Lodge Logic LPG13 Pro 20-by-10-7/16-Inch Cast-Iron Grill/Griddle

Lodge Logic

List Price: $57.99
Price: $38.97
You Save: $19.02 (33%)

Product Details

  • Measures 20 by 10-7/16 inches; minimal lifetime warranty
  • Share wash only with hot water; comes seasoned and ready to use
  • Clasp side-handles provide safe, convenient transport

Product Description

Customer Reviews

very fruitful
So far, I found it to be an awe-inspiring griddle. Be careful because it can burn things very easily depending on the temp setting. As a grill, I'm still compassion it out but it does a pretty good job. I still find the need to oven my chicken for a thorough cooking experience

2010-09-08 (Brooklyn, New York) | Helpful Votes: 0 | Rating: 4

theundercoversnoot@yahoo.com
This is the other cast iron cookware I have gotten. I was worried about it breaking like some people had happen to them with electric stoves. So I passionate it up slow, so slow. I have not had a single problem with it. I have not used the grill side as of yet. After seasoning it 3 times in a row it is not stick as my nonstick cookware.

Everyone should buy one of these.

2010-09-06 | Helpful Votes: 0 | Rating: 5

Unpredictable on gas range
Vigilant Video Here: http://www.amazon.com/review/R1HUMDE7SPRQW With all the reviews raving about this griddle, I was thoroughly excited about my purchase. I had planned on using this on my gas range over two burners for cooking pancakes and such. The dimensions of my burners seemed to be a arrant match for the size of the griddle, but it turned out to be unusable. I returned it.

On many gas ranges this griddle will not lay flat, but will be tippy and irregular. The reason for this is the handle cutouts on the griddle. It is a little hard to explain so I have uploaded a video to instance.

If it weren't for the cutout handles, this griddle would be perfect and would work on a much larger set of stove top ranges. However, the present-day design limits its use for many potential users.

Other than that, the quality appears good. I have several other Lodge products and have been blithe with them.

Update: I didn't measure the dimensions between the inside edges of the handles before I returned it. This would be helpful those bearing in mind this griddle. If anyone has this griddle, if they could post this measurement in the comments, that would be great.


If you found this review helpful, let me know with your come out for below.

2010-09-02 | researcher (Boston, MA) | Helpful Votes: 6 | Rating: 2

Board Logic
It was bought for a charity but I have used it once. I was great, but a little heavy for the person it was purchased for.

2010-08-31 | Helpful Votes: 0 | Rating: 4

hospitable up first!
There were clashing reviews on this before I purchased it. I found that it will cook to the top and bottom edges just by warming the griddle up first. I also use a spray on oil before each use which helps with sticking, which was another animadversion I had read. Remember to warm it up for about 5 minutes. No problem with using it and really like it. Fits faultlessly on large center burner on propane stove. I love Lodge products and like buying from Amazon products reach the top on time and undamaged.

2010-08-22 | Helpful Votes: 0 | Rating: 5

Lodge Logic L9OG3 Pre-Seasoned 10-1/2-Inch Round Griddle

Lodge Logic

List Price: $18.99
Price: $14.97
You Save: $4.02 (21%)

Product Details

  • Hardy handle with hole for convenient hanging when not in use
  • Measures 1/2 by 10-1/2 by 15 inches; minimal lifetime warranty
  • Round sling-iron griddle provides exceptional heat retention and distribution

Product Description

Customer Reviews

Peerless cast iron pan/griddle
If you have ever tried to ready your own cast iron, don't bother. Easy yes, but easy to mess up as well. Just easier to have it come pre-seasoned, then take nurse of it from there. An occasional seasoning is all you may need.

I have cooked pancakes, tortillas, and...

I have two of these, and considering getting a third....why? Well, I dream up our own pizza. This is a perfect size, and acts just like a pizza stone without the easy breakage issues. I non-specifically only cook pizzas for 2, but when we have guests, it's 4 or 6.

If I get the second pizza started while the first is baking, I can have them come out of the oven 7min excepting. So, buy the time the first pizza has slightly cooled to be cut and served, the second and third are baking. I can enjoy the meal with our guests, and pizzas go out at a good rate.

