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Old 11-21-2014, 03:02 PM   #11
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Originally Posted by twisterman View Post
I almost got the Lodge one, but decided on the Calphalon because it has a little trough around to collect drippings from grease.

I didn't open the package on the Lodge brand though. Is the texture on that one not like what's in the image I posted in my last reply?

I just pulled mine out, here's a picture of the griddle side of it. Click image for larger version

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To me it looks significantly smoother than yours. It has a little bit of texture but not a lot.


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Old 11-21-2014, 03:13 PM   #12
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Originally Posted by Dawgluver View Post
Welcome to DC! Something else you might consider, I have the electric Presto Liddle Griddle. It's small, lightweight, and does a great job.
Thanks! Yeah I looked at some of the electric ones too. Almost went that way. May still get one of those as well.
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Old 11-21-2014, 03:17 PM   #13
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Originally Posted by eeturk View Post
I just pulled mine out, here's a picture of the griddle side of it. Attachment 22249

To me it looks significantly smoother than yours. It has a little bit of texture but not a lot.


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Hhhhmm... yeah it does look smoother. Thanks for the pic. You've had that one for a while? Do you fry bacon on that one? If so, how do you handle the drippings?
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Old 11-21-2014, 03:34 PM   #14
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Originally Posted by twisterman View Post
...Do you fry bacon on that one? If so, how do you handle the drippings?
IT doesn't have to be bacon. Any cooking with fat will do the trick. Save bacon drippings to fry eggs and such.
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Old 11-21-2014, 03:40 PM   #15
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Originally Posted by twisterman View Post
Hhhhmm... yeah it does look smoother. Thanks for the pic. You've had that one for a while? Do you fry bacon on that one? If so, how do you handle the drippings?

I've had it for several months. Yes I fry bacon on it, it has a raised side that seems to do a fine job keeping the fat contained, I've never had an issue with it!


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Old 11-21-2014, 04:42 PM   #16
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IT doesn't have to be bacon. Any cooking with fat will do the trick. Save bacon drippings to fry eggs and such.
Yeah, I was just generalizing, kinda. Thanks for your input!
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Old 11-21-2014, 04:43 PM   #17
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I've had it for several months. Yes I fry bacon on it, it has a raised side that seems to do a fine job keeping the fat contained, I've never had an issue with it!


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Cool, thanks for your input!
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Old 11-22-2014, 03:38 PM   #18
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Originally Posted by twisterman View Post
...
Since I don't have an oven, all I have is a small toaster oven of my own, and the two-burner stove and microwave that are in the hotel room that I'm currently in, I can't really season it the right way. But I did wash it first, dried it, and applied a thin coat of vegetable oil to it. Cooked the bacon on it this morning and then the "scrambled pancakes".
...
You don't say what kind of oil or fat (butter?) or how much of it you used. The "thin coat of vegetable oil" applied after washing probably wasn't enough. I think you'll be okay just using more fat until you get the seasoning down. Of course, don't wash it with soap any more.

BTW, if you're cooking for one, a Lodge six inch cast iron skillet fits nicely in a four slice toaster oven for cornbread, frittatas and such.
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Old 11-22-2014, 04:19 PM   #19
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We considered getting an electric skillet for DH to use in his apartment when he's at work since it will do a lot of things a microwave can't. You might consider that and it could be used to make your pancakes and bacon as well. They come in a variety of sizes so you could find one that fits your needs.
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Old 12-14-2014, 01:20 PM   #20
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Smile

Update....
Ok, so it's been about 3 weeks since I first posted the question. Since then I've used it several times, on both sides... burgers, brats, eggs, bacon... and everything has been coming out great!
Also made pancakes on it last week a couple of times, and they came out nicely as well. And this morning, made the pancake-bacon dippers. They came out GREAT!!! Shared with a couple of co-workers and met with hearty approval. :)
I may get nominated to make more, LOL.
Skilletlicker, I have been using vegetable oil, and just a thin coat. Just poured a bit on the griddle while warm, and used a paper towel to spread it around, left the burners on low for about 20 minutes. Repeated that after every time I cooked with it, after cleaning it with hot water and a stiff plastic scrub brush to get chunks off. Made sure I let it cool to where it wasn't too hot to avoid warping with a big temperature difference between the water and the heat of the griddle.
Also thought about the electric options that a couple of you have mentioned, but I was determined to get this right
Thanks for everyone's tips and suggestions!!
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