The Best Cast Iron Griddles (For Easy Cooking Indoors and Out)

A cast iron griddle can be a useful addition to your cookware collection. They're great for big breakfasts, steaks, burgers, grilled sandwiches, and so much more. You can put a mighty char on everything from lettuce to steaks. You can use them indoors and outdoors alike--and they'll last forever. They're as easy to care for as cast iron skillets and even easier to use. 

But before you buy, there are some important features to think about. Here, we take a look at the best cast iron griddles for your kitchen, grill, and campfire and share what you need to know to get the one that best fits your needs.

Best Cast Iron Griddles at a Glance

Here are our picks for the best cast iron griddles in the categories we thought would be most helpful. One of these should fit your needs.

Tip: If you have a glass cooktop and induction in particular, you have to be careful with cast iron, especially reversible cast iron. It's heavy enough to scratch or crack the glass, and it may not transfer heat very well if the raised lip (that holds in grease) keeps the grill above the heating surface. 

Tip: If you have induction, be sure to test a reversible cast iron griddle before your return window is up--and if you want one that will work for certain, go with a non-reversible one.

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About Cast Iron

Cast iron is an alloy of iron and carbon. It is approximately 98% iron and 2% iron. It is called "cast" iron because it's melted and poured into molds; this is called "casting."

Cast iron has been used for cooking pots for thousands of years. It is somewhat brittle, but otherwise extremely durable.

There are two types of cast iron cookware: bare and enameled.

Bare

Bare cast iron is 100% cast iron. It rusts easily, so it has to be dried thoroughly after every use and rubbed with a light coat of oil. It also requires seasoning--a process of "baking" oils into the cast iron repeatedly until it has a coating of polymerized oil--which helps the cast iron resist rusting and gives it a smooth, slippery, almost nonstick surface. 

The more you use your cast iron--especially with fats or oils--the smoother and more nonstick it will become. 

Cast iron pans may occasionally require re-seasoning, for example if the seasoning was corroded by an acidic sauce (like tomato sauce) or if it was exposed to high heat (above about 500F), which can burn off seasoning.

But if you take good care of your cast iron, you will rarely have to re-season it once it has developed that smooth patina.

Some cast iron cookware is very smooth, while some has a rough, almost pebbly surface. This is due to the manufacturing process. Less expensive brands don't take the time to polish the surfaces of their cookware, while the more expensive artisanal brands do. Since all cast iron heats essentially the same, the smooth surface is largely what you're paying for when you buy a premium brand. 

If you don't want to season your cast iron before use, the higher cost may be worth it to you, as it's much more nonstick out of the box. However, all cast iron will develop a smooth, nonstick surface with seasoning and use; seasoning and use fills in the bumps and crevices so that all cast iron surfaces will eventually be smooth as glass.

Some people will also buy an inexpensive brand and polish it themselves to smooth it out. If you know how to do this, great! But time and patience will also result in that smooth, glassy, nearly nonstick surface. 

Most cast iron griddles are bare, and this is the type we recommend. The quick, oil-based cooking methods you use a grill for (searing and frying) lend themselves particularly well to bare cast iron. 

Enameled

Enameled cast iron has a coating of hard, durable enamel. Le Creuset and Staub both make enameled cast iron cookware and griddles and are best known for their Dutch ovens. Enameled cast iron comes in an array of bright, bold colors.

The advantage of enameled cast iron is that you never have to season it. Ever. This is especially great for Dutch ovens, which you use for long, slow braises and other liquid cooking methods. Liquids can strip the seasoning from bare cast iron, so Dutch ovens are the perfect enameled piece. You also want heat retention in a Dutch oven, and cast iron provides that in spades.

You can buy enameled cast iron griddles (we review one below), but unless you really hate seasoning and oiling your cast iron, there's really no advantage to it, especially since the enamel used on cast iron is not nonstick, and will not become so with use (like bare cast iron does).  

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Who Needs a Cast Iron Griddle?

If you like to cook for crowds, go camping, or just want the best possible surface to sear steaks and burgers, there may be a cast iron griddle in your future.

A griddle is useful because of its flat design: it has a lot of cooking surface, so you can cook a lot of food at once. It's also easier to flip food like pancakes and eggs because of the low sides. 

If you like to camp, a cast iron griddle is great because it's already black; it won't discolor from a campfire or gas camp stove. 

Cast iron is also extremely durable so you don't have to worry about it scratching or breaking (although it is brittle, especially when new, so you have to be careful about sudden temperature changes).

You can use it indoors and outdoors.

If you like to serve big weekend breakfasts, a griddle is a must-have. You can easily make bacon, eggs, and pancakes, maybe even all at the same time. 

Or if you're looking for a surface that can get very hot for searing steaks, a cast iron griddle is it.

If any of these uses appeal to you, you probably need a cast iron griddle.

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Is Cast Iron Safe (and Healthy) Cookware?

Cast iron is extremely safe, extremely healthy cookware. It's one of safest cookware choices you can make.

This is true for both bare and enameled cast iron: they are both stable, inert, non-toxic substances that won't break down under high heat or harm you in any way.

Well-seasoned cast iron is an excellent alternative to nonstick cookware (see the next section for more information).

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Are Cast Iron Griddles Nonstick?

Technically, no, cast iron is not nonstick.

Officially, there are only two types of nonstick cookware: PTFE (also known by the brand name Teflon®) and ceramic nonstick (like you find in GreenPan cookware). Cast iron is considered semi-nonstick. With seasoning and use, cast iron can be nearly as nonstick as "real" nonstick cookware. Some people say their cast iron is even more nonstick than "real" nonstick cookware.

We much prefer cast iron to nonstick in any piece of cookware. Nonstick cookware is great at first, but it loses its slippery properties quickly. Plus, it has all sorts of use restrictions: no high heat, no metal spatulas, no aerosol cooking spray. Not to mention the toxins and environmental issues with PTFE products ("PFOA-free" is no guarantee that PTFE cookware is safe--in fact, it means pretty much the opposite).

Most nonstick cookware lasts a couple of years (maybe longer with fastidious care), then it ends up in a landfill. (Though there are a few recycling programs out there, most municipalities can't recycle nonstick cookware, so the vast majority of it gets thrown out.)

This is not the case with cast iron.

Cast iron is extremely durable and has no use restrictions at all. The higher the heat, the better! This is what makes it so perfect for searing steaks.

Use any utensils you like! Use any kind of fat or oil you want!

And, while nonstick cookware loses its nonstick properties with use, seasoned cast iron just keeps getting smoother and more slippery. The more you use it, the better it gets. It will last literally for hundreds of years and just keep getting better.

