---
product_id: 2382267
title: "Lodge BOLD 12 Inch Seasoned Cast Iron Square Griddle, Design-Forward Cookware"
brand: "lodge"
price: "33528 som"
currency: KGS
in_stock: true
reviews_count: 9
category: "Lodge"
url: https://www.desertcart.kg/products/2382267-lodge-bold-12-inch-seasoned-cast-iron-square-griddle-design
store_origin: KG
region: Kyrgyzstan
---

# Unmatched heat retention Naturally seasoned nonstick Durable cast iron build Lodge BOLD 12 Inch Seasoned Cast Iron Square Griddle, Design-Forward Cookware

**Brand:** lodge
**Price:** 33528 som
**Availability:** ✅ In Stock

## Summary

> 🔥 Elevate your kitchen game with the griddle that grills, sears, and impresses!

## Quick Answers

- **What is this?** Lodge BOLD 12 Inch Seasoned Cast Iron Square Griddle, Design-Forward Cookware by lodge
- **How much does it cost?** 33528 som with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.kg](https://www.desertcart.kg/products/2382267-lodge-bold-12-inch-seasoned-cast-iron-square-griddle-design)

## Best For

- lodge enthusiasts

## Why This Product

- Trusted lodge brand quality
- Free international shipping included
- Worldwide delivery with tracking
- 15-day hassle-free returns

## Key Features

- • **Built to Last a Lifetime:** Heavy-duty cast iron construction crafted in the USA since 1896 ensures enduring performance and heirloom quality.
- • **Master the Art of Searing:** 12-inch square surface delivers even, high-heat cooking with zero hotspots for perfect results every time.
- • **Versatile Cooking Anywhere:** Oven-safe and compatible with induction, glass-top stoves, grills, and even open flames—your all-in-one culinary sidekick.
- • **Effortless Nonstick Experience:** Naturally seasoned with vegetable oil for a quick-release surface that improves with every use—ditch synthetic coatings.
- • **Clean Like a Pro, Cook Like a Boss:** Simple two-step cleaning hacks keep your griddle pristine in under a minute, so you spend more time cooking and less scrubbing.

## Overview

The Lodge BOLD 12 Inch Seasoned Cast Iron Square Griddle combines classic American craftsmanship with modern design-forward features. Pre-seasoned and ready to use, it offers superior heat retention and even cooking across its spacious surface. Made from durable cast iron and naturally nonstick without synthetic chemicals, it’s oven-safe and compatible with all heat sources. Designed for professionals and home chefs alike, this griddle delivers restaurant-quality searing, grill marks, and flavor while being easy to clean and built to last a lifetime.

## Description

CAST IRON THAT LEADS WITH STYLE.Lodge Bold cookware is designed to bring style to every kitchen without compromising on performance. Featuring modern handles, sloped side-walls, and an appetite for bold cooking.MADE BY LODGE, EXCLUSIVE TO desertcart.Lodge Bold is exclusively on desertcart and builds on the legacy and performance of Lodge Cast Iron cookware, including beloved ProLogic pieces.GREAT PERFORMANCE, YEAR OVER YEAR.The Lodge Bold Cast Iron Griddle puts cast iron performance in your hands no matter what you’re making, from pancakes and bacon to seared meats.DESIGNED BY LODGE CAST IRON.Since 1896, Lodge Cast Iron has been crafting cookware that stands out and stands up to it all. From dutch ovens and skillets to griddles and grill pans, we help home-cooks and pros deliver something bold, each and every day.

