Lodge Fajita Set (Includes Cast Iron Oval Serving Griddle, Wooden Underliner and Hot Handle Holder)

Great little pan! Actually, not so little given it's purpose - fajita ingredients! Great quality and the wooden rest and handle cover are also high quality. I am very pleased and will soon order another one.

Good quality cast iron skillet. Look forward to using

Like the product very much and also the sales prices… thks

Great pans..cooks evenly..everything tastes great!

El sartén es bueno, con la tabla que viene incluida te ayuda a llevártelo a la mesa y mantener la comida caliente por un buen rato. Requiere de cuidados básicos ya que si lo dejas húmedo o preparas comida con sal (cecina) y no lo lavas pronto, se empieza a oxidar. El tamaño es adecuado para preparar comida para una persona.

It is good quality you need to spray with oil after use but this size is fairly small It is not enough for one person

I bought mine for the grilling season (summer) of 2012. I love it! I orginally planned on using it to grill fish. Salmon, skin on, outside on the grill. Ya see, I'm not a big fish fan. Cooking inside leaves a lingering smell that I do not enjoy. Thus, if I can cook fish outside, avoiding the odors, I might increase my fish consumption. This worked great! I put the Fajita pan on when I start my grill. Once the grill/pan are heated up, I place the fish/salmon on the pan skin side down and turn the heat up on the other side of the grill. The skin get crispy enough that I found myself eating the skin!. The higher heat helps get the top of the fish a bit crusty. Now, bear in mind I perfer my fish cooked more to a dry finish. Of course, I seasoned the pan many times before using. Used vegtable oil and the kitchen oven. I also put a thin coating of oil on the pan before it goes on the grill. NOTHING sticks to it. fish, hamburger, steak, cheese, shrimp, vegtables...they've all been cooked on this fajita pan. Hey, a steak (like New York) is phenomenal !!!! using this pan. Heres how. Start with a THICK (1 1/2"), GOOD (New York Strip, Ribeye, Culotte, T-Bone/Porterhouse) Put the pan on the grill and set the burner under the pan to low, and the other side burner to high. After the preheat, say 5-8 minutes, turn the flame under the pan to medhigh/high, and turn the other burner off. Now place that steak on the hot grills with the flame turned off. 4 minutes, move the steak onto the sizzleing hot pan. 4minutes, turn that steak over. 4 minutes remove the steak and let rest 2-4 minutes. Now you cut into that steak and tell me it isn't perfect! The inside is just a tad over cool rare, and an even red from top to bottom with a nice char on the out side of the steak...mmmmmmmm good. This pan works perfect for me, a single household. If I was cooking for more than one, I'd move into a cast iron griddle. In fact I just did. Now I can make more than one steak at a time. Do not hesitiate to purchase this Lodge Logic Pre Season Fajita Grill Set....you'll fall in love.