Cast Iron Griddle - cast iron, lodge griddle

Click here for more information I absolutely adore this griddle, and I use it almost every day.



At first, I wasn't sure that I wanted a cast iron griddle. They are HEAVY and not dishwasher safe . . . so I tried a few nonstick brands first --top dollar brands with high ratings.



I hated them. The nonstick surface was inferior. On a reversible griddle, the underside became sticky and difficult to clean. The heat was distributed unevenly. One claimed to be dishwasher safe, yet when I put it in the dishwasher, some of the nonstick surface came off.



I am extremely health conscious, and I use very little oil when I cook. Food often stuck to the "non-stick" surface -- go figure.



I wanted to find a great griddle that I could use for many things, including cooking like the chefs in Japanese Steak Houses -- I dreamed of using a small dash of my favorite oil and flinging shrimp, chicken and veggies on the griddle like a pro. No, I didn't think I could toss my tools in the air or catch the shrimp in my pocket . . . I just wanted the flavor and the ease of cooking.



By this time, I was on a quest, and the non-stick stuff just wasn't cutting it. I did a little research, and I learned that pros recommend the Lodge griddle, so despite my apprehension, I thought I'd give it a try.



Wow! The pre-seasoned surface is perfect and better than any non-stick surface I have ever used. Just a tiny bit of non-stick spray is all I need, and everything from pancakes to eggs flip with ease. Grilling Japanese style works perfectly.



On the grill side: whole steaks, chicken, fish -- fabulous, fast, and everything has those beautiful grill lines. Nice for grilled vegetables, too.



The griddle is indeed heavy, but it's okay. I wouldn't recommend lifting it if you have serious muscle or joint problems, and I wouldn't want to drop it on my foot, but otherwise, go for it. I'm a softie, and if I can handle it, so can you.



As for not being able to put the griddle in the dishwasher: I don't believe I'm going to say this, but I don't care about having to handwash it. The griddle cleans so easily, a few swipes and I'm done. If I forget to clean it and wake up to it the next morning (okay, so I'm not Suzy Homemaker), I just lay it straight across the top of my sink -- not IN the sink, but rather, balanced from edge to edge, on top . . . and I run a little water over it, let it set for a few minutes, and it's easy to clean.



A word of advice: Just as it says in the instructions, you need to clean the griddle without soap (water only) to preserve the pre-seasoned finish. However, should you want to use soap, you can. There are instructions included in how to re-season the griddle -- it's easy.



I frankly didn't like the idea of not cleaning with soap. I didn't feel as though the germs were destroyed . . . but soap doesn't really kill germs, it merely works as a surfactant that makes water wetter so things become easier to clean.



If you want to kill germs, heat is one of the best ways to do it. Every time you use the griddle, you preheat it on the range for about five minutes or so -- you're killing far more germs than if you had used soap!



You can also rub your griddle with a very light coating of oil, stick it in a hot oven and disinfect it that way (this is also similar to how you reseason it).



This is one of the easiest, most wonderful kitchen tools I own. It is a breeze to use, I feel like a pro flipping all that food around. Everything comes out great, and it is very easy to use, and food does not stick.



I have since added six more pieces of cast iron to my collection, one triangle cornbread/scone, a round muffin/biscuit, and four cast iron skillets. Two of the skillets are antique -- talk about well-seasoned! I do not use the bread/muffin bakers as much as I thought I would, but I use the skillets almost every day. I love them.



PS: I remember reading somewhere that using cast iron also adds iron to your diet. A nice extra, yes?

Goodness - I see two chief complaints posted here: First, some people say it's heavy. Well, yes, it is. It's over 200 square inches of iron, folks. The weight is clearly advertised, so I'm having a hard time understanding this complaint. The second complaint some have is uneven heating. Lodge could fix that - all they have to do is make it thicker - and much heavier, and even more people would be unhappy about the weight.



Since the number of comments about the weight and the uneven heating seem about equal, I'd say Lodge did a great job of hitting a happy middle ground. Personally, I count on a little uneven heating, I'll sear breakfast chops on one end over a high burner and flip eggs on the other over a lower burner - I've even been known to run mine on just one burner, cooking on one end and warming on the other. When I was a grill cook, that's how I ran my grill, hotter at one end. You also have to allow for some "settle time" for cast iron - compared to aluminum, it's a fairly slow heat conductor, which gives cast iron it's wonderful thermal stability. But it takes time for the heat to distribute, so give it a few minutes.



