Top 10 Cast-Iron Cookware Comparison Chart
|Product Image||Product Name||Quantity/ Dimensions||Editor's Rating|
|1. Lodge® Seasoned Cast-Iron Buffalo Nickel Skillet||10.25-Inch||Read Review|
|2. Lodge® Boy Scouts of America Cast-Iron Camp Dutch Oven||6-Quart||Read Review|
|3. Lodge® Camp Dutch Oven Tote Bag||12-Inch||Read Review|
|4. Lodge® Cast-Iron Sportsman’s Grill||19 wide x 8.2 front-to-back x 10.2-inches tall||Read Review|
|5. Lodge® Cast-Iron Melting Pot||9.313 long x 5.438 wide x 2.875-inches tall||Read Review|
|6. American Skillet Company™ “Art of the State” Texas Pre-Seasoned Cast-Iron Skillet||10.5 long x 10 high x 1.5-inches deep||Read Review|
|7. Simple Chef® Cast-Iron Skillets||3-Piece||Read Review|
|8. LE CREUSET® Signature Enameled Cast-Iron Braiser||5-Quart||Read Review|
|9. Victoria® Cast-Iron Tortilla Press and Pataconera||8-Inch||Read Review|
|10. Lodge® Pro-Grid Cast-Iron Reversible Grill and Griddle Combo||20 x 10.5 x 0.8-inches||Read Review|
This is a vintage American cast-iron Dutch oven from 1896. I would imagine the early settlers in log homes would hang this from their fireplace to cook up a hearty rabbit stew.
The best cast-iron cookware is made in the USA for me. Cast-iron pots and pans are made in a variety of cookware and in Asia, predominantly in Japan, Korea, China, and India. The history shows long cooking with cast-iron containers, pots, and bowls.
Cast-iron has been highly valued for its ability to withstand heat of a fire and its durability.
Before the invention of the kitchen cook stove, those in the USA and Europe cooked meals in the hearth of the fireplace designed for that purpose around the middle 1800s. The cast-iron pots had legs to stand in the fire and a handle to hang from a hook at the top.
During the late 1800s, flat bottoms and the first cast-iron skillet came into production with the advent of kitchen stoves to cook on. The first stoves used wood as fuel.
Cast-iron cooking pots and pans with legless flat bottoms came into use when cooking stoves became popular; this period of the late 19th century saw the introduction of the flat cast-iron skillet.
I still have my grandmother’s Wagner Ware manufactured in 1881. She passed it on to my mom and she then gave to me. Lodge® started producing cast-iron cookware in 1896 and is the best and most popular cookware and it’s made in the USA.
Everyone had cast-iron up until the mid-1950s. Then we began to see the popular enamel-coated cast-iron cookware along with Teflon® and other non-stick interior surfaces along with stainless-steel and poorly made cheap aluminum pots during 1960 and 1970.
However, the durability and reliability of cast-iron as a cooking tool has ensured its survival. Lodge®, Wagner and Griswold cast-iron pots and pans from the 19th and 20th centuries continue to see daily use to the present day. They are also highly sought after by antique collectors and dealers.
The Lodge® Manufacturing Company is currently the only major manufacturer of cast-iron cookware in the United States, since most other cookware suppliers use pots and pans made in Asia or Europe and mostly in China.
Seasoning a Cast-Iron Skillet
Seasoning is not salt, pepper or spices! Seasoning your skillets and other cookware is done with oil and is not difficult to do. The cookware comes to you pre-seasoned but will need to be redone after cooking each time.
After washing in hot water as shown in my article, How to Clean Cast-Iron Skillets, you will feel confident in doing this yourself.
Seasoning prevents the cookware from rusting and lets the food cook to be easily removed. You use a thin layer of vegetable oil and put it in the oven at 350-degrees F. for 30- to 60-minutes. Be sure the skillet is clean and dry first.
When your cookware is seasoned, it helps acidic foods such as tomatoes, beans, and citrus from reacting with the iron of the pan. Acidic foods will remove the seasoning so be sure to do it again after you’ve cooked tomato sauce for example. It is recommended to maintain the seasoning frequently to keep the food from sticking to the iron.
Enamel-coated cast-iron pans do not need seasoning, since the enamel coating prevents rust in most instances. These pans and skillets need to have butter or oil coated on the interior when frying and cooking though.
