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Cast Iron Griddle - Help please

OK I need a little help here. 

I am looking for a flat griddle pan preferably cast iron. My wife wants it to have a very low lip so its easy to make pancakes and the like on. I need it to have a flat base so my wife can use it on her induction stove top.  I have looked at lodges but the reviews say they heat unevenly. So ... Is there any good cast iron manufactures out there that someone would recommend for me? Or maybe something older that I can watch Ebay for? 

Comments

  • TjcoleyTjcoley Posts: 3,424
    edited December 2012
    Lodge griddle works great - flat on one side, ridged on the other. Used it for searing steaks:

    as well as french toast:
    Perfect size for the Large BGE
    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
  • nolaeggheadnolaegghead Posts: 15,475

    miscjames said:
    OK I need a little help here. 

    I am looking for a flat griddle pan preferably cast iron. My wife wants it to have a very low lip so its easy to make pancakes and the like on. I need it to have a flat base so my wife can use it on her induction stove top.  I have looked at lodges but the reviews say they heat unevenly. So ... Is there any good cast iron manufactures out there that someone would recommend for me? Or maybe something older that I can watch Ebay for? 
    The reviewers are really reviewing cast iron - it just doesn't heat evenly - it's absorbs a lot of heat, but heat transfers through it slowly.  That's why people heat it up in the oven.  We have a Lodge griddle and it works fine.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • TjcoleyTjcoley Posts: 3,424
    +1 -  just need to let it heat up before using.  Make sure you have a good, even fire going and give it time.
    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
  • dweebs0rdweebs0r Posts: 507
    -Jody Newell (LBGE & a mini BGE!)
    Location:  Munford, TN  Homepage:  Shadow photo shadow.gif
  • FockerFocker Posts: 2,091
    edited December 2012

    For a large, I use a Griswold #16, found gunked up on the cheap courtesy of fleabay.

    http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=1227398&catid=1#

    The post will also show why the older, sometimes more expensive CI, is the better option.

    @dweebs0r, nice score...Sidney is a beauty.

     

    Brandon
    Quad Cities

  • A resturant supply store is a good place to find CI griddles
    Eggin in SW "Keep it Weird" TX
  • I have the BGE 1/2 round CI griddle, flat on one side, ridged on the other. Works great.
    LBGE
    Go Dawgs! - Marietta, GA
  • GrannyX4GrannyX4 Posts: 1,468

    pizza-pans.jpg


    I have the Mario Batali Red Pizza stone from Crate and barrel.  I have made pancakes, bacon and blackened fish on it inside and out.  Just fits on a large.

    Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !
  • GrannyX4GrannyX4 Posts: 1,468
    I just can't figure out how to copy images.  Sorry.
    Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !
  • Thanks all for all the suggestions. But none of these have a flat bottom. I need something that will work on a glass top stove as well as a the egg. I really like that Griswold and the Wagner but I am not sure they will work on a glass top and or a induction stove top. (keep in mind the wife will be using it as well)
  • TjcoleyTjcoley Posts: 3,424
    I missed that part.  I've heard that CI can damage glass top stoves, causing them to crack, as well as the overlap (using a rectangular griddle on a round burner) can burn the non heated part of the top.  No experience myself, but you may want to look into it.
    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
  • GrannyX4GrannyX4 Posts: 1,468
    The Batili and Emile Henry are both flat on the bottom.
    Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !
  • Village IdiotVillage Idiot Posts: 6,951
    edited December 2012
    You might be wanting a comal.  It's a griddle with a handle, which is good on the Egg.  I think they were first used for making tortillas, but I've cooked pancakes, migas, fish, and stuff that calls for a shallow pan fry, like Steak Diane on it.

    I have two of them.  This is the newer one, but my other one is about 100 years old and perfectly smooth.

    image

    I believe Lodge makes one.
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious

  • EggcelsiorEggcelsior Posts: 11,570
    edited December 2012
    image


    Here is a La Plancha from Williams Sonoma.

    The problem with older CI griddles is that they were cast to fit over raised burners or with ribs to add strength. Flat-top stoves did not exist, so there was no need to make them this way. It doesn't mean they don't exist, they are just harder to find.

    This is a Nordic Ware Aluminum griddle:

    Nordic Ware® Two Burner Griddle King
  • You might be wanting a comal.  It's a griddle with a handle, which is good on the Egg.  I think they were first used for making tortillas, but I've cooked pancakes, migas, fish, and stuff that calls for a shallow pan fry, like Steak Diane on it.

    I have two of them.  This is the newer one, but my other one is about 100 years old and perfectly smooth.

    image

    I believe Lodge makes one.
    Funny, I've been toying with the idea of buying the lodge and cutting the handle to make a griddle for the small. 

    ........................................................................................

    Flint, Michigan.  Named the most dangerous city in America by the F.B.I. three years running.

    We invented the U.A.W. and carjacking!

  • nolaeggheadnolaegghead Posts: 15,475
    edited December 2012
    Fred - They're like $15 or so, I think that's a good idea. Cheaper than a pizza stone and does more.

    http://www.amazon.com/Lodge-L9OG3-Pre-Seasoned-2-Inch-Griddle/dp/B00008GKDN
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • No handle comal, now called fajita CI plate at restaurant supply for $11.95
    image

    image

    image
    Eggin in SW "Keep it Weird" TX
  • Village IdiotVillage Idiot Posts: 6,951
    edited December 2012
    I like the handle.  I don't close the dome on the stuff I cook with the comal.
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious

  • demodemo Posts: 145
    I have a cast iron griddle from Lodge.  It has worked great since I got it. I mainly use it for searing steaks and pork chops.
  • fishlessmanfishlessman Posts: 17,533
    i think i would get two, a pan made for the induction top, maybe enameled so it has a less chance to scratch the top. and a soapstone griddle for the egg that can also be used for bread baking in her oven
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