Ever try to cook outside while under water? (Yeah, good on you, Jaques Cousteau) Well, we gave it up during Winter-Spring 2020-21 on the East Coast. Those wild, wet days we felt like we were competing for the cast of Survivor. The challenge was to make it from the cozy warm kitchen to the Blackstone griddle outside while balancing a paper plate of raw food and still be in the mood to cook after slipping in mud.
We needed an indoor, rainy-day solution.
Ta-da! Our new lil’ hero. This cast Iron griddle is the lightest weight iron pan Lodge makes. Whenever we see storm clouds, we grab it out from under the passenger seat of The Beast and keep it on the stove until the coast is clear.
This great little skillet is perfect for caramelizing onions and peppers and garlic and it facilitates a nice finish for seafood and pork loin steaks. We use it for favorite rainy-day recipes which keep our mood sunny even if the weather’s a f–r. It’s the perfect size for pulling off a lovely Chicken Francaise, Shrimp Kebabs, Grilled Halloumi and Tofu.
Lately, we’re into rice, noodle and veggie bowls and this pan is perfect for that little bit of umami protein that we throw on top.
Easy to clean: allow to cool, wipe down with a paper towel, and if needed sprinkle some salt on top and scrub to dislodge any residue. Wipe clean and put away.
No special tools necessary. But keep in mind that this pan gets very hot!!! Before using, make sure a fire-extinguisher is within arms reach and that nothing is nearby to catch fire.
Also, be sure the silicone handle cover is in properly in place. But even when the griddle is hot, we use a mitt in addition to the silicone handle cover. The cover is just there so you don’t graze your wrist against the handle and get a flesh burn.
So whether the weather is warm or whether the weather weather is a deluge on a freakin’ biblical scale, we’ll have a dinner and be a couple’a winners whether the weather likes it or not.