A lot of people have one nonstick pan for eggs, but we don't even think that's necessary. Everything you can do in nonstick, you can do in cast iron, carbon steel, or even clad stainless. You just have to learn a few different cooking techniques.

A cast iron griddle could be an excellent way to help you break your nonstick cookware habit.

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Do You Need Special Cast Iron Griddles for Different Types of Stoves?

Although cast iron is compatible with all types of heat sources, a griddle can have special concerns that skillets don't have. Let's take a look at the different types of stoves and find out what you might need to think about before buying.

Indoor Cooktops

All indoor cooktops work with cast iron, but there are a few concerns to be aware of, particularly for double-burner griddles. 

Overall--for all heat sources--unless you have a burner designed for a big rectangular pan, you'll have a cool spot in the middle of a double griddle, between your burners, and possibly around the outside corners, too, depending on the size of the griddle, how far apart the burners are, and the size of the burners.

This is not a deal breaker, but you do have to figure out how to work around the cool spots. 

Also--and probably more importantly--be sure the griddle fits your cooktop (true for outdoor stoves, too): in the pictures, they may look like they're all the same size, but trust us: they're not. 

Measure your cooktop before you buy! 

Here are other concerns for each type of heat source. 

Gas Range

Cast iron works great on a gas range. Usually the biggest issue is that the griddle that fits your cooktop, again for double burner griddles in particular. You don't want the handles directly over a burner, or part of the griddle hanging over the edge of the cooktop. So getting the right fit can be tricky.

Also, gas flames can burn off seasoning on a reversible grill, so you may have to re-season more often.

Electric Range (with Coil Burners) 

Because the burners are raised, cast iron griddles should work well with most coil burner cooktops. You may have issues with the griddle fitting your cooktop and being able to sit flat without rocking. Even if the griddle doesn't sit completely flat, it should work, it could just be kind of a pain to use. 

Double sized griddles: Since very few coil top ranges have two large burners, you'll probably have heat discrepancy issues. Again, this isn't a dealbreaker, but you will have to figure out how to heat the burners so your griddle heats up as evenly as possible (hint: give a cast iron griddle several minutes to heat up before using to allow heat to move throughout the griddle).

Electric Range (Smooth Top) 

A smooth top (glass) cooktop should work with a cast iron griddle, but not all of them work well. If the griddle is reversible, the raised lip on both sides won't allow the griddle to sit flat on either side, but it should still heat alright. You may have to use a higher heat setting than you otherwise would to compensate for the distance from the burner. 

Double griddles will have the same cool-spot issues as they do on other types of cooktops, but as long as the griddle fits your stove, you can usually figure out workarounds and get decent results (although you will always have cool spots away from the burners). 

Induction

The quick answer is yes, cast iron is magnetic so it works with induction. But with griddles, the answer can be a little more complicated. 

Reversible griddles in particular: because of the raised lips that corral food and cooking fat, a reversible griddle is not likely to sit completely flat on a smooth induction cooktop. This will be true for both the griddle and the grill side, although may be worse on the grill side because of the raised grill marks. 

A small amount of space between griddle and cooking surface may not be an issue, as the magnetic pull will still be effective. If the distance is very small, your reversible griddle will probably work fine, though you may have to use higher-than-normal heat settings.

But if the distance is too large, a reversible griddle may not work with induction.

What's a workable distance? It depends on both grill and cooktop. This is why so many reviewers have different experiences with their reversible griddles. 

The only way to know for sure is to test the griddle on your induction cooktop. This should be the first thing you do when you get your griddle so you have plenty of time to return it if you have to.

If your induction cooktop has a bridge area that heats one whole side (like the Bosch Benchmark series), that's even better: you won't have hot and cold spots like you will when there's an unheated area between the burners. Bridged burners are ideal for double burner griddles.

If you want to be certain a cast iron griddle will work on your induction cooktop, buy a non-reversible one. 

Oven

Cast iron griddles work great in an oven--just make sure it fits.

Outdoor Stoves and Campfires

Cast iron works great on outdoor grills, both charcoal and gas. It also works great over a campfire (or really, any type of fire). You shouldn't have any of the issues you can have with indoor electric or induction ranges.

The biggest concern is that your cast iron griddle fits your camp stove or grill, so again: be sure to measure before you buy. 

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Is Cast Iron Easy to Care For?

Whether cast iron is easy to care for depends on who you talk to. Overall, we think cast iron is very easy to care for. But we know some people have a different opinion. 

There are a few issues to think about before you buy: seasoning and cleaning are the big ones, with cracking and chipping a distant third--but all are factors in caring for cast iron, so you should know about them.

Seasoning

Because it requires seasoning, you may love or hate bare cast iron cookware. Some people have had bad experiences with seasoning, so they avoid cast iron (and carbon steel, as well).

Others find seasoning quite easy and don't mind having to do it every once in awhile. We at TRK are in this camp.

The great thing about cast iron is that after the initial seasoning or two, just cooking at high temps with cooking oil or fat will keep it in good shape. So much so that it could be years before you have to do a full-fledged seasoning again (if at all). 

You don't have to always use a lot of fat, but when the cast iron is new, it will help season and smooth out the surface, making it more and more nonstick with every use. After the surface is as nonstick as you want it, you may be able to get away with not using any oil or butter at all. 

Reversible griddles have another concern: at high heat, above 500F or so, the seasoning can burn off the down-facing side, especially over a flame. So if you're using both sides of a reversible griddle/grill, you may need to re-season both sides more often than you would with a single-sided griddle.

Cleaning

One of the great things about well-seasoned cast iron is how easy it is to clean. Most of the time, you can just rinse it off with hot water, dry it, and apply a light coat of cooking oil to it (any kind will do) to prevent rusting.

If it has stuck-on food, you can use a metal spatula or scraper tool (for grills) to get it off, then dry and oil it. 

Also, it's a myth that you can't use soap on cast iron. You can use soap in small amounts, if it needs it, but it usually won't. 

So cast iron is actually quite easy to clean. But if you don't like the oiling step, you may feel differently about it. 

A reversible griddle is a little harder to clean because you have to be sure to dry and oil both sides. This is a bit of a pain, but in practice, it probably adds less than a minute or two of extra work to the cleaning process. 

Cracking and Chipping

A lot of people don't know that cast iron is actually quite brittle, which means that it can crack rather easily under certain circumstances. 

You should avoid abrupt temperature changes with cast iron. Heat it up slowly, especially when it's new. The more use it gets, the more resilient it gets, but when it's new, it's most susceptible to cracking.

Don't put a hot griddle in cool water, as this may also cause cracking.

