The Best Stovetop Griddles
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- Опубліковано 3 жов 2024
- Equipment expert Adam Ried reviews stovetop griddles.
*Since filming, the Calphalon griddle has been discontinued. Our new winner is from All-Clad: amzn.to/33nPKsG
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I like when they have winners of each "type". As convenient as non-stick is I think I'm done with pans with teflon or like coatings. A lot of companies rate their non-stick around 5 years and I'd rather just buy a few pans to keep my entire life.
Yes they really should! It’s a bad investment unless we can send in the pans for a new coating. And the weight thing is just annoying to listen to. Are they really complaining about weight of cast iron on an item like this?
I've seriously contemplated getting a single nonstick skillet for eggs but then I reconsider. Nonstick is terrible for the environment and for your budget cause they require frequent replacing. I will stick with the All Clad and just use oil or butter for my eggs! Besides, I'm not making eggs for a cooking competition/show; I don't care if it doesn't look as neat and pretty! With practice I bet I could get All Clad to give me a pretty omelet. (I don't blame the All Clad, it's a matter of skill on my part. I'm mostly a utilitarian cook especially for breakfast foods.)
I won't cook with anything that's coated in forever chemicals that our bodies can not process either. If it's got Teflon on it I don't care how well it compares.
But you could decide also to live less longer and take the vaxx.
@@sandrah7512 I think it’s also the uneven heating you can get with cast iron. Cast iron tends to have hotspots more than an aluminum pan would. I have a Calphalon Single griddle pan so it’s not as long as those shown but I can fit four pancakes on it and it works brilliantly. It always heats evenly cooked the pancakes evenly and it’s light and easy to clean and it is nonstick and I’ve had it for at least 15 to 20 years and never had a problem. All the hullabaloo about nonstick pans I think is a bit overblown if you treat them well they can last a very long time.
I bought a blackstone 17 inch at wal mart and its so good it found a permanent space in my kitchen.
How much was it?...its not propane is it?
@@brianarrington4569 it was like 80ish or so. Yes its propane, my kitchen stove uses propane as well. They recently released an electric griddle if you want to give it a check, it looks good.
If it is in a permanent space does it means you never used them ?
@@Nicolas-zb9uw it means i use it everyday lol
I'm very happy with my lodge cast iron. I baked fish sticks yesterday, crunchy and no soft spots cold spots. I've used it to cook perfect steaks, scrambled and fried eggs, french toast ect. Handle, regardless I'll still need to use my hands, really good pot holders. Weight is not a issue, my grill stay put and I don't have to worry it travels during cooking. My goto grill for stovetop or oven for a fraction of cost. When I'm running low for space in my kitchen, my grill serves as counter space on my stove. I can house my teapot and kettle using one burner just by swiveling it to the left back burner. I'm very happy with my lodge grill to use with a burner to keep my pot of something warm using it as a heat diffuser.
My wife got me the Lodge griddle for XMas. I love it and I use it almost every weekend for breakfast. I have an electric range too, so I'm not at all worried about flare ups. Weight is really the only downside but I don't have a particular problem with it.
Using it as a diffuser to keep something warm is absolutely genius. I'm gonna do the same thing with mine next time I need something to stay warm. Thank you for the tip 🙏
fish sticks? you lost me right there.
I completely agree with the other comments about the Lodge cast iron griddle, which distributes heat wonderfully and maintains a stable temperature. I had a griddle from the manufacturer favored in this test and in very short order the bottom bowed and the griddle would not sit flat over a burner. I was happy to replace it with a griddle which although heavy works extremely well.
I am also commenting about users that have induction cooktops. Please consider this for future reviews, thanks and I love this channel!
We've used this griddler for a variety of items including steak, fish, vegetables ua-cam.com/users/postUgkxMcXT6_MuT0hB3ejyGQQHaeof9bwoWPUf and mushrooms and it's been great! Gets that great smokey flavor when using high heat or sear. The grill works amazingly simple and very low smoke for what it is. Heat gets up fairly quick, especially on closed position. The griddler side is fairly simple, better for eggs and pancakes rather than any cooking. Use the flat plates with the grill side if needed.Cleanup is easy and having heat on both sides is great for cooking a large amount or panini press.This definitely gets hot though so be careful with the sides.
