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Griddle

A griddle is a cooking device featuring a broad, flat surface—typically made of cast iron, steel, or other heat-retaining materials—upon which food is cooked directly over a heat source, distinguishing it from grills by its smooth, non-grated design that allows for even heat distribution and easy flipping of items like pancakes or burgers.^[1]^[2]^[3] Griddles have been used for centuries across cultures. In modern contexts, they serve both residential and commercial purposes due to their ability to maintain consistent temperatures over large areas.^[4] Common types include stovetop griddles that fit over burners for indoor use, electric models with built-in heating elements for countertop convenience, and outdoor propane or gas-powered versions popular for camping and backyard cooking.^[5] Materials like cast iron provide superior heat retention for searing, while non-stick coatings on aluminum or ceramic options simplify cleanup and reduce oil needs.^[6]^[7] In the United Kingdom and Scotland, the term "girdle" is often used interchangeably with "griddle."^[8]

Etymology and Origins

Etymology

The term "griddle" entered the English language in the early 13th century as a shallow frying pan or cooking surface, derived from Middle English gridil or gredil, denoting a gridiron.^[9]^[1] This form originated from Anglo-Norman gredil and Old French gredil or graille, which signified a small grating or lattice used for cooking.^[9]^[10] Ultimately, these trace back to Latin crāticula, a diminutive of crātis meaning "hurdle" or "wickerwork," evoking a latticed structure for supporting food over heat.^[9]^[11] The word's evolution reflects broader Indo-European roots associated with grids and lattices, influencing related English terms like "grill" and "grate," as well as French gril, all sharing the Latin crāticula lineage. By the 13th century, "griddle" had become established in English texts to describe cooking implements akin to early gridirons, though its precise applications varied with regional dialects.^[9]^[12]

Early Origins

The earliest known use of flat cooking surfaces dates to the late Epipaleolithic period at the Natufian site of Shubayqa 1 in northeastern Jordan, part of the Fertile Crescent, where charred remains of flatbreads were discovered in fireplaces dating to approximately 14,400 years ago. These fireplaces, constructed from flat basalt stones arranged in a circular pattern about 1 meter in diameter, served as the cooking apparatus, with dough likely placed directly on the heated stones or in the surrounding ashes to bake. This innovation marked an initial shift toward controlled heat application for food preparation among hunter-gatherer communities experimenting with wild cereals and tubers.^[13] During the Neolithic period around 10,000 BCE, flat stones remained central to cooking practices in Fertile Crescent settlements, facilitating the processing and baking of early agricultural products like emmer wheat. Archaeological evidence from Neolithic sites reveals the use of stone tools and surfaces for grinding and baking, reflecting a continuation and refinement of these methods as communities transitioned to sedentism and domestication. By the Late Neolithic (7000–5000 BCE), specialized grooved stone trays—originally for husking grains—were repurposed as baking platforms for large, seasoned flatbreads, such as early forms of focaccia-like breads made with emmer wheat and flavored with wild herbs and seeds, demonstrating evolving techniques for even heat distribution and flavor infusion.^[14] By 3000 BCE, ancient civilizations in Mesopotamia and Egypt had advanced from rudimentary open-fire hearths to more defined flat cooking surfaces, incorporating simple clay and stone prototypes for efficient heat conduction. In Mesopotamia, sites like Tell Abu Salabikh and Tell Barri yield evidence of stone slabs placed over embers for baking flatbreads, while Egyptian practices involved dough spread on hot stones or early clay griddles above flames, as depicted in tomb reliefs and supported by oven remnants from the Old Kingdom. These developments relied on the principle of conductive heat transfer, where the flat surface absorbed and evenly radiated thermal energy from underlying embers or flames, promoting uniform cooking without charring and enabling larger-scale food production.^[15]^[16]

