Oil On A Griddle Pan: To Pour Or Not?

Griddle pans are a great alternative to outdoor grilling, especially if you live in an apartment or are facing unpredictable weather. They are also a good option if you want to avoid the hassle of cleaning a barbecue. Griddle pans are different from regular frying pans, and there are a few things to keep in mind when using one to ensure your food cooks properly and has those distinctive char marks and a grilled taste.

When it comes to adding oil, the general advice is to brush oil onto your food before placing it on the pan, rather than putting oil directly into the pan. This helps prevent the oil from burning and sticking to the pan, and it also ensures that your food doesn't stick. It's important to choose an oil with a high smoking point, such as peanut, canola, avocado, or soybean oil. Olive oil, on the other hand, should be avoided because it has a low smoking point and may cause your food to burn more easily.

Oil the food, not the pan

The main reason to oil the food and not the pan is to avoid the oil burning and ruining the flavour of your dish. Oils have different smoking points, so choosing the right oil is important. Oils with a high smoking point, such as peanut, canola, avocado, soybean, or grapeseed oil, are good choices for cooking with a griddle pan. Oils with a low smoking point, such as olive oil, are not recommended as they will burn more easily.

How to Oil the Food

Before placing your food on the pan, brush or drizzle oil onto it. This will ensure the food doesn't stick to the pan and will help to create those sought-after char marks.

Other Tips for Using a Griddle Pan

• Choose a cast-iron griddle pan as it retains heat better and will sear food more efficiently. Cast iron pans also have a non-stick surface, so you don't need to add oil unless you want to.
• Select a griddle pan with deep ridges if you want to create a dramatic sear mark on your food.
• Cut your food into thin slices so that it cooks evenly and achieves the desired charred look and smoky flavour.
• Preheat your griddle pan on a medium heat for a few minutes before cooking to ensure the whole surface is equally hot and your food cooks at the same rate.
• Place your food perpendicular to the ridges to achieve grill marks.
• Leave a gap of around half an inch between each piece of food to stop them from sticking together.
• Avoid turning your food too soon. Leave it for at least a minute to allow the crust to cook and the sear marks to form before checking if it's ready to turn over.
• Keep vigilant as food cooks quickly on a griddle pan and can easily burn.

Cleaning and Storing Your Griddle Pan

• Clean your griddle pan after each use to ensure it stays hygienic and performs at its best.
• Allow the pan to cool, then use hot water to rinse it and help break down the oil and grease.
• Wash the pan with hot water, washing-up liquid, and a sponge or cloth, paying particular attention to the ridges and grooves to ensure no food debris remains.
• Dry the pan thoroughly and store it in a dry location to prevent rusting.
• If your griddle pan is cast iron, season it after each use by rubbing a light coat of vegetable oil onto it, then placing it in the oven at 375°F for an hour.

Use oil with a high smoking point

When cooking with a griddle pan, it is important to use an oil with a high smoking point. This is because oils with a high smoking point can withstand higher temperatures without burning and creating an off, burnt flavour. Oils with a high smoking point include avocado oil, canola oil, safflower oil, sunflower oil, peanut oil, and coconut oil.

Avocado oil is a great option as it has a high smoke point of around 520° Fahrenheit and a mild, buttery flavour. It is also high in monounsaturated fat, which is considered a good or healthy fat. Another benefit of avocado oil is that it does not need to be refrigerated, simply store it in a cool, dark place.

Canola oil is another good option as it has a smoke point of 400-475°F and is a good source of both monounsaturated and polyunsaturated fats, including omega-3 fatty acids. It is similar to vegetable oil in terms of flavour, colour, smoke point, and usage, but it does not have the same vague blend of ingredients.

Sunflower oil is also high in vitamin E, an antioxidant, and has a smoke point of 450°F. It has a mild flavour that won't overpower other ingredients, making it a good option for searing and sautéing.

Peanut oil is another option with a smoke point of 450°F. It comes in unrefined and refined varieties, with the former having a powerful scent and flavour, and the latter being more subtle. Refined peanut oil is better for deep-frying, while unrefined peanut oil is better for adding flavour to dishes like marinades.

Grapeseed oil is another oil chefs prize for its high smoke point of 420°F. It is often used in vinaigrettes because it is less expensive than extra virgin olive oil and has a clean, plays-well-with-others taste.

When choosing an oil for your griddle pan, it is important to consider the smoke point as well as the flavour of the oil and how you plan to use it. Oils with a high smoke point are better for high-heat cooking methods like frying, grilling, and searing, while oils with a low smoke point are better for salad dressings, low-heat cooking, or as a finishing oil.

Preheat the pan

Preheating your griddle pan is an important step in the cooking process. It ensures your food cooks evenly and helps you achieve those sought-after char marks. Here's a step-by-step guide to preheating your griddle pan:

Step 1: Set the Temperature

Place your griddle pan on the stovetop and set the temperature to medium-high heat. This is a good starting point, but you may need to adjust it slightly depending on your stove type and the material of your pan.

