Griddles

Griddles are flat cooking surfaces used for frying, searing, and browning foods. They can be standalone appliances, such as electric griddles, or components of ranges, such as flat-top griddles or griddle pans. Griddles may be smooth or ridged; ridged surfaces leave grill marks and help drain fat, while smooth surfaces are favored for eggs, pancakes, and delicate items. They are used in homes, professional kitchens, and outdoor setups.

Common materials include cast iron, carbon steel, aluminum, and ceramic-coated metals. Cast iron and carbon steel retain heat well and can develop a seasoned, naturally nonstick surface with use. Aluminum heats quickly and is lightweight, often paired with nonstick coatings. Nonstick surfaces reduce sticking but may be damaged by high heat or metal utensils. Some modern griddles are designed for induction cooktops and feature even heat distribution across a broad area.

Typical use involves preheating the surface and applying a thin layer of oil. Foods commonly cooked on griddles include pancakes, eggs, bacon, sausages, hash browns, sandwiches, quesadillas, and vegetables. Outdoor cast iron griddles are popular for camping and tailgating; indoor models vary in size, power, and temperature control.

Care and maintenance depend on material. Cast iron and carbon steel griddles require cleaning without soap to preserve seasoning; they should be dried thoroughly and lightly oiled before storage to prevent rust. Stainless or ceramic-coated griddles are usually cleaned with warm water and mild detergent. Electric and induction griddles follow manufacturer instructions; avoid abrasive utensils and thermal shock. Safety considerations include avoiding overheating, using heat-resistant gloves, and properly ventilating when cooking with grease.