The Best Stovetop Griddles

Byamazingfoodstv


Equipment expert Adam Ried reviews stovetop griddles.

*Since filming, the Calphalon griddle has been discontinued. Our new winner is from All-Clad:

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50 Comments

  1. Even though it's not the old teflon anymore these non-stick pans still have similar molecular properties of unknown safety. They don't take as much heat. And, as for weight, I want a griddle to stay still!!! It should be a block that doesn't move. Handles are only for moving it to clean and at that point it's going to be tricky regardless if it's full of grease. WIth a skillet sometimes you'll hold it in place with one hand and move things around. You shouldn't be doing that with a griddle.

    That said, most cast iron griddles could be designed on heck of a lot better. I have one like the one she picked up and it should be wider and the handles come off a little bit with the cut in areas filled in..

  4. Who in the hell wants an aluminum griddle? You want the cast iron because it cooks more evenly and it keeps it's heat. This is a fairly biased review unless you're a woman looking for a light griddle.

  5. Hard to believe in your winner. I have owned and returned 2 of this exactly griddle. Both warped by the 3 use. Do not waste your money folks. You need a heavy bottom double griddle. This isn't it.

  7. Double check periodically that sauce pan is on centre of stove. Put food item on inner outer rim of sauce pan for even cooking. Business opportunity to make custom stove round grill that slope down to temporarily "lock sauce pan in place

  9. Found this worthless, mainly due to lack of detail and boiling it all down to a single winner. Your winner is worthless to me, as I have an induction stove and do not use nonstick cookware, and you gave virtually no information on the others tested, so I have no way of figuring out which would be best for ME.
    You need to watch Project Farm's videos for a proper way of doing a comparative review.

  12. quick review of this review.
    Basically there putting down CAST IRON in hopes you go and purchase an Aluminum griddle that they were paid to push the product.

    NO thanks, I'll stick to my cast iron.

  13. 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.

  15. 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.

  21. 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.

  26. 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.

  28. Nonstick coatings are not good for your health. For a griddle like this, the lodge is the way to go. And it doesn’t have handles that stick up cause that gets in the way when you’re cooking. It’s crazy to pick an aluminum griddle over cast iron.

  33. 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

  35. 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.

  36. If you've ever worked in a restaurant you'll know all of these are basically a joke. There is nothing here that you wouldn't do with a 12 inch skillet or two. On half of these your stuff will be swimming in grease that will be dangerous to drain, the other half will be overflowing onto the stove. The aluminum ones are too light and are easy to push around trying to move steaks, and there's no way to grab on to stabilize them. The handles and raised edges are just obstacles that are going to get in your way for flipping. You can't scrape on half of these with real metal utensils so you're stuck trying to sear steaks and fry rice with melty plastic tools. Not fun.

    Steelmade makes a stainless flat top that's 24"x30", covers an entire stovetop, impervious to metal utensils and metal scouring pads, and has a grease drain. If you have a 5 burner stove this is absolutely the way to go in terms of cooking space, even heating, wear resistance, ease of cleaning, and keeping the cooking process as close to an actual piece of commercial equipment as possible. And it's less expensive than some of the little things they tested here.

  40. No mention of what brands they are or about the fact aluminium has been pointed out as a possible factor to alzheimers? and then going to complain about the weight? whats that cast iron one second from the left?

  42. Non-stick is guaranteed trash headed to the landfill within a couple years. Cast iron will easily last 100+ years with minimal upkeep. A heavy griddle is advantageous because it won't move when you flip the food. You leave it on the stove. It doesn't matter if the handles get hot. You don't need to touch the handles while cooking because the griddle will not move on the stove.

  48. 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.

  49. Aluminum should NEVER be used in cooking. Aluminum molecules stay in your body and interfere with brain cells, lead to Alzheimer's ! Don't remember the source, just what I read. Recent studies say no, it is not harmful. I wish there was some source you can trust.

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