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Using a griddle
Cooking with a griddle
A griddle is ideal for cooking a variety of foods. The surfaces of a cast-iron griddle will become
more and more non-stick as cooking oils become baked in. This ‘seasoning’ process can be
started by coating both surfaces of the griddle with cooking oil and baking in the oven at 150
O
C
(300
O
F) for about an hour.
Heat the griddle for a few minutes before using.
Brush the food, not the griddle, with oil, to reduce splatter and smoking.
Cook steak and vegetables at high temperatures on the ribbed side of the griddle. Turn the steak
only once, about halfway through the cooking time. To test, press the surface of the steak. The
softer the meat is, the ‘rarer’ or less well done it will be.
Griddle scones, pancakes, pikelets, polenta and eggs are best cooked slowly at medium to low
temperatures on the flat side of the griddle.
Important!
Prolonged cooking with the griddle at high temperatures may damage the cooktop.
Cleaning a cast-iron griddle
Leave the griddle to cool before cleaning. Scrape away any food residue and wash in warm soapy
water.
Do not scour to the bare metal when cleaning the griddle or you will remove the non-stick
coating that has built up during cooking.
Dry the griddle thoroughly and wipe with a thin coating of cooking oil to prevent rust forming,
especially when the griddle is new.
Galaxy cooktop/hob