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grill/griddle pan advice please |
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#1 |
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Forum Member
Join Date: Feb 2007
Posts: 1,170
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grill/griddle pan advice please
Hi there
I'm planning on buying a griddle pan (like a frying pan, rather than a George Foreman grill type of thing) Would welcome any tips - how much should I be looking to pay? Looked at a couple of pans today, one non-stick and one heavy cast iron - is it better to go for cast iron? Any recommendations of pans you've used and are pleased with would be brilliant! Many thanks, Miss Poppy |
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#2 |
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Join Date: Jan 2015
Location: Sheffield
Posts: 1,470
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Cast iron pans keep their heat!!
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#3 |
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Forum Member
Join Date: Jun 2007
Posts: 2,943
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Heavy cast iron requires more care and attention but it will last you much longer and ultimately give you better results.
You will need to 'season' a cast-iron pan in order to build up a patina or coating that's non-stick and, in the early days at least, never let it come near washing up liquid. You can find out about how to season a pan by Googling it. I don't think you need to worry much about brands with cast-iron pans. If it's cast iron, it's cast iron. Hope that helps. |
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#4 |
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Join Date: Jan 2007
Location: Swashbuckling on Melee Island.
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I have one similar to this, http://www.amazon.co.uk/Kitchen-Craf...t+iron+griddle
I put it over 2 of the rings on my hob and have plenty of room for cooking whatever. If I don't need the whole plate, I just put one ring on. |
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#5 |
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Join Date: Jun 2004
Posts: 327
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I got one from Dunelm Mill a couple of years ago. It's not cast iron but it does the job well, although I don't use it that often (once a month, maybe). I see on their website that they have some cast iron ones for £14.99.
I used to have a cast iron one, but as I didn't season it, the coating came off and it became a bugger to clean. I'm sure they're great if you look after them properly! I also found it quite heavy to handle - I needed both hands to lift it comfortably and with control while I was cooking. Something to consider if you're weedy like me
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#6 |
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Join Date: Apr 2014
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#7 |
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Join Date: Aug 2008
Location: Up North
Posts: 58,791
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I'd buy a square, pre-seasoned, cast-iron pan with removable handle so you can also put it in the oven.
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#8 |
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Join Date: Apr 2013
Location: Leeds
Posts: 2,879
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Quote:
I'd buy a square, pre-seasoned, cast-iron pan with removable handle so you can also put it in the oven.
I just looked it up on Amazon and they're £79 And that's with £20 off!!!
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#9 |
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Forum Member
Join Date: Oct 2008
Location: Brum
Posts: 758
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Le Creuset griddle pan is fantastic, I know they are expensive but it will last years.
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#10 |
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Join Date: Dec 2007
Location: Herefordshire
Posts: 22,810
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Why not a Foreman type griddle? I had a electric griddle for years and found it fine, I do have a griddle to go on the gas cooker, but I do not use it.
Saying that i managed to get myself a crusinart griddle a few weeks back to replace my old Foreman . The price is a bit high at £100, but so versatile. . |
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#11 |
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Join Date: May 2012
Posts: 21,738
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Quote:
Why not a Foreman type griddle? I had a electric griddle for years and found it fine, I do have a griddle to go on the gas cooker, but I do not use it.
Saying that i managed to get myself a crusinart griddle a few weeks back to replace my old Foreman . The price is a bit high at £100, but so versatile. . |
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#12 |
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Join Date: Dec 2007
Location: Herefordshire
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Quote:
Depends what you are using it for. Trying to cook a medium rare steak on a GF grill is a waste of time.
The Crusniart I have got can be used as a press grill or a griddle, as the plates can open up and you more or less got a large griddle. Also the plates are reversible, so you can have one side smooth for something like eggs and the other side with ridges for steak, burgers, sausages, bacon or any other food of that sort. It does great bacon Not sure if I would pay £100 for it mind you, I got it with points i get from Nielson, But a friend of mine likes it so much she is buying one. the one problem is finding the space for it. |
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#13 |
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Join Date: May 2012
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Quote:
I done it on a Foreman Griddle, one of the larger one that that the press grill and a griddle type thing. Not for me mind you as I do not like it medium rare. done a good bit of Sirloin and it cooked well.
