Size:13 x 8.5″
Not just for breakfast favorites the Le Creuset Skinny Griddle is a convenient pan for searing steaks pork chops vegetables hot sandwiches and more The space-saving design maximizes side-by-side space on the stovetop and in the oven The griddle’s smooth surface is coated with Le Creuset’s protective satin black enamel to prevent damage and wear Over time this slightly abrasive finish develops a natural patina that is ideal for searing and browning
From the manufacturer
About Le Creuset
Since 1925, Le Creuset cast iron has been recognized for its strength and durability. Cast individually in sand molds, then hand-inspected by French artisans, each piece represents a rich heritage and continues a tradition of lasting, authentic design.
Le Creuset is focused on inspiring and empowering people everywhere to make joy through cooking. From our original enameled cast iron cookware to stoneware, stainless, silicone and more.
Le Creuset Rectangular Skinny Griddle
Not just for breakfast favorites, the Le Creuset Skinny Griddle is a convenient pan for searing steaks, pork chops, vegetables, hot sandwiches and more. The space-saving design maximizes side-by-side space on the stovetop and in the oven.
The griddle’s smooth surface is coated with Le Creuset’s protective satin black enamel to prevent damage and wear. Over time, this slightly abrasive finish develops a natural patina that is ideal for searing and browning.
- Le Creuset’s durable black enamel finish means no seasoning is required
- Even heat distribution and superior heat retention
- Colorful, long-lasting exterior enamel resists chipping and cracking
- Strong iron handles provide a steady grip
Cooking with cast iron
Enameled cast iron is a remarkable and robust material that performs well with modern requirements for food preparation and cooking. Whether you choose to stir-fry, slow-cook a casserole, sear a steak or bake a cake, there is a shape that is suitable. Cast iron performs well for either slow cooking or high-temperature searing.
Cast iron can be used reliably on any heat source, including induction, and with any oven or grill. It has the ability to retain heat efficiently, which allows for use of lower heat settings in stovetop and oven cooking. On the table, a hot covered dish will keep food hot for second servings.
Cast iron can also be used to keep foods cold. A chilled dish becomes an ideal cold food server on a hot summer day. It can also be placed in the freezer for food storage or advanced food preparation.
Le Creuset cast iron cookware can be used on all heat sources including gas, electric solid plate or radiant ring, vitro-ceramic glass, induction, and ovens fired by gas, oil, coal or wood. When using any glass-topped stove, always lift the pan when moving it; never slide it, as this may damage the stovetop or the base of the pan.
Always match the pan’s base size to the stovetop heat zone to maximize efficiency, and to prevent overheating of the pan sides or damage to the handles.
Gas flames must always be confined to the base area, and must never extend around the sidewalls of the pan. Long handles should be positioned safely where they do not hang over the front of the stove or other heat zones.
Cooking tips for grilling
Grills may be preheated to reach a hot surface temperature for searing and caramelization. This advice does not apply to any other products.
For correct grilling and searing, it is important that the cooking surface is sufficiently hot before cooking begins. Sear lines from ribbed grills will not be produced if the pan surface is too cool, or if the food is too wet. Place the empty pan on medium heat and allow it to heat for several minutes. Do not add oil to the cold pan—the oil may become too hot and smoke.
Take a few drops of water on your fingers and scatter over the hot surface. If they sizzle and evaporate almost immediately it is hot and ready for use. If the water produces steam and has no sizzle, heat the pan a little longer and repeat the water test again. When the surface is hot enough, lightly oil it with cooking spray or brush it with oil using a Le Creuset silicone basting brush. Vegetable, ground nut or corn oils are recommended. Olive oil may cause excessive smoking.