To help you choose your cookware, please read my cast-iron cookware reviews below.
How to Clean Cast-Iron Skillets
I wrote an article about the easy-to-do cleaning process shown here. A video is attached to it so you can see the demonstration.
Because other cookware cleaning techniques like scouring or washing in a dishwasher can remove or damage the seasoning on a bare cast-iron pan, these pans should not be cleaned like most other cookware.
Some chefs encourage never cleaning cast-iron pans at all; simply wiping them out after use, or washing them with hot water and a stiff brush.
Other cast-iron users support washing with mild soap and water, and then reapplying a thin layer of fat or oil.
A third approach is to scrub with coarse salt and a clean rag or sponge. I use a half of a raw potato to do this for ease and handling.
How to Restore Rusty Cast-Iron by Lodge® video.
Best Cast-Iron Cookware
1. Lodge® Cast-Iron Cookware, 4-Piece Set
Lodge® Cast Iron is a family-owned company and has been making heirloom-quality cookware and accessories since 1896. They currently operate two foundries in South Pittsburg, Tennessee, their home since the very beginning. Backed by over 120-years of experience, each piece of Lodge® cookware is crafted for durability and versatility.
This Lodge® pre-seasoned cast iron cookware set includes:
- 1 each 25-inch skillet
- 1 each 10.50-inch round griddle
- 1 each 5-quart Dutch oven with lid that fits the skillet
Total weight is 27.3-pounds.
Cast iron is the best cookware to sear, sauté, simmer, bake, broil, braise, fry, roast, and even grill. Lodge® pre-seasoned with 100% vegetable oil cast iron cookware is beyond compare in heat retention and even heating. It makes the best crispy and juicy tender fried chicken—then make the gravy in the drippings! I couldn’t live without my cast iron skillet!
The set can be used in the oven, gas, electric, induction, over the campfire, and barbequing on the grill. Never use it in the microwave because it is metal and will make sparks.
Make up a batch of old-fashioned flapjacks (pancakes) on the round griddle and pour warm butter and 100% pure maple syrup over the top! Include bacon and eggs fried in the skillet.
Use metal or any other utensils. Nothing will hurt cast iron! I have a few skillets from my grandmother that I cherish! Always hand wash and a little detergent is fine.
The set comes with a Limited Lifetime Warranty and these are made in the USA!
How to Cook a Steak on a Lodge® Cast Iron Skillet video.
2. Lodge® Boy Scouts of America Cast-Iron Camp Dutch Oven, 6-Quart
The Lodge® model L12CO3BS pre-seasoned Dutch oven, also made in Tennessee, USA, is seasoned with oil at the manufacturing plant for food to easily release improving flavors after using a few times. The 12-inch 6-quart cast-iron Dutch oven holds a large amount of food. Lodge® cast-iron is a favorite by most cast-iron lovers.
It is officially licensed by the Boy Scouts of America® and the camp oven includes a custom engraved cover with the Boy Scouts emblem.
It’s easy to care for by hand washing, drying, and rubbing with cooking oil.
This Dutch oven will braise, simmer, sear, fry, and bake over a camp fire, on top of the stove, and in the oven. Use it at your camping area, fishing hole, or anywhere an open fire is allowed, or over charcoal.
The lid with handle is included and the dimensions are shown below for where you want your Dutch oven to be used then stored. You can use the flanged lid to hold briquettes or charcoal. With the legs on the bottom, you can actually put the Dutch oven in the fire.
Use it in your cooking stove oven by sitting the 3 feet on a cookie sheet. It weighs 18.7-pounds with the lid.
Another cool thing about the lid is that it can be turned over to use the inside as a griddle for pancakes or burgers. Use the bail handle with a tripod over the fire too.
Included with your purchase is the Camp Dutch Oven Cooking 101, a 56-page illustrated guide. The pot is made in the USA. There is not a written Warranty for Lodge® cast-iron cookware; however, they do stand behind every product they manufacture. For product problems, please contact Lodge® Customer Care and they will solve the problem to your satisfaction or contact Amazon.
Dutch Oven Cooking for Beginners video.
How to Clean Lodge® Cast-Iron demo video.
