Review on 🍳 16.75 Inch Lodge Pre-Seasoned Cast Iron Reversible Grill/Griddle in Black by Kevin Wilkins

This cast iron lodge pan is the perfect complement to my cast iron cookware. Right out of the box I heated it on a gas stove to a good temperature to kill germs. Lowered the temperature to low medium, smeared a thin layer of extra virgin olive oil and made pancakes. I was a little skeptical about cooking on them before doing a few more seasoning sessions, but to my surprise they didn't last at all. Then came the potato pancake test. I rinsed them in good hot water, blotted them with a kitchen towel, then put them back on the stove and heated until they just started to smoke. I took it off the stove and brushed it generously with Crisco vegetable shortening on both sides. I then wiped it down very well with a kitchen towel (flour sack) and repeated the process 2 more times, 3 in total. I then let it cool completely. Ready for the pancake test. I heated the pan over medium-high heat until nice and hot (not smoky), brushed the surface with real oil, then added the onion and green pepper. No sticking, tossed in some thawed, broken potatoes (they make great hash browns), turned the flame down to medium and let it sit for 12 minutes without touching, turning without sticking at all. Let sit another 10 minutes and you'll have a nice crispy O'Brien potato that won't stick. Let the pan cool down a bit and then rinse under hot water with a cast iron brush to clean it, it's very easy. A real test of bright eggs followed. Heat the pan over low heat until nice and hot, then add extra virgin olive oil, allow to heat, then make three giant eggs. Nice shot. I put an egg on each burner and one in the middle. The one in the middle took a little longer to cook, but not much longer. All in all a great skillet. I didn't cook the bacon because the only real downside is that the outer rim around the pan is too low to cook bacon on the stovetop. Personally, I wouldn't do more than 4 slices at a time and I find that annoying. I see a big, runny, greasy mess on the plate with over 4 slices. Although on the grill or on the fire there are no problems. Just remember to heat it properly before cooking, clean it, season it, and store it properly between uses and it will last forever. Oh, one last tip. Never pour cold water on a very hot piece of cast iron. This will most likely cause it to break or tear. Hope this helps someone with their solution. Have fun cooking. :-)