Amazon has flagged the new winner (All-Clad HA1 Griddle) as a frequently returned item, with one reviewing citing how easily it warps after use.
I've had my cast iron one for 25 years work fine and has a grill grate on the other side , most of my cook ware is cast iron and one peace is from my grandmother and is over 60 years old
For induction folks:
Cuisinart Double Burner Griddle (amazon choice). I use it and its pretty ok.
Baking Steel Skinny Griddle. I use this for high eat (burgers, steaks, etc.) Works really really well. you just gotta be careful, as it's heavy AF.
Yup I use the same Cuisinart MCP griddle on induction. Their Chefs Classic one does Not work on induction however.
Works pretty well on two bridge burners.
Will look into that baking steel one as you can heat non stick very high thanks
is induction electric?
@@slisyd induction uses electricity to operate / not natural gas. But it’s not the same as an electric stove.
@@slisydyes but with magnets
I like the flat cast iron. Heavy and easy to store
Also, lodge griddle is reversible for that grill marks. Plus it holds heat for a much even cooking area.
@@raymondmielke6543 plus it's the only griddle that will fit a normal range. The handles don't let their pick fit on a normal gas range unless it's the kind with no back
And the fact that's it is flat is no big deal. Most people would just turn the burners off and let the grill/griddle before you try to move it. I now I've seen Martha Stewart using the Lodge griddle/grill before.
I totally agree that the integrated handles are a plus. Much better for storage. I wish my lodge was a bit longer to better fit over the burners on my particular stove, but it is not that big a deal
Was hoping for some info on heating the gap between burners
Me too. I guess I need to upgrade to a gas range.
Agreed. My guess would be to preheat in the oven.
Preheat in the oven. Cast iron is probably the best for that.
Use it on a BBQ?
Sorry NOT going to happen, get a cheap Infrared Thermometer for cooking, you'll see exactly what's up with your Temperature, there's ALWAYS hotspots
The cast doesn't move when you're turning food over, unlike the lighter griddles which tend to move when frying steaks.
The other thing is the cast and carbon are high heat resilient.. the non stick fail miserably at that. Like a carbon steel or cast iron
Even though it’s heavy I’m a fan of and use the cast iron one,two sided so pancakes on flat side and other side has grids for grilling burgers etc.
JMDA 58 hi yes our we got was a CAST IRON, flat, one side, grill on the other , Just have to use over 2 burners of different outputs, BTW SOME NEW GAS STOVES WIDER THAN 30” do have a wide burner in MIDDLE for this use , cheers 🇺🇸🇺🇸🇺🇸🇺🇸
@@flybyairplane3528 I used to have a Range from the 1950's that had a Gas Griddle right in the middle...it was my Mom's, but somehow I lost it in a divorce...
Adam rocks! Never boring and always helpful.
While cooking you may enjoy the elevated handles, but when you go to store it the handles can be a problem.
If possible when testing stove top products could you please mention which products are compatible with induction cooktops? Thanks
I love America's Test Kitchen, and I don't doubt that most people preferred the Calphalon griddle. But, I just don't feel comfortable cooking with aluminum anymore, and I really like the griddles that can be flipped over and have that other surface with the ridges for burgers, steaks, etc. I wish they'd put links, or at least the names and model numbers of the other products tested.
I paused the video when they showed the cast iron, and it looks like they used Le Cruset, and Lodge. I also refuse to use aluminum anymore for health concerns.
I am an enthusiastic fan of the Test Kitchen, especially the testing of equipment. I am in the market for a new range top griddle, so my interest was piqued. However, I have an induction range (they are growing in popularity for several reasons). Most aluminum pans and glassware does not work on my induction range top. However, there are aluminum pans and cookware that have a magnetized surface so that the pan will work. I would appreciate it if future cookware assessments include information as to whether it will work on an induction range. Thanks!
I think we have that heavy griddle that Julia lifted. If I'm not mistaken, that's a Lodge and on the other side, it's a grill.