I can't comment on the factory coating - I strip and season the cooking surfaces on all my iron, new or used. I made one modification to mine, which Andrew pointed out - I took a dremel and ground a shallow notch in the outer lip of one end of the grease gutter to help pouring the grease out - if you do this, be sure to smooth the edges of the notch to avoid heat stress cracks - they love to start at sharp corners - and don't make it too deep - just a small notch makes a big difference when dumping grease.



While I'm at it - I'm a heretic - a blasphemer - an apostate. My confession? I sometimes clean mine with soap - to be more precise, detergent, which most modern dish soaps actually are. I think the "no soap" thing is a bit of mythology that's come down to us from Great-Grandma, whose dish soap was basically lye and some type of animal fat (my grandma used bacon grease for her soap). So yeah, maybe lye soap was a bad idea, but it had a very different chemistry from today's dish detergents, and as far as I can tell, modern detergent won't touch the baked-on grundge on the bottom of my aluminum and enamel cookware, and they don't touch my properly seasoned iron either. I do always make sure to rinse very thoroughly, and re-oil after cleaning, however, as that thin film of oil is life to cast iron.



I love this grill on the cooktop, but if you want to see this beauty at it's best, and you have at least a 20" charcoal grill, set it on your charcoal grate and have some fun. I don't think mine ever cooled off during the week or so after hurricane Charley, while we had no electricity. I had stocked up on hardwood charcoal before the storm, and as my neighbor's fridges warmed, and their freezers thawed, they kept bringing me food to cook before it spoiled - and of course, they shared with the cook. The neighbors saved some of their food, the Lodge grill got quite a workout, and my family ate very well!



It's a well-made product. It's American. And it's a great value. What's not to love? Just don't drop it on your foot - did I mention it's heavy? - Cast Iron - Lodge Griddle - Griddle - Grill Pan - Cookware - Grill
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Cast Iron Griddle - cast iron, lodge griddle

Cast-iron Grill Press - bacon press, cast-iron grill press

Click here for more information This is something that had been on my wish list for a while. I had not used one before but I liked the concept. Finally got one for my birthday a couple of years ago, and this has grown into one of my favorite tools. For bacon, nothing is better. I cook up 5 pounds at a time and freeze in 4-slice packs, and this little beauty makes the cooking process easy. Nice flat pieces that are great for that after-work BLT. Works great for panini and is definitely cheaper and easier to use than a specialized machine that does the same job for 5 times the price.

This is a real low-tech old school way of cooking that proves over and over again why its still so popular.

I can not agree with the previous reviewer. This is a tremendous quality, HEAVY cast iron grill press which does an excellent job on keeping bacon flat, cooking grilled cheese, pressing out fat from burgers(although why would you want to, fat = flavor). Basically it will handle any job where you need things flatter, with the added bonus of cast iron's unique heat retention. In addition, its size and roundness, as opposed to the traditional rectangular grill press, mean that it will fit almost any skillet 7" or bigger. Nice and versatile.



It is not made like "modern" pieces with a slick non-stick coating that eventually flakes off. It is not something you throw in the dishwasher when its dirty. It requires some maintenance, yes. But the quality of the build, the heaviness of the press, and the way cast iron retains heat make it all very much worth it. If you care about the quality of your cooking, not just convenience, you are a cast iron person and would love this press. LODGE is one of the best manufacturers in the country, and their pieces are found in kitchens ranging from mine(ha!) to those in 5-star restaurants. Buy with peace of mind knowing you are getting the best, and with care so will your children, and grandchildren, and great-grandchildren because cast iron lasts.

I have one of these and may end up with another. After checking a previous review, someone obviously doesn't understand function as opposed to just looking good. The only thing he rated highly was a cookbook...



I only wish this came in a size that would properly fit a 12" frying pan for when I'm cooking breakfast for a crowd.



No complaints and I know how to clean cast iron.

When you grow up with flat bacon, nothing else is good enough. So I made the plunge and bought this press for the sole purpose of cooking flat bacon in my cast-iron cookware. That makes this an expensive uni-tasker for me (which, along with the screws, is why I only gave it 4 stars), but I still think it was a good purchase.



