25 Delicious Lodge cast iron griddle recipes for Every Meal

If you’re looking for a versatile cooking tool that can handle everything from breakfast to dinner, the Lodge cast iron griddle is a must-have in your kitchen.

Known for its superior heat retention and even cooking surface, a Lodge griddle makes everything—from crispy pancakes to sizzling steaks—taste better.

Whether you’re an experienced home chef or a beginner, mastering your cast iron griddle opens the door to a wide array of flavorful, satisfying dishes.

In this article, we’ve compiled 25 Lodge cast iron griddle recipes that showcase its versatility, including breakfast favorites, dinner mains, vegetarian options, and even sweet treats.

25 Delicious Lodge cast iron griddle recipes for Every Meal

The Lodge cast iron griddle is more than just a cooking surface—it’s a culinary powerhouse that transforms simple ingredients into restaurant-quality meals.

With these 25 recipes, you can explore everything your griddle can do, whether it’s a quick weeknight dinner, a cozy breakfast, or a crowd-pleasing snack.

Once you start using your Lodge cast iron griddle regularly, you’ll find that it’s not just a tool—it’s the heart of your kitchen.

Lodge Cast Iron Griddle Breakfast Hash

A hearty breakfast hash is a perfect way to start your morning, and when cooked on a Lodge cast iron griddle, it develops an irresistible golden crust with deep, smoky flavors.

This recipe combines tender potatoes, savory sausage, fresh vegetables, and eggs for a one-pan meal that feels both rustic and satisfying.

Ingredients

• 3 medium russet potatoes, peeled and diced into small cubes
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 medium onion, diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 2 garlic cloves, minced
• 8 oz breakfast sausage (or bacon), crumbled
• 4 large eggs
• Salt and black pepper, to taste
• Fresh parsley or chives, chopped for garnish

Instructions

1. Preheat your Lodge cast iron griddle over medium-high heat until it’s evenly hot. Add the olive oil and butter, letting them melt together to create a rich cooking base.
2. Spread the diced potatoes evenly over the griddle. Let them cook without stirring for 5–6 minutes to develop a crisp, golden crust before flipping. Continue cooking until tender, about 12–15 minutes total.
3. Push the potatoes to one side of the griddle and add the crumbled sausage. Cook until browned and fully cooked through, breaking it apart as it cooks.
4. Stir in the onions, peppers, and garlic, mixing with the sausage. Cook until the vegetables soften and caramelize slightly, about 6–8 minutes.
5. Combine the potatoes with the sausage and vegetables, mixing everything together. Create four small wells in the hash and crack an egg into each. Reduce heat slightly and cover with a lid or foil to cook eggs to your preferred doneness.
6. Season generously with salt and pepper, then garnish with fresh parsley or chives before serving.

This breakfast hash delivers a complete, flavorful meal right from the griddle.

Each bite combines crispy potatoes, savory sausage, and runny egg yolk for the ultimate comfort food that works perfectly for breakfast, brunch, or even dinner.

Lodge Cast Iron Griddle Smash Burgers

The Lodge cast iron griddle is ideal for creating restaurant-quality smash burgers at home.

The heavy surface allows you to press the patties flat, forming a delicious crust while keeping the inside juicy and tender.

Paired with melty cheese and simple toppings, these burgers are a backyard favorite.

Ingredients

• 1 lb ground beef (80/20 blend recommended)
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 4 slices American or cheddar cheese
• 4 brioche burger buns, toasted
• 2 tablespoons butter
• Toppings: sliced pickles, red onion, lettuce, ketchup, mustard

Instructions

1. Heat your Lodge cast iron griddle over high heat until it’s smoking hot. This ensures the patties sear instantly.
2. Divide the beef into 4 equal portions (do not overwork the meat). Roll each into a loose ball.
3. Place a beef ball onto the hot griddle, then immediately smash it flat with a sturdy spatula or burger press, applying firm pressure until it’s about ¼-inch thick. Season with salt and pepper.
4. Cook undisturbed for 2–3 minutes, allowing a crust to form. Flip the patties, then top with cheese. Cook for another 1–2 minutes until the cheese melts and the burger is cooked through.
5. While the burgers cook, butter the cut sides of the buns and toast them on the griddle until golden brown.
6. Assemble burgers with toppings of your choice and serve hot.

