The cast iron griddle is usually a mainstay of American cooking, from flapjacks with an open fire to Granny Clampett's biscuits on The Beverly Hillbillies. No other piece of cookware provides so much overall flexibility, tradition, and flavor.

Manufactured from -- you guessed it! -- iron that's been mixed with about five percent other metals, then formed directly into durable, heat-retaining shapes, griddles are usually flat plates which retain heat exceptionally well and demand no special utensils.

It's the best material for every thing from hamburgers to hot cakes, and a cast iron griddle that's well-maintained will last for years.

Cast iron must be seasoned before use, an easy process of coating your clean griddle with oil and heating it, upside-down, in a five-hundred degree oven for approximately half an hour.

Once it's been correctly seasoned, a piece of cast iron is a natural non-stick cooking solution that imparts temperature evenly, and may be used on the stove top or campfire, the oven or perhaps the gas grill.

Following each use, a cast iron griddle should be washed by hand with mild water and soap and coated with oil prior to it's put away. Along with this effortless care, any cast iron cookware keeps its essential character.

When choosing a griddle, look for a heavy, smooth cooking surface area. Keep in mind that cast iron is heavy, and safe handles are important. Some pieces give you a dual cooking surface, with a ridged side, for cooking steaks and grinds to a perfect sear, and a smooth side, for stunning grilled sandwiches and crispy hashed browns.

Some have a slight slope and troughs to collect extra oil. A range of sizes is available, and it's important to find a griddle that can be effortlessly lifted.

Whatever features you choose for your cast iron griddle, it is a small investment that will pay delicious dividends for years to come.

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