The construction of the press seems high-quality. It is indeed heavy, but I have no concerns about the handle coming off or anything like that. You do need to assemble it, requiring a flathead screwdriver and an adjustable wrench or pliers, but it isn't difficult. The screwheads sit in an indentation on the bottom of the press and are exposed to the food/cooking surface. The hygiene implications of that might be a problem for some, but those people would probably not like cast-iron anyway. However, the screw indentations are deep enough so that the screws aren't capable of scratching the cooking surface. Cleanup means wiping with some warm water and using a stiff bristle brush if necessary. Dry off and coat with a thin layer of oil.



Use is quite simple. I can't imagine using the press on steaks or burgers since that would press all the juice (not necessarily fat) out of them and make them dry, but it's perfect for bacon. With extened use the wire handle will get warm, but never necessitated the use of mitts or gloves. One thing I noticed while using the press is that you will want to use a pan at least somewhat larger than the press. When I used the press with my cast-iron pan with a 7" bottom, the fat from the bacon had nowhere to go and would end up rising up and over the sides of the press, pooling on top of it.



Overall, it's a well constructed press with the only real downside being the exposed screws on the bottom. The handle stays cool and my bacon stays flat. A bit of a luxury, but worth it for me. Also, if you are going to use this for bacon, do yourself a favor and save the bacon grease to cook with or to season other cast iron vessels with later.

The press functions well enough, but as other reviews have mentioned the handle is shotty. It's held on with bolts which get gunked-up with grease and crud. I have to disassemble the handle (with tools) to clean the press thoroughly. The coiled handle doesn't stay cool enough to touch anyway, so why not use a one-piece design like the Lodge panini press? One good bonus this press offers is I can use it as a lid for the Lodge 6.5" skillet, which doesn't have an available lid.

We're vegetarians so I can't speak to its meat-cooking qualities, but it's great for making paninis and grilled cheese! It doesn't entirely fit (as in touch the bottom) in our 8-inch Lodge cast-iron pan, but of course fits into the 10 and 12-inchers. Very high quality and can't beat the free shipping. There is also a rectangle-shaped Lodge grill press elsewhere on this site. - Bacon Press - Cast-iron Grill Press - Cast Iron - Lodge
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Cast-iron Grill Press - bacon press, cast-iron grill press

Cast-iron Griddle - cast iron, emeril

Click here for more information I went through three non-stick, very expensive pans from the major players, and every time the story was the same. I would really like the pan until I used it about six or seven times, then the non-stick coating would wear off and they would stick like mad. This is because proper grilling can only be done under high heat, in a preheated pan. Doing this to a non-stick pan heats it up well past its tolerances, and destroys the coating.



So finally I tried a cast iron grill pan from Lodge. It was excellent, and took to high heat well. It is pretty hard to clean, the food sticks a bit, and the grill marks are not as crisp as I would like. Still, it was much better than anything aluminum.



When I saw this one, I decided to try it since I like my other Emeril pans.



It is even better than my other one. Interesting, as I strongly suspect these Emeril pans are also made by Lodge. The little tweaks he made to the pan are well thought out. The ridges are tapered such that they almost come to a point. The result is clear sear lines with no sticking. It is also heavier than my other pan, so it holds heat better, and has much higher sides to help contain spatters.



There is one thing to be aware of, however. This pan is smaller than its Lodge counterpart, so it is well suited to grilling for two (even if the things you are making are large). If you are doing more than that, it'll get a little tight in there. I keep my Lodge pan around for the times I need more cooking space, but I can see this one is going to get a lot more use as I normally do two things at a time anyway.



The first time you use it, spray it lightly with cooking spray oil inside and out, then put it on a high heat burner until it smokes. Turn the burner off and let it cool off on the burner slowly by itself. This will help season it a bit (even though it is preseasoned) and make sure that you won't get any sticking the first time you use it.



If you are even thinking of experimenting with grilling, get this pan and give it a try.



Sean P. Logue, 2008

Well, it's a cast iron grille pan. What else can I say about it?



Like all cast iron pans, it's quite heavy, but it will also last for a lifetime(or more). It is also non-stick, providing that it is cleaned and cared for appropriately(there are appropriate seasoning instructions that come with the pan).



Since cast iron is able to reach higher temperatures than non-stick cookware, it makes it a great choice to cook meat when cooking outside is not an option, just make sure to heat the pan for three or four minutes before using it.



