New to Cast Iron Grill/Griddle -- Need Advice
I just bought a Bobby Flay FN Cast Iron Grill/Griddle. I see everyone on FN cooking with them, but I've never used one. I have a gas burner stove, but know nothing about how to heat it, or even use it. Any and all suggestions and input would be appreciated.
Cast iron cookware are usually heavy. They tend to heat up slow and cool down slow. So there is a lag time. Otherwise, you can heat it just like any other cookware. The challenging aspect for new user is: seasoning. There are tons of information on CHOWHOUNDS:
and on other internet sites. If you have any specific questions, please feel free to post them here.
Another thing to remember is they can get really hot so it's better to keep the heat lower until you get used to using it.
My step daughter set one to nuclear and as soon as I smelled the hot metal I heard the scrambled eggs go in. I think she mixed 6 eggs up but only 2 came out of the pan. That took forever to clean!
They are very prone to being nice and hot right over the burner and a good bit colder a few inches away; so heat them slowly for a good while and avoid the temptation to over them with pancakes. I have learned that a lot of things need to be rotated as the heat is that variable from spot to spot. If you burn something I'd heat it more (after dinner) and brush it off rather than soaking and scrubbing.
If it can span 2 burners, you can achieve a little more even heating with both burners going than just one. I use a medium setting for most cooking (we have the Lodge) and have found that very sufficient. On occasion, a medium high. A lot depends upon the Btu output of your burners. Adjust accordingly. Eventually though, the grill/griddle will get hot.