Lodge Pre-Seasoned Cast Iron Pancake Pan Crepe Pan for Indoor and Outdoor Use. Induction Frying Pan. Oven, Grill and Metal Utensil Safe Flat Skillet and Round Griddle. Made in the USA. 26 cm/10.5 inch

Excellent quality, worth paying the money for something that should last a lifetime and has none of the poinsonous non stick junk on it. The quality comes with it being heavy, it'll be interesting to see how I cope with tossing pancakes in it, great size, versatile for other frying. Cleaning is easy and stability is no issue on my hob,

Most of my comments about this Lodge Logic Round Griddle are contained in the accompanying video review, however I have briefly summarised them below. THINGS THAT I LIKED ABOUT THIS CAST IRON GRIDDLE: * No non stick Teflon coating which can get damaged over time and get into your food * It really does seem to make a difference to the taste of things like Welsh cakes - they don't seem to taste the same made in a Teflon coated frying pan * It heats up really quickly * It comes pre-seasoned to start you off with the seasoning process * The build quality is superb. It is solid, well made and should last me a lifetime * I don't have to worry about using metal implements in it - they won't damage the surface as they would with a non stick Teflon pan THINGS THAT I WASN'T SO KEEN ON: * It is extremely heavy! I have fairly weak wrists and I often have to use two hands to pick it up from the stove * It gets unbelievably hot and stays hot for ages. You need to leave it on the cooker to cool down before you can wash it up. Then handle also gets incredibly hot, you MUST use oven gloves to pick it up or you will really burn your hands. * You can't use soap of any form on it to clean it. It gets hot really quickly and I have burned things on it. The temptation is very great to get a bowl of hot soapy water to scrub it - but I have to stop myself * It does need to be seasoned every time I use it - but that is not a fault with this particular item, it would be the same for all cast iron pans MY OVERALL CONCLUSION: This is a really sturdy, good quality piece of cooking equipment. I wouldn't use it for every day cooking but for certain things such as pancakes, Welsh cakes, omelettes etc. it does a great job. It does take a bit more looking after than your standard frying pan but it is worth the effort as it will last a lifetime and not need to be replaced every couple of years.

Been desperately looking for one that would work on my induction hob. Pleased it works well, and cooked my pancakes amazingly. The handle got pretty hot - so be warned. Everything else is fine. Delivery was in a cardboard box - no outer packaging, so its a heavy box, that you should not drop!

I already have a good 3-piece cast iron skillet set (Von Shef brand) which has served me well for several years, but this flat skillet/griddle looked appealing for cooking pancakes, owing to its relatively large surface area. It arrived pre-seasoned but I did some additional seasoning on the stove as a precaution. Unlike another brand I tried, but subsequently returned, this utensil was pleasantly smooth to the touch. Over the past few months, I've used the this griddle more than I expected and found it to be amazingly versatile, suitable for grilling burgers, making grilled cheese sandwiches, omelets as well as pancakes. Compared to conventional steep-sided cast iron skillet, it is relatively light weight. Lodge is a quality brand and at a little over £20, this piece of cookware is excellent value and I would highly recommend it. NOTE: As with all cast-iron (and carbon steel) cookware, this pan must be properly maintained. I clean mine with chain mail and a nylon scrubber or coarse steel wool after each use, generally using coarse salt and water instead of detergent, dry the washed pan on the hob, and then do a quick (5 min) re-seasoning or alternatively simple re-oiling for the next use. Ignore all the reviews uploaded by people who don’t know how to take care of cast iron and carbon steel pans and then complain about food sticking. For more information on the care of such cookware, see YouTube.

This is my first cast iron pan, I've always wanted to cook on cast iron and lockdown has given me the time to start! I read quite a lot about seasoning, and ended up following a video on youtube by a guy called Cowboy Kent Rollins, where he directs you to remove the pre-seasoning with a sander. I own a mouse sander so it didn't take me long with an 80 grid pad to sand it down to smooth so I could season from scratch. I then baked a new seasoning into it three times letting it cool after each coat, which took a long time in total but very little actual input. First thing I cooked was fried eggs, and I was delighted that they didn't stick at all. Since then I've made naan, chapatti, scones, and pizza (pictured, using a combination of the hob and grill [or 'broiler' in American]). I've not had any issue with sticking. I know some people have but I genuinely think it's down to the sticky gunky lumpy pre-seasoning, which may be great for stopping the pan rusting in transit but is pretty obviously bad to cook on. Cast iron takes some getting used to. I was very surprised just how quickly it heats up given that it's so heavy, but actually it gets hot way faster than my non-stick pans; I slightly burnt the first flatbread that I made on it and had to turn the heat down. I also leave a damp rag over the handle when I'm cooking on it to remind myself not to grab it. Overall I'm very happy with this, and am very tempted to buy the high-sided pan so I can use cast iron more. Having to scrub clean not using soap and then season after each use is a bit of a pain, but I think it's worth it.

I was disappointed by the size and the handle was also a disappointment as it gets hot and not ideal

Perfect for making home-made corn flour tortillas and pancakes. I haven't tried anything else on it. It is solid, flat and does not wobble which is important if you have a glass topped stove. I am very pleased with the quality. As with all cast iron cookware you need to look after it: don't let it soak in water. After you wash it dry it straight away and put it back over the flame/ring to cook out all the excess moisture from the griddle. Let it cool before you store it. Over time -as is the case for all cast iron pans- it may develop a rusty spot on it. In that case you will need to scrape off the rust (I use a dry stainless steel scouring pad) then 'season' your pan. This means that you should warm up your pan and saturate it with oil, melted bacon fat or lard in order to prevent the pan from corroding (google 'season cast iron pans' for more info). From experience I learned that first you must pre-heat the griddle on high. When you are ready to cook your tortillas/pancakes you must first lower temperature to medium or else they burn. Griddle must have a thin layer of butter or oil before batter is poured to ensure no sticking. That is all you need to know!