If you're unfamiliar with cast iron cookware, follow the instructions that come with it and you'll enjoy a great pan for life. Just remember that it doesn't go into the dishwasher!

This is seriously a heavy duty,, high quality product. The grill has deep grooves which makes for more healthy cooking as the fat stays on the bottom and it just feels like it can definitely take a beating should it ever have to. The only thing I found it lacking (and not really a big problem) is that the handle seems a bit short for a pan of this weight and size. You'd need two hands to carry it securely. Great product overall.

I had long ago given up on cookware with "non-stick" coatings on them. I now use only cast iron or bare stainless steel. When it comes to grilling indoors, cast iron is the only way to go.



Though I already have a cast iron reversible grill/griddle which fits across two burners on the stove, sometimes I find it too large if I only want to grill a couple of burgers or a chicken breast. So I bought the Emeril 10" Cast Iron Grill Pan to handle the smaller grilling tasks. Don't get me wrong, the pan is large enough to grill 4 burgers at a time, but I don't think I've ever eaten 4 burgers in one meal.



First of all, this is a very, very heavy pan. I know that anything made of cast iron is expected to be heavy but this seems heavier than other cast iron pans of this size. The handle seems too thin to support such weight, but somehow it does.



It comes pre-seasoned, however, I would not recommend that you use it immediately after buying it. The first thing I did after I got it was to give it a good scrubbing with warm water and dish detergent. I then heated it up on the stovetop until it was completely dried. After allowing it to cool down enough to handle, but still warm, I coated it with a good coating of vegetable shortening. Then into the oven it went for about an hour at 375. After doing this, the pan was much darker than it was when I bought it; a sign that it was much better seasoned now and ready to use.



So, this past weekend, I was on a grilling frenzy to try out my new grill pan. The first time I used it, I grilled a couple of burgers and some zucchini. The burgers did stick a little, but not bad for first time use. A little sticking is to be expected the first few times of using a cast iron pan. It will become more and more non-stick after each use. The next day, I grilled more burgers and some peppers and onions. This time there was very little sticking. Later in the day, I grilled some chicken breasts and they came out just perfect, with nice brown grill marks and a smokey grilled flavor. Excellent!



Clean up is easy. I run it under warm water and use a bamboo brush to scrape all the food particles off. Then I heat it up on the stovetop to dry.



Please note, this Emeril Grill Pan is not made by Lodge. It is made by All-Clad. As all Lodge products are made in USA, the Emeril Grill Pan is made in China. I can't compare this Emeril Grill Pan with other brands because I haven't used any other brands. But I am quite happy with the performance of this one. It is definitely of high quality and with proper care will last several lifetimes. I wouldn't hesitate to recommend it to anyone. - Cast Iron - Emeril - Cast Iron Grill Pan - Grill Pans - Cookware - Grill
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Cast-iron Griddle - cast iron, emeril

Cast Iron - cast iron, grill pan

Click here for more information The day I got it from Sur La Table I went and bought two New York Strips to break it in. They were text-book picture perfect with an external sear with blood red rare interiors. Incredible for seared steaks or burgers. Preheat on high heat for at least five minutes before cooking. Get it smoking hot before you put the meat on the grill. Juices from deglazing or rendered fat can easily be poured off with the two pour spouts to make sauces or reductions. And it is oven and broiler safe. You will not be sorry!

This pan is da shazzizo. Really.



HEAVY cast iron, with a glossy enamel exterior and a rough black enamel interior. It really doesn't need seasoning, as the enamel doesn't rust or stick. Preheat it until smoking hot, add a seasoned steak, leave on for a minute or two, rotate 90 degrees to get those great crosshatched grill marks, flip and repeat, then put into a preheated 450 oven for 4+ minutes, depending on how thick the steak is and how rare you want it.



Seriously foolproof steakhouse good steak, every time, as long as you don't over cook.



The same technique works really well for fish as well. Whatever you cook the sear and blast method works great, and it's easy to make pan sauce.



Although I give this five stars, be warned that it's not easy to clean. Forget trying to get it back to factory condition, ain't gonna happen. However, because the cast iron isn't exposed, but instead your dealing with black matte enamel, you can use dish soap and a scrubbie to get the worst, then leave it on medium heat to dry.



I use this pan constantly, particularly in the winter when it's not so much fun to grill, I'm giving my Alaskan brother one for his birthday. However, even in the summer months it still sees a lot of use.