Review: How to make a woman marry you, for < $50. This is the item. - I will break this review up into a few parts: First, for the novice chef and/or paleo man/woman. Buy this grill, and buy yourself a bottle of "McCormick Montreal Seasoning". Now go buy as expensive piece of steak as you can afford. Heat the grill on medium, for about 4 minutes. Make sure the steak is room temp. Pat dry with paper towel. Rub a little olive oil on it so the seasoning will stick; then liberally sprinkle Montreal Seasoning on it. Put on grill. Cook to desired done-ness. You are now a better "cook" than 90% of Americans. If you are daring, also buy some "Old Bay" seasoning; my rule is generally, Old bay for softer non-root vegetables, seafood, and chicken. Montreal Seasoning for root vegetables, and red meat. This grill, Montreal Seasoning, and Old Bay seasoning, you are now a better chef than 94% of Americans. If that is all you wanted to know, you can stop reading this review here. Nerd stuff: Grill vs Griddle for cooking a steak; I use to cook my steaks on a griddle; but I have now switched a a grill. Let me give you a little bit of science behind it. When you cook a steak on a griddle, you get (near) full surface contact and so cooking time is a lot less. You sear the meat well, but you usually end up with a slightly tougher piece of meat but less cooking time because your contact patch is almost 100%. With the grill, the surface contact are just the grill marks; this has some effects that aid and assist in the tastiness of a steak. First, it leaves grill marks. So visually superior already to a griddle. Second, and perhaps the most important; as fat drips off; mixed with whatever seasoning you happen to be using or no seasoning at all; it drips into the "valleys" of the grill, and as it's heated, the fat starts to smoke and that smoke is sent up towards your steak, so you get a bit of smokiness that you don't get from a griddle. Third, because you aren't having a full surface contact like a griddle, your "latitude" of when a steak is done vs burnt is slightly longer. Your "buffer zone" for steak done-ness is slightly longer. This applies to your flame control as well; it's a bit more forgiving than a griddle. Finally, as the juices drip and are trapped in the grill valleys, and then are heated up and evaporate; they keep your steaks slightly more moisturized. How I learned to love this grill: I really loved this grill the first time I bought it. It seared well, made the good marks, and tasted great. Five stars, five stars! I screamed after my first steak from it. But when I finished my five star steak; and I had to CLEAN it; I was cussing and yelling "zero stars, zero stars". And so I cleaned it, tucked it away in the back of the pantry, and it did not see the light of day for YEARS. Who cares how good food tasted on it, if the cleaning negated all the good will from the food? So one day, while waiting at some office; I see a now overweight Jamie Oliver on TV, and he's grilling something. "You are only pushing a grill because when you are done, you have staff that cleans it for you." I silently thought as I watched him grill. When he finished though; he proceeded to clean the grill... on tv! And my jaw dropped as I watched him clean the grill to a brand-new condition without a lot of elbow grease and it about 20 seconds! So I'm going to share with you the very secret that made me fall in love with this grill all over again. Because the taste from it was never in question; it was always the cleaning! 2 x 20 Second cleaning this grill guide: There are two methods, and I will share both here. Method 1) When you are finished using the grill; and while the grill is still on the heat; slowly pour a SMALL AMOUNT of ROOM TEMP water (if you pour ice water, or very cold water, you might crack it). Let it boil and bubble for about 30 seconds,move gunk around with a spatula, chopsticks, or whatever you have. Then turn off heat. Now take it to the sink, under hot running water, use a stiff nylon brush and scrub it. You can't "scratch it or hurt it" so don't worry about it. Scrub under hot running water, it should be all done. Wipe dry; then dab with oil, wipe the oil so that every part is oiled, store away for next time use. Method 2) (The Jamie Oliver Way) This works if Method 1 has failed, or if you cooked, ate, and then came back to clean up later.. pour course salt (about a cup) onto the grill. (COURSE SALT PEOPLE, not fine salt) The salt will instantly absorb the grease and oil, and it acts as "scrubbing roughage". Now take a piece of paper towel; fold it and keep folding it until it's the size of a business card. Use that to scrub the salt on the grill. All the gunk will automagically be removed. When you are done, rinse under hot water; then paper towel dry. Then oil. Having learned out to spend less than 1 minute to clean this skillet; it is now one of my favorite pieces of kitchen equipment. Cooking Tips: Place your food at a 45 degree bias on the grill; so your food is on a slat to the grill marks like this / / / / / not like | | | | |. When you flip it; go ahead and flip it. The next time you flip it though, reposition it so that it's 45 degrees the other way like this \ \ \ \ \. Then go ahead and flip it again. Plan for a total of 1 initial placement and 3 flips, so that each side has been on the cooking surface TWICE; once placed like / and the other time placed like \. This way, you will get the nice "X" grill marks on your food. Preheat it well; because the total surface area that comes in contact is not as much as you think it is; so give it a good 4~5 minutes of preheating; at least. Love, Marriage, Steaks: I once cooked a steak for a girl, and SHE MARRIED ME. While I cannot post my recipe for the best steak in the world here, as it's a 7+ page dissertation; I can tell you that I make the best steak in the world and I make it on this grill. I know some of you will argue that such and such steakhouse is the best in the world etc.. but it's not. My steak is the best; ask yourself, how many of those steaks are so good that it would make a girl marry you? I have eaten at the best steakhouses in the world; and I can tell you that if you have access to a good quality piece of meat; with this grill and some skills; you will be able to make a better piece of steak. My steaks have a slight salty crunch on the outside; soft, tender, and so juicy and flavorful you'd think a geyser exploded in your mouth. There are very few items in your life and lifetime that you can purchase for <$50 that will be with you for the rest of your life. This however, is one of those items. That's great and all you say, but what if you are a vegetarian? This is the perfect grill as well. I grill king oyster mushrooms with a little Montreal seasoning on it. AMAZING. Any vegetable you have; rub a little olive oil on it, sprinkle a little Old Bay or Montreal Season on it; and it becomes magic. If you want a piece of kitchen equipment that: Might stop a bullet Gives you beautiful steaks Gives you beautiful vegetables Is easy to clean Is healthy to cook on, unlike the chemical ladened non-stick stuff Sears beautifully Gives you those great grill marks Makes food taste like food again Makes others think you went to culinary school Done right, will make a woman marry you This is the item. TEN STARS.
Review: great! - we had a beater of an old cast iron pan that was in bad shape but my husband was very attached to it, I bought him this one & he's mad he was so stubborn to hang on to the old one, he absolutely LOVES this pan, uses it daily, usually twice a day! great for cast iron lovers!

