Review on 🍳 Lodge Reversible Grill/Griddle: Pre-Seasoned Cast Iron Tray, 20" x 10.5" - With Handles for Versatility by Chris Norman

Here's the thing. Anyone who rusts should take a little time to familiarize themselves with the care of cast iron. There is no defective cast iron that causes rust, only improper cleaning and baking methods. ALL cast iron will rust if not handled properly so ignore these reviews. Also, for those who complain of uneven heating, there are two things to keep in mind. First, two burners are slightly less efficient at achieving heat than a central, dedicated pan burner. We have just received a new oven and compared to the old el'cheapo model the difference in performance is amazing. The old oven would have taken much longer to get up to temperature due to the low output. Second, cast iron takes time to heat up in places that aren't directly above the flame. You need to give him time to distribute the heat to those areas. I laughed when I saw the IR image of the heat distribution and abdominal pain. This person was using 2 burners and it was quite obvious that not enough time was being allowed for proper heat dissipation. So they called it bad product, I call it bad science. At first, heat it slowly to avoid cracking (when it is very cold), and gradually increase the temperature over 10-20 minutes, so long. Both ends of the shaft are a good 6 inches from the center burner and those areas were hot. Enough to mark the pork tenderloin I cooked last night. The cooking was very even and consistent, you just have to give it time to stabilize. You can light a burner on medium and I guarantee you'll be badly burned after half an hour if you try to lift it from the far end of the heat source. This is how cast iron works. Heat passes over time and heat stays for a very long time. If you're cooking unevenly, you're not giving it enough time to stabilize. So don't use soap when cleaning unless you intend to rub it right in afterwards. Use something that won't scratch and clean under warm running water while the pan is still warm. Then put it back on the stove and reheat to remove all the water. You can also apply a thin layer of oil on it. We're conditioned to rub, scour, scour dishwashing liquid, don't do it. It's a sterile hob, when brought up to temperature don't worry about "things" being left on it. Remove large pieces and that's it. A little fat left over from what you cooked makes it firmer and just the way it should be. When you bring it up to temperature, simply wipe it down with a washcloth to remove any built-up grease from the last cook and continue.