Best griddles according to redditors

I work in a high end kitchen store that carries all these things and the short answer is that your gonna need a bit of both.

Stainless Steel: Awesome as pots and for any high heat cooking. All-Clad is awesome, as well as Viking and a few others that are tri-ply or more throughout the whole piece. It will be a BIFL for sure, and should be the backbone of your cookware collection.

Le Creuset: Save this for making bread, casseroles, soups, etc. With normal kitchen use the enamel is not going to be perfect forever, and thats ok. If you drop it, it will break. In general, it is not necessary to ever own Le Creuset, but they are nice pieces.

Lodge Cast Iron: Great cookware. I'm a huge fan of having one flat square griddle pan (like this) and a smaller fry pan. These are great as BIFL non-stick pans. Use the griddle pan for eggs pancakes and the best pizza stone ever. And the little fry pan for things like frittatas. I don't recommend raw cast-iron for everything unlike some on reddit because it does not handle acidic dishes well, and is inferior for pan sauces to stainless steel.

Non-stick coated cookware: In short, these pans are not BIFL in the slightest. They are not meant to last more than a couple years. Do yourself a favour and just go with cast-iron for a natural non-stick. And if you absolutely need a non-stick coated pan, then go for a $35 T-fal.

Remember, cookware is meant to be used for making beautiful dishes, not to necessarily be beautiful themselves, so don't get hung up on worrying about little marks and scratches that will come with use on things like enamels and even stainless steel.

Hope that helped!

They look kinda dry, you gotta get them to buy you a butter wheel!

I have a present for you

Funny, I went the opposite route and got a cast iron with no sides on it. Love this thing and use it for about everything.

The only cons:

• I want to try my hand at frying stuff in a cast iron, not possible with no sides.
  
  
• Cooking anything requiring more oil, it splatters a good bit.

If you’re in the US, raclette is available in some places. I can get it at some slightly fancier stores. And you can get the little pan to melt it from Amazon. It’s so good! Someone gave me one of the pans, and I’ve figured out that if you slice the cheese up first, the timing works just about exactly if each person pours the melted cheese out of the pan onto something, and then puts the next slice on. By the time that person has finished eating that round, the other one has poured out the cheese the first person put in, added the next slice, and it’s had time to get all melty. It’s a delicious cycle.
https://www.amazon.com/dp/B004OR8LBK/ref=cm_sw_r_cp_api_i_Wx4TDb0CGXMVC

https://www.amazon.com/Lodge-Reversible-Griddle-Combo-Double-Sided/dp/B002CMLTXG

This is one of my favorite things in my kitchen.

If you’re not that committed, or want to test the idea, you can also try a cast iron or stainless griddle directly on the burners. Like this thing: https://www.amazon.com/Lodge-LPGI3-Reversible-Griddle-10-44-inch/dp/B00008GKDQ

Lasagna: cheesy, meaty, and saucy. Something my Italian-American childhood was made of.


However, keto life doesn’t include pasta life. After many attempts at recreating my childhood fav into a keto friendly meal! Where I have struggled is obvious: recreating the noodles. Zucchini or Eggplant? How to prepare the noodle substitute? How do I make the lasagna less goddamn watery and so it doesn’t fall apart into a pile of goulash?
I admit, this recipe is a beast. However, it is totally worth the effort.



MACROS (as calculated by MFP):

• Calories: 467 per serving (1/6 of recipe)
  
• Fat: 34g
  
• Protein 26.6g
  
• Carbs: 13.4
  
• Fiber: 3.5
  
• Net Carbs: 9.9
  
  INGREDIENTS:
  
  
• 1 eggplant
  
  
• 7.5oz Whole milk Ricotta Cheese (One half a 15oz container of Ricotta, my grocery store didn’t have it in smaller denominations)
  
  
• 1/2 cup shredded parmesan cheese (Go for the real stuff, not the pre-shredded, those will have starches to act as a non-clumping agent)
  
  
• 1 egg
  
  
• 1 small handful of parsley, chopped finely (I used 1/3 of a bunch)
  
  
• Italian Sausage (I used Johnsonville hot Italian sausage links. I would have used the ground sausage but my grocery store was fresh out. You could use your own favorite sausage. I prefer spicy because there is a lot of seasoning present so I don’t have to do much else with the flavors while cooking)
  
  
• 1/2 medium yellow onion, diced (you may omit for fewer calories, but it adds less than 1.3g of carbs to the entire recipe)
  
  
• 2 cups Cucina Antica tomato basil sauce (Another source of major carbs is taken care of here, with 6g net carbs per half cup. This sauce is similar to Rao’s but about $3 a jar cheaper where I am. I also like the flavors of the tomato basil sauce. As someone who grew up in a house where we made our own sauce, I really enjoy the flavors of this sauce despite it being from a jar. I also have the marinara sauce from the same brand, my tomato basil jar was just open at the time)
  
  
• 8oz shredded mozzarella
  
  
  SPECIAL EQUIPMENT:
  
  
• Small mixing bowl
  Grill/griddle I have this [one] (https://www.amazon.com/Lodge-Single-Burner-Reversible-Griddle-10-5-inch/dp/B000E1WA7Q/ref=sr_1_8?s=home-garden&ie=UTF8&qid=1540175366&sr=1-8&keywords=over+burner+grill+griddle). It sits on my stove and I use the griddle side it to toast my LC tortillas.
  
  
• Dutch oven or large skillet
  
  
• 8x8 or 9x9 glass pan
  
  
  
  EXECUTION:
  
  
• Slice the eggplant thinly, about a quarter inch or as thin as you can get it. Put the sliced eggplant in a colander and salt. Let sit for about 10-30 minutes. The salt draws out the excess water.
  
  
• Pat eggplant dry.
  
  
• On medium-high heat, heat your grill. I used a stovetop version. I sprayed the grill once with my Misto olive oil sprayer.
  
  
• Grill eggplant until good grill lines form. Set aside.
  
  
  
  SIDEBAR: Why do I think eggplant is the better noodle substitute for lasagna?
  
  Eggplant and zucchini have approximately the same caloric content and net carbohydrates per cup. However, eggplant has much less WATER once you salt and remove the water via salting/patting dry.
  
  Secondly, I meal prep. Zucchini gets mushy over time but the eggplant holds up much better as compared to zucchini, especially as it sits in the fridge/gets reheated in the microwave. The eggplant I feel also soaks up a lot of the flavors better.
  
  
  RESUME EXECUTION
  
  
• While eggplant is sitting, make your ricotta mixture. Mix egg, ricotta, parmesan cheese, and parsley.
  
  
• Shred mozzarella
  
  
• In your Dutch oven/large skillet, place your onion and meat mince. Cook until browned all the way through.
  
  
• When the meat is done cooking, DRAIN the meat mixture. This makes your lasagna less greasy overall and less prone to falling apart.
  
  
• Mix in 2 cups of sauce, let simmer.
  
  
  
• Once all components are completed, follow the pattern:
  
  
• 1/2 meat sauce
  
  
• 1/2 grilled eggplant (I layered them like shingles, with each row overlapping the previous slightly)
  
  
• 1/2 ricotta mixture, spread over eggplant
  
  
• 1/2 shredded mozzarella
  
  REPEAT
  
  
  
• Bake at 375F for 20 minutes and then hit the broiler for about 5 minutes to make the top cheese layer bubbly and slightly crispy.
  