Smash burgers cooked on a Lodge cast iron griddle deliver a crisp, caramelized crust with juicy, tender meat inside.

This simple yet indulgent recipe proves that a well-heated griddle is the secret weapon for the ultimate homemade burger.

Lodge Cast Iron Griddle Veggie Quesadillas

Quesadillas are quick, versatile, and delicious, and the Lodge cast iron griddle ensures perfectly crisp tortillas with gooey melted cheese inside.

This version uses colorful vegetables and spices for a flavorful vegetarian-friendly meal.

Ingredients

• 4 large flour tortillas
• 1 tablespoon olive oil
• 1 small zucchini, diced
• 1 cup mushrooms, sliced
• 1 small red onion, sliced thin
• 1 red bell pepper, sliced thin
• 1 green bell pepper, sliced thin
• 2 garlic cloves, minced
• 1 teaspoon chili powder
• 1 teaspoon cumin
• Salt and pepper, to taste
• 2 cups shredded Monterey Jack or cheddar cheese
• Sour cream, salsa, or guacamole, for serving

Instructions

1. Preheat your Lodge cast iron griddle over medium heat. Drizzle olive oil and spread it evenly.
2. Add zucchini, mushrooms, onion, and peppers to the griddle. Cook for 7–8 minutes, stirring often, until the vegetables soften and get light char marks. Stir in garlic, chili powder, cumin, salt, and pepper. Cook for 2 more minutes, then remove the vegetables to a plate.
3. Wipe the griddle lightly and place a tortilla flat. Sprinkle half with shredded cheese, add a layer of vegetables, then top with more cheese and fold over.
4. Cook each quesadilla for 2–3 minutes per side until the tortilla is golden brown and the cheese is melted. Repeat with remaining tortillas.
5. Slice each quesadilla into wedges and serve with sour cream, salsa, or guacamole.

Veggie quesadillas cooked on a Lodge cast iron griddle turn out perfectly crisp, cheesy, and satisfying.

They’re easy to customize with different vegetables or proteins, making them an excellent option for a quick weeknight meal or party snack.

Lodge Cast Iron Griddle Buttermilk Pancakes

There’s nothing quite like a tall stack of fluffy pancakes on a Sunday morning, and a Lodge cast iron griddle is the best tool for getting that golden, evenly cooked surface every time.

The wide surface allows you to cook multiple pancakes at once, making breakfast a breeze.

Ingredients

• 2 cups all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 cups buttermilk
• 2 large eggs
• 4 tablespoons melted butter (plus extra for greasing)
• Maple syrup and fresh fruit, for serving

Instructions

1. In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
2. In another bowl, whisk the buttermilk, eggs, and melted butter until well combined.
3. Pour the wet mixture into the dry ingredients and stir just until combined. Do not overmix; a few lumps are fine.
4. Heat the Lodge cast iron griddle over medium heat. Lightly butter the surface.
5. Pour ¼ cup of batter for each pancake. Cook until bubbles form on top and the edges look set, about 2–3 minutes. Flip and cook another 2 minutes until golden brown.
6. Stack pancakes, drizzle with warm maple syrup, and top with fruit.

Cooking pancakes on a Lodge cast iron griddle gives them a perfect golden-brown finish and fluffy interior.

These buttermilk pancakes are a comforting breakfast classic that your family will request again and again.

Lodge Cast Iron Griddle Grilled Cheese with Tomato

The Lodge cast iron griddle transforms a simple grilled cheese into a crispy, melty masterpiece.

With its even heat, the bread gets golden and crunchy while the cheese turns perfectly gooey.

Adding sliced tomato gives it freshness and balance.

