Resources > Term > G > Griddling

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Griddling is most often used for more delicate foods like fish or more liquid foods like a Pancake Batter. If you want the high direct heat of a grill, but are worried that your product might fall through the grate, griddling might be the right choice.  When using a Griddle, make sure the cooking surface is clean and at temperature before introducing the product to the heat. Also make sure that the griddle is producing an even heat. You’ll likely benefit from adding a cooking fat when using the griddle, since the natural reaction of most products to direct heat from below (except for fattier meats which contain their own fats) is to stick. A little fat, and a properly heated griddle or grill, are your best defenses against sticking. Employing a non-stick pan helps too.


If you are griddling with cast iron, remember that the Cast Iron works best when there is an even heat source spanning the width off griddle’s bottom and that the heat should be applied slowly. Modern electric or gas or electric ranges are problematic for heating a cast iron griddle, so your best bet is to allow the cast iron to gradually heat up, with the burners on very low. Once it is warming up, you can turn up the heat to medium or medium-high, as desired. Be particularly careful when cooking with an electric range, because the burners create hot spots that can warp cast iron or even cause it to crack. With Cast Iron, there is no reason to use the high setting, as it collects and conducts heat so well.

You can even pre-heat your cast iron griddle by dropping it into the oven set on low. Once the heating is started, simply transfer it with oven mitts to the stove top and cook. We cover griddling in Lesson 5: Simple Breakfast