  
  
• Remove from oven, let cool slightly. Cut and enjoy!
  
  
  I hope you enjoyed this recipe!
  
  
  
  
  
  
  
  

For the cast iron, don't spent hundreds of dollars. Lodge makes awesome heavy duty skillets that will last a lifetime for under 50 bucks. They are much more heavy duty than either the Caphalon ones or the Utopia Kitchen ones.

Look at the weight of a cast iron skillet for an idea of how well it will retain heat (this is what cast iron does super well). The Lodge one is almost 20% heavier than the calphalon one, and is even heavier than the larger Utopia Kitchen one.

If you're on a budget then the Utopia one is OK, but if you can spend a bit more, the Lodge one will be something you can hand down to your kids.

$42 solution. Boom.

Found it on Amazon 50% cheaper.

Definitely getting one of these.

Is this what you're looking for? I am not sure what the exact pan is, but I do know that this would be good for the smash burgers because of its large size.

Edit: His website says that be uses Lodge Cast Iron, this may be what he uses.

TL;DR warning

Are you willing to invest in some tools? Do you like Five Guys? (skinny burgers) The fastest burger procedure that I know of is Kenji's Ultra-Smash technique, which makes a pair of thin patties in no time. Takes about a minute per burger (two patties with cheese). Details here:

http://www.seriouseats.com/2014/03/the-food-lab-maximize-flavor-by-ultra-smashin.html

You can also do a regular smash burger, which is thicker (McDonalds-thin), but takes longer (~1.5 minutes per side, about 3 minutes total per burger):

http://aht.seriouseats.com/archives/2012/09/the-burger-lab-smashed-burgers-vs-smashing-burgers.html

The advantage of the ultra-smash is that it's super quick & you can toss a piece of cheese to melt between two patties, so you can pump out a ton of burgers in no time. You will need a few tools, namely:

1. A metal cooking surface
   
2. A hi-temp heat source
   
3. A smashing tool
   
4. A high-quality spatula
   
5. A scraper (if doing ultra-smash)
   
6. A cheap IR temp gun
   
7. A cheap digital kitchen scale
   
   It's not rocket science, but getting a proper setup will let you have a workflow that makes cooking for a crowd a breeze. I have a big extended family, so I cook in bulk a lot, but I also use this for just my immediate family because it's so fast to get setup. There is an up-front investment required, but everything you'll buy will pretty much last forever, so it's worth it if you like to eat burgers!
   
   So the first two things you need are a metal cooking surface & a heat source that can pump out a lot of heat. I don't recommend a regular grill because they simply don't get hot enough; you need 600 to 700F to do this. You can either do a compact setup (a 2-burger surface with a single burner) or invest in a quality flat-top setup (more expensive, but lets you do more burgers at once). The ideal surface to do this on is a Baking Steel, which is very expensive. There are knockoffs for cheaper, but I like BS because they have a Griddle version with grooves to catch the grease:
   
   http://www.bakingsteel.com/
   
   You can also do it with cast iron. Lodge has a griddle for $25:
   
   http://www.amazon.com/Lodge-LDP3-Double-Reversible-Griddle/dp/B002CMLTXG
   
   If I'm just doing a single regular smash burger at a time, I use a 12" cast-iron pan. $28:
   
   http://www.amazon.com/Lodge-Cast-Iron-Skillet-L10SK3ASHH41B-12-Inch/dp/B00G2XGC88/
   
   If you do get into cast-iron, read up on this seasoning procedure (i.e. the way to keep it smooth & slippery without Teflon). It's a bit of a pain, but it's worth learning because anything you buy in cast-iron can be handed down to your kids because it lasts forever:
   
   http://sherylcanter.com/wordpress/2010/01/a-science-based-technique-for-seasoning-cast-iron/
   
   You will want a heavy smashing tool as well. I have this massive 2.5-pound cast-iron press. It fits inside the 12" pan above (but not the 10"). $13:
   
   http://www.amazon.com/Update-International-Heavy-Weight-Hamburger-Commercial/dp/B002LDDKZ6
   
   If you plan on doing ultra-smash burgers, you'll need a scraper. This is the one Kenji recommends, but you can probably find something locally: (Home Depot or Lowes)
   
   http://www.amazon.com/Plextool-Wall-Paper-Stripper/dp/B00AU6GQLQ/
   
   Anyway, getting back to the cooking part: you'll need a hi-temp burner. I like Bayou Burners, they sell them on Amazon. I have an SP10: ($50)
   
   http://www.amazon.com/Bayou-Classic-SP10-High-Pressure-Outdoor/dp/B000291GBQ
   
   I use that with my 12" cast-iron pan for when I'm just doing a few burgers for the family. 15 minutes = 5 burgers. You can also slap a flat surface like a cast-iron griddle or Baking Steel on that puppy. Also comes in a square version (not sure how the BTU's compare). I also have some KAB4 burners that I use with my Baking Steel, among other things. More expensive, but larger shell & burner: (more even heat over the cooking surface)
   
   http://www.amazon.com/Bayou-Classic-KAB4-Pressure-Cooker/dp/B0009JXYQY/
   
   For cooking more at a time, you can get a cooktop. Blackstone has a 36" cooktop available, but it doesn't get very hot (don't get me wrong, it's an awesome tool, but I've had trouble breaking 500F on mine, which means you're not cooking 1-minute burgers on it, plus the heating is kind of uneven, so you have to work in the hot spots for faster cook times). Also comes in a slightly smaller 28" version (but it's only like $50 less, so it makes more sense to get the full-sized version because you get so much more cooking area). The nice thing with this setup is that for $299 (or a bit less if you shop around at places like Cabela's), you can cook like 20 burgers at a time, it's absolutely insane! I make epic breakfasts on it. Plus it folds up for transport, which is really handy. We use it for all of our family events & holidays:
   
   http://www.amazon.com/gp/product/B00DYN0438
   
   A better version is from Tejas Smokers. They make camping stove carts that have burners built-in & have griddles available separately. They get super hot, downside is the cost: you can easily spend $700 on a nice setup.
   
   https://tejassmokers.com/Camp-Stove-Carts/23
   
   Oh yeah, Blackstone did just come out with a compact outdoor griddle which can run off those little one-pound green tanks if you want. They go for around $99 ($79 if you have an Ace Hardware near you). I have not tried this, but it gets good reviews. I'd be curious to see what kind of temperatures it can achieve:
   
   http://www.amazon.com/Blackstone-Portable-Griddle-Outdoors-Camping/dp/B0195MZHBK
   
   So that's a basic introduction to the cooktops: you need some kind of decently-sized metal surface, a hi-temp burner, a smashing tool, and optionally (but recommended) a scraper. You will also want to get a strong, high-quality spatula. A good one is $32:
   
   http://www.seriouseats.com/2010/07/equipment-the-due-buoi-wide-spatula-my-new-fa.html
   
   Available here:
   
   http://www.duebuoi.it/x/uk_usd/catalog/p/spatulas~805-16x10.html
   
   If you opt for cast-iron, get an infrared temperature gun (doesn't work too well on shiny metal surfaces like steel tho). $17:
   
   http://www.amazon.com/Etekcity-Lasergrip-1080-Non-contact-Thermometer/dp/B00DMI632G/
   
   A cheap digital kitchen scale is useful too, for measuring out the proper amount of meat. $14:
   
   http://www.amazon.com/Ozeri-Digital-Kitchen-Capacity-Stylish/dp/B003E7AZQA/
   
   This collection of tools ensures that you have the proper workflow: a metal surface to cook on, the ability to bring the surface to a high temperature (and know what that temperature is for precise control), the ability to weigh your meat so you can pre-measure out what you need, the ability to smash the burger down, and also to properly scrape it off. Again, it's not rocket science, but if you have a wussy grill or a crappy surface or weak smashing/scraping tools, you're gonna have a bad time. You just need the right setup to pump burgers out fast!
   
