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/ck/ - Food & Cooking

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17498898 No.17498898 [Reply] [Original]

whats the point of a griddle? seems like it just reduces the surface contact with the food/meat you put on them.

>> No.17498907

It gets very hot like a wok so ideal for quick cooking. And they are generally non stick

>> No.17498909

it literally increases the surface area
put a finger about a quarter inch above a hot pan, you'll feel the heat

>> No.17498934

>>17498909
What the fuck would that demonstrate, a searing hot pan will feel searing hot griddle lines or not. OP I'm with you this shit is retarded both my siblings own one and never ever use them because they fall back on plain steel pans or the outdoor grill every time. These pans are a complete meme only suitable for giving pseudo grill marks.

>> No.17498946

>>17498898
You are correct, sir. It's supposed to cook with radiated heat between the grill grates but that only gives you crappy browning.

>> No.17498988

>>17498898
Is that what those are called. Interesting. I think of a griddle as a large flat surface. Basically, I think of skillets and griddles as the same thing.

Fun to learn that I was wrong.

>> No.17498995

>>17498988
griddle pan might be more accurate. griddle does refer to a flat cooking surface

>> No.17499000

>>17498946
It isn’t meant to cook with radiated heat you idiot. It’s meant to cook via contact aka conduction.

Agree op, complete waste of time.

>> No.17499009

>>17498898
It's mainly for making sexy grill lines on your food. It can be aesthetically pleasing if you're hosting a gathering, but practically speaking only reduces the surface area of your mallard retraction. Some boxers also claim that it helps drain fat away to make your food healthier, but they're shills.

>> No.17499011

So the fat runs away or some shit.

>> No.17499150
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17499150

>>17498898
I'm a big fan. Cooks a little slower than my flat iron but I enjoy the grill lines and also find you can have a very hot pan and it won't burn/oversear the meat right away, so it's slower to cook through even if the raised grills are hotter on the outside.

It's very subjective and I like cooking on both but i have to say I find the grill pan very enjoyable to cook with

>> No.17499318

doesn't trap water against the bottom of the food instead of letting it channel off and boil off
I can see it making a few things like 5% better
mostly a grill marks meme in reality

>> No.17499337

>>17498909
>>17498934
Honestly this anon might be slightly correct. More surface area -> more heat that can be radiated, which in this case is what food being cooked. However I might just be getting fooled, I've only ever thought about them being used for fake grill lines, indeed.

>> No.17499362
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17499362

Idk but it makes 4chins angry and confused so its great

>> No.17499374

>>17498898
idk how mfers justify using cart iron pans. having to heat up the oven after every meal just to reseason it is some insane shit to do everyday

>> No.17499386

>>17499374
You don't need to reseason it after every meal. Just wash it off with a scrubber and warm water. You're already seasoning the skillet just by cooking on it

>> No.17499395

>>17499386
every yt vid i've watched on it they say they put reoil and put the pan in the oven after each cook

>> No.17499407

>>17499395
do you actually take advice from faggot youtubers? kek

>> No.17499413

>>17499395
Nothing wrong with applying a thin layer of oil after each use but there's no point in putting it in the oven unless your seasoning has worn off

>> No.17499418

>>17499413
>why yes I do enjoy oil going rancid on my pan, how could you tell!?

>> No.17499458

>>17499418
You gotta cook with it faggot, it's not some trendy accessoire to use once a month to show off, it's a tool just fucking use it before the oil goes rancid, cook with it every day

>> No.17500345

>>17498898
Good for charring peppers and onions while not losing their crunch. Gets hot fast, can cook dry without sticking.

>> No.17500351

>>17499374
>>17499386
>>17499395
Just oil the cast iron pan after cleaning it, put it away. When you cook with it again the oil you already put on will add to the seasoning. You don't need to use an oven.

>> No.17500441

I always assumed the shape was to get the grease out of the way when cooking fatty meats. Some of the larger griddles even have grease collection cups.

>> No.17500451
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17500451

>>17498898
Its so you can take pics for the 'gram bro

>> No.17500622

It's meant to mimic cooking on a grill where the only conduction is happening where the food touches the grates and everywhere in between is heated mainly by radiant heat from the heat source. This works for cast iron grill pans because cast iron actually emits quite a bit of radiant heat from its surface, though there's not much point to it since you're not getting any flavor from the heat source like you would on a charcoal or wood fired grill, so the result is really just a worse sear but with grill lines compared to using a flat skillet.

>> No.17500854

>>17500622
does it really? I cant imagine it radiating nearly as much heat as coals in a grill would.. For instance people check if the grill is hot enough by holding their hand over it, and if you cant bare 5 seconds or whatever its good to go. I dont ever recall getting a cast iron hot enough that I cant hold my hand over it.

>> No.17501150

>>17500854
Most sources list cast iron's emissivity as roughly 0.7 which is pretty high considering 1 is the highest possible. Consider that carbon which is what charcoal is has an emissivity of around 0.8, so it's definitely not as good but it's damned close. Let your skillet sit on a flame for long enough and the space above it will get plenty hot.

If course it's not an exact 1:1 comparison because with a grill there's other factors in play like the fact that generally there is an open flame involved unless you actually wait for it to die out entirely prior to cooking over the coals which people don't normally do.

>> No.17501171

>>17498898
Soup/stock
If you eat a lot of vegetables save all the trimmings and skins from garlic, onion, carrots and put then in the freezer till you have enough to fill a pot. Then simmer them in a pot of water for an hour then strain, after that compost/throw away.
Some of my best soups have come from what would be thrown in the trash.
Bonus:save bones from all your meats and roast the vegetables before simmering. Use instead of water for rice.