Sunday, January 25, 2009

Equipment: Combination Griddle / Grill


Description and Uses
This beauty was a Christmas gift from my mother, who first turned me on to the advantages of cast iron. The griddle (flat) side is your huckleberry for pancakes, quesadillas, and for searing off larger cuts of meat. The grill side is awesome for kabobs and broiler burgers, and for just about anything that could use something approaching grilled flavor without actually firing up the outside grill.

Specifications
Inside Dimensions: 17 inches by 9 inches

Care and Maintenance
Follow standard cast iron care instructions for this skillet.

4 comments:

  1. Hi Derek! Thanks for this website. It's just what I needed. I own a Lodge Logic cast iron griddle (absolutely LOVE IT for steaks and chops) and a brand new Lodge cast iron skillet.

    I've had the griddle for a few years and have taken good care of it, but I have a question. I recently re-seasoned it by following the website's instructions, but instead of using vegetable or canola oil, I used Pam spray. Now the griddle is very sticky.

    I used it last week (the flat side) on the stove top (with aluminum) to "grill" sliced, marinaded short ribs, and it worked out. But it's still sticky (the grill part).

    Should I simply re-wash it with very hot water and a brush and re-season it according to your instructions?

    ReplyDelete
  2. Hey Carlos,

    Thanks for the kind words. Generally speaking, sticky stuff on cast iron is due to incomplete polymerization of the fat used for seasoning. If you bake the griddle pan for an hour on 350 degrees F it'll probably harden up. It may also harden up through normal use.

    I don't know exactly what's in PAM, but it may contain ingredients specifically designed to hamper polymerization.

    I don't think I'd bother scrubbing it off. Give it a nice coat of canola, and bake it for an hour. Let us know how it goes!

    -Derek

    ReplyDelete
  3. I have this griddle too, and use it for steaks on the BBQ, and eggs, pancakes, etc. on the gas stove (sometimes, the griddle on the gas stove as well. The one thing I've noticed is that flipping it over tends to undo the seasoning. While that's not so bad if it is griddle side down, it is a bigger issue when the smooth side is down and you want to cook eggs next.

    I haven't really found a solution except reseasoning and extra love and care after use. Any other ideas?

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  4. Howdy,

    Thanks for your question.

    I also have some flaking from the smooth side of my griddle/grill pan... but it's pretty mild. I have an electric stove (which I hate!). Maybe there's something about the direct exposure to the gas flame that's causing it. I know that natural gas and propane fumes can be corrosive to masonry chimneys, for instance.

    Also: If the heat is hot enough on that bottom side, the seasoning will just burn right off. I have that issue with my camp dutch oven (which sits in the fire, and has hot coals piled on top of it). I just re-season it after use and keep going.

    Sorry I don't have more to go on!

    -Derek

    ReplyDelete

Howdy! Thanks for visiting, and thanks even more for leaving a comment. I'll respond as soon as the kids are asleep.