And of course you never want to drop your cast iron cookware because you can crack cooktops and break toes--but hard impacts can also crack the cast iron itself. 

If your cast iron is enameled, then chipping can be an issue. Enamel is also brittle, so you should avoid hard impacts with enameled cast iron, too. 

If the enamel cracks or chips, cast iron is still safe to use, but you don't want any of those chips getting in your food, so be careful with it. 

If you see reviews about cast iron cracking, it's almost always because of abrupt temperature changes, even if the reviewer doesn't believe that's the case. As long as you heat and cool your cast iron gradually (especially when new!), you shouldn't have issues with cracking. 

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Is There Anything You Can't Cook on Cast Iron?

Not really. Well-seasoned cast iron can handle just about anything. However, acidic foods like tomato sauce can eat through seasoning, so if you're using bare cast iron for long braises, you may need to re-season. This isn't likely to be a problem with a griddle.

For the fast-cooking methods you'll be using a griddle for--frying, searing, eggs, pancakes, bacon, sandwiches--you can use it for just about anything. The fat used in these cooking methods makes bare cast iron an ideal cooking surface. 

If we're talking about enameled cast iron, then yes, you can cook anything on it. Just remember that it is not nonstick so you'll have to use cooking oil or butter.

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Tips for Buying a Cast Iron Griddle: Features to Look At

Here are some of the important features to consider before you buy a cast iron griddle.

Size/Cooking Area: Measure Your Stove Top!

The first thing to know is that these griddles are not all the same size (even though they might look like they are in the pictures). Both 1-burner and 2-burner griddles can come in a surprising variety of sizes, ranging from 8 inches to 16 inches wide and 10 to 24 inches long. 

This is a good thing, because stovetops, outdoor grills and camp stoves all come in a wide variety of sizes. Just because a double griddle is rectangular shaped doesn't mean it will work for you.

You have to measure your cooking area before you buy, whether stove top, outdoor grill, or camp stove, especially for double burner griddles.

For single-burner griddles, the size is more about your preference: do you want a 10-inch square (or round) griddle, or do you want a 12-inch square (or round) griddle? Of course, burner size matters, too, so you shouldn't buy a 12- or 14-inch griddle for use on an 8-inch burner. It can work, but you're always going to have cool spots around the outer edges.

So what's the best size for a double (2-burner) griddle? We will say that most indoor cooktop burners are about 10 inches wide and about 20 inches long from the front of the front burner to the back of the rear one--but this is a very crude estimate, which is why you need to measure your stove top before you buy. 

Note that the double griddle should completely cover both burners if possible. Otherwise, one of the handles will always be too hot to handle. It should also not cover cooktop controls (obviously) or hang over any edges that could melt (or even discolor). 

In addition to the size of your stove top, you also have to think about how big you want your griddle. How many people do you usually cook for? Do you really need a double burner size, or is a single burner size large enough? 

Also take note of the grease channels (if any) on the griddle, because they will decrease the size of the actual cooking surface. Some grease channels are narrow and barely noticeable, while others are an inch wide (or more). 

Maybe you want the bigger grease channel, say, if you're going to be using the griddle frequently for bacon or burgers. 

The point is to think about how you're going to use the griddle before you buy and figure out what your priorities are. We have detailed information about all the griddles we reviewed so it should be easy to figure out which one is the right size for you.

Seasoning

Most cast iron griddles are sold pre-seasoned, but note that not all pre-seasoning is equal. If you go with Lodge, for example, you will have to season your griddle before use or you're going to have issues with sticking. (It would be better if Lodge sold their products without seasoning, because it would set more realistic expectations for buyers.) 

This is true for most inexpensive cast iron: when new, the surface is going to. be rough, and it's going to require several uses and a seasoning or two before it starts to smooth out. This is due to the manufacturing process and the only way to combat it is by use and seasoning. 

So if you go with Lodge or another affordable brand, you're not going to have that smooth, nonstick surface at first--but we guarantee you, it comes with use. Patience and care will result in a griddle (and/or grill) that you can love as much as one that costs hundreds more.

If you don't have the patience to wait on the smooth, nonstick surface, you can go with a high-end brand like Finex, which we review below. This is a fabulous cast iron griddle and you will love it from the first moment you use it (although it's really heavy). If it's in your budget, it may be worth it to you. 

No matter which brand of cast iron griddle you buy or how much you spend, it will require occasional re-seasoning. Seasoning cast iron is not difficult, but be sure you're willing to do it before you buy. Poorly seasoned cast iron will rust, food will stick to it, and you will hate it. 

How to season: There are hundreds of cast iron seasoning methods on the Internet, and they're not all good. Serious Eats has a simple seasoning method that should work well for all but the largest griddles; if you can't fit your griddle in an oven, then you can also use a stove top. 

If seasoning is not something you want to deal with, you can get an enameled cast iron griddle like Le Creuset or Staub. But there are drawbacks to enameled cast iron, which we discuss below.

Reversible Vs. Non-Reversible 

Many of our choices below are reversible, but it isn't necessarily because we think that's the way to go. It was hard to find griddles that weren't reversible, especially in double burner size.

There are pluses and minuses to both designs. Obviously, with a reversible griddle/grill, you get two pieces of cookware in one, and most of them are quite reasonably priced. If you're going to use both sides, this could be a good choice for you. But you should think about this before you buy.

Here are some other issues with reversible griddles:

Seasoning burning off and smoking. One disadvantage of the reversible griddle/grill is that if you're using it over gas burners or a fire, the seasoning on the down-facing side can burn off, meaning that you'll have to re-season before you can cook on it. Some reviewers say this doesn't happen, but it sure happened to us in our testing (under high heat conditions, anyway). 

While the seasoning is burning off, it can produce a lot of unpleasant smoke. If it's indoors, you may set off a smoke alarm. Again, many people said this wasn't a problem for them, but it was for us. 

If you're using the griddle/grill at lower temps, these problems may be mitigated. But if you ever want to use the griddle or grill to, say, sear steaks at high heat, plan on re-seasoning the down side. 

Since high heat searing is one of cast iron's best qualities, we think these are valid issues to consider before buying a reversible griddle/grill. 

Handles. Another disadvantage is the flat handles on reversible griddles. A one-sided griddle is easier to maneuver because the handles are raised: away from the heat and cooking plane. This keeps them cooler and also provides better leverage. When you're talking about cookware that weighs upwards of 10 pounds, this is a real concern. 

For these reasons, we actually prefer non-reversible griddles. (They are also a better bet on induction.) If you're buying primarily for either griddle or grill, consider going with a non-reversible model.