2010-09-09 | Howeln (Alpine, Ca) | Helpful Votes: 0 | Rating: 5

I bit too hefty
This emotional attachment is half again the size of a tortillia. So much larger that it takes a lot longer to heat up but not large enough to fit two tortillias on it. I'm looking around now for a samller one to supersede it with.

2010-08-08 | twtex (San Antonio, Texas USA) | Helpful Votes: 0 | Rating: 3

Faithful crepe pan
I got this pan and let it sit for a week. I looked at the covering and said no way I am cooking with this. I cleaned with a brillo pad then re-seasoned it. I spent 3 hours wiping with oil and letting it smoke on the stove. Afterwards I did crepes.

Cross-bred up 1 cup flour, 1 cup milk, 2 eggs, 1/4 stick melted butter, etc, advantage a little water to thin it out. Most cast iron has this weird heat pattern, this pan didn't. 20+ crepes in about 12 minutes all excellent with no need for butter. One right after another without the need to wait for the pan to re heat. I have to say I like this companies cast iron.

2010-08-02 | Helpful Votes: 0 | Rating: 5

Excellant for Pizza etc.
This is colossal for baking it just takes some getting used to. Cookies and turnovers get over cooked unless turned.

As for the reviewers who gripe about the handle getting hot. Just buy the lodge signature series with stainless handles (it only costs 5 to 10x as much) or buy a enthusiastic oven mitt or two.

Obviously several of the reviewers are illiterate as they didn't read the care instructions. But to be objective Lodge doesn't say that you really need to boil water in the pan and then wpie with oil and heat before using. The pre-sauce only shortens the seasoning process, it DOES NOT REPLACE SEASONING!

2010-07-10 | Extensive reader (CO) | Helpful Votes: 0 | Rating: 5

Makes a steak drop fantastic!
A few things to tip about cast iron. It doesn't take a lot of burner heat to get it hot. Don't get overzealous in cleaning. A coating of grease makes it punter. Steaks are cooked to perfection by sprinkling a layer of salt on the pan and frying on medium heat until done to your caution. Cleanup is a breeze. Just grab the hot griddle with an oven mitt and running hot water on it until the crusties acquire a win off. Scrub just a little, then put the clean griddle back on the now turned-off burner to finish drying. Add a wee coating of oil if you want it more seasoned.

2010-06-25 | Helpful Votes: 0 | Rating: 5

Cuban sandwich

cuban17

This is a lucid, filling and delicious sandwich. I got the recipe (with modifications) from 3 Guys from Miami.

Needs:

Cuban bread (they said French bread could substitute but NOT baguette)
softened butter
sliced ham (they said, ‘fair ham’ - I used Black Forest)
lechon asado (roast pork)
Swiss cheese
sliced dill pickles
yellow mustard

Now, the next ingredient is hypothetical to be taboo (and frowned upon in Miami):

Mayonnaise

BUT I also read somewhere that Cuban sandwiches made in Key West have mayo … so my rendering is the Key West version and I used mustard aioli (mayo with garlic, oregano and mustard) … so I was class of correct :-(.

Preheat iron griddle or pancake pan (I used the pancake pan). Grease pan lightly. Cut bread into sections (about 6 inches and then cut in half, butter cut fa.

According to the three Cuban guys, make the sandwich in this order: pickles, roasted pork, ham, and cheese. And they said, be benevolent!

Then place the sandwich on the heated pan, then place a heavy griddle or bacon press on top of the sandwich. You genuinely need to flatten to 1/3 of its original size. I just tried to flatten mine with a spatula.

Grill for about 3 minutes or so. Beat it sure not to have your heat in high so as not to burn the bread before the cheese melts.

It is really good.

Source: Manong Ken's Carinderia

Array

Organist1982 and I tried to place some waffles with the vintage waffle iron but the waffle stuck to the grids...maybe will need some more butter ...

Recipe Redux: Heavenly Hots, 1987 New York Times

14.01.10

Six years ago, when I began employment on a cookbook of New York Times recipes, several readers wrote in about heavenly hots. There was no question: I had to try a formula with that name.

