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I'm so happy I bought this! Great addition to my hob! It's perfect size for making a ton of food without taking up much space. Cooked kebabs, crumpets, full English breakfast... all with great success! And with a placemat, you can take it to the table and keep everything warm while serving. Love it!!
I have already seasoned it and used it as a pizza stone for 2 x 6 inch pizza and for making burgers and onions at the same time. Putting it over a flame gives you excellent control over the hotspots on the plate to control the cooking. Overall, very good value for money and highly recommended as an accompaniment to your cast iron cookware. Don't forget to buy a Lodge iron press if you intend to make burgers. Worth the money.
I ordered this for Teppanyaki and found it so good for other things as well, like pancakes, grilled cheese. The surface is well seasoned almost like nonstick. You do need to oil it but not a lot, just brush a layer over the surface will do. I like to keep it at low heat for easier control. It is cast iron so once it's heated it's not easy to cool down, what I do is drizzle some water or wine and the temperature will immediately go down a little, to keep your food not burn, and also gives a steaming effect.
Its heavy (good mass) which makes it great at keeping the heat high to placing meat on for searing. no non-stick coating so you can use metal kitchen tools no non-stick coating so you can use it on BBQ or Gas etc at very high heat Large area, room for about 4 big steaks or 6 burgers, it fits nicely across two gas hop rings Double sided, grill and flat
I have wanted one of these for ages and I am not disappointed. I love cooking on cast iron.
It spreads over 2 burners, I run vertically. Usually I set one burner higher than the other so I get a little bit of temperature variation. It also fits in my oven which helps with seasoning and I could cook on it in there. It is a heavy block of metal, as you should expect. Cleaning is not really a problem. Some water and a good stiff brush usually does the trick. I also have a scraper for the tough stuff. The pan must be thoroughly dried or it will rust. (If you do get rust, the scrub the things and begin seasoning again.) I find cleaning when warm is best and I just use water, no soap.
Even though it is factory seasoned it will take some time to build a good layer on the surface. A very little oil on the surface and bung it in the oven for about 30 minutes regularly will help. The non-stickiness will improve over time.
Pros Big surface to cook on Retains heat well Reversible with a smooth and ridged sides You can get away with very little oil when cooking Treated with respect it will out-live you
Cons Heavy Requires a bit of TLC to maintain its looks
(Tip: I got mine from the Amazon Warehouse and it was pristine. It is a large old lump of metal, if it showed some signs wear and tear it is easily recoverable. Even secondhand cast iron is worth a punt.)