Or even if you want both, consider buying them separately. You may be a lot happier with your purchases.

Grease Channel 

A cast iron griddle should have a grease channel. That is, a groove along one side where cooking grease can drain off of the cooking surface. Griddles are often slightly angled so the grease will all drain into the channel.

If a griddle doesn't have a grease channel, then your food will sit in its own fat. This isn't a huge issue for eggs or pancakes, but if you're using the griddle for bacon, burgers, or steaks, you really need a place for grease to drain--particularly since these griddles are heavy, and hard to maneuver when they're hot (it may not be safe to pick the griddle up to pour off fat).

A grill side may or may not have a grease channel. The raised ridges allow grease to drain away naturally. However, a grease channel is a nice feature on a grill, too, because it allows you to cook more food before having to drain the grease, and also ensures fat won't pool under your food.

Think about how you're going to use your griddle to decide if this is an important feature for you. 

Not all the cast iron griddles we recommend here have grease channels, so pay attention to that before you buy.

Handles

One-sided griddles (as well as grills) have better (safer) handles by design because they're raised and away from the heat surface. Reversibles have flat handles by necessity so they won't interfere with the double-sided cooking surface. 

Handles are something you have to live with, and none of them are going to be perfect on any cast iron griddle, especially reversible ones. They're pretty much always going to get hot, especially over gas, charcoal, or a campfire, and this is going to make a cast iron griddle--which is heavy--hard to handle when it's hot.

In fact, for safety's sake, you may not want to try to move your griddle at all when it's hot. This can cause problems if you're cooking for a crowd and you need to drain off accumulated fat or put another pan on a burner.

We don't have a solution for this.

In any case, handles should be large enough to grip easily. On double burner griddles, we prefer them to be on the long sides rather than on the corners because it's easier to stabilize the griddle from this angle. Corner handles aren't a deal breaker, but do think about how you're going to pick up that griddle, especially when it's hot. 

We disqualified several griddles because the handles were too tiny to grip safely. But even if you don't like our recommendations, you should make sure the griddle you buy has large enough handles to move it safely. Our pick for an oversized griddle, the Camp Chef, has smallish handles; we almost disqualified it, but we couldn't find any others as big as this one. If you're considering this griddle, be sure to check out the handles before you buy. 

Some reviewers complained that a grill shouldn't have handles that cut into the cooking surface. If that's important to you, be sure to look for a griddle that has extended handles: your best bet for this is a non-reversible model. 

Finally, if you're buying for an indoor cooktop, you'll be happier with a model that's large enough for the handles to extend beyond the cooking surface: if the handle sits over a burner, it's obviously going to get unusably hot.

Bare or Enameled? 

Most of the griddles and reversible griddle/grills on the market are bare cast iron, and it's the type we recommend.

Enameled cast iron is great for Dutch ovens, which you use for braising, soups and stews, and other long, low-and-slow cooking methods. Cast iron is excellent for these because it retains heat so well and the heavy lid helps hold in moisture. But the moisture in these cooking methods would strip the seasoning off bare cast iron, so the enamel serves a rational purpose on Dutch ovens. 

But for frying and other fast cooking methods, bare cast iron is the better choice. You have a lot more grease than you do moisture, and grease is great for bare cast iron: it will improve the seasoning, especially at high heat. And it won't strip seasoning or cause rusting, so there's really no need for an enameled coating. 

Probably the bigger reason, or at least just as important, is that enameled cast iron is not nonstick. And it won't become nonstick with use like bare cast iron does. People can confuse ceramic nonstick cookware and enameled cast iron cookware, which is partly the fault of makers who call their enamel "nonstick" or even "semi-nonstick." But the enamel used in cast iron cookware is a completely different animal than the ceramic used in ceramic nonstick cookware (like GreenPan). 

You can read more about all the different ceramic and enameled cookware in our article Stoneware Cookware: What You Need to Know Before You Buy. 

Another disadvantage is that enameled cast iron griddles are more expensive than most brands of bare cast iron griddles. 

The one advantage of enameled cast iron is that you never have to season it, ever. If you hate the thought of seasoning, then go with enameled cast iron. Just remember that it's not nonstick.

Griddle Vs. Skillet?

While the flat top surface of a griddle can be a necessity for some cooks, be sure it's what you want for your kitchen (or grill or campfire) before you buy. 

Grease spatters. Griddles have some disadvantages that can make them frustrating to cook with. The biggest one for most people is the shallow sides: they make it easy to flip food, but they also don't hold in grease spatters. If you're using the griddle indoors, you may have a mess to clean up every time you use it; if you're using it over a gas flame, you can have flareups and possibly even a fire hazard if you're not careful. 

Sliding around. Cast iron griddles can slide around on glass cooktops. You may have to hold the griddle with one hand while you flip your pancakes with the other, which can be a pain. This doesn't really happen with skillets.

Pouring off grease. If they're large, it can be hard to pour off grease, especially when hot. In fact, large griddles are often not safe to move at all until they've cooled off, especially if they're full of hot grease.

If you need your burners or grill for other uses, this can be a problem.

A griddle is fantastic for many things, but not everyone needs one. Be sure it's the right choice for you before you buy. 

Other Types of Griddles to Consider

Cast iron is not the only game in town. There are other types of griddles to consider, as well:

• The main competitor to cast iron is nonstick, which is usually on an aluminum base and much lighter and easier to handle. However, the nonstick coating doesn't last, and there are many safety and environmental concerns with them.
• Another option is a stainless steel griddle. These will last as long as cast iron but they get mixed reviews. If you don't know how to use them, food will stick like crazy. They also won't have the heat retention of cast iron, which is a great feature for a griddle. If you know how to cook on stainless steel so food doesn't stick--either use a lot of butter or oil, or the Leidenfrost effect--it's a lot easier to handle than cast iron, and may be a better choice, depending on how you'll use the griddle.
• Then there are electric griddles (the kind your grandmother probably had). These are almost universally nonstick today, though you can find high-end ones in stainless, which also have nice features like precise temperature controls and a hole for grease to drain into a removable trough.

If you're concerned about the weight of a cast iron griddle, or don't want something you need to season occasionally, then you may want to consider these other options.

But if you don't mind the weight and maintenance of cast iron, it is an excellent choice for a griddle (and grill!) for both indoor and outdoor use.

