griddled

Griddled describes foods cooked on a flat, smooth cooking surface called a griddle, usually heated to high, even temperatures. The technique relies on direct contact with the hot metal to sear and brown the exterior while preserving moisture inside. Griddling emphasizes surface browning and fast cooking, and it differs from grilling, which uses radiant heat from above or below and typically yields distinct grill marks, and from pan-searing, which occurs in a vessel rather than on a flat surface.

Equipment varies from cast-iron skillets and flat-top griddles to planchas and commercial gridders. Electric griddles offer portable home use. Common griddled foods include breakfast items such as pancakes, eggs, and bacon; burgers and steaks; fish and vegetables; quesadillas and grilled sandwiches; and flatbreads. The method is widely used in both home kitchens and professional settings for its speed and ability to produce an even crust.

Technique and care: preheat the surface and apply a light coating of oil to reduce sticking. Do not overcrowd the pan to allow even browning. Turn foods when a natural release occurs and ensure thorough cooking. For cast iron, cleaning typically involves removing residue, wiping down, applying a light oil coating, and reseasoning periodically; avoid soap that can strip seasoning. With nonstick surfaces, follow manufacturer guidelines. Griddling is valued for its versatility and controlled browning across a range of ingredients.