Anyone using a CI griddle on their Egg?

SaintJohnsEgger

I have a Lodge CI griddle being delivered tomorrow. 

Looking for suggestion on using it. I assume it should be used direct but what temperature works best? Plan to use if for breakfast and for things like fish.

Any tips or things I should avoid?

Skiddymarker

Wish you the best of luck using the CI on the egg. I tried it on my Primo, both direct and indirect and gave up. Works like a hot damn on the gasser where I can adjust the temp quickly. For small flat top cooks it is ideal. Mine is the LDP3. 

RRP

Sorry, but I kept burning my seasoning off so I gave up and popped for a 17" BlackStone griddle.

theyolksonyou

Just get it hot indirect and you don't have to worry about the seasoning. You can use it just fine for searing or smash burgers etc...

SaintJohnsEgger

@Skiddymarker : mine is the LDP3 also. Supposedly it fits the large rather tightly. Know someone local that has one so I'll seek him out for advice.

@RRP : may end up having to do that. Got a birthday coming up next month so maybe I can get one then.

Focker

Do not drop it close to the fire.
Warped my first CI griddle, got tired of rust and reseasoning.

Felt line is just about perfect.
An IR gun is handy for stone, steel, and CI.

There is no need to go over 600s for searing.  I like 400s for toasting, and the lowest settings for bacon and eggs.  Here is a recent cook, the bread picked up a nice RO "eggy" flavor.  IR was approaching 400.

I preach what I have learned from folks on the Gris/Wags forum who have cooked with iron for decades, to give the iron a nice, longer, preheat.  I love to hear Chef Mallmann and Chef Kent, and Paula Marcoux, talk about fire, and the craft, and control, treating it like a woman.  APL talks about momentum in Charred and Scruffed.  This is all so true.  Let the iron heat up properly, find the sweet spot, let it assist, cooking gently....with complete control.  

piney

@KDP bought me one for a Christmas present. I just do as @theyolksonyou stated. go direct, hot as hell, add a little minced garlic, butter, sear salmon etc.
Also great for burgers, sautéing onion & peppers.

SurfingEgg321

i have a 16in lodge griddle. We love it for bacon and eggs in the morning. Im going to do smash burgers on it soon.

Photo Egg

.
The small grease trap is a pain but it works for a few burgers.

SciAggie

Focker said:

Do not drop it close to the fire.
Warped my first CI griddle, got tired of rust and reseasoning.

Felt line is just about perfect.
An IR gun is handy for stone, steel, and CI.

There is no need to go over 600s for searing.  I like 400s for toasting, and the lowest settings for bacon and eggs.  Here is a recent cook, the bread picked up a nice RO "eggy" flavor.  IR was approaching 400.

I preach what I have learned from folks on the Gris/Wags forum who have cooked with iron for decades, to give the iron a nice, longer, preheat.  I love to hear Chef Mallmann and Chef Kent, and Paula Marcoux, talk about fire, and the craft, and control, treating it like a woman.  APL talks about momentum in Charred and Scruffed.  This is all so true.  Let the iron heat up properly, find the sweet spot, let it assist, cooking gently....with complete control.  

I use my griddle more on my conventional stove when making tortillas - but I want to reinforce what @Focker is saying. I get my best results when my cast iron (or carbon steel) heats for a while (maybe as long as 15-20 minutes). You have to learn from experience what temp to start with so that you don't get things too hot. I imagine 350-400 degrees sounds about right. This is for things like breakfast as you mentioned.
My wife can't cook breakfast without setting off the smoke alarm. She starts with a cold pan and then gets frustrated things are taking too long and cranks the heat - then the pan gets too hot and everything burns and sticks. I just celebrated 32 years with my love. I stopped trying to help her figure it out about 30 years ago.

SmokeyPitt

I have a 14 inch round reversible griddle. It has the "grill pan" on once side and the griddle on the other. Only issue is it is hard to keep both sides seasoned so I pretty much only use the griddle. Since I got the blackstone it hasn't seen as much action but I had good luck with it. 

One other thing I like to do is use it for a reverse sear. I put the griddle on, then use a raised grid with a drip pan above it. The cast iron acts as the indirect piece and will get hot. When ready to sear just remove the grid and drip pan and crank up the heat a little for the sear. No hot plate setter or stone to remove.