Lodge Logic L9OG3 Pre-Seasoned 10-1/2-Inch Round Griddle
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Kitchen and Housewares Reviews of Lodge Logic L9OG3 Pre-Seasoned 10-1/2-Inch Round Griddle
Customer Review: Lodge Cast Iron is great.
Summary: 5 Stars
Ive purchased a number of Lodge cast iron cookware products the last 10 days or so.
Im a newbie to cast iron so I expected that all the horrible stuff Im reading online about cast iron would happen, and it would take me months before I mastered cooking with cast iron.
It was quite a different story.
Ive had better luck with the Lodge preseasoned cast iron than Ive had with even nonstick pans I bought just a few weeks ago. These Lodge pans worked so well that I just gave away all my nonstick, including some nice pans that had never even been used at all.
I submit that if one is having trouble with Lodge pans they either didnt follow the initial instructions to clean the pan before cooking (there is a coating in the pan that must be removed with warm water and a soft brush that will cause food to stick until its gone)...or they are not letting the pan warm up adequately enough before trying to cook in it. If food is put into the pan BEFORE it is hot (water dances on the surface) Ive noticed that if its a sticking sort of food, eggs (potatoes, etc) that its almost guaranteed to stick some.
The other issue is overheating. My Stainless and nonstick pans require the heat to be set on 5. With the Cast Iron just a hair over 3 seems to be working as well as the others. Possibly its the irons heat retention that is making the huge difference in the heat setting. If the heats too high, the pan overheats and burns food and in cases makes the food stick. Lower the heat to about 60% of what Stainless or nonstick pans would be on your stove.
I did an experiment with one of my Lodge pans and turned the heat up on the stovetop and burnt the finish really badly. It seemed to have ruined the seasoning. I then took a stainless steel scrubbing pad and scrubbed it a little, put a thin coat of cooking oil in, baked it in the oven for an hour, repeated the process again and when it was done the pan was like brand new. It cant be distinguished from the pan that didnt get messed up.
There are rules one needs to follow with any type of cooking utensil. Its just the nature of the game.
Frankly Id rather have to deal with the idiosyncrasies of Cast Iron rather than having to baby the teflon coated stuff any day. Ive thrown away so many nonstick pans in my life because either the surface finally gave up the ghost...or, and its annoying to no end, the 'nonstick' thing was a claim they just couldnt honor.
These Lodge products are fantastic if one follows the directions and uses them right, no question about it...
Customer Review: Really handy multi-use pan
Summary: 4 Stars
This is a pretty darn good pan, it's probably about 3/8" to 1/2" thick, so it is not very heavy but still heats pretty evenly and retains heat really well. The lip is very small, maybe 3/8-1/2" high, making spatula work easy.
The round shape of the pan is not conducive to making pancakes, unless you make large pancakes one at a time. Similarly, burgers, bacon, and other such things will not fit well on any round pan, not just this one. On the other hand, a pan like this is perfect for thin omelettes, crepes, and quesadillas, all things that are difficult on more traditional high-sided cast iron pans.
I'm glad that I bought this pan because the teflon on my previous crepe pan only lasted about two years of minimal use. I hate teflon. This pan is indestructible and the heat retention and low-sloping sides make it ideal for crepes.
The reason I rated this pan at 4 stars instead of five is two-fold: 1. I'm a jerk and I believe that 5 stars should be reserved for products that go above and beyond my expectations, and 2. the build quality of the pan is good, but not the best that I have seen. The pan is flat, very flat, and the shape is really very nice overall. Also, the pan feels very sturdy, moreso than the "chef's choice" stuff you get at target, to the point that I feel that the pan wouldn't even shatter if I dropped it from a second story window, not that I plan to test that. The cooking surface is also smooth, as smooth as any decent cast iron pan. But there is a pit (about the size of a grain of sand) in the cooking surface, and there is a bump (also about the size of a grain of sand) also on the cooking surface. Neither of these has posed a problem in cooking, and I would not have noticed them if I was not absurdly meticulous and anal about my cookware, but I might worry that the bump could catch on a spatula and cut into if if you use a nylon one (I use steel spatulas and it hasn't actually gotten caught on the bump).
Anyways, it's a great pan, and for the $13 I think I spent on it is was definitely money well spent.
Customer Review: Perfect for cooking rotis and other flat breads on radiant stoves
Summary: 5 Stars
I was looking for something without teflon, with a flat base, and even heat conductivity. Traditional iron pans for making rotis are usually concave, designed to sit on gas or kerosene burners. If you have a radiant or other electric cooktop, those concave pans are dangerous because with some rolling they could land on your toes.
