Griddle Pan

cookhead

hot.chick wrote: »

why would non stick be a problem?

Not sure really, would have though food sticking wouldn't be preferable, but I have no experience of cast iron cookware.

Need2bthrifty

I have a Le Crueset grill pan, it weights a ton so rarely comes out of the cupboard. I think it gives the food more of a chefy look to it with the charred lines, so for me its more about presentation than a must have item.

I only tend to use it for steaks (meat & tuna) and char-grilled veg (peppers, asparagus, courgettes, aubergines) have also done ciabatta bread slices (a la Gino DeCampo) where you put the slices on, let them char a little and rub with a garlic clove - for easy garlic bread.

Jo4

Jo4 wrote: »

Oh dear, should I or shouldn't I?

Oh dear, I ordered the Tesco griddle pan yesterday and it is supposed to be available to collect in store tomorrow :j although I will not be near the store until Saturday.

I hope I actually use this rather than another gadget to collect dust in the kitchen! :eek: :rotfl:

hotcookie101

Jo4 wrote: »

I hope I actually use this rather than another gadget to collect dust in the kitchen! :eek: :rotfl:

A griddle pan is a pan, not a gadget I don't count any of my pans as gadgets (I would have millions instead of thousands if I did )

Mine gets used for steak-preheated for about 5 minutes so you can just hold your hand about 6 inches above it. 1-2 minutes a side for the steak (I like my steak rare) then out, rest the steak, pour red wine/sherry/vermouth/stock etc in pan, heat off while that bubbles and deglazes for a minute or two, over the steak, pour water into pan (if really minging), eat steak, wipe pan job done (no washing up liquid or scrubbing-ruins the seasoning)

As for being non-stick- there is a school of thought that for grilling stuff (like steak) you want to get those little burnt on browny bits, so when you deglaze it it's yummier. My one is a le creuset, I *think* it was supposed to be non-stick, but I just treat it like a cast iron pan and have it well seasoned now. It is heavy, so I have to make sure I don't crash it down on the ceramic hob (or on the granite tops when they are fitted:j) but it is easy to use.

I sometimes use it for fish, but tbh prefer a non-stick frying pan, as you really do have to wash it properly if it gets fish skin stuck to it, and then I'm back to square one with the seasoning.

[Deleted User]

I have a griddle pan which gets used now and again but not that often also I have a GF which I have had for 4 years and used maybe half a dozen times It's a bit like the cheese toasties machines that lots of folk have, you live on cheese and ham toasties for a fornight ,get fed up of trying to clean all the bits out of it and then stick it back in the cupboard to be forgotten again.
A normal griddle pan is easier to clean if you really need one as you wouldn't think of putting it away without washing it out and its easier to wash out

Pentagon

I have a griddle pan which came from a French supermarket years ago. My top tip is to oil the whatever you are cooking on it, not the pan. It really does stop sticking.

cheeswright

confession ...I have two - a double size cast iron one that goes over two rings one side bumpy - one side flat - and a pan one - non stick with handle...do they get used YES
the difference they make to particularly beef is phenomenal - the grilled burger that comes out like a hocky puck will come out tender on a griddle
the double one is fab for breakfasts for the masses and drop scones and flat breads and potatoe cakes and blini and..that sort of stuff

and the pan one is light weight nonstick and easy to throw in the dishwasher so is much better for fattier things and things that might stick and taint / ruin the seasoning on the other

having said all that....would i have a small heavy bumpy cast iron one (one ring) ...no..because i'd get bored cleaning it
hope that helps

born_blonde

I have a small cast iron fire in the kitchen and when it is lit I try to do all my cooking on it (3 saucepan limit). I'm now going to try to get the double cast iron one, thanks cheeswright.