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Field Company Lightweight Griddle no. 9 $165.00

Cast-iron retains heat better than any other material.

It evenly redistributes that heat during cooking, making it easier to create golden-brown vegetables or perfectly seared juicy steaks and chops. Cast iron griddles and pans are an essential piece of our batterie de cuisine.

Not sure how you’d use it?

We test everything we sell. Here’s how we’d use this.

HOW TO USE

Get a perfect sear for our Pan-Seared Steak with Zhoug and extra crispy skin on our butterflied Crispy Chicken under a Brick (Tsitsila Tabaka). Try the griddle for other crispy-tender foods, like smashed potatoes or pancakes.

Kitchen Notes

This griddle works on all gas range, induction and glass stovetops, as well as open flame. We have tested a variety of seasoning methods for cast iron to discover the best technique. To start, wash the interior with soap and hot water and dry (don’t use an abrasive pad of any kind). Put on a medium burner with 2 tablespoons vegetable oil and heat until the oil starts to smoke. Take off heat and use a wad of paper towels to burnish the oil into the interior of the pan, including the sides. Repeat at least 5 times for a new pan, and be sure to rub the pan hard to really get the oil into the pan. If the oil starts to pool on the pan, it can turn sticky as it cools. Once the pan is seasoned, repeat this process, one time only, after each use. Clean the pan (without soap), heat it with just 1 tablespoon oil, and rub the oil into the surface.

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