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.


Perfect griddle for up to two people   September 11, 2006
Malisp (Arizona)
30 out of 30 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).


Awsome Skillet   August 10, 2005
Sourdough Lover (Lancaster, PA)
18 out of 18 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 for cooking rotis and other flat breads on radiant stoves   March 19, 2008
Manish Laxmikant
15 out of 15 found this review helpful

I was looking for something without teflon, with a flat base, and even heat conductivity. Traditional iron pans for making rotis are usually concave, designed to sit on gas or kerosene burners. If you have a radiant or other electric cooktop, those concave pans are dangerous because with some rolling they could land on your toes.

This griddle is flat-bottomed, so it doesn't move from its location. It's thick and distributes heat evenly, and can maintain nearly the same temperature in the middle as it does near the rim. Since it's pure iron, there's no danger of burning PTFE, which burns at 500 deg F, I think (I may be wrong or inexact).

I still rate it five stars for what it is, but I'll add some notes of caution:

- The loop is not much of a handle. It's more of a hanging device so you can hang the pan from a hook. It does get hot and isn't designed to help you flip the food. Use pot holders, or let it cool before picking up.

- Rubbing with a kitchen towel leaves shards on the textured surface. The surface helps breads not stick to the pan, but it shreds paper if you use kitchen towels to rub oil on it. I use a terry towel to clean or to season.

- Iron rusts. It is the most common metal associated with rust. When done cooking, if you have to wash it, scrub with a brush and water after it cools. Soap is not necessary and will probably aid rusting. Once it's rinsed, wipe dry and store dry. Don't drip dry or dishwash. Don't forget to wipe the underside as well. Any part of it can rust if water is left on it - water air and some impurity (including minerals in the water) will cause rusting.

- Season once in a while. Rub with cooking oil or spray some Pam-like stuff and wipe dry with a towel.

Remember, this isn't a crepe pan but will give you excellent rotis and tortillas. The trick is in the quick heat. Hotter surfaces cook the thin layer between the flat, flour-dusted faces of the bread quickly without drying it out. Being careful and using low heat will produce crusty breads.