Spec me a... Griddle...

[Amp34]

I'm on the lookout for a nice griddle pan, anyone have any recommendations?

The ones you see in most places seem to be light aluminium but I'm under the impression heavy bases are better? I'm tempted by a Le Creuset griddle pan but it's almost too heavy and more importantly £80...

Used for cooking steaks etc.

 

[Shimmyhill]

I got a Le Creuset griddle pan for 40 on amazon - damaged box, brand new perfect pan within!

Do you need a pan - can get the griddle plate things for next to no money or any cast pan should be good.

 

[Participant]

For steaks you want a flat pan imho .

I got a cast iron one from Amazon, seems equally as good as a Le Creuset tbh though I'm sure there are differences in manufacture etc.

 

[Makhaira]

As above, consider if you want a pan or just a griddle plate. I'd recommend cast iron too.

 

[Amp34]

For steaks you want a flat pan imho .

I got a cast iron one from Amazon, seems equally as good as a Le Creuset tbh though I'm sure there are differences in manufacture etc.

Cast iron flat pan as well? I'm looking for a nice frying pan for other bits and guessing a heavy bottom is the best general frying pan to go for as well?

I take it then that any cast iron pan will do or is there a significant difference between cheap and high end brands?

 

[Participant]

I've got a Le Creuset griddle (with ridges) and a cheapo generic cast iron skillet (flat). I only ever use the skillet these days. Heavy bottom (almost guaranteed with cast iron) is definitely the way forward. Retains heat so much better and meat literally cooks 'nicer' on it in terms of the flavour of the outside.

Did a fry up this morning in it and everything was so crispy and juicy .

The Le Creuset is constructed better in terms of the quality of the cooking surface, but for four times the price I don't care about that.

 

[pitchfork]

Lined skillet is better for steaks, because most of the heat is transfered through the lines it gives a better char/ better caramelisation which translates to better/ stronger flavour.

 

[Participant]

What's a 'lined skillet' ? A skillet is never lined, it's flat by definition I thought? And the thing about better charring makes no sense to me because with a proper flat pan, the whole thing is charred / caremelised .