Griddle

A griddle is a flat, heavy metal cooking surface with no sides, or very low ones. To griddle is to cook food on it with a thin film of fat. It gives the even, all-over browning you see on pancakes, smash burgers, flatbreads and grilled cheese. In the UK, "griddle pan" often means a ridged pan that leaves stripes, which Americans call a grill pan. The flat kind is close to a Spanish plancha.

How to do it

1. Heat the griddle over medium heat for 5 to 10 minutes so it heats evenly. Thick cast iron takes the longest.
2. Test it. A drop of water should skitter and evaporate within a couple of seconds.
3. Wipe on a thin layer of oil or butter with a paper towel.
4. Add the food with space between pieces.
5. Cook until the underside is browned, then flip once.

Common settings:

• Pancakes: medium heat, about 190°C (375°F) on an electric griddle. Flip when bubbles form and pop on top and the edges look dry.
• Burgers and flatbreads: medium-high to high heat.
• Eggs: medium-low heat.

How to tell it is done

The surface is evenly golden brown. Pancakes spring back when pressed in the middle. Burgers reach 71°C (160°F) inside.

Why it works

A thick, flat plate holds a lot of heat and spreads it evenly, so the food browns all over instead of in stripes. The large area means many pieces cook at once at the same temperature.

Common mistakes

• Starting cold. The first batch sticks and comes out pale.
• Too much fat. Pancakes get greasy, lacy edges. Wipe the excess away.
• Heat that is too high. The outside burns before the middle cooks, especially with pancakes.
• Pressing burgers after the first minute. It pushes the juices out.

In recipes

"Griddle the bread" means toast it on a hot, dry or lightly oiled flat pan. A British recipe that says "griddle" for steak or vegetables often means a ridged pan, which you can swap for a grill or a heavy skillet used the same way as you would pan-fry.