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Your cart is empty.The Lodge Cast Iron 10.5-inch Griddle is a multi-functional cookware that works wonders with all your favorite foods. This griddle is essential for big breakfasts, tortillas, quesadillas, roasted vegetables and grilled sandwiches. Cast iron loves a campfire, a stovetop, or an oven, and can slow-cook foods without scorching. It retains heat well so you can sear meat at higher temperatures and will keep your delicious meals warm for a long time. Whether used in a kitchen or camp, theses virtually indestructible cookware should last for generations. Made of cast iron, this griddle evenly distributes heat from the bottom through the sidewalls. Sporting a stylish black color, the cast iron cookware looks good in most kitchens and it doubles up as an excellent source of nutritional iron. Measures 10.5-inches diameter and .5-inches deep. Cast Iron, like your grandmother used, still ranks as one of the best cooking utensils ever made. It gives you a nearly non-stick surface, without the possible harmful fumes generated by preheating chemically treated nonstick cookware. The American-based company, Lodge, has been fine-tuning its construction of rugged, cast-iron cookware for more than a century. The black patina given to the cookware by the factory seasoning process is, in fact, vegetable oil that has been baked into a piece of cookware that has emerged from an individual sand mold. This coating of oil is a functional application and not a cosmetic application. The cookware is hanging as it rides through the electrostatic sprayer and commercial conveyor ovens at very high temperatures. This allows the oil to penetrate deeply into the pores of the iron which creates an easy release finish. As a result of this process, you may see a blister or bubble of oil at the southern-most point or at the end of the handle of the cookware piece. If visible, it will rub or flake off with your finger, leaving a brown spot. Don’t worry, it’s not rust but a seasoned spot that is brown, indicative of the varnish stage of seasoning. As a matter of fact, this is the color of home seasoned iron until it has been used several times. The brown spot will turn black with use. Item weighs 4.65 lbs.
Sally
Reviewed in the United Kingdom on February 7, 2025
Love this cast iron pan, no nasty coatingWish it was tad bit bigger though.
Scott
Reviewed in the United States on January 8, 2025
I'm learning to cook using cast iron, did plenty of research and the price was right. I cleaned and smoothed the cooking surface and have seasoned it several times. I'm enjoying using it to cook my meals.
Giovanni B.
Reviewed in Germany on September 30, 2024
Sehr schöne flache Gusseisenpfanne, ideal für Pfannkuchen. Lodge fertigt dieses schwere Gusseisen-Kochgeschirr in der eigenen Gießerei in Tennessee. Der Boden ist gratfrei und liegt sauber ohne zu wackeln auf unserem Induktionsfeld auf. Die Lodge Gusseisenpfannen sind nicht emailliert, sondern nur mit Pflanzenöl behandelt und müssen deshalb sorgfältig gepflegt werden, um rostfrei zu bleiben, ebenso wie vergleichbar hergestellte Produkte z.B. von Skeppshult und im Gegensatz zu emaillierter Ware wie z.B. von Le Creuset oder Staub. Bei richtiger Behandlung hält dieses Gussgeschirr eine Ewigkeit. Lodge hat teilweise eine etwas "rustikale" Verarbeitung, z.B. mit groben Bearbeitungsspuren am äußeren Rand der Pfannen, aber das gehört für mich einfach zum rustikalen Image der Marke und tut der Qualität und Nutzbarkeit keinen Abbruch. Da, wo es drauf ankommt, ist alles perfekt. Wer keine "Made in China" Gussware will und trotzdem nicht die Premium-Preise für Skeppshult o.ä. ausgeben möchte oder kann, ist bei Lodge aus den USA sehr gut aufgehoben und braucht nicht auf kurzlebige, gesundheitlich fragwürdige Teflonpfannen ausweichen.Der kurze Griff der Lodge passt für uns sehr gut, weil wir die Pfannen so unter den Küchenschrank hängen können. Sollte mal eine Pfanne nicht ganz trocken sein, kann sie so von selbst abtropfen, wodurch die Gefahr der Rostbildung reduziert wird. Zusätzlich zu dieser flachen Ausführung und unserer anderen mit hohem Rand werden wir voraussichtlich noch eine Grillpfanne mit geripptem Boden von Lodge kaufen.
Alejandro M. C.
Reviewed in Mexico on August 19, 2024
Es un producto caro y pesa, pero es un gusto cocinar, y después de supuso lavar y secar para que no se oxide
Bert
Reviewed in Sweden on June 23, 2024
Bra kvalite helnöjd
preet
Reviewed in the United States on October 24, 2024
We finally threw away all the toxic non-stick pans away!This has excellent build quality, the surface is very smooth and after the initial curing, works wellI can easily make and flip sunny side up eggs with a few drops of oil, without having to worry about them stickingLike all cast iron pans, it takes a minute longet to heat up because of the thick metal, but, one can turn the flame off much sooner and it continues to stay hot for minutes after. Another plus is the uniform heat it delivers. The bread slices brown uniformly equally and are picture perfect if done well!But watch out!1. Its heavy!!! It’ll give you a good forearm and wrist exercise2. The handle gets super hot, and the removable silicone rubber cover is a life saver. Don’t expose the silicone rubber to direct fire as it can burn and melt
Ratana-Enana
Reviewed in Canada on September 11, 2023
Uses ate pancakes and grilled sandwiches. Excellent and I also have yhe little Amazon basics handle silicone sleeve separately. Love it. I'm only using stainless steel pots and I have cast iron now for the rest. Easy to use and clean. I have a can of spray oil which I spray on the surface before I keep this and the other one in the oven for easy access as they are hefty but manageable.
