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Jan 4, 2012 08:38 AM

What do you think of pans/griddles that occupy two burners?

Looking at a Le Creuset 15 inch oval skillet. Im sure it works amazing in the oven but i suspect that it wont cook as evenly in the middle while on the stovetop. If this is the case, I feel an electric griddle would be a better option.

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  1. Hi, ML:

    Put. The. Pan. Down. This is the second-dumbest product LC ever made, possibly a tie with the saucepans. The worst is the round 15-incher.

    I suppose someone might say it's great because you can have two-zone cooking in the same pan, but it would come at the price of *more* hotspots *and* cold spots.

    Oval fish pans and gratins are great and versatile shapes, but buy them in a more conductive construction.

    The choice you pose between the LC oval and the electric griddle isn't much of a choice IMO, unless you're bereft of oven-safe pans and/or serving pieces.


    2 Replies
    1. re: kaleokahu

      You're effin bomb. You saved me from two bad purchases.

      1. re: kaleokahu

        Honestly I was considering this pan for my new range that has a middle fifth burner that is oval shaped. I figure that it will be good for fish (it is called a fish griddle after all.) and searing long meats like a pork tenderloin. Also I thought maybe for shallow frying like potato pancakes and the like.

        But I'd never consider it for a round burner. You're quite right!

      2. I have a large cast iron pan that fits over two burners. It's kind of tricky, but I never use it for things like pancakes. I will use it to roast something, then put it over two burners to manage the gravy made in the pan from the drippings.
        Looking at the LC 15 3/4" skillet, it seems to be too big for any burners, but not quite a two burner pan.
        Like this, but I don't have the lid (I got it used) http://ramblingsoncastiron.blogspot.c...

        5 Replies
        1. re: wyogal

          I have a large reversible Lodge griddle that can fit over 2 burners. The hot spot/cold spot problem is ridiculous- I hoped to use it for pancakes, but it's impossible. Now it just goes under the broiler. AND it's very very very heavy, not so great for sore hand to deal with.

          1. re: DrMag

            Love mine, use it all the time, no cold spot problem. The trick is to heat the pan for quite a long time over moderately low heat. This allows the entire pan to become hot. Crank the heat up right before you add the food.

            1. re: pikawicca

              Hi, pikawicca:

              I'm glad your griddle does what you want it to do.

              But it is highly unlikely that you are getting anything resembling even heat over the entire griddle. The experiments done by fellow CH athanansius and others using infared thermometers, show pretty convincingly that preheating doesn't solve the cast iron problem--there will be large temperature differentials between the heated areas and the nonheated ones, regardless of preheating.


              1. re: kaleokahu

                (My first name is Cindy, but don't you dare use it.)
                There is no grill that I know of that heats perfectly equally. Whether I'm cooking over charcoal, or on the stove, I move the food about as needed. That said, a properly preheated stove-top grill works amazingly well.

                1. re: pikawicca

                  Hi, Cindy (we'll be in the no-real-names Gulag together if you will please call me Kaleo):

                  What you say is true, in terms of boundary conditions standing in the way of perfect evenness. A solid surface, sealed element cooktop or a wood cookstove would come close. But there are a lot of variations within that truth.

                  I have zero problem cooking things like grilled meat (for one or two) with move-abouts--once you get used to it, it can actually be good to "rest"/finish meats away from the hotter zones. But there are many folks out there who read these threads and come away with the--wrong--impression that you can, say, pour four or six pancakes onto one of these CI griddles (or those atrocious 15-inch LC skillets) and cook things evenly. Not that I cook pancakes often, but when I do I like them to be consistent, and to be able to cook more than one or two at a time so people can eat together. Unless one has the intuition of Jamie Oliver, the back development of Lou Ferrigno, and the reflexes of an NHL goalie, Jiffy-popping the CI grille over the hobs to turn out multiple cakes/steaks at one time isn't an option.

                  I have a big (24x24 x 3/8), heavy (>20 lb.) SS griddle I take to elk camp every year. Now that I've pimped out my wok burner/camp stove, maybe I'll test *really* preheating it and see if I can even things out more. But I think two 2-burner Colemans, butt-to-butt may be the only solution.


        2. "i suspect that it wont cook as evenly in the middle while on the stovetop"

          Like you said, the heating surface won't be very even if you want to put it on two burner. On the other hand, it really does not look like it is for two burners. I think it is meant for one burner. Regardless, an electric griddle is probably better in term of providing you an more even heating surface -- both because the heating elements are more uniformly distributed and also because many electric griddled use aluminum as the base. On the other hand, most electric griddles do not have high power output. So it is difficult to cook at high temperature.

          What do you want this oval pan to do? If it is to use to cook large items like a fish, then the uneven surface can post some challenges. On the other hand, if you are going to just fry pay green beans or chopped potato, then it is fine because you will move the food around the pan a lot.

          1 Reply
          1. re: Chemicalkinetics

            I wanted it for fish and other long cuts of meat. tbh, Im just trying to figure out how to spend this $200 coupon for Williams Sonoma that expires this month. I might just put it towards a Magimix food processor. I've been dreaming about it for a while.

          2. I have a Lodge bare cast iron griddle that takes up two burners, which I love. Works fine for pancakes, as long as you preheat the thing well enough. I like to use it under the broiler, though. I preheat the broiler so the grill gets all hot and delicious, meaning excellent grill marks. It's a good substitute for an urban dweller with no BBQ.

            But what I'm describing is not at all similar to that LC skillet. I'm not really sure what the purpose is, but I think you could get more bang for your buck with a different product. What do you want to do with the pan? That will definitely influence whether or not it's a good buy.

            1 Reply
            1. re: caseyjo

              A cast iron 2 burner grill is what I was looking at, too. I, too, was thinking you'd have to let it sit and preheat well first, and even then you would use it for something that isn't large mass + high water content (i.e. won't absorb large amounts of heat). Kind of like for searing sous vide cooked meats, or grilling seafood & veggies.

            2. Hello,

              We have and use the Lodge cast iron reversible grill/griddle. It is great!