Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

Fat Guy

Using an inverted sheet pan as a griddle

Recommended Posts

It's possible I'm the last to hear about this trick, or perhaps it's really as clever as it seemed to me when I saw it yesterday. I was at a street fair for my son's school and one of the booths was selling pancakes. The chef/owner of the restaurant Kitchenette was cooking pancakes on a charcoal grill. Rather than using a cast-iron skillet or heavy cast-iron griddle, she had laid several inverted aluminum sheet pans over the grill and was using those as a griddle surface. The pancakes came out great, so the idea is valid at least in this application.

Not-great cell-phone photo:

countyfairpancakes.jpg

Share this post


Link to post
Share on other sites

Unless they were teflon-coated, I wonder if sheet pans are non-stick enough to be used as a griddle? Every time I bake, I either need to lay down foil/parchment or deal with horrible sticking problems with sheet pans.

Share this post


Link to post
Share on other sites

She was using Pam cooking spray or some commercial equivalent.

I suppose aluminum sheet pans are the same in terms of stickiness as non-anodized aluminum cookware (which is what I see most often in non-fancy restaurant kitchens) and roughly equivalent to stainless.

Share this post


Link to post
Share on other sites

This is a pretty common trick down here in Ecuador, whenever something needs to be cooked a la plancha but no proper plancha is to be had. I'd wager that 99% of sheet pans sold here get used as griddles.... Definitively, this is the method for cooking delicacies like llapingachos over charcoal.

Shalmanese: if you oil your cooking surfaces properly, there's no problem with stickage. Griddle cooking is very, very different from baking in that way.

Share this post


Link to post
Share on other sites

In LA we don't bother to turn them upside down - the street carts use them right side up for our bacon wrapped hot dogs. You can see one in this LA Weekly article.

Share this post


Link to post
Share on other sites

"This is a pretty common trick down here in Ecuador"

"In LA we don't bother to turn them upside down"

Once again New York is playing catch up.

I guess for something that needs to be contained the lip is helpful so right-side-up makes sense. For something like pancakes, where you want to be able to slide the turner under at a low angle, upside-down might be better.

Share this post


Link to post
Share on other sites

I recently sacrificed one to act in lieu of a baking stone for pizza. Works decently.

Share this post


Link to post
Share on other sites

Do you have a picture of how the pancakes came out? You would have to watch you heat so they dont burn on the thin aluminum, and once a griddle sheet pan, always a griddle sheet pan. I like keeping mine clean and warp free, I dont think it would be worth it. I use one a while ago to pour water in to make steam in my oven after the thing heated up to some ungodly tempature, and it hasnt been the same, it feels like it lost its strength, if I bent it, it just sort of stays bent, it doesnt spring back to the way it should be (if that makes sense)

Share this post


Link to post
Share on other sites

They were probably the heavier 12 gauge sheet pans - I have a couple that are much heavier than the standard 18 gauge and do not warp when exposed to direct heat. I've used them on my stovetop and on the barbecue - they don't warp at all.

I've also got a couple of half-size sheet pans that are marked 13 gauge - made by Vollrath.

As soon as you pick them up you can tell they are a lot heavier than the standard pans.

Found an example.


Edited by andiesenji (log)

Share this post


Link to post
Share on other sites

Mine have done double duty inverted as cookie sheets, and for baking flat breads. I also use them right side up on my cooktop to cover two burners when my family craves a White Castle style slider. I load in the very wet onions and can lay out a dozen sliders at a time. I put another sheet on top to trap in the steam. Works great.

Share this post


Link to post
Share on other sites

I wouldn't have thought of the sheet pan trick but a couple years back at downtown Seattle's McCormicks and shmits [sp?] I watched a cook sear a loin of tuna on an upside down cast iron skillet. It was perfectly hot for the 20 second per side sear.

The question is, are these inovations or pure jury rigging?


Edited by RobertCollins (log)

Share this post


Link to post
Share on other sites

  • Similar Content

    • By Smokeydoke
      After a delightful brunch at Koslow's Sqirl restaurant in Los Angeles, I've decided to attempt to cook through her cookbook. I'll post my results here.
       
      Please follow along and join in, if you're so inclined. Her food is wonderful, but I will surmise that her true deliciousness comes from using the best and freshest ingredients. I'll do my best to recreate the magic I felt at Sqirl.
       
      Here's the link to her book at Eat Your Books.
    • By boilsover
      George Jetson, this one's for you:  https://thespoon.tech/the-founder-of-reviewed-com-wants-to-reinvent-cooking-with-robot-cooking-appliance/
    • By Kasia
      ALMOND CUSCUS WITH CRANBERRIES AND PINEAPPLE
       
      I hate getting up in the morning. My household knows that before 8 o'clock I'm unbearable, and because almost every day I wake up much earlier, I tend to be unbearable more frequently than I want. Every extra five minutes of sleep is priceless, so I appreciate a good breakfast that is not too complicated and is quick to prepare.

