Piastra rotonda in ghisa Lodge L9OG3, pre-stagionata, rotonda da 10,5 pollici con manico

Name: Piastra rotonda in ghisa Lodge L9OG3, pre-stagionata, rotonda da 10,5 pollici con manico
Brand: Lodge
SKU: 075536341057
Price: 57.82 EUR
Availability: InStock

Brand:Lodge

3.7/5

€
57.82

DESCRIZIONE DEL PRODOTTO Questa bistecchiera rotonda in ghisa è lo strumento perfetto per cucinare frittelle, pizza o quesadillas. I bordi leggermente rialzati mantengono ben contenuti olio, pastella e altri ingredienti. La ghisa può essere utilizzata su un piano cottura, in un forno o sopra un falò. STORIA DEL MARCHIO Di

Quantity

Aggiungi al carrello Compra subito

EAN: 075536341057

Categories: Casa e cucina, Cucina e sala da pranzo, Pentole, Piastre,

Prodotto negli Stati Uniti. L'articolo misura 15,87 x 10,5 x 1,5. Peso 4,5 libbre. Utilizzare per scottare, soffriggere, cuocere, grigliare o grigliare. Utilizzare in forno, sul fornello, sulla griglia o sopra un falò. Ideale per piani cottura a induzione. Piastra in ghisa Lodge, rotonda, 10,5 pollici.

Brand	Lodge
Capacity	4.5 Pounds
Color	Black
Compatible Devices	Smooth Surface Induction, Gas, Electric Coil
Customer Reviews	4.6 4.6 out of 5 stars 47,789 ratings 4.6 out of 5 stars
Department	Unisex-adult
Has Nonstick Coating	No
Is Discontinued By Manufacturer	No
Is Dishwasher Safe	Yes
Item model number	Lodge Cast Iron Rectangular Griddle
Item Weight	4.51 Pounds
Manufacturer	Lodge Logic
Material	Cast Iron
Maximum Temperature	500 Degrees Fahrenheit
Model Name	L9OG3PLT
Number of Pieces	1
Product Care Instructions	Hand Wash Only
Product Dimensions	15.87 x 10.5 x 1.5 inches
Recommended Uses For Product	Use in the oven, on the stove, on the grill, or over a campfire
Special Feature	Induction Stovetop Compatible