I literally just scored one of these today at Target in Rochester NY - it's the exact same pan and sells for $54.99 - there's only one change, the handles have rubberized grips - glad I found it - it was the last one on the shelf!!!
If you want to cook a lot of bacon, cook it on broiler pan in the oven. It will drip the excess fat and moisture through the grates to the lower pan. You can do the final browning on the stove. You will have less splattering of grease with this method.
I used to work for Calphalon! Formerly Commercial Aluminum Cookware Company. I LOVE my griddle! I have had it since 1989-90. I still use it, at least, once a week.it is great for my family when I'm making Grilled Cheese & Grilled Peanut Butter. There are 8 adults, at this time, eating 1 or 2 sandwiches a piece. If I had to give up all of my cookware but 1, this is the piece I'd keep. I'm disappointed they discontinued the one you tested. 😟
Wow - quite a price difference between the discontinued Calphalon and the All-Clad.
From $55 to $180!
I am sure the All-Clad is nice but out of my price range!
I think they should have suggested a new "budget" pick.
Bed bath and beyond had them for ~$99.00
dd
Thank you, Thank you, Thank you for updating the first choice that is no longer available to All-Clad. I have spent an hour and a half trying to buy a grill for a glass top stove. I never bought one before and needed ideas and info.
I prefer a cast iron griddle for quite a few reasons: The non-stick seasoning is durable, easily maintainable and redoable; Heat retention; The weight makes it more stable on a cooktop; Cast iron is versatile and works well in many different cooking circumstances: campfire, campstove, gas, electric, radiant and induction. Lifting the extra weight once youre done and it's cooled enough is a small price to pay for those advantages.
Ya, this review was fairly biased, cast iron >>>>>>>>>>>>> aluminum in any griddle application. You have so many more uses with cast Iron, but I guess if you want to float your griddle down a river then that aluminum would be better.
I'd use my Lodge cast iron griddle if I could get the entire thing hot. The burners on my stove (a glass top electric) are too far apart, and there's no way to get the griddle to cover the two large burners. So I end up with cool spots that I can't cook on.
Cooking for a large crowd is one area where an electric griddle makes more sense than the type used on the stove.
those cook unevenly as the element is usually in the center area
I think ATK would be well served to start thinking about induction stoves when reviewing stove top items. Gas may be becoming less common, and induction is the obvious choice if you want a high end electric stove top.
Gas is just too cheap... Electricity is going to be much more expensive. As the song goes, "Money makes the world go around- "
@@diannalaubenberg7532 Right now it's cheap, but it may be getting more expensive or be banned out right in new construction to address climate change.
Yes, there are already states planning on bans in the next two years.
@@martaaberg3330 States banning gas ranges?
I don't think a serious cook would use induction.
I've had the All Clad griddle for years and it's the best. If you're making bacon, it's ideal that the fat drains into that recessed area and the bacon isn't sitting in its own fat. Then it's really easy to drain it off. And pancakes come out great too.
My wonderful son bought me a Calphalon griddle (like the winner) several months ago. I had wanted one for ages but my frugality would allow me to spend the money. I LOVE it! He got it for a really great price when it was on sale at Costco!
I use my pizza steel as a flat top. No edge, but it’s amazing on my two linked convection burners
I'll stick with my Lodge cast iron. I bought it for pizza actually and it works fantastic at giving a pizzeria quality crust texture. I know its a heavy sucker but it'll last forever and there won't be any nonstick coating flaking off. I know full well that cast iron holds heat fantastically well but doesn't heat evenly worth a hoot on the stovetop so I just put my griddle in the cold oven and preheat the griddle with the oven and then when the oven is ready I pop out my hot griddle and quickly assemble my pizza on it amd then pop it back in the oven. I use ATK's one hour pizza dough recipe and their uncooked pizza sauce recipe with cheeses I've shredded myself. (Preshredded cheese has an ingredient that hinders melting.) Topped with crumbled bacon, pepperoni, red pepper flakes and Italian seasoning.... yum yum DELICIOUS! My foodie of a husband says we don't have to go out for pizza anymore!
