Side by Side Comparison of: Lodge

These work great. I can use it on the cast iron pans, baking stones and coated pans. Ridges help to get into small areas. They have been very durable.

Love these scrapers, They fit the groves and ridges of my Lodge Grill Pan perfectly! I like that they are nice and stiff for cleaning even the tough grilling residue after charring my steaks. I've used these scrapers to clean between the groves after cooking juicy hamburgers, rib-eye steaks, grilled ham and cheese sandwiches, and chicken thighs so far. These nifty scrapers clean the groves without harming my cured cast iron surface. Not only are these scrappers effective cleaning tools, they are also properly designed to fit most any hand I would think. Anytime I order Lodge products they are delivered here at my doorstep ahead of schedule often times. But never late. Great product, great seller with good customer service by the fast delivery.

I bought these for my husband. He's been really into the Lodge brand and cast iron through grilling season. However I've found I love these on my stainless pans too! We scramble a lot of eggs and no matter what I do I can't get through making eggs without a stuck on mess. I HATE doing dishes and HATE hearing scraping on my stainless pans. The plain/rounded edge does an awesome job peeling up that stuck on egg so I can put my pan in the dishwasher with no worries.

These are perfect for scraping my cast iron skillets and griddle! The notches fit perfectly on the ribbed grill side of the griddle which helps remove cooked-on food particles, and the rounded corner works great on bottom edge of the skillet. These are a must for anyone who cooks with cast iron!

I purchased these scrapers to use with my Lodge griddle. I am new to cooking with cast iron, but I found these very easy to use and quite effective. I primarily use the flat side, but the grooved side is handy as well.

These scrapers are a must-have for Lodge pans that have a ridged bottom. They make clean-up a breeze. I used to try using a sponge or a scrubber, but nothing gets into the grooves like these scrapers. The curved part gets into the "corners" of the pan, too. The scrapers get off stuck-on food, but don't disturb the seasoning.The package has 2, but I'm only using one. I guess eventually it'll wear out or something and I'll start using the other.

Living in California, it is possible to grill outdoors more often than not. With the number of rainy days we had this past winter, grilling was much more challenging. I had wanted one of these more or less for those days when grilling really wasn't an option, but you wanted to get some of the effect of grilling. The more I used this pan, the more often I used the pan. It grows on you. I am glad that I bought it, use it reasonably often, and although I still prefer to grill outdoors, this makes it very easy to "grill" indoors. Knowing what I know now, I would buy it again, and wish I had bought it sooner. Just a nice addition to the pan collection.

This has become my favorite thing in the kitchen. And this was incredibly inexpensive, even compared to getting it at a major retail store. Keep in mind that this is cast iron, and there is a way you have to take care of it to prevent rust. I've seen the negative reviews on here and I feel like they did not take proper care of it. Here's some tips to help you out (thanks, Google):Instructions1. Clean the skillet immediately after use, while it is still hot or warm. Avoid soaking the pan or leaving it in the sink, or it may rust.2. Wash the skillet by hand using hot water and a sponge or stiff brush. Avoid using the dishwasher, soap, or steel wool, as these may strip the pan's seasoning.3. To remove stuck-on food, scrub the pan with a paste of coarse kosher salt and water. Stubborn food residue may also be loosened by boiling water in the pan.4. Thoroughly towel dry the skillet or dry it on the stove over low heat.5. Using a cloth or paper towel, apply a light coat of vegetable oil or melted shortening to the inside of the skillet. Some people also like to oil the outside of the skillet. Buff to remove any excess.6. Store the skillet in a dry place.Additional Notes:Using soap, steel wool, or other abrasives is not the end of the world, but you may need to re-season the skillet. If the skillet is well-seasoned from years of use, a small amount of mild soap may be used without doing much damage – just be sure to rinse it well and oil it after drying.Remove rust using steel wool or by rubbing it with half a raw potato and a sprinkle of baking soda (seriously, it works!). Again, it may be necessary to re-season the pan after cleaning.

I love lodge cast iron products, it really helps with getting an even heat source.Make sure to clean the cast iron with a sponge to material that won't scratch the cast iron, also you gotta be sure to coat the whole cast iron with a light coating of some oil to prevent it rusting.I learned the hard way about coating it with oil after washing. I had left it on a dish drying rack over night after washing it for the first time, and the next morning it was covered in rust.