3. Lodge® Camp Dutch Oven Tote Bag, 12-Inch
The Lodge® tote bag lets you conveniently carry the Dutch oven with you when camping out. It is the best tote bag for Lodge® Dutch ovens with a padded bottom and carrying handles.
The item model number A1-12 on Amazon.com® folds down over the pot’s handle and you zip the top closed with its heavy-duty self-healing zipper. The tote is round, not oblong to fit your Dutch oven. It weighs 9.6-ounces.
It will fit 8-, 10-, 12-, and 14-inch Lodge® Dutch ovens. You can also purchase separate totes for individual sizes of 8-, 10, 12-, and 14-inch Dutch ovens.
It is a good idea to put the lid on the bottom with the feet at the top end so that the feet don’t wear out the bottom fabric over time. A 1/4- to 3/8-inch thick 10-inch square piece of plywood on the bottom could be made for the bottom for the legs to sit on.
This is not made with asbestos so a hot pot should never be put into it.
There is not a written Warranty for Lodge® cast-iron cookware; however, they do stand behind every product they manufacture. For product problems, please contact Lodge® Customer Care and they will solve the problem to your satisfaction or contact Amazon.
4. CUISINEL Cast-Iron Skillet Set – 6-, 8-, 10-, and 12-Inch
The CUISINEL is a best seller on Amazon.com and is pre-seasoned with vegetable oil set of skillets that include 4 silicone handle holders that are heat resistant, a scraper for getting stuck-on food off, and a 12-inch convenient organizer for storing the skillets. Lids are not included with this set.
The surface and outside of the skillets are pebbly rough, not smooth. The silicone hand holders should not go into the oven; they will get hot too.
These best skillets to use in the oven made of cast iron give you even heat and they can be used on gas, electric, induction, grills, and over the campfire.
Use the skillets for frying, baking, broiling, braising, sautéing, and grilling meats and veggies. The 8-inch skillet is perfect for baking cornbread in the oven with crispy edges.
Use a vegetable brush to smear oil around the inside when pre-seasoning and don’t use paper towels that can shred.
Always heat the skillet before frying eggs to prevent sticking and be sure it’s clean and pre-seasoned.
The set includes:
- 1 each 6-inch skillet
- 1 each 8-inch skillet
- 1 each 10-inch skillet
- 1 each 12-inch skillet
- 4 each red silicone skillet handle holders
- 1 each skillet scraper
Total weight 26.7-pounds.
You will receive a 1-year Warranty. The skillets are made in China.
How to Season a Cast Iron Skillet by CUISINEL video.
5. Bruntmor Enameled Cast-Iron Square Casserole Baker With Griddle, 11-Inch
The Bruntmor baking dish with lid is a 2-in-1 multi-use baking dish, fire red enamel on the outside, white enamel on the inside with black trimmed edges with a cast iron base.
It has useful carrying handles when taking to grandma’s house or taking to the dinner table to serve from.
The outside dimensions including the handles are 3.5- x 13. 5- x 10.75-inches.
The casserole and lid are 11-inches square, the lid is 1-inch deep and the bottom is 2-inches deep.
The removable lid can be used only to cover the pan or use it as a separate cooking dish. It is safe for all types of stove tops and is safe to use in the oven up to 450-degrees F. It can also go in a convection oven but not a microwave. The lid fits the bottom securely and will not slide off.
It is also available in blue enamel and black seasoned cast iron not enameled inside.
Washing is the same as for any cast iron—hot soapy dish detergent, rinse and dry completely. Do not put in the dishwasher.
The casserole and lid are indeed square; however, the wide-angle lens of a camera makes it look rectangle and it is not.
Create pasta casseroles, macaroni and cheese, lasagna, meat, vegetables, and even bake cakes, cornbread, and upside-down cakes.
From the Manufacturer, Bruntmor
How to Clean and Care for Enameled Cast-Iron Cookware
How Do I Prevent My Enameled Cookware From Scratching or Chipping?
Unlike traditional cast iron, these pots have an enameled finish over the interior and exterior of the pot. It makes for a smooth, nonporous surface, although if not cared for properly the finish can chip. These pots can be used to cook just about anything and everything on the stove and in then oven, although because of the enameled finish, it’s not recommended they be used on the grill or over an open frame. It is also recommended you don’t subject your pot to dramatic temperature changes and don’t heat an empty pot. Being cautious of this will help to keep your enamel intact. Always match the pan’s base size to the stovetop heat zone to maximize efficiency and to prevent overheating of the pan sides or damage to the handles.
