hi ,I have just had my first attempt cooking on my seasoned cast iron griddle and although the result wasn't bad ( chicken breasts sliced with mushrooms peppers and onion ) I was wondering if anyone could give me advice on cooking on a cast on griddle ie best type of oil to use , technique and maybe some ideas on any seasoning tips for what I attempted above Cheers
I used to make stripey tuna and we really loved it. One day I decided to do sausages, what do you have with sausages but egg... I did fried egg in a crinkle bottomed griddle pan it turned out like scrambled. Not used it since...
I didn't know why it said no olive oil so I did a bit of googling. Olive oil oxidizes and smokes A lot of people recommend seasoning with.....lard.
They all say veggie oil is fine. Some sites say to use olive oil but with the amount of heat I reckon it will burn.
Our grannies had iron skillets and they used lard so I guess some fatty bacon would be very beneficial.
Hi Frazzle- thanks for the reply . obviously I am no expert on griddle cooking I think it might be better too fry the egg on a flat surface cast iron don't give up on the griddle tho go get it out again and have another go at it we can then compare disasters lol
Hi, there are a lot of videos on you tube about cooking on cast iron, I watched them when I got my Dutch oven and griddle, also if you put cast iron cooking in google it brings up a lot of sites about how to use and care for them.
I loved using them so much camping I actually use them full time in the house now with my electric cooker.
One of the main things if your using the griddle, is to let it warm up slowly, just use a medium heat and pre heat it before you start, about 10 minutes, once it heats up it keeps the heat and cooks nicely, if you heat it up fast on a high heat then put your egg on it will just stick and you end up with it scrambling.
It seems bacon fat is the best seasoning to build up slowly to make it non stick, but I use olive oil if I don't have bacon fat to season after using and I've never had a problem.
NEVER use washing up liquid to clean it, just water, took me ages to get my head round that, if there's anything stuck on it after cooking just put some water on it while you eat your bacon, and with the heat by the time you've finished it should wipe off with kitchen roll, rinse with water, can use a green plastic scrubber if needed and dry thoroughly, a bit of heat is good here to get rid of any dampness then rub with your prepared oil and always put away shinny.
Sorry just re read your post and realised you where on about chicken, I'd still do the same, pre heat the griddle and use a medium heat, that's the important thing, I'd probable do chicken in my Dutch oven as its got a lid, but if you don't have to high a heat so the outside cooks before the inside, it should be fine on the griddle.
Also another little tip is before you start cooking, get the pan very hot!!
Also do not oil the pan when you cook, oil the meat, fish, veg. That way the food is already lubricated and you are not try to get the oil out of the ridges on to the food type!
The meat/fish will stick to the pan, leave it and it will come away after a bit ( ok if burnt left it to long) :)
I got a Le Crueset griddle for use on my parents 1970's camping gas Transit double burner. It's got the enamel coating, so doesn't need seasoning, but still needs preheating. Absolute winner for camp cooking. I had an Argos alu griddle but it was pants, as the non stick unstuck before the stuck food, but it was enough to show that a good double sided griddle would work well for us.
My home BBQ skillet was unseasoned, however. It was an ebay cheapy, and prepared by aggressive power sanding of the less than smooth surface and several bouts of prolonged heat when copiously oiled. Now smooth as glass and effectively non stick. The advice I found was that modern raw cast iron is often not finished smooth enough to be easily made non stick.
Quote: I was wondering if anyone could give me advice on cooking on a cast on griddle ie best type of oil to use , technique and maybe some ideas on any seasoning tips for what I attempted above Cheers
I use a ribbed 12” cast iron griddle for out-door Barb-B-Qs.
For chicken thighs –
Coat thighs lightly in veggie oil all over.
Sprinkle thighs (all over) with Swartz “Chicken Seasoning” (don’t skimp).
Also sprinkle with “Garlic powder” or granules. Important, not too much if trying to impress invited person of opposite sex!
Add a few drops of oil to the griddle and start to heat.
When griddle is very hot and oil starts to smoke, throw on the chicken which should immediately start to sizzle.
Cook the thighs for about 15 minutes, turning every 5 minutes.
Remove from griddle to a hot plate and let stand for several minutes so that heat penetrates through to the bones.
Note: If there are any traces of blood left in the centre, pop in the microwave for about 30 seconds.
Similar procedure with chicken breast except cook only for about 90 to 120 seconds each side depending on size.
Note: Never microwave chicken breast (unless you prefer it bone dry and disgusting!
Bon appétit
Vin Blanc
------------- Now retired from active caravanning. - really miss it!
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Topic: cast iron griddle
Cheers