This griddle is flat-bottomed, so it doesn't move from its location. It's thick and distributes heat evenly, and can maintain nearly the same temperature in the middle as it does near the rim. Since it's pure iron, there's no danger of burning PTFE, which burns at 500 deg F, I think (I may be wrong or inexact).
I still rate it five stars for what it is, but I'll add some notes of caution:
- The loop is not much of a handle. It's more of a hanging device so you can hang the pan from a hook. It does get hot and isn't designed to help you flip the food. Use pot holders, or let it cool before picking up.
- Rubbing with a kitchen towel leaves shards on the textured surface. The surface helps breads not stick to the pan, but it shreds paper if you use kitchen towels to rub oil on it. I use a terry towel to clean or to season.
- Iron rusts. It is the most common metal associated with rust. When done cooking, if you have to wash it, scrub with a brush and water after it cools. Soap is not necessary and will probably aid rusting. Once it's rinsed, wipe dry and store dry. Don't drip dry or dishwash. Don't forget to wipe the underside as well. Any part of it can rust if water is left on it - water air and some impurity (including minerals in the water) will cause rusting.
- Season once in a while. Rub with cooking oil or spray some Pam-like stuff and wipe dry with a towel.
Remember, this isn't a crepe pan but will give you excellent rotis and tortillas. The trick is in the quick heat. Hotter surfaces cook the thin layer between the flat, flour-dusted faces of the bread quickly without drying it out. Being careful and using low heat will produce crusty breads.
Customer Review: Perfect griddle for up to two people
Summary: 5 Stars
I'm a huge fan of cast-iron, so when I was in the market for a griddle I turned to Lodge. This is actually the first new cast-iron pan I've owned (the others I was lucky enough to inherit from my Grandmother), and while I know how to season one properly, it was worth the convenience to buy one preseasoned.
I broke-in the griddle with some pancakes (an Alton Brown recipe) and they turned out amazing, better than any others I've ever had or made. The heat retention of cast-iron really makes a difference, and the low sides of the griddle made flipping the pancakes simple. The size of the griddle was perfect for my range and allowed me to make either 4 small pancakes or 3 medium sized ones at the same time. They browned perfectly and didn't stick at all (per the recipe I buttered the pan and then wiped the excess off between pancakes).
I know cleaning might intimidate those unfamiliar with cast-iron but it couldn't be simpler. If there is no burned food on it, just wipe it down with a cloth (I actually use a wad of paper towels) dampened with warm water right after you're done cooking. While the griddle still is still warm (which will be for quite a while), put a light layer of vegetable oil on the cooking surface and you're done. If there was some burned food on it, just start by scrubing it lightly with a stiff bristle brush and warm water (once again, easier if the griddle is still warm) and then dry off and oil.
Once again, this is a great griddle that makes great food and is simple to take care of. If you've never tried cast-iron before, you'll be amazed how much easier it is to cook on since it has no hot spots (once it's warmed up) and retains heat for a long time. Just be sure to get a good mitt or cover for the handle. Also, if you have a lot of people to cook for, I might suggest getting two of these griddles instead of a large one that spans multiple burners (unless your burners are close together or gas).
Customer Review: A solid Lodge product
Summary: 4 Stars
I bought this griddle for my grandmother to replace an old griddle/comal that she's had for at least 30 years before finally cracking down the middle. After learning a lot about the intricicies of cast iron, I realized that she never took care of her products like you're really supposed to, so the griddle only lasted her 30 years instead of a lifetime . . . still a great value! And hey, she's an old Mexican grandma. She was more worried about making sure her 7 kids were fed than she was about making sure her cast iron products looked pretty. Someone go find me a teflon product that will last 4-5 years, much less 30!
Anyway, I was visiting her when I ordered the product so I could season it when it arrived. Of course, this line of Lodge products come already pre-seasoned, but I think it's always good to season the cast iron yourself no matter what. After giving it a good wash with a stiff brush and hot water, I dried it and cooked some bacon on it, wiped down the pan, spreading the fat around, and dropped it in the oven for about an hour. I then gave the griddle another wipe-down and let it sit for a while. The result? During the rest of my visit, I cooked eggs, pancakes, steaks, and many other things on the griddle without any of it sticking and using only a minimal amount of oil. My grandma also got the chance to make tortillas on it (the primary use for her previous griddle). Lodge really does make great cast iron cookware and this griddle is evidence for that claim. This griddle will probably last the rest of my lifetime. And for the price, that's an amazing value!