Lodge cast iron grill presses hold heat like a champ, speeding up the cooking time. The smooth, flat iron press is perfect for pressing unwanted fats from your food and eliminating the curl from your bacon. The ridged press gives your meal attractive grill marks and turns a plain old sandwich into a classic creation; it does double duty as a grill press for steaks and chicken too. Cast iron is brutally tough for decades of cooking.
Lodge Cast Iron is right at home on induction, ceramic, electric and gas cooktops, in your oven, on the grill, or even over the campfire. Do not use in the microwave. (Some induction tops will not work with 2-burner griddles)
On glass or ceramic cooktops, lift cookware; never slide it.
Lodge Cast Iron cookware is safe at high temperatures; use metal, wood, or hi-temp silicone utensils.
Some foods may stick to new cookware (especially eggs). Use a little extra oil or butter until you’ve built up the seasoning.
Acidic foods like tomatoes, beans, and certain sauces can damage seasoning, and should be avoided until the seasoning is well-established.
Cast Iron rarely needs to go above a medium heat setting when properly pre-heated. For the times when you do cook at higher temperatures, bring the pan to temperature gradually and add oil to just before adding food to prevent sticking.
The handles get hot; use mitts. Use trivets to protect countertops from hot cookware.