This is the Lodge rectangular jumbo griddle — a 15 by 12.25-inch flat cast iron slab with loop handles on both short sides. The cooking surface is big enough to sear a rack of ribs, grill a full dinner’s worth of steaks, or flatten a row of smashburgers all at once. Off the stovetop, the same slab works as a heat-retaining serving platter — fajitas, a carved roast, or a whole grilled fish stay hot at the table because the cast iron holds the temperature from kitchen to dining room.
It’s the piece that bridges cooking and serving for people who entertain — big enough to be a real cooking surface, handsome enough to carry to the table. Pre-seasoned at the foundry, oven-safe to any temperature, works over two burners or a grill.
Lodge has been making cast iron cookware in South Pittsburg, Tennessee since 1896 — the longest continuously operating cast iron foundry in the United States. Every traditional black cast iron piece in the Lodge lineup is cast, seasoned, and packed at that Tennessee foundry.
