“Griddling” is not just for bacon or hashbrowns anymore — great for breakfast, lunch and dinner! Griddle a variety of ready-to-cook stuffed meats like pinwheels from the grocery meat counter and sides like julienne vegetables. Perfect for searing steaks and fish.
Aluminum transfers heat about 5 times better than carbon steel (15 times better than stainless steel). More conductive and radiates heat better than a stone or baking steel. That makes for an excellent cooking surface!
GrateGriddles sit on any grill but also work really well in the oven.
Hard anodized aluminum panels are 9.375″ wide and 1/4″ thick. Interlock with each other and standard GrillGrate panels.
FLAT SIDE FOR GRIDDLING
Placing the GrateGriddle on top of GrillGrates (or any other grill surface) yields the most even temperature across the griddle. Or interlock the GrateGriddle in line with GrillGrate standard panels connecting multiple plates for the most versatile cooking surface.
GROOVED SIDE FOR DEFROSTING
Turn the GrateGriddle over and defrost foods in half the time! The same heat transfer principle (or thermal conductivity for you science nerds) that makes GrillGrates and GrateGriddle great for cooking works for defrosting too. The grooves also allow moisture to be channeled away from your food as it thaws.
Ideal griddle temperatures range from 450˚F (232˚C) for most foods to 650˚F (343˚C) for steaks or tuna.
DO NOT EXCEED 850˚F (454˚C).
FIRST USE SEASONING
Use canola or grill spray to initially season the GrateGriddle. Do not use olive oil as it smokes and gets sticky at 400˚F (204˚C). Bacon is also ideal for initially seasoning the GrateGriddle. Thereafter, most foods benefit from being lightly oiled before griddling. Or you can lightly oil the GrateGriddle itself.
CARE & CLEANING
Handwash the GrateGriddle with hot soapy water and a scrubby or brillo. A wooden or plastic scraper can be used to remove stubborn debris.
Avoid caustic cleaners. Do not use oven cleaner. Do not put in the dishwasher.