   So on to prep. For ultra-smash, you do a pair of 2-ounce ground beef balls. In the tutorial above, they use a mix of meat for 25% fat. I just grab some regular 80/20 ground plus some salt & pepper. For regular smash burgers, do a single 4-ounce ball (optionally 5 ounces...useful if you have a big cooktop for a bunch of burgers at one time & are only doing a single patty per burger). The nice thing is, there's no special prep required for the meat, so you can make all of your burger balls ahead of time. If you have 10 people & are doing ultra-smash, let's say half of them get 2 burgers, so 15 burgers total, or thirty 2oz balls. If you have 20 people & are doing regular smash, again with half getting an extra burger, that's 30 burgers total or thirty 4 or 5oz balls. So that takes care of prep...adjust as needed. If you're feeding mostly dudes, you'll want to add more seconds (and thirds) to the equation.
   
   There are a variety of buns you can get. Crap buns will make for a crap burger. See if you can find potato buns or brioche buns. Those are pretty soft. Buns aren't overly hard to make, but I have yet to find a decent recipe that takes under 40 minutes, so I usually only doing fancy home-baked buns for my family rather than a crowd. Buying 5 or 10 pounds of ground beef & making smash balls out of them will take you all of ten minutes, but making buns can take forever. Here's a good recipe if you want to try it out tho:
   
   http://smittenkitchen.com/blog/2009/07/light-brioche-burger-buns/
   
   Or this, if you wanna get crazy:
   
   http://www.seriouseats.com/2015/05/fresh-cemita-rolls-mexican-sandwich-burger-bun-bread-food-lab-recipe.html
   
   Or this one, nom nom nom:
   
   http://amazingribs.com/recipes/breads/brioche_hamburger_buns.html
   
   But eh, just hit up Sam's/Coscto/BJ's and buy some hamburger buns in bulk, problem solved. Or find a local bakery that has good rolls. There's a good shootout of buns here:
   
   http://aht.seriouseats.com/archives/2011/04/the-burger-lab-whats-the-best-bun-for-my-burger-taste-test.html
   
   (continued)

Bam.

You've already got a stove, this will just help you use it in a new way. I'm not a fan of uni-taskers (and I put a griddle in that category.)

I use a flat square cast iron for most of my searing. The bone would be able to hang over the edge on that sort of pan.

Use a lodge cast iron griddle its versatile and will last longer than a few generations

https://www.amazon.com/Lodge-L9OG3-Griddle-Pre-Seasoned-10-5-inch/dp/B00008GKDN

Here. Bonus because the flat side is great for pancakes.

Here you go

If I may interject my own 2 cents.
The two best cooking tools I've found for smash burgers are


This 12" x 20" 10 Gauge Steel Griddle


and this 6" x 5" Steel Spatula


The griddle gives you a big area to cook the burger on (it sits nicely over two burners)

And the spatula is big enough to smash any burger and crush it down to that desired 1/4"


Ideally you should be smashing about 1/3 lbs or less of burger for a smash burger and crushing it down to close to 1/4". Don't put the burger on the griddle until it's good and hot, and it should only take a couple minutes on each side of the burger.


Pro Tip: when you think the burger is close to done, put the cheese on, squirt a little cold water on the griddle around the burger and cover the burger with a bowl. This will cause the water to steam and the cheese will melt in seconds.

(There is unfortunately very little that you can do about the smoke).

Non-mobile: lodge

^That's ^why ^I'm ^here, ^I ^don't ^judge ^you. ^PM ^/u/xl0 ^if ^I'm ^causing ^any ^trouble. ^WUT?

We also have a tiny kitchen, and here's my advice. We improved on our space by putting a storeables rack underneath our barstool-height table, and our table has wheels if we need more leg room.

>a slow cooker, a pressure cooker, a rice cooker, a panini press, a juicer, a food processor, a blender, a hot pot, an indoor grill, bakeware stuffs, and a set of basic cookware.

We have a grill/griddle that I'd go nuts without, and it generally stays on the stove.

http://www.amazon.com/gp/aw/d/B00008GKDQ/ref=mp_s_a_1_1?qid=1450209760&sr=8-1&pi=SX200_QL40&keywords=cast+iron+griddle&dpPl=1&dpID=414n4OG7bEL&ref=plSrch

A cast iron Dutch oven also works as a skillet if you need it to, but we store my skillets in the oven.

You could probably use a vitamix as a food processor too, though I have not tried. If you don't have a vitamix, stick with the food processor and ditch your toy blender.

We have two nesting saucepans, and our mixing bowls, strainers etc fit on the shelf above them. Our sandwich/steak weights (get rid of the panini maker) fit next to the bowls. Our bakeware fits under the oven. Our appliances fit on the shelving unit (mixer, food processor, toaster, mixer accessories, blender, popcorn maker(who okayed that?), slow cooker, and dish towels etc).

Having a small kitchen SUUUUCKS if you like to cook as much as we do, but if it's what you got, ikea and storeables are your best friends.

I didn't really answer your question because I didn't understand your question, is one to replace everything? Or the other two?

Me neither...had to look it up on amazon.com

It's the thing they bring fajitas out on in some mexican resaurants.

I bought a comal like this one on a whim a few years ago. It's great for quesadillas and comes in handy for a bunch of other small things.

I got it from a restaurant supply store near me.

But amazon has it also:

Chef King 7 Gauge Steel Griddle, 14 Inch x 23 Inch https://www.amazon.com/dp/B001BQYS3C/ref=cm_sw_r_cp_apa_i_3NeECbJSPBDG3

you could get a cast Iron Skillet (this is the one i have and it's awesome https://www.amazon.com/Lodge-Pro-Grid-Griddle-Reversible-Easy-Grip/dp/B00008GKDQ)

I've used it to make Al Pastor and it did a great job on the grill (I was using my dad's Char Broil Commercial Series Infrared Grill)

Try this first.
http://www.amazon.com/Lodge-Double-Reversible-Grill-Griddle/dp/B002CMLTXG/ref=sr_1_2?s=home-garden&ie=UTF8&qid=1341876329&sr=1-2&keywords=lodge+griddles

Get a big Crock Pot.

Then make a [beef stew] (http://allrecipes.com/recipe/14685/slow-cooker-beef-stew-i/). That recipe should yield about 6 servings.

Get up early Sunday morning, toss everything in the slow cooker around 7am, have dinner at 7pm. Put the rest into individual serving size Tupperware containers, some in the fridge, some in the freezer. Bring the frozen ones to school for lunch.

