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Posted

I think the reason you can't find them is that it is a bad idea in a permanent outdoor application.  That Blackstone griddle top looks like the best of both worlds.

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Posted (edited)

Having spent years in commercial kitchens and having scrubbed SS griddles clean at the end of the night I wouldn't recommend any griddle be built-in.  If you are a type A you're really going to hate cleaning it. Get something that sits on top of the burners and you can take to the sink to clean. This also gives you the flexible to use those burners for other things.

https://www.etundra.com/kitchen-supplies/cookware/griddles/commercial-4-burner-portable-griddle-top/?scid=scplp61812&sc_intid=61812&gclid=Cj0KCQjwttbWBRDyARIsAN8zhbJAqRQbZIYuQxz1i5Z1AQOTwjSOeb7R99RU2m4RSSYXk9wj0kypINcaAtSbEALw_wcB

Two griddles maybe a much easier way to get to 36 than a single one.

Edited by ShaggyBevo RIP
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  • 7 years later...
Posted

I wanted a griddle to use both indoor on the induction range and outdoor in the rectangular gas grill.

Started looking at this Made-In carbon steel

61wj2n1kmUL._AC_SL1500_.jpg

Of course, they didn't make it themselves, they advertised it as a "Swedish" manufacturer.  Turns out its from Kockums (whose product are also resold by other companies)

STB6327-080_1.jpg?m=1720609895

But I see 2 problems, 1-sides are too low so food and fat can fall out, 2-handles stick out too much and occupy wasted space vs cooking surface

Ultimately found Swedish manufacturer Gourmetstal making these in steel. Similar heft and thermal mass to carbon steel and cast iron, though slower thermal conductivity but shouldnt be a problem for the use-case.

These are shaped better to fit on my grill sideways so I can still use the grill surface.

IMG_20210501_172545-scaled.jpg

 

Discounted Cast Iron because they require more maintenance against rusting. Most of them also cast the handles in-plane and have basically no lip which is dumb for usability

71B0CYDQJhL._AC_SL1250_.jpg

 

 

 

 

 

Posted (edited)
On 7/4/2025 at 7:14 AM, 52-80 said:

I wanted a griddle to use both indoor on the induction range and outdoor in the rectangular gas grill.

Started looking at this Made-In carbon steel

61wj2n1kmUL._AC_SL1500_.jpg

Of course, they didn't make it themselves, they advertised it as a "Swedish" manufacturer.  Turns out its from Kockums (whose product are also resold by other companies)

STB6327-080_1.jpg?m=1720609895

But I see 2 problems, 1-sides are too low so food and fat can fall out, 2-handles stick out too much and occupy wasted space vs cooking surface

Ultimately found Swedish manufacturer Gourmetstal making these in steel. Similar heft and thermal mass to carbon steel and cast iron, though slower thermal conductivity but shouldnt be a problem for the use-case.

These are shaped better to fit on my grill sideways so I can still use the grill surface.

IMG_20210501_172545-scaled.jpg

 

Discounted Cast Iron because they require more maintenance against rusting. Most of them also cast the handles in-plane and have basically no lip which is dumb for usability

71B0CYDQJhL._AC_SL1250_.jpg

 

 

 

 

 

How thick are those carbon steel griddles?  I've considered this for a while.  If those c/s griddles are too thin, I'd be concerned with their warping when spanned across two, bridged burners on an induction cooktop.  And as for rust prevention, I figured it was about the same as cast iron inasmuch as I treat my C/S pans the same I do as my cast iron and don't have any issues with either really.  The cast iron is probably quite a bit cheaper.  As for no lips, I feel like that would just make it easier to get a spatula in there, and it's not like I'm playing air hockey on it.  There's going to be grease splatter either way.  I'd definitely put an appropriately sized sil-pat mat under it in any event.  And a little grease splatter is nothing to clean up on an induction cooktop anyway.

 

Still shopping myself.  So no real world experience.

 

edit:  Looks like the one marketed by Made In is 4mm thick.  So probably good against warping and can be used to bludgeon your enemies too, which is the mark of any good cookware.

Edited by dcbc
Posted
On 7/8/2025 at 9:37 PM, dcbc said:

How thick are those carbon steel griddles?  I've considered this for a while.  If those c/s griddles are too thin, I'd be concerned with their warping when spanned across two, bridged burners on an induction cooktop.  And as for rust prevention, I figured it was about the same as cast iron inasmuch as I treat my C/S pans the same I do as my cast iron and don't have any issues with either really.  The cast iron is probably quite a bit cheaper.  As for no lips, I feel like that would just make it easier to get a spatula in there, and it's not like I'm playing air hockey on it.  There's going to be grease splatter either way.  I'd definitely put an appropriately sized sil-pat mat under it in any event.  And a little grease splatter is nothing to clean up on an induction cooktop anyway.

The black CS are 4cm. The other steel (probably is also CS?) is 6mm. These are adequately thick against warping while reasonably light at below 20lbs.

I feel the smoother CS surfaces vs CI’s higher surface area makes it a bit more resistant against rusting, extrapolating from care of cooking pans. 

My use case is cooking lots of bacons (better fit than round pans) which generates lots of grease, or stir frying stuff like for cheesesteak. I figure the taller lip contains grease spills when used indoor and retains food from falling into the grill if I’m pushing it around outdoors. 

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