Cookware

Griddle

Flat, broad surface for pancakes, smash burgers, and breakfast

A wide flat plate that spreads even heat across a large surface — ideal for pancakes, smash burgers, and a whole breakfast at once. The lack of walls makes flipping easy. Cast-iron and steel versions hold heat best.

A griddle is simply a broad, flat cooking surface with no walls to get in the way — and that openness is the whole point. The unbroken expanse lets you cook a dozen pancakes, a row of smash burgers, or a full breakfast of eggs, bacon, and toast all at once, and the lack of sides makes flipping and sliding effortless. Built from cast iron or steel, a good griddle stores and radiates even heat across its face, giving you the same gentle browning edge to edge. Stovetop versions span one or two burners; standalone gas griddles (flat-tops) bring the same surface outdoors.

Types & varieties

Cast-iron griddle

Holds heat best for searing; many are reversible with a grill-ridge side.

Carbon-steel / flat-top

Lighter, heats fast, the choice for big outdoor flat-tops and plancha cooking.

Nonstick griddle

Easy release for delicate pancakes and eggs, but won't take the highest heat.

Electric griddle

Built-in thermostat and a wide surface; great for big breakfasts, removable for storage.

What to look for

Look for mass — a thick cast-iron or steel plate holds a steady temperature and won't develop cold spots when cold batter or patties hit it. A reversible griddle/grill plate doubles your options on one piece. Check that it spans your burners well; a two-burner griddle needs both lit and benefits from rotating it for even heat. A grease channel and pour spout make cleanup far tidier.

How to use it

Preheat the whole surface and give it time — a thick griddle takes several minutes to come up to an even temperature, and patience here is the difference between evenly golden pancakes and a scorched-then-raw mess. For smash burgers, slap the ball down and press hard against the hot steel to maximize crust. Manage zones: keep one end hotter for searing and a cooler end to hold finished food.

Preheat fully and test with a few drops of water before cooking
Lightly oil the surface for eggs and pancakes, more generously for smash burgers
Use a wide, thin metal turner that slides flat under crisp edges

Common uses

Pancakes, French toast, and crepesSmash burgers and seared steaksBacon, sausage, and breakfast spreadsGrilled cheese and quesadillasFajitas and griddled vegetablesSearing scallops and fish