When cooking on a griddle, you’ll be using oils. Here are the top choices many griddle masters use:
- Avocado oil
- Coconut oil
- Grapeseed oil
- Olive oil
- Peanut oil
- Sesame oil
- Vegetable oil
Since you will be using a lot of oil, the healthy oils may be the ones you may want to consider using consistently. These include coconut, flaxseed or olive oil. The cheaper alternatives are canola or soybean oil. However, like any grill master, you will ultimately be using the oil that is most flavorful to you and your griddling style.
The best way to use oil is with a simple squeeze bottle. You’ll probably want to have different
bottles for type of oil. You will also want to have a bottle for water, too.
Like oil, water it vital to cooking on a flat top. Not only will you use plenty
of water to clean you’re the surface after each use, but it also provides the
benefit of steam for certain recipes. Several of the recipes in this book use
steam to help cook the food.
Preheating Your Griddle
When preheating, preheat your griddle on “medium-low” to “medium” for best results. The reason is high heat can burn the oil to the surface of your griddle.
Best Temperatures for Cooking
High, medium or low? Which is the best temperature for cooking? As with all cooking, it depends on the food and how you want it cooked. Thankfully, flat tops have simple dials to let you basically know the broad temperature of the different heat zones for your griddle.
Many of the recipes in this book, use heat ranging from medium to high. Of course, everything depends on the type of food you are cooking.
Let’s take a quick look at temperature basics:
- High heat:
This will cook your meals fast with a risk of burning if you’re not careful. Think of this temperature as a frying pan or steamer.
- Medium heat:
Slow and easy. It is a good temperature for eggs, toasting bread, etc. Think of this temperature as your oven. Medium to medium high is a good temperature to use the basting cover to melt cheese, steam vegetables, etc.
- Low heat: Think of this as the temperature of your charcoal grill. It will take longer to cook.
Best Temperature for a Variety of Food Types:
- Low Heat:
- Fatty meats
- Medium Heat:
- Toasting bread
- High Heat:
- Lean meats
- Anything you want to sear and fast
Most of the recipes in the book use medium and medium-high heat. While several do use high heat to cook.
Best cook time for steaks:
The cook time for steaks depends on how you like your steak. Steaks can be enjoyed in any number of ways. The most popular include:
- Medium-rare: 3 to 5 minutes
- Medium: 5 to 7 minutes
- Medium-well: 8 to 10 minutes
- Well: 10 to 12 minutes
- Burnt: This is when you forgot about your steak. 😊
But no matter how you like your steak, remember to let your steak “settle” for about 5 minutes after you remove it from your griddle. Check out nationally award winning steak sauce for your steak master piece from Traverse Bay Farms
Several of the recipes in this book use a basting cover or basting dome. It is used to steam vegetables, melt cheese and more. They also help prevent grease splatters.
Covers are very versatile and are must-have for any griddle master. There are a few different options to choose from. You can purchase stainless steel basting covers or disposable aluminum covers. The stainless steel covers are more expensive and dishwasher safe, while the aluminum covers ones are less expensive and disposable.
The aluminum covers can also be used as a mixture pan when you use your flat top, too. It is a good idea to have at least a few covers handy while using your griddle. I have a few of the stainless covers and several of the aluminum covers, too.
If you notice, the aluminum ones are simply turkey basting pans. They are very inexpensive. A number of the recipes in this book, utilize the aluminum basting pans.
A popular griddling hack is to simply add a cabinet handle to the top and make your own large basting cover.
Cast Iron Grill Press
Weighted grill presses help to keep bacon, ham or other meats from curling. In addition, they help to keep your food healthy. When you place a grill press on a hamburger or a sausage, it presses out excess fat.
In addition, they also help to hold the heat for sandwiches. For steaks, the weighted press helps to distribute heat evenly.
In addition, some grill presses have raised strips to place grill marks on the food. While you don’t need one to make great recipes, they are a must have for many griddle masters.
Cooling racks can be placed directly on the flat top surface or on a table. This allows the air to circulate on all sides of the food. They are very convenient to have. They are available in several different sizes.
Spatulas, Egg Rings, Scrapers and More…
After a few short weeks of owning your griddle, you’ll probably find yourself cooking breakfast, lunch and dinner as often as you can on it. Spatulas, egg rings and scrapers all make owning a flat top more enjoyable. All of recipes in this book use either spatulas, tongs or other griddling tools.
If you want to become a Griddle Master yourself, check out this best selling griddle book: The Griddle Recipe Handbook