The Best Stovetop Griddles
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- čas přidán 18. 05. 2021
- 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.
We've used this griddler for a variety of items including steak, fish, vegetables czcams.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.
If possible when testing stove top products could you please mention which products are compatible with induction cooktops? Thanks
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
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'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
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 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
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.
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 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.
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...
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.
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
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
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
Adam rocks! Never boring and always helpful.
Very helpful. Was thinking about a griddle.
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 am also commenting about users that have induction cooktops. Please consider this for future reviews, thanks and I love this channel!
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 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.
Thanks for doing the hard work for us.
Love you guys. Very informative thanks 😊
I use my pizza steel as a flat top. No edge, but it’s amazing on my two linked convection burners
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 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!!!
I want one of these so much
Thanks. Helpful
Great information!
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. 😟
great review
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!
How I never thought about width when purchasing great video
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'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.
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.
Hello thank you for sharing this tutorial. I recently purchased a GE profile 30 convection that has the dual burner sync mode option. I have yet to use it primarily because I am not sure type of tray I need to use as well as size. It’s a glass top surface. Could you suggest the kind of tray I would need? Thank you.
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.
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
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.
While cooking you may enjoy the elevated handles, but when you go to store it the handles can be a problem.
More and more people are using induction. Love mine! Please consider them in future reviews. Or do a show on them!
Is induction electric?
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.
No comment on the gutters that are batter traps?
Is it usable on induction?
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.
I'd like to know more about the griddle pan to the left with tall sides and what appears to be a grease trap in the front. Looks like it would shine in outdoor use on a gas grill or across a two burner camp stove.
I wish ATF would make a point of ceramic or induction cooktop compatibility when they test their products like a stovetop griddle.
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.
An advantage of the cast iron griddle over the aluminum is over fire grate cooking.
I want to know what was the griddle all the way to the left (my left) looks most like the griddle I love, but soon the need a new one. Not a fan of the tall handles, gotta be able to hang it up in a small space. Thx!
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.
Thank you
I was hoping for a list of all the griddles. I particularly liked the 2nd one (aluminum) with high sides. It looked the most like a typical wide side facing griddle top. Could you give me the name of it?
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'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.
Do they work on ceramic stovetop?
What
Is best for induction cooking
Is a grease channel useful around the parameter?
I just bought one yesterday! I hope it’s the same one I bought 🌚
They forgot to mention anything about the two cast iron ones having two cooking surfaces.
@americas test kitchen, which do you recommend for induction? Your aluminum top pick won't work.
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. : (
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.
Wish there were more non stick options.
Does Lan have a favorite griddle? I am sure, carbon steel or Blackstone.
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.
Can griddles be used on glass stove tops?
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.
Interesting!
More mentions about Lodge Cast Iron,
than any other type of griddle. (Not
brand, but type. Lodge versus aluminum,
as a mention.)
steve
Interesting review, but I'll stick with the Lodge.
please review stock pots
Thank you.
Where can I buy this grilled stove
I wish this review included how each one works on an induction cook top.
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 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.
Same test but for induction cooktops ?
no links to any of the griddles ? :-( I know what one I want but I have no idea who makes it. I like the one to the left that's made out of aluminum, that and the one in the middle that has the handles pointing down and not up, I just feel that if they are up they would get in the way of cooking.
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!
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 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.
Where can bueno the griddle
Great
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.
Who uses handles on a griddle while cooking? I like mine heavily it prevents the griddle traveling on some stoves
The winner "has been discontinued"... what a winner indeed!!!
One thing you didn't discuss was the distribution of heat in various materials. Seems that if the aluminum pan is quick to change temp when you adjust the flame/burner, it would also not distribute the heat across the griddle evenly. Wish that was tested and discussed. Also, how each faired on glass top ranges.
That’s actually the opposite of what happens. It’s the iron that is uneven
I do like cast iron, but I feel like it's heavy and it's a lot of hassle for me re-seasoning it all the time (I'm sure I'm doing it wrong and I'm still learning the right temperatures to cook with I guess, and patience lol). My favorite daily driver is actually a stainless steel pan with a nice thick bottom. I very rarely have issues with food sticking, and if it does a little I just scrape it with the spatula. If a little food gets burnt on I just hit it with the SOS pad and we're good again.
I'd like to see a stainless steel griddle in the same style as these aluminum ones (one sided, but with a thick bottom like my stainless pan). It could have shorter sides and a grease well like the cast iron ones.
I searched up stainless griddles, but all I found were big ones that fit over your grill or like standalone units or ones that cover an entire stove-top :\
nice
I was wondering if you could help me. I am confused. I had just tried to cook in my Ninja C30628 Foodi NeverStick Premium 11-Inch Square Griddle About a 1/4 inch pan. . Strangely I could not get this thing to heat up and cook a grilled cheese. Normally when I cook on the stove top I set the temperature to 10 all the way up for 1-2 minutes lower the temperature to 3-4 on the setting. On this new Griddle I started out slow I had the setting on 5-6 , but it didn't' seem to be working so so turned it up to 10 for 2-3 minute and then lowered it two 6 and after having the grilled cheese on the griddle for over 8 minutes I realize it was going something was wrong g so I switched back to my normal pan and cooked the grilled cheese that way. I do not understand this griddle at all. Do I need to heat it up for 10 minutes. It simply takes to long and defeats the purpose of someone who wants to cook efficiently
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.
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.
Now this is how you do a review for a product!
Aluminum does not work on a convention range, so what is the recomendaton for convection ???
My sister used to use Calphalon cookware but she got rid of it all when she started noticing flecks of debris on her food after cooking with Calphalon.