Lodge Cast Iron Double Play Cast Iron Reversible Grill and Griddle

What could be better than a reversible griddle? The smooth side is great for making grilled cheese sandwiches as well as eggs and pancakes The ribbed side is perfect for grilling foods such as steak, fish, chicken and hamburgers.

• 16.75" x 9.5"
• Foundry seasoned, ready to use upon purchase.
• Use on all cooking surfaces, grills and campfires.
• Some induction tops may not be compatible with double-burner griddles.
• Oven safe.
• Saut?, sear, fry, bake and stir fry to hearts content.
• Made in USA.

Use and Care:

• Hand wash. Dry immediatelyeven before first use. Rub with a light coat of vegetable oil after every wash. How much oil? Enough to restore the sheen, without being sticky. Why? To keep the iron seasoned and protected from moisture.
• Seasoning is vegetable oil baked onto the iron at a high temperature: not a chemical non-stick coating. Seasoning creates the natural, easy-release properties. The more you cook, the better it gets. Because you create, maintain, and even repair the seasoning, your cookware can last 100 years or more. Chemical non-stick coating cannot be repaired, limiting lifespan.
• Lodge Cast Iron is right at home on induction, ceramic, electric and gas cooktops, in your oven, on the grill, or even over the campfire. Do not use in the microwave. (Some induction tops will not work with 2-burner griddles) On glass or ceramic cooktops, lift cookware; never slide it. Our cookware is safe at high temperatures; use metal, wood, or hi-temp silicone utensils. Some foods may stick to new cookware (especially eggs). Use a little extra oil or butter until youve built up the seasoning. Acidic foods like tomatoes, beans, and certain sauces can damage seasoning, and should be avoided until the seasoning is well-established. Cast Iron rarely needs to go above a medium heat setting when properly pre-heated. For the times when you do cook at higher temperatures, bring the pan to temperature gradually and add oil to just before adding food to prevent sticking. Our handles get hot; use mitts. Use trivets to protect countertops from hot cookware.
• If no soap is too scary, wash with mild soapy water and dry and oil immediately. However, consider that cookware is 400?F in 4 minutes on medium heat and is sterile at 212? F, so soap isnt always necessary. Dishwashers, strong detergents and metal scouring pads are not recommended, as they remove seasoning.
• Without protective seasoning iron can rust. Its really easy to fix. Scour the rust, rinse, dry, and rub with a little vegetable oil. If problem persists, you will need to thoroughly remove all rust and follow our re-seasoning instructions (below).
• While maintaining the seasoning should keep your Cast Iron and Carbon Steel in good condition, at some point you may need to re-season your cookware. If food sticks to the surface, or you notice a dull, gray color, repeat the seasoning process: * Wash the cookware with hot, soapy water and a stiff brush. (It is okay to use soap this time because you are preparing to re-season the cookware). * Rinse and dry completely. * Apply a very thin, even coating of MELTED solid vegetable shortening (or cooking oil of your choice) to the cookware inside and out. Too much oil will result in a sticky finish. * Place aluminum foil on the bottom rack of the oven (not directly on bottom) to catch any drips. * Set oven temperature to 350 400 degrees F. * Place cookware upside down on the top rack of the oven to prevent pooling. * Bake the cookware for at least one hour. After the hour, turn the oven off and let the cookware cool in the oven. * Store the cookware uncovered, in a dry place when cooled. * Repeat as necessary.