That should take you no more than 15-20 minutes to prep and start cooking.

Cereal for breakfast is fine but you can do better. Learn to cook eggs. I'm partial to Gordon Ramsay's scrambled eggs. I usually have mine on a toasted English muffin hand I'll throw a few strawberries or some other friends on the plate top complete it. Takes no more than 10 minutes to start the day right.

Buy a whole bunch of chicken breasts, 3-5 pounds depending on how much you love chicken. Cook them to at a time in your cast iron skillet. 6-7 minutes on a side. Should take about 45 minutes to do them all, but since they just sit there for 6 minutes at a time, you can be doing other things too, like putting 8 scoops of rice into your Instant Pot and filling it with water. Meanwhile you'll also be able to cut up a bunch of tomatoes and make some home made salsa.

When the chicken is all done, you can start shredding it with a couple of forks (you can also shred some chickens while the other are cooking if everything else is done.

Put the rice, chicken, and homemade salsa into separate Tupperware containers in the fridge. It's pretty basic but chicken and rice with salsa is pretty good in a pinch.

Get a griddle, buy a big 5 pound bag of shredded cheese at Smart and Final along with a big package of flour tortillas. Toss a totilla on the griddle on medium heat, put a handful of cheese and some of your shredded chicken on it. When it starts getting melty fold it in half. Boom! Quesadilla!

The fact is, cooking for your self is a skill. You'll suck at it so badly when you are first starting out and it does, of course, take more time than walking into a buffet with your meal plan or having some Pad Thai delivered, but it's worth it. It will always be cheaper than the alternatives and, once you get the hang of it, it'll be much better than food you'd get at all but the very most expensive restaurants. Not to mention the pride you'll be able to take in the skill you develop.

Honestly, during the school year, I probably spend 4-5 hours a week cooking. I don't do much, if any, big bulk prep work because I haven't felt so crunched for time that it was necessary. When I do get swamped with exams or other school stuff, I can always order a pizza.

The fact is, unless your parents are financing a lavish lifestyle for you, you're going to have to learn to cook. My girlfriend and I usually spend between $100 and $150 per week on groceries and go out to eat (maybe) once a week.

If we were going out or ordering in for every meal... We'd have to double or triple our food budget. So, thought of another way. If we save $200/week by cooking and I only have to cook 5 hours/week, it's like I'm paying myself $40/hour to cook, not bad!

Yep - get one of these

If you go with cast iron, get a double burner griddle. You can have higher heat on one side for bacon, lower on the other for eggs. They're also the best for pancakes if you're flipping with a spatula as there is little lip to deal with.

This link is not provided as an endorsement of the supplier or manufacturer, just as an example of what I'm talking about:

Griddle

If you want a good inexpensive non teflon pan that will last forever I suggest a lodge cast iron skillet.

This dutch oven has a lid that doubles as a 10" skillet.

http://www.amazon.com/Lodge-LCC3-Logic-Pre-Seasoned-Cooker/dp/B0009JKG9M/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1394343050&sr=1-1&keywords=lodge+cast+iron

If you like the dutch oven you might want to consider the reversible griddle/grill.

http://www.amazon.com/Lodge-Single-Burner-Reversible-Griddle-10-5-inch/dp/B000E1WA7Q/ref=sr_1_47?s=home-garden&ie=UTF8&qid=1394343097&sr=1-47&keywords=lodge+cast+iron

10" is a good size for cooking for one or two people. The 12" pans are a lot heavier and so i tend to stick with the 10" unless i really need the surface area, and then i often use the griddle.

get one of these.

https://www.amazon.com/Lodge-Cast-Iron-Reversible-Griddle-10-44-Inch/dp/B00008GKDQ?th=1

williams sonoma is ridiculously over priced, you can just check out target, walmart or amazon, like this

https://www.amazon.com/Presto-07061-22-inch-Electric-Removable/dp/B005FYF3OY/ref=sr_1_6?ie=UTF8&qid=1474159581&sr=8-6&keywords=nonstick+griddle

or this


https://www.amazon.com/Nordic-Ware-Burner-Griddle-4-Inch/dp/B00080QJYI/ref=sr_1_4?ie=UTF8&qid=1474159581&sr=8-4&keywords=nonstick+griddle

you could just get a 2 burner griddle

The answer is seasoning! When we open we crank it and put a few thin layers of oil on it which burn on, creating a wonderful nonstick surface just like you would on a cast iron pan. If you're looking for a pan that performs exactly like a flattop's surface, look into carbon steel. They develop a beautiful patina that is so nonstick, gliding your fingers over the surface will make you giddy.

Stainless steel could be seasoned, but that's kinda missing the point of stainless. Best forget about doing scrambles in them and get yourself a nice carbon steel pan or griddle.

These can go over two burners on an oven

Lodge Pro-Grid Cast Iron Grill and Griddle Combo. Reversible 20" x 10.44" Grill/Griddle Pan with Easy-Grip Handles https://www.amazon.com/dp/B00008GKDQ/ref=cm_sw_r_cp_api_52uOBbGSVDABE

Add one of these (or these, if you're a round grill guy)to your tailgating equipment, and begin to understand the glory of grilled breakfast foods! Eggs, pancakes, bacon, hashbrowns - the world of deliciousness is your oyster my friend.

And the good lord saw fit to invent the bloody mary, irish coffee, and breakfast beer for a reason.

Assuming you mean type and not specific brand and model: a grill pan.

Lodge makes a good reversible cast iron one: https://www.amazon.com/Lodge-LPGI3-Reversible-Griddle-10-44-inch/dp/B00008GKDQ/ref=sr_1_4?ie=UTF8&qid=1503689707&sr=8-4&keywords=lodge+grill+pan

He did say "griddle", not pan.

I've made cast iron pan pizza starting on a stovetop and finishing in the oven, and I like the way the crust comes out, but this definitely makes a deeper dish pizza than a NY style.

I've got a decent sized cast iron griddle too but I've never tried it for pizza -- I'll put it on my list of things to try! It's oblong shape (10' x 20') will make it hard to use for a round pie, but oblong is OK with me.

No it isn't. I don't have a referral account

Edit: for further proof, here's an example of a referral link found in a website further down the sub:

>http://www.amazon.com/gp/aw/d/B00008GKDN/ref=redir_mdp_mobile?SubscriptionId=AKIAIN5EPMC4JITCJUDQ&camp=2025&creative=165953&creativeASIN=B00008GKDN&linkCode=xm2&pc_redir=1414106151&tag=dat20-20

Note how it ends in:

>&tag=XXXXXX

that's what makes it a referral link. The "ref=" in my link is just a device used by amazon to track how the link was shared

I drank more than usual at game night last night (3 shots of vodka) and I'm definitely feeling it this morning. FH got me a raclette for my birthday last month and we got to try it out last night. We made stuffed burgers and roasted turnips and smothered them in hot, bubbly cheese (Havarti for me, Swiss for my fiancé). Everyone else had ordered Burger King for dinner, so we still fit the "theme" of dinner.

We also melted up some dark chocolate chips for the other girls to put on their ice cream. It was a little sad not being able to join in, but I kept my carbs so low that FH and I were able to split a 4-piece mozzarella stick from Checkers (my favorite drunk food).

