Griddle

[RickBehl]

Hi,

Wonder if anyone could help.

I have been using a cast iron griddle for a while.

While it has served me well, providing me with a great

way to cook steaks/chops/fish, etc, I still find that

occasionally, food will stick to the ridges of the griddle.

The last time I used it, I was wanting some nicely griddled

haloumi cheese for a salad, and the cheese kind of

half stuck/half seared itself to the pan.

Anyone have any tips on how to cook/care for a griddle ?

Thanks

Rick

[Suzanne F]

If you do a search on "cast iron" (without the quotes) on the Cooking forum and specify Any Date and newer, you'll get lots of information. Not every thread will have what you're asking, but a lot will. This is a topic near and dear to many of us.

Or you can just cast your click here and take the easy way out.

I wonder if you had the pan hot enough to mark the cheese fast without cooking it so long as to melt it? But then I've never tried it, so I could be wrong.

[RickBehl]

Thanks, I'll take a look !

Rick

[Jinmyo]

Rick, did you rub the haloumi with oil?

[RickBehl]

Kind of an improvised spur of the moment recipe.

Marinaded the thinly sliced haloumi in combination of olive oil,

lemon juice and fresh mint.

Then griddled the cheese, and added to a bed of cos lettuce, tomato, radish and lebanese cucumbers. Finally dressed with

some olive oil, salt, pepper and fresh mint.

Kind of a middle eastern dish,

Rick

[silentbob]

Question for the kitchenware experts -- how important is it to have a griddle in one's kitchen? I have always made pancakes, eggs, etc. in a small, shallow non-stick frying pan. Would a griddle improve the cooking, and how so?

[melkor]

The main advantage of a griddle as I see it is that you can make far more pancakes on a double burner griddle than you can in a fry pan. Cast iron will also give you a better crust on the pancakes than non-stick can.