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Pros and Cons of Cast Iron Griddles

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Best Double Burner Reversible Cast Iron Griddle: Lodge 10.5x20"

See Lodge Reversible 10.5x20" Griddle on Amazon

See Lodge Reversible 10.5x20" Griddle with Grill Press on Amazon

About $50/$70 with grill press

Features

• Large, durable reversible cast iron griddle/grill
• Grease channel on both sides
• Pre-seasoned (will need more)
• Deep grill ridges
• Flat handles are easy to grip but get mixed reviews
• Can use with induction but gets mixed reviews
• Total dimensions: 10.5 x 20 x 0.8 inches
• Cooking surface: 19.25 x 8.5 inches
• Weight:13.5 lbs
• Made in USA.

We love Lodge products. They're durable, dependable, will last forever, and maybe best of all, they're still made in the USA. (At least their bare cast iron is--their enameled Dutch ovens are made overseas.) 

We are not alone in our love of Lodge. This reversible double griddle gets more than 90% positive reviews and a tiny percentage of negative ones (3% as of this writing). 

The griddle (smooth) side has a grease channel along one side about half an inch deep, and the griddle slopes gently to encourage fat to drain off. You might think this would make other foods would run, like pancake batter and eggs, but it was easy to keep them corralled for the few seconds with a spatula until they set.

We were able to cook a whole pound of bacon before the fat became a problem (how much you can cook will depend on the brand). 

The largish grease channel does cut into the cooking area somewhat, so you only have about 9.5 inches wide to cook on. If that's not enough for you, check out the oversized Camp Chef griddle we review below.

The grill side has deep grill marks that provide excellent grill marks and keep your food above the fat--if you're making large quantities, you may have to drain off some fat. There's no grease channel n the grill side.

The griddle has great handles: flat bars with enough room to make them easy to grab. These are very safe (and we prefer them to the handles on the diagonal, like on the Lodge griddle we review next). Many people prefer handles that stick out so they don't cut into the cooking area, which these do. But there's plenty of cooking area on this griddle, so we don't see it as much of an issue.  

However, when the griddle is hot, you have to be very careful because it's so heavy (13.5 pounds). This can make draining fat an issue if you don't want to lift this much weight. Especially if you're using the griddle indoors--and especially with a glass cooktop--because if you drop it, even from a short distance, it could do some real damage. (And please don't drop it on your foot!)

Also, because the handles cut into the cooking area, you have to be careful about how hot they can get. If they're directly over a burner or a hot grill or campfire, they will be hot--so use oven mitts or other protective material before you touch. (Yes, this is common sense, but we thought we'd mention it anyway--if you want a grill with cooler handles, look for one that has them out of the way of the cooking surface. They'll still get hot, but not as hot.)

This griddle is a pretty good bet for a lot of indoor cooktops because it's so big. But you should measure your cooktop before buying. If it doesn't fit how you want it to, you may end up hating it. (For example, you don't want the handle(s) sitting directly over a burner.) In general, it's probably better to have a too-big griddle than a too-small one. 

You'll probably have some cool spots on an indoor cooktop because of the size of this griddle. Ideally you should use it across two large burners but if that isn't possible, adjust the heat level of the big burner a little lower. Always give the griddle plenty of time to pre-heat before using for best (most even) results: 10-15 minutes, or even more if you're, say, searing steaks at high heat.

The griddle worked on our induction cooktop, but some reviewers said it didn't work with theirs. So if you're buying for use with induction, be sure to test right away so you can return it before the window runs out.

Most of the complaints and negative reviews this griddle got were about its weight, sticking, and rusting, most of which we attribute to people not knowing how to use cast iron. Lodge products must be re-seasoned before you use them, even though they're sold "pre-seasoned." Proper seasoning will take care of a lot of the sticking issues, although don't expect nonstick results (without a good amount of cooking oil, as Lodge recommends) until you've used the griddle/grill several times, because it takes several uses for the surface to smooth out. Once smooth, though, it will continue to become smoother and more nonstick with use.

If your cast iron rusts, it's because you didn't dry it and oil it after use. All cast iron--no matter how much you pay for it--will rust if you don't care for it this way.

As for the weight, well, cast iron is heavy. It's why it retains heat so well, and just part of the deal. If you don't want a heavy griddle, you shouldn't buy cast iron.

Pros and Cons

Pros:

• Excellent heavy duty reversible griddle 
• Grease channel on griddle side/deep grill marks on grill side
• Cook up to 1 pound of bacon without having to pour off grease (of course, depends on the bacon)
• Pre-seasoned (but will need more)
• Made in USA.

Cons:

• Some complaints about not sitting flat and cracking (very few)
• Mixed reviews with induction
• Heavy (13.5 lbs).

Recommendation

This Lodge 10.5 x 20 reversible cast iron griddle is a great product that gets a lot of respect from reviewers. If it's the right size for your cooktop or grill, you will love it and get many decades of use out of it, and it will just keep getting better with age. We love the design, with the deep grease channel and the easy-grip handles. 

It is heavy, but if you don't want that, you shouldn't be looking at cast iron (and especially not double burner griddles).

For about $20 more, you can get this griddle with a Lodge cast iron grill press, which is great for bacon, steaks, paninis, and more. Don't forget the Lodge grill scrapers (about $6), which make cleaning the grill side way easier.

Highly recommended.

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Best Smaller Double Burner Reversible Cast Iron Griddle: Lodge 9.5x16.75"

See Lodge 9.5x16.75" Reversible Griddle on Amazon 

About $35

Features

• Reversible griddle/grill
• Shallow lip about (1/8")
• Corner handles
• Pre-seasoned (will need more for best results)
• Total dimensions: 9.5 x 16.75 x 0.6 inches
• Cooking surface dimensions: 9.0 x 16.25 inches
• Weight: 8 lbs
• Made in USA.

We reviewed this griddle because we wanted to have more than one double burner size griddle to choose from. Stove tops and grill sizes vary, so--as we've already mentioned a couple of times--it's important to measure the cooktop you'll be using it on before you buy.

To our surprise, this Lodge Reversible Griddle is not just a smaller version of the big one reviewed above. This one has a completely different design, with corner handles, no grease channels, and a thinner design (8 lbs vs. 13 lbs). The cast iron is about 0.2 inches thinner, so the difference in heat retention is practically unnoticeable, but being 5 pounds lighter makes it substantially easier to handle. 

In fact, of all the griddles we tested, this double burner griddle was the easiest one to handle. If you're looking for a double burner griddle that's fairly easy to maneuver, this is a good choice, if it fits your stove top or grill. 

As with all of these griddles, be sure to measure your cooktop before you buy!

At 9.5 inches wide, it may be too narrow for your largest burners (which are frequently 11 inches on an electric/induction stove), but should work just fine on a gas burner. The length is just something you need to measure.

