Lodge Cast Iron Reversible Grill

Brand: Lodge
Manufacturer: Lodge Logic
Model: LPGI3
EAN: 0075536347233
Category: Home & Office
Price: $49.90  (127 customer reviews)
Dimension: 0.81 x 20.00 x 10.50 inches
Shipping Wt: 13.50 pounds. FREE Shipping (Details)
Availability: In Stock.
Average Rating: 4.3 out of 5 stars
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Product Description

The Lodge Cast Iron reversible Grill/Griddle features a slight slope for a generous grease gutter. The Grill/Griddle measures 20-inches x 10-inches with an actual cooking surface is 19.25-inch x 8.5-inch, serious enough to straddle either a campfire or two burners on your stovetop. The reversible feature, of this crowd-pleasing cooker, means you can use the smooth side for cooking flapjacks, eggs, and grilled cheese sandwiches, and the ridged grill side for hamburgers, steaks and sausages. A slight slope drains fat into a generous grease gutter, and the two loop-style handles provide safe transport. Cast iron loves a campfire, a stovetop, or an oven, and can slow-cook foods without scorching. It retains heat well so you can sear meat at higher temperatures and will keep your delicious meals warm for a long time. Whether used in a kitchen or camp, theses virtually indestructible cookware should last for generations. Made of cast iron, this grill evenly distributes heat from the bottom through the sidewalls. Sporting a stylish black color, the cast iron cookware looks good in most kitchens and it doubles up as an excellent source of nutritional iron. This pre-seasoned grill is ready-to-use right out of the box. While the cookware comes pre-seasoned to prevent food from sticking, it works best when sprayed or lightly coated with vegetable oil before use. The Lodge seasoning procedure is a multiple-step process in which the seasoning oil is applied via an electrostatic spray system that coats the cookware, then it’s baked in commercial ovens at very high temperatures. This allows the oil to penetrate deeply into the pores of the iron. This seasoning process achieves a seasoned finish that would take many months of home use to achieve. Sometimes during this process, the seasoning oil can collect and create a bubble or slight drip at the bottom of the pan as it’s hanging through the production process. And that in turn can turn brown as it’s processed through the seasoning ovens.  This brown spot is not rust but in fact, carbonized seasoning and will darken with use.  The factory seasoning process makes Lodge cast iron products ready to use right out of the box, and the product over time “Just keeps getting better”. After cooking, clean with a stiff nylon brush and hot water. Using soap is not recommended, and harsh detergents should never be used. Towel dry immediately and apply a light coating of oil to utensil while it is still warm. Cast Iron, like your grandmother used, still ranks as one of the best cooking utensils ever made. It gives you a nearly non-stick surface, without the possible harmful fumes generated by preheating chemically treated nonstick cookware. The American-based company, Lodge, has been fine-tuning its construction of rugged, cast-iron cookware for more than a century. Glass lids are oven safe up to 400 degree fahrenheit


  • 20 x 10.5 cooking area
  • Use on all cooking surfaces, grills and campfires
  • Oven safe. Cooktop Compatibility: Electric Coil, Electric Smooth Top, Gas, Induction
  • Sauté, sear, fry, bake and stir fry to heart's content
  • Note : Item is sold as one tray and image shown on website is front and back image of the single tray item.

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Top Reviews

A good cast iron pan is a must have addition to ...
by aley1511 (5 out of 5 stars)
April 28, 2015

A good cast iron pan is a must have addition to any cooking arsenal. The Lodge LPGI3 Reversible Griddle fits the bill perfectly. It's currently nestled on top of my two gas burners on my stove (see photo). My burners measure 17.5 inches across and the 20 inch griddle fits nicely on them. It has become my go to piece of cookware. It is large enough to sear several steaks at a time, giving them a beautiful flavorful crust. Eggs, pancakes, french toast, grilled cheese, bacon, stir fry, salmon, literally everything I have thrown at it has been cooked faster and with more flavor than a normal pan. I can heat the griddle as hot as I like, unlike teflon cookware which can damage the nonstick properties. The result is that food cooks much quicker than normal. Meats will develop that caramelized crust you often see in restaurants. In short, this griddle/pan can cook anything and everything with ease.