The Crusniart I have got can be used as a press grill or a griddle, as the plates can open up and you more or less got a large griddle. Also the plates are reversible, so you can have one side smooth for something like eggs and the other side with ridges for steak, burgers, sausages, bacon or any other food of that sort. It does great bacon Not sure if I would pay £100 for it mind you, I got it with points i get from Nielson, But a friend of mine likes it so much she is buying one. the one problem is finding the space for it. |
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#14 |
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Join Date: Dec 2007
Location: Herefordshire
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Quote:
They don't get anywhere near hot enough to cook a steak properly.
I worked in a hotels and cafes cooking steaks, so even if i do not eat them myself that much, I know how to cook one and my Foreman got hot enough. The Crusinart is far better, but then it cost more. I am a trained pastry chef, but even so that include knowing stuff about meat and how to cook it. |
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#15 |
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Join Date: Jun 2011
Posts: 437
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Quote:
Then you are doing it wrong/
I worked in a hotels and cafes cooking steaks, so even if i do not eat them myself that much, I know how to cook one and my Foreman got hot enough. The Crusinart is far better, but then it cost more. I am a trained pastry chef, but even so that include knowing stuff about meat and how to cook it. I like my steak crusty pn the outside and rare and juicy on the inside. Compressing a steak between 2 metal plates just squashes the juices out of a piece of meat. I don't order a steak in most hotels or cafes as I find only occasionally do they serve a steak as I request ie. rare med. Most times the steak has been so thin it would only have been possible to cook it, at the best, medium in hot griddle pan. If they used electric plate grill that would explain why it was overdone for me. Don't see the relevance of stating you are a trained pastry chef to this discussion though. |
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#16 |
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Join Date: Aug 2006
Posts: 12,236
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I've had my Lodge griddle pan for about 15 years now and I can't remember how much it was but I do know it wasn't expensive. I will leave it to someone in my will as I know it will last forever.
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#17 |
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Join Date: Aug 2006
Posts: 12,236
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Quote:
Then you are doing it wrong/
I worked in a hotels and cafes cooking steaks, so even if i do not eat them myself that much, I know how to cook one and my Foreman got hot enough. The Crusinart is far better, but then it cost more. I am a trained pastry chef, but even so that include knowing stuff about meat and how to cook it. |
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#18 |
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Join Date: Dec 2006
Location: NZ♥Sydney-UK-CYBERDAZZLE
Posts: 5,686
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Quote:
I have one similar to this, http://www.amazon.co.uk/Kitchen-Craf...t+iron+griddle
I put it over 2 of the rings on my hob and have plenty of room for cooking whatever. If I don't need the whole plate, I just put one ring on. and who knew I would be buying one of these today ![]() But I have - because - Gogfumble - you made it sound so good !!!! & your link took me right there - I checked yours out which had such good reviews too and I measured my stove top to make sure that it would fit I decided on the ** ProCook Reversible Griddle 49cm x 26cm [ Price states 50% off ]** as it also had good reviews & a long 10yr guarantee too - It also says it lets any fats drain off Now I can't wait for it to arrive -ps Just this morning I threw out my VERY Disappointing 28cm *Cerecraft* fry pan which I bought last year [ The surface has badly chipped and is too shabby & useless now ] and rather than buy another similar pan - like the one I considered checking out which are recently being advertised on the TV shopping channel which Asda are selling ~ JML Regis Stone ~ I am sure I will enjoy this big Cast Iron griddle styled pan - for far longer http://www.amazon.co.uk/JML-Regis-St...=no+stick+pans |
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#19 |
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Join Date: Jan 2007
Location: Swashbuckling on Melee Island.
Posts: 21,624
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I hope you like it! I love mine.
I had been considering one of those cerecraft/regis stone type pans but heard mixed reviews so have been in two minds. Don't think I will bother. |
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#20 |
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Join Date: Aug 2008
Location: Up North
Posts: 58,791
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I have one of these reversible griddles
http://www.amazon.co.uk/ProCook-Reve...rsible+Griddle I use it if I am cooking for a lot of people. Be prepared to do a lot of cleaning on/behind/around the cooker after using it though. Luckily for me it fits nicely into the BBQ if I require a flat cast iron surface instead of the gapped plates it comes with. I would recommend a standard square griddle pan though. There seems to be plenty of options on eBay and Amazon between £15-£30. ASDA and Tesco will probably also stock them. |
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#21 |
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Join Date: Dec 2006
Location: NZ♥Sydney-UK-CYBERDAZZLE
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Quote:
I hope you like it! I love mine.