This griddle gets more than 90% positive reviews, which is as good as the bigger one above. Though the designs are different, both griddles are loved almost universally amongst users. The few complaints it had were mostly about sticking and cracking, both of which are almost always user error. First of all, you have to season Lodge products before using because their pre-seasoning isn't very good. And cast iron can crack with too-rapid temperature changes, especially when new. 

Even many negative reviews said the griddle heats evenly. Which it does, but being thinner means it needs less pre-heating than thicker griddles, which means people will inadvertently let it preheat long enough. 

We were surprised there weren't more complaints about the handles, because we thought they were hard to use. They're in the corners, they're flat with the griddle, and they're small--so they're really hard to grip. So hard that we recommend not trying to move this griddle when hot.

There are no fat channels and the lip is fairly shallow, so if you're frying a lot of bacon or burgers, draining the grease could be an issue. 

This griddle will work with glass top and induction stoves, but results varied. In our testing, it was great; the shallow lip means pretty good contact with the magnetic burners, at least enough for the griddle to heat. We did find, though, that when we flipped food, the griddle had a tendency to slide around and you have to hold it with your other hand, which the tiny handles make hard to do.

The griddle is pretty and overall it's a durable product. Just be sure it's the size you need before you buy and that you can live with its drawbacks (tiny handles, no grease channels).

Pros and Cons

Pros:

• Excellent heavy duty grill
• Great design
• At 8 pounds, lighter than other double burner griddles
• Pre-seasoned (but will need more)
• Made in USA.

Cons:

• No fat channels on either side
• Corner handles are small and kind of awkward, esp. when hot
• Mixed reviews with induction.

Recommendation

The Lodge 9.5 x 16.75 inch reversible griddle is a good product if it's what you're looking for. With shallow sides and no grease channel, it's not the best choice if you want it for large quantities of fatty foods like bacon or burgers. It's too small for most standard-sized cooktops, so be sure to measure yours before you buy (if you plan on using it that way). 

Don't forget the Lodge grill scrapers (about $6), which make cleaning the grill side way easier.

buy the Lodge Smaller 2 burner reversible griddle (9.5 x 16.75"):

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Best Oversized Cast Iron Griddle: Camp Chef 16x24

See the Camp Chef griddle on Amazon

About $80

Features

• Reversible griddle/grill
• Shallow lip keeps grease from spilling over
• Grease channel on both sides
• Total dimensions: 15.25 x 23.5 x 1 inches
• Cooking surface: 15.25 x 23.5 inches
• Weight: 22 lbs
• Made in China.

All of these griddles look about the same size in the pictures, but trust us: they are not. This is why it's so important to check both the size of the griddle and the size of your cooktop (or grill) before you buy. 

This griddle is huge--almost twice the size of some of the other double burner griddles we looked at.

The Camp Chef 16 x 24-inch griddle has more than a thousand reviews, with a more than 90% approval rate (and only about 3% 1-star ratings). Both are good signs that this is a quality griddle.

Our testing went well, too. If you have a stove top, grill, or camp stove large enough for this behemoth and don't mind the massive weight (22 lbs!), you will probably love this griddle. It's designed for outdoor use, with Camp Chef stoves (will fit any 16-inch Camp Chef stove, which are their 2- and 3-burner models), but it just as good indoors, too (as long as it fits your stove and sink).

You may not want to use it on glass top stoves because of the weight: it would be easy to crack a glass cooktop. It's also quite large and may not fit in your sink, making it hard to wash. 

We will say, though, that we would rather have an oversized griddle on a smaller stovetop than one that's too small. With a too-small one, the handles can end up on top of a burner, making it very hard to handle. Also, if it overhangs your stove a bit, you have a cool area you can use to keep finished food warm.

The Camp Chef griddle/grill works with induction, but may not be the best choice because of the weight.

The size may make it hard to store, too, depending on your storage situation.

The handles are small, which allow for more cooking surface, but it may not be safe to try to handle with griddle when it's hot. It's hard to get a good grip, so you should wait until it cools a bit before trying to move or pour off grease. (Make sure you can use these handles before you buy, or try them before the return date passes.)

The griddle side has a shallow grease channel and the grill side does not, which is fine for most uses because the grill marks are deep enough to keep your food above the grease run-off. Draining off grease may be a problem if you're making a lot of bacon or other fatty food, because the grill is so heavy (as mentioned in the previous paragraph).

The griddle is pre-seasoned on both sides and theoretically ready to use out of the box. However, as with a lot of cast iron, the new surface is rough and will need several uses and possibly one or two re-seasonings before the it starts to smooth out. This is to be expected. The surface will continue to get smoother with use.

Pros and Cons

Pros:

• Heavy duty
• Reversible griddle/grill (this may be a con depending on how you want to use it)
• Great for large cooktops, grills, and cooking for a crowd
• Pre-seasoned (will need more to smooth out)
• Fat channel on griddle side.

Cons:

• Too big for most ovens and many sinks
• Handles are smallish, hard to handle (and drain grease) when hot
• Will require several uses and possibly re-seasoning for surface to smooth out
• Some complaints about cracking (avoid fast heating and cooling). 

Recommendation

Overall, the Camp Chef is a heavy-duty reversible griddle. It's probably best for outdoor use because of its size, but if you have a large stove top (and a sink to wash it in), it will work. Just be careful handling it because at 22 pounds, it's a handful, especially when hot. 

It's made to fit 2- and 3-burner Camp Chef stoves, but is also a great choice for anyone who has a large stove top or grill that this will fit. Remember that it's just slightly smaller than 16 x 24 inches--so be sure to measure before you buy!

Don't forget the grill scrapers (about $6), which make cleaning the grill side way easier.

buy the camp chef oversized 16 x 24 cast iron griddle:

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Best Single Burner Reversible Cast Iron Griddle: Lodge 10.5" Square

See the Lodge Reversible 10.5" Square Griddle on Amazon

About $25

Features

• Reversible griddle/grill
• Shallow lip keeps grease from spilling over
• Pre-seasoned (but will need more)
• No grease channel
• Corner handles make it easy to pick up (and pour off grease)
• Induction compatible but gets mixed reviews
• Total dimensions: 15.18 x 10.68 inches (w/handles)
• Cooking surface: 10.5 inches square
• 8 lbs
• Made in USA.

The Lodge 10.5-inch square reversible griddle/grill gets fantastic ratings, with thousands of reviews that average more than 90% positive. The grill side has deep grooves for excellent grill marks. The griddle side is surprisingly smooth, and though it will need to be re-seasoned before use (like all Lodge products), it has a smoother surface than some other Lodge products (we have no idea why).