We got a slew of yummy veggies for under $20 yesterday at the Asian market- turnips, radishes, Brussels sprouts, bok choy, daikon, and cauliflower. So today I'm going to work on this weeks meal plan and figure out when to eat all this food!

Our downstairs neighbor is pumping the base this morning, so I am unfortunately awake right now. I'm going to take advantage of being awake and make a nice cup of earl grey and go work on a new knitting project. KCKO everyone and have a great Sunday!

To do this, you really want something like the Baking Steel Mini Griddle: https://www.amazon.com/Baking-Steel-Mini-Griddle/dp/B01JDIRNIQ/ref=sr_1_3?ie=UTF8&qid=1484062758&sr=8-3&keywords=pizza+steel+griddle

It is sized to fit on the stove top, and has a grease channel. Unfortunately, $140...

Or this motherfucker. Don't know what I would do without mine.

I would think the only advantage a griddle has over a skillet is when you have a really big griddle. That way you can use it for big family cookouts, both indoors and outdoors. Even so, I wasn't about to spend the money on this rectangular cast iron griddle until I found it on sale at TJ Maxx for $20. At that price, I feel I got a great bargain, because I can use it as a baking sheet as well as a grill.

1. For mom's french toast. THE BEST french toast
   
2. My mom and I get down on some pictionary. Straight up yelling and making a scene
   
3. I sleep on road trips, sorry!
   
4. Hey, Vern!
   
5. My mom burns these so much and I used to hate the smell. Now it reminds me of home
   Bonus
   Sandra Bullock
   Super fun contest!! :))

Cuisinart CBW-201 Stainless Steel Butter Wheel https://www.amazon.com/dp/B07M6ZVKJR/ref=cm_sw_r_cp_api_i_klxhDbQ32MWA6

They do make a dual burner stove/grill. Here's a Coleman stove/grill.

https://www.rei.com/product/883482/coleman-signature-grill-stove

I'm not a fan but I don't do much grilling. I have made hamburgers and hot dogs on mine, but I use a griddle that covers both burners.

I do have a much heavier griddle/grill combo that I use at home (like this one https://www.amazon.com/Lodge-Pro-Grid-Griddle-Reversible-Easy-Grip/dp/B00008GKDQ ), which I could bring with me but never felt I needed it. Since the grill side just has raised bars, it doesn't let stuff drip into the grill.

I have of the Lodge Cast Iron Griddles. Does that count??

https://www.amazon.com/Lodge-Pro-Grid-Griddle-Reversible-Easy-Grip/dp/B00008GKDQ/ref=sr_1_1_sspa?crid=1OKWFLM7DLVG9&keywords=lodge+cast+iron+griddle&qid=1568242527&s=home-garden&sprefix=lodge+cast+iron+%2Cgarden%2C191&sr=1-1-spons&psc=1&spLa=ZW5jcnlwdGVkUXVhbGlmaWVyPUEyNlZWRE80OEcxTElYJmVuY3J5cHRlZElkPUEwMjI4OTM1TlZOMTJSSk5EOEtEJmVuY3J5cHRlZEFkSWQ9QTAyNDI2MDAzVkVWMTJBSk1WSFNKJndpZGdldE5hbWU9c3BfYXRmJmFjdGlvbj1jbGlja1JlZGlyZWN0JmRvTm90TG9nQ2xpY2s9dHJ1ZQ==

Or go full out and get the reversible. Then you can make perfect crossed grill marks and shit. http://www.amazon.com/Lodge-LPGI3-Cast-Iron-Reversible-10-44-inch/dp/B00008GKDQ

Cheers! If you like the grill pan you may like one of those dual sided griddles (example below). It's great for large volumes or large items - it's what I use for grilled veggies (grill side) or whole fish (flat top). Just heat it to temp in the oven for even heat than transfer to stovetop for cooking.

https://www.amazon.com/Lodge-LDP3-Reversible-9-5-inch-16-75-inch/dp/B002CMLTXG

I was wondering if you'd chime in! I appreciate the info for sure. I'm thinking I'll either buy the 16"x9.5" Lodge rectangular dual griddle (I think I could close the lid with this one) or the 12"x12" Lodge griddle pan instead

I use a cast iron griddle is probably the best way I do mine if not using my gril: http://www.amazon.com/Lodge-Logic-LPGI3-Grill-Griddle/dp/B00008GKDQ

I make pancakes all the time on this griddle with zero sticking. Do I use butter? Hell yes. But honestly I use exponentially more than I need simply because I'm not eating pancakes for a healthy meal. That and I typically want to have enough browned butter that I can immediately throw on the scrambled eggs as soon as the pancakes come off so everything is nice and hot.

Lodge makes one: https://www.amazon.com/Lodge-CRSGR18-Griddle-Pre-Seasoned-18-inch/dp/B00J9QVPIW

Home depot too: https://www.homedepot.com/p/Camp-Chef-16-in-x-24-in-Seasoned-Steel-Professional-Griddle-SG90/203576086

If you are going to get a dutchie - I'd go with enameled. You are limited in what you can do with a naked cast iron DO. No acids = no braising.

The 10.5 inch round griddle is another go to - I use it for tortillas, pancakes, crepes, warming my homemade English muffins. The occasional egg (they work well for making omelets too).

The Green enameled 6 qt Lodge dutch oven is super cheap right now. Just sent one as a wedding gift, 38 bucks. The other ones are 50-60 bucks.

Finally, I love my side dish master I use this for small sides (think 2 or 3 people). I also use it EVERY time I use my grill. It can be used for oven to table dishes too (think single serving enchiladas). And it's the new heat enhanced material - so it doesn't rust. They say you can put it in the dishwasher - but I don't have one.

That top one looks like a regular round CI griddle.
https://www.amazon.com/Lodge-Griddle-Pre-seasoned-Pancakes-Quesadillas/dp/B00008GKDN

I see now that griddle is the proper terminology. I use a pan for single steaks, wanted to try this for multiple. https://www.amazon.com/Lodge-LPGI3-Reversible-Griddle-10-44-inch/dp/B00008GKDQ/ref=pd_sbs_79_1?_encoding=UTF8&pd_rd_i=B00008GKDQ&pd_rd_r=MG2ZPCJ508VRY79KKPDY&pd_rd_w=AtBVI&pd_rd_wg=RKlfg&psc=1&refRID=MG2ZPCJ508VRY79KKPDY&dpID=51Hs57HcHgL&preST=_SY300_QL70_&dpSrc=detail

Something like this? : https://www.amazon.com/Baking-Steel-Griddle-18-14/dp/B016WOTNZU

Also would this behave similar to stainless as a cooking surface?

I love the Lodge cast iron grill/griddle:

https://www.amazon.ca/Lodge-LPGI3-16-Inch-Cast-Iron-Griddle/dp/B00008GKDQ/ref=sr_1_5?ie=UTF8&qid=1481743343&sr=8-5&keywords=cast+iron+pan+lodge

Also does well in the oven.

This is great advice!