I've used this with a gas hob and find the centre 2/3rd gets a lot hotter than the outer third. I made Scotch pancakes today and the central one was perfect but the outer ones were half brown and half pale when turned as the outer part of the pan wasn't hot enough. I checked with an infra red thermometer, after ten minutes use, and it measured 186 centigrade in the centre of the pan but only 150 near the rim. The handle also got up to 140 by the time I'd finished so an oven glove is essential before picking it up. On a positive note the seasoned pan works well and none of the pancakes got stuck. Fortunately my family likes a mixture of well done and pale when it comes to pancakes! I suppose the issue is that a gas flame heats up the centre and the heat energy then travels outwards through the metal. Perhaps if the heat source heated the whole pan at the same time then it would be ok. I'll have to try it on an induction hob or a Rayburn.

منتج ممتاز

薪ストーブでピザを焼きたくて購入しました。 おそらく４００度近い温度だとおもうが、あっという間に外カリ、中もちの美味しいピザができました。焦付きも全くなく、IHでもつかえるので、美味しいステーキも簡単に作れました。手入れは、お湯で洗って、オリーブオイルを薄く塗っておくだけなので、簡単です。 当たり前だけど、無茶苦茶重たいので、気を付けないと落としたら大変そうです。

Este comal, sartén es súper funcional, me encantó el producto

We are happy with lodge brand and we can make perfect dhosa

Je cherchai une poêle à crêpe sans PTFE et PTEA, et je suis tombé sur les poêles en fonte qui sont les seules à être considérées comme vraiment sans danger. Il y a sur le marché des marques qui produisent des revêtements sans les PFOA, toutefois elles sont récentes sur le marché et ce n'est pas garanti que leur nouveau revêtement proposé sera sans danger après des études. Lodge est une marque extrêmement populaire aux Etats Unis et Angleterre, très bonne qualité, prix normal et déjà avec le culottage pour donner un revêtement anti-adhesive. Toutefois les utilisateurs conseillent de refaire le culottage soi-même. J'ai un peu lu et de nombreux sites disaient que le meilleur est l'huile de lin. On le trouve dans les magasins bio. L'idée est que l'huile de lin durcit en séchant et c'est comme ca que le revêtement va se créer. Pour le culottage il faut badigeonner la poêle avec l'huile, après il faut nettoyer l'excès d'huile avec une serviette en papier. La couche d''huile qui reste sur la poêle doit être très très fine, sinon la poêle sera tout collante après et le revêtement ne sera pas uniforme. Une fois badigeonnée, il faut mettre la poele dans le four tête en bas (à l'opposé de position normale pour cuisiner) justement pour que l'excès d'huile ne s'accumule pas dans le fond, mais coule vers les côtés. Normalement avec une couche fine de l'huile ce ne sera pas le cas. Après il faut allumer le four, et quand la température atteint 250°C il faut le laisser pendant une heure (une autre version consiste à chauffer un peu la poêle à sec pour dilater le métal, badigeonner, et remettre au four. On éteint le four après 1 heure et on laisse la poêle se refroidir à l'intérieur du four sans ouvrir ce dernier. Il faut répéter la procédure 6 fois. Laissez les fenêtres de la cuisine ouvertes pour ne pas respirer la fumée qui va se dégager du four. Résultat : super lisse, super noire, brillante, les crêpes ne collaient pas du tout! Un vrai plaisir de savoir qu'on ne cuisine pas sur un revêtement potentiellement dangereux et qu'on peut même gratter avec une fourchette. C'est vrai qu'elle est lourde, mais pas trop gênant pour les crêpes .... MAIS, après nettoyage (voir plus bas avec induction), le revêtement que j'ai mis s'est écaillé. En cherchant la source de ce problème sur internet, je suis tombée sur des forums qui justement disaient que l'huile de lin n'est pas une bonne idée car chez nombreux elle finit par s'écailler. C'est vrai qu'elle durcit, mais quand on chauffe un métal, le métal s'élargit, du coup le revêtement dure qui ne peut pas s'élargir, s'écaille. Au final, pour faire le culottage soi-même il faut plutôt prendre de la graisse animale, le gras sur les bacons, et le meilleur est d'utiliser tout les jours pour que le revêtement se fasse soit même. Ces poêles deviennent meilleurs avec le temps. Je pense que je vais quand même acheter un diffuseur de chaleur. Sur le gas on voit que la crêpe n'a pas été cuite de façon uniforme. Le rond sur la crêpe correspond à l'anneau de gaz. Cela dit ce n'était pas gênant du tout au niveau du gout. Les crêpes étaient super bonnes. Par contre, c'était une horrible catastrophe sur l'induction. Pour la dernière crêpe j'ai voulu tester avec la poêle sur l'induction. La crêpe n'a pas cuit sur les bords, là ou il n'y plus de contacte avec le rond de l'induction, tandis qu'elle a brulé au milieu (c'est à ce moment là que j'ai mis de l'eau tiède sur le poêle pour décrocher ce qui était brulé et le revêtement est parti avec). Par contre si le rond de l'induction couvre bien le fond du poêle, il n'y aura pas de problème. Dans mon cas, le diffuseur de chaleur peut aider avec l'induction. Pour résumé. Super poêle. j'en achèterai d'autres et je jetterai tous les autres anti-adhesives que j'ai.