Plancha Griddle cost (full, not half moon)?

Not trying to take over your thread, but maybe asking a similar question based on my own experience might help you decide what you might like better - OK?  

Years ago I bought a Lodge cast iron griddle with handle which I took a hack saw to and cut off. That resulted in a 10.5" diameter griddle with 9.5" flat surface.

That works fine for lower temperature griddle cooks. While it has built up a nice patina and slickness for cast iron I really screwed up a month ago. I decided to use it on my small egg for smashburgers at 450 and it probably hit 500. In doing so I ruined the build up and will need to start the seasoning process all over. Plus I won't be using it again for smashburgers! 

What I'd really like to do is buy a round blue steel one that can take the high heat besides the lower heat which cast iron seems to do better at.

Any recommendsations? 

pgprescott said:

An option to cast iron.

 https://www.littlegriddle.com/collections/all/products/kq17r-kettle-q-stainless-steel-bbq-griddle

Many people love CI and many people hate it. 

https://www.grillgrate.com/      Another option.

Flip for a griddle type surface. Depends on your desired uses. 

Pete - I bought this griddle-Q before they started making the half round one.

Note how it fits down inside my large egg. It is built like a tank and is made of much heavier gauge than that half round one. While it does clean up rather easily  when still hot it's still a pita! So unless I'm going to be serving breakfast off the BGE of bacon, eggs and pancakes (to impress newbies LOL) I seldom get out.

Thanks - actually that backstop is my 50 foot tall x 10 foot wide "used paver brick" chimney on the back of our house. We built our home 37 years ago and specified this brick which covers 70% of our exterior. While we had to pay twice the price over new brick we used to catch crap from friends saying they wished they would have known "so they could have ponied up money for us to buy new brick"! LOL

RRP said:

pgprescott said:

An option to cast iron.

 https://www.littlegriddle.com/collections/all/products/kq17r-kettle-q-stainless-steel-bbq-griddle

Many people love CI and many people hate it. 

https://www.grillgrate.com/      Another option.

Flip for a griddle type surface. Depends on your desired uses. 

Pete - I bought this griddle-Q before they started making the half round one.

Note how it fits down inside my large egg. It is built like a tank and is made of much heavier gauge than that half round one. While it does clean up rather easily  when still hot it's still a pita! So unless I'm going to be serving breakfast off the BGE of bacon, eggs and pancakes (to impress newbies LOL) I seldom get out.

I could be wrong, but they make the griddle q label and sizzle q label. The round ones used to be sizzle q but are now griddle q. I think they are all the same gauge metal (now). Back in the day, the sizzle q was thinner just like Ron said. I will check. We have some. Although, I kinda like the square edges vs the round ones for chasing you food around. 

Just got them in our store. $44.95

RRP said:

Not trying to take over your thread, but maybe asking a similar question based on my own experience might help you decide what you might like better - OK?  

Years ago I bought a Lodge cast iron griddle with handle which I took a hack saw to and cut off. That resulted in a 10.5" diameter griddle with 9.5" flat surface.

That works fine for lower temperature griddle cooks. While it has built up a nice patina and slickness for cast iron I really screwed up a month ago. I decided to use it on my small egg for smashburgers at 450 and it probably hit 500. In doing so I ruined the build up and will need to start the seasoning process all over. Plus I won't be using it again for smashburgers! 

What I'd really like to do is buy a round blue steel one that can take the high heat besides the lower heat which cast iron seems to do better at.

Any recommendsations? 

You could use your baking steel.