Ingredients

• 4 slices sourdough bread
• 4 tablespoons butter, softened
• 4 slices cheddar or American cheese
• 1 medium tomato, thinly sliced
• Pinch of salt and pepper

Instructions

1. Preheat your Lodge cast iron griddle over medium-low heat.
2. Butter one side of each bread slice generously.
3. Place two slices butter-side down on the griddle. Add a slice of cheese, a layer of tomato, a pinch of salt and pepper, and then another slice of cheese. Top with the remaining bread, butter-side up.
4. Cook slowly, about 3–4 minutes per side, pressing lightly with a spatula to ensure even browning and melted cheese.
5. Once the bread is golden and the cheese has melted, remove and slice diagonally.

This grilled cheese is crispy on the outside, cheesy on the inside, and elevated with the simple addition of juicy tomato.

The Lodge cast iron griddle ensures every bite is full of buttery crunch and rich flavor.

Lodge Cast Iron Griddle Chicken Fajitas

Chicken fajitas sizzle best on a cast iron griddle, which provides high heat and a wide surface to cook everything at once.

The chicken develops a smoky sear while the peppers and onions caramelize, creating a restaurant-style experience at home.

Ingredients

• 1 ½ lbs boneless, skinless chicken breasts, sliced thin
• 2 tablespoons olive oil
• 2 teaspoons chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• Salt and black pepper, to taste
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 yellow onion, sliced
• Flour tortillas, warmed
• Toppings: sour cream, salsa, shredded cheese, guacamole

Instructions

1. In a bowl, combine chicken with olive oil, chili powder, paprika, cumin, garlic powder, salt, and pepper. Toss until well coated.
2. Preheat the Lodge cast iron griddle over medium-high heat. Add the chicken slices and cook for 5–6 minutes until golden and fully cooked. Remove and keep warm.
3. Add the peppers and onions to the griddle. Cook for 6–7 minutes, stirring occasionally, until slightly charred and tender.
4. Return chicken to the griddle and toss with the vegetables for 1–2 minutes to combine flavors.
5. Serve immediately with warm tortillas and your favorite toppings.

Chicken fajitas cooked on a Lodge cast iron griddle are sizzling, smoky, and packed with flavor.

This recipe brings the excitement of Tex-Mex dining right into your own kitchen.

Lodge Cast Iron Griddle French Toast

French toast on a Lodge cast iron griddle cooks evenly and develops a beautiful golden-brown crust while keeping the inside soft and custardy.

It’s a weekend breakfast classic that feels indulgent yet simple.

Ingredients

• 6 thick slices brioche or challah bread
• 3 large eggs
• 1 cup whole milk
• ¼ cup heavy cream
• 2 tablespoons sugar
• 1 teaspoon vanilla extract
• ½ teaspoon cinnamon
• Butter, for cooking
• Maple syrup, powdered sugar, or berries for topping

Instructions

1. In a shallow dish, whisk eggs, milk, cream, sugar, vanilla, and cinnamon until smooth.
2. Heat the Lodge cast iron griddle over medium heat and melt a tablespoon of butter.
3. Dip each bread slice into the custard mixture, soaking both sides but not letting it get soggy.
4. Place slices on the griddle and cook for 3–4 minutes per side until golden brown and slightly crisp.
5. Serve warm with syrup, powdered sugar, or fresh fruit.

The Lodge cast iron griddle creates perfectly caramelized French toast with a tender center.

This comforting dish is a breakfast favorite you’ll return to often.

Lodge Cast Iron Griddle Philly Cheesesteak

The wide surface of a Lodge cast iron griddle makes it perfect for cooking thin-sliced beef, onions, and peppers all at once—ideal for a classic Philly cheesesteak sandwich.

Ingredients

• 1 lb thinly sliced ribeye steak
• 1 tablespoon olive oil
• 1 medium onion, sliced
• 1 green bell pepper, sliced
• Salt and pepper, to taste
• 4 slices provolone or Cheez Whiz (authentic option)
• 4 hoagie rolls, split

Instructions

1. Preheat griddle over medium-high heat. Add oil, onions, and peppers. Cook 6–7 minutes until softened and caramelized.
2. Push vegetables aside and add ribeye. Cook quickly, stirring, until browned, about 4–5 minutes. Season with salt and pepper.
3. Mix beef with vegetables and top with cheese. Cover briefly until cheese melts.
4. Spoon mixture into hoagie rolls and serve hot.

