I hope this is ok to post: cast iron adjacent and has not better home on Lemmy ….
Seafood feast I made for the kids last night. That fried rice started as 2c dry rice and would have been tough to make without the space of this griddle top! Or maybe it’s just me, I can’t seem to make it without spreading out and making a mess
It’s all an experiment
- only the second time cooking tuna steak
- only a few times trying to sear shrimp
- fried rice - ok, hot sesame oil was new, gave it a nice kick without being hot
Probably use it for a massive number of pancakes tomorrow
So this is also a cry for help: what can I replace this with?
- I’m getting an induction glass top, which doesn’t support griddles of any kind
- I don’t want to go back to Teflon, that all stand-alone electric griddles seem to be
- I don’t know how big to consider: during the week it’s just me and a skillet is sufficient, but kids do come home from college
- I considered getting a Blackstone or similar, but the weather here is not friendly to outdoor cooking half the year
Anyone have ideas what to look for in a stand-alone griddle that’s not Teflon, and is cast iron or cast iron adjacent?
Is there a specific reason your induction stovetop doesn't support griddles? The only requirement I could find is that the griddle has to be flush on the surface, similar to a pan. Other then that I couldn't find any technical barriers.
Maybe you’re right, I didn’t sense anything explicit and the griddle top is magnetic. But ….