Lodge 10.5" Seasoned Cast Iron Griddle/Comal

I personally prefer iron over the non-stick pans for their durability. I have used a lot of non-stick pans previously replacing one brand after another as the coating peels, but this iron pan is really good. We use it to make dosa and sometimes toast the bread. it heats up pretty quickly and evenly. Just one thing I didn't like is that the handle is also made of iron and hetas up and makes it unable to hold. It's pre seasoned, but I do season it a little cooking oil on tissue after I wash it and before cooking to prevent rust. Overall, it's better than non-stick ones.

This is the perfect crêpe pan be sure to get a handle protector for for this pan you can get it at the manufactures website of Walmart doesn’t sell it. I bought this for crêpes but I use it for grilled pizza also and if you’ve never had a grilled pizza throw one on there and flip it it’s delicious large makes some really wonderful pieces and I am in love with cooking with Cast Iron, and if you’re intimidated or a little afraid just check out Cast Iron on YouTube I have a lot of functional pieces from loaf pans to cake pans to Bundt pans. It is so much easier to process the cake that’s been cooked in Cast Iron than it is to cook one in a nonstick aluminum cake pan which by the way never a good idea , carbonized stainless steel is the only way to go if you can’t do Cast Iron goes from stove top to oven with no problems as old cast-iron well buy it you won’t regret it oh, it’s good for the standard eggs fried grilled cheese sandwiches