February 7, 2011

Cast iron griddle

I seasoned these cast iron pans recently.
I cook breakfast every morning in the little skillet, quesadillas on the flat pan, and spaghetti sauce in the large skillet. The griddle was intimidating. It sits on two stove eyes, it's the heaviest of all my pieces, I'd never cooked on it before.

I put both eyes on super low and let it sit for about 10 minutes to make sure everything was warmed up evenly. Then I put on the carrots and tofu and cooked until the carrots softened and the tofu firmed. I put the fish on its own side at the same time adding onions and the frozen broccoli to the veggie side.

The griddle has a rough texture which is noisy against the spatchula, otherwise it worked well; nothing stuck to the pan it was pretty great. A bed of rice with furikake, slamin salmon Alaskin sockeye and mixed veggies. You're welcome, Wife.

Cooking noms

Completed noms

1 comment:

Jay Bazuzi said...

I've never used a cast-iron griddle like that. With my regular cast iron pans, I usually put them on the stove on the lowest setting to warm up, like you did. I can leave them like that indefinitely, without getting any smoke.

I find that if I don't do prewarm, the perimeter is cold and things cook funny.