Cooking Philly cheesesteak on a Lodge griddle ensures seared meat and caramelized veggies, creating a hot, cheesy, and authentic sandwich.

Lodge Cast Iron Griddle Shrimp Tacos

Shrimp cook lightning-fast on a hot cast iron griddle, developing a smoky char while staying juicy.

Paired with tortillas and fresh toppings, they make irresistible tacos.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 1 teaspoon chili powder
• ½ teaspoon cumin
• ½ teaspoon smoked paprika
• Salt and pepper, to taste
• 8 corn tortillas, warmed
• Toppings: shredded cabbage, salsa, avocado, lime wedges

Instructions

1. Toss shrimp with olive oil and spices until well coated.
2. Heat Lodge griddle over medium-high heat. Add shrimp and cook 2 minutes per side until pink and slightly charred.
3. Warm tortillas on the griddle for 30 seconds per side.
4. Fill tortillas with shrimp and toppings of your choice.

Shrimp tacos cooked on a Lodge cast iron griddle bring bold flavors and a perfect char, making them a quick yet exciting meal.

Lodge Cast Iron Griddle Breakfast Sandwiches

Breakfast sandwiches are a complete morning meal, and the Lodge griddle allows you to cook eggs, bacon, and toast at once.

Ingredients

• 4 English muffins, split and toasted
• 4 large eggs
• 4 slices cheddar cheese
• 4 slices bacon or ham
• Butter for cooking
• Salt and pepper

Instructions

1. Heat the griddle over medium. Cook bacon until crisp, then remove.
2. Crack eggs onto the griddle, season, and cook sunny-side-up or scrambled.
3. Toast the English muffins directly on the griddle with a little butter.
4. Assemble sandwiches with muffin, bacon, egg, and cheese.

The Lodge griddle makes it easy to prepare everything for breakfast sandwiches in one place, ensuring a hearty and delicious grab-and-go meal.

Lodge Cast Iron Griddle Flatbread Pizza

Flatbread pizza on a griddle comes together fast, with a crisp crust and melty toppings—perfect for a weeknight dinner or party snack.

Ingredients

• 2 flatbreads or naan
• 1 cup marinara sauce
• 1 ½ cups shredded mozzarella cheese
• ½ cup pepperoni or cooked sausage
• 1 tablespoon olive oil
• Fresh basil, for garnish

Instructions

1. Heat griddle over medium and brush with olive oil.
2. Place flatbread directly on the griddle and toast for 2 minutes per side.
3. Spread marinara, top with cheese and meat, then cover with a lid to melt cheese, about 5 minutes.
4. Garnish with basil and slice to serve.

Cooking flatbread pizza on a Lodge cast iron griddle results in a crispy base and bubbling cheese—fast, fun, and customizable.

Lodge Cast Iron Griddle Cinnamon Apples

This sweet side dish or topping is made by caramelizing apples on a hot griddle.

They’re wonderful over pancakes, oatmeal, or ice cream.

Ingredients

• 3 large apples, peeled, cored, and sliced
• 2 tablespoons butter
• 3 tablespoons brown sugar
• 1 teaspoon cinnamon
• Pinch of nutmeg
• Splash of lemon juice

Instructions

1. Preheat griddle over medium heat and melt butter.
2. Add apples, brown sugar, cinnamon, nutmeg, and lemon juice.
3. Cook for 6–8 minutes, stirring occasionally, until apples soften and caramelize.
4. Serve warm as a topping or side dish.

Cinnamon apples on a Lodge griddle are sweet, spiced, and perfectly caramelized, making them versatile for breakfast, desserts, or snacking.

Lodge Cast Iron Griddle Seared Ribeye Steak

Cooking steak on a Lodge cast iron griddle ensures a perfect sear and juicy interior.