Historical Development

Middle East and Asia

In the Indian subcontinent, the tava (or tawa), a flat, round cooking utensil typically crafted from cast iron or clay, played a central role in the preparation of staple flatbreads such as roti, paratha, and chapati. This utensil allowed for efficient cooking over open flames or hearths, enabling the dough to be rolled thin and cooked quickly to achieve a soft yet slightly crisp texture essential to daily meals. The tradition of using such griddles for flatbreads traces its roots to the ancient practices of the Indus Valley Civilization (c. 3300–1300 BCE), where archaeological evidence suggests early forms of baked goods were produced on heated surfaces, reflecting the region's reliance on wheat and barley as dietary staples.^[17] The tava's design facilitated the cultural emphasis on unleavened breads, which were portable, nutritious, and integral to communal dining and religious rituals across South Asian societies from ancient to early modern times. In the Middle East, particularly in countries like Lebanon and Syria, the saj emerged as a key griddle for baking thin flatbreads such as pita, markook, and shrak. Constructed as a convex metal plate, often from iron or steel, the saj was positioned over wood or charcoal fires to create even heat distribution, allowing dough to be stretched extremely thin and baked in seconds for a chewy yet tender result. This utensil's use dates back centuries in the Levantine region, with historical accounts linking it to the broader tradition of flatbread production that spread from the Fertile Crescent, where metal griddles like the saj became standardized tools for nomadic and settled communities alike. The saj not only supported the dietary foundation of bread-based meals but also held cultural significance in social gatherings, where women often prepared large quantities for family and festivals, preserving communal bonds through shared culinary practices.^[17]^[18] Trade routes along the Silk Road facilitated the exchange of culinary techniques and utensils between the Middle East and Asia, notably influencing Chinese cooking during the Tang Dynasty (618–907 CE). Central Asian influences introduced flatbread preparation methods, contributing to breads like nang bing (a type of flatbread popular in western China) and shaobing, which adapted naan-style techniques to local wheat flours and hearths.^[19] These innovations enriched Tang-era cuisine by incorporating heating surfaces for quick-cooking staples, blending regional methods for even baking with Chinese preferences for layered, flaky textures achieved through repeated folding and contact. This cross-cultural diffusion underscored the griddle's role in adapting foreign influences to suit diverse staples, enhancing the versatility of bread-making in imperial kitchens and among traders. In East Asia, similar flat griddles appeared in Japan as teppan during the Edo period (1603–1868 CE), used for cooking items like okonomiyaki over charcoal or gas.^[20]

Europe and the Americas

In Great Britain, the use of griddles emerged prominently during the medieval period, particularly in Wales, where bakestones—flat plates made of slate or cast iron—were employed for baking oatcakes. These bakestones, heated over open fires, allowed for the preparation of simple, unleavened oat-based breads that formed a staple in rural diets, reflecting adaptations to local grains and fuel sources. The tradition, rooted in Celtic practices, emphasized portability and efficiency for hearth cooking in modest households.^[21]^[22] The adoption of griddles in the United States began during the colonial era in the 17th century, evolving from European girdles introduced by settlers to suit New World ingredients and cooking needs. Colonists adapted these tools for frying pancakes, often called hoecakes or johnnycakes, using cornmeal or buckwheat flour, which were abundant and easier to process than wheat. Similarly, cornbread variants were cooked on griddles, providing quick, versatile flatbreads that supported frontier lifestyles and integrated Native American influences on corn usage. This shift marked a practical evolution, prioritizing cast-iron durability over fragile slate for the demands of colonial hearths.^[23]^[24] In Latin America, the comal represents an ancient griddle variant used in Mexico and Central America, tracing its origins to pre-Columbian Maya and Aztec civilizations in prehispanic periods (c. AD 1000–1300). Crafted initially from clay and later incorporating metal in some regions, the comal facilitated the nixtamalized corn dough's transformation into thin, flat tortillas over low, even heat from wood fires. Essential to daily sustenance and rituals, it underscored the centrality of maize in Mesoamerican agriculture and cuisine, with archaeological evidence confirming its widespread use across household and communal settings.^[25]^[26]

