| Griddle | |
|---|---|
 Lefse cooking on an electric griddle | |
| Classification | Cooking equipment |
| Industry | Various |
| Application | Cooking |
| Fuel source | Traditional fuels,natural gas,propane,electric |
Agriddle, in the UK also called agirdle, is a cooking device consisting mainly of a broad, usually flat cooking surface. Nowadays it can be either a movable metal pan- or plate-like utensil,[1] a flat heated cooking surfacebuilt onto a stove as a kitchen range,[2] or a compact cooking machine with its own heating system attached to an integrated griddle acting as acooktop.[3]
A traditional griddle can either be a brick slab or tablet, or a flat or curved metal disc, while in industrialized countries, a griddle is most commonly a flat metal plate.[citation needed] A griddle can have both residential and commercial applications and can be heated directly or indirectly.[citation needed] The heating can be supplied either by a flame fuelled by wood, coal or gas; or by electrical elements.[citation needed] Commercial griddles run on electricity,natural gas orpropane.[4]
Griddles can be made ofcast iron, but there are also non-stick varieties.[2] A residential griddle may be made of cast iron,aluminium,chrome steel, orcarbon steel.[citation needed] The vast majority of commercial-grade griddles are made fromA36 steel,[citation needed] though some arestainless steel or composites of stainless and aluminium.[citation needed] The plate surfaces of commercial griddles can be made of cast iron, polished steel,cold-rolled steel or can have achromefinish.[4]
The wordgriddle is attested in 13th-century English and probably comes fromAnglo-Frenchgridil, which had developed over time from theLatin wordcraticula, 'small griddle' (craticula –graille –gredil –gridil),[1] possibly via the Latincraticulum, 'fine wickerwork'.[5]
In British English it is also calledgirdle.[1]
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Traditional griddles include a stone or brick slab or tablet, and a shallow platter filled with sand. The former are usually heated to cooking temperature before the food is placed on them, the latter heated after.[citation needed] Later versions were sometimes integrated into the tops of wood-fired stoves as a removable iron plate, and later as a separate, typically handle-less plate covering one or more burners on a gas or electric stove.[citation needed]
In traditionalMiddle Eastern andSouth Asian cuisines, asaj is a convex griddle that is used to cooka variety of flatbread types.
In Latin America, one traditional style of griddle is abudare. Made from stone or clay, it is used to cook a variety offlatbreads, such astortilla,arepa andcasabe. Modern versions for commercial use are metal and calledcomals.
In Britain, the griddle is also called girdle and is used for instance for makingscones.[1] It can take the shape of a thick iron plate, round and held from above by a half-hoop handle.[1]
The traditional Scottish "girdle" has a flatwrought iron disk with an upturned rim to which a semicircular hoop handle is attached, allowing it to be suspended over the fire from a central chain and hook.[6] Girdles are used for cookingscones,bannocks,pancakes andoatcakes.[7][8]
The traditional Welshbakestone is similar, circular with a one-piece handle, typically cast iron, 1 cm (0.4 in) in thickness. It is used to cookWelsh cakes,pikelets, andcrepes.[9][10]
InUpstate New York, a griddle used to be the lid covering a round opening on the cooking surface of a wood- or coal-burning stove.[1]
Griddles are often used to prepare breakfast items such as pancakes,French toast,eggs and bacon, as well asstir-fries and meat dishes likehamburgers, steak and chicken breasts.[4]
Commercial griddles can be 2–6 feet wide and 18–30 inches deep, and their plates can be flat or grooved.[4] The burners on the griddle units can be controlled manually or with the help of athermostat.[4]
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griddle (ˈɡrɪdəl)n 1. (Cookery) Also called:girdleBrit a thick round iron plate with a half hoop handle over the top, for making scones, etc
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