Griddle Source / Experince?
- Thread starter TroutBear
- Start date
DontPanic42
Adventurer
I use a couple of steel griddles that were made locally. Similar to a grill / flat top that you would see in a diner. They work fine.
offroadchef
Adventurer
Did you have a stainless steel top on the griddle or just bare steel? Which thickness did you go with?DontPanic42 said:
Markus
DontPanic42
Adventurer
Just plain old carbon steel. Being a Metallurgist I probably shouldn't say this, but I don't like stainless steel. At least to cook on, that is. Everything is stored off site so I'll have to check the thickness tomorrow.
DontPanic42
Adventurer
Yep, 1/4 " spec. is what mine are. Good cast iron is great and I have plenty of it. Steel will take more abuse, however. More than once I have had someone crack or take a big chip out of one of my good pieces of cast iron by throwing it in the back of the truck or trailer. I have a friend who makes Dutch Ovens from heavy wall steel pipe. They work great. We use both when we cook.
rusty_tlc
Explorer
I have an ancient Griswold cast iron griddle my Mom used for years before she gave it to me. I think she got it before I was born when we lived in Alaska. I know it has been on uncountable camping trips. Based on this I would say cast iron is fairly durable.
We use ours two ways. First you can set it on a two burner stove which makes a nice cook top.
Second, we use it with our propane grill. This is nice if you want to save space and only bring the grill instead of a grill and stove.
Here are a couple of pictures I took when I was testing out a Fajita dish at home.
We use ours two ways. First you can set it on a two burner stove which makes a nice cook top.
Second, we use it with our propane grill. This is nice if you want to save space and only bring the grill instead of a grill and stove.
Here are a couple of pictures I took when I was testing out a Fajita dish at home.
JeepN95YJ
Adventurer
DontPanic42 said:
If I were going to make my own out of carbon steel, what would I need to do to make sure it was safe to cook on? I know a lot of steel you purchase is oiled.
Also, how would I keep it from rusting? I know my cast iron works great once it is seasoned. Do you do the same with carbon steel?
DontPanic42
Adventurer
We have been coating all our cooking equipment whether cast iron or steel that we have been using the past `10 - 12 years on the chuck wagon with a thin layer of mineral oil. It will stay put in a down pour and will not turn rancid with age. Just heat the pot up and it will burn off and leave no residue. All my pieces that are in storage are treated this way and are rust free.
James86004
Expedition Leader
DontPanic42 said:
So, what is in stainless that is not in carbon steel that you are worried about? The chromium? The way it is made?
I took just enough materials science in college to realize it is black magic to me.
DontPanic42
Adventurer
Nothing to do with what's in it or how it's made. Certainly, not worried about chromium. I find that while it looks pretty, it is crappy to cook on. I find that food sticks on it and there are frequently hot spots. That said, someone will chime in and say it is the greatest thing since sliced bread. Personally, I like plain cast iron, enameled cast iron, old steel fry pans, those kind of things. It all comes down to what you are used to and like to use. What gets the job done. I hear people rave about titanium pots. For me, titanium is for airplanes. But then again I am an ungracious and grumpy person of extended years who's prone to flatulence.
Y'all have a good one, hear.
Y'all have a good one, hear.