As with any cast iron piece of cookware, seasoning is a must. Lodge claims that the griddle is already pre-seasoned, but the first time I tried cooking some sunny side up eggs I ended up with a burnt crusty omelet that stuck to the pan. Not good. Thus, I began my Google search for the best method to season a cast iron pan. After a few failed attempts, and a bit of sorting through conflicting methodologies, I found the best way. Season your pan as follows:

Step 1

Go buy a good organic flax seed oil at your local health foods store (Sprouts, Whole Foods etc.) Make sure it is pure flax seed oil. It should be in a refrigerated section, flax oil goes rancid quickly. The reason flax oil is used is because it is the only drying oil that is edible. This basically means that the fat content in the flax oil breaks down readily at high heat and forms a tough film that gives cast-iron its non-stick properties. You can Google "seasoning cast-iron with flax seed oil" for a more chemically detailed breakdown.

Step 2

Moderately squirt some oil on one side of the pan. Then take a paper towel and rub every nook and cranny on the pan. Try to spread the oil so that it forms a thin even layer. Also take care to not leave any puddles of oil on the pan. You want to soak up any excess oil so that if you were to turn it face down, no oil would drip down. It is extremely important that you DO NOT drown the pan in oil. Doing so will result in an uneven seasoning layer that will flake off or turn sticky. Repeat this procedure on the other side as well. Again, taking care not to use too much oil.

Step 3

Heat your oven to 400 degrees and no more. Stick your cast iron pan in and leave it for 1 hour. Again you want to make sure you do not go over 400 degrees because then the oil begins to smoke too quickly and the process of forming the hard coat is rushed. You may also want to open your windows and turn on the fan, the oil is essentially burning into smoke which may irritate your eyes and lungs. After an hour, turn off your stove and let the pan come to room temperature or cool enough to handle.

Repeat steps 2-3 four or more times or until the desired coat is achieved. Each time you will notice the pan getting shinier and smoother. After I seasoned the pan several times I was able to cook pretty much anything with zero sticking. Eggs and hash browns were a breeze. The more you use your pan the better the coat becomes as well.


Cleaning is very difficult if your pan is not seasoned as food will stick. I recommend you season your pan using the above method for easy cleaning. Most of the time, a little coarse salt, water, and a paper towel is all that is needed. I also purchased some plastic cast iron scrubbers from Lodge that work like a charm. For those who feel they need a more thorough cleaning, feel free to use a sponge with some soap. Scrub the food off and rinse thoroughly with water. Contrary to popular belief, a well-seasoned cast iron pan will NOT lose its coat with soap. Again most of the time I just scrub and rinse with water, I always preheat my pan before I cook which kills any bacteria on the pan anyway. Also, be sure to dry your pan as cast iron rusts readily.

Overall, this pan is a large, heavy, wonderful cooking beast. Those looking for a light small pan look elsewhere. For those looking for a versatile, heavy duty cast iron pan that will last for decades, look no further.
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Defective product. No resolution.
by Amazon Customer (1 out of 5 stars)
August 19, 2018

I bought this as a present for my husband. Our very first time using it, we put it on the stove with low heat to warm it up. CRACK! It sounded like a gunshot. I was scared we had broken the glass stovetop, but the griddle itself cracked horizontally around the edge. We called Lodge and the lady said it happens from time to time; she would email us a form. We never got it, and have been trying to get in touch with Lodge again ever since. I even filed a claim online and sent them pictures of the crack with no response. It's a shame because we love our other cast iron pans and were really excited to have this piece.
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Ten years and it still looks like new
by Karen Little,Top Contributor: Cooking (5 out of 5 stars)
August 5, 2016

This is a review for the Lodge Cast-Iron Reversible Grill/Griddle, 20-Inch x 10.44-Inch, Black by Lodge.