The heavy surface distributes heat evenly, creating a crusty, flavorful exterior.

Ingredients

• 2 ribeye steaks (about 1 inch thick)
• 2 tablespoons olive oil
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 2 cloves garlic, smashed
• 2 tablespoons butter
• Fresh rosemary or thyme sprigs

Instructions

1. Preheat the griddle over high heat until very hot.
2. Rub steaks with olive oil, salt, and pepper.
3. Place steaks on the griddle and sear for 3–4 minutes per side for medium-rare.
4. Reduce heat to medium and add butter, garlic, and herbs. Spoon melted butter over the steaks for 1–2 minutes.
5. Remove steaks, let rest 5 minutes, then slice and serve.

The Lodge cast iron griddle creates a perfectly seared ribeye with a buttery, aromatic finish, rivaling any steakhouse experience.

Lodge Cast Iron Griddle Teriyaki Chicken

The griddle allows teriyaki chicken to caramelize beautifully, locking in flavor while cooking evenly.

It’s a quick and versatile weeknight dish.

Ingredients

• 4 boneless, skinless chicken thighs
• ¼ cup soy sauce
• 2 tablespoons honey
• 2 tablespoons rice vinegar
• 2 teaspoons sesame oil
• 2 garlic cloves, minced
• 1 teaspoon grated ginger
• 1 tablespoon vegetable oil
• Sesame seeds and green onions for garnish

Instructions

1. Mix soy sauce, honey, vinegar, sesame oil, garlic, and ginger in a bowl. Marinate chicken for 20–30 minutes.
2. Heat griddle over medium-high heat and add vegetable oil.
3. Cook chicken 5–6 minutes per side until caramelized and cooked through.
4. Sprinkle with sesame seeds and sliced green onions before serving.

Teriyaki chicken on a Lodge griddle is tender, flavorful, and coated in a sticky-sweet glaze, perfect over rice or noodles.

Lodge Cast Iron Griddle Salmon Fillets

The griddle gives salmon a crispy skin while keeping the flesh moist and flaky. Quick and flavorful, it’s ideal for a healthy dinner.

Ingredients

• 4 salmon fillets, skin on
• 1 tablespoon olive oil
• Salt and black pepper
• 1 lemon, sliced
• Fresh dill for garnish

Instructions

1. Preheat the griddle over medium-high heat. Brush salmon with olive oil and season with salt and pepper.
2. Place fillets skin-side down and cook 4–5 minutes. Flip and cook another 2–3 minutes until desired doneness.
3. Serve with lemon slices and dill.

Salmon cooked on a Lodge griddle develops a beautifully crisp skin and tender interior, making it an elegant yet easy meal.

Lodge Cast Iron Griddle Pork Chops with Apples

The griddle sears pork chops to perfection while the apples caramelize, creating a delicious sweet-savory combination.

Ingredients

• 4 bone-in pork chops
• Salt and pepper
• 2 tablespoons olive oil
• 2 apples, sliced
• 1 tablespoon butter
• 1 teaspoon cinnamon
• 1 teaspoon brown sugar

Instructions

1. Preheat griddle over medium-high heat. Season pork chops with salt and pepper.
2. Cook chops 4–5 minutes per side until golden and cooked through. Remove and keep warm.
3. Add butter, apples, cinnamon, and brown sugar. Cook 4–5 minutes until caramelized.
4. Serve pork chops topped with apples.

The Lodge griddle gives pork chops a perfect sear while creating sweet, spiced apples that complement the meat beautifully.

Lodge Cast Iron Griddle Veggie Stir-Fry

The griddle is ideal for high-heat stir-frying, producing crisp-tender vegetables with a smoky flavor.

Ingredients

• 1 tablespoon vegetable oil
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 zucchini, sliced
• 1 cup broccoli florets
• 2 garlic cloves, minced
• 2 tablespoons soy sauce
• 1 teaspoon sesame oil
• Sesame seeds for garnish

Instructions

1. Heat griddle over high heat and add vegetable oil.
2. Add garlic and vegetables, stirring frequently for 5–7 minutes until crisp-tender.
3. Drizzle with soy sauce and sesame oil, toss to coat.
4. Garnish with sesame seeds and serve hot.

