Review on 🍳 Lodge Seasoned Cast Iron Rectangular Griddle - Extra-Large Chef’s Serving Platter (15 x 12.25 Inches) by Robert Tirona

I have tons of Cast Iron Lodge. I live in Tennessee, where most Lodge products are made, so I have broad access to them, including outlets. The Lodge brand offers high quality cast iron. Even with all my cast, I have never tried Lodge Jumbo Chef's dish. I saw it in one of the outlets and didn't really understand what it would be used for, but from the name I figured it was for serving only - a plate. It wasn't until I saw it on Revain and read the reviews that I realized it had to be used as a baking sheet. I had to order one at a time, in fact I ordered two. This thing is just amazing. I have to say I used it even more than I thought I would. If you could just get hold of a few pieces of plaster I would suggest you get yourself a skillet, a roasting pan and this cooking dish. I've used it for so many things. I've used it as a baking sheet and made cookies, french fries and the like on it. I've used it on the grill for grilling veggies and stuff. I use it almost every morning and bake breakfast instead of frying. I add sausage, eggs, and toppings like sour cream, salsa, and cheese and bake to perfection. It's a lot easier than frying and all the flavors come out when you bake them together. Preheating the oven with the skillet and preheating the skillet and then placing the meat in the skillet will brown the meat on the inside like a grill and keep it juicy on the inside and crispy on the outside. I make these rustic ribs instead of baking them in jars. When I bake them in the jar they lose a lot of the liquid and stay in the liquid and have a very different texture than when they are grilled and the juice is drained. If plaster of paris is heated before placing the meat on it you will get a good sear, much better results for indoor cooking. I use mine on the grill, in the oven, and on the stovetop. (I have a gas oven and stovetop.) Again, this pan is awesome and way better than using those cheap tin or aluminum baking pans. This pan lasts a long time and it is also much healthier to use. Cleaning is easy, just scrape with a stiff brush or dish scraper and hot water, then coat with vegetable oil. You also can't beat the Revain prices at the Lodge, sometimes cheaper than the Lodge's outlet stores.