Griddles, non-electric

Folks,

I'm in the market for a griddle, of the non-electric variety. Something that fits over two burners, probably cast iron or cast aluminum. Reversible with a grill pan on the other side is a plus, but not necessary. Good grease draining if we're making a lot of bacon would be really handy.

Does anyone have recommendations?

I can't attest to the quality, but Crate & Barrel has one that I've been thinking of buying. It's in the $40-$50 range, if I recall correctly.

gleam wrote:Does anyone have recommendations?

Lodge

I don't have this, but I've been eyeing it.

Lodge Reversible Griddle

I've been happy with every Lodge piece I've used.

Best,
Michael

Me too, except for the lodge cast iron skillet that broke when it hit the floor. That was really weird.

I have a heavy cast aluminum that I paid plenty for at the Edward Don outlet. It's so warped as to be virtually useless.

Is your heat source gas or electric?

Geo

Gas, whatcha got in mind?

It can make a difference. With gas, I'd think that the Lodge would be your best choice. If you use electric, the griddle has to fit pretty closely on the element. With gas, just hit the jets!

Geo

I have had the Lodge for many years and use it often. It seasoned up quickly, which is a big plus.

Sixth-ing the Lodge recommendation....I checked a couple places and they don't have the model I have. Mine doesn't have open handles on the side and has a well for run off. If you can find that one, get that instead of the open handles.

It weighs a ton and lives in my oven. It's great!!!!

Mine came with my oven (gas) but it is cast iron and works like a pro. So I would think that the Lodge griddles would work just as well. I'd go with Lodge.

I have owned a Wenzel’s reversible cast iron grill / griddle that was acquired in the rant here. I thought I would use it much more often than I do. Most of the things I romantically imagined I would cook like my favorite flat top man at the korner luncheonette, wielding a paint scraper as my only utensil, are simply easier to cook in the traditional cast iron skillet.

Forget the grill side. It’s only use is if you absolutely must have grill marks and there is no better way. Despite the shallow drip tray (just like the Lodge) cook anything greasy and your stove and backsplash will be splattered. Any type of meaty product turns out just as good in the skillet, and the sides catch most of the splatter. The grill side is also a bear to clean and keep seasoned. (Please don’t hijack this thread into how to best to maintain cast iron cookware.)

The griddle side is great for pancakes, French toast, eggs, classic breakfast fare. But my breakfast is going to have some porky element, so if I can fit it all in the skillet, that’s where it’s going. The griddle is great for sandwiches from a gooey grilled cheese to the best Rueben ever. Once again though, these come out good in the skillet too, and the skillet’s still out from breakfast!

You can even heat up the griddle, and the skillet, and carefully create an improvised sandwich press. Pannini? Cubanos anyone?

When using cast iron, keep an even more alert eye around the stove, people forget that the handles get injury temperature hot. I’ve forgotten myself too many times, will probably forget again, but I would be horrified to let family or guests or LTH’rs get burned this way.

Would I pay $40 for it? Perhaps eventually, though I would keep my eye out for a used one, or a deal, and stall until such time.

All that being said, I’ve still hauled it around with me camping (in its custom carrying case) and produced many a fine meal on a real fire below an ever expanding sky of stars.

I still stub my toe on that damn crate though.

To be continued ....

-ramon

(edited to change the spelling of “skittle” to “skillet.”)