If you opt to purchase stainless steel, look for a professional quality griddle which has a very thick base, the Broil King Professional Griddle is currently the best on the market. I do, however have a stainless steel griddle with a thick base and it has lasted me for years. However, all aluminium products are susceptible to warping and for that reason alone I prefer cast iron. Thicker based anodised aluminium griddles are certainly less likely to warp than their thinner (and cheaper) counterparts and many chefs do favour them due to their conductivity. Hard anodised aluminium griddles are available for every budget and are often marketed as anti-warp. Of course, for every chef who loves cast iron, there is one who does not. There is nothing more magical than photos of your own culinary creations, except perhaps photos of your children alongside your culinary creations. It looks beautiful and a few artistic photos of your fine meals laid out on your beautiful Le Creuset griddle would be fine in a frame for your kitchen. I like their large griddle, it is expensive and very heavy but will last forever. You can’t go wrong with Le Creuset cast iron cookware and their griddle is no exception. I find the anodised aluminium pans the most likely of all to warp, even those specifically marketed as anti-warp. If you opt for hard anodised, particularly non-stick, steer clear of the dishwasher, otherwise the coating will come off and the pan will quickly look grubby. These are often non stick which is quite an attractive proposition. You may also wish to look into hard anodised aluminium griddles. As with the cast iron, it’s best to wash your good quality pans by hand, they really do benefit from being treated well. When buying stainless steel, but a good quality heavy base and it will last for many years. It is important to wash your pan in warm water but do not submerge it and never, ever put your cast iron griddle in the dishwasher. The trick to caring for a cast iron griddle, is never to put cold water in a hot pan. This method really works, however, it is much better to take steps to try and prevent the warping from taking place at all. Use a wooden mallet to bang on the piece of wood, at the bowed section, repeatedly. Place the wood across the centre of the pans crown (where it is most bowed)ĩ. If the pan bows outwardly, rest the lip of the pan on a flat surface without allowing the handle touch the surface. Place the pan on a durable surface with the bowed side facing up.ħ. Using a pot holder, to remove the pan from the stove (take care not to burn yourself)Ħ. Allow the griddle to get very hot (this will take around 15 to 20 minutes).ĥ. Put the griddle on the stove and heat on medium high.Ĥ. Cut a piece of wood (slightly longer than your pan, if it is bowed outwards and slightly shorter if the pan bows inwards)Ģ. It is, however, perfectly possible to fix a warped griddle in a few easy steps.ġ. There really is nothing worse, than investing in an expensive piece of kit and to find it quickly ruined. It is also important to bear in mind that cheaper pans are much more likely to warp than more expensive ones, it really is worth investing in the best quality griddle you can realistically afford. Harder, more resistant metals, such as carbon or stainless steel, resist warping somewhat, but are also much more difficult to flatten, when they do warp. Thin flat pans often curve under the strain of direct heat.įollowing repeated use, soft metals (like copper or aluminum) almost always warp, especially if they are thinly constructed. The pan sides aid rigidity, because they provide a direction for the pan to go. Griddle pans are particularly susceptible to warping because they have no sides as such. Warping is a result of one part of a pan subtly changes its shape more often or at a different rate from another. Griddle That Doesn't Warp Why do Griddle Pans Warp?Īny pot or pan is heated and cooled many times, this results in changes in the solidity of the metal.
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