      Recently, I have been preparing breakfast with groats and flakes. This time I chose cuscus. This product is a cross between pasta and groats, and it doesn't need long to prepare. It is enough to add hot water or milk and leave for a few minutes. I added some fresh pineapple, cranberries and banana. I spiced it up with some hot chili pepper .

      Ingredients (for 2 people)
      125g of cuscus
      400ml of almond milk
      1 tablespoon of honey
      1 teaspoon of vanilla essence
      2 slices of fresh pineapple
      1 teaspoon of minced chili pepper
      150g of fresh cranberries
      2 tablespoons of brown sugar
      1 banana
      4 tablespoons of flaked almonds

      Wash the cranberries and put them into a pot. Add two tablespoons of water and the brown sugar. Boil, stirring gently until the cranberries burst and the sauce has thickened. Boil the almond milk with the vanilla essence. Pour the milk onto the cuscus and leave for 5-7 minutes. Slice the banana and roast the almond flakes. Peel the pineapple and dice it. Mix the pineapple, chili pepper and honey. Add the pineapple to the cuscus and mix it in. Put the mixture into two bowls. Put the cranberries and banana on the top and sprinkle with the almond flakes.

      Enjoy your meal!

    • By Kasia
      LUNCH FROM THE JAR, I.E. LAYERED SALAD IN THE OFFICE
       
      Most of us take lunch boxes to the office. Some lucky people can warm their food up at work The rest have to eat sandwiches. Sandwiches are great, but even if we absolutely love them we could get fed up with them in the end. Regardless of where we work we can save the situation with salads. Every day we can prepare a different one and we have an entirely new lunch. If we also take an attractive dish, we have something that is not only tasty but also glamorous.

      I would like to share with you the recipe for a salad which looks equally as beautiful as it is yummy. The chickpeas and groats make it a satisfying and balanced meal, after which we won't be hungry. I think that if you prepare your lunch in the morning and plan to eat it at lunchtime, we should keep the salad and the dip separately. Otherwise, after a few hours in the jar, we have an unappetising dish with squishy lettuce, which isn't what we want, is it?

      Ingredients (for 2 people)
      1 beetroot
      200g of tinned chickpeas
      100g of bulgur
      1 carrot
      1 fresh green pepper
      4 lettuce leaves
      200g of natural yoghurt
      handful of minced chives
      1 small chili pepper
      salt and pepper

      Clean the beetroot and bake or boil it. Grate the beetroot and carrot. Cut the pepper into thin strips. Boil the bulgur in salty water. Arrange in layers in a jar the beetroot, chickpeas, pepper, bulgur, carrot and lettuce. Dice the chili pepper. Mix the natural yoghurt with the chives and chili pepper. Spice it up with salt and pepper. Add the dip to the salad just before serving.
       
       

    • By Kasia
      Omelette with courgette and tomato salsa.
       
      Today I added a bit of chili pepper to tomato-basil salsa. Because it was quite spicy I decided to add it to a mild dish. I prepared an omelette with courgette and goat cheese. The salsa added an excellent piquancy to it. I recommend this dish for a fast and light meal.

      Ingredients:
       
      omelette
      3 eggs
      150g of courgette
      3-4 slices of goat cheese
      2 tablespoons of milk
      1 tablespoon of flour
      1 tablespoon of butter
      salt and pepper
       
      salsa
      2 tomatoes
      3 tablespoons of minced basil
      quarter of an onion
      2 cloves of garlic
      half a chili pepper
      3 tablespoons of olive oil
      2 tablespoons of lemon juice
      1 teaspoon of honey
       
      Start by preparing the salsa. Cube the tomato and dice the garlic, onion and chili pepper. Mix the vegetables together. Make a sauce with the olive oil, lemon juice and honey. Add it to the vegetables and mix it in. Leave in the fridge.
      Slice the courgette very thin. Whisk the eggs with the milk and add the flour. Spice it up with salt and pepper. Melt the butter in a pan. Pour half the egg mass into it and fry for a while at medium heat. Arrange half of the courgette slices on top along with the slices of goat cheese and the rest of the courgette. Pour the rest of the egg mass onto it and fry it. When the eggs have congealed, turn the omelette upside down and fry for a few seconds. Serve at once with the tomato salsa.

      Enjoy your meal!
       
       

  • Recently Browsing   0 members

    No registered users viewing this page.

×