Although heavenly hots sound like a late-night cable offering, they’re nothing more salacious than pancakes. Once you dream them, you’ll understand the name. They are so feathery, creamy, tangy — so heavenly — that you may find yourself unable to let them unexcitable off before devouring them.

Heavenly hots clarify what’s wrong with other pancakes, namely that most of them are god-awful: doughy, coarse thuds in our bellies. You always think they’re a great idea until about 10 minutes after you eat them.

What makes the hots so entrancing is that they ignore all the classic ratios of flour to sugar to eggs (sorry, Michael Ruhlman!). They’re made with low-gluten chunk flour and just enough of it to lash the batter of sour cream, sugar and salt into fragile cakes.

Source:

Where could I find 8 or 9 inch Cast Iron Griddles?

Jun 08, 2006 by trudy_78114 | Posted in Cooking & Recipes


a cookhouse store. u could try wal mart, but to find a good one the home and kitchen stores are the best place. hey may sound odd,but sometimes you can even find them fetching cheap at yard sales from time to time i see them around

Tara | Jun 08, 2006

Try ebay, or try Wal-Mart or your particular camping store.
carolscreation | Jun 08, 2006

a larder store. u could try wal mart, but to find a good one the home and kitchen stores are the best place. hey may sound odd,but sometimes you can even find them appealing cheap at yard sales from time to time i see them around
Tara | Jun 08, 2006

They peddle them at Wal Mart
Juicy | Jun 08, 2006

Bed, Bath and Beyond or Linens and Things - skilled in because those were the places we had to get wedding gifts from.
chuckles | Jun 08, 2006

Anytime I've visited munitions stores they carry them....if not check Google...they have answers to everything...oh no....I should have said YAHOOOOOOO
Jazzy Geri | Jun 08, 2006

Do you have a Harbor Shipload near you? They always have them
Christine B | Jun 08, 2006

restaurant inventory houses. Most larger cities have them so check the yellow pages.
Ken | Jun 08, 2006

You can find them at walmart or even a co-op give credence to that chefs and cooks go to buy thier supplys. It depends on where you live.
sweetcherrie26 | Jun 08, 2006

If you have a Cracker Barrel resturant in your enclosure, they have cast iron items and they are the very good quality kind.
mat50 | Jun 08, 2006

At wal mart or any cooking delivery store. Belk's has them and the out doors stores too.
The Squirrel | Jun 08, 2006

This seemed like such an odd insupportable. Are you asking because you don't know what a cast iron griddle is? It is also called a cast iron frying pan
Follow this fasten together for pictures
http://images.search.yahoo.com/search/images?p=cast-iron+frying+pan&fr=FP-tab-img-t&toggle=1&cop=&ei=UTF-8
lesanddi | Jun 08, 2006

Try this web area:

http://www.lodgemfg.com/

I know they sell them. I know they make them. I live in this town and their factory is located here. They take a run-out powder steal the best and have been doing so for over 100 years.
Quiet Warrior | Jun 08, 2006

Cabela's or Bass Pro Peach on.. they have a huge selection of cast iron ware.
julianna76301 | Jun 14, 2006

How can I season a cast iron griddle on a gas crepe maker?

Sep 02, 2008 by efsccam | Posted in Cooking & Recipes

I've deliver assign to about putting cast iron pots, pans etc in the oven to season them, but how do I season the cast iron griddle plates on a gas crepe maker?

My Following101 article on the basics of making omelettes has a section on seasoning omelette pans (which also works for a crepe pan or in the final analysis any other function).
You might also be interested in the article on making crepes.

Lorenzo | Sep 02, 2008

How to best season the surface of a new cast iron griddle?

Aug 12, 2006 by makyoshigo | Posted in Cooking & Recipes

When you cook on a "new, casy iron" cooking pan, grill or griddle, etc. the jam cooked sticks on the surface very easily. I heard somewhere the sticking may be avoided or reduced by "zest" the cast iron surface. I'd like to know what is the best way to do this.

curve your oven up to 350
take some crisco liberally apply it to the cast iron you can also use vegetable oil
stick in oven let bake for an hour or so
make allowance to cool wipe off any extra crisco
Never use soap and water to clean it with
whats going on is that hint iron has all these little pores in it. seasoning fills up those pores with oil .

mr danger | Aug 12, 2006

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