Step 2: Wait for a Couple of Minutes

Let the pan heat up for around 2-3 minutes. The exact time will depend on whether you're using a gas, electric, or induction stove, among other factors. You want the entire surface of the pan to be evenly heated.

Step 3: Test the Heat

To check if your pan is hot enough, use the water boil method. Simply flick a small amount of water onto the pan. If the water sizzles and quickly boils away, your pan is ready for the next step.

Step 4: Add Oil and Food

Now it's time to add the oil and food to the pan. It's important to note that you should not add oil directly to a hot pan as it may burn and affect the flavour of your dish. Instead, brush oil onto your food before placing it in the pan. Use oils with a high smoking point, such as peanut, canola, avocado, or soybean oil.

Step 5: Maintain Temperature

Once your food is in the pan, maintain the temperature to ensure even cooking. Depending on what you're cooking, you may need to adjust the heat slightly. For example, when searing meat, you may want to increase the heat to get a good crust.

Preheating your griddle pan is key to achieving the desired results. It ensures your food doesn't stick and helps create those distinctive char marks that elevate your dish. By following these steps, you'll be well on your way to becoming a griddle pan master!

Rotate food for even cooking

Even though griddle pans are a fantastic addition to any kitchen, cooking on them requires some practice. Griddle pans cook food quickly and efficiently, so keeping a close eye on your food is essential to prevent burning.

How to Rotate Food

Use tongs to rotate your food and ensure it cooks evenly. Depending on the food, your pan, and your stove, you may need to experiment to determine how often you need to rotate your food.

Rotating your food will help you achieve characterful diamond-shaped char patterns. It will also ensure your food is cooked evenly, as some areas of the griddle pan may be hotter than others.

When to Rotate Food

As a general rule, leave your food for at least one minute before rotating or flipping. This will allow time for sear marks to develop. After that, you can rotate your food as often as necessary to prevent burning.

Other Tips for Cooking on a Griddle Pan

• Cut your food into thin slices to ensure it cooks through without burning.
• Brush oil onto your food before placing it on the pan to add flavour and prevent sticking.
• Preheat your pan for a few minutes to ensure the entire surface is equally hot.
• Place your food perpendicular to the ridges to achieve grill marks.
• Leave a gap of around half an inch between each piece of food to prevent them from sticking together.
• Use a thermometer to check the temperature of meat and fish to ensure it is cooked through.

Clean with hot water

Griddle pans are a great way to cook food with the flavour of an outdoor grill, but without having to brave the elements. They are also versatile, allowing you to cook multiple meals at once.

Cleaning a griddle pan properly is important to keep it hygienic and in excellent condition. Here is a guide on how to clean a griddle pan with hot water:

Step 1: Allow the Griddle Pan to Cool

It is important to wait until the griddle pan is cool before cleaning it. This is the safest option, and it also prevents thermal shock, which can cause the pan to crack or warp.

Step 2: Scrape Off Residue

Use a spatula or a scraper to remove as much food residue as possible. Avoid using very abrasive sponges or steel wool, especially on non-stick or cast-iron pans, as this can damage the surface.

Step 3: Wipe with a Microfibre Cloth

Wipe down the griddle pan while it is still wet to remove excess oil.

Step 4: Rinse and Scrub

Rinse the pan with hot water to help loosen any remaining food particles. Gently scrub the pan with a soft sponge or brush. Avoid using soap or abrasive cleaning materials, especially on cast-iron griddles, as these can damage the pan's surface.

Step 5: Dry Thoroughly

Use a clean cloth or microfibre towel to dry the griddle pan thoroughly. Ensure that all parts of the pan are completely dry to prevent rust buildup.

Deep Cleaning for Greasy Griddle Pans

If your griddle pan has a lot of grease buildup, you may need to do a deeper clean. Create a 50/50 solution of white vinegar and water in a spray bottle and apply it to the hot griddle pan. Vinegar is an effective grease cutter.

Removing Rust from Cast-Iron Griddle Pans

If your cast-iron griddle pan has rust, heat the pan for 20 minutes to loosen the rust, then scrape off as much as possible. Coat the pan with cooking oil and scrub with steel wool to remove the remaining rust.

Fixing Sticking Issues

If your griddle pan feels sticky, it may have too much oil in its seasoning. Place the pan upside down on the top rack of the oven and heat it at 450-500 degrees Fahrenheit. Line the oven to catch any dripping oil. This should resolve the sticking issue.

Final Notes

Always refer to the owner's manual for specific instructions on how to clean your griddle pan, as different materials may have unique care requirements. Regular cleaning and proper care will help your griddle pan last for many years.

Frequently asked questions