Lodge LDP3 Solid Iron Rectangular Reversible Grill/Griddle, 9.5-inch x 16.75-inch, Black
Original price was: $59.50.$34.90Current price is: $34.90.
Value: $59.50 - $34.90
(as of Feb 01, 2025 07:48:02 UTC – Particulars)
This double-burner Reversible Grill/Griddle features as a twin cooking floor with each a easy griddle and a ribbed grill. Matches over two stovetop burners. When used on the range, set each burners to the identical temperature for even cooking and wonderful warmth retention. Seasoned and able to use. Options Seasoned with 100% pure vegetable oil Unparalleled warmth retention and even heating Use within the oven, on the range, on the grill, or over a campfire Get a restaurant-quality sear Use to sear, sauté, bake, broil, or grill Made within the USA Dimensions Size: 16.75 Peak: 0.62 Weight: 9.35 Width: 9.5 Quantity: 0.06 Matches: 8 eggs Nice For: versatile use Cooking Floor Space: 141.25
Seasoned with 100% pure vegetable oil
Unparalleled warmth retention and even heating
Use within the oven, on the range, on the grill, or over a campfire
Get a restaurant-quality sear
Use to sear, sauté, bake, broil, or grill
Clients say
Clients discover the griddle plate to be an excellent product that works nicely for its function. They respect its cooking skill and high quality building, saying it cooks meals superbly and has nice taste from cooking on forged iron. The scale matches completely on stovetops and takes up two burners. Nonetheless, opinions differ on cleansing ease, warmth distribution, weight, and stickiness.
AI-generated from the textual content of buyer evaluations
10 reviews for Lodge LDP3 Solid Iron Rectangular Reversible Grill/Griddle, 9.5-inch x 16.75-inch, Black
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Original price was: $59.50.$34.90Current price is: $34.90.
Darrez –
Just as I expected
Purchased this griddle to use on my cook top or grill. It is very high quality and durable. Weighs just over 10lbs. It has a flat and grill mark side which is great for cooking meat and/or vegetables. Both sides look good and will be easy to use and clean. This griddle has the typical rough exterior and arrived pre-seasoned with no signs of rust. As long as it’s properly cleaned and seasoned it should last decades. Very happy with the purchase. Lodge is still a great option for cast-iron products.
J Tolon –
Great griddle.
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.
John & Michelle –
Best way to make burgers
This is my go to to make burgers the George forman is blown away. While it is tempting to use the grill side they come out so much juicier on the griddle side. I realized this when i watched my favorite burger shop fat burger do it on a griddle. We use 80/20 meat and don’t have an issue with too much grease the pan fits perfectly on two burners. I agree cleaning is best while hot but we never do I tend to leave it on the stove dirty run it under a hot stream in the sink and use a grill brush/scrapper till clean and then cook. Perhaps if it makes it too being unused more then a day or two it will be cleaned and put away.
update: its now 2022 and we still use this pan it has never rusted and has made me a burger connoisseur so heres some more detail. For cleaning use a grill brush/scrapper commonly used for a outside grill and scrape clean under hot water. Seasoning was only done when purchased and I have used soap on a sponge on occasion with no ill effect but then it gets a lot of oil on it. The scraping has only made the pan smoother so it is a plus to use it during cleaning and much faster then anything else.
Ok here’s my burger recipe its simple as its all prepared on the pan: rub a bit of vegetable oil on the pan and get it nice and hot and then put salt and peppered 80/20 burgers on, they should sizzle when they land. I preshape the burgers in my hands and don’t press them at all you will get that nice crispy edge and still a juicy burger. Flip as often as you like (test show it doesn’t matter) check meat with a fork in the center a little dig no one will see and you’ll make sure its done how you like. A dab of paper towels is sometimes necessary to remove extra meat oil as it cooks (be careful). I believe people under cook their burger and find the pink doesn’t taste as good as the cooked meat so try to catch it just as pink goes away or just slightly before and the pink will go away when resting. They always seem so juicy a bit of fat can drip from them so they certainly aren’t dry. Start onions at same time to get flavorable onions and also use pan to toast buns in pan grease when done and they taste amazing. Cheese melts a bit better if you put a small pan lid over the burgers but whether you caught it right or not remove them if the meat is done the cheese can finish melting while burger is resting and you don’t want to overcook just to melt the cheese. One of my favorite dressings is Dijon mustard and mayonnaise mixed together right on the bun its called Dijonase by chefs and works great for burgers. My assembly order is Grilled Bun Dijonase grilled onions bread and butter pickles patty with cheese and top bun with a bit more Dijonase on it. Fast and easy and matches one of the burgers on the best burger I ever ate and it is!
Michelle Wiciak –
Awesome addition to the kitchen equipment and elevates meals
I wish I got this sooner. This is such a great value, although I wish it was and inch or two bigger. You can do a lot more than a pan, but it is very skinny. It makes food taste so much better when using this. There are two sides and it is great for grilling. It heats up quickly (within 5 minutes) and cooks quickly and mostly evenly. I essentially use this every day now, from making breakfast to making paninis for lunch to grilling chicken for dinner. It is easy to clean and not too complicated. My biggest issue is that it does not heat the entire skillet evenly and doesn’t cook evenly, especially towards the ends. This is a great gift for people who enjoy cooking, or want to cook multiple things at once.
AJuerg –
Great griddle
Bought this for car camping, I use it at home on my stove, on my grill, it’s a great piece of gear.
It’s cast iron, durable, need I say more? Cooked over all kinds of fuels and surfaces with it. Happy owner of it.
I have plenty of cast iron and this is a great addition to the family to meet my griddle needs.
No quality issues, surfaces were all great, still are. If I needed a griddle like this again, well this was a great choice.
Might be a little small to some folks, but for fitting my camping and home needs, the size was perfect.
Amazon Customer –
Weight was great versatility amazing!
Carbor Undium –
Me gusto mucho que viene pre sazonado es decir ya viene con una capacidad de usarlo casi de inmediato, despues de limpiarlo. Es como todos los utensilios de este material muy pesado, pero vale la pena porque mantiene el calor de manera uniforme y constante.
Es de dos lados lo que me agrado mucho, ya que uno es liso y el otro tipo parrilla.
Es muy facil de limpiar mientras se mantenga bien aceitado.
Mohamadch115 –
lodge quality, heavy and great size. maintain it well and it will last forever
Thomas –
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.
Sameer –
Itâs fantastic and of a very good quality