Customer Reviews: Read 1 more reviews...
  Heavy June 14, 2008
I realize cast iron is heavy, which is why I only keep a few essential cast iron items in my kitchen. This thing weighs a ton! It arrived in a flimsy broken box that was not strong enough to contain the item. I didn't like the way it looked - it was rougher/scratchier looking compared to other cast iron items I have. I returned it. Also, lastly please note the return label was USPS (not UPS). Items this heavy have to be taken to the post office...not fun standing on a long line carrying this thing.
 The Griddle is great May 20, 2008
Happy I got this one. Its a nice size too. It did take a while to get it seasoned but worth the wait. As for shipping mine came just fine.
I like the fact you can grill on one side like steaks and use the other side for pancakes ect...NICE for home or camping.
NOTHING better for steaks!!! April 10, 2008
I can understand the previous not-so-favorable reviews, however I did not have a hard time conditioning the pan or keeping it up. The only time it got funky was after I left it outside, my own fault completely. I can say though that regardless of the time it spent outside it was fine after a little TLC.
To get to the point... this pan rocks. Im a 36yo guy living in downtown Chicago that takes advantage of the best steak restaurants in the city. Id like to think I have a fairly sound opinion on the bone in ribeye. This little grill pan when used the right way works flawlessly. The trick on steaks is the initial sear, youve got to slap them down on something well treated, and ridiculously hot. Resting this pan above a charcoal (gotta be briquettes) filled smoker base will get this thing glowing pink. Depending on the thickness of the steak (4-5min for 1.5" thick) is the time it needs to stay on to reach a perfect sear. Pull em off, let sit for the amount of time it takes to knock back a High Life and youre good to go.
 cast iron griddle February 22, 2008
I am pleased in general, but disappointed in the amount of time it took to re or even pre season the grill. Removing the parafin coating in which it was shipped wasn't all that "easy", and re-seasoning with recommended operations was a bit troublesome.
The thing smoked like crazy in my oven (as to be expected) the first time, but three cleanings and re-covering in recommended oils later I was slightly P.O.ed. Perhaps I didn't get all the shipping parifin off, or perhaps I didn't coat it well enough with the "clarified bacon drippings" I decided upon.
OH well, now it works well for a "lefsa" grill, and that was all I wanted in the begining anyway. Cast Iron lefsa baking is entirely different for some reason than electric "Lefsa grills" made of aluminum or whatever. Just seems "better" for some unknown reason. Heat is heat after all.
Clint.
 Wide Ridged Grease Reservoir Makes This a 12" Griddle February 15, 2007
12 out of 12 found this review helpful
Made in China & it Shows.......
Of importance to flat bread bakers is the fact that the illustration shows a gentle sloping on the outer rim. The actual pan diameter (without handles) is thirteen and five-eighths inches. This does not correctly depict the severity of the high, double-ridged grease reservoir that eliminates nearly 2 inches of working surface.
Due to the sharp angle, not shown in the photo, the double-ridged reservoir also eliminates access to the outer rim as a workable flat surface leaving less than 12 inches of the 14-inch diameter as a viable working surface.
Moreover, because the lip on the grease reservoir is obtrusive and high, it impedes the full function of the interior as a flat bread griddle. It is necessary to reduce the flat bread size to about 11" to facilitate spatulas, tongs or fingers during turning. Flatbreads & Flavors Otherwise, they bump up against the wall of the grease reservoir.
The surface on the flat side has casting flaws from poor manufacturing practices.
The center surface is wavy and unacceptable.
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