Lodge L9OG3 10.5 Inch Round Cast Iron Griddle, Black
|Price:||+ $26.45 Delivery|
- Unparalleled In Heat retention & Even Heating
- Seasoned & Ready To Use
- Brutally Tough For Decades Of Cooking
- Made In America Since 1958
- At Home In The Oven, On The Stove, On The Grill Or Over The Campfire
- Easy Hand wash, Dry Promptly & Rub With Cooking Oil
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From the manufacturer
10.5 Inch Seasoned Cast Iron Griddle
The Lodge Cast Iron Griddle delivers heavy-duty performance, with lower side walls and a wider cooking surface. Great for the stovetop, campfire or oven.
Product at a Glance
- The right tool to sear, sauté, bake, broil, braise, fry
- Brutally tough for decades of cooking
- Seasoned for a natural, easy-release finish that improves with use
- Unparalleled in heat retention and even heating
- At home in the oven, on the stove, on the grill or over the campfire
Why Buy Lodge Cast Iron
As the only full line of American-made cast iron cookware, Lodge boasts quality that has been unmatched for over a century. Even heating, a natural easy-release finish, versatility and durability are the hallmarks of our great cookware. We don't just make cast iron; we make heirlooms that bring people together for generations.
About Lodge Cast Iron
Founded in 1896, the Lodge family has been making high quality cookware and accessories for over a century. Lodge Cast Iron operates two foundries on the banks of the Tennessee River in the small town of South Pittsburg, Tennessee; a town Lodge is proud to call home. The company is built on family values, American history, and high quality cookware. All Lodge seasoned cast iron and carbon steel cookware is proudly made in the USA, meaning you’ll get craftsmanship that has been passed down through generations.
Cooking And Caring For Your Lodge Seasoned Cast Iron
Caring for your cast iron doesn’t have to be complicated. Lodge cookware comes already seasoned and ready to use, so you can make your family's favorite recipes right away. You can use it on any heat source, from the stove top to the campfire (just not the microwave!). The more you use it, the better the seasoning will get.
- Wash cast iron by hand with mild soap or none at all
- Dry promptly and thoroughly with a lint-free cloth or paper towel
- Rub with a very light layer of vegetable oil, preferably while the cookware is still warm
- Hang or store cookware in a dry place
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Top international reviews
It's really simple. You never cook dry. This is old school cooking 101. You never pour a cake mix into a baking pan without buttering the pan. And you never put anything on a heated griddle unless you oil or butter it first. When I bought this I decided to try coconut oil and it works pretty well.
Another reviewer advised against vegetable oil and he's right in the sense that if you overheat vegetable oil on a griddle you will essentially create a glue that will cause things to begin to stick to the griddle. This isn't a problem if you're vigilant and avoid burning the vegetable oil. But the better advice is simply not to mess with it.
As has been mentioned by others, if you always treat the surface before cooking on it, you won't have any trouble with anything sticking to it EVER. I bought this to make pancakes and it's been nothing but joy. I also filled the entire pan with egg batter and made scrambled eggs and then mixed that in a mixing bowl with rice which I had made in the rice cooker to produce egg-fried rice. Worked great.
There's nothing like cooking on cast iron. It creates a self-contained uniform heat that produces wonderfully consistent results. On the other hand, when used without care, it produces burnt food that seemingly requires a jackhammer before you can remove it from the pan. If you're a patient person you'll do fine. If you think cooking goes faster by turning the burner on high, then this is not for you.
The best advice I can give is to ALWAYS keep it oiled. Until you get used to it, UNDER heat rather than overheat. If you overheat with a cheap oil, you now have glue and you have failed to ALWAYS keep it oiled (not glued). The natural result of producing glue will be food sticking to the pan. If you fail to remove ALL of the glue, you will CHRONICALLY experience food sticking.
Heat the griddle slowly. Run some cold water on your hand. Then flick the water onto the pan. When the water bubbles up and evaporates the surface is ready for cooking. If the water immediately steams off, the surface is too hot. Turn down the burner and wait. DO NOT PUT FOOD ON THE SURFACE until it cools down some. When it has cooled down, re-oil the surface. Do the flick test again and if the water bubbles and then evaporates, you're ready to cook.
Remember, cast iron stores and maintains heat. It doesn't get instantly hot. And turning the burner on high won't make things happen any faster. Don't go past medium. Give it a chance to store the heat.
If you turn the burner on high, here's what happens: The griddle begins storing LOTS of heat. But it still is warming up slowly. By the time you think that the cast iron is hot, it has STORED up a tremendous amount of heat. It's WAY too hot. At that point you turn down the heat. But it doesn't matter because the heat is STORED. At this point, the former vegetable oil is now turning into plastic. And it's at this point that the fool begins to cook. The food now begins bonding to the plastic. And any further cooking just enhances the bonding process.
The fool's conclusion: "cast iron is no good."
If you're an impatient person, this is not for you. If want to watch television and knit while you're cooking, this is not for you. However, if you enjoy cooking and you're looking for an item that will improve and enhance your results, this is definitely for you. Take your time. Begin slowly warming up the griddle in advance while you're mixing up ingredients so that you don't have to rush. I love this griddle and you will too! Just remember: Easy Does It.
but with the lodge products,iam pleasantly surprised that they are preseasoned,which means non of the hassle of seasoning and smoothning the surface. the pancake pan is so smooth and pan cakes are easily lifted off the pan.the skillets i have too are praiseworthy too.keep the heat to medium and you will get well cooked food,and if you are impatient,then of course th food will burn and you will have a bit of scrubbing to do with the pan.Treat the pans and skillets with love and care,and it will surely last perhaps the next 5 generations .The best thing is that there is no nasty coating as in non stick or aluminium cookware.cast iron cookware has been used for thousands of years with no health risks.,its time most of us shifted to using cast iron and steel utensils...
The only thing is that when you fry chicken ect,then of course you need to soak the pan in water overnight and it will be very easy to clean the next day with a scourer,dont be afraid to use the scourer as there isnt any coating as in an enamelled cookware.Make sure to wash,dry and rub oil on the pans \skillets every time you use them.They will never let you down.
Disappointed with delivery... I had to go to courier shop and picked up the product as I already paid huge delivery cost.. called Amazon customer care but no response to it.. reduced one star for this as it is Amazon not about the product.
For cleaning: Blot with kitchen roll then dampen some kitchen roll and rub to clean.Do not scrub. Lastly oil lightly and store.
Probably good for other things like burgers, but considering this is listed as a pancake pan, not fit for purpose.
For a lodge pan, I expected better.
Only 4 stars because the handle had sharp edges from the casting process. The beauty of cast iron is that I was able to just take a file to them and smooth the edges off, now it's a dead comfortable handle. The surface is rough but I don't find that it causes any problems and I'm sure it'll smooth over with time, just like my 10inch skillet did.