Types of Griddles

Traditional Griddles

Traditional griddles are primarily constructed from natural materials such as cast iron, unglazed clay, or stone, enabling direct exposure to open flames or embers in non-commercial cooking environments. The Indian tava, a flat, round cast iron griddle, exemplifies this tradition, where the metal's high heat retention allows for quick cooking of flatbreads like chapati and roti without excessive fuel use.^[15] In Mexico, the comal is typically handmade from unglazed clay, providing even heat distribution for toasting corn tortillas, roasting chiles, and charring vegetables, a practice rooted in Mesoamerican culinary methods.^[27] Construction of these griddles emphasizes simplicity and artisanal techniques suited to local resources. Cast iron tavas are made from metal, creating a durable surface resistant to warping under repeated heating.^[15] Clay comals are formed by hand-coiling or molding local earthenware, then fired for structural integrity for daily use.^[27] To develop non-stick properties, especially on cast iron surfaces like the tava, a natural seasoning process is applied: a thin layer of oil is heated on the griddle at high temperatures (around 200–250°C), polymerizing the fat into a protective, slick coating that improves with each use and prevents food adhesion.^[28] These griddles excel in portability and fuel efficiency, making them ideal for rural, nomadic, or resource-limited settings. The saj, a convex metal griddle often made from iron or steel, can be easily transported and balanced over small open fires, minimizing wood or dung fuel consumption while producing thin, charred flatbreads like manakish.^[15] This design allows heat to radiate efficiently from below, cooking dough in seconds and supporting subsistence cooking in arid environments. Originating from historical practices in the Middle East and Asia, such griddles continue to embody sustainable, low-tech approaches to traditional meal preparation.^[15]

Commercial Griddles

Commercial griddles are heavy-duty flat-top cooking appliances engineered for high-volume operations in restaurants, cafeterias, and other food service settings, prioritizing scalability, rapid heat recovery, and consistent performance under demanding conditions.^[29] In the United States, flat-top griddles emerged as essential commercial equipment during the 20th century, particularly gaining prominence in the 1940s and 1950s amid the expansion of diners and fast-food establishments, where they supported efficient preparation of breakfast items and grilled fare.^[29] These units typically measure 36 to 72 inches in width to accommodate large batches, with polished stainless steel surfaces that provide even heat distribution, corrosion resistance, and straightforward sanitation. Companies like Garland, with roots in commercial cooking since the late 19th century, contributed to their development through robust, gas- or electric-powered models suited for professional kitchens.^[30] Essential features of modern commercial griddles include multiple thermostatically controlled zones, enabling chefs to maintain distinct temperatures across the surface for diverse cooking tasks—such as searing steaks at high heat while simmering sauces at lower settings—and advanced grease management systems, like sloped surfaces with rear grease troughs and removable drawers, to minimize fire risks and simplify cleanup. These attributes enhance operational efficiency in busy environments, allowing simultaneous preparation of varied menu items without cross-contamination of flavors.^[31] The adoption of commercial griddles extends globally, exemplified by their use in Japanese teppanyaki cuisine, where large cast-iron plates facilitate interactive, high-heat cooking of meats, seafood, and vegetables; this style originated in 1945 with the establishment of Misono in Kobe, the world's first teppanyaki restaurant, which adapted traditional iron griddles for Western-influenced steak preparation.^[32] Such innovations reflect an evolution from earlier traditional designs, scaled up for professional demands in diverse culinary contexts.^[29]

Domestic Griddles

Domestic griddles are compact, user-friendly cooking appliances designed primarily for home kitchens, offering versatility for preparing breakfasts, lunches, and casual meals without requiring large professional equipment. Electric models gained widespread popularity in the post-World War II era, as manufacturers shifted focus to consumer appliances amid the housing boom and rising demand for time-saving tools. Presto, a leading brand, introduced innovative electric cooking appliances like the Control Master heat control in 1956, enabling fully submersible skillets and griddles that simplified cleanup and set industry standards for home use.^[33] These early electric griddles featured adjustable temperature controls, while non-stick coatings—pioneered in the mid-1950s with PTFE bonding to aluminum—reduced oil needs and eased maintenance.^[34] Stovetop griddles provide a non-electric alternative for home cooks, often made from durable cast iron for superior heat retention and compatibility with various cooktops. Reversible cast iron models, such as those from Lodge, feature a smooth side for griddling and a ridged side for grilling, making them suitable for both indoor stovetop use and outdoor setups like campfires or portable burners.^[35] These griddles integrate seamlessly with modern appliances, including induction cooktops, where their magnetic properties ensure efficient, responsive heating without the need for electricity.^[35] Outdoor propane or gas-powered domestic griddles, such as those from Blackstone, have also gained popularity for backyard cooking as of November 2025, offering large surfaces for family meals.^[36] As of 2025, domestic griddles incorporate advanced innovations emphasizing convenience and sustainability. Smart electric models, like the Current Backyard Griddle, offer app-based controls for precise temperature monitoring, recipe guidance, and remote operation via Wi-Fi, enhancing user experience for indoor and balcony cooking.^[37] Eco-friendly designs are also prominent, with PFAS-free ceramic non-stick surfaces that prioritize health and durability over traditional coatings.^[38]