I would like to see suggestions for a modern induction cooktop, it's really hard to find a griddle that work with induction. even though our cooktop came with a double burner option on the side.
yes please. my new home came with a large induction cooktop on the island and I can't find anything that will heat up the whole thing. even on the double burner, I can only use the spots that contact the induction spots.
More and more people are using induction. Love mine! Please consider them in future reviews. Or do a show on them!
Is induction electric?
Sorry but I am sticking with my Lodge cast iron griddle. I have never had to pick it up when hot so the handles don’t matter. It is an excellent heat conductor and the hot spots are minimal. It is somewhat small but I cook for two usually so that is not an issue. It is well seasoned and is virtually nonstick. Also it will out last me.
Bought a heavy two burner Bobby Flay cast iron griddle/grill at a flea market for $10. Stripped and reseasoned it and using it for pancakes, eggs, and bacon. Not all that great on glass top ranges. Preheating in the oven at 375 F gives it a head start, but the space between the burners tends to cool before I can finish five or six strips of bacon, a few eggs, and a stack of Jack's. Still learning how to best regulate the heat. There's a lot more to using one of these things, than just throwing it on a stove top and have at it.
Does it have hot spots?
@@XSTAYUPX
It sure does. In some places it almost burns, and next to it is barely cooking.
Very helpful. Was thinking about a griddle.
An advantage of the cast iron griddle over the aluminum is over fire grate cooking.
I have the our table brand. Fits over 2 gas burners and is double sided . Pre seasonded cast iron and cost me $52 on sale at Bed Bath and Beyond. Its fabulous.
I opted for the cast iron one. The aluminum one at the store were so light I could see myself sending hot grease flying with an accidental brush of my hand or kitchen utensil. Sadly, the heat is not uniform. So bacon,for example, cooks unevenly. Haven’t tried pancakes on them.
I know that cast iron is heavy but it’s great for kabobs and meat dishes. It really gives out a nice sear and heat retention is great in cast iron. You can also put the cast iron in the oven for great chicken kabobs and it acts as an indoor chicken grill
WOW how old is this video? The link to the winning griddle is for a $180.00 All Clad!!!
Did you read the description? "Since filming, the Calphalon griddle has been discontinued. Our new winner is from All-Clad."
No I read it afterward. My first instinct was to just touch the link.
@@happily_blue The test was published in Cook's Illustrated Magazine in July of 2019, and the video seen here is taken from America's Test Kitchen, Season 20, Episode 16, which first aired on April 18th, 2020. So yes, fairly old.
Thanks for doing the hard work for us.
I wish ATF would make a point of ceramic or induction cooktop compatibility when they test their products like a stovetop griddle.
How I never thought about width when purchasing great video
Would like to see a review on an induction range/cooktop. Stainless steel/ cast iron options
Growing up we had a Hardwick stove with the griddle in the middle
I bought a 3/8" x 16" x 20", A36 steel plate on Amazon for $48 plus $14 delivery. I put it on my gas grill and it is great for me. A ton of space, evenly heats, and doesn’t warp.
Two options for induction are Staub ceramic coated cast iron ($270) and Chantal tri-ply stainless ($149) and ceramic coated tri-ply stainless ($179). I use the Chantal Stainless on my GE Cafe induction and have a review on my channel.
Love you guys. Very informative thanks 😊
No comment on the gutters that are batter traps?
I want one of these so much
The all clad ha1 griddle is the biggest most awesome flapjack griddle ever, you can do 8 at a time! I'm also seeing the crate and barrel looks to be about the same size and very intriguing also same price.
Is it just me, or does food taste better when cooked on cast iron?
I've got a Lodge cast iron griddle, which I really like except for the low sides and that it's quite narrow. Food frequently falls off the edge.
That's the maillard reaction, and yes, it's why you cook on carbon steel or cast iron, they're the only materials that hold enough heat to get that gorgeous, delicious crust.
@@kiltedcripple stainless steel as well and you dont have to babysitting it when it comes to cleaning. I just dont care for cast iron sadly. I want to like it but i just dont ever reach for my 12" lodge pan.
Still waiting for the large griddle that works on electric stovetops.
You can try out the Cuisinart Double Burner Griddle. This is what I use for my induction setup.
