@TheCharcoalKing Good, varied review. I bought that Blacklock double griddle. Before first use, I stripped off all the factory seasoning and re-seasoned it with three new layers using Grapeseed oil followed by solid white Crisco. My standard seasoning procedure is the Jeff Rogers “The Culinary Fanatic” method.
Howdy sir. Came across this old video. You've come a long way since this. Traditional stove top griddles don't work as well as in the past because the burners don't match well to the griddles. Having a big outside flat top griddle is so nice. Have a great day.
@@TheFlatTopKing soooo what we need is a non commercial, residential large flat top griddle for inside the house. Because sometimes it's to hot, or cold to be outside. That would probably mean something different in a overhead air filtering system to keep grease from floating throughout the hose. And wow, would that begin to get expensive. So for now flat top outside. Hey we can dream. 🤑
Lodge makes a 15x12 inch rectangular griddle that has a flat bottom. I found this item while looking for baking and roasting options. I love baking cookies, scones, cakes, pies, etc. However, I really couldn't bring myself to drag out the evil nonstick bakeware for my delicious cookies. So I tried baking in just about every piece of Lodge cast-iron I owned. Wasn't happy with the small amount of cookies and bread rolls that fit even my large 12 inch skillet. I ordered the griddles from Amazon. After checking Lodge's website to make sure they really existed. I never noticed before - maybe because it's called a Chef's Serving Platter. Nonetheless, it's definitely a favorite for me. I considered getting a carbon steel griddle but I just love how cast iron performs and the heat retention. Just thought I would mention the rectangular griddle in case you wanted to look into it. It's not as expensive as the Blacklock griddle.
So do you use the griddle as a sheet pan then. If so that’s awesome/genius idea I actually just bought a camp chef 36 in griddle and so excited. Haven’t got it yet but pumped about all the options. Thanks for responding
@@TheFlatTopKing OH yes, you bet I use it as a sheet pan! And food warmer. And a huge batch of potatoes. And cooking a lot of bacon. Sautéing onions and peppers. Oven fries. Sides are angled enough to easily get spatula under food and high enough that I have no worries of grease overflowing. Even while carrying. I could make a lot of pancakes. I prefer dutch baby style pancakes.
I wish this griddle had a taller rim on the sides I have a big family and cooking breakfast that can hold the bacon grease. They do have a square one but I need a big griddle.
Crazy thing is after returning it i still wanted it. So I ended up buying the Camp Chef Flat Top grill. 😂 just a bigger version. I have a 12 in blacklock and love it.
Sorry to tell you but that grill griddle you were using as a double sides griddle was never intended or designed to be used on the smooth side. That's just the bottom
Im confused by the comment. You are correct this griddle is Not 2 sided. The bottom has been cut in “ grooves” to reduce the weight. The top is the preseasoned side. Not sure how I gave the information. If I gave false or misleading information I need to know so i can correct it. Thanks for commenting.
My opinion, successful cast iron griddle or any cast iron cooking needs to be used on a gas flame top stove. Direct heat from a flame to cast iron is the only way your going to get the results your looking for, for even heat distribution. Why people expect to think their going to have good results from a flat electric radiant heat source is beyond me. Its almost comical. As an example, on a commercial gas burner stove, what's above the flame... a cast iron grate, hello
I agree. The hot spots made it extremely difficult to regulate the temp. That’s why I returned it. I have a pancake video on my camp chef that shows how it is supposed to done.
@TheCharcoalKing Good, varied review. I bought that Blacklock double griddle. Before first use, I stripped off all the factory seasoning and re-seasoned it with three new layers using Grapeseed oil followed by solid white Crisco. My standard seasoning procedure is the Jeff Rogers “The Culinary Fanatic” method.
Might be worth preheating in the oven
Howdy sir. Came across this old video. You've come a long way since this. Traditional stove top griddles don't work as well as in the past because the burners don't match well to the griddles. Having a big outside flat top griddle is so nice. Have a great day.
Absolutely correct...that what we thought...it wasn't the griddles fault...it was more of an executions based on the stove part
@@TheFlatTopKing soooo what we need is a non commercial, residential large flat top griddle for inside the house. Because sometimes it's to hot, or cold to be outside. That would probably mean something different in a overhead air filtering system to keep grease from floating throughout the hose. And wow, would that begin to get expensive. So for now flat top outside. Hey we can dream. 🤑
@@victorbenner539 money definitely talks. Thats would be the dream. Indoor cooking are with enough exhaust power to run a griddle.