Culinary Applications

Traditional Dishes

In Indian cuisine, the dosa is a quintessential South Indian dish prepared on a tava, a traditional concave cast-iron griddle. The batter, made from fermented rice and urad dal, is poured onto the hot tava and spread thinly in a circular motion using the base of a ladle to form a crisp crepe about 7 to 8 inches in diameter. It cooks for 2 to 3 minutes on the first side until the edges dry and the bottom turns golden and crisp, often with a drizzle of oil around the perimeter; for plain dosas, it is typically not flipped, though variations may include a brief second side.^[39] Mexican tortillas, fundamental to the country's culinary heritage, are crafted on a comal, an unglazed clay or metal griddle heated over an open flame. Masa, a dough of nixtamalized corn, is pressed by hand or with a tortilla press into flat rounds approximately 6 inches across and about 1/8 inch thick, ensuring elasticity for pliability. The tortillas are placed on the preheated comal and toasted briefly, about 30 to 60 seconds per side, until they puff slightly, develop light brown spots, and achieve a soft, flexible texture ideal for folding or wrapping.^[40]^[41] In Welsh tradition, oatcakes exemplify rustic griddle baking on a bakestone, a flat slate or iron surface that distributes even heat for consistent results. The batter, combining fine oatmeal, flour, yeast, and warm milk-water, is spooned onto the greased, moderately hot bakestone to form rounds 8 to 9 inches wide. They cook for 2 to 3 minutes per side until the surface dries, bubbles form, and both sides achieve a golden-brown hue with a slightly crisp exterior and soft interior, highlighting the bakestone's role in creating hearty, textured fare.^[42]

Modern Dishes

In American diners, flat-top griddles remain central to preparing iconic staples like hamburgers and pancakes, enabling efficient, high-volume cooking that defines the casual dining experience. The smash burger technique, popularized in mid-20th-century diners and refined in contemporary recipes, involves portioning ground beef into loose balls and pressing them firmly onto a preheated griddle surface at high heat—typically 400–500°F—to form thin patties with extensive crust formation and crispy edges from the Maillard reaction.^[43] This method maximizes flavor through increased surface area contact, distinguishing it from traditional formed patties. Similarly, pancakes are griddled in batches on the even heat of flat-tops, where temperatures around 375°F promote uniform browning and fluffiness without flipping too early, a practice that echoes diner efficiency since the 1930s.^[44] Asian-American culinary fusions have elevated griddle cooking by adapting dishes like okonomiyaki on teppan-style surfaces, blending Japanese traditions with Western influences for customizable, savory pancakes. In these preparations, a base batter incorporates shredded cabbage for texture, layered with proteins such as pork or seafood, and finished with toppings like bonito flakes, mayonnaise, and okonomiyaki sauce, all cooked interactively on the hot iron plate.^[45] This style, which evolved from postwar American adaptations of teppanyaki—originally tied to okonomiyaki griddling—has appeared in fusion eateries, often incorporating local ingredients like cheese or bacon for broader appeal.^[46] Reflecting 2020s wellness trends, griddles support health-conscious options by facilitating low-oil cooking of grilled vegetables and plant-based patties, aligning with rising demand for sustainable, quick-prepare meals. Vegetables such as zucchini, bell peppers, and eggplant can be sliced and griddled with minimal or no added fat, caramelizing natural sugars for enhanced flavor while preserving nutrients through brief, high-heat exposure.^[47] Plant-based patties, made from beans, grains, or veggies, hold together well on the flat surface, offering a smoky char without excessive oil, as seen in recipes emphasizing grillability and reduced calorie density.^[48] These applications underscore the griddle's versatility in modern diets prioritizing plant-forward, efficient cooking.