Look up Steelmade USA, pricey but looks like it’s worth it.
@@omgitsjulian Induction electric? Or regular electric?
You'n'me both. I have that Lodge cast iron griddle that Julia tried to lift, but on my flattop electric (not induction) any two adjacent burners are different sizes, one large and one small. So I end up with a cooler spot on the griddle between them.
@@selewachm Induction.
great review
Thank you.
Interesting review, but I'll stick with the Lodge.
please review stock pots
I've taken to using grilling sheets cut to fit on my griddles. Easy to clean & nothing ever sticks. I have absolutely had enough of so-called non-stick surfaces that fail so quickly.
Thanks. Helpful
Thank you
Thank you
I purchased my first griddle pan months ago and I’m in love. It’s by Calphalon. It came with a grill pan and 2 silicon spatulas. It’s nonstick. I have always stayed away from nonstick pans and pots but I absolutely love this set. Calphalon is starting to be a favorite brand of mine.
They forgot to mention anything about the two cast iron ones having two cooking surfaces.
Great information!
The premium stove/ranges from every brand (I shopped for one last year and bought a GE) now come with a large, rectangular, cast-iron griddle.
No need to buy a griddle--unless the cast iron is really to hard to handle and you want aluminum.
Mine is a Whirlpool and it came with one too but I wanted a grill as well.
The iron one lasts longer and doesn't warp over time like the thin ones
I had an aluminum griddle warp under hi heat my next one will be steel or cast iron.
Yup, same here but not so high heat. Warped the first time using it. Was never able to flatten it out again. Recycled. I don't buy aluminum cook ware of any kind anymore.
I have a cast iron griddle and i agree that its weight is significant. In my case it works as i leave it on the stove and use it mainly for making tortillas. I wouldn't recommend it for breakfast as it takes a while to heat up and since cast iron is not a good heat conductor it has hot spots.
Wish there were more non stick options.
Today they are pushing aluminum products. Yesterday they were pushing cast iron because it of its ability to distribute heat evenly. I would be interested in knowing what kind of back door deals America's Test Kitchen has with the companies whose products they show on their program.
I really wanted to know the pros and cons of each griddle they had on there. I have the second one from the left and there’s a few issues I have with it and was wondering if they did too. : (
What if I have an induction range? What would you recommend then?
Gotta use cast iron or steel, right? Search for "Chef King 7 Gauge Steel Griddle" on Amazon. I have this griddle and it's a tank!
@@jmdixon1 thanks!
I’ll stick with the Starfrips… ClassicsThe Rock! $20 at Costco! Fantastic! Perfect for electric, exquisite on gas! Even heat distribution and superlative cleanup! No handles but, reasonably light! Steaks, bacon, pancakes and French toast! It does it all and it does it well! Honestly, the entire Rock series is amazing!
Something other than cast iron yet with the advantages of the aluminum winner for us induction stove cooks?
Carbon steel should work. Test any griddle you are considering with a magnet to make sure it works.
I’m new to cooking on an electric glass stovetop. Can griddles be used on them?
Yes. Just remember to lift, rather than slide, the griddle to move it.
That's what I have, and a Lodge cast iron griddle. It'll work but you'll find a spot on the griddle surface over the gap between the burners where it doesn't get as hot. So things like eggs and pancakes will take longer to cook there than right over the burners.
None of these griddles were satisfactory for me. I knew the aluminum ones were going to move around, and I would have to use an oven mitt to hold them in place, which I didn't like. I bought a cast iron one ,and it moved too, just not as much. The cooking area was too small also. My solution was to have a griddle made the way I wanted it. I went to a local welding shop and thet did a bang up job. 1/4 inch thick carbon steel, with a cooking area that measures 21 3/4 inches X 13 3/4 inches , or just a tad over 299 square inches of cooking area. Over all it measures 22inches X 14 3/8 inches. It over hangs the burner grates by about 2 inches on each side the side walls in the front half are only an inch high for ease of getting a spatula , or turner under my eggs and the back half walls are 2 inches high. The rear is used for meats only , the front for eggs and vegetables. With the dimensions I mentioned above, that sucker Does Not Move. I've been afraid to weigh it. It even makes a great heat diffuser if I'm cooking something in a pan or pot that could burn easily. As my sister once told a friend, "He uses it for everything."