I've used it twice now, for thick boneless New York steaks, and it's done a fine job. I did season it again before using. I used olive oil. I turn the heat on the electric burner up very high. Yes, there is a lot of smoking. I did my cooking of the steaks on warm days, with several windows open, the kitchen ceiling extractor fan running, and the kitchen and adjacent room's ceiling fans going. The smoke dissipated pretty fast that way. The steaks turned out fabulous. I realize not everyone is going to have the ventilation and fans that I have so be prepared for smoke (white smoke) and try to "shoo" it out windows or a door. The results are worth the smoke.I found that the 10.5" size I bought was just right for the steaks, and they were large.

Got this pan because we like our cast iron skillets. We bought it to cook steaks with hoping the fat would be drawn away from the steaks. Well it did just that and left great grill marks. But.. it was a lot of work to clean. It took twice as much salt to get into the groves and you can't just wipe it clean like any other skillet. We don't use it as often anymore because it is hard to clean and the steaks just don't taste as good without all the juices and butter that goes into cooking it. It would probably be great for other meats but we just haven't tried it yet. Will probably have to do some research to see what the best way is to cook with it.

I bought this to take on a 10 day camping trip in place of my Weber Smokey Joe Silver, because it takes up so little space compared to the Weber, a chimney starter, and a big bag of charcoal. Plus, the Weber is messy being a charcoal grill and all. Although this is a pre-seasoned grill pan, I've owned enough cast iron pots and pans to know that seasoning it once more before I use it never hurts. So I seasoned it and off we went camping. What always amazes about cast iron is how the food tastes. I'm not sure why but the burgers we cooked on this griddle may have been the best I've ever tasted. We also made chicken and it was also superb. For clean up, we just pour a little boiling water in it and scrub it quick and then rinse again with boiling water. I dry it and put it back on the heat, coat it with a light coating of oil and out it away. To be able to buy a pan that will last generations for under $20 that produces great tasting food is the bargain of a lifetime. I'm still not sure why food tastes better when it's prepared on cast iron but there's a noticeable difference.

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.

the only thing better is that awful chain male to scrub your cast iron pan. that it can also be used on a grill rack made this a no brain-er to buy.

Works great for scraping off gunk that has begun to harden onto my cast iron pan without having to soak/remove my seasoning. The grooves are great for grill pans while the curved side works well on my other skillets. A two pack for $3 is as good of a price as you'll find anywhere, too.

These work really well for cast iron pans or cookie sheets but it would be better to have another edge w/ a smaller radius than the big one but more of a radius than the 90 degree corners. That would make it easier to clean around the inside edges of the pan.

I have one of the Lodge ridged cast iron pans, and using this scraper definitely makes cleaning much easier. I'd say they could only be better if the smaller teeth were just a bit wider so it could scrape the sides of the ridges, but a little wiggling around gets the job done. Well worth the few bucks for an add-on.

I bought these because they were in the 'is often bought with' section when I purchased my Cuisinart Griddler. These were fairly inexpensive, but nice quality. My only complaint is that the 'tongues' don't really fit the 'grooves' of my griddler plates... the big side is too big, the small side is too small, so it really only cleans about 2/3 of the width of the grooves. This definitely isn't a flaw in the product, but I wish they had made the 2nd one slightly different to accommodate other pans/plates - instead they are both exactly the same. I don't really need two that are exactly the same.

Great! has 2 different widths so fits different grill pans with different width and depth of ridges. It doesn't hurt teflon or ceramic grill pan surfaces, and is wonderful on cast iron. Just wish it had a longer profile or handle so I don't get my fingers so close to the hot grilled veggies and hot pan surface, but it's totally workable if I just pay attention so as not to burn a finger. Helps with hand washing the grill pans too! Makes cleaning them so much faster and easier.

I like it, but clean up is a chore. I bought the grooved clean up pieces as well, and they are definitely helpful, but it is still difficult to clean in between the raised ridges. They create lovely "grill" marks and obviously cast-iron is great in the kitchen. I would have given it a 5 star but for the cleaning issues.

I love that is this a made-in-America product and the ridges are thick. I wish this pan had deep, angled side divots like the Staub grill pan to drain the cooking grease, which would make it the perfect pan. I also found that the initial seasoning to be uneven, so I seasoned the pan with six coats of cold-pressed, organic flax oil when it arrived. Upon first use, the pan is already just as good as any non-stick pan I've ever owned without nasty chemicals. While it's not the flashy enameled goodness of a 12" Staub grill pan, the Lodge's $19 price tag could fit my budget whereas the $249 Staub could not.

