Solid heavy weight cast iron griddle. I can see why it can be used for open fires as the two handles you see in the photo do not adhere to the griddle so they can't melt in the flame. Though you'll probably still need something better than the supplied handles to pull it out of an open fire. Nice color on the bottom of the pan. Is that ceramic? Looks really good.

Best cook top I’ve ever owned. Heavy but cooks well

I wanted to love this griddle tray, and I gather that other Amazon customers have had a very good experience with it. Perhaps I am missing something in the way I used it, but my verdict is that it has major flaws and does not live up to its description on the Amazon website.Let's begin with the good points. The tray, with its red bottom, is strikingly elegant. It appears to be quite sturdy and well-made, although I was so unhappy with it that I disposed of it after one week and so can't say how well it would hold up over time.The main defect? It requires an inordinate amount of effort. The instructions that come with it do not provide much useful information, such as the correct temperature to use in an oven or on a burner, but they do tell you that you must apply oil to the cast iron surface and bake it for 45 minutes not just once, but four times. That alone amounts to considerable time and effort.Cooking also starts with applying a layer of oil. My wife and I hoped to use this griddle on our induction burner cooktop, which is a circle 9 inches in diameter. The website claims "heat is evenly distributed during cooking" with "no hot or cold spots." That is decidedly not what we found. The only area on the griddle that got hot was right above the 9 inch burner, and even that had spots that were insufficiently heated. Anything we placed outside the 9 inch circle did not cook at all, but rather remained cold to the touch. The actual cooking surface of the griddle is 15 inches by 9 inches, so you would think most of it would have become usable when the burner was on, but that is not how it worked for us.My other great complaint has to do with clean-up. The website speaks of how "the ridges create a natural non-stick effect," "making clean-up a breeze." Nonsense. Even with the cast iron lubricated with olive oil, all sorts of food kept clinging to the tray, often accumulating inside the ridges where it was especially hard to clean. In fact it took me over half an hour to clean the device using a lot of muscle to pry the gunk out of the crevasses. Even if it had cooked evenly over its full surface, the extraordinary effort required to deal with it afterward was a total deal-breaker for me.Perhaps mine is a minority report. It could be that most reviewers will give it four or five stars. But I feel duty-bound to report on what I experienced so that potential customers who would be inclined to react as I did will be aware in advance of potential problems.

Disapointing. Not worth it. Arrived broken, so that speaks to the quality of the cast. The red enamel was sloppy and not well done. Also makes me question if this is a true cast iron piece as there was a rought top coating, that looked and felt like cast iron, but was flaking and chipping, where this broke at the handle and showing a different metal underneath. I know cast iron can be brittle, but this is a joke. Hard pass

I have worked with cast iron grill pans before and this one is pretty much the same as more expensive ones, but it is substantially larger, hence more stable. On my range it covers both the front and back burner, allowing multiple heat sources. There is room either for more food or more space between what you are grilling. Most important for me is that I don't need to worry about its moving while I'm flipping the food.This grill pan came with vague instructions for seasoning. I lost the piece of paper, but I remember that it said to season it 3 or 4 times for 45 minutes. I went online to get more explicit instructions. I used cottonseed oil, which is the only high smoke point oil I happen to have. I seasoned it the first two times for an hour each at 400°, with the grill pan upside down on the top shelf with a baking sheet lined with foil beneath it to catch drips. The pan came out tacky and when I went to wipe off any excess oil some of it peeled off in orange grit. (I let it cool between seasonings.) The third and last time that I seasoned it I raised the temperature to 500° and that did the trick. It had a true glaze that did not peel off.I have used it three times now: for marinated chicken, marinated portobello mushroom caps and glazed salmon. All three cooked beautifully: neither underdone nor dried out. In each case I preheated the pan on medium heat for 10 minutes (with the vent running on its highest setting) before putting the food on. I did my best to minimize the extra marinade on the chicken and mushrooms before putting them on the grill, but it still gets into the grooves and turns into charcoal. That was always true of my previous experience with cast iron grill pans. It's just the nature of having grooves. After I cooked the chicken I immediately put water into the pan and that raised almost, if not all, of the stuck-on charcoal. With the mushrooms I made more than we were going to eat, and I left two caps on to continue to reduce as the pan cooled. That was a big mistake. The charcoal truly fused and it took a long time and a lot of scrubbing to get most (not all) of it out before I gave up. When I cooked the salmon I added water immediately after finishing the salmon and not only did any mess from the salmon come up, but anything left from the mushrooms also came up. So it was easy to clean. But it is never going to be as smooth as a cast iron pan. After I finish cleaning it I put it back on the stove to dry and then add some oil before storing it.My only gripe with this are the wooden handles. They are treacherous. I made the mistake of putting them on when I cooked the chicken. When I lifted the pan to bring it to the sink to dump the water I almost dropped it because the handles slip. The only use I have for the handles is that, to keep dust from sticking, I store the pan face-down on a shelf. So the handles mean that the contact with the shelf is with the wooden handles rather than directly with the cast iron handles. But their slipping still makes them annoying to use.

This fits my profile 36 induction perfect. High quality, was perfectly flat for induction purposes. Red enamel is nice, little more protective than plain cast on glass surface. Cooking even enough once it all comes to temp. Overall a win.

A very heavy-duty grilling pan. I use it on my gas range. Easy to use and easy to clean. It's cast iron so it's extremely sturdy.