Lodge LDP3 Double Play Reversible Grill/Griddle, 9.5" x 16.75"

CUSTOMER REVIEW



I've got lots of cast iron, but this is my new favorite. Here are a few tips for other users. The griddle is perfectly flat and well-made, but it tips from corner to corner on my burners. It's an issue with the design of my burner grates, not the grill. If you have this problem, just fold up a little piece of foil and stick it under one of the edges that tips. Problem solved.



People often complain about foods spilling off a griddle. If that's happening, then you should cook that type of food in a skillet. Skillets and griddles each have their own purpose, The low profile edges on a griddle are suited to foods that stay put but take up a lot of surface area, like eggs, pancakes, steaks, vegetables. They made the low edge so it will be easy to get a spatula under those foods. Foods that produce lots of grease should not be cooked on a griddle, unless it's just a couple of strips of bacon. If you're trying to cook up lots of greasy food, use a skillet. They are designed to hold liquids, hence the tall sides. So, you guys who complain about grease running off your griddle when you cook a pound of bacon, stop complaining and get a skillet to hold liquids.



Yes, the center will be a little cooler than the ends. Don't worry. This is natural. Use it to your advantage. Put slower-cooking things in the center or add food to the center first so it starts cooking before the food on the ends. Just like on a charcoal grill, it can be helpful to have a "cool zone" (actually a not quite as scorching hot zone). Make sure you let it heat up evenly over low heat before turning it up to medium / medium high, this discourages sticking. Also, for you people moving from teflon, never turn or move food in an iron or steel pan until the food has browned. The food does indeed stick, but then releases from the surface on its own when it is browned. Wait for the food to release itself. Be patient. Also, make sure steaks, etc. have no water on them when you put it on the cooking surface. A little oil helps food release, water encourages sticking.



Clean it while it's hot before it can cool off, or food remnants will be harder to remove. Scrape it with a metal spatula. Then wipe it with a paper towel dipped in oil. Done. Also, clean up will be easier if you cook liquids and super greasy foods in a skillet, which is easier to wield (and clean in a sink) when hot. Don't want to leave your clean, hot griddle to cool on the stove? Use oven mitts to cary it to the oven.



This is a great product. I consider it an essential and helpful sidekick to a 12 inch cast iron skillet. It's ready to go right out of the box. Pancakes came out great and did not stick, even though I used almost no oil on the griddle. Works on the charcoal grill, too for small foods that would fall through the grates. Take it camping as an easy to set up grill. Use it in the oven as a cookie sheet. Great for small pizzas with crispy crust.