Lodge BOLD 12 Inch Seasoned Cast Iron Square Griddle, Design-Forward Cookware

Amazing product and it’s my new favorite

Great addition to our cast iron pan collection. Really good for hash browns!

I ordered this griddle to replace my Teflon one - trying to replace all my teflon cookware piece by piece. I'm VERY happy with it. It came pre-seasoned and ready to use, and I've used it a dozen times already; for pancakes, for quesadillas and most recently, for grilled cheese sandwiches. It does take some "getting used to". It is very heavy for one. And it takes a while to pre-heat, because you don't want to heat it up too fast. I usually start it out on low heat (around 3 or 4 on my electric range). I pre-heat for about 5 minutes. This way, the heat gets evenly distributed. If you start cooking too soon, yes, it will be unevenly heated. Once you bring it up to heat, you need to watch it to make sure it doesn't get too hot. I leave it on 3 or 4, closer to 3 for pancakes, closer to 4 for grilled cheese - and it has cooked everything perfectly. Cleans up like a professional non-stick item and is tough, tough, tough. I use my steel pizza cutter to cut through quesadillas right on the griddle before serving them - something you definitely CAN'T do on Teflon! Admittedly, a few drawbacks - the weight, the long time to pre-heat. But once you get used to it, you will love it just like I do.

Used the Griddle a few times and has worked well. Pancakes got out without sticking. Very easy to clean .

I bought this to replace a smaller cast iron skillet I had. That one had really begun to warp. It couldn't sit flat on my glass cook top. This one is much better, but not perfect. It's slightest bit not flat which builds as it heats up. If I was cooking off of electric coils or on a fire, it wouldn't be noticeable. But on my glass range...

I bought my Lodge Pro-Logic 12 Inch Square Cast Iron Griddle from Amazon last April 27, 2018 and I have been using this pan almost everyday. Despite it's weight (7.33 lbs) I bring this griddle every where we go - Camping, Van Life, Road trip, fishing!!! I love that I can use it no matter what kind of meal I am cooking. It is such a huge help for me in breakfast specially coz I can cook a LOT of bacon and still have space for my eggs. I get to make toast even if we are out camping. It is very versatile coz I get to grill/pan fry a whole fish and we get to enjoy a steak even without a grill. I have been making my fresh flour tortilla, pancakes, Jianbing (a Chinese breakfast famous in Beijing), pita bread, quesadilla, grilled or oven made pizza and so much more. This is my go-to pan for most of the dish I make. The Lodge Pro-Logic 12 Inch Square Cast Iron Griddle arrived pre-seasoned BUT I rinse it first with water, wiped it dry and put some shortening (any fat or oil will do) and baked it in the oven for awhile to make sure it is seasoned the way I want it to. As you can see from my photo is it seasoned well now. What I love about the cast iron pan is that it gets better over time, they will last a lifetime if you know how to take care of them, they don't omit harmful fumes when heated (unlike those non-stick pans) and lastly they are made in USA. A must have in your kitchen. Highly recommend it.

Should have bought this years ago. I have a bunch of cast iron pans, two of which are frying pans, that I've tried to use for grilled cheese, eggs, etc. The surface area is not quite big enough, and the higher sides often impede attempts to flip whatever I'm cooking. This griddle gives me lots of room for flipping without making a mess, and the sides are high enough but not too high. So anyway, my pan arrived yesterday and today I made grilled cheese sandwiches. I let the pan warm up slowly over low/med heat, tested with a couple of drops of water, and when hot enough I slapped all the ingredients into the pan. Granted, the heat isn't perfectly uniform over the whole pan, but with a bit of patience (i.e. lower heat) my sandwiches came out nicely browned...no burnt spots anywhere. As someone else pointed out in another review, letting the pan warm up slowly will go a long way toward ensuring a nicely cooked meal. I actually prefer cooking with butter in cast iron, or, at the very least, half butter and half cooking oil. For cleaning, I heat up water in the pan, scrub under hot water with a nylon brush (no soap), put back on the hot stove until dry, rub with Crisco shortening, put back on the burner until it just begins to smoke. Then I turn it off and let it cool slowly before hanging back on my pan rack. Also, I never use metal scrubbers or cooking utensils. Only nylon, wood, or bamboo. No more trouble than non stick pans and will definitely last longer.

I love to cook on cast iron. I got this skillet about a month ago and have used it a dozen times making pancakes, omelettes, bacon, and much more. IMPORTANT!!! Although this is "pre-seasoned" there is more seasoning you have to do to make it perfect. I followed the instructions of a wonderful person who posted a review here and I should have looked for her name so I could credit it her, but I will recap her instructions on how to PERFECTLY season this skillet or any of your cast iron cookware. Set your oven to 400 degrees. Use a quality Flaxseed Oil to gently coat all cooking surfaces of your cookware. You don't want a lot of excess, simply coat it with a paper towel and wipe up any drops or puddles. You want refrigerated flaxseed oil because it can go rancid pretty fast. I got mine at a big organic food place. Keep it in the fridge. Put it in the oven and set the timer for one hour. I placed mine on the center rack and I added a Le Creuset pan I hadn't yet seasoned. You might want to put the fan on and open a window but I did not have trouble with smoke at all. After an hour take it out and let it cool. Repeat the process twice more, placing the coated skillet in the 400 degree oven for an hour each time. My skillet acted like it was teflon non-stick coated! I made a three-egg omelette first and I picked up one side of the pan and it was easily coaxed to roll down the pan into a gorgeous omelette! I have to say I never really experienced that before and I'm grateful to the lady who took the time to give those seasoning instructions! I'm sure cooking on all my cast iron will be much more enjoyable now that that shiny patina is there! Lastly, don't get crazy with soap. Once it's seasoned well, all you have to do is wipe it with a wet cloth or paper towel. Clean up is easy! Before you hang it back up or put it away just wipe it again with a little flaxseed. Iron will oxidize and rust, but not when you season it right, dry it and re-coat it. BTW, I have a glass top stove and it works on the big eye like a champ. No one should have to tell you not to drop it on anything. Not the stove or your toe! : ) Enjoy!

Nice skillet/grill. nice finish, but can be better with a little sanding job to have a smoother finish but if you do that, you will have to re-seasonned it. the advantage of doing this, is that your surface will be smooth as if it was 30 years old! but not necessary, just a bonus for the effort. i use it a lot for breakfast and for steaks in 800°F degree pizza oven! i put it in the oven, and when it is super hot, i grill my steaks on it! SOOOOOOOOOOO good!

The size is huge, not something that we are used to seeing around a house. It's heavy too. Note that one needs a large burner to heat the griddle evenly; a normal gas stove is simply not up to the task.

Compre en un inicio otra mas pequeña y al verla opte por devolverla por esta otra y la verdad que es una pasada como deja el pescado a la plancha, se la recomiendo a todos. Cuidado al agarrarla en caliente, "que quema".

La mejor plancha que he tenido tamaño perfecto y cada vez que al utilizo mas me gusta, eso si es pesada y requiere de mantimiento pero merece pena.

It's perfect for cooking meats