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A good griddle turns two burners into one broad, even cooking surface for pancakes, smash burgers and grilled cheese. We judged each on heat evenness, flatness under high heat, sear quality and cleanup.
As Featured In
MADE IN™
BEST FOR: Cooks who want one flat surface for stovetop, grill and campfire. Thick carbon steel stays flat on induction and glass, holds heat for a hard sear and builds a slicker seasoning with every cook.
KEY SPECS
| Griddle | Score | Quality | Durability | Material | Size | Shop |
|---|---|---|---|---|---|---|
| Made In™ — Pre-Seasoned Carbon Steel Griddle | 9.92 | Premium | Carbon Steel | 8.5in x 17.5in | Shop Now | |
| Le Creuset — Nonstick Rectangular Griddle | 7.72 | Premium | Cast Iron | 9 In. | Shop Now | |
| Lodge — Cast Iron Griddle | 8.23 | Decent | Carbon Iron | 18 In. | Shop Now | |
| Nordic Ware — Reversible Grill Griddle | 7.01 | Good | Good | Aluminum | 12 In. | Shop Now |
| Blackