Double Play Reversible Cast Iron Grill/Griddle - Dual-Sided with Double Burner Configuration for Eggs, Pancakes, Burgers & More - Seasoned, Non-Toxic Cookware - Heavy-Duty Grill Pan - Black

This reversible cast iron grill and griddle is hands-down one of the best purchases I’ve made for my kitchen. The quality is exactly what you’d expect from Lodge—heavy-duty, durable, and built to last. I love that it’s pre-seasoned, which made it ready to go right out the box (Although I seasoned it again. I’ll give instructions on what I did at the very end of this review in my “PRO TIP”, if you’re interested in doing the same.). I’ve used it for everything from searing steaks and flipping pancakes to grilling veggies and making breakfast sandwiches, and it performs beautifully every single time. The heat retention is unmatched, and I love how evenly it cooks no matter what side I’m using. It turns an ordinary stovetop or campfire into a professional cooking surface, and it’s become one of my go-to tools whether I’m indoors or out. Cleaning it is surprisingly easy, especially if you care for it properly, and it just gets better with time. Like, seriously! Lodge just never disappoints, and this piece is no exception. If you’re serious about your cooking or just want to elevate your meals with that classic cast iron flavor, this is the one to get. It’s reliable, versatile, and honestly—an absolute joy to cook with. And now for my “PRO-TIP”… PRO TIP:: Give it a little extra oiling and bake it a few times when you first get it though (if interested, I’ll tell you how below) — you’ll fall in love with the results. Use an oil with a high smoke point and that forms a good layer of seasoning, like canola oil, Crisco (vegetable shortening), or grapeseed oil. I’ve used vegetable oil too. Avocado oil, I think can be used too, but don’t quote me on that particular one as I’ve never used it. But if I take a guess, I THINK it can be. But the FIRST thing you do even before oiling it and baking it is wash it thoroughly as soon as you get it with a teeny-tiny bit of soap and hot water, EVEN IF IT SAYS IT IS PRESEASONED! But ONLY DO THIS ONCE! After this first wash, you won’t have to use soap ever again! This is to remove any of the factory residue. But you are then to dry the pan completely. Then with a think layer of oil (I pour a bit on the pan and then take a paper towel and wipe it completely with oil in all of the nooks and crannies inside and out and the handle with an even coat of whatever oil you choose to use. Place it upside down on your top oven rack and put a baking sheet (or if you want to line the bottom rack with foil you can do that instead of the baking sheet) on the bottom rack to catch the excess oil that drips off the pan. Bake this @ 450 degrees for 45 minutes to an hour. Then turn the oven off and let it cool completely inside the oven to allow the oil to set. Now, for a smoother, non-stick finish, it’s BEST to repeat this process 2 or 3 times, BUT you don’t have to. I like to though, but who knows…maybe it’s because I’m extra. Then, BOOM! Your brand new cast iron is ready to make some magic happen!! Enjoy!!

Bought a new gas oven and stovetop with a center burner. The dealer wanted a lot of money for the center burner griddle. I declined and started looking for a substitute. What better cast iron can you get than Lodge? I found this one in similar dimensions to the OEM Whirlpool and am sure that it is twice the quality. It’s heavy and once I seasoned it to my liking, it has done diner quality ham and potatoes, made pancakes and quesadillas. It has a slight lip that helps prevent grease spills, washes easily and will probably outlast the stove.

Another quality item from Lodge. I use it daily for breakfast on my woodstove in Alaska and love the quality and size. One bit I don't care for is that the griddle side only has one open end of the channels while the other is “dead ended” making it frustrating to clean, so i don't use it as much as I would like. But the flat iron side is superb for hotcakes n eggs and sausage! i love it.

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.

This grill plate is a total kitchen upgrade. Heavy-duty, heats evenly, and gives perfect grill marks. It’s definitely heavy and requires proper seasoning, but the results are worth it. Amazing for pancakes, burgers, everything.

Healthy cast iron for quick easy cooking! Sandwiches, breakfast, and no need to get out a pan. A snap to clean.

Love it. The griddle looks so clean and glossy. I had bought other brands of cast iron products that arrived with rusty spot and smelly. Lodge is such an amazing contrast. This is an addition to my collection of Lodge cast iron. My 5 year old Lodge skillets and dutch ovens are such a help in my kitchen. I love the fact that I can be brutal with them unlike those non stick ones. Amazing breads, tart tatin, pies, steak and more have come of them. This grillgriddle will help me make more steaks at a go. I have been blessed by the quality food it cooks. Yes! Love the Lodge.

Usata piú volte sia per carne che per verdura. Lavata a mano e ri-oliata ogni volta si mantiene perfetta. Io la conservo nel cassettone inserita in una vecchia federa :-)

Bought this griddle for my gas stove. Pros: Fits perfectly over 2 burners. Nice even heat when burners are adjusted according to BTU's Cooks evenly when used dry or with oil. Flatbreads and tortillas are perfect and larger work surface allows for 2-3 to be made at once. Meats cooks well with nice browning Easily cleaned Easily stored as there is no handle to deal with, it lays flat Cons: Wish it were 1 1/2" wider to fit large tortilla/flatbread properly or two 6" pita/tortillas as this would allow more items to be cooked at one time. - with a medium to large family this is important so all can sit together at same time to eat without food getting cold or soggy

I love this thing. I cook all my meat and fish products on it. Gets better with use. Now after 4mths nothing ever sticks. Ever. Without having to apply any oil or anything to it. Clean up is easy, as nothing sticks just a quick wipe with a metal scourer and water once it's cooled down and that's it. I heat mine up till smoking afterwards to remove any moisture and kill off bacteria. I think that's the secret to it. I've never once used soap or anything. Just water, scourer and a quick heat on the stove. In terms of size, can fit 6 hamburger patties or four large pork chops / steaks or a dozen eggs or 12 sausage's so it's definitely good for family meals. Thickness is also really good, with a decent warm up even a cold steak doesn't cool it down so you'll always get a nice sear. Only negative which has been mentioned previously in other review is the side walls are quite shallow so if you are cooking burgers with rather fatty mince you'll have to drain halfway through or you'll start a fire as it'll spill over onto your heat source. Still 5 stars in my opinion even with this though. Recommend.

This is one of the best cast iron skillet I've owned. It came pre seasoned which gives a good starting point to build up a great cooking surface. Being double sided gives loads of cooking options and has enough cooking surface for 3 medium sized burgers. I use mine over the gas cooker (big enough to cover 2 gas hobs) and thus have better control over temperature zones. The ridged side gives amazing charred lines. It's not light weight either...so be prepared! Also it keeps heat very well and fairly long enough. As fas as cleaning it's easy as long as you pat it dry, place it over the hob to finish drying and as soon as it's totally dry, straight away cover the WHOLE skillet with a light coat of vegetable oil (IK there's other good ones to use)...WARNING the skillet is going to be hot...let it cool down and store.