The cast iron griddle is really a mainstay of American cooking, from flapjacks with an open fire to Granny Clampett's biscuits on The Beverly Hillbillies. Not one other piece of kitchenware provides so much overall flexibility, tradition, as well as flavour.

Made from -- you guessed it! -- iron that is mixed with about 5 % some other metals, then formed directly into long lasting, heat-retaining designs, griddles tend to be flat plates which retain heat remarkably well and involve no special utensils.

It's the best materials for almost everything from burgers to hotcakes, and a cast iron griddle that's well-maintained lasts for decades.

Cast iron must be seasoned before use, an easy process of coating your clean griddle with oil and heating it, upside-down, inside a five-hundred degree oven for around 30 mins.

Once this has been appropriately seasoned, a piece of cast iron is a natural non-stick cooking solution that imparts temperature evenly, and can be utilized on the stove top or campfire, the oven or even the gas grill.

Right after each use, a cast iron griddle needs to be cleaned by hand with mild water and soap and coated along with oil just before it's put away. With this effortless care, virtually any cast iron cookware holds its essential character.

When choosing a griddle, locate a heavy, sleek cooking surface. Understand that cast iron is weighty, and protected handles are important. Some pieces give you a dual cooking surface, using a ridged side, for barbecuing steaks and grinds to a perfect sear, plus a smooth side, for gorgeous grilled sandwiches and crispy hashed browns.

Some have a slight slope and troughs to gather excess oil. Numerous sizes can be acquired, and it is critical to find a griddle that can be effortlessly lifted.

What ever characteristics you decide on for your cast iron griddle, it's really a small investment that may pay tasty dividends for years to come.

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