For the price, this product is definitely worth it. It's fairly heavy so it feels like it is a high quality product and it gets the job done. I've tried to cook many things on this, from sauteed vegetables, to steak, to grilled corn, to chicken thighs, and they've all come out great. Since the skillet is also fully metal, it's been doing great when I leave it in the oven on high temperatures. The pre-seasoning on the product is very pleasant and it's been able to retain a lot of the flavors I've used in previous cooking sessions, which is always really nice.One thing that has been difficult for me is the cleaning aspect of it. If I read correctly, you're not supposed to wash cash-iron skillets with soap and a sponge, so I've had a hard time fully cleaning the pan. I've acidentally cleaned it with a hard sponge before and I could see some of the metal scraping off the skillet. It's much easier if you clean it directly after you finish cooking -- when the skillet is still hot and the juices / food haven't caked in yet.

This is a great pan. I knew a cast iron pan was a must have if you really want a good sear on food. I didn't have experience with a cast iron pan before, but I knew I wanted one so I did done research and came across this one. I went with a grill pan. It said it is pre seasoned, but when I sear the food with a little EVOO it sticks sometimes, maybe it's because I try to flip it before it "naturally releases" but I'm afraid by then it'll burn. It is very heavy, I'm 26 & very petite (under 90lbs) and I have to use both hands and make sure I have a stable grip on it. So if you're petite and not very strong, it may be difficult for you too. I usually sear the meat for a cpl minutes each side then finish in the oven/broiler. The handle gets extremely hot even with the silicone handle on, so don't scotch yourself like I've stupidly done taking out of the oven. I hand wash it and haven't had any problems with rust.

First use, I rinsed, wiped dry, oiled and put it on low flame while I seasoned some lean pork chops. In eight minutes or so on low flame, the pan got quite hot. Chops did stick a bit, but moved them quickly and did not stick again. Chops cooked beautifully!Took other reviewers' advice - rinsed and brushed with vege brush while still warm. Then wiped with vege oil on paper towel. Since it is not yet fully seasoned, took some effort to clean after first use, but should be fine after several uses. Will resist the urge to use soap.This pan is VERY heavy. Takes two hands to move it.Very happy with first use, and looking forward to getting it fully seasoned. We have many fine pots and pans, but excited about this baby.

This is a good pan for cooking like a grill. For me, the pros include: looking like grill cooked food and that the fat can go into the grooves away from your food. The pan does cause some smoke but it wasn't too bad. I did make sure my meat was room temp-ish and that my pan wasn't too high, thanks to other reviewers tips. My biggest con was the cleaning up of this pan. Yes, it does get better with time but I highly recommend reading and following the helpful tips of other reviewers with cast iron experience. I can now include my helpful bit about the cleaning part which would be to buy a piece of chain-mail to clean this item. First I bought the lodge plastic cleaning things for it and wanted to cry after the first hour, even though I'm sure it was better for the pan than what I wanted to do, which was use a Phillips flathead. I will still season this pan after every use. I don't use this pan as often as I thought I would but at least I have it and it will be nice to use in the winter. Fits about 2 decent steaks.

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.

Being that these are true Lodge products, I figured that they would have been a bit flexible....but instead they are almost the hardest plastic known to man which I can see being an issue after extended amount of uses.

very difficult to review this, i have used it a few times and it is good at scraping out my lodge cast iron griddle/range grill, but it doesn't really clean anything. it can get bulk out if there is bulk, which there rarely is, but to scrub out between the "grill" you gotta use good old fashioned elbow grease and likely a butter knife or something wrapped in a cloth, my fingers sure aren't getting in there, and i am not leaving anything there to sour. it ALMOST does what you want it to do.

The little nibs do not reach the bottom of the grill pan - they are helpful to get the sides of the ridges, but I still have to scrub with a brush to get the bottom. I do like using the rounded side for my normal cast iron pans.-----[...]! :)

I thought these would be flexible, but they're not. Just hard plastic squares. They do what they're meant to do, but I can't say I would buy these again. I can find about anything I already own to do the same job as these. I thought they were "special" scrapers, but they're just chunks of plastic.