I had been considering one of those cerecraft/regis stone type pans but heard mixed reviews so have been in two minds. Don't think I will bother. I also read the reviews yesterday on the Regis stone and they seem to be far less than fantastic and they cost more than the £28-95 that I have just paid on my big ProCook griddleI have a brilliant dinner plate size cast iron griddle [ Only cost about £4 at Asda one Xmas Packed as a Colourful **** Fajita kit **** with all the spices and a cute Red chilli cotton padded sleeve as a handle protector ![]() I have had it for about **8 years** and I love using it - - but the space is a bit limited - - I even griddle eggs on there and can then just about fit :- about 8 mushrooms - A tomato & onions = All squeezed on it - for a scrumpy Sizzled brekkie -
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#22 |
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Join Date: Dec 2007
Location: Herefordshire
Posts: 22,810
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Quote:
I agree with Walter, no way can an electric plate grill get as hot as a griddle pan heated on a hob for 10 mins.
The crusinart is a different kettle of fish, iy heats up in five mins and I can tell you it is certainly hot enough for steak. Quote:
I like my steak crusty pn the outside and rare and juicy on the inside. Compressing a steak between 2 metal plates just squashes the juices out of a piece of meat.
But the foreman had a proper griddle on it as well. The new Crusinart I have got can be used like a griddle or press grill.You can open it right up, so the top and bottom half can be used as a griddle. It also got three controls on it, one that sets the temp of the grill in Celsius, one that changes from grill to griddle and the third that sets the temp of the griddle, from low up to shear I do not use the press grill when doing steak, just the griddle part, because I agree with you that using a press grill do not do a good job as it presses the juices out. Quote:
I don't order a steak in most hotels or cafes as I find only occasionally do they serve a steak as I request ie. rare med. Most times the steak has been so thin it would only have been possible to cook it, at the best, medium in hot griddle pan. If they used electric plate grill that would explain why it was overdone for me.
Then they are doing it wrong. In the one hotel, we had a huge electric griddle, there is now way they are to waste a hob with a griddle pan. This griddle would certainly get hot and while it was not my job to use it I mucked in and help when things got really busy and I can tell you that it cooked steaks to a T. We never had any complaints about the steaks. Sadly the hotel is no more, Quote:
Don't see the relevance of stating you are a trained pastry chef to this discussion though.
Just putting across that I had some training and even with pastry chef, you are trained in other food cooking as well.i know it have been years since I was trained and a fair few years since I was in a professional kitchen, but you still remember things. |
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#23 |
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Join Date: Dec 2007
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Completely disagree sorry. A GF grill does not get hot enough to cook a decent steak. I'm not a trained chef by any means, but my 40 years of home cooking to a good level tells me I know how to cook a steak. I chucked my GF in the bin.
It certainly got hot enough, my new one is a lot better mind you, but then it cost a lot more. Less hassle than a stove top griddle, |
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#24 |
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Join Date: Aug 2006
Posts: 12,236
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I am on about GF griddle, more than the grill.
It certainly got hot enough, my new one is a lot better mind you, but then it cost a lot more. Less hassle than a stove top griddle, I love a good steak and have been to many excellent restaurants that specialise in them both here and in the US. I've yet to find one which uses electric to cook them. Always gas or a fire grill. With the greatest respect I would no more go to a hotel or café for a good steak than I would go to Burger King for a great burger. |
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#25 |
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Join Date: May 2012
Posts: 21,738
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I see. I'm not familiar with the GF griddle but I'm assuming it's electric? If it is then it simply can't get hot enough to get the correct sear. I use my cast iron griddle pan by heating it for at least ten minutes on full gas until smoking hot. Then I put the oiled steak in (no oil in the pan) for two and a half minutes each side. Rest for 5 minutes in a warm place or lightly covered with foil and you have a perfect medium rare steak with a great crust that I would put up against any restaurant.
I agree fully, no way it can get anywhere near hot enough. |
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And that's with £20 off!!! 
Now I can't wait for it to arrive
than the £28-95 that I have just paid on my big ProCook griddle