Reminder: If your enameled cookware does crack or chip, that is okay: There is just plain cast iron under the enamel that is perfectly safe to cook with.
Bruntmor’s Enameled Cast Iron Cookware can be used on all heat sources including gas, electric stoves or radiant ring, ceramic glass top, induction, and ovens fired by gas, oil, coal or wood. It is not to be used in microwave ovens, outdoor grills, or over campfires. Bake or broil in any conventional or convection oven. Cookware is oven safe up to 500-degree F.
Removing Stains From Enameled Cast-Iron
To remove slight stains, fill cookware halfway with water and bring to a boil. Allow to boil briskly for a few minutes, then turn off the burner. Scrape cookware with wooden spatula, pour off the water, let sit. Residue will start to flake off as the pan dries. Wash the cookware with hot water and dishwashing liquid, and dry.
Cleaning Your Enameled Cookware After Each Use
Before washing, allow cookware to completely cool. Hand wash with warm soapy water to preserve cookware’s original appearance. Always dry cookware thoroughly before storing in a cool, dry place. Do not stack cookware. Maintain the tightness of all handles and knobs by checking and retightening them regularly.
The casserole with lid comes with a 1-year Limited Warranty and is made in China.
6. Bruntmor Pre-Seasoned Cast-Iron 7-Piece Set
This Bruntmor set is ideal for a gift, and it’s perfect for you own kitchen. The 7 pieces are about all you will need to complete a new kitchen in your adult child’s first-time apartment. It also makes a versatile and useful camping set over the fire pit.
The pre-seasoned cast iron cookware set is wonderful to use for grilling and barbeques outdoors at home on the deck.
Hunters and fishing folks can use these when doing a day trip or staying out in the woods overnight. Cast iron cookware sets for camping are a must.
All of the pieces are pre-seasoned and ready to use but first wash anything new in warm sudsy water, rinse, and towel dry.
These can be used on any cooktop including induction stoves and, in the oven, up to 500-degrees F. You can also use these under the broiler, but never in the microwave.
The set includes:
- 1 each multi-cooker skillet great for chicken
- 1 each square skillet
- 1 each round skillet with lid
- 1 each grill skillet without long handle
- 1 each cast iron wok
- 1 each rectangular grill pan
- 1 each chain-link scrubber
Total weight is 48.1-pounds.
The set is easy to clean up and they do not have a non-stick interior—they are solid black cast iron.
I always put a hand towel in my kitchen sink to put the pots on so that I do not have black marks on my white porcelain sink that always needs to be scoured off. Easy peasy this way with no marks.
From the Manufacturer, Bruntmor
Guide To Caring For Your Cast Iron Cookware
1. Wash with Soap Only Once
When you purchase a piece of new or used cast iron cookware it’s okay to use mild soapy water for the first washing. But that’s it! Avoid harsh soap and scouring pads thereafter because they can remove the seasoning, you’ll be trying so hard to achieve. And don’t even think about running your cast iron cookware through a dishwasher.
What Not To Do Cast Iron
2. Seasoning Your Cast Iron Cookware
The cast iron cookware is pre-seasoned, but if you wish to support the seasoning onto the cast iron then please follow these instructions.
To season a cast iron pan, preheat the oven to 300oF. Place a layer of foil on the bottom rack of your oven and the pan on the top rack. Heat the pan for 10 minutes and remove. Using a cloth or paper towel, coat the pan with about 1 tablespoon of vegetable shortening, lard, or bacon grease. (Don’t use vegetable oil or sprays – those create a coating that feels sticky). Place the pan back in the oven for another 10 minutes. Remove and pour out any excess fat or oil. Turn the pan upside down and return it to the top rack of the oven (position it over the foil to catch any drips). Bake 1 hour, turn off the oven, and let the pan cool in oven. Repeat this process often to maintain and intensify your pan’s seasoning. Some new pans are labeled “pre-seasoned” but we recommend seasoning them at home anyway to create a stronger seasoning bond.