## Features

- 12 INCH CAST IRON SQUARE GRIDDLE: Seasoned and ready to use, this generously-sized griddle features helpful, modern handles and low sidewalls for maximum versatility.
- HEAT RETENTION: This cast iron griddle features unparalleled heat retention for consistent, high-heat cooking and even heat distribution without hotspots.
- NATURALLY NONSTICK: This naturally seasoned cast iron griddle is made with just iron and vegetable oil, creating a quick-release surface that gets better with use — just hand wash, dry, and rub with oil to preserve finish.
- COOK ANYWHERE: Cast iron cookware is oven-safe and can be used on so many heat sources, including glass-top stoves, induction, grills, or even live fire.
- MADE IN THE USA: Designed and made in South Pittsburg, Tennessee, where the people of Lodge Cast Iron have been crafting quality cookware since 1896.

## Technical Specifications

| Specification | Value |
|---------------|-------|
| ASIN | B0008G2W2U |
| Best Sellers Rank | #19,271 in Kitchen & Dining ( See Top 100 in Kitchen & Dining ) #32 in Griddles |
| Brand | Lodge |
| Capacity | 1 Pounds |
| Coating Description | Natural Seasoning |
| Color | Black |
| Compatible Devices | Smooth Surface Induction |
| Customer Reviews | 4.5 4.5 out of 5 stars (3,570) |
| Date First Available | September 27, 2007 |
| Global Trade Identification Number | 00075536395609, 00787543787093, 10075536395606 |
| Handle Material | Cast Iron |
| Has Nonstick Coating | Yes |
| Is Discontinued By Manufacturer | No |
| Is Dishwasher Safe | No |
| Is Oven Safe | Yes |
| Item Weight | 7.63 pounds |
| Item model number | P12SG3 |
| Manufacturer | Lodge |
| Material | Cast Iron |
| Model Name | P12SG3 |
| Product Care Instructions | Hand Wash Only, Oven Safe |
| Product Dimensions | 12 x 12 x 0.75 inches |
| Shape | Square |
| Special Feature | Made without PFOA or PTFE |
| UPC | 728639274998 075536395609 |

## Product Details

- **Brand:** Lodge
- **Capacity:** 1 Pounds
- **Color:** Black
- **Material:** Cast Iron
- **Special Feature:** Made without PFOA or PTFE