Veggie stir-fry on a Lodge griddle is fast, healthy, and full of smoky flavor, perfect as a side dish or main with rice or noodles.

Lodge Cast Iron Griddle BBQ Chicken Wings

The griddle creates perfectly crisp, caramelized chicken wings without deep-frying.

They’re smoky, juicy, and packed with flavor.

Ingredients

• 2 lbs chicken wings
• 2 tablespoons olive oil
• Salt and pepper
• ½ cup BBQ sauce
• Fresh parsley for garnish

Instructions

1. Preheat griddle over medium-high heat and brush with olive oil.
2. Season wings with salt and pepper. Cook 8–10 minutes per side until golden brown and cooked through.
3. Brush with BBQ sauce and cook 1–2 more minutes per side.
4. Garnish with parsley and serve hot.

BBQ chicken wings on a Lodge cast iron griddle are crispy, juicy, and flavorful, offering all the taste of grilled wings without the grill.

Lodge Cast Iron Griddle Blackened Catfish

The Lodge cast iron griddle excels at blackening fish, producing a crisp, smoky crust while keeping the inside moist and flaky.

This Cajun-inspired recipe brings bold flavors to your dinner table.

Ingredients

• 4 catfish fillets
• 2 tablespoons olive oil
• 1 tablespoon paprika
• 1 teaspoon cayenne pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon dried thyme
• Salt and black pepper, to taste
• Lemon wedges for serving

Instructions

1. Preheat the Lodge griddle over medium-high heat. Brush fillets with olive oil.
2. In a small bowl, mix paprika, cayenne, garlic powder, onion powder, thyme, salt, and pepper. Sprinkle generously on both sides of the catfish.
3. Place fillets on the griddle and cook 3–4 minutes per side until blackened and cooked through.
4. Serve with lemon wedges.

Blackened catfish on a Lodge griddle delivers a smoky, spicy crust with tender fish inside—a simple yet flavorful seafood dish.

Lodge Cast Iron Griddle Chicken Fajita Quesadillas

Quesadillas on a cast iron griddle cook evenly, giving the tortillas a crisp exterior and melty, flavorful filling.

Chicken fajita seasoning adds a Tex-Mex twist.

Ingredients

• 2 cups cooked chicken, sliced
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 small onion, sliced
• 1 teaspoon chili powder
• ½ teaspoon cumin
• Salt and pepper
• 4 large flour tortillas
• 2 cups shredded cheddar or Monterey Jack cheese
• 1 tablespoon olive oil

Instructions

1. Heat griddle over medium heat and sauté peppers and onions with a little olive oil for 5–6 minutes. Add chicken, chili powder, cumin, salt, and pepper, and cook 2–3 minutes more.
2. Wipe griddle lightly. Place a tortilla on the griddle, sprinkle half with cheese, then add chicken and vegetables, top with more cheese, and fold over.
3. Cook 2–3 minutes per side until golden brown and cheese is melted.
4. Slice into wedges and serve with sour cream or salsa.

These chicken fajita quesadillas on a Lodge griddle are crispy, cheesy, and packed with smoky, spiced flavors—perfect for lunch or dinner

Lodge Cast Iron Griddle Sausage and Peppers

A classic Italian-American dish, sausage and peppers sizzle beautifully on a griddle.

The high heat gives the sausage a crisp exterior while the peppers caramelize.

Ingredients

• 1 lb Italian sausage links
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 yellow onion, sliced
• 2 tablespoons olive oil
• Salt and pepper, to taste

Instructions

1. Preheat griddle over medium-high heat. Add olive oil.
2. Cook sausage links for 6–8 minutes, turning occasionally until browned and cooked through. Remove and slice.
3. Add peppers and onions to the griddle and cook 5–6 minutes until tender and slightly charred.
4. Return sausage slices to the griddle and toss with vegetables for 1–2 minutes. Serve hot.

