A griddle pan is a big, flat cooking surface; modern ones tend to be square or rectangular, while older antique ones are often rounded. A griddle's shallow edges make it ideal for cooking foods like pancakes, eggs, and burgers, which would otherwise be difficult to flip in a skillet. There is a wide range of griddles available in various materials. However, if you want the best griddle then buy Circulon Non-Stick Hard Anodized Square Griddle Pan. This 28cm griddle pan is made to make your cooking effortless and enjoyable.
What is a griddle?
The griddle is similar in design to a hotplate in that it has a flat, smooth metal surface with the burners situated directly underneath. It's used for direct cooking of meals. Simply put, it's a large frying pan without a handle or sides.
They come in a variety of sizes, from those suitable for commercial kitchens to those that can fit in the middle of a hob. A griddle's major quality is its consistency in being flat. If not, liquids will pool in one area.
Circulon Non-Stick Hard Anodized Square Griddle Pan has a heavy-gauge, hard anodised construction that ensures fast, even heating. Its premium design completely eliminates thot spots that can burn foods while providing better browning and searing.
Can a griddle replace a grill?
You will be glad to know that griddles and grills can be used interchangeably for some dishes but not others due to the differences in their cooking surfaces and how heat is administered to the food.
What is the difference between a griddle and a grill?
The contrast is striking. Flat, even surfaces characterise griddles. Whether it's a solid plate or made of bars with spaces in between, grills are easily identifiable by the unique ridges they have, which allow food to cook directly over the flame.
Cooking and browning occur uniformly throughout the full metal surface of a griddle. The meal is never brought close to the flames or heat source.
Grilling requires more heat than griddling does. The grill grate conducts the heat from the fire below it directly. The metal browns or burns at the site of contact because it absorbs and concentrates the heat. These are the perfect grill marks for steaks and hot dogs.
Choosing the best griddle:
The size and weight of the griddle you purchase are important factors to think about. Large cast-iron griddles, in particular, may be quite cumbersome. The convenience of a lightweight nonstick griddle is enticing, but it is not as durable as cast iron and cannot be heated to very high temperatures. Therefore, Circulon Non-Stick Hard Anodized Square Griddle Pan comes as the best solution.
How to cook on a griddle?
Before you start cooking, give your griddle a few minutes to warm up on medium heat. This will help make sure your food cooks at the same rate throughout the entire surface of the pan. Getting those coveted "char marks" is another benefit of preheating.
Using the tongs, transfer the meat and/or vegetables to the hot pan so that the slices are perpendicular to the ridges. To prevent the pieces from being stuck together, a half-inch separation between them is recommended.
Don't be tempted to flip the food before it's ready; doing so could obscure the sear marks. Instead, let everything sit undisturbed for at least a minute before checking to see if it needs to be flipped.
With tongs, you may flip the meal over and ensure that it cooks uniformly. By using a griddle pan, food might easily burn if you're not paying attention. Time in the pan will change according to ingredients and slice thickness. Meat and fish should reach an internal temperature of 165 degrees Fahrenheit before being served. If you want your meal to have a distinctive diamond char pattern, you can continue to flip and rotate it until it's done cooking.