CHAR-BROIL CARBON STEEL GRIDDLE STONE

Received the griddle and seasoned it twice, turned a darker brown. I have cooked twice since then and love it. My first meal was breakfast and it came out perfect, nothing stuck. All eggs were dippy like we wanted. I am so pleased with this griddle.

Expensive.

It is excellent. I can now grill salmon without having lot of sticking, and over heating!

I like this griddle, its supper heavy metal, not stone. I was able to cook pancakes, eggs, and breakfast sausages in record time. I recommend it.

I brought the griddle with the grandkids in mind who love pancakes and to be able to make large numbers is awesome and the griddle holds up well.

We've only had a chance to use our griddle a couple of times. The first time it curled up on one edge, but went back flat after a bit. The second time we didn't have that problem at all. We're confident that we'll enjoy using it.

Got this as a Christmas present, seasoned it with vegetable oil as directed and used 4 times since (80/20 burgers, hibachi chicken, steak, and breakfast foods). Decided to write this review for potential buyers concerned by the multiple reviews citing warping and deformation of the steel itself. If you're buying this to replace (or instead of) a stand-alone steel griddle, then you'll be disappointed. As some one who works with and fabricates metals for a career, the griddle reacted exactly like all steel of similar grade and thickness does when exposed to sharp heat variances. Pre-heating the griddle is imperative to achieving a good sear on the meat, especially steaks. when a couple of cold/refrigerated steaks are tossed directly in the middle of this preheated sheet of steel, they act as a heat-sink and rapidly pull heat from the griddle. As a result it effectively shrinks the steel under the steak and deforms the griddle into a potato chip shape. The easiest way I've found to combat this (short of char-broil making the griddle of thicker steel) is not overloading the griddle all at once. In addition, I'm making sure to preheat the steel slowly and EVENLY to the *correct* temp for the food I'm cooking (not torching it to 700-800*F every time). I check multiple areas with a lazer temp gun, not sure how else it can be done safely. Then distribute the food equally across the griddle, working in a diagonal pattern and ending in the middle. This technique has been working pretty well so far, but might lose effectiveness long term. It hasn't *eliminated* deformation, but it has made it manageable. Cleanup has been a little more involved than I'd prefer, just gotta stay on top of it right after use. Keep the surface around 300*F and go at it with a wet rag and a grill stone. If you've pretreated it right, most of the crap will come right off with the steam from the wet rag. Probably not a bad idea to try and incorporate some limited form of oil/fat every so often during the preheat to help with sticking. Overall, I'm pretty pleased with how its performing. If your thinking about buying, keep in mind...It's just a piece of treated steel. On your grill. Not an independently burner-ed commercial stainless griddle. It's an extremely economical way to occasionally sear some steaks and fry some eggs.

Your curing instructions leave a lot to be desired. I have not used it yet due to my schedule and also due to having to redo the curing process over and over.

This is not my first time using carbon steel or cast-iron. Been through the seasoning of many pants that I've had for 10 years some for 25 and even 30 years. I know how to bring it up to temperature slowly without it working and for most of the cook cycle it was fine. But now is worked.

Very disappointed with this griddle, stored it in my grill and when I went to use it for the first time it had rust spots all over it. Cleaned it the best I could and while cooking on it it became very warped!!