Was looking for a griddle and came upon this, hasn't been priced this low for 3 years.
CamelCamelCamel.
Not my neg but the rough surface actually helps hold seasoning better and you won't really notice it when cooking. Most modern cast iron has this rough surface unless you're paying $$$$$
would flipping eggs be a bit harder? I think a plain steel surface, like what many commercial kitchens use, would suit me better
Nah not really as long as you're not trying to cook them on a dry pan. I do eggs on my camp chef griddle all the time which has a similar surface and I don't have any issues.
stainless steel for the dishwasher win!
Do you just cover two burners on the normal ceramic cooktop?
I had something like this. Cast iron is never smooth. I wish I could get a stainless steel plate that covers the gas stove. You get some in the US but haven't seen it here.
Why does it need to be smooth? I have a pan that's smooth and a pan that isn't, and I use both and they are fine. I feel like the reason they make them not perfectly smooth is because it potentially helps things stick less, but I don't know for sure thats a fact
If you apply enough costs of oil it'll get smooth eventually
Rougher should make things stick more.
I would imagine that most people season cast iron items before cooking with them, so the roughness helps the seasoning (hardened oil layer) stay on. Roughness creates a mechanical bond so it's harder to remove the seasoning layer which is not meant to come off. The top of the seasoned surface becomes smooth because oil is a liquid so should self-level.
I once cleaned up a seasoned cast iron item my partner prepared because the oil was slowly delaminating into little chunks and I wasn't ok with that in our intestines. It wasn't easy to get it fully off.
I'm not sure if the purpose of seasoning is purely to protect the cast iron from rusting. I suppose I could Google.
A stainless steel surface with a tiny bit of oil or butter works really well and not sticky at all. Making an egg for examplez much better in a stainless steel surface. The nice part is the cleaning. Wipe it off and its basically clean. Cast iron, it takes time to create the oil layer which is what makes it "smooth" but even if its done right, which is a lot more work, its not something I would leave out in the stove the entire time.
Couple rounds of seasoning in the oven and you're good to go. This will be fine for burgers, bacon, pancakes etc which most people will be using it for.
You can sand them back till their smooth and then re-season them.
Just note the edge does have a slight lip. Even so, we use it on our induction stove (on the multi-cook zone/power zone where you can you have two burners working together) and it works pretty well. I would prefer it flush.
Also we have to be careful moving it around as there is a little bit of weight and we're conscience to not break the glass top.
Purchased, definitely need a griddle that will last a lifetime. Had an Aldi one that cracked under heat.
Want to use this with an Ikea induction, but doubt it'll sit properly. Are there addons to bridge the gap and connect, like a metal mat to transfer?
I have had one of these for about 3 years now, it’s my favourite Lodge pan. I use it on our induction cooktop on the multi zone section (same as Pleasure Machine does in the comment above) which it fits perfectly on. I like the lip though, as it stops any oil/fat from falling off.
Thanks! Grabbed one.
This looks nearly identical, comes with a few accessories and is cheaper. Does anyone have this one?
https://www.amazon.com.au/Aping-Griddle-Nonstick-Reversible-…
The smooth side doesn't look that smooth. Anyone know a good value steel plate that can cover a dual induction cooker?