Using a griddle
Discussion
I bought a really heavy cast iron griddle a while ago, it's not got a non stick surface, but it said rub with veg. oil and stick in a hot oven for 2 hours...
Did it for about 30 minutes and thought it was going to burn the place down!
It smokes and makes everything stink (clothing, etc) for ages after using it, is that normal? I'm dying to use it properly but I keep making a mess of it.
Should I be using oil, or no oil? How long on each side for a steak/chicken breast? I just find that I end up getting s
tloads stuck to the bottom of the griddle every time i use it :/
Did it for about 30 minutes and thought it was going to burn the place down!
It smokes and makes everything stink (clothing, etc) for ages after using it, is that normal? I'm dying to use it properly but I keep making a mess of it.
Should I be using oil, or no oil? How long on each side for a steak/chicken breast? I just find that I end up getting s
tloads stuck to the bottom of the griddle every time i use it :/Rub oil between your hands and then rub the meat with them (oh err 
) before placing on the griddle. That should stop the sticking.
They generally do cause a little smoke. Just put the extractor on high and open some windows and possible the door. Oh, and cover the smoke alarm and wash your clothes afterwards. Do all of these things and griddling is a pleasure
) before placing on the griddle. That should stop the sticking.They generally do cause a little smoke. Just put the extractor on high and open some windows and possible the door. Oh, and cover the smoke alarm and wash your clothes afterwards. Do all of these things and griddling is a pleasure
Edited by krallicious on Tuesday 10th February 18:05
ummm, not sure, how long is a piece of string?
all depends on how hot you get it to how long something takes to cook.
I've got one and I just chuck the [enter type of meat here] on and cook it, after a very short while I give it a prod so it moves a little so It doesnt stick, then cook that side normally, then repeat the other side :s
all depends on how hot you get it to how long something takes to cook.
I've got one and I just chuck the [enter type of meat here] on and cook it, after a very short while I give it a prod so it moves a little so It doesnt stick, then cook that side normally, then repeat the other side :s
Ours does this too, I would not oil the griddle, just heat it to buggery on the hob- gas will take about 10 mins to get it hot.
just oil the food lightly, if it's steak it will peel away from the griddle when it's cooked anyway, same as gammon, chicken may need more oil as it has less fat content.
stick fans on full, open any doors and windows you have, close the door if you have one, avoid spice on the meats as this will attempt to choke you
try not to move meat about too much, just bung it on and plan to turn it 90 degrees to get the criss cross, then over on the other side same again.
just oil the food lightly, if it's steak it will peel away from the griddle when it's cooked anyway, same as gammon, chicken may need more oil as it has less fat content.
stick fans on full, open any doors and windows you have, close the door if you have one, avoid spice on the meats as this will attempt to choke you
try not to move meat about too much, just bung it on and plan to turn it 90 degrees to get the criss cross, then over on the other side same again.
Yeah I think my main problem is pulling the meat away too early.
Last time I used it, I left a plastic spatula resting against it for 30 minutes, then picked up said spatula.
Don't think I've ever experienced pain quite like that, peeling molten plastic off of your finger hurts, especially when you shove it in the washing up bowl in panic, and then realise you just filled the bowl with boiling water
Last time I used it, I left a plastic spatula resting against it for 30 minutes, then picked up said spatula.
Don't think I've ever experienced pain quite like that, peeling molten plastic off of your finger hurts, especially when you shove it in the washing up bowl in panic, and then realise you just filled the bowl with boiling water
on mine with steak I use no oil, heat it till it's too hot to hold your hand over for more than 10 seconds. steak on, leave it for 3 minutes, turn over and do the over side. Time depends on steak thickness but a decent steak will be medium like this. I would poach a chicken breast first and finish it on the griddle, little bit of oil to stop it sticking.
navier_stokes said:
Agreed, oil the meat not the pan. Get the dry pan REALLY hot before you put your meat on.
Same here. John Torode (the Aussie judge on MasterChef) recommends whacking the griddle on the hob on full heat for about ten minutes before meat gets anywhere near it. You will get a bit of smoke while you do this, but as the pan "seasons" the first few times, and the excess oil burns off, it will get less and less (but never completely vanish).Oil your steak/meat/chciken, (lightly) not the pan. Once the pan is hot, chuck meat on, and resist the temptation to prod it. Once side A is finished, turn over, and do side B.
Once you've finished cooking, give the pan a rinse in warm water - try and avoid soap as this will just strip out the "seasoned" oil. If there are any really stuck on bit, just give it a soak on warm water, and use a brush/srotchbite, but go easy.
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