I've gotten some rather good steaks from Publix actually. You just have to keep a good eye on the fat marbling in the ribeye's because it can be rather inconsistent in their choice beef since about 50% of cows fall into that category, you wanna make sure you're getting the upper end of that 50%.
If you are like me and don't have a grill I cannot recommend this product enough for making steaks and burgers and damn near any other meat product. It's what they use in place of grills on Chopped and they tend to get rather professional results. I honestly use the flat side more because I think it makes great burgers. You just can't beat cast iron for getting hot as hell with very even heat distribution, which is what it takes to make a good steak.

http://www.amazon.com/Lodge-LPGI3-16-Inch-Cast-Iron-Griddle/dp/B00008GKDQ/ref=sr_1_6?s=home-garden&ie=UTF8&qid=1334038417&sr=1-6

http://www.reddit.com/r/AskCulinary/wiki/faq

----

What I have posted before.

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If you have a TJ Maxx or like minded discount scratch and dent/seasonal store go there. I picked up All clad pans for about 50% to 75% off. That's a $150+ pan for about $70.

Or check out if you have a restaurant supply store near by.

And cast iron is the shit and only $20 to $40 (just don't use with acidic products unless iron deficient). If you find one that works for you. For me I love this one; for my "breakfast" items. It's alot better for me then a frying pan.
http://www.amazon.com/Lodge-Logic-Pre-Seasoned-Griddle-10-5-inch/dp/B00008GKDN/ref=sr_1_6?s=home-garden&ie=UTF8&qid=1374432138&sr=1-6&keywords=cast+iron

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But only buy what you really need right now. Then build up later. You can do lot with just a few items.

Check out this:

http://www.seriouseats.com/2011/01/equipment-the-7-most-essential-pots-and-pans.html?ref=obinsite


And this

http://www.seriouseats.com/2010/08/equipment-the-all-clad-vs-tramontina-skillet.html

There's an 12 inch 8 quart that's taller. That's good for baking and all round use.

There's also a shallow 12 inch 6 quart that's better for stews, chilli and a little lighter.

These are nice as well for pancakes and tortilla warming/grilled cheese.

https://www.amazon.com/dp/B00I2YYZH0/ref=psdc_289821_t2_B00008GKDN

Bought this just for tomahawks - https://www.amazon.com/gp/aw/d/B00008GKDN/ref=mp_s_a_1_8?ie=UTF8&qid=1499816998&sr=8-8&pi=AC_SX236_SY340_QL65&keywords=cast+iron+skillet+lodge&dpPl=1&dpID=31%2B-Mm1ZI-L&ref=plSrch

In college with no kitchen (does he have a fridge?) I found a small George Foreman grill to be really useful. You can make burgers, vegetables, grilled cheese/panini sandwiches, etc.

There are different styles/sizes/price ranges but here is a small one:

http://www.amazon.com/gp/aw/d/B008YS1YQO/ref=mp_s_a_1_7?qid=1416990714&sr=8-7&pi=AC_SX110_SY165_QL70

It's like a small, difficult to clean, more complicated version of a grill/griddle.

Something like this would work well. You can use 2 burners at once. Probably not the best for anything other than gas and maybe electric coil stove tops, but it gives you the real estate you need for searing.

Kenji uses the Baking Steel Mini Griddle in his burger video. It's expensive, though.

I got mine for $50 at Cabela's. It's the larger Lodge one. Like this https://www.amazon.com/Lodge-LPGI3-Reversible-Griddle-10-44-inch/dp/B00008GKDQ

I use a cast iron grill pan (here)on the shelf below my dutch oven to absorb the direct heat produced by my gas oven. Also, make sure your dutch oven is on the highest shelf possible/as far away from the heat source as possible. Both of these two tips helped the bottom crust on my loaves immensely.

I have a round one like this that I use relatively frequently, mostly for heating tortillas or other non messy things. It's also perfect for using as a pizza steel.

I put this on top of my Coleman stove and it works well.

https://www.amazon.com/Lodge-Reversible-Griddle-Combo-Double-Sided/dp/B002CMLTXG

I would advise AGAINST a microwave and toaster oven. Instead, purchase one of these:

Lodge cast iron griddle .... only $15.

When you have leftovers, heat your gas range to 375, throw the food on the griddle and slide it in there for 10 minutes. You now have food that is WAAAY more delicious than microwave reheated leftovers. And I think toaster ovens tend to use more energy and they are kind of small, so don't do that!!!

Seriously, I haven't had a microwave for over 5 years, and I don't miss it at all. I wouldn't even think of buying one ever again. Plus, there is possible evidence that they wreak havoc on the nutritional value of your food.

Also, EXTRA COUNTER SPACE!!!!

For example, I have built up my kitchen a bit slowly and have a lot of random gadgets and a few different pans and posts, but I would say 80% of my cooking is done using the following:

• Medium George Foreman Grill
  
• Farberware Covered Skillet - works as fry pan, sauce pan, and quasi-wok
  
• Lodge Cast Iron Skillet - works as skillet and baking/broiling surace/pizza stone
  
• Ikea ANONS Pot set

You may want to try a double-burner griddle. It won't get you five pounds of cooked bacon at once, but it gives you a lot of surface area to work with. Plus you can buy two and cover the whole stovetop. Much cheaper than the commercial-grade four-burner griddles that restaurants buy.

You can't go wrong with lodge. My new stove top grill/griddle only set me back $25.

http://www.amazon.com/Lodge-Double-Reversible-Grill-Griddle/dp/B002CMLTXG

Amazon has them for ~$30, though I would recommend checking out your local kitchen supply stores. I see them for less very frequently.

I don't remember exactly, but mine is like this but square (and a bit smaller).
https://www.amazon.com/Lodge-Pro-Grid-Griddle-Reversible-Easy-Grip/dp/B00008GKDQ/ref=sr_1_5?crid=1UNA3O46XFVDH&keywords=cast+iron+grill+pan&qid=1568257792&s=gateway&sprefix=cast+iron+grill+pans+for+stove+tops%2Caps%2C239&sr=8-5

I bought one of these. https://www.amazon.com/Chef-King-Gauge-Steel-Griddle/dp/B001BQYS3C/ Mostly to use on the BBQ (aka gas grill). But I intend to try it on the stove when the weather gets colder.

I've found several good deals on Lodge at TJ Maxx/Home Goods. I got the large double sided griddle for $25.

This knife is so good for the price it's crazy.

If you have the right sort of cooktop you can't beat this griddle. Season it with flaxseed oil ideally, but you can use it as it comes too.

Some good inexpensive cutting boards like this would be great too.

I thought a "griddle" referred to a "griddle". Did you even click on the "griddles" section of the link you just posted? They are all flat surface, none of them are grill pans. For example, here is the exact cast iron griddle I have. A griddle is, by definition, a flat surface.

The crispy edges make me think they were made in some kind of iron like this

Someone recommended this to me for a project I was working on. It looks pretty close except it has the lip around the edge. Not sure if the lip would be an issue for you or not. If it is a problem, I imagine someone with metal working tools could cut it off.

**edit or just get the real thing and don't worry about modifications.

You want this: https://www.amazon.com/Chef-King-Gauge-Steel-Griddle/dp/B001BQYS3C/ref=mp_s_a_1_31?keywords=griddle+pan+for+stove+top&qid=1558056604&s=gateway&sprefix=gridd&sr=8-31

We use a lodge cast iron grill pan over two of our burners, one turned all the way up the other a little lower so you have a bit of a heat gradient, easily gets up to 800-900 degrees.You’ll get a nice char on steaks and veggies, plus it’s hot enough to still put some pans on if sauté gets hit.