Thank you for posting this !!
Thanks for the great product review. You should try out the lodge 15.5 x 10.5 Cast Iron Baking Pan as a griddle.
Great idea. Thanks
Lodge makes a 15x12 inch rectangular griddle that has a flat bottom. I found this item while looking for baking and roasting options.
I love baking cookies, scones, cakes, pies, etc. However, I really couldn't bring myself to drag out the evil nonstick bakeware for my delicious cookies. So I tried baking in just about every piece of Lodge cast-iron I owned. Wasn't happy with the small amount of cookies and bread rolls that fit even my large 12 inch skillet.
I ordered the griddles from Amazon. After checking Lodge's website to make sure they really existed. I never noticed before - maybe because it's called a Chef's Serving Platter. Nonetheless, it's definitely a favorite for me. I considered getting a carbon steel griddle but I just love how cast iron performs and the heat retention.
Just thought I would mention the rectangular griddle in case you wanted to look into it. It's not as expensive as the Blacklock griddle.
So do you use the griddle as a sheet pan then. If so that’s awesome/genius idea
I actually just bought a camp chef 36 in griddle and so excited. Haven’t got it yet but pumped about all the options. Thanks for responding
@@TheFlatTopKing OH yes, you bet I use it as a sheet pan! And food warmer. And a huge batch of potatoes. And cooking a lot of bacon. Sautéing onions and peppers. Oven fries. Sides are angled enough to easily get spatula under food and high enough that I have no worries of grease overflowing. Even while carrying. I could make a lot of pancakes. I prefer dutch baby style pancakes.
@@cheshkat6321 Thats awesome. really gets my brain woking on new ideas. Thank you
I wish this griddle had a taller rim on the sides I have a big family and cooking breakfast that can hold the bacon grease. They do have a square one but I need a big griddle.
thats exactly right...this whole ordeal led me to get my first actual outdoor Flat Top Griddle and like they say...never look back
I'm not sure of your opinion but I really hate glass top stoves because of the burner continuous cycling I feel the heat is not consistent.
Nice review - I have owned one since they came out and there is no way I would ever return it!
Crazy thing is after returning it i still wanted it. So I ended up buying the Camp Chef Flat Top grill. 😂 just a bigger version. I have a 12 in blacklock and love it.
Just curious what type of stovetop do u have.
Even though I just am seeing this I suspect this was the beginning of your "flat top" adventure
Sorry to tell you but that grill griddle you were using as a double sides griddle was never intended or designed to be used on the smooth side. That's just the bottom
Im confused by the comment. You are correct this griddle is Not 2 sided. The bottom has been cut in “ grooves” to reduce the weight. The top is the preseasoned side. Not sure how I gave the information.
If I gave false or misleading information I need to know so i can correct it.
Thanks for commenting.
@@TheFlatTopKing I think he meant your old one -- griddle you "were" using.
that's good to know i was going to buy for my smoker and use some times in the house. did you try putting it in oven then stove top?
No just strictly stovetop. It eventually led me to buy my camp chef flat top. I still use an old cheap one for my charcoal grill.
You should look into getting a 36” gas griddle…😉
Good minds think alike...maybe want to watch some more recent videos...haahhaha
@@TheFlatTopKing And there in lies my sarcastic comment...LOL
honesty .
I like it !
Thank You Sir...
Thanks for your sharing and I from Hong Kong
So nice of you That's awesome to know...thanks for commenting..
My opinion, successful cast iron griddle or any cast iron cooking needs to be used on a gas flame top stove. Direct heat from a flame to cast iron is the only way your going to get the results your looking for, for even heat distribution. Why people expect to think their going to have good results from a flat electric radiant heat source is beyond me. Its almost comical. As an example, on a commercial gas burner stove, what's above the flame... a cast iron grate, hello
HaHaHa Well done and nice try>
Your pancakes are awfull !!!!!!!!!!
I agree. The hot spots made it extremely difficult to regulate the temp. That’s why I returned it. I have a pancake video on my camp chef that shows how it is supposed to done.