3. CAN BE USED WITH A VARIETY OF HEAT SOURCES
IN THE OVEN, ON THE STOVE, ON THE GRILL OR OVER THE CAMPFIRE. Cast iron cookware may be used on various heat sources including gas, electric, induction and ceramic glass-top stoves, and in ovens. When using on glass stove-tops, be careful not to slide the cookware around as it’s possible to scratch the surface. Seasoned cast iron can also be used on the grill or outdoor fire and coals for camp cooking. Begin heating cookware on low and slowly bring the heat up. ALWAYS REMOVE COOKWARE FROM THE STOVETOP AFTER COOKING.
4. Get Cooking
Cast iron cookware is great for everything from pan-searing pork chops to baking combread. With new pieces, we recommend starting off with foods that contain a high fat content (like bacon) to help with the seasoning process and solidity the non-stick surface. Note: never stone food in cast iron. Acids in food can break down the seasoned surface and iron can leach into food.
5. Keep It Clean
We don’t recommend letting your cast iron soak. Wash your (preferably still warm) cast iron cookware with hot water and use a sponge or stiff non-metal brush to remove cooking residue. To slough off tough bits of stuck-on food, pour a cup of coarse kosher salt into a still-warm skillet. Squeeze a folded kitchen towel with tongs and scrub the pan with the salt. Toss the salt and rinse the pan with hot water, you can also use a few drops of a mild dishwashing soap every once in a while. If the cast iron cookware gets a sticky coating or develops rust over time, scrub it with steel wool and re-season it. To prevent rust, dry the skillet thoroughly and lightly coat the cooking surface with cooking oil. Cover with a paper towel to protect it from dust.
6. Dry It Completely, Every Time
Moisture is the enemy. Not properly drying your cast iron can cause it to rust. So, after rinsing, dry it well and place it on the stove-top over low heat. Allow to dry for a few minutes, then use a cloth or paper towel to rub it with a little shortening, lard, bacon grease, or vegetable oil. Heat for 5 to 10 minutes more, remove from heat, and allow cooling. Wipe with another cloth or paper towel to remove excess grease.
7. Store It Carefully
Keep your cast iron cookware in a dry place with the lids off to avoid rusting. If rust appears, scour your pan with steel wool to remove it and re-season the pan.
There’s only one thing you shouldn’t attempt in cast iron cookware: boiling water, which will cause the pan to rust. Cast iron takes longer to warm than other surfaces but retains heat remarkably well and diffuses it evenly. Cast iron remains hot long after you remove it from the stove. As a reminder to be careful, drape a thick towel or a mitt over handle. To avoid getting smudges on all your kitchen towels, designate one to use exclusively for drying your cast-iron cookware.
The 7-piece set comes with a 1-year Limited Warranty and is made in China.
7. Simple Chef® Cast-Iron Skillets, 3-Piece Set
The Simple Chef® cast-iron skillets are affordable on Amazon.com® for the 3 skillet sizes of 6-, 8-, and 10-inch sizes. These are for home and/or restaurant use made of heavy-duty professional chef quality cast-iron. The item number is Simple Chef and the ASIN is B01FSPRME8.
All skillets in the set are factory pre-seasoned and are great for sautéing, frying, cooking, grilling, and creating pizza baked right in your own oven! The large cast-iron skillet is wonderful for frying a crispy tender whole chicken cut up.
Every cook must have a cast-iron skillet for the crispy fried chicken and fish it does well. Cast-iron lasts forever and these skillets are ready to use right out of the box. This is one of the best cast-iron cookware sets available today.
These conduct heat well and hold that heat so your food is always served piping hot. Use over a campfire or any cookstove cook top surface.
Store the skillets in a cupboard nested or hang by the hole in the handle. The pouring lip on each side keeps drips off counters and the bottom of the skillet.
You will receive a 30-day money back guarantee if you are not completely satisfied and receive a full refund. The cookware is designed in the USA and made in China.
How to Make a Panini in a Cast-Iron Skillet video.
8. LE CREUSET® Signature Enameled Cast-Iron Braiser, 5-Quart
LE CREUSET® of America has been making cookware for over a century. The oval cherry red (cerise) braiser model number LS2532-3267 is a best seller on Amazon.com® and is affordable being made of cast-iron with enamel on top and on the interior.