This and my 9 qt. dutch oven get the heaviest use, and the biggest bang for my cookware buck.

Heavy is the word for sure but good quality cast iron usually is heavy to allow the cook to use the amount of heat needed to sear steaks, etc. The person who said you need a good hood vent is right on because I have to put a towel over my smoke alarm or it will be going off without doubt. I always have to open the back door to let the smoke out but it's still necessary to use the towel over the alarm. As for cleaning after a few time of soaking then using a scraping pad I realized that I could use my bamboo wooden spoon's edge to knock off the residue. It is amazing how well the wooden utensil scrapes off every bit of the residue and doesn't scratch up the surface. I would buy this pan again if I needed a grill pan, it definitely is better than the stainless steel Viking grill pan I purchased. I have an induction stove so I have to use either stainless steel or cast iron.

Smoke concentrates in the grooves between the ridges, which enhances the taste of seared steaks. You can make the grill marks as light-brown or black as you want. This sure beats trying to grill outdoors in the middle of winter, and the results are delish.



If you don't have a strong hood fan, you may have to open some windows and close bedroom doors, this thing can get generate as much smoke as grilling on the barbie.



For water-softening of burnt residue, pouring water into a searing hot enameled pan might crack the enamel due to differential contractions of rapidly cooled enamel and iron. A safer technique is to let the pan cool for a good 20 minutes, then pour in water and reheat the stove, letting the water low-boil for awhile, e.g. 30 minutes. You can use dishsoap or not. I just pour the soapless water out and wipe with a some paper towels. I don't worry about getting it spic and span, a little gray-browning of the last towel is okay with me, I treat this like my seasoned cast iron skillets and woks.

I have tried all types of meat on it and the pan worked wonderfully. But, as soon as any marinades are added or anything with sugar, the high heat burns a layer on the pan. It takes A LONG time to clean and scrap. Oddly enough, it cleans better dry than soapy. I have found that if I use a set of disposable wooden chopsticks (not separated), I can scrap off the burnt residue without worrying about scratching the pan. I have to add that my husband really likes the meat that I cook on this pan. I bought it because he only liked to cook meat on the grill. I thought it would be healthier with this pan. It is. I love it.

My wife and I recently moved into a new building that doesn't allow us to have a normal grill on our balcony. We were forced into cooking our chicken breasts in a frying pan or baking them in the oven. Neither option was satisfactory since they generally product rubbery, flavorless chicken.



After a suggestion from a friend I took a chance and bought the Staub cast iron grill pan and I love it. It is extremely easy to get juicy chicken that is well browned without drying out the skin. All it takes is a little seasoning and a light brush of olive oil and you're good to go. If you want to get fancy, you can hammer out the breasts a little in order to make them a more uniform thickness.



One of the great things about cast iron is how well it holds and transfers heat. This pan doesn't require you to use a high temperature, medium to medium-low works fine as long as you give it about five minutes to pre-heat.



The two complaints I've heard the most about this pan are cleaning and the weight. So the pan is definitely heavy, but since I don't move it around too much that really doesn't bother me. As for cleaning, I haven't found it to be that bad. I've found that the trick is to clean it when it is still warm. One thing I've had success with is pouring scalding hot water into the pan directly after turning off the heat. This deglazes the little bits that might have otherwise stuck to the pan, so clean-up becomes a two-three minute job. - Cast Iron - Grill Pan - Grill Pans
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Cast Iron - cast iron, grill pan

Cookware Accessories - cast iron, cookware

Click here for more information I am a vegetarian and I use this grill press all the time. It's great for grilled sandwiches! It will help you make great stuffed french toast. Your hashbrowns won't be a sloppy, crumbly mess anymore. This heavy little bugger is perfect for the aforementioned applications and about 40,000 more but the thing I use it for on almost a daily basis is preparing tofu. That magical bean curd benefits tremendously from the steady pressure of a hot lodge grill press!

I bought this for my inside grill. I found when I cooked pork chops the corners wouldn't be quite done because they liked to curl up slightly. This has totally fixed my problem. I do have to adjust my cooking time because the press is a bit heavy & the meat cooks more quickly than before.

This press heavy enough for use as a small meat or sandwich press. You may need to get another one if you like to cook for a large group or like to cook different things in a large pan.



You will still need to season it a bit for sandwiches or they will stick. If you are just frying bacon, then the original finish will also season up in no time.



