{Photograph}: Matthew Korfhage
Griddles are a trademark of the American diner and short-order cooking, and likewise the heroes of all avenue tacos. And we examined every griddle’s capacity to make the flat-top-grill’s most hallmark meals.
On the seven griddles I examined for this information, I made dozens of smashburgers, tacos, fajitas, pancakes, bacon strips, and eggs. I additionally crisped up skin-on fish, seared pork chops, and examined every griddle’s capacity to prepare dinner delicate greens like asparagus at decrease temperatures whereas meat cooked at increased temperatures on a distinct burner.
For smashburgers, this concerned cooking on the highest temperatures every griddle may deal with—testing every griddle’s capacity to shortly caramelize meat smashed down on the griddle after which launch the meat to a spatula to flip. Pancakes. laid out throughout the griddle, have been a take a look at of the grill’s evenness throughout the cooking floor. Thicker slabs of meat, like a prok chop, examined the griddle’s capacity to retain temperature throughout searing.
But additionally, we simply obtained very accustomed to every griddle utilizing an infrared thermometer—checking temperature at totally different factors alongside the floor of the grill because it heated on excessive or low temperatures. We additionally raced griddles in opposition to one another, checking how lengthy it took every griddle to warmth up 500 levels Fahrenheit.
Although observe that sooner is not all the time higher: Griddles that warmth sooner are generally much less temperature-stable, or much less even. Our top-rated decide, the Traeger Flatrock 3-Zone, took 10 minutes to succeed in 500 levels. However it did so evenly throughout the floor of the griddle.
I assembled every griddle myself, each to familiarize myself with the quantity of labor every buyer will face but in addition to get down into the nitty-gritty of how every gadget is put collectively: You actually get to know a grill, whereas spending an hour screwing collectively every half.
And particularly, I put within the work of cleansing and seasoning and reseasoning every griddle over time, attending to know its foibles and scorching spots, how briskly it cools, and how briskly it heats—studying the quantity of effort every griddle requires, and the diploma to which this effort is rewarded.