## Images

![Lodge BOLD 12 Inch Seasoned Cast Iron Square Griddle, Design-Forward Cookware - Image 1](https://m.media-amazon.com/images/I/51oRJz2Oj-L.jpg)
![Lodge BOLD 12 Inch Seasoned Cast Iron Square Griddle, Design-Forward Cookware - Image 2](https://m.media-amazon.com/images/I/913hMgkS1ZL.jpg)
![Lodge BOLD 12 Inch Seasoned Cast Iron Square Griddle, Design-Forward Cookware - Image 3](https://m.media-amazon.com/images/I/91VH8b-E4UL.jpg)
![Lodge BOLD 12 Inch Seasoned Cast Iron Square Griddle, Design-Forward Cookware - Image 4](https://m.media-amazon.com/images/I/81CcCJ+3TfL.jpg)
![Lodge BOLD 12 Inch Seasoned Cast Iron Square Griddle, Design-Forward Cookware - Image 5](https://m.media-amazon.com/images/I/81fUoGlQ2UL.jpg)

## Available Options

This product comes in different **Style** options.

## Customer Reviews

### ⭐⭐⭐⭐⭐ How to make a woman marry you, for < $50. This is the item.
*by T***K on June 3, 2014*

I will break this review up into a few parts: First, for the novice chef and/or paleo man/woman. Buy this grill, and buy yourself a bottle of "McCormick Montreal Seasoning". Now go buy as expensive piece of steak as you can afford. Heat the grill on medium, for about 4 minutes. Make sure the steak is room temp. Pat dry with paper towel. Rub a little olive oil on it so the seasoning will stick; then liberally sprinkle Montreal Seasoning on it. Put on grill. Cook to desired done-ness. You are now a better "cook" than 90% of Americans. If you are daring, also buy some "Old Bay" seasoning; my rule is generally, Old bay for softer non-root vegetables, seafood, and chicken. Montreal Seasoning for root vegetables, and red meat. This grill, Montreal Seasoning, and Old Bay seasoning, you are now a better chef than 94% of Americans. If that is all you wanted to know, you can stop reading this review here. Nerd stuff: Grill vs Griddle for cooking a steak; I use to cook my steaks on a griddle; but I have now switched a a grill. Let me give you a little bit of science behind it. When you cook a steak on a griddle, you get (near) full surface contact and so cooking time is a lot less. You sear the meat well, but you usually end up with a slightly tougher piece of meat but less cooking time because your contact patch is almost 100%. With the grill, the surface contact are just the grill marks; this has some effects that aid and assist in the tastiness of a steak. First, it leaves grill marks. So visually superior already to a griddle. Second, and perhaps the most important; as fat drips off; mixed with whatever seasoning you happen to be using or no seasoning at all; it drips into the "valleys" of the grill, and as it's heated, the fat starts to smoke and that smoke is sent up towards your steak, so you get a bit of smokiness that you don't get from a griddle. Third, because you aren't having a full surface contact like a griddle, your "latitude" of when a steak is done vs burnt is slightly longer. Your "buffer zone" for steak done-ness is slightly longer. This applies to your flame control as well; it's a bit more forgiving than a griddle. Finally, as the juices drip and are trapped in the grill valleys, and then are heated up and evaporate; they keep your steaks slightly more moisturized. How I learned to love this grill: I really loved this grill the first time I bought it. It seared well, made the good marks, and tasted great. Five stars, five stars! I screamed after my first steak from it. But when I finished my five star steak; and I had to CLEAN it; I was cussing and yelling "zero stars, zero stars". And so I cleaned it, tucked it away in the back of the pantry, and it did not see the light of day for YEARS. Who cares how good food tasted on it, if the cleaning negated all the good will from the food? So one day, while waiting at some office; I see a now overweight Jamie Oliver on TV, and he's grilling something. "You are only pushing a grill because when you are done, you have staff that cleans it for you." I silently thought as I watched him grill. When he finished though; he proceeded to clean the grill... on tv! And my jaw dropped as I watched him clean the grill to a brand-new condition without a lot of elbow grease and it about 20 seconds! So I'm going to share with you the very secret that made me fall in love with this grill all over again. Because the taste from it was never in question; it was always the cleaning! 