Lodge Logic LPGI3 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; narrow lifetime warranty
  • Unsubstantial slope directs grease into generous grease gutter
  • Feel side-handles provide safe, convenient transport

Lodge Double Play Reversible Grill Griddle


Lodge

List Price: $49.95
Price: $27.84
You Save: $22.11 (44%)

Product Details

  • Cast iron for loftier heat retention and versatility
  • 16-3/16 x 9-7/16 x 1/2 Inch
  • Made in USA

Lodge Cast Iron Griddle Review

An Standard in the main Iowa Guy reviews the Lodge Cast Iron Griddle. Pros, cons and quirks are discussed. This is a no BS review. No one is paying for the review.

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New cast iron cookware?

Oct 28, 2006 by kitttyinct.@sbcglobal.net | Posted in Cleaning & Laundry

I recently bought a LODGE cast iron Grill/Griddle and followed the instructions on how th available it to the letter, I thought. )Washed it first with a stiff brush, hot water and no soap, Used a pastry clothes-brush to coat the entire thing with canola oil, placed it in a preheated 350 degree oven for 1 hour, bolted the oven off and let it sit until cool The first time I used it, to make hamburgers, it smoked ALOT and the seemed to stick to the grill. I washed it immediatley in hot splash and stiff brush-no soap, but there remains a sticky"gooey" sustance that I can't get off, even with a new unripened "scrubby." The only thing I can think of is that I used too much oil. Can someone PLEASE help me, I've wanted one for so great, and this was expensive! Thanks.

kittyinct.

What you penury to do is scrub the pan with a steel wool and then start over. This time do not dry the pan but put it on the burner of the stove and let the heat dry it and dont ripen it with oil, rub a piece of waxed paper around the inside of the pan or over the griddle and this will create a coating on the griddle that will not let anything stick to it...really works...

angel85543eyes | Oct 30, 2006

You will have occasion for to use comet cleanser and scrub the pans to get the mess off and start over on the re-seasoning process. This time coating the pan with oil and wipe off all the access with a paper towel before putting in the oven. You need only a thin layer of oil to season them.
progolferone | Oct 28, 2006

No difficulty what anyone tells you, a cast iron skillet requires years of regular use before it develops the non-stick qualites that are so coveted. I have two cast iron skillets, both over 40 years old which are imagined. I've tried seasoning a new wok and it is a mess. Sorry. Lodge now sells "pre-seasoned" cast iron skillets.
crispyduckinsoy | Oct 28, 2006

I contemplate you're doing just the right thing...it's only that the process of seasoning can't be done on one try. Keep using it and things will get safer. You may have to scrape off the gooey deposit with a steel spatula.
hwfiedler | Oct 28, 2006

The oil did not cure. When I do this treat, I use Crisco. I smear it on and bake at 450 degrees for a period of time until it pretty much stops smoking definitely. This takes about 2-4 hours.

Open your windows, the oil will smoke a lot.

Don't worry so much about the goo, the more the merrier. Get it to a consistant thickness and recure with a minor more oil or crisco at a higher temperature.
lolalu | Oct 28, 2006

I use crisco to age never put it in water and clean it with salt mine was my great grandma's it's over a hundred years old if you put it in water dry it on burner once you get it inured you rarely have to do it again good luck
eddie | Oct 28, 2006

Iron skillets always smoke the first connect of times you use them. I suggest using steel wool or one of those scrubbys that are silver but not real steel wool. They toil the best. You are doing it right. Just wash it after use like you did and it will stop smoking!
mike_crisR | Oct 28, 2006

Pure it all up and rub down with lard and bake for 2 hours.This will cure your cookware.I cured mine twice
Billy T | Oct 29, 2006

I recollect the trick. In I never cook unless it is in a cast iron pot. this is how we season them. Make a wood fire outside doesn't have to be veritable big but you need some nice coals - you could maybe try in a fireplace but it may smoke-don't know. Make ineluctable your pot is clean. scrub it good with brillo pads use more than one. If there is still a gooey residue it's okay. Rub down the pot backwards and out with cooking oil, any flavor will do. Then place the pot in the coals of fire and let it burn. Every now and then carefully with gloves try to coat again. 2 or 3 times is quite plenty. Just let the pot burn good - but be careful if it get to hot it could crack. When you bought the pot it was probably a dark pallid it should be solid black when done. Wash real good and then (do this everytime you wash it) dry excess water off then put on stove top(with burner on) and let dry and put a few drops of cooking oil incarcerated and rub in good with paper towel. Let sit on stove for just 1-2 minutes. And every now and then rub it down with oil and put in oven on 150 - 200 overnight.
courviel | Oct 29, 2006

What you basic to do is scrub the pan with a steel wool and then start over. This time do not dry the pan but put it on the burner of the stove and let the heat dry it and dont occasion it with oil, rub a piece of waxed paper around the inside of the pan or over the griddle and this will create a coating on the griddle that will not let anything stick to it...really works...
angel85543eyes | Oct 30, 2006

Why does cast iron cookware warp? Can it be repaired?

Dec 10, 2006 by Gerbil | Posted in Cooking & Recipes

I bought a Lodge Deluxe Griddle a one years ago. I seasoned it following the included directions and everything seemed OK. I noticed a very, very slight bow in the piece, but not bad. As I've tempered to it though, the bow increased to the point where it is now greater than 1/4 inch, and it causes problems when I cook. The grease, wallop, or other liquids flow to the ends of the griddle and as it has increased so much, the item is now nearly useless. It took several dozen uses before the bow absolutely stopped getting worse. Lodge says they don't offer a warranty. So as far as they are concerned it's by the skin of one's teeth too bad for me, yet they send me all kinds of sales offers all the time. Yeah, right!

Anyhow, is there any way to fix it, or should I just throw it out?

Dumbfound it out and dont buy theirs again.

Miki P | Dec 10, 2006

Lodge cast iron griddle - News


Fun dining at the Pickle Barrel
WatertownDailyTimes.com - Feb 09, 2012
Mike loves to cook with cast iron frying pans. You presumably have one around the house somewhere, but Mike has dozens of them, visible in his open kitchen and hanging on the walls throughout the restaurant. He's got a skillet for steaks, a skillet for

Project: Home -- Consider cast iron
Enterprise-Record - Feb 09, 2012
Cast iron cookhouse and bathroom sinks (not to mention bathtubs) offer amazing versatility and is as strong as any material you'll ever find. We might associate cast iron with something elsewhere in the conversant with (like when we're cooking with a skillet,