Griddle

Griddles come in two key styles - the flat traditional version, also called a girdle, and today's more popular ridged models. There are also griddle pans, sometimes called stove-top grill pans, which are primarily very shallow frying pans with a ridged base.

A rectangle or long oval are the most practical shapes to choose, as they allow you to load on more food. However, a circular griddle will have a more even surface temperature.

Ridged griddles

A ridged griddle will give you those appetising dark stripes that suggest the food has been char-grilled. For well-defined stripes, make sure the troughs between the ridges are at least 5mm deep.

Use a ridged griddle for sizzling thin chops and steaks, sausages and burgers, and small types of fish. Meaty sardines and baby mackerel are terrific.

Thick slices of firm-textured vegetables are good too. Try aubergines, courgettes, leeks and carrots.

Smooth griddles

Smooth griddles are preferable for frying bacon and eggs, and for cooking pancakes, traditional drop scones and potato cakes. They produce amazing toasted cheese sandwiches - dark and crisp on the outside and oozing melted cheese within.

Materials

Griddles are usually made of cast-iron or anodized aluminium, materials that heat up quickly,evenly and hold their heat once hot.

If you buy a cast-iron griddle, be sure to dry it thoroughly after use, otherwise it will rust. A thin smear of oil doesn't do any harm.

Good Food Cookshop

Click here for a range of cast iron griddles

Click here for a range of anodised griddles