Sausage and peppers on a Lodge griddle are juicy, flavorful, and perfectly caramelized—a simple but satisfying meal.

Lodge Cast Iron Griddle Steak Fajitas

The griddle provides the perfect searing surface for juicy steak and caramelized vegetables.

The wide surface allows everything to cook simultaneously, creating a smoky, flavorful dish.

Ingredients

• 1 lb flank steak, thinly sliced
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 onion, sliced
• 2 tablespoons olive oil
• 1 teaspoon chili powder
• 1 teaspoon cumin
• Salt and pepper
• Flour tortillas
• Toppings: salsa, sour cream, guacamole

Instructions

1. Toss steak with olive oil, chili powder, cumin, salt, and pepper. Preheat griddle over medium-high heat.
2. Sear steak slices 3–4 minutes per side until browned and cooked to desired doneness. Remove and keep warm.
3. Sauté peppers and onions on the griddle for 5–6 minutes until tender.
4. Return steak to the griddle, toss with vegetables, and serve with tortillas and toppings.

Steak fajitas on a Lodge griddle are sizzling, smoky, and flavorful—a fun and interactive meal for family or friends.

Lodge Cast Iron Griddle Pineapple Teriyaki Chicken

The griddle caramelizes both chicken and pineapple, creating a sweet and savory teriyaki dish.

It’s colorful, juicy, and packed with flavor.

Ingredients

• 4 boneless chicken thighs
• 1 cup pineapple chunks
• ¼ cup teriyaki sauce
• 2 tablespoons vegetable oil
• 1 teaspoon garlic powder
• 1 teaspoon ginger powder
• Salt and pepper

Instructions

1. Preheat griddle over medium-high heat and add oil.
2. Season chicken with garlic, ginger, salt, and pepper. Cook 5–6 minutes per side until golden and cooked through.
3. Add pineapple chunks to the griddle and cook 2–3 minutes per side until caramelized.
4. Drizzle teriyaki sauce over chicken and pineapple before serving.

Pineapple teriyaki chicken on a Lodge griddle combines caramelized fruit with tender chicken, delivering a perfect balance of sweet and savory flavors.

Lodge Cast Iron Griddle Mediterranean Veggie Flatbreads

The griddle crisps flatbreads while warming toppings evenly, producing a quick, flavorful Mediterranean-style meal.

Ingredients

• 2 flatbreads or pita
• ½ cup hummus
• 1 small zucchini, thinly sliced
• 1 small red bell pepper, sliced
• ¼ cup feta cheese, crumbled
• 1 tablespoon olive oil
• Salt and pepper
• Fresh parsley for garnish

Instructions

1. Preheat griddle over medium heat and brush with olive oil.
2. Place flatbreads on the griddle and lightly toast 2 minutes per side.
3. Spread hummus on each flatbread, then top with zucchini, red bell pepper, and feta. Cover with a lid for 2–3 minutes to warm toppings.
4. Garnish with fresh parsley and serve.

Mediterranean veggie flatbreads cooked on a Lodge griddle are crisp, flavorful, and versatile, making them a healthy and satisfying meal or snack.

Lodge Cast Iron Griddle Honey Garlic Shrimp

Shrimp cook quickly on the griddle and take on a rich, sticky glaze when tossed in honey garlic sauce.

This dish is sweet, savory, and perfect for a quick dinner.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 3 tablespoons honey
• 2 garlic cloves, minced
• 1 teaspoon soy sauce
• ½ teaspoon red pepper flakes (optional)
• Green onions for garnish

Instructions

1. Heat griddle over medium-high heat and add olive oil.
2. Cook shrimp 2–3 minutes per side until pink and opaque. Remove and set aside.
3. Add honey, garlic, soy sauce, and red pepper flakes to the griddle. Cook 1–2 minutes until fragrant and slightly thickened.
4. Toss shrimp in the sauce, garnish with green onions, and serve.

Honey garlic shrimp on a Lodge griddle is quick, flavorful, and perfect for pairing with rice or vegetables for a full meal.