The corner handles may look a little awkward, but they make it very easy to pour off grease--which will be necessary to do if you're making bacon or burgers, because there's no grease channel on either side.

The shallow lip (about 0.75 inch) is a great height: it keeps grease from spilling over, but isn't so high that it's hard to get a spatula in there to flip food. 

Induction use is a mixed bag. Some people love this griddle on their induction cooktop, while others said it wouldn't work at all. It worked in our testing, but for best results on induction, we recommend going with a one-sided griddle (like the Lodge we reviewed below).

Unlike some other Lodge products, there were hardly any complaints about uneven cooking with this griddle. It may be because it's smaller than the 12-inch griddle (reviewed below) and the double griddles we looked at. As with all cast iron, you have to let it preheat for several minutes before use for best results.

This griddle is a little heavy at just under 8 pounds, but it's all that weight that provides the excellent heat retention.

Like all reversible griddles, you may have issues of burnt-off seasoning on the down-facing side, especially on a gas stove or a grill (charcoal or gas). For this reason, we prefer non-reversible griddles, but if you don't mind more frequent re-seasoning, it's a convenient way to get both griddle and grill in one package.

Pros and Cons

Pros:

• Reversible (this may be a con if you don't want to re-season often)
• Even heat distribution
• Made in USA.

Cons:

• No grease channel on either side
• Will need more seasoning before use for best results
• At 8 pounds, a little heavy for a single-burner griddle
• May or may not work with induction (we recommend a non-reversible griddle for best results).

Recommendation

The Lodge 10.5-inch square reversible cast iron griddle gets hugely positive reviews. We found it great to use on both sides (although we're not crazy about reversible griddles). If you're looking for something to use with an induction stove, this may or may not work: read through the reviews before you decide (and we recommend a non-reversible griddle for best results).

Don't forget the Lodge grill scrapers (about $6), which make cleaning the grill side way easier.

buy the lodge single burner reversible griddle:

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Best One-Sided Single Burner Cast Iron Griddle: Lodge 12" Square

See the Lodge 12" square griddle on Amazon

See the Lodge 10.5" round griddle on Amazon (if 12 inches is too big for your cooktop or grill)

About $50 (or about $20 for the 10.5" round)

Features

This Lodge square griddle gets more than 90% positive reviews (and thousands of ratings), with some complaints about uneven heating and a rough surface.

First, the rough surface: This is to be expected on inexpensive cast iron like Lodge. You should re-season it at least once out of the box, then be sure to use it with plenty of fat. After doing this several times, the surface will fill in and smooth out and become more and more nonstick.

It's unfortunate that Lodge says their cookware is pre-seasoned, because it really is not. 

Next, the uneven heating: This is a weird one. While most people said the pan cooked evenly if you pre-heated it enough (it's wise to preheat cast iron for at least 10 minutes because it heats quite slowly), a few said it was uneven no matter what they did or how long they pre-heated it. 

This could be about your stove top: you probably need at least a 10-inch burner to use this griddle, and larger would be better. It shouldn't matter if it's gas, electric, or induction: if the burner is big enough and conducts heat well enough, the griddle should heat mostly evenly. It's probably always going to be somewhat cooler in the corners because they're not on the burner--but they shouldn't be so cool that food doesn't cook and it burns in the center. If this is happening, you may want to look at your cooktop. (And if you're at all concerned about it, go with a smaller griddle, like the Lodge 10-inch round or the reversible 10.5" Lodge reviewed above.)

In our testing, the griddle heated evenly enough to make four pancakes and four grilled cheese sandwiches--they were a little light in the corners, but all fully cooked and delicious.

We like the size and shape: square is just a better fit for so many foods: bacon, sandwiches, even pancakes. In fact, it's kind of the whole reason to get a griddle instead of another skillet.

The lip is almost an inch high, which is nearly a perfect height: it keeps grease from spilling off, yet is low enough to easily flip your pancakes and eggs.

There's no grease channel, so it may not be the best choice if you want to use it for a lot of fatty foods (like bacon). However, we found that the two handles made it pretty easy to pour off fat even when the griddle was hot. 

It's a great griddle for camping, too: not as big and heavy as a double burner size, but plenty big enough to feed at least 4 people at a time. (And over a campfire, heat distribution is not going to be a problem.)

Overall, a nice single burner griddle--but you'll probably have to use it and season it a few times before you find your stride with it.

Pros and Cons

Pros:

• Nice size and shape for a single burner griddle (be sure you have a large enough burner to distribute heat)
• Excellent handles
• Great choice for induction (as long as you're careful to not scratch your cooktop)
• Made in USA.

Cons:

• May not heat evenly on small burners (buy the 10" round griddle or 10.5" reversible reviewed above)
• Additional seasoning required for best results (and to smooth out surface)
• Some complaints about warping (seemed super durable in our testing)
• At 7 lbs, a little heavy for a single burner griddle.

Recommendation

If you want a durable, inexpensive, non-reversible griddle (better for induction) in a single burner size, this Lodge 12-inch square griddle is a good option. There were some complaints about uneven heating and even warping, but it performed well in our tests--the 12" size may be too big for some burners. If you're on the fence at all, be sure to read a lot of user reviews on Amazon before you buy.

buy lodge one-sided single burner cast iron griddle:

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Best Enameled Cast Iron Griddle: Staub 

See the Staub 18.5 x 9.8" Griddle on Amazon

About $265

Features

• Enameled cast iron
• Non-reversible
• No seasoning required
• Raised sides to prevent spilling
• Oversized handles
• Oven safe to 500F
• Total dimensions: 18.6 x 10 x 1.7 inches (including handles)
• Cooking surface: 14.7 x 8.7 inches
• 10 lbs.
• Made in France.

The Staub enameled griddle/plancha is a high end product that gets really good reviews overall, with more than 85% positive ratings. (Plancha is the Spanish word for griddle, though it usually refers to a built-in griddle that some stove tops have, or the kind short-order cooks in diners use.) There are a few complaints about sticking and chipped enamel, but most people love this griddle.

If you're used to an enameled surface and know how to use and care for it, you will probably love this griddle. But if you expect it to be nonstick, or to become more nonstick with use, you'll be disappointed. 

A lot of people are under the misconception that enameled cast iron is nonstick. IT IS NOT NONSTICK. And unlike bare cast iron, which gets smoother and more slippery with use and seasoning, enameled cast iron does not. It will always keep its same slightly rough surface no matter what you do. 

This just means that you need to use oil or butter on the griddle. You also need to handle the griddle a little bit carefully because the enamel can chip off (though it shouldn't).

The plus side of enameled cast iron is that you don't have to season it. So if you hate the hassle of seasoning cast iron, an enameled griddle should be at the top of your list. 

