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Lodge is a really nice company :-)

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About two months ago, I was heating up my double burner cast iron griddle on my electric stove. I guess that the bigger burner got too hot too fast because my griddle cracked with an eardrum shattering bang on that side. I was unaware that such a thing could happen because that was the first time that I had attempted to heat my griddle on an electric stove.

I contacted Lodge and explained to them that I had my pan for almost a year and that I was really upset that such a thing could happen because I thought cast iron was supposed to be virtually indestructible except for rust. Well, the nice lady at customer service sent me an email stating that heating cast iron too fast could cause that. She also asked for pics of the damage.

I sent the pics to her, and when a month went by without a response, I sent an email asking for an update. She then told me to send her my address because they were going to send me a brand new griddle. About a week later, UPS delivered it. I was so happy.

It's so nice to see that an American company is still standing behind it's workmanship and is still giving great customer service because I was expecting to pay for a new pan, not get a free one.

Now if only I wasn't so afraid to use my griddle on my electric stove again. BTW, can you use a cracked griddle to cook on?

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  1. Congratulation for the replacement. No, I won't use a cracked griddle to cook with, especially the fact that you already have a undamaged replacement griddle.

    1 Reply
    1. re: Chemicalkinetics

      I know, but I hate throwing it away.

    2. Lodge is a great company. I have lots of their stuff and use it constantly. On Friday I'm headed to South Pittsburg for the 15th annual National Cornbread Festival and I will relate this to Bob Kellerman who's a pal of mine. He'll be glad to hear it.

      1 Reply
      1. re: rbquinn

        I am kind of jealous. Love this company.

      2. can u post the pics of the crack?

        3 Replies
        1. re: srsone

          if you enlarge it you can see the crack. just from looking at it, you can also tell how badly it overheated.

           
           
          1. re: fantasyjoker

            i can see the heat ring but i cant make out the crack...
            do u have a flash?
            or a light u can shine on the pan?

            1. re: srsone

              The crack is inside the heat ring. If you look at the vertical pic, about halfway down in the heat ring, you'll see a faint line that extends almost the entire width of the pan.

              I wish I could take a better pic, but I only have a webcam on my laptop. Sorry.

        2. I too have a double burner griddle by Lodge and use it often on my electric range. The secret, as they mentioned, is to heat is slowly. It retains heat so well that even slow heating on medium/low setting will do the job well. You don't need to "fire it up" so just take it slow and easy. Once it heats up for about 6 or 7 minutes then you can raise the temperature a little but you shouldn't turn it up to high. I was told by the people at LeCreuset that cast iron of any kind should never be used on high heat for any reason. As for the cracked griddle, chuck it.

          3 Replies
          1. re: The Drama Queen

            I'm no scientist, but the idea that bare cast iron cannot take very high heat sounds iffy to me. (I'll grant that going up gradually might be important.)

            Some Chinese use cast iron woks over high heat.

            And the few times I've made Louisiana-style blackened green beans or fish, I've taken my Lodge skillet to white-hot heat. It's so hot that I actually take the pan outside and finish on the grill, because the butter sends up such a smoke cloud!

            1. re: Bada Bing

              Ahhh you misunderstod Bada Bing (love that name). I didn't mean to indicate that cast iron couldn't take the heat, I meant it wasn't recommended that you COOK on high heat in cast iron. It take a while for CI to heat up but when it does it heats up to a very high temperature, one that is too high to safely cook with, and holds that heat for a long time, meaning your food will burn to a crisp. Sorry if I misled you. However, blackening requires high heat.
              I put my skillet on the bbq grill, get it as hot as I can then blacken catfish in it. AWE-freakin'-SOME!!!

              1. re: The Drama Queen

                I see your point. Apart from specific applications like stir-fry or blackening, very highly heated cast iron seldom leads to good eats.

          2. I have a silly question: can I use my cast iron griddle on a glass cooking top? Have been too scared to give it a try.

            2 Replies
            1. re: pine time

              Yep. I do it all the time. Not a silly question since many seem to warn against it, including some manufacturers.
              If the pan is at all warped it'll slide around, but I think the glass used on these tops is harder than cast iron, so there's no danger of scratching unless there's a jagged edge and some sawing motion involved.

              1. re: pine time

                Me too. I do it. I don't have a griddle because I foolishly gave it away when I thought I would not be able to use in on my glass cooktop. However, I now know better and I use a Lodge grill pan daily, and old cast iron skillets often. I heat everything up on medium heat, unless I am boiling water or heating a wok. My skillets and griddle perform well heated on medium heat. I almost always back off the heat when I begin cooking, or if I turn something over.

              2. Can you use a cracked griddle? Sure...I did for quite a while (10 years). Grease would drip through, so that was a limitation. For pancakes and french toast, no problem.

                Do you have to keep using? No...just recycle it. It's perfectly good iron, so can be turned into something else.

                Is it unusual for griddles to crack.? Not really. Geometrically, a griddle is a flat plate. Any big differences in temperature are going to set up some serious thermal strains. Skillet and pots have the sides which will provide stiffness. The griddle...not so much.

                How to avoid future catastrophe? Just heat it up a little slower, maybe in the oven if your range is hard to manage. Good luck!