That is a Lodge cast iron griddle. It is an older one, probably bought 10 years ago and very well seasoned and almost smooth from repeated use. Walmart sells them, Bass Pro also, and they are a little different now but should work the same. You can get a reversible one that will put some great looking grill marks on various proteins (chicken, steak, even burgers). If you have ever done much cooking on cast iron you will know that the new stuff is NOWHERE NEAR as smooth and non-stick as your grandparents used back in the good old days. The manufacturing process is much different and the surface is not mirror smooth when you purchase any item from Lodge. To keep the fish from sticking I make sure the griddle is extremely hot and greased with real butter, also the liberal seasoning keeps the surface of the meat from touching the griddle and thus sticking. I also try to make sure the fillets are covered in melted butter when applying the seasoning, this helps keep them from sticking also. To clean the griddle I just scrape with a metal spatula while still screaming hot and remove with gloves to cool.