I think this review is very misleading. It fails to mention that the cast iron skillets are reversible, hence the design of the flat handles. Some consumers would be happy to give up the handle functionality for extra versatility.
I agree, but funny thing is, I almost never use the "Grill" side of my cast iron griddle. IMHO, the more surface contact you have with meat, the better. Unless you really want grill marks.
Great
it would seem to me that the possibility of aluminum wearing off would be a serious health concern versus the cast iron...
HAROLD, your ANTI PERSPIRANT HAS ALUMINUM IN IT, & the FLORIDE in the WATER is from an ALUMINUM product, USA copied EUROPEAN COUNTRIES whom stopped using it & banned its further use, but USA persists, all that stuff I filter out with a REVERSE OSMOSIS SYSTEM, Do not poses any non adonised aluminum pots .🇺🇸🇺🇸🇺🇸🇺🇸
for one, i don't use antiperspirant...secondly, my potable water is filtered...thirdly, i have no aluminum cookware...and, finally, i'm assuming you're assuming that i'm unfamiliar with what my knowledge base is...so, happy flyby...
I wish this review included how each one works on an induction cook top.
Do they work on ceramic stovetop?
I use an electric griddle & it works just fine.
Lodge makes a lighter weight cast iron version that has about 1” sides. It is called the Blacklock griddle. I prefer it over the others mentioned. It will last a lifetime, unlike those aluminum pans.
I just bought one yesterday! I hope it’s the same one I bought 🌚
Is it usable on induction?
Yes but it only has a flat side. My cart aluminum griddle has a flat side and a grate side.
Mine too
F*** it, I just bought the Lodge one, it arrives today, and I'm sure I'm going to love it
It's great! Best purchase I've ever made
Interesting!
More mentions about Lodge Cast Iron,
than any other type of griddle. (Not
brand, but type. Lodge versus aluminum,
as a mention.)
steve
Does Lan have a favorite griddle? I am sure, carbon steel or Blackstone.
On my stove the burners are different sizes so not sure stovetop griddles would work out very well
Donna, hi that’s my setup, but watch the flames, in my case the smallest burner is REAR LEFT, , then REAR RIGHT but the 2 front ones are high, but RIGHT FRONT IS LARGEST, neat time I’ll see how it would fit sideways ! 🇺🇸🇺🇸🇺🇸🇺🇸
The winner "has been discontinued"... what a winner indeed!!!
I'll stick with my Lodge that doubles as a grill and will last another 150 years.
That was going to be my comment! :)
No, Randy. Throw out your pan and buy this one. If I find out you used your Lodge even once before you buy their recommendation, there will be HELL TO PAY.
Yup- Lodge is fine for a fraction of price.
Lodge is great. Aluminum is not healthy for you.
I also use my Lodge on my grill!!! It is amazing and a work horse with handles!!!
Those high sides and handles would just get in the way. Might as well just use big pans if thats what you are after.
I wish you would have also picked a winner that wasn't non-stick.
Embarrassing right? You can't even put that thing in the oven?
@@paulbram2 It's a griddle. A grill that isn't. It's not a Groven or a Ovenrill...
Wish you all mentioned the names of each griddle
Unfortunately, aluminum doesn't work on an induction range.
You might note the heavy Lodge griddle is one pound lighter than your favorite cutting board.
👌
I’ve had a Nordicware cast aluminum for years and it still performs well. It looks like that cast iron model you has, with grill grates on the reverse side. I use it on my gas stove as well as on my gas outdoor grill. The boys is it fits in the dishwasher. I can fit 8 4-inch pancakes on it. Yes it spatters due to the very short sides but I prefer ease of access rather than cleanup.
Glad to hear that, I just ordered the reversable nordic ware griddle from walmart. I hate babysitting cast iron cookware, i have seasoned my lodge 10" a couple times and I just really dont care for it. Had a 12" SS pan that i used to use instead but sadly it got lost in my recent move across the country.
I would think that the light pans would move around more easily when trying to use the griddle which would be bad.