Lodge Logic Pre-Seasoned 10-1/2-Inch Round Griddle

This is a pretty darn good pan, it's probably about 3/8" to 1/2" thick, so it is not very heavy but still heats pretty evenly and retains heat really well. The lip is very small, maybe 3/8-1/2" high, making spatula work easy.

The round shape of the pan is not conducive to making pancakes, unless you make large pancakes one at a time. Similarly, burgers, bacon, and other such things will not fit well on any round pan, not just this one. On the other hand, a pan like this is perfect for thin omelettes, crepes, and quesadillas, all things that are difficult on more traditional high-sided cast iron pans.

I'm glad that I bought this pan because the teflon on my previous crepe pan only lasted about two years of minimal use. I hate teflon. This pan is indestructible and the heat retention and low-sloping sides make it ideal for crepes.

The reason I rated this pan at 4 stars instead of five is two-fold: 1. I'm a jerk and I believe that 5 stars should be reserved for products that go above and beyond my expectations, and 2. the build quality of the pan is good, but not the best that I have seen. The pan is flat, very flat, and the shape is really very nice overall. Also, the pan feels very sturdy, moreso than the "chef's choice" stuff you get at target, to the point that I feel that the pan wouldn't even shatter if I dropped it from a second story window, not that I plan to test that. The cooking surface is also smooth, as smooth as any decent cast iron pan. But there is a pit (about the size of a grain of sand) in the cooking surface, and there is a bump (also about the size of a grain of sand) also on the cooking surface. Neither of these has posed a problem in cooking, and I would not have noticed them if I was not absurdly meticulous and anal about my cookware, but I might worry that the bump could catch on a spatula and cut into if if you use a nylon one (I use steel spatulas and it hasn't actually gotten caught on the bump).

Anyways, it's a great pan, and for the $13 I think I spent on it is was definitely money well spent.

Hey, it's a griddle and made of cast iron; waht's big deal about it? It just works what it should do, that is good well around heating during cooking. Now I can make excellent dosa (oventop) or pizza (inside oven) or excellent skillet with fresh veggies. No need to fuss with wimpy wooden cooking utensils; always +++.

I was looking for something without teflon, with a flat base, and even heat conductivity. Traditional iron pans for making rotis are usually concave, designed to sit on gas or kerosene burners. If you have a radiant or other electric cooktop, those concave pans are dangerous because with some rolling they could land on your toes.

This griddle is flat-bottomed, so it doesn't move from its location. It's thick and distributes heat evenly, and can maintain nearly the same temperature in the middle as it does near the rim. Since it's pure iron, there's no danger of burning PTFE, which burns at 500 deg F, I think (I may be wrong or inexact).

I still rate it five stars for what it is, but I'll add some notes of caution:

- The loop is not much of a handle. It's more of a hanging device so you can hang the pan from a hook. It does get hot and isn't designed to help you flip the food. Use pot holders, or let it cool before picking up.

- Rubbing with a kitchen towel leaves shards on the textured surface. The surface helps breads not stick to the pan, but it shreds paper if you use kitchen towels to rub oil on it. I use a terry towel to clean or to season.

- Iron rusts. It is the most common metal associated with rust. When done cooking, if you have to wash it, scrub with a brush and water after it cools. Soap is not necessary and will probably aid rusting. Once it's rinsed, wipe dry and store dry. Don't drip dry or dishwash. Don't forget to wipe the underside as well. Any part of it can rust if water is left on it - water air and some impurity (including minerals in the water) will cause rusting.

- Season once in a while. Rub with cooking oil or spray some Pam-like stuff and wipe dry with a towel.

Remember, this isn't a crepe pan but will give you excellent rotis and tortillas. The trick is in the quick heat. Hotter surfaces cook the thin layer between the flat, flour-dusted faces of the bread quickly without drying it out. Being careful and using low heat will produce crusty breads.

This is a must-have for pancakes. Heats very evenly, and with a little oil is non-stick! My pancakes look beautiful and have that perfect coloring and doneness.
Well worth the money! Surprise your special person with pancakes on Sundays!

I bought this item primarily to use as a pizza pan. I had read a glowing report in the Los Angeles Times about pizza making results using the 14-inch Mario Batali enameled cast iron pizza pan. The article was authored by veteran food writer Amy Scattergood. However, I was not about to shell out $60 for the Batali pan and besides, most of the time when I make pizza it's for one or 2 people. So any 14" pizza pan would be way too large for me.

When I came across this $12 Logic 10-1/2-inch griddle pan it looked like a perfect, downsized substitute with a bargain price. It does lack the Batali's bright enamel finish but I can certainly live without that.

Using my new Lodge cast iron pan and following the tips offered by Ms. Scattergood , I now have pizzas emerging from the oven with perfectly browned, flavorful crusts without becoming soggy under the pizza sauce and toppings. This is a big overall improvement compared to the former ones I've made using steel pizza pans and pizza stones.

If you do intend to use this pan or any similar one for making pizza, reading the above mentioned article first will be helpful. Although it is no longer available for free on the LA Times site, the article was picked up and published on other newspaper websites including the Ashland Daily Tidings. Amazon's guidelines forbid including URLs in reviews but a web search will easily find it.