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

A good cast iron skillet is an essential tool in any culinary arsenal. The Lodge LPGI3 reversible frying pan meets all requirements perfectly. It is currently located above the two gas burners on my stove (see photo). My burners are 17.5" in diameter and fit nicely in a 20" pan. It has become my favorite dish. It's large enough to sear multiple steaks at once and gives them a nice fragrant crust. Eggs, pancakes, french toast, grilled cheese, bacon, stir fries, salmon, literally anything I added cooked faster and with more flavor than in a regular skillet. I can heat the pan as much as I want unlike Teflon cookware which can compromise non-stick properties. As a result, the food cooks much faster than usual. The caramelized crust that you often see in restaurants forms on top of the meat. In short, anything and everything can be cooked in this pan with ease. As with any cast iron cookware, seasoning is a must. Lodge claims the pan comes pre-seasoned, but the first time I tried boiling eggs sunny side up, I got a burned, crispy omelet that stuck to the pan. Not good. So I started searching Google for the best way to dress up a cast iron skillet. After a few failed attempts and some conflicting methods, I found a better way. Season the pan as follows: Step 1: Buy good quality organic flaxseed oil from your local health food store (sprout, whole foods, etc.). Make sure it is pure linseed oil. It should be in the fridge, linseed oil goes rancid quickly. The reason for using linseed oil is that it is the only edible drying oil. Basically, this means that the fat in linseed oil breaks down easily at high temperatures, forming a tough film that gives cast iron its non-stick properties. You can google the phrase "seasoning cast iron with linseed oil" for a more detailed chemical breakdown. Step 2. Moderately drizzle a little oil on one side of the pan. Then take a paper towel and wipe every corner of the pan. Try to spread the oil so that it forms a thin, even layer. Also make sure that there are no puddles of oil left in the pan. You want to soak up the excess oil so the oil doesn't drip down when you turn it face down. It is extremely important NOT to drown the pan in oil. This will result in an uneven layer of spice that will peel off or become sticky. Repeat this process on the other side as well. Again, be careful not to use too much oil. Step 3. Preheat the oven to 400 degrees and no more. Put in a cast iron skillet and let sit for 1 hour. Here, too, care must be taken not to exceed 400 degrees, as the oil then begins to smoke too quickly and the process of hard layer formation is accelerated. You can also open windows and turn on a fan, the oil essentially burns into smoke that can irritate your eyes and lungs. After an hour, turn off the heat and let the pan come to room temperature or cool enough to handle. Repeat steps 2-3 four or more times or until desired layer is achieved. You will notice the pan becoming shinier and smoother every time. After seasoning the pan a few times, I was able to cook almost anything without sticking. Eggs and hash browns were a breeze. The more you use the pan, the better the wool will get. Cleaning: Cleaning is very difficult if your pan is not seasoned as food will stick. I recommend that you season your pan using the method above for easy cleanup. In most cases, some coarse salt, water, and a paper towel will suffice. I also bought some Lodge plastic cast iron scrubbers which work like a charm. If you feel you need a more thorough cleaning, feel free to use a sponge with some soap. Scrape off any leftover food and rinse thoroughly with water. Contrary to popular belief, a well-seasoned cast iron skillet will NOT lose its soapy coating. Again, I just brush and rinse with water most of the time, I always preheat the pan before cooking, which kills any bacteria in the pan anyway. Also, be sure to dry the pan as cast iron rusts easily. Overall, this pan is big, heavy, wonderful cooking. Those looking for a simple little pan look elsewhere. If you're looking for a versatile, durable cast iron skillet that will last for decades, look no further.