This Lehman’s cast iron griddle is the multi-surface answer to the question of which cast iron piece to buy first. One side is flat — for pancakes, French toast, bacon, eggs, smash burgers, quesadillas. The other side is ribbed — for steaks, burgers, chicken breasts, and any cut where you want grill marks and want the rendered fat to drain away from the meat rather than pool on the cooking surface.
The cast iron is nitrogen-hardened (a process called nitriding) at the foundry, which infuses the cooking surface with nitrogen for a permanent stick-resistant finish. Unlike traditional cast iron seasoning that wears down with use, the nitrided surface holds its release properties for the lifetime of the pan with no need to re-season. At 20 inches across, the griddle covers two standard stovetop burners or sits stable on a BBQ grill grate and campfire trivet.
Included are two heat-protecting silicone safety handles — the small accessory that lets you actually pick up a hot 20-inch cast iron griddle without a kitchen towel and burned fingers. Safe for grill, campfire, and woodstove use. The kind of single-piece cookware that earns its place on a kitchen wall hook the day it arrives.
