Lodge cast iron grill/griddle questions?

14 years ago

Have a big, HEAVY, Lodge grill/griddle (covers 2 burners) that I found at a yard sale for a song. Sellers were getting rid of some "camping" stuff and I just hadda get it. It wasn't terrible crusty, but I clean it up and reseasoned.

Two problems. One, it's not the easiest thing to find a place to store. Two, I don't use it as often as I should. Last storage place was beside baking sheets, in between washer & dryer. Had to haul them all out of that area last night and discovered decent amount of rust on end that sat on floor. I know the rust was no BIG problem so just scrubbed it up with steel wool and lots of HOT water. Put it back on stove top to get rippin' hot before reseasoning. I think I'm gonna let it stay on stove top for a while to remind me to use it more often.

I know what each side is intended for, but wondering... do you use yours for things others might find a bit unusual?!? Have seen a CI skillet used UNDER another pan... for better heat distribution?? Maybe just cook in other pots/pan on TOP of grill/griddle?? I know CI is relatively indestructible, so not worried about damaging it.

ANy ideas??

Sort by:Oldest

Comments (5)

caflowerluver
14 years ago
Congratulations on your score. Is your's reversible? Here is a previous discussion on the Cooking forum about grill/griddle. It might give you some ideas. I just use mine for basic grilling of meat on the grill side and making eggs, pancakes and french toast on the griddle side.
Clare

Here is a link that might be useful: reversible grill/griddle?
anoriginal
Original Author
14 years ago
It is reversible. I know I just don't use it enough?? Think that's the key to success with cast iron... use as often as possible. Have never used grill side... frankly, if I need that kinda space, I'll go out on deck to my "redneck" charcoal grill.

One of the posts in the link you recommended mention fear of heating CI too hot?!? I know you should never put it in water what it's screaming hot... warping or cracking possible... but kind doubt regular stove top use could damage it unless you totally forgot about it??

Want to find things to cook on it (other than pancakes, eggs & grilled cheese) that will only require a wipe with paper towels. Seriously thinking of just seeing what happens if I use grill as a "burner"??

