits on two burners. It was not cast iron though. It wouldn't heat in the middle, only above the burners. So I decided that I'd get a cast iron one, because they have such a nice even heat throughout the entire pan. We have used this about 5 times now and it also will not cook anything that sits in the middle. I am sad about this as I really wanted to love this griddle/grill.

I was very excited to receive this griddle after reading all of the positive reviews.Upon arrival, the first thing I noticed was that a big black bubble on the cooking surface. I touched it with my finger and it tore off, exposing the bare iron beneath.I tried to cook with it anyways, knowing that I was going to send it back for a replacement.I made pancakes in the morning and burgers at night. The results were a mixed bag.The surface may be slightly non-stick, but it's certainly not on par with a high quality non-stick surface. My pancakes stuck even though I slightly greased the surface. It performed poorly for pancakes.Dinner was a different story. Cooking burgers on this thing is a dream. No complaints there.My second griddle just arrived today. There are multiple big cooking surface bubbles on this one. Maybe Amazon got a bad batch, maybe Lodge Logic's quality has fallen off. Either way, I recommend avoiding this griddle.

thin - doubt it will last for actual grilling activities

Horrible pan worked great for a few months then totally warped! can no longer use it because nothing cooks evenly on it! Totally unbelievable since Calphalon is supposed to be a good name and you pay for it

Very disappointed, purchased this as part of a wedding gift. Found out the item had been used it had food residue the handle had burnt markings. Very embarrassing for me to hear. I had thought I was purchasing a new grill.

My husband ordered this pan for me for Christmas and it did come in a Calphalon box but I don't believe the pan is real Calphalon it feels very cheap and there are no markings on the pan what so ever I have real Calphalon pans that are marked and this pan looks and feels nothing like the real one!!

Do not buy this pan! It arrived yesterday (overnight shipping), opened it and washed it so I could do thick pork chops for dinner! First, I noticed the bottom inside (grill area) was ALMOST FLAT! I proceeded with the chops and the entire surfaced of the meat cooked. NO GRILL MARKS!Be happy and look at something different. Trust me, this is not a grill pan!I will give this to my neighbor to use on his outdoor camping trips. I guess all is not lost..At least for him!

my initial impression was that this item would be similar in quality to a Calphalon round grill pan I spotted at Williams-Sonoma for less money..... Wrong. after after putting to a kitchen test, my preference was to rate it a 1/2 star, but because the item met it core requirement and heated the food I suppose one star is fair. in short,, good on concept, but faired poorly on execution. the pan does not heat evenly, and the raised ribs do a poor job of creating the grill marks this item was purchased for. back to heat distribution for a moment... because its does a poor job of that, its performance under high flame temperature is equally as bad. any decent kitchen hobbyist knows high temperature with even heat distribution equals shorter efficient cooking times and and ideal food preparation.bottom line...this item is cheap in price and quality. in fact this grill pan falls in what I call Calphalons 'thrifty' product group. into their "Contemporary" line of cookware. a step above the anodized aluminum IKEA cook ware but well down the ladder of high grade home cookware. Comparing this grill pan to Calphalons Unison Sear Non Stick 12" was no contest. the Unison Sear Non Stick was a dream to work with. Learn From My Lesson.If you want impressive, high quality, professional grade results with home cookware, spring the 10-15% premium for Calphalon Unsion Line Cookware. You will be never look back or be sorry.MANGIA!! MANGIA!!

Do not like this griddle. Very disappointing. It's too heavy and kind of small. Stuff also likes to stick to it and it is hard to clean.

Very disappointed that mine cracked only after using a couple of times. I had the heat on low to medium low on my glass cooktop. Mostly used it to heat up tortillas. Not really sure why it cracked. I plan on contacting the manufacturer.

This was pretty expensive for it to not fit over the elements of my electric stove. It sits cockeyed and will be useless for making pancakes. :(

Does NOT work on induction ranges as it claims. Otherwise looks great

This thing is kind of smaller than you think and the way the handles are designed provides a great way for flames to touch your bacon grease. Poof. Look for another one.

The grill could have been great except the good size nick in one of the grill irons. (Not the flat side.). I am awaiting an exchange.