This one is wearing out, very warped now.

What should I be looking for? Griddle gets used for...mostly scrapple. Corn fritters, maybe.

Do they all warp eventually? Every one I used has eventually warped. I never shopped for a "good" one.

JRinPA wrote: ↑Sun Oct 13, 2024 4:09 pm This one is wearing out, very warped now.

What should I be looking for? Griddle gets used for...mostly scrapple. Corn fritters, maybe.

Do they all warp eventually? Every one I used has eventually warped. I never shopped for a "good" one.

What do you mean by a square griddle pan?
I know it sounds like a stupid question but people call things by different names.
All of mine are cast iron Lodge and some other thing.
Flat on one side and ridges on the other.
To me a griddle is flat.

Here you go.
I had totally forgotten about the aluminum ones.
I haven't seen one since I was a teenager.

This one will last the rest of your life.

https://www.lodgecastiron.com/product/s ... ?sku=L9SGR

5730-20GBK is what I have now. An 11" cuisinart, teflon on top, circular heat transfer pad built into the bottom. The rest of bottom is coated.

Yep this one was aluminum.

One of these:https://www.ebay.com/itm/156232222011

JRinPA wrote: ↑Sun Oct 13, 2024 5:05 pm 5730-20GBK is what I have now. An 11" cuisinart, teflon on top, circular heat transfer pad built into the bottom. The rest of bottom is coated.

Yep this one was aluminum.

One of these:https://www.ebay.com/itm/156232222011

If it's warped in the middle you can whack it with a brass hammer to knock the warp out.
I've done it with a couple of Magnalite kettles that got too hot too fast.
Just set it on a solid surface face down and whack then check with a straight edge.
What have you got to lose.

JRinPA wrote: ↑Sun Oct 13, 2024 5:05 pm 5730-20GBK is what I have now. An 11" cuisinart, teflon on top, circular heat transfer pad built into the bottom. The rest of bottom is coated.

Yep this one was aluminum.

One of these:https://www.ebay.com/itm/156232222011

I would get the GreenPan hardened anodized aluminum version for an extra $10. But if you want something that lasts forever, go with cast iron.

So probably either get the Lodge cast iron griddle. Or spend extra money to buy a GreenPan if you want nonstick and less upkeep, which is ceramic coated around anodized aluminum. I avoid cooking with any aluminum unless it's anodize, and hardened version will help resist warping. Also most of their pans are flat bottom and heat up very quickly with induction. Cast iron however will probably give nicer grill texture if that's what you're looking for specifically.

For induction glass stoves, I've been using these pfas free ceramic pans that have flat bottom, they heat up very fast so I never use very high heat, and they seem to lose their nonstick if the temp is too high. Also spray can oil have lecithin in them which result in sticky residue so shouldn't be used. I find that while cooking, ceramic nonstick isn't comparable to ptfe teflon nonstick, but using wooden spatula easily move stuff around, so it haven't been a problem for me. The issue with durability with these new ceramic pans, there are lots of unhappy customers. Imo, it's mostly down to knowledge of the person in taking care of their cookware. I use baking soda to clean these ceramic pan whenever the meat get carbonized and sticks to the coating, but generally that don't happen anymore since I watch my temperature and preheat with oil.

The "experts" say to get a good non-stick coated aluminum griddle pan for the absolute best cooking results. And, they say to throw the old one out, when it is time.

For me, just about every cooking pot or pan will last generations, except for my griddle.

The stove is not induction. Just glass top with terrible temperature control and the switches have been sticking for years when moody. I hate it, but it is here to stay, I think.

I can probably get natural gas now. Every summer now, they rip up the street three separate times to lay it a little further. The baseboard heat and hot water are oil burner. If I ever make the switch to natural gas I will probably get a gas stove, but until then, I'll make due with this one.

I saw an article where someone found a like new Al clad square griddle Pan for I think 6 dollars at Goodwill.

I'm still looking for that bargain non stick griddle at the thrift stores.
All I'm finding is garbage.
Darn it.

worth1 wrote: ↑Thu Oct 24, 2024 6:52 pm I'm still looking for that bargain non stick griddle at the thrift stores.
All I'm finding is garbage.
Darn it.

When one thinks it's a bargain, it usually isn't.

What exactly are you looking for? A square, single burner, coated aluminum one?

Tormato wrote: ↑Thu Oct 24, 2024 9:05 pm

worth1 wrote: ↑Thu Oct 24, 2024 6:52 pm I'm still looking for that bargain non stick griddle at the thrift stores.
All I'm finding is garbage.
Darn it.

When one thinks it's a bargain, it usually isn't.

