Lodge Logic Pre-Seasoned 10-1/2-Inch Round Griddle

However if you have limited space in your kitchen cabinet get the combo cooker. The lid is nearly as large as this one and you get the fry pan as well.

On the plus side, this pan being thin fits right under the stack of cast iron pans I already own. So if you cook for a large family and want to serve everyone faster, this is a good way to go as an additional pan.


Awsome Skillet   August 10, 2005
 16 out of 16 found this review helpful

Man what a great pancake and a grilled chesse skillet. It's the perfect size for pacakes. I'd give it 10 stars if i could. Love it.


Perfect griddle for up to two people   September 11, 2006
 11 out of 11 found this review helpful

I'm a huge fan of cast-iron, so when I was in the market for a griddle I turned to Lodge. This is actually the first new cast-iron pan I've owned (the others I was lucky enough to inherit from my Grandmother), and while I know how to season one properly, it was worth the convenience to buy one preseasoned.

I broke-in the griddle with some pancakes (an Alton Brown recipe) and they turned out amazing, better than any others I've ever had or made. The heat retention of cast-iron really makes a difference, and the low sides of the griddle made flipping the pancakes simple. The size of the griddle was perfect for my range and allowed me to make either 4 small pancakes or 3 medium sized ones at the same time. They browned perfectly and didn't stick at all (per the recipe I buttered the pan and then wiped the excess off between pancakes).

I know cleaning might intimidate those unfamiliar with cast-iron but it couldn't be simpler. If there is no burned food on it, just wipe it down with a cloth (I actually use a wad of paper towels) dampened with warm water right after you're done cooking. While the griddle still is still warm (which will be for quite a while), put a light layer of vegetable oil on the cooking surface and you're done. If there was some burned food on it, just start by scrubing it lightly with a stiff bristle brush and warm water (once again, easier if the griddle is still warm) and then dry off and oil.

Once again, this is a great griddle that makes great food and is simple to take care of. If you've never tried cast-iron before, you'll be amazed how much easier it is to cook on since it has no hot spots (once it's warmed up) and retains heat for a long time. Just be sure to get a good mitt or cover for the handle. Also, if you have a lot of people to cook for, I might suggest getting two of these griddles instead of a large one that spans multiple burners (unless your burners are close together or gas).


My most used stove top utensil!   November 17, 2005
 16 out of 18 found this review helpful

How did I ever live with out this thing? I use it for most every dry-cooking task. My fave: flour tortilia pizza-dilia. Always on hand in my house: Flour Tortilias, jarred tomato pasta sauce and cheese...plus anything in the fridge. Olives, peppers, sausage, turkey pepperoni, frozen spinach, you name it. Preheat griddle, throw tortilia on, spread sauce on top then cheese and any thing else. I pre-cook onions and bell peppers in microwave to soften (i use to saute, but we're talking desperation dinner here) I run it under the broiler to brown off and voila! PIZZA-DILIA! Above all, it's quick and I'm pretty sure it's better for you and know it's quicker than delivery.