Became reunited with "old-fashioned" CI a few years ago when I found 3 skillets at a yard sale... Lodge, Griswold, and some other name. After cleaning off years of CRUD and USING on a regular basis... I prefer to non-stick for eggs... no chasing eggs around and rarely broken yolks. Have to SERIOUSLY restrain myself form buying more pieces... unless something I don't have. Have a nice big round griddle pan that is slick as ice. Unusual pieces include a small Lodge, diamond-shaped skillet (makred 1-2 eggs on bottom) that perfect for a fried egg sandwich and an Abelskieber (that's not remotely close, is it) pan. Would REALLY like to find a DEEP "chicken fryer" some day. CI IS heavy! Think that turns many off from using it. Have much better results with CI than with NON-non-stick hard anodized Calphalon stuff??
Related Discussions
cast iron griddle cracked on induction hob - what happened?
Q
Comments (5)
How big is the heating area of your hob? If there was a lot of unheated overhang and the heat was set fairly high, the temperature gradient could have been different enough to crack. That's something that could happen with any type of heat source, but with flame or pre-heated standard electric, you're more aware of how high the setting is because you can feel or see it, too. I don't know how induction burners regulate their settings-whether they adjust the current output like a standard electric coil or whether they vary the frequency interval of the same current pulse-like a microwave. If it's the latter, it may be difficult to gradually warm an oversized pan. The induction experts or Lodge should have the answer to that one. If the griddle doesn't have a flat bottom-if it's a little concave or has ridges, that would cause uneven heating which might cause cracking. Please let us know what Lodge has to say.
...See More
Lodge Cast Iron cookware
Q
Comments (20)
Its under rated I think partially because it's not a high profit item... not seen on any tv shows at all, the price would go way up. I once was in a Fields Store in Chicago and over heard the rave of a German couple here on vacation who were scarfing up on cast iron cookware. The price/performance ratio is about the best of any kitchen item, IMHO. My mom bought much of hers on the Ojibwa Indian reservation in Northern WI, all used. She passed it down to me when it got too heavy for her to handle (in her seventies). It's all well seasoned. I'll be passing it on to my son who already loves cooking with it.. he loves those quesadias and fresh salsa cruda!
...See More
built in griddle vs seperate cast iron
Q
Comments (16)
Only thing wrong with Aluminum griddles is the non stick on ALL of them is junk, not a one will last 5 years and the more you use the worse it gets. Exactly the opposite of the Steel Griddles, the more you use it the better it gets, can hand it down to children and grandchildren. Will be as good or better with your 80 year old grand child cooking it 75 years from now. I use my griddle probably 6 days a week, cooked eggs on it this morning. It takes about 2 minutes to heat up for a couple eggs. I just come down and turn on the griddle first thing, by the time I have gotten what I need out of fridge the griddle is ready to go. In fact I just turn the heat off by the time I crack the egg on it. With pancakes, again I turn on griddle first thing on low front and back. That gives the center time to heat evenly without the back and front end being too hot. Takes about 6-8 minutes which is how long it takes to get everything else ready. By the time I get everything out, bowls, pancake batter, mix it all up, get everything ready then the griddle is perfect temp and evenly heated all over and I can make about 8 good size pancakes at a time on it. Clean up, many times I just run a paper towel over it. Most I ever have to do is lean it in the sink and wipe with a hot rag & water then dry with a paper towel, put a Table spoon of oil on it and wipe it and its clean as a whistle. It is every bit as non stick as the best non stick cook ware and only gets better with age.
...See More
Cast iron pizza pan; Lodge vs Camp Chef
Q
Comments (22)
I did not flirt, as far as I know - I doubt that would do me very much good! I made cornmeal pancakes on my rectangular griddle this morning (which weighs over 10#), and I'm a bit glad that my new pizza pan will not weigh that much. I might even switch to using my comal plus the new pizza pan when making pancakes, and then I can use two front burners. I used to make them in my 10.5" cast iron skillet, and that was not ideal because of the steep sides, although they did cook well, one at a time. Kevin's new mug is all metal, I think. When I make tea, I use the red teapot that Sheshebop sent me, and it holds 21 oz. I use one teabag for that much water, and the cup/mug that I use holds 7 oz., and so that makes three cups/servings. On days that I work, I drink one cup of tea at home and then one at work, using a teabag at work. So one pot of tea lasts three days, but I have to store the tea in the fridge and then microwave it on subsequent days. On days that I do not work, I drink two cups (14 oz) of tea in the morning, and that is all the caffeine that I need. On vacation, I will sometimes drink coffee, especially in places like Hawaii and Italy. I was not impressed with Costa Rican coffee - I thought the coffee in Antiqua, Guatemala was better. I drink coffee in New Orleans also, but not in Texas. The Kona coffee in Hawaii was the best I've ever had, and it is not possible to find the equivalent here. Even the coffee beans that we bought on Maui were not as good as the coffee we got at restaurants/coffee shops on Maui. I think the best beans do not leave the island. The coffee we had in Italy was almost as good, but it probably came from Africa - Ethiopia most likely.
...See More
lindac
14 years ago
To you know what a "flat top" is...in a short order place?...A flat griddle to cook scrambled eggs, Philly cheese steak, frying onions, burgers, sausage, bacon....even a quick sautee for shrimp and a chops to allow a longer time in the oven.
Also makes flat breads, crumpets, english muffins....
Gee! Maybe I better get mine out!!
Linda CD
jazmynsmom
14 years ago
My favorite use for this same piece of cookware is as a pizza stone. I think it's superior to actual pizza stones, plus, I end up with a pizza that'll always fit on a cutting board.
Lars
14 years ago
I would use the griddle side for making quesadillas, tacos, or burritos or just to heat tortillas. With just a cast iron skillet or every a very large frying pan, I can only make one quesadilla or burrito at a time. You could also make several tortillas at once on a large griddle.

Lars

Lodge cast iron grill/griddle questions?

Comments (5)

caflowerluver

anoriginal
Original Author

Related Discussions

lindac

jazmynsmom

Lars

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

Lodge cast iron grill/griddle questions?

Comments (5)

caflowerluver

anoriginalOriginal Author

Related Discussions

lindac

jazmynsmom

Lars

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

anoriginal
Original Author