This scraper is the "crucial" companion to your cast iron cookware as they'd like you to believe. It does what they say it does, for the most part.The reason I purchased this in particular was to scrape out gunk from between the raised parts of my two grill pans. Unfortunately the tines that are designed specifically for this purpose are not long enough to effectively remove gunk from inside the pan. The only way for it to reach the bottom of the pan is to hold the scraper perpendicular to the pan, which is an incredibly awkward angle to try and scrape.This is a decent product, but I feel there are better alternatives on the market.

This is the only style of these I've ever purchased. I am interested in seeing if there are others out there that can help break off the stock on charred project left on my grill. But as a home user style. This would be quite sufficient

THe only downside are things like cheese and stuck on sauces. Even with using/washing with kosher salt and a little dishwashing liquid, these are very cumbersome to come off. Plus with the grates, it's like food sticks more and it makes cleaning a challenge because you never seem to be able to get it completely clean.

This pan wasn't pre-seasoned. The burgers I cooked on it stuck horribly. When we washed it after, rust was everywhere. It actually left some light rust stains in our sink. So right now, it's not my favorite pan. However, I do love cast iron. I'm sure after some real seasoning and care it will become one of my favorites.

Product quality is great, as expected from Lodge. The issues is the design itself (and my not thinking through how the product work.) Unlike a true "grill" that allows heat up through the "grills" to cook, the only on this comes from where the food touches the raised "ribs". Mean longer cooking, uneven cooking, and a pain to clean up. I've tried chicken, steak, and burgers - all with unsatisfactory results. I do like it for "grilling" vegetables - zucchini, onions, pepper, etc....adds a nice texture to them.

I tried SO LONG and SO HARD to make this the best pan I owned. I mean, I cooked the right stuff in it; seasoned it; stuck it in the oven; seasoned it; never washed it, only scraped it; seasoned it...again and again and again, and basically did EVERYTHING I could to make it NON-STICK... For freaking months. Then one especially disastrous dinner time I opened the back door and hurled the damn thing right across my backyard...it dented my fence. Anyway, I do appreciate that lots of people have mastered the art of cooking in a cast iron pan and making it non-stick and that's why I didn't give it 1 star; I accept user error may be partly to blame.

The pan is advertised as "pre-seasoned," but I think you would be better served in seasoning the pan yourself. My first couple of uses were okay, but there was a greater level of sticking than I am accustomed to in using a cast iron pan. The pan also heats up quickly and tends to be hotter than other cast iron pans in my collection. That should be taken into account as you cook.

I have had a lodge logic pre-seasoned frying pan for 8 years now. I love it and cook it it almost daily. I choose the grill pan to grill meats (particularly fish).Cooking: It has an even cooking temperature and is similar to a grill. I loved the lines on the product.Warning: The meat and several foods stick to the pan's ridges. It's almost impossible to clear. I hardly use it but will occasionally with caution. I had the pan almost a month now so I won't return it but buy with caution.

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.

I am not impressed with this item. Although this is a sturdy product, I am not happy with the way it scrapes and I feel it very much needs improvement. I have another brand (of flat type pot scrapers) that works much better, even for grills. I would not buy this item again and I would not recommend it.

They don't scrape off cheese or meat crust as well as I expected!

These don't work. The grooves don't even fit the grooves on the electric grill. Flimsy! Hard to hold and use.

With all the good reviews, it should be very good.As a test, fry a steak in a lodge cast iron pan, then try to scrape off the residue with the Lodge scrapper. It did not clean good. After multiple running in warm water, heating up the pan again, etc. The scrapper still did not do a good job. Got mad and just use a steel wool scrubber, which did the job.

These don't seem to do the trick. They aren't sturdy enough to get the really tough stuff off, and when I heated the pan a bit to loosed the stuck-on bits, the ends of the scraper melted. Please make these at least as heat-resistant as a normal spatula.

Didn't find these to be that helpful. They didn't seem to fit exactly between the grill sections, and you're supposed to use them when the grill is still slightly warm,so they partially melted. I'll just scrape the grill down with a metal spatula like I have before. ( Grill brushes scare me, especially after seeing a news clip on how tiny metal particles can come off of them and can be swallowed by people who then have gotten serious internal injuries.)

I love this can I have used it quite a bit it gets very rusty sometimes and I'm very disappointed in that. But other than that it seems to work well almost as if I'm using it as a barbecue. Make sure that you wear gloves because this pan gets really really hot. When I buy this pan again I'm not sure if I had to do it over again I might buy the Teflon version. I will think about it.