A basic, no-nonsense product. Handle will get hot.

A well made product. My only gripe is the petite size. As one person pointed out, this is my error for not doing my homework. However, my interest was in purchasing the large cast-iron grill, the press was offered when I made my selection and just from looking at the photos, it appeared to be more appropriately sized for the grill I was purchasing. Again, it was my error for not confirming the size before agreeing to the added purchase. If I had checked, I would not have purchased the press. It's good for one person and that is not the way we cook.

I just purchased the Lodge Logic Rectangular Pre-Seasoned Cast Iron Grill press recently and I'm very happy with my purchase. It's the perfect weight, and I've been using it to make paninis along with their 10 1/2 in. square grill pan. My paninis always come out perfect! The only thing I wasn't aware of was that the handle needed assembly, and it was a little difficult for me to put together, but I will still give it five stars because it's an excellent press! You can't beat the quality or the price. This is the best cast iron press I've ever used. It's very well made, and

will last forever.

Pre-seasoned is always the way to go. Thank you Lodge for the innovation! This means clean-up is easy and you have a huge head start on seasoning.



I like the grill press because it helps my food cook faster and it does keep things flat. The cast iron makes it nice and heavy. My only regret is that it isn't bigger. Mario Batali seems to have correctly figured out the press-to-pan ratio.



The press is still a good buy.

Cast iron is great to cook just about everything, or to re-heat food specially pizza and tortillas. With bacon don't even mention it, just use the press to get a nice result. When ever you wash any cast iron item just put it on the stove and flame dry it, to keep it from rusting. That works for me. - Cast Iron - Cookware - Cookware Accessories - Grill
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Cookware Accessories - cast iron, cookware

Cookware Accessories - cast iron, cookware

Click here for more information I am a vegetarian and I use this grill press all the time. It's great for grilled sandwiches! It will help you make great stuffed french toast. Your hashbrowns won't be a sloppy, crumbly mess anymore. This heavy little bugger is perfect for the aforementioned applications and about 40,000 more but the thing I use it for on almost a daily basis is preparing tofu. That magical bean curd benefits tremendously from the steady pressure of a hot lodge grill press!

I bought this for my inside grill. I found when I cooked pork chops the corners wouldn't be quite done because they liked to curl up slightly. This has totally fixed my problem. I do have to adjust my cooking time because the press is a bit heavy & the meat cooks more quickly than before.

This press heavy enough for use as a small meat or sandwich press. You may need to get another one if you like to cook for a large group or like to cook different things in a large pan.



You will still need to season it a bit for sandwiches or they will stick. If you are just frying bacon, then the original finish will also season up in no time.



A basic, no-nonsense product. Handle will get hot.

A well made product. My only gripe is the petite size. As one person pointed out, this is my error for not doing my homework. However, my interest was in purchasing the large cast-iron grill, the press was offered when I made my selection and just from looking at the photos, it appeared to be more appropriately sized for the grill I was purchasing. Again, it was my error for not confirming the size before agreeing to the added purchase. If I had checked, I would not have purchased the press. It's good for one person and that is not the way we cook.

I just purchased the Lodge Logic Rectangular Pre-Seasoned Cast Iron Grill press recently and I'm very happy with my purchase. It's the perfect weight, and I've been using it to make paninis along with their 10 1/2 in. square grill pan. My paninis always come out perfect! The only thing I wasn't aware of was that the handle needed assembly, and it was a little difficult for me to put together, but I will still give it five stars because it's an excellent press! You can't beat the quality or the price. This is the best cast iron press I've ever used. It's very well made, and

will last forever.

Pre-seasoned is always the way to go. Thank you Lodge for the innovation! This means clean-up is easy and you have a huge head start on seasoning.



I like the grill press because it helps my food cook faster and it does keep things flat. The cast iron makes it nice and heavy. My only regret is that it isn't bigger. Mario Batali seems to have correctly figured out the press-to-pan ratio.



The press is still a good buy.

Cast iron is great to cook just about everything, or to re-heat food specially pizza and tortillas. With bacon don't even mention it, just use the press to get a nice result. When ever you wash any cast iron item just put it on the stove and flame dry it, to keep it from rusting. That works for me. - Cast Iron - Cookware - Cookware Accessories - Grill - Lodge - Press
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Cookware Accessories - cast iron, cookware