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I am looking to buy a double burner reversible griddle/grill. There is such a difference in price that I wanted to know what your experiences are. I want to be able to grill steaks on top of the stove. I have a bbq, and a George Forman grill, but don't always want to bbq, and I'm not crazy about steaks on the George Forman. I've seen Calphlon for a couple of hundred, and Emeril for fifty, also a lodge. Please help.

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  1. We have the Lodge and love it, with one caveat - we use the griddle side more often than the grill, and find that using the grill side, which of course puts direct flame on the griddle side, messes up the seasoning of the griddle. Next time we use the griddle we have to be extra-careful about greasing it well.

    1. I'm your gal! I have a Calphalon (just a grill, not a grill/griddle combo) and an old, no-name cast iron grill/griddle combo. I find I use the cast-iron one most frequently, because I am often a bit worried about scratching the Calphalon.

      That said: I use the cast iron griddle for pancakes, french toast, etc. frequently. I use the cast-iron grill for meat and veggies.

      I use the Calphalon for more delicate grilling, such as fish - they won't stick to the non-stick.

      Does that help?

      1. I have the LC reversible grill/griddle and love it! I have done pancakes, sausages, eggs, etc... I use both sides equally. Thanks to my mother in law for the fantastic gift. It has a permanent spot on my stove.

        1. We got the Lodge as a wedding gift, and it's amazing. It conducts and holds heat wonderfully, and as long as you grease it properly you can maintain the seasoning on both sides without a problem. The grill side is a bit of a pain to clean (use the griddle side for fish!) but no worse than other grill pans. $33 on Amazon right now with free shipping - snap it up!

          2 Replies
          1. re: rdowd

            The Lodge pre-seasoned double-burner reversible is terrific on my gas stove. The seasoning still takes some care, as Allstonian pointed out, but it holds heat really well, leaves great grill marks on the grill side (panini are great with a weight such as a sandwich press or can of tomatoes on top), and you can cook french toast and pancakes on the griddle side with just a hint of oil. For washing, after it cools I just run it under hot water and take a stiff brush or scrubber to it, dry it and occasionally very lightly coat it with oil to prevent rusting. You can often get great deals on Amazon if you take your time and check out different deals, and watch for free shipping and other specials.

            1. re: rdowd

              Thanks for the heads-up. I just bought one from Amazon! My friend had the EmerilWare griddle/grill on his wedding registry but I'm gonna suggest the Lodge to him.

              1. I use my cast iron reversible grill/griddle exclusively as a grill because it cooks so well, but it is a real pain to clean. On the other hand, my All Clad griddle is an absolute dream to cook and clean on for just about anything I prefer to griddle. NOTHING sticks to it. It cost about $100 on sale, if I remember, and the Lodge grill/griddle was maybe in the $45 range. I think my preference is based on the fact that I use the grill to cook meats and the griddle almost exclusively for breakfast items -- so searing is not the intention there. What kind of food do you want to cook? That will probably determine what is best.

                3 Replies
                1. re: RGC1982

                  I really want more of the grill side. I want to grill steaks, burgers, chicken, and vegetables. I'm sure I'll use the griddle side a little, but mostly the grill side.

                  1. re: paprkutr

                    I'd say go for cast iron and hope for the best when cleaning the grill. I just have learned to live with the fact that it is never really clean. If you work at it, you will simply remove the seasoning you have worked hard to create. I just want to make sure that gunk isn't falling off it and sticking to my food. That said, the cast iron works the absolute best for grilling chicken, flank steak, pork tenderloin and lots of vegetables. I probably use it two times each week. It is not worth spending more on a non-stick type surface because it will not sear the same way. You can't get it hot enough safely if it has a non-stick surface. I also have the square Le Crueset grill pan with the panini press, and it cleans up well (presumably because it has a stick resistant surface) -- much easier than the Lodge cast iron, but it cannot sear food and really "grill" the same way, ignoring further the fact that the pan is square and only sits over one burner. I wonder how placing the used grill side on the burners affects its condition when you use the griddle side? I never reverse mine -- as I said, I use the All Clad for pancakes, etc.

                    1. re: paprkutr

                      about 10 years ago, I bought a no-name, cheapie cast iron thingie in chinatown for about $10, if even that. It sort of looks like a skillet but with all those ridges. To this day, it is the only thing I will use for steaks, chops, and burgers when I am not using the weber charcoal grill. It cooks better than anything else in my cookware closet, and recommend it highly. Get it nice and hot, brush the ridges with a little fat, and you will discover how good a cook you really are.