5 Star

4 Star

3 Star

2 Star

1 Star

Scrivi la tua recensione

La tua mail non sarà pubblicata. Tutti i campi obbligatori sono segnati con^*

La tua valutazione

Scritto da: Twoblink

A Treatise on this product: One of the essential items in your kitchen

This is by far the most low maintenance pan I own. People don't believe it when I say it; because most people who don't believe it don't know how to cook. I am sorry if it sounds harsh; truth often is. Now that we have gotten that out of the way; I will try to be as helpful as possible below. As I am an Informations Major; apologies in advance; old habits are hard to break; I will try to put in more information about a cast iron griddle than you ever wanted to know; and more information than you will ever need to know. ~~~~~~ Treatise on Lodge L9OG3 Cast Iron Round Griddle ~~~~~~ 1) The Background on why when done properly, cast iron is very non-stick I make the blanket statement that if you are spending more than 30 seconds cleaning this griddle; you have screwed up. I literally spend less than 10 seconds cleaning this griddle; I use this and the 10.25" (L8SK3) Skillet so often that there is actually no place for them in my cupboard (on purpose), they live on the stove permanently. Before we get to the cleaning; we need to get to the non-sticking. Let me explain how cast iron seasoning works, and why when done right it's more non-stick than teflon. Cast iron, as the name implies is "cast" into shape. They make a mold (usually out of sand) and then molten iron is poured into the cast. When it has cooled and formed; the mold is removed; and you have (in this case) your griddle. Because the iron is poured in liquid form; there are tiny bubbles and imperfections on the surface. Years ago; Lodge use to sandblast as a final stage to smooth out the surface; they do not do this anymore; but it does not make it any less non-stick. When you pour oil on the cast iron; as it is porous; some oil gets absorbed into the nooks and crannies of the cast iron surface. When you cook something with a fat in it; (or any hydro-carbon) and you overheat it; you essentially burn it. All the gunk burns off and what is left is near pure carbon (why a well seasoned cast iron is deep black). So when you season cast iron; that is what you are doing, you are putting some sort of fat onto it; letting it burn, and leaving only the carbon footprint on the surface. This black surface is called a Patina. Carbon bonds are pretty tough; and so a good Patina will essentially leave the surface of the cast iron with a very thin layer of pure carbon. In a horizontal lattice structure; the bond is strong horizontally; and forms a slippery surface. So before we begin even talking about cleaning; you have to have a good Patina on your griddle. Google "how to season cast iron" and you will come up with a thousand articles and a few thousand Youtube videos. 2) Making your griddle non-stick is the first part of easy cleaning So you have done your homework; and you have seasoned your griddle. Good! Now here is the secret that nobody is going to tell you but me. Let's say you wanted to make pancakes on this griddle; here's what you do; and if you follow my instructions to the letter; I GUARANTEE you the most non-stick griddle you've ever used. Let's talk oils: You want something that can hold up to high heat. Extra Virgin Olive oil is a HORRIBLE choice. Do a search on "smoke point of oil" and take a look at the chart. If you are asking me for a recommendation as far as oil; it would go: Ghee (485F), Pig Lard (370F), Avocado Oil (520F). In that order. You want something that has no solids (so no butter, it burns) and something that has a high smokepoint. Most people use something like grapeseed oil, extra virgin olive oil etc.. and they all will gum up; making your griddle very sticky. Stick with the 3 oils I mentioned above; and you will be fine. (I personally use ghee if available when I cook meats; all other times I use Avocado Oil. If I'm deep frying though; I prefer Lard). Now here's what you do (Seriously do EXACTLY as I say): You've decided you want pancakes; great. Take your oil or lard, and pour it on the COLD griddle. COLD. Take a paper towel, and rub it all around until its even; a thin light coating. Now go ahead and put the griddle on the stove; and fire it up; on low/medium low heat. With the back side of the same paper towel; as you start to see the griddle sweat oil (and it will) wipe it like you are buffing a car with car wax. Small circles; making sure there are no pools of oil anywhere. Once you think the griddle has stopped sweating; add a little bit of oil (I know, it sounds counter-intuitive as I just wiped oil off; but it's not) and cook your pancakes. They will be SUPER non-stick. Here's why it works. Remember I said that the cast iron is porous? So when you rub oil on it COLD; the oil will not seep into the crevices. It will sit on top of those crevices. As the griddle gets heated however; the oil will become much lower in viscosity, and flow in and fill those porous surfaces. The excess is seen as "oil sweat". When the griddle is hot; and you've wiped it down well; what you don't see is a very thin layer oil on top of the surface, this is now your non-stick surface! When you add oil; it lubricates the griddle so when you pour pancake batter or something; it will be less likely to stick. So you are wondering, how is this different than heating up the griddle then adding oil to it? You can answer this for yourself. Heat up a stainless steel pan if you have one. When it's hot; throw a few water drops on it; you will see the water drops dance around. Why? Because the pan is hot; and so when the water touches it; the bottom side vaporizes and causes a mini explosion, sending the droplet into the air. Now what if you had water in the pan and heated it? You'd see the water sizzle but not jump around. When you heat the griddle; and then add oil; there is heat (and perhaps a little moisture) trapped in the porous surface; and trying to get oil into that surface will NOT happen. The nooks and crannies have hot air trapped in it; so oil can't penetrate into it. So you have a dry griddle with oil floating on top; and when you pour pancake mix; the oil actually PARTS and now you have pancake batter on a hot dry griddle. No wonder your pancakes stick! Doing it my way will super-non-stick your pan. Incidentally; you can do this to a stainless steel pan and get the same effect! 3) Stiff Nylon Brush and Hot water is your friend If you have followed my instructions above; and have not turned the heat up so high or so long as to burn the griddle completely; and you are finished using it; then cleanup should be a 10 second affair, and not more. Because what you fail to realize until now; is that if you used the method above; you are SEASONING your griddle AS YOU ARE COOKING. So when you are done; the color will be a deeper black; and the griddle will be non-stick (more non-stick!). At this point; go ahead and get hot water running in the sink. When the water is hot; take your griddle over; and under hot running water; scrub vigorously with a stiff nylon brush for 10 seconds. You shouldn't use soap.. EVER! Soap will strip the Patina and possibly rust your pan! If you have done as I taught; your pan will be completely clean in 10 seconds. I know for a fact because I do this everyday. If there is a hard to clean spot; it means you haven't done as I said! Don't worry; pour a little bit of baking soda on that area; and scrub with the nylon brush. That's it! If you ran hot water while doing this; then turn off the water; shake the excess water off; and with a clean paper towel, wipe it dry. While the griddle is warm; go ahead and rub a little bit of oil ALL AROUND (that means bottoms and handles too!) making sure every surface is coated with a very thin layer of oil. Let it sit and rest. Next day; you can if you so choose; wipe off the excess oil as it too will sweat a little bit of oil. That is it! We eat 20 meals a week at home, and this griddle is involved in at least 18 of them. Do you think I have time to scrub scrub scrub until my elbows creek? Of course not. If the food doesn'

