Griddles

Sporky · August 2023

I have a bought-on-sale Le Creuset griddle. Every so often I try using it. Everything sticks.

Does anyone have any suggestions for how to get it to work, and if not, does anyone want a red LC square griddle that's been sworn at quite a lot?

Roland · August 2023

Heat it up. Paint with oil. Drop the steak on top. My wife hates ours because of the weight.

RaymondLin · August 2023

Heat it up, when it starts smoking apply some oil, you can brush it with a bit of butter. Then turn the heat down a bit.

(what you are essentially doing is fill the pores in the metal with fat, and when you turn the heat down a bit, the pores closes up a bit, to form a non-stick layer...I think this is the science)

Then put meat on, don't touch it until it carmalises, it will lift itself off once that happens.

I have a griddle, and a cast iron pan but don't really use it since I got a carbon steel pan. I am happy to book a steak without the marks.

Sassafras · August 2023

They take a while to "season", and don't wash them with soap, just wipe them with paper or kitchen towel.

BillDL · August 2023

It's a bit like applying linseed oil to a willow cricket bat periodically, although obviously you don't heat a bat up to cook things on it. Just wipe the carbonised shit off the griddle after use and leave it a bit oily for next time.

Adey · August 2023

I stopped going out with my girlfriend, Lynsey Doyle, because she smelt of cricket bats....

Kittyfrisk · August 2023

Is it the type with the black non stick cooking surface or the cream enamel type?

Sporky · August 2023

The black.

Kittyfrisk · August 2023

^ OK I have one too, had it for some years.
@RaymondLin already has much of the basics covered, including not moving the meat/fish in the pan & letting the sear/maillard reaction occur.
Do not use maximum heat on the pan regardless of the source, as using too high a heat can damage the coating, although I have had mine pretty bloody hot on several occasions before I read the instructions

so the coating isn't as fragile as might be surmised.
Use a medium (not maximum) heat to heat the pan for a decent time, raise it before adding the food & reduce it slightly when the food is added. Keep it lightly oiled before, during & after use. Some smoke will result, but I found this lessens as the pan seasons & using high smoke point oil like avocado or rapeseed helps.
PS try not to use metal utensils as the surface can get scratched.

It does get better with use, so don't give up too soon & enjoy experimenting.

strumjoughlamps · August 2023

Used Le Cru for years including griddle pan, the more you use it the better it gets.. better to use a low/med heat to get it ready, 5-10 mins for me before I even think of putting any food on it.

EricTheWeary · August 2023

We have one. We don't cook meat so I'm not entirely sure why we have it and it's very heavy. I always thought you were supposed to oil the food and not the pan with a griddle? Works with courgettes anyway.

Sporky · September 2023

Sorry everyone, I forgot to than you for the advice. I will give it (yet) another go.

HerbieTheRadDorklift · September 2023

As someone who loves cooking, and also loves "proper" things, I annoy myself that I just cannot use uncoated cast iron.

blobb · September 2023

Heat it up, when it's good and hot, stick the grill on and put you steaks under it. (this also works for BBQ's).

ElectricXII · September 2023

We've got one but rarely use it. It's too heavy and it's a complete pain in the arse to clean.

rze99 · September 2023

I have one. Large. Heavy. Seasoned.

I use it for anything that you would otherwise BBQ. Especially steaks, chicken strips, chops. Does a proper striping.

You have to oil the meat, not the griddle. Make sure properly covered and then it doesn't stick much, but herbs and anything on the meat can stick like heck.

I clean it with the BBQ brush and boiling water only. Never detergent.

Once dried I then wipe it with groundnut oil.

Same principles as an old school Wok.

It does tend to smoke when being used and stinks out the kitchen so I just open as much as I can before cooking and use the extractor fan.

darthed1981 · September 2023

Roland said:

Heat it up. Paint with oil. Drop the steak on top. My wife hates ours because of the weight.

Griddles don't do much for my weight either. It's all the cheeseburgers and fried onions.

Sassafras · September 2023

I like the fact they're big and heavy, they don't wobble and slde around like puny aluminium pans.

Fishboy7 · September 2023

I have one - the heavy enamel type. Would this work with the butterflied lamb leg I have marinating in the fridge?

RaymondLin · September 2023

Fishboy7 said:

I have one - the heavy enamel type. Would this work with the butterflied lamb leg I have marinating in the fridge?

You can if you want. Just think of it as an indoor BBQ. There are 2 key points using it.

Medium to low heat + don't move it around often. Especially the 1st flip. Resist the urge to even lift it up. The low heat means you won't burn it as easily anyway.

strumjoughlamps · September 2023

Fishboy7 said:

I have one - the heavy enamel type. Would this work with the butterflied lamb leg I have marinating in the fridge?

Not for the full cook, just the searing then off to the oven.

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