Dockside Chat - Skillets reminded me of this...

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View Full Version : Skillets reminded me of this...


240 LTS
03-27-2012, 06:09 AM
Something I have been keeping an eye out for.

We have an electric stove top with the smooth flat surface burners.
Is there a large flat case iron "skillet" ;) that would, could cover at least two or all four burners so if all the burners were on the top could be used similar to a commercial grill?
Multiple things could be cooked at the same time, like breakfast, eggs, pancakes, bacon, sausage, etc...

There would be hot spots and warm (still hot, but not as hot) spots and that would be a good thing. After something is cooked, it could be placed to the warm spot between the burners.

Anyone know of anything like this on the market?

I found this so far.
http://www.homedepot.com/buy/kitchen/bakeware-cookware/weber/cast-iron-griddle-92680.html


.


Eyeball
03-27-2012, 07:06 AM
All Clad makes one, or at least used to -- a griddle designed to be used stove top on multiple burners. It ain't cheap like that one from Home Depot.

NJFISH
03-27-2012, 07:08 AM
Someone gave me one of these but I've never used it: http://www.amazon.com/Nathans-REVERSIBLE-STOVETOP-GRILL-GRIDDLE/dp/B002DZH7V0

Just be careful with cast iron on a glass cook-top...it will scratch...I know this.


notdeankane
03-27-2012, 08:17 AM
I have a Lodge cast iron flattop (griddle) and use it all the time. The only thing I don't like is that the grease channel and well are too small...can't cook bacon or fatty burgers on it or it will overflow and run all over the stove.

Look for one with high sides and a deep collecting well. (needs to catch about half a cup min to avoid a mess).

As far as cool spots, it's not a big issue when bridging two burners. the cast iron distributes the heat well. Of course it'll cook hotter directly over the element, but you just rotate whatever you are cooking.


I never use brillo or scouring powder and rarely any soap on any of my cast iron....only wipe it out and scrape off any chunks of stuff. There should always be a little oil or grease on it (shiny, not dripping) The black "seasoning" of good cast iron is what gives the pan good non-stick properties. A well seasoned cast iron pan will last for generations.

If using a brand new piece of cast iron cook ware, heat it up on high, throw in some oil and smoke it. Also throw in an egg or two, shell and all, smear it around and burn the crap out of it.


I keep my griddle in the oven when not on top of the stove....and leave it in there when using the oven...it helps keep the iron seasoned and also helps the oven distribute heat more evenly...(like a bakers stone).

mikeloew
03-27-2012, 08:41 AM
Something I have been keeping an eye out for.

We have an electric stove top with the smooth flat surface burners.
Is there a large flat case iron "skillet" ;) that would, could cover at least two or all four burners so if all the burners were on the top could be used similar to a commercial grill?
Multiple things could be cooked at the same time, like breakfast, eggs, pancakes, bacon, sausage, etc...

There would be hot spots and warm (still hot, but not as hot) spots and that would be a good thing. After something is cooked, it could be placed to the warm spot between the burners.

Anyone know of anything like this on the market?

I found this so far.
http://www.homedepot.com/buy/kitchen/bakeware-cookware/weber/cast-iron-griddle-92680.html


.

Jeff just do what my tenants have done, She was cooking eggs directly on the glass top:roll not kidding. When I confronted her she did not have a clue, thought that was what it was for.

240 LTS
03-27-2012, 09:48 AM
I have a Lodge cast iron flattop (griddle) and use it all the time. The only thing I don't like is that the grease channel and well are too small...can't cook bacon or fatty burgers on it or it will overflow and run all over the stove.

Look for one with high sides and a deep collecting well. (needs to catch about half a cup min to avoid a mess).

As far as cool spots, it's not a big issue when bridging two burners. the cast iron distributes the heat well. Of course it'll cook hotter directly over the element, but you just rotate whatever you are cooking.


I never use brillo or scouring powder and rarely any soap on any of my cast iron....only wipe it out and scrape off any chunks of stuff. There should always be a little oil or grease on it (shiny, not dripping) The black "seasoning" of good cast iron is what gives the pan good non-stick properties. A well seasoned cast iron pan will last for generations.

If using a brand new piece of cast iron cook ware, heat it up on high, throw in some oil and smoke it. Also throw in an egg or two, shell and all, smear it around and burn the crap out of it.


I keep my griddle in the oven when not on top of the stove....and leave it in there when using the oven...it helps keep the iron seasoned and also helps the oven distribute heat more evenly...(like a bakers stone).

Your correct. All cast iron needs to be "Seasoned" before using it to cook anything and caution needs to be taken when cleaning it.

http://www.wikihow.com/Season-Cast-Iron-Cookware



.

240 LTS
03-27-2012, 09:52 AM
Jeff just do what my tenants have done, She was cooking eggs directly on the glass top:roll not kidding. When I confronted her she did not have a clue, thought that was what it was for.

Sooooo.....I shouldn't be doing that.........;?......Damn....now you tell me!!!! :grin:




.

Mist-Rest
03-27-2012, 07:34 PM
I have the All Clad one in Maine but that cook top is gas. Use it all the time when we have guests. I really want to buy another one or two so the whole cook top can be a griddle.

I'm sure it would work fine down here on the smooth top Jenn Air.

camnbo
03-28-2012, 11:41 AM
Check if the manufacturer of your stove makes one. My gas stove does.

Mr. Demeanor
03-29-2012, 07:01 PM
I have a large square cast iron skillet that I just use on the grill outside. I cook a lt of blackened fish and steaks on it but have also cooked bacon, eggs etc.



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