Design and Technical Features

Materials and Construction

Griddles are primarily constructed from materials selected for their thermal properties, durability, and resistance to wear. Cast iron remains a staple due to its exceptional heat retention, which stems from its relatively low thermal conductivity of approximately 50 W/m·K, enabling sustained high temperatures ideal for searing and slow cooking.^[49] Aluminum, by contrast, provides lightweight construction and rapid, even heat distribution with a thermal conductivity of about 205 W/m·K, making it suitable for quick-cooking applications where portability is valued.^[50] Stainless steel is commonly used for its superior corrosion resistance, attributed to the chromium oxide layer that protects against rust and oxidation even in humid or acidic environments.^[51] In commercial settings, griddles often employ thick plates of hot-rolled or cold-rolled steel, typically 1/4 to 3/4 inch thick, formed from a single piece with bent or raised edges to contain spills and bolster structural rigidity during heavy use.^[52] These edges are achieved through bending and minimal welding, enhancing longevity in high-volume kitchens without compromising the plate's flatness. Domestic griddles, designed for home use, frequently incorporate polymer-based non-stick coatings such as PTFE (Teflon) or ceramic-infused layers applied via spray or dip methods, which reduce friction and simplify cleanup while adhering firmly to the base metal.^[53] Cast iron griddles require a specific seasoning process to develop their protective surface, where oils or fats are applied and heated above their smoke point, triggering polymerization that cross-links the fatty acids into a durable, carbonized patina.^[54] This layer not only imparts natural non-stick qualities but also shields the iron from moisture-induced corrosion, with repeated seasoning building a thicker, more resilient barrier over time.^[55]

Heat Sources and Controls

Griddles traditionally rely on open-flame heat sources such as wood or charcoal, which provide direct radiant heat for cooking on flat surfaces like cast iron tawas or planchas.^[56] These fuels burn at variable temperatures, often reaching 600-900°F depending on the wood type and airflow, allowing for high-heat searing but requiring manual adjustment to maintain consistency.^[57] In contrast, modern commercial griddles use gas burners that deliver controlled outputs of 20,000-50,000 BTU per hour, enabling rapid recovery times and even heat across larger surfaces for high-volume operations. Some electric griddles, particularly advanced or commercial models, incorporate heating elements paired with proportional-integral-derivative (PID) controllers to achieve precise temperature maintenance within ranges of 200-500°F, minimizing fluctuations to within 5-10°F for delicate cooking tasks like eggs or crepes.^[58] These systems use feedback loops to modulate power to the elements, ensuring uniform heat distribution that complements the griddle's material properties.^[59] Safety features in contemporary griddles include automatic shutoff mechanisms, such as high-limit thermostats that interrupt gas or power supply if temperatures exceed safe thresholds, preventing fires or overheating.^[60] Zone dividers, often made of stainless steel, create physical barriers on the cooking surface to isolate foods and reduce cross-contamination risks, aligning with post-2010 NSF/ANSI 7 standards for commercial kitchen sanitation and food protection.^[61]^[62]

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[59]
Chemistry of Cast Iron Seasoning: A Science-Based How-To
Jan 28, 2010 · Seasoning involves applying a drying oil like flaxseed oil, baking it above its smoke point to polymerize it, creating a hard film.
[60]
https://stilesfoodequipment.com/product/chefmate-griddles/
[61]
BBQ 101: Learn How to Build a Barbecue Fire In a Wood and ...
Sep 1, 2022 · For wood, use a basket weave pattern with thinner, drier pieces and ignite with oil-soaked paper. For charcoal, start with coals in a chimney ...
[62]
Nieco Control, Pid Temp, Electric, 100-240Vac 27772 - eBay
Free deliveryNieco 27772. $1319.93. Nieco 27772 Control, Pid Temp, Electric, 100-240Vac. This is a genuine OEM replacement part from Nieco.
[63]
PID Temperature Controllers: Complete Usage Guide - Powerblanket
Jul 18, 2023 · The controller adjusts the amount of electrical energy to the heating element ... If a temperature controller has a range of 0 to 400°C ...
[64]
Chefmate® Griddles - Stiles Food Equipment
• Large cold zone, prolongs oil life and prevents food particle carbonization. • High limit thermostat with auto gas supply shut off. • One set of 4 casters ...
[65]
https://www.webstaurantstore.com/accutemp-at2a49212-moveable-griddle-divider-for-accusteam-30-deep-griddles/989AT2A49212.html
[66]
NSF Food Equipment Standards
NSF/ANSI 7 establishes minimum food protection and sanitation requirements for the materials, design, manufacture, construction and performance of commercial ...Missing: post- 2010