Lodge L9OG3 Cast Iron Round Griddle, Pre-Seasoned, 10.5-inch

When the ceramic coating started chipping off my waffle maker, I was not happy. The only cookware I have that is long lasting is cast iron. But I can't find a castiron waffle maker from a source I trust buying.I decided to start making crepes because I don't like the soggy floppiness of pancakes. But the non-stick electric crepe maker made me uncomfortable each time I took it out of the cupboard. I wanted to feel at ease with all my cookware, not just my cast iron, but that seemed very unlikely for making waffles.I immediately washed the griddle with soap and water, rinsed thoroughly, and seasoned a couple times in my oven.Before this griddle arrived, I researched a few recipes in preparation. So I made crepes for several days. Not a single crepe burned or stuck to the griddle. Every crepe slid off easily onto a waiting rack.I have never made crepes on a griddle or skillet but it was easier than using the electric crepe maker. And I didn't have to shuffle zen garden tools around my small work area.Making crepes wasn't my only interest for this new griddle. I have other Lodge cast iron, 12 at the time of this review. They are of a solid build and versatile.Making crepes is just doing the same thing, same batter, same heat setting, same spatula again and again. You learn a lot more about your cooking abilities with using cast iron when you make different food.No one wants leftover fried chicken or pizza that is soggy. Using this griddle as a sheet pan in the oven is perfect for reheating leftovers. Bits of cheese didn't stick when making grilled cheese. Peppers and onions can be sauteed quickly. Homemade bread rolls, biscuits, and dough wrapped sausages bake with an even crust color.Using cast iron, you owe it to yourself to do some experimenting. Use stainless steel spatulas with your cast iron? Yes! If you are really heavy handed you might get a scratch or two. But repeatedly seasoning your griddle makes it so it's practically self-healing. Keep using the cast iron and those scratches disappear more quickly than you can guess - as you season. I cut food while still on the griddle regularly and I can't see a single scratch.You can use a mild soap when cleaning the griddle. I usually only use soap before the first use. I have not had food stick to the point where I have to soak it in water. Run water, use a brush or scraper, and a little coarse if needed. Cleaning is done in about a minute, then dry and season. For me, doesn't matter if it's as soon as the griddle has cooled, or the next day. That's not heavy maintenance at all. Any one tells you cast iron is too much time and work to maintain is just lazy or not well informed.The first Lodge cast iron I purchased for myself was a 12" skillet and with each new Lodge, I am more than satisfied with the performance and excited to explore new recipes and make old recipes more fun. Yesterday I made giant 10 inch cookies with this griddle. Rumors that sugar ruins cast iron seasoning are false. I make cookies, brownies, cobblers, hand pies, cheesecakes, pound cakes, scones, etc. often because I have a passion for baking. My giant cookies released from the griddle after using an angled spatula in one spot. Cookie nearly popped up like a jack-in-the-box. Again, success and easy cleanup, much better than my old non-stick cookie sheets ever did.Am I pleased with this griddle? Yes, absolutely! Would I recommend it for crepes, pancakes, reheating food, making giant cookies? Yes, certainly! I know this griddle is a Lodge and as always reliable cast iron. I also know that I am looking forward to learning to make the most of it and learn to make food I have not tried, like dosa, corn tortillas and whatever recipes others want to share.

So, I had a craving for Crepes Suzette and hit the YT to find a recipe. Most videos showed a crepe pan and they are cheap enough but unfortunately they are cheaply made and don't last- especially with a nonstick coating. I am the kind of cook that values quality and shies away from specialty products or gadgets. That and after a few crepe sessions, how many times would I use a crepe pan? Or the wood spatula?I know I will always pull out a piece of cast iron cookware, either char veggies and peppers, cook a hearty stew, or to make an English breakfast and I own only Lodge cast iron products. This Lodge Griddle could be used for mini pizzas, charring, French toast, pancakes, and CREPES!This griddle comes preseasoned but I washed it and oiled it before use. My first attempt at crepes was less than perfect though and I narrowed my technique down to two flaws: one I didn't let the batter rest for one hour and two, I didn't apply enough batter to completely cover the griddle. They fell apart and were stringy, like when you have a dribble of batter and it leaves that crusty trail? That was on the bottom 1/4 of the pan because I didn't have enough batter to cover the pan.The next batch was improved but with the same recipe; it was allowed to rest and I used a soup ladle-full of batter and turned the pan quickly. This batch turned out fantastic! I used a large metal Wilton spreading knife to flip the crepes. The pan heated evenly, the crepes released effortlessly, and they were paper thin. I mean, they were so thin a piece of tissue paper called them thin! If the crepes were a little durable, I'd replace my windows with them. Thin. If Lady GooGoo knew how thin these crepes were, she'd wear them as an outfit. Thin.Anyway, the two down sides, you can guess both if you own cast iron. First, this pan is heavy. Not so heavy that you couldn't handle it, twist it to distribute the batter, or to flip your items, but heavy enough to burn a few extra calories to have an extra serving of whatever you're cooking. Be extremely careful when flipping your items over and onto a glass plate. I clinked the two a couple of times but you know Corelle, that stuff is tough! You might not be so lucky if the griddle slips. Be careful.The other one, a little more serious, the handle does get hot. I typically use a kitchen towel on the fly but I used my lodge frying pan last week so I had my red handle cover handy- so I used it. DO not try to grab this handle without protection. If you do, you won't make that mistake again.Now a couple of tips, based on the reviews I have read about this pan. Rust. Rust doesn't ruin this pan. Look up how to clean and season cast iron.Food sticks. Season your pan and oil accordingly before applying food. Sometime I add oil, sometimes I don't. Sometimes I add water, yes water. This all comes back to cooking though. If you get this griddle because it is a great price but don't know how to use it, that's not cast iron's fault. It's the cook. Cast iron works!Rough edges or finish. You can use a file, sandpaper, or a grinder to knock of rough spots. Don't go nuts and more often than not- just leave it alone unless it becomes a health hazard. I have only had to do this once and I have two dutch ovens, a griddle plate for our grille, three frying pans, lids for everything, a few cornbread molds, and our newest edition this griddle pan. If you are uncomfortable with any potential warranty canceling modifications, get another one through Amazon exchange, or contact Lodge. I bet both will be happy to help.Bottom line, don't get discouraged and give this griddle pan a try.Finally, enclosed you will find a few pictures of this pan and its products and the end result, Crepes Flambe. I always thought Crepes Suzette was set alight but not true! A video by Chef Stéphane of the French Cooking Academy showed what true Crepes Suzette were- but personally, I want fire! Anyway, after the crepes were made, I used a taller pan for the orange sauce and final preparation because to use the low walled griddle would be extremely dangerous and irresponsible.Good luck, happy cooking, and get this griddle pan!