Lodge LPGI3 Pro-Grid Cast Iron Reversible 20" x 10" Grill/Griddle Pan with Easy-Grip Handles 10" x 20" https://www.amazon.com/dp/B00008GKDQ/ref=cm_sw_r_cp_api_i_Dvt8CbPB19HK1

I have one and rarely use it. What I use more often is this which is a similar concept but a little more versatile, mainly because it has a handle.

Lodge also makes these which might be more usable than the double burner one. That thing is big, and heavy, and obviously, hot, and is generally a pain.

I'm thinking probably not. That style Wagner logo looks like the one that was made in China relatively recently. You could get a brand new Lodge reversible griddle for $45 or $30 on Amazon. You could probably find a vintage Wagner with the stylized logo (and Sidney -O-) on eBay for less than $50 too, though that would likely not be reversible. I'd keep hunting.

So you want a griddle of sorts? This is as close to 9"x7" I could find.
Lodge Cast Iron Grill/Griddle

Here is the desktop version of your link

I have the pro-grid grill/griddle combo. I thought I would use the grill portion more than the griddle but I find that I never use the grill side. It is definitely heavy!

It's this one

My method for reverse sear: put steaks on a rack which then goes onto a cookie sheet. They go into the oven at 275 until they are 125 internal temp, which is usually about 40-50 minutes. They rest for 10 to 15 minutes, then they get seared off on my Lodge dual sided griddle that has been thoroughly heated over my propane burner outside. There will be a lot of smoke during the searing process, so without a good ventilation system in my kitchen, doing it outside is crucial.

I use the ridged side of the griddle to get good griddle marks. Each steak goes down on the griddle for 90 seconds, turned 90 degrees for good grill marks for 90 seconds, then flipped. The same thing is done on the other side. Because the steaks were already rested, and the searing is not heating the steak through, there is no need to rest the steak again after searing.

EDIT: When the mood hits me, I'll fire up the smoker and heat the steaks in there instead of the oven.

Yeah, I just didn't know if OP already has one or is considering buying one. I'm saving up for the griddle version to sear stuff and make smashed burgers. I have a cast iron griddle but it is really difficult to keep the "grill" side clean and well seasoned.

I make these mini "pies", they are really more like a pop tart I guess. I use a dash griddle and a some thinned out Pillsbury premade pie crust which will be about 100 calories for the portion you need. Cut the crust into 2 3-4 inch circles, fill it with what whatever I'm in the mood for - I usually go with PB2 and some raspberries, then put top top piece on. Crimp the edges with fork so it stays sealed. Put a little egg wash on the top and sprinkle with a touch of sugar (if that is your kinda thing). It takes maybe 2 minutes to cook. Perfect, well portioned pie for one.

These Dash mini-makers are awesome. I use the mini waffle maker to do all kinds of similar stuff. Amazon has them for like $15, but I got both the waffle maker and the griddle at Marshall's for $7 each.

I did buy that fancy Italian spatula a few years ago and I've been 110% happy with it. It gets into tight spaces easily, it's tough enough to be your scraper (better than my bench scraper and more ergonomic), and it has lots of other uses around the kitchen. Great for serving lasagna. When making a quesadilla it's firm enough that it can cut the finished product without using a knife.

IMO the new Kenji setup is really for pros. You need a lot of room in the griddle to use that dedicated scraper that some pros use (many others use their spatula with good results).

BTW another good burger purchase for me has been a heavy gauge carbon steel griddle. Chef King 7 Gauge Carbon Steel Griddle. Holds a lot of heat, double burner size works great for a crowd or for bacon, season it like cast iron.

Lodge LPGI3 Pro-Grid Cast Iron Reversible 20" x 10" Grill/Griddle Pan with Easy-Grip Handles 10" x 20" https://www.amazon.com/dp/B00008GKDQ/ref=cm_sw_r_cp_api_i_rC7MDbBTNP38K

https://www.amazon.com/Boska-Holland-Partyclette-Taste-Raclette/dp/B004OR8LBK



Tamagoyaki would be way too big. And the front edge of the pan isn’t as conducive to sliding cheese out. The chefs never just let an omelette slide out either. It cannot. They have to do a combination “lift and bump” technique to lift the omelette from the pan. (Quite certainly there are exceptions to the rule), but nonetheless, all 4 sides in a Japanese omelette pan are perpendicular. And MUCH deeper

Thank you like this?

It's not so much the weight. I need a granny to teach me how to take care of cast iron! Are you talking about something like this?

a heavy bottom roasting pan that you can put on a stove top. Or a cast iron indoor griddle that goes over 2 burners.

something like this griddle

Sure, the only problem is the surface is not as smooth so it makes the oil/butter covering more important. My only problem with the cast iron over the non stick is the lip is more like a fry pan than an egg pan with a rounded edge so getting eggs out can be a pain. If it is only for eggs, pancakes, etc a cast griddle pan would be best.
https://www.amazon.com/Lodge-L9OG3-Griddle-Pre-Seasoned-10-5-inch/dp/B00008GKDN

Try this!

Lodge LPGI3 Cast Iron Reversible Grill/Griddle, 20-inch x 10.44-inch, Black https://www.amazon.com/dp/B00008GKDQ/ref=cm_sw_r_cp_api_CwrwybCF5NJB6

These work great. The only thing I would suggest is that you get a two burner stovetop griddle. They're less than $50, are reversible (flat top option) and heat up very quickly. Possibly one of the most useful kitchen investments I've ever made.
Link

If you really want to make awesome burritos use a comal.

Trust me I am Mexican too have been using this since I was five years old. Just heat these with tortillas superb!

http://www.amazon.com/Victoria-Cast-Iron-Comal-Griddle/dp/B00I2YYZH0

sweet! this is exactly what i was looking for, how much would your friend charge for this? i have this griddle and i would only want the flat side to be smooth. http://www.amazon.com/Lodge-LPGI3-Cast-Iron-Reversible-10-44-inch/dp/B00008GKDQ

I can't find the one that I have because it's so old, but here is one that is similar cast iron griddle. It is reversible and the grill side comes in handle at times. Works great on a flat stove top.

I have a 10" Calphalon Cast Iron skillet that I got for like $20 at Target. I have another cast iron skillet 12" that I got from World Market. It's enameled on the outside and bare on the inside and unless I'm cooking eggs just about anything skillet/pan related happens in one of those pans.

I have some calphalon non stick skillets that I use for eggs/fish/etc. But they might get used once for every 20 uses of the cast iron. Aside from that I have some le Crueset enameled cast iron stuff. I have their Wok, and a Dutch Oven, and a big cast iron fish pan like 14" oval shaped thing. It's great for whole fish, but I don't use it for much else.

But if I were starting from scratch it'd probably be something like the following:

Dutch Oven

Stainless 12"

Cast Iron 12"

Cast Iron 10"

Saucier

Multi Pot

Pot 2 qt


I'd possibly get two of the Multi Pots. I know the additional steamer/pasta baskets are redundant but it's nice to have another pot for things like chili or pasta sauce (Although you could use the dutch oven) But with two stainless pots like that you can do sauce in one and pasta in the other. Also looking up another 6-8 qt stock pot it looks like the same Calphalon pot is $75 while the multipot set is $80, and you could always use the additional baskets as colanders.

