Cast Iron Griddle - Help please

miscjames

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? 

Tjcoley

Lodge griddle works great - flat on one side, ridged on the other. Used it for searing steaks:

http://eggheadforum.com/discussion/1145324/ci-seared-filet#latest

as well as french toast:

http://eggheadforum.com/discussion/1141170/july-4-breakfast-on-the-egg#latest

Perfect size for the Large BGE

nolaegghead

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.

Tjcoley

+1 -  just need to let it heat up before using.  Make sure you have a good, even fire going and give it time.

dweebs0r

I bought a round griddle off of ebay.  It is 14.5 inches and fits my large egg perfectly.

http://www.ebay.com/itm/VINTAGE-WAGNER-WARE-CAST-IRON-ROUND-GRIDDLE-W-WIRE-BAIL-HANDLE-/280972801199?nma=true&si=oRt3TWeklDYPAmCbh0nawhzzAow=&orig_cvip=true&rt=nc&_trksid=p2047675.l2557

Focker

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.

 

Austin Egghead

A resturant supply store is a good place to find CI griddles

SmokinDAWG82

I have the BGE 1/2 round CI griddle, flat on one side, ridged on the other. Works great.

GrannyX4

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.

GrannyX4

I just can't figure out how to copy images.  Sorry.

miscjames

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)

Tjcoley

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.

GrannyX4

The Batili and Emile Henry are both flat on the bottom.

Village Idiot

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.

I believe Lodge makes one.

Eggcelsior

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:

Fred19Flintstone

Village Idiot said:

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.

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. 

nolaegghead

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

Austin Egghead

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

Village Idiot

I like the handle.  I don't close the dome on the stuff I cook with the comal.

demo

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.

fishlessman

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