I really really really wanted to like this. But honestly, cleaning this thing is one of the worst ordeals I face when I use it. If you wash it with water, it will rust. If you try and clean it with a cloth, it remains dirty, if you leave it be, all the burnt marinades/sauces will be stuck and build up within the pan...

I just got mine in the mail, and am planning to use it for the first time this afternoon. I wanted to go ahead and write a review beforehand just to point out something disappointing that I haven't seen in other reviews. The top edge all around the grill pan is very "sharp" because the iron is not rounded, like the panini press. I realized that I am going to have to be very careful handling this pan and, since it is fairly heavy, that is going to make it tougher. Sure seems like Lodge could've corrected this "flaw" by now. I hope that, otherwise, it will be a very nice grill pan.

First of all, I cannot believe the countless positive reviews of this grill pan. I feel incredibly frustrated with it. I used PAM coconut oil on the bottom to grill 2 chicken breasts and the outcome was terrible. Stuff got stuck to the pan to the extent that I was unable to clean it entirely anymore. The food is tasty indeed but is the trouble worth it? Not really. Since I can't return it having used it, this item will probably land straight into the bin. I would give it a 0 star if I could! Just lost $20.Update: I contacted Amazon and they were willing to offer me a refund. Five stars for the Amazon customer service.

I'm a huge fan of Lodge Cast Iron and own several frying pans, an enamel-coated Dutch Oven, two outdoor/camp Dutch Ovens with all the accessories (trivot, lid stand, gloves, lid lifter). That having been said, I'm very disappointed with this grill pan. It works okay enough and the price is reasonable, to be honest, it's just completely unnecessary. Save yourself a lot of time and frustration and just use a regular cast iron pan for everything. It will sear better and will be WAY EASIER TO CLEAN. That's the biggest problem with this pan; it's far too difficult to clean. I barely use this pan and will most likely be getting rid of it very soon...

I thought this would be a good alternative to grilling outside. Wrong! The pan size is great and it heats evenly, however, cleaning it is a nightmare unless you're going to washing all the grease down your sink drain (definitely a no-no). I grilled 7 burgers and at the end the grease was just trapped in the grooves and since I couldn't handle this pan until it cooled because this entire pan gets scalding hot the grease dried out in the grooves. Needless to say I had to figure out a way to remove the dried on grease before could actually wash it. Tons of paper towels later and a lot of brillo it finally got 'somewhat' clean. I want to throw this thing in the trash but my husband won't let me.

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.

Unnecessary junk. Period. I'm new to cast iron and thought I needed these and one of those chainmail scrubber things to deal with the painful downside of cast iron - cleaning it after use, WRONG. The ABSOLUTE BEST way to clean any cast iron pan is a cheap box of salt, some warm water, and a rag or a couple paper towels, oh, and time and elbow grease and a growing appreciation for the classic functionality and cooking forgiveness of cast iron. Pour in a small pile of salt, a splash or water to keep it together and in the pan, and start rubbing away the crud like magic, then rinse it out, maybe repeat if needed, heat it on the oven for a couple minutes to dry, wipe on some olive oil, and done. These things? Completely unnecessary and useless compared to the salt scrub method. No they don't fit the grill pan grates, they don't remove stuck on crud without sending it flying across the kitchen and landing who knows where, and they are less than worthless after using the salt scrub method with ease.

These are shown together with a Vremi cast iron grill skillet, yet the spacing of the teeth on either edge of this product do not align with the grill grooves of the skillet, are are therefore a useless waste of money for me.

Wasted my money, does not work at all.

Fine

Don't buy !! absolute waste of money , they are soft plastic , they melt if the pan is hot , they wear down Very Fast .

I have a lodge pan so I thought these grooves would fit. Unfortunately they do not and i end up having to use the edge to clean one groove at a time.

I don’t like it, is heavy really heavy.And if i leave it in the sink for 1 h starts to rust :(Quality not so good, unfortunately!

This rusted after 1 use and I followed cleaning directions

Terrible pan, everything sticks even if you use too much oil. Too bad I can't return it. Sorry I purchased it.

This product completely rusted after one use and looks completely discolored. It also gets really hot as the handle is connected to the rest of the hot plate.

We bought it and hardly used. Its getting rust all over and we had to discard it.

So disappointed in this pan! I just opened this it came out of the box with rust on it! (see picture) I would think twice about choosing this as a grill pan if it already comes brand new and is damaged.

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.