It’s oval and not round-shaped available in 3.5- and 3.75-quarts for those with smaller families. The fun colors to go with your kitchen décor are fabulous!
The enameled cast-iron braiser is uniquely designed for maximum performance, transforming tough cuts of meat and hearty vegetables into tender, flavorful dishes. Food is first seared over high heat, then finished slowly in a flavorful liquid. The wide base of the braiser allows ingredients to be placed in a single layer for proper searing; once liquid is added, the domed lid continuously circulates steam to lock in moisture and flavor.
LE CREUSET® produced the first enameled cast-iron cookware nearly a century ago, and the original foundry still operates today, where 15 skilled artisans hand-inspect each piece. This tradition of the finest culinary craftsmanship, combined with the latest innovations in comfort and functionality, make LE CREUSET® unsurpassed in both beauty and quality.
The exterior enamel is shock-resistant to prevent chipping and cracking and the sand colored interior enamel has a smooth finish that promotes caramelization, prevents sticking, and resists stains.
With the dome-shaped lid, flavor is locked in with its continuous circulation of heat and moisture. The wide-loop handles are comfortable to grip and are safe.
The black phenolic knob or stainless-steel knob is oven-safe up to 500-degrees F. No seasoning is needed with the enamel over cast-iron interior.
Use the braiser on ceramic, electric, gas, halogen, vitro-ceramic glass, induction, outdoor grill, and electric and gas ovens. It is dishwasher safe.
When using any glass-topped stove or any stove, always lift this best cast-iron pan when moving it; never slide it, as this may damage the stovetop or the base of the pan.
The dimensions for the 5-quart capacity braiser is 13-inches diameters x 5.75-inches tall x 16.5-inches wide.
Gift-wrapping is available for someone you love. You’ll receive a User’s Manual and the braiser is made in France.
LE CREUSET® Use and Care video.
LE CREUSET® A Chef’s Life How-To’s with Chef Vivian Howard – Braise.
9. Victoria® Cast-Iron Tortilla Press and Pataconera, 8-Inch
The Victoria® cast-iron tortilla press is super heavy-duty for uniform pressing of the soft masa harina (corn) or flour dough with an improved handle and base for no struggling when pressing down. It’s also available in 6.5-inch.
The model number TOR-003 shown on Amazon.com® is a best seller for it’s hefty weight when pressing down. Cast-iron is so much better than an aluminum press.
For non-Latin users, a pataconera is a metal press consisting of a fixed base and a movable top with a lever compression handle used to form corn tortillas from soft masa, also known as the tortilla press.
Patacones or tostones are made from green plantains peeled and cut cross-wise. Patacones are fried twice and are served in restaurants all over Colombia as a side dish for fish dishes or as an appetizer with guacamole, hogao (tomato and onion sauce), or ají (hot salsa).
You can also make empanadas, arepas, dumplings, mini pie shells, patacon pisao, flat bread (rotis), and more with this affordable press that will last a lifetime passing it on to your family.
Tortillas are not the only thing you’ll love home-making from scratch! Cook them in your cast-iron fry pan for a delicious flavor that’s not found in a pre-packed box of tortillas! Do not cook your tortillas on the press!
The Victoria® press is pre-seasoned with 100% non-GMO flaxseed oil and is low maintenance for caring for it. The oil used for seasoning is certified Kosher. It has certification: Kasher Parve by Vaad HaKashrut de Bogotá.
This is the tortilladora that has been cast in Colombia since 1939, a three-generation family company that makes the best! This press is authentic made by the ORIGINAL Victoria®. Don’t settle for flimsy poorly made imitations; you won’t be happy with the outcome.
The overall dimensions are side-to-side 11.25-inches and the overall depth front-to-back is 11-inches. This is a manual press where you use your hand; it is not electric!
It weighs 9.5-pounds and you need that weight for it to make flat tortillas.
You will get an extra screw for the lever and a User’s Manual with detailed instructions for how to use and care for the press. For instance, if you want super thin tortillas, after pressing, use a rolling pin.
Gift-wrapping is available for your tortilla-loving friends and family. You will receive a Limited Lifetime Warranty that covers any manufacturing defect. If for any reason it breaks or gets damaged under normal use, it will be replaced. It does not cover wear or misuse. More details are in the packaging. The Victoria® press is made in the country of Colombia.
