Bruntmor Cast Iron Reversible Grill/Griddle Press

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 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!

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.

This is very good to have if you like grilling out, the material is great, very heavy and works perfectly for steaks of chicken. It's a little hard to clean but I think every cast iron is the same. Must have for grilling people.

50+YR CAST IRON NERD/COLLECTOR Hi Best 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

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.

The good: It is a good size. It has sides that allows you to get under the food and flip it easily. The myth: Cast iron DOES NOT evenly distribute the heat. It retains heat, but it will have hot spots. The reality: Smoother then most cheap castings, but still slightly ruff. Slightly warped. Hard to center on the burner because of the ridges. I wish the press was not ridged. This makes it no good for bacon. The edge could be higher. Since it is hard to get to sit on the burner straight, the grease can spill over and it is hard to straighten when hot and greasy. The mystery: Why am I keeping this griddle? Why am I giving it three stars???

I used to love cooking on cast iron back in my camping days. Then I discovered that you can use cast iron in an oven. This rectangular cast iron pan is large enough for two decent sized steaks and a few sliced up bell peppers and onions. Just as well made as a lodge or other well known brand.

UPDATE: October 15 2023 My boyfriend was so impressed with my grill pan from our last camping trip, he purchased one for himself, then his problems: 1. No BRUNTMOR logo on his pan. My suggestion: Talk to the seller. Photos showed the BRUNTMOR logo on my 11.15 Lbs. grill pan that we used last time. 2. Everything sticks on his griddle. My advice (learned from my mom's teaching): HEAT UP THE PAN FIRST, add oil/butter then cook the meat. Sticking will be minimal. But if you put everything on a non-heated pan then heat it up. Everything will stick to the pan. (Previous Review) Fishing and camping outdoor tryout I first tried this on our current camping trip. After the washing and drying, if I found any rust, I would return or trash it in a heartbeat. We found some concrete bricks to set this level up above our campfire. We caught 2 fish that were slightly longer than this grill. I replaced their guts with rosemary, garlic, salt and pepper. Their scales were not removed because they held the margarine well and prevented the skin and meat from sticking to the grill. The rough iron surface against the fish scales helped to hold the fish in place from slipping or sliding off. Their skin would get burnt anyway and I'd remove both scales and skin when they were fully cooked. The fillets and steaks turned out fine while the meat sticking problem is common for cast iron cooking. All overflow fat, grease and oil would drain down to the campfire below. So happy that was not my home kitchen. We'd been using this grill for 5 days. Cooking and seasoning were done at the same time. No firewood heat was wasted. We also used this grill for lobster tails, king crab legs and clams (all with shells on). Not much to clean and wash after all. We enjoyed our grill pan dinners. Apart from any dessert, I preferred chilled champagne and caviar to spice up our romantic nighttime fantasy to maybe..... ecstasy?

I've been using it for a couple of weeks now. This is one of the "modern" cast iron griddles, meaning unlike older cast iron it was not polished during manufacturing. Older pans/griddles used to be polished smooth on their cooking surface and worked great if seasoned properly. These (like virtually all modern cast iron) are left with a rough cooking surface which creates problems. As a test (since it is sold as "pre-seasoned") I tried cooking both eggs & pancakes "as is" from the package (just rinsed it off in hot water). Test 1 (no fat/oil on pan): As expected this was horrible. Both pancakes and eggs nearly inedible. Took a bit of work to clean. Test 2 (cooking spray added before cooking): Almost as bad, lots of sticking. Cleaned up relatively easy afterwords but the cooking results were unacceptable. Test 3 (Canola oil instead of cooking spray): Best results of the 3, but still lots of sticking. I then re-seasoned it from scratch, following the instructions precisely.until it was properly coated ("seasoned") Test 4 (no fat/oil): Still really bad, leaving residue from both the eggs and pancakes Test 5 (cooking spray used): Decent results, but still some sticking. Eggs were okay, but pancakes were a challenge to avoid excessive sticking. Still some residue to clean (came off easy). Test 6 (Canola Oil): Decent results (best run), but still some sticking. Pancakes were a major challenge. Minor residue to clean off. The ridged (grill) side works okay, although it sticks with or without oil just like the flat side. Less critical since the food cooked on that side is usually less "fragile" than the eggs and pancakes cooked on the flat side. I REALLY want this to work, so I'm going to try to see if I can grind the flat side smooth. It will take some work with a grinder but I think I can come pretty close to what the manufacturers used to do. If that doesn't work I'll probably add this to the next garage sale. One other note, the size of this doesn't quite cover two burners on my gas grill. The edge of the flame pattern from the burner starts to overlap the edge of the grill. One other note - typical of all cast iron the heating surface temperature will be uneven. This can be managed by knowing it happens and paying close attention while cooking. It is more problematic with pancakes than with eggs, bacon, etc. Short version - the "pre-seasoning" is useless (as most are). Even the included instructions say to season it yourself despite the "pre-seasoning". This griddle is about average for "modern" cast iron. If you can find older stuff at a yard sale that feels smooth you will be better off.