Bruntmor 2-In-1 Cast Iron Skillet Rectangle Roasting Pan With Reversible Griddle Pan For Stove Top - 20"x10" Multi Cooker Deep Roasting Grill Pan, Non-Stick Camping Cookware

I bought this grill/griddle combo pan to get a 2-burner sized grill for my induction range. Being solid iron, this type of cookware is well suited to induction stove usage. Provided you set it down carefully and NEVER slide your pans on the cooktop.Since the grill side would have a large percentage of the cast iron raised above the cooktop surface, I was aware that the griddle side might not be able to be used. (I have an electric griddle though, so wasn't concerned.) I decided to test this side just to confirm my suspicions that this would be a one-sided use only item...To my surprise, the griddle DID heat up. (My range will have the level setting flash if there isn't enough of a magnetic resonance being created to let you know the pan is NOT heating...the display stayed on steady and the griddle heated up evenly.) So glad to know that at least on SOME induction cooktops, this 2 sided cast iron grill/ griddle can serve in all the designed capacities! If you have induction, it might work for you too! (My stove is from Frigidaire)MANY of the competitors' grill/griddle pans simply will NOT allow the griddle side to work due to a very deep inset on the grill side...too far away from the magnetic coils means no heating. This pan has grill lines just deep enough to create beautiful grill marks and drain away fat while still permitting my stove to use the griddle function too!I am looking forward to a lifetime of continual use from this pan. Being cast iron, it will be handed down to my kids when I die! Treat cast iron well, and it will last forever!

I use it all the time it’s not just a Panini press it also leaves wonderful charm marks on steak burger hotdogs chicken I love this product. I keep it on top of my toaster oven or even when I use my toaster oven and it won’t get damaged and if it’s comfortably over the top of my stove burner.

It's just my husband and I so the full size, two burner griddle/grill has always been a little too large for us. This is really the perfect size for one or two, and it has a press!It's fine. The first thing I did was sand down the flat side, spray it with canola oil and put it in a 400° oven for 2 hours. (Leave it in the oven until it's cool enough to handle with bare hands.) That night I sautéed an onion with plenty of oil and butter. I'm now perfectly happy with that piece. Really, as nice as I could ask for.The grill side I'm less sure about how to prepare fully, but I'm taking my time. So far, so good.The press is the only thing I foresee a problem with. Being two pieces, rust will eventually form inside and it'll fall apart. No questions about it. I'm attempting to build a seasoning seal between the press and the knob, but I have no idea if it will work or for how long. Fortunately the press will be easy to replace.Ultimately this has been a really good buy. We're getting rid of the big griddle and the electric panini press, so it's giving us a little space, too.***Only a month later and I couldn't be happier! It's turning into a great piece. I've struggled getting a new Lodge (which shouldn't be sanded) into the condition this is already in. Nearly as nice of a surface as my trusted Wagner. Although I don't know if it will survive to have my great grandchildren cooking off of it.

50+YR CAST IRON NERD/COLLECTORHiBest Cast Iron grill I ever owned, as good as Lodge. Second day of using and seasoning this grill. I used hemp seed for the first layer then use Sunflower 3x a day for 1 week. CAST IRON HAS TO BE BROKEN IN. ONE HAS TO LEARN A NEW WAY OF PAN CARE TO USE IT.1)STICKING- Bullock! I tried eggs just now and they slid like they were cooked in silk. One wonders if those complaining of this used OIL or non stick spray? NON STICK LIKE PAM is Bullocks for cast iron. Did they reduce the heat by 25%? CAST IRON COOKING REQ LOWERING BURNER TEMP.2)ROUGH FINISH-All new cast iron is this way. IT GETS SMOOTH OVER TIME BY USING STOUT STEEL SPATULAS AND GRILL SCRAPERS/SCRUBBERS. ONLY STEEL TOOLS FOR CAST IRON.3)HOT SPOTS- Our current oven, old glass top, is broken down to one burner. This grill not only heats wonderful, the half that is not on the burner is warm enough for eggs.OVERALL THIS GRILL IS GREAT! CAST IRON COOKING TAKES TIME TO LEARN. IT IS WORTH IT THOUGH

I cook a whole bunch, a good 40% of that cooking I do over a fire. Whether it be while camping, on a hike, or just for flavor. I have used a wide range of products to enjoy different aspects of cooking. This griddle is exactly what I was looking for. Most griddles are a flat surface with no lip to them and I needed one capable of both handling liquids and giving me leeway with flips and stirs. The pre-seasoning is actually decent too, which is much more than can be said for other brands. Heats up quickly over the fire (on average 1200 degrees) and evenly. Cleanup wasn't difficult and after one use I could already see the seasoning starting to form. As someone who enjoys cooking outdoors and over fires I can say this is a great purchase for a good price. I like deals under or at $30, and this one definitely didn't disappoint!

Before purchasing this, I had heard good things about the brand, but I completely hate this pan. You partly buy a heavy cast-iron skillet or griddle for its heat distribution, but this one is terrible at that. Let’s say you cook four pancakes. The edges closest to the center of the pan will be almost burnt before the outside edges are even fully cooked. I don’t know if it’s because the bottom is not thick enough, or if it’s the griddle ridges on the bottom side, somehow affecting it, but I am going to ditch this pan and get a regular, heavy, flat bottom pan to replace it.