What exactly are you looking for? A square, single burner, coated aluminum one?

Preferably square non stick with thick aluminum.
Pan or griddle to make scrambled eggs.

worth1 wrote: ↑Fri Oct 25, 2024 9:06 am

Tormato wrote: ↑Thu Oct 24, 2024 9:05 pm

worth1 wrote: ↑Thu Oct 24, 2024 6:52 pm I'm still looking for that bargain non stick griddle at the thrift stores.
All I'm finding is garbage.
Darn it.

When one thinks it's a bargain, it usually isn't.

What exactly are you looking for? A square, single burner, coated aluminum one?

Preferably square non stick with thick aluminum.
Pan or griddle to make scrambled eggs.

For scrambled eggs, I like my 8" (diameter at top) Blue Diamond fry pan/skillet. Flipping, for me, is not critical with scrambled eggs. About $15 at WalMart.

I use a square nonstick-coated aluminum griddle for extremely easy flipping of pancakes and a tall Reuben.

I haven't used those two for cooking anything else.

Cast Iron is also for specialty things, like the new 15" skillet will only be for cornbread.

The stainless steel pots and pans come out for everything else.

The Blue Diamond at Walmart seems like a reasonable brand at a goog price.
I'll look into it.
A hundred and something dollars for this stuff is a total rip off.

I didn't want to go to Walmart so I picked up a 12 inch round store brand skillet at HEB for 17 dollars called our goods.
Ceramic nonstick coating.
Reasonable weight.
Works on all stove tops.
Reviews on these things definitely say the high price stuff isn't worth it.
All these people complaining about stuff sticking because they aren't using a little oil.
I use oil.
You can throw money at not being able to cook.
All this one is for is mostly eggs.

For me the square griddle is for
scrapple
french toast, sometimes
any fried sandwiches, reubens, cheese sandwiches, whatever - need four spots.
not really for eggs, round skillet for that.

I don't know about using cast iron...I want it to cool off fairly fast. I don't store the griddle in cabinet under the stove. I don't wash it, I just let the tallow congeal in place, then store it to side of the stove on a vertical holder. Using butter I would wipe it after cooling. That wire holder stores (vertically) cookie sheets, wire racks, cutting boards, and the square skillet. Found the holder at Ollies after much searching, only one they had left. In this area, Mom had a glass jar for rice and bigger glass bucket for potato flakes. That was a good change I made for use of space, for my cooking.

My problem with a teflon griddle is absolutely simply over heating it. It only takes a few mistakes and they are warped.

JRinPA wrote: ↑Sat Oct 26, 2024 6:21 pm For me the square griddle is for
scrapple
french toast, sometimes
any fried sandwiches, reubens, cheese sandwiches, whatever - need four spots.
not really for eggs, round skillet for that.

I don't know about using cast iron...I want it to cool off fairly fast. I don't store the griddle in cabinet under the stove. I don't wash it, I just let the tallow congeal in place, then store it to side of the stove on a vertical holder. Using butter I would wipe it after cooling. That wire holder stores (vertically) cookie sheets, wire racks, cutting boards, and the square skillet. Found the holder at Ollies after much searching, only one they had left. In this area, Mom had a glass jar for rice and bigger glass bucket for potato flakes. That was a good change I made for use of space, for my cooking.

My problem with a teflon griddle is absolutely simply over heating it. It only takes a few mistakes and they are warped.

Scrapple seems labor intensive. Do you use basically a "pumpkin spice" and black pepper? Maple syrup after frying?

scrapple is just fried off. 10 minutes on each side on low to brown it. Pork scrapple needs no shortening on the pan. But my scrapple often doesn't use pork, usually, so it takes a little something between the slices and the pan.

The way I make the batch of scrapple does take some labor, absolutely. A pumpkin spice blend can work. I made something like that a couple months ago. People like it, but it was a little different. The way I usually finish, it is mostly salt with just some few spices added. It takes some iterations to find what works for you. I guess a big batch, finished seperately, would speed the process.

Nowadays it mostly gets eaten plain, but with store scrapple it was always ketchup when I was a kid. Later, maple syrup too. And of course now my pear syrup.

To whom it may concern.
My new non stick skillet past all the tests.
The egg test.
The sausage test.
The bacon test.
The cheese test.
And the tortilla test
No hot spots.
It wiped out clean with no washing what so ever.
Heats evenly and cools fast.
I just have to be careful with the temperature setting and let it slowly heat up.
Too fast temperature changes causes warping.
It was an experiment to see how it reacted to several types meat and cheese.
Store bought sausage has sugar in it and is very sticky on cast iron.

So what is this skillet, and what is the source where you got it?