We picked this one over the Le Creuset primarily because of the color. Unlike the light-colored enamel you want in a Dutch oven--so you can gauge browning of food--a dark griddle won't discolor on the bottom from a gas flame or charcoal grill. Also, the black color goes with any kitchen, and we couldn't find the Le Creuset griddle in the same variety of colors as their Dutch ovens.

This griddle gets high praise from induction cooktop owners, and our testing verified that it works well with induction. 

We love the wide handles, which make it easy to handle, even when hot. It's a really nice design that is lacking on many less expensive griddles.

The 10 lb weight isn't too bad for a double griddle, either.

This griddle is non-reversible, which we actually count as a plus (especially for induction), but you may not.

Some faults: The Staub griddle has no fat channel for grease to drain off, so it's not ideal for bacon and other fatty foods. And the surface is kind of rough, which is supposed to improve browning, but might make it harder to flip eggs and pancakes, especially if you skimp on the butter or cooking oil.

And again, the enameled surface is NOT nonstick--and won't become so with use.

Pros and Cons

Pros:

• Excellent quality
• No seasoning required
• At 10 lbs, lighter than other double griddles
• Raised sides to prevent spilling
• Great for induction
• Great handles.

Cons:

• Enameled surface is NOT nonstick and does not get smoother with use (like bare cast iron)
• No grease channel
• Not reversible (may be a plus, especially if you're buying for induction)
• Expensive.

Recommendation

If you want an enameled griddle or one that is not reversible (which is going to work better on induction), the Staub griddle/plancha is top quality. The surface is a little rough and won't smooth out with use like bare cast iron does, but you don't need to season it, ever, which might be worth it to you.

buy staub enameled cast iron griddle:

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Best High-End Cast Iron Griddle: Finex Double 22x12.25"

See Finex Double Griddle 22x12.25" on Amazon (Non-reversible)

About $300

Features

• Machined polished finish
• 150 square inches of cooking surface
• Shallow grease channel all around (for edge to edge cooking)
• Total dimensions: 22 x 12.25 x 2 inches (including handles)
• Cooking surface: 10 x 15 inches
• Weight: 14 lbs
• Made in USA.

If you want something that's both extremely functional and beautiful--and you have the budget for it--the Finex cast iron griddle is hard to beat. As with other expensive products, it doesn't have a lot of reviews, but the ones it has are about 90% positive (which is pretty impressive).

This non-reversible griddle is machined to a glasslike finish, which is largely what differentiates it from Lodge and makes people willing to pay so much for it. That silky smooth finish and the 100% organic flaxseed oil pre-seasoning means it's ready to use right out of the box. 

The spring stainless handles are designed to stay cool and provide excellent grip, too. The grease channel is just 0.06 inches deep, shallow enough to allow you to use the grill for pizzas.

You may not like the angled corners, but it's intentional: the angles help you get in there with your spatula more easily to flip your pancakes or burgers. 

The 22-inch length includes the handles, so the cooking surface is only about 15-inches long. Be sure to measure your cooktop before you buy.

We like that it's not reversible. With reversible griddles/grills, you always have the concern of burning the seasoning off the down-facing side. Yes, it takes away some versatility, but if you're primarily in the market for a griddle, it doesn't matter all that much. 

It's almost too pretty to use on a grill, but it can certainly handle it. The thought Finex put into the design is amazing. This is an heirloom quality piece that you will pass down to your children.

Pros and Cons

Pros:

• Beautiful and functional
• Pre-seasoned and ready to use out of the box (really)
• Large enough for most double burner cooktops (but measure before buying)
• Can use for pizzas 
• Made in USA.

Cons:

• Heavy
• Not reversible (although we like this feature)
• Expensive.

Recommendation

The Finex cast iron griddle is gorgeous. If it's within your budget and you don't mind its massive size and weight, or that it's non-reversible (griddle only), it's superb quality. If you're looking for high-end, this one is hard to beat. 

Be sure to measure your cooktop before you buy: this one has about 15 inches of cooking surface lengthwise, which may not be enough to use across two burners.

buy finex cast iron griddle:

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Honorable Mentions

Cast iron is going to have pretty much the same heating properties no matter how much you spend on it. However, we were surprised at how many brands got mediocre or bad reviews. We stayed with tried-and-true brands, but if none of these are going to fit your cooktop, you're probably okay to go with something else.

Just be careful to heat slowly when new and not immerse a hot griddle in cool water, and your cast iron should last a very long time.

Here are a couple that came close to making our cut and also got great reviews: 

Victoria Reversible Cast Iron Griddle 18.5x10: Very affordable. Comes in several other sizes, has good reviews, looks to have no grease channel, must re-season before use or food will stick. The handles don't cut into the cooking surface, which is a big plus. Victoria cast iron products are made in China.

Le Creuset 13x8.5": About $160. If you're looking for an enameled griddle, this Le Creuset is as good as the Staub we recommended. We didn't pick it because it's available in limited colors--and the colors make it not great for outdoor use (flames will discolor it). Made in France. 

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FAQs on Cast Iron Griddles

Here are some common questions about cast iron griddles.

Do Cast Iron Griddles Need to Be Seasoned?

Unless they are enameled, yes, cast iron griddles need to be seasoned.

Are Cast Iron Griddles Easy to Care For?

Cast iron griddles are fairly easy to care for. Once they're seasoned, they clean up easily. You do have to keep them seasoned though or they will rust and react with food. But once seasoned, they tend to stay seasoned and get more seasoned with each use, so re-seasoning is only necessary if the griddle somehow loses its seasoning (for example, from acidic foods, too much soap, soaking in water).

What Do You Use a Cast Iron Griddle For?

Cast iron griddles are great for so many things, from steaks and burgers to pancakes, bacon, and eggs. They're also good for campfires and outdoor grilling because they're already black, so they won't discolor from the fire.

Are Cast Iron Griddles Dishwasher Safe?

No, all cast iron must be washed by hand.

Are Cast Iron Griddles Expensive?

Most cast iron griddles are reasonably priced, but you can also find artisanal brands that are expensive. Inexpensive brands like Lodge will perform just as well as higher priced cast iron griddles, but they won't be as smooth out of the box (that comes with use and seasoning).

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Final Thoughts on Cast Iron Griddles

No matter what style you get or how much you spend, a cast iron griddle is a useful piece of cookware that will last literally forever and keep getting better with age. You can get them super hot for charring and searing, and they'll hold heat a really long time to keep your pancakes, bacon, burgers, or sandwiches warm before serving. The possibilities are huge.

Thanks for reading!

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