Description
A 20 × 10 in slab of ground iron that sits across two burners and turns them into one cooking surface. Twelve pancakes, sixteen rashers, or a full pan of smashed burgers without ever moving a piece of food to make room.
Both long edges carry a shallow cast rail so nothing rolls off, and the underside has four low feet that keep it stable on grates and flat on a coil.
It is not induction-friendly, and we will not pretend otherwise — an induction ring only energises the disc directly above it, so two thirds of this griddle would stay cold. On gas, electric, in the oven or over a fire it is superb.
Four habits and it will outlive you
- Wash hot, dry hotter. Hot water, a stiff brush, no soaking. Put it back on the burner for ninety seconds until the last of the water steams off.
- One fingertip of oil. While it is still warm, wipe a thin film of neutral oil across the cooking face with a paper towel, then buff it until it looks dry.
- Cook fat early. The first ten cooks should be bacon, potatoes, cornbread — anything that lays another layer down.
- Rust is not the end. Steel wool, hot water, dry, three coats of flax at 500 °F. It comes back every time.
Send any of our pieces back to the workshop and we will strip and re-season it free, forever. Details on the care page.
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