Bought with my own money
Reviewed in the United States on May 25, 2023
I'm so happy with this griddle. It's perfect in every way.Perfectly flatPerfectly non-stickPerfect heat distributionPerfect heat retentionWill last basically foreverMade in USAFirst off ignore the pictures of sticking and rust. Those are by people that don't do their research. Unlike you. :) It's not hard and there are hundreds of reviews and youtube videos explaining how to use cast iron.All I did was cook bacon on it two times to improve the factory seasoning. Now I only use it for french toast, pancakes, and eggs. This makes it extremely easy to maintain the seasoning.Now all I do is hit it with cooking spray and cook. When finished I wash it under a stream of very hot water. If there are any debris I use one of the Lodge plastic scrappers or a medium stiff brush. Then I put it on the burner for 3 minutes to dry it out so it doesn't have a chance to rust. That's it.If you have trouble with sticking do this: First clean and re-season it (watch some youtube videos). Second make sure the griddle is not too hot using a IR heat gun. Third. Use a lot of cooking spray or better yet butter. As you get experience you'll learn exactly howNow why go to that little bit of extra effort instead of a non-stick pan? Because non-stick pans break down over time putting all that garbage into your food. Because non-stick pans eventually warp which means they won't heat right on a glass top stove. Because Cast Iron will last a lifetime and then some and I don't like buying new pans every few years.Finally and most importantly this heavy metals griddle is made in the USA. If you don't think that's a big deal google articles about dangerous goods coming out of China. Which is the last thing you want for a cast iron pan that you're going cook your food in. All the heavy metals that China lets slip into their cast iron is going to end up in your food!
Opinion Shared
Reviewed in the United States on September 25, 2020
Not much to tell it is a Cast Iron Pan and makes excellent fried eggs. Upon receipt I heated up the pan and pored water in it to boil, after it boiled off I killed the heat and wiped it down with canola oil not that it needed seasoning as Lodge does that perfectly well from the factory.To make the eggs I used a tablespoon of butter after heating the pan to a high medium heat on a glass top range. I watched as the butter shimmered and began to boil uniformly across the surface then cracked a pair of eggs on the counter and released them into the pan. After this I poured some water around the eggs not much mind you and then took a glass lid from another pot and put it over it and set a timer on my phone for 2 minutes.2 Minutes later perfect sunny side up eggs that were as easy to remove from the pan as any non stick ever was and by goodness they tasted one heck of allot better also.As the pan cooled a bit I took a few paper towels and wiped it out over the sink flipped it and wiped the outside as well with the little remaining butter in the pan. Then I placed it back on the burner and allowed them both to cool down on their own. When cool I placed it in the oven for safe keeping.Cooking with cast iron is different and honestly better than stainless or non stick which chips and puts dangerously sharp hard chips into the food you are eating.After cooking these eggs and some grilled cheese sandwiches on this I took my two remaining nonstick pans and tossed them in the garbage can.This evening I ordered a Lodge cast iron double Dutch oven, can't wait to put it to use.Yes Cast Iron takes a different approach to both cooking and cleaning but there are enough great youtube videos out there to get one past the differences and maintenance. Honestly after educating myself and working with Cast Iron in the past uneducated I can see my prior mistakes and how to avoid them now. Mostly what is important is the cleaning and keeping cast iron oiled with Canola oil. Not any oil will do as I used olive oil in the past and it did go rancid and gummy on me when not using the oil for a long period of time. Canola oil will not do this and has a higher smoke point as temps go. USE CANOLA OIL.
Sandy
Reviewed in the United States on February 28, 2019
I finally found enough courage to move from non stick to cast iron griddle, and this was my first purchase. Long story short, I am super impressed with the difference! I primarily use this griddle to make dosa (an Indian form of rice and lentil crepes), and anyone who has experience with this dish can attest to the fact they are delicate and easy to mess up. I did face hiccups initially, with food sticking on to the griddle, but as time progresses, this keeps getting better and better,as promised. I refreshed the seasoning after the first (failed) use, and since then I haven't had any problems with it. Nifty, small workhorse that's going to be a great addition to my kitchen, for years to come, by the looks of it. I don't care about the handle holder though. It keeps sliding off, which is really dangerous. You can get a lot of helpful tips online about initial seasoning and regular maintenance of cast iron cookware.
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