2 x 20 Second cleaning this grill guide: There are two methods, and I will share both here. Method 1) When you are finished using the grill; and while the grill is still on the heat; slowly pour a SMALL AMOUNT of ROOM TEMP water (if you pour ice water, or very cold water, you might crack it). Let it boil and bubble for about 30 seconds,move gunk around with a spatula, chopsticks, or whatever you have. Then turn off heat. Now take it to the sink, under hot running water, use a stiff nylon brush and scrub it. You can't "scratch it or hurt it" so don't worry about it. Scrub under hot running water, it should be all done. Wipe dry; then dab with oil, wipe the oil so that every part is oiled, store away for next time use. Method 2) (The Jamie Oliver Way) This works if Method 1 has failed, or if you cooked, ate, and then came back to clean up later.. pour course salt (about a cup) onto the grill. (COURSE SALT PEOPLE, not fine salt) The salt will instantly absorb the grease and oil, and it acts as "scrubbing roughage". Now take a piece of paper towel; fold it and keep folding it until it's the size of a business card. Use that to scrub the salt on the grill. All the gunk will automagically be removed. When you are done, rinse under hot water; then paper towel dry. Then oil. Having learned out to spend less than 1 minute to clean this skillet; it is now one of my favorite pieces of kitchen equipment. Cooking Tips: Place your food at a 45 degree bias on the grill; so your food is on a slat to the grill marks like this / / / / / not like | | | | |. When you flip it; go ahead and flip it. The next time you flip it though, reposition it so that it's 45 degrees the other way like this \ \ \ \ \. Then go ahead and flip it again. Plan for a total of 1 initial placement and 3 flips, so that each side has been on the cooking surface TWICE; once placed like / and the other time placed like \. This way, you will get the nice "X" grill marks on your food. Preheat it well; because the total surface area that comes in contact is not as much as you think it is; so give it a good 4~5 minutes of preheating; at least. Love, Marriage, Steaks: I once cooked a steak for a girl, and SHE MARRIED ME. While I cannot post my recipe for the best steak in the world here, as it's a 7+ page dissertation; I can tell you that I make the best steak in the world and I make it on this grill. I know some of you will argue that such and such steakhouse is the best in the world etc.. but it's not. My steak is the best; ask yourself, how many of those steaks are so good that it would make a girl marry you? I have eaten at the best steakhouses in the world; and I can tell you that if you have access to a good quality piece of meat; with this grill and some skills; you will be able to make a better piece of steak. My steaks have a slight salty crunch on the outside; soft, tender, and so juicy and flavorful you'd think a geyser exploded in your mouth. There are very few items in your life and lifetime that you can purchase for <$50 that will be with you for the rest of your life. This however, is one of those items. That's great and all you say, but what if you are a vegetarian? This is the perfect grill as well. I grill king oyster mushrooms with a little Montreal seasoning on it. AMAZING. Any vegetable you have; rub a little olive oil on it, sprinkle a little Old Bay or Montreal Season on it; and it becomes magic. If you want a piece of kitchen equipment that: Might stop a bullet Gives you beautiful steaks Gives you beautiful vegetables Is easy to clean Is healthy to cook on, unlike the chemical ladened non-stick stuff Sears beautifully Gives you those great grill marks Makes food taste like food again Makes others think you went to culinary school Done right, will make a woman marry you This is the item. TEN STARS.

### ⭐⭐⭐⭐⭐ great!
*by J***. on January 17, 2026*

we had a beater of an old cast iron pan that was in bad shape but my husband was very attached to it, I bought him this one & he's mad he was so stubborn to hang on to the old one, he absolutely LOVES this pan, uses it daily, usually twice a day! great for cast iron lovers!

### ⭐⭐⭐⭐⭐ Excellent quality
*by H***A on February 4, 2026*

Very good quality! Money well spent.

## Frequently Bought Together

- Lodge Pro-Logic 12 Inch Square Cast Iron Griddle. Pre-Seasoned Grill Pan With Dual Handles
- Lodge Ashh41 Hot Handle Holder Cover, Red, W 5.1 X H 13.0 X L 2.2 Cm, Silicone, 5-5/8" L X 2" W
- Lodge Scraperpkmpk Handheld Cast Iron 2 Pieces Pan Scrapers, Red/Blackpolycarbonate, 1 Pack

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*Product available on Desertcart Kyrgyzstan*
*Store origin: KG*
*Last updated: 2026-03-08*