Gluten-free Corn Tortilla Making video.
10. Lodge® Pro-Grid Cast-Iron Reversible Grill and Griddle Combo
The Lodge® brand is the best-selling cast-iron company made in the USA. Amazon’s Choice is this buyer’s favorite pick as well for the model LPGI3 that flips over for what you want to cook.
The Lodge® Reversible Pro Grid Iron Grill and Griddle provides excellent heat retention and distribution and fits over two stovetop burners. Two easy grip handles allow for easy lifting, flipping, or hanging when not in use. You can use this grill to cook pancakes and eggs or grill chicken, steak, burgers, and more.
It comes to you pre-seasoned with 100% pure vegetable oil with no chemicals or synthetic coatings. The seasoning gets better the more you use this product.
This grill is reversible, not 2 separate pieces. The picture shows you both sides.
Use this reversible grill/griddle at home in the oven, on the stove, on the grill or over the campfire. Professional chefs love it too! Make grilled cheese on the flat side—and did you know, kids love grilled peanut butter sandwiches! My mom made those for us kids with a tad of honey on top and grilled them to perfection.
Even though the cookware comes pre-seasoned to prevent food from sticking, it works best when sprayed or lightly coated with vegetable oil before using the first time.
To fit your 2 stovetop burners, check the size before you buy. Use on electric, gas, ceramic, in the oven, or on the grill. You cannot use on all models of induction stoves. The surface must be super flat! On glass or ceramic cooktops, lift cookware; never slide it.
It works beautifully on propane gas stoves when camping or an open fire. The grill weighs about 13-pounds.
Never ever put cast-iron in the microwave! Never wash in the dishwaser.
The Lodge® Rectangular Cast-iron Grill Press 6.75- x 4.5-inches with cool-grip spiral handle is handy in different shapes if you need one to hold your bacon flat.
It weighs 2.12-ounces to hold your meat to be seared down nicely. Some assembly of the screws is to be done.
There is not a written Warranty for Lodge® cast-iron cookware; however, they do stand behind every product they manufacture. For product problems, please contact Lodge® Customer Care and they will solve the problem to your satisfaction or contact Amazon.
Lodge® Pro Grid Cast-Iron Grill/Griddle demo video.
Quick Tip: Cleaning Cast-iron with Grates demo video.
Tips for Using Cast-Iron
- Never ever put cast-iron in the microwave.
- Match pan size to burner size.
- Gas flames should not extend up the sides of cookware.
- When deep frying, fill cookware only to 1/3 of capacity.
- Never clean in the dishwasher.
- See the User’s Manual for cleaning instructions before using the first time.
- Cast-iron can be used on all cooktop surfaces: glass cooktops, gas, ceramic, electric, induction, in the oven and even open fire cooking and the grill.
- Handles on cast-iron get very hot, so use a pot holder, such as these that fit snugly over the handle—my favorite. They are machine washable. See the Lodge® Striped Hot Handle Holders that are inexpensive and so handy for all cookware with handles.They are designed to fit on Lodge® traditional-style handles to protect hands from heat up to 350-degrees Fahrenheit and measure 6-inches long x 3-inches wide. These can be used on other cookware brand handles too.
- Cook with butter, palm oil, flaxseed oil, coconut, canola, Crisco® and others.
- Correct cleaning and seasoning will make your cookware with time more non-stick for your cooking.
- Do not cook acid foods that weaken the seasoning of your cookware until it is well seasoned from using with other foods first.
- Food might stick the first few times you use your cookware so use extra oil until it becomes stick-free from a good seasoning over time.
- Do not slide cookware on glass or ceramic cook stoves to eliminate scratching of the stove’s surface.
- Cast-iron is sand molded and each piece of cookware is unique to mean you will see irregularities that does not have an effect on the cookware or its use.
Final Thoughts About Cast-Iron Cookware
Last night I made crispy on the outside salmon patties from salmon in a can using an egg and cracker crumbs. I used Smart Balance® cooking oil, a blend of vegetable oils (soybean, canola, and olive oils). The patties did not stick! Today I will clean and re-season my cast-iron skillet and store it away.
Let us know your favorite things to cook in cast-iron, your comments or questions in the comments box below. Happy cooking with your new cast-iron cookware now and forever!