You'll probably want some decent glassware, casserole dishes, and a few cookie sheets, loaf, and/or lasagna pans to really round out the kitchen. But the pots/pans listed above would be a great place to start. I should get back to work. :)

what kind of breakfast stuff - bacon and eggs? i might be in the minority here but I think a 10'' griddle is the best breakfast cast iron

For those like me, who came here looking for the warming pan cheese melter thingy
It looks like a raclette warmer:

Amazon UK link

Amazon USA

I use something like this. https://www.amazon.com/Lodge-Pro-Grid-Griddle-Reversible-Easy-Grip/dp/B00008GKDQ/ref=sr_1_6?keywords=cast+iron+griddle&qid=1572373791&s=home-garden&sr=1-6

I place it over the direct heat in my pellet grill for all my searing...usually in the 400° - 500° range.

Time to get thrifty.

EDIT: Or just look here: https://www.amazon.com/Nordic-Ware-Burner-Griddle-4-Inch/dp/B00080QJYI/ref=sr_1_18?ie=UTF8&qid=1477992423&sr=8-18&keywords=comal

I'm going to have a BBQ with my family this weekend and go fishing! Its exciting. I get to hang out with my little baby nephew who is adorable!

I would love to have this griddle

1.21 gigawatts! Yay

The broiler is your friend!

I've also got one of [these bad boys] (http://www.amazon.com/Lodge-LPGI3-16-Inch-Cast-Iron-Griddle/dp/B00008GKDQ/ref=sr_1_1?ie=UTF8&qid=1347637331&sr=8-1&keywords=cast+iron+grill) for when I feel like I need that grill kissed steak.

The marinade/rub is more important to me than the charcoal flavor, so I don't have much trouble adjusting.

A griddle is a great idea. In fact, this is the carbon steel one I use. (It used to be $10 cheaper, so an even better deal.) A good pile of charcoal will be putting out a ton of heat so you certainly can cook a bunch of steaks at once without worrying about the pan losing heat.

One thing that stands out for the griddle you linked to is that it doesn't have handles that are easy to get ahold of. Even with a good pair of hot pads it looks like it'd be hard to get off of a smoking hot grill without getting burnt.

Nice! I like the idea of cast iron as opposed to carbon steel but Amazon has much cheaper prices than Lodge's own website

https://www.amazon.com/Lodge-LPGI3-Reversible-Griddle-10-44-inch/dp/B00008GKDQ/ref=sr_1_4?s=home-garden&ie=UTF8&qid=1525960340&sr=1-4&keywords=cast+iron+griddle

and good point re: the handles. I figured I would leave the griddle on the grill and just sear the steaks and then take them off. Then deal with griddle cleanup after it's cool off. I think even with more pronounced handles I wouldn't be trying to lift and carry a 700 degree piece of iron around haha

We have one of these that we bring everywhere when camping. It does double duty on top of a campfire as well in case you run out of gas. My favorite thing is one you’re done cooking you can flip it over and burn off all the grease. After burning everything off, spray it with Pam and wipe clean. I have one for home we use inside as well as on the grill/smoker

Something like this maybe? https://www.amazon.com/Lodge-L9OG3-Griddle-Pre-Seasoned-10-5-inch/dp/B00008GKDN/ref=sr_1_1?ie=UTF8&qid=1525347254&sr=8-1&keywords=cast+iron+crepe+pan

Alright, so if I understood right than here we go!

$0-5: Panda Decal because everyone loves pandas!

$5-10: Colored pencils, for grown-ups who love to color (or those with kids)!

$10-20: Puppy chow

$20-50: Bad-Ass Grill

This cast iron griddle that I have suffciently ruined because I didn't realize how cast iron worked when I received it. It is free to a good home that would like to rehab it, otherwise I will like toss it out.

I'm quite fond of this one for eggs:

http://www.amazon.com/gp/aw/d/B00008GKDN?pc_redir=1395344132&robot_redir=1

Fits up to 4 over easy and also the perfect size for omelets.

You might find a griddle that would suit you. https://www.amazon.com/gp/product/B002CMLTXG/ref=s9_acsd_simh_hd_bw_b3nYjEp_c_x_w?pf_rd_m=ATVPDKIKX0DER&pf_rd_s=merchandised-search-3&pf_rd_r=WA7GTKXZD77RQ6W1NE3V&pf_rd_t=101&pf_rd_p=a739796d-be58-56b4-9c29-d4cc8a594442&pf_rd_i=3480716011

Here, enjoy.

A 12" Calphalon is on Amazon for $21. If you like it then go for the larger sizes and eventually dive into the Dutch oven! You won't regret it!

https://www.amazon.com/gp/aw/d/B00L4771OG/ref=sspa_mw_detail_0?ie=UTF8&psc=1

Edit: when I first started learning how to cook years ago I went to a few thrift stores and was able to pick up a pan and skillet for 20 total. I also found a dutch oven for 20 and they're sets I used for years before I gave them to my friend when she started out. She still uses them as far as I know!

Also spelling and link

I'm not fast enough on my phone :(

http://www.amazon.com/gp/aw/d/B00AS2IJSU/ref=aw_wl_ov_dp_1_4?colid=1EGYT54MBEFAR&coliid=I2B1HOA7IB2WZI

I have this and I love it:

http://www.amazon.com/gp/product/B002CMLTXG/ref=oh_details_o09_s00_i00?ie=UTF8&psc=1

As others have mentioned, this thing is pretty much on my stove 24/7. Great for all breakfast foods, making paninis, and grilling meat. When I do steak (which I do on the flat side for optimal heat transfer), it'll get smokey enough to where I need to disable all the detectors in my house first. I'll let the thing heat up for about 10 minutes on high before putting the steak on. Of course, this is because I like my steak crusty on the outside while still rare to medium rare on the inside.

My favorite piece is this lodge round griddle. I sanded the surface and reseasoned it with crisco and couldn't be happier. I use it almost everyday.

Any reason to use non-stick for eggs? I've been using my cast iron griddle (like this one http://www.amazon.com/Lodge-LPGI3-Cast-Iron-Reversible-10-44-inch/dp/B00008GKDQ/ref=sr_1_1?ie=UTF8&qid=1412781296&sr=8-1&keywords=lodge+griddle) and it's "more non-stick" with eggs than any non-stick I've ever tried.

Lodge LPGI3 Pro-Grid Cast Iron Reversible 20" x 10" Grill/Griddle Pan with Easy-Grip Handles 10" x 20" https://www.amazon.com/dp/B00008GKDQ/ref=cm_sw_r_cp_apa_i_DTE6Cb7YYTXAA

I couldn't say for sure if that would burn or not, it would likely depend how close it is to the burner/coals. Aluminum melts at 1220F, propane burns over 5000f and charcoal burns at 4800F. So I would be hesitant to try that.
I would recommend a grill pan like this or one that appropriately fits your grill. Just wait till it cools and scrape it into the trash.

Here you go.

Your grandchildren will still be using it 50 years after you're gone.

https://www.amazon.com/Lodge-LPGI3-Reversible-Griddle-10-44-inch/dp/B00008GKDQ