This grill/griddle has been a true workhorse at our place for over ten years now. It's been used for everyday at home, for camping, and for festivating. I'm convinced that if you take care of it properly it'll last a lifetime and beyond. I've used it on cast iron stoves big and small, over camp cook fires, and on gas grills. This bad boy will get 'er done every time. Yes, it's heavy compared to the cheaper/lighter models but nothing can take it's place. Everything tastes so so good off of it, too. All the usual cast iron fare plus I use it for stir fry, charing bell peppers and onions, whatever you can think of. Still satisfied after all these years.

My friends use theirs constantly on their glass top cook stove and it works perfectly for them. I'm not sure why it's not the same for some of the reviews I read though.

If you found this review helpful, please click the "yes" button below. Thanks and happy trails!
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Not so good for ranges with 5th burner like Samsung NX58
by Ike (3 out of 5 stars)
May 31, 2018

If you have a 5 burner range like Samsung NX58 series, about 3" of the griddle on both ends will not get hot enough.

It takes around 5 minutes to warm up. Best I could get was 330degF in the middle and 270degF in the corners on medium. Raising temperature setting to high resulted in more uneven temperature distribution where oil was burning in the middle while corners were still below 330degF

Even when positioned over two burners because Samsung NX58 has one tiny burner in the back and one huge in the front result was lot of wasted heat and uneven surface still.

Overall, if I had to buy it again, I would have tried a shorter version as I think anything past 16" cannot warm up evenly and, even worse, edges is acting like a heat-sink. In summary, LPGI3 seems to be designed specifically for two, equal size, burner cook-top and anything else is a compromise.
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... to pair with my Colman classic stove and was delighted to find that it's fits like it was made .
by Gabriel T Jacobs (5 out of 5 stars)
August 29, 2016

I bought this griddle to pair with my Colman classic stove and was delighted to find that it's fits like it was made for that stove.

This griddle takes and holds a seasoning well as should be expected of a Lodge. Cooked pancakes, eggs, grilled cheese and fajitas evenly and quickly.

This is a great addition to our chuck box.
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Cracked within a dozen uses
by The Bat (1 out of 5 stars)
March 11, 2018

Cast Iron is always a pleasure to cook with. So happy to get this. I have had several in the past.

BUT... It cracked. Seriously it cracked while making pancakes. It was used less than a dozen times.
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Fits the Camp Chef MS2HP 'Everest' Stove Perfectly
by fargozombie (5 out of 5 stars)
July 12, 2017

This is a great griddle, cast iron so what could possibly go wrong? Nothing as far as I can see. This fits on top of the Camp Chef MS2HP 'Everest' stove perfectly. Except, it won't fit with the cover closed so it has to be stored separately. Don't throw the box away as it is perfect for storing and transporting the griddle.

I did purchase separately; Lodge SCRBRSH Scrub Brush and Caron Doucet - Cast Iron Care Bundle to clean/season the cast iron griddle.

Very happy with this griddle and the Camp Chef stove combination...
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Beautiful, even heat for pancakes on a well seasoned ...
by Kimberly A Lang (5 out of 5 stars)
December 7, 2016

Exactly what I was looking for! Beautiful, even heat for pancakes on a well seasoned griddle. I did do a swipe with oil in between batches for guaranteed easy release. I also kept a close eye on the pancakes directly over the burners in the beginning, but the overall heat transfer to the center was excellent. I have a pretty high powered pro range, so simmer was just the ticket. Let the griddle heat up slowly while you're prepping, that will help with hot spots.

I will try it with some higher temp dishes and update...
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Cracked first use
by Jakob May (1 out of 5 stars)
January 5, 2018

It cracked right down the middle the first time using it. Sounded like a gun went off. Scared the daylights out of my wife
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In love!
by Clark*sMom (5 out of 5 stars)
October 7, 2017

I'm in love! I've always been intimidated by grilling meat, but I decided to try this on my new gas stove that has the long element in the middle. After doing some research on cooking with cast iron and grilling techniques, I've got it down! I preheat on high for about 10 minutes, then throw the meat on until it's cooked to the point where it's ready to release from the pan on its own, then flip it and cook to the same point again. I then let the meat stand for 5-10 minutes, and it stays nice and juicy with just the right amount of char.

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