Scritto da: Warin West-El

Easy Does It

Cooking on cast iron is an art. I grew up with these as a child so I instinctively know what to do. Some aficionados here on Amazon pride themselves on seasoning their cookware with flax seed oil. My dad was a professional chef and we never did that when I was a kid so I don't do that now. It's really simple. You never cook dry. This is old school cooking 101. You never pour a cake mix into a baking pan without buttering the pan. And you never put anything on a heated griddle unless you oil or butter it first. When I bought this I decided to try coconut oil and it works pretty well. Another reviewer advised against vegetable oil and he's right in the sense that if you overheat vegetable oil on a griddle you will essentially create a glue that will cause things to begin to stick to the griddle. This isn't a problem if you're vigilant and avoid burning the vegetable oil. But the better advice is simply not to mess with it. As has been mentioned by others, if you always treat the surface before cooking on it, you won't have any trouble with anything sticking to it EVER. I bought this to make pancakes and it's been nothing but joy. I also filled the entire pan with egg batter and made scrambled eggs and then mixed that in a mixing bowl with rice which I had made in the rice cooker to produce egg-fried rice. Worked great. There's nothing like cooking on cast iron. It creates a self-contained uniform heat that produces wonderfully consistent results. On the other hand, when used without care, it produces burnt food that seemingly requires a jackhammer before you can remove it from the pan. If you're a patient person you'll do fine. If you think cooking goes faster by turning the burner on high, then this is not for you. The best advice I can give is to ALWAYS keep it oiled. Until you get used to it, UNDER heat rather than overheat. If you overheat with a cheap oil, you now have glue and you have failed to ALWAYS keep it oiled (not glued). The natural result of producing glue will be food sticking to the pan. If you fail to remove ALL of the glue, you will CHRONICALLY experience food sticking. Heat the griddle slowly. Run some cold water on your hand. Then flick the water onto the pan. When the water bubbles up and evaporates the surface is ready for cooking. If the water immediately steams off, the surface is too hot. Turn down the burner and wait. DO NOT PUT FOOD ON THE SURFACE until it cools down some. When it has cooled down, re-oil the surface. Do the flick test again and if the water bubbles and then evaporates, you're ready to cook. Remember, cast iron stores and maintains heat. It doesn't get instantly hot. And turning the burner on high won't make things happen any faster. Don't go past medium. Give it a chance to store the heat. If you turn the burner on high, here's what happens: The griddle begins storing LOTS of heat. But it still is warming up slowly. By the time you think that the cast iron is hot, it has STORED up a tremendous amount of heat. It's WAY too hot. At that point you turn down the heat. But it doesn't matter because the heat is STORED. At this point, the former vegetable oil is now turning into plastic. And it's at this point that the fool begins to cook. The food now begins bonding to the plastic. And any further cooking just enhances the bonding process. The fool's conclusion: "cast iron is no good." If you're an impatient person, this is not for you. If want to watch television and knit while you're cooking, this is not for you. However, if you enjoy cooking and you're looking for an item that will improve and enhance your results, this is definitely for you. Take your time. Begin slowly warming up the griddle in advance while you're mixing up ingredients so that you don't have to rush. I love this griddle and you will too! Just remember: Easy Does It.

Scritto da: B.Stone

Great deal!

Modern Lodge cast-iron is infamous for having a rough surface, a result of the sand cast molding. This isn't ideal for seasoning or cooking with. However this griddle pan came pretty smooth out of the box. Not glass smooth by any means (which isn't friendly to building seasoning either), but just about right. In other words, it's usable right out of the box - no grinding/sanding required but I might recommend an extra round or two of seasoning just to get it truly slick. I did have to grind another cheap cast-iron skillet from another brand, and the results were nice, but that was work and building seasoning from nothing takes a lot of hours. Great that I didn't need to do that with this griddle. I bought it primarily for smash burgers on the stove and it's perfect for that, but may not hold more than 2 at a time, 3 at most. I haven't tried pancakes in it for this reason, but presumably would work fine, just be slower than a big griddle cooking more simultaneously. Works great with eggs & general breakfast & toasts tortillas nicely too. Be mindful with bacon though as that produces a lot of grease and the lip isn't very high (by design for easier flipping), so don't use on a crooked/slanted burner.

Scritto da: Nandhakumar

Good for dosa

It is good and dosa is coming well.

Scritto da: Talitha

Its wonderful

The last one we had was dropped on a cement floor and broke. We couldn't find another anywhere, this one is as good and wonderfully useful as the last one. Oh one thing with cast iron don't wash with soap and after washing dry and oil with cooking oil and put back in a hot over for 10 minutes it will last you a lift time if you keep this up. Just don't drop it on a very solid floor.

Scritto da: Denis pagezu

Super

Très satisfait

Scritto da: Yaseen Eddy

There's nothing to be disappointed about with this!

Build Quality: Excellent build and shape! Size is perfect and the edges are very nicely designed. Functionality: Works well as advertised. I use this on glass top and works very well. The only thing that I dislike about all these pans from all the companies is the huge branding stamp right in the middle of the pan at the bottom. At very low flame or heat this slightly impacts the distribution. I found that at the start it's better to keep the heat maximum for a 3-4 mins and then keep it medium for 2 mins and then as soon as you start cooking reduce it further to about 25% level. The think to note with the cast iron is that it cooks food really well at 10-40% heat level. Well it may take a couple of mins more the results are certainly outstanding. I use these to cook almost everything Western & East Indian/ Pakistani food that I can cook, fry, roast, heat, re-heat that I can fit on this pan ???? you just need to find the sweet spot for the heat depending on your type of stove, but once you get it this works Awesome! Go for it if you care about healthy cooking choices!

Scritto da: jMiR

Great

Absolutely fantastic price for something so versatile. Managed to survive the shipping from Canada to the UK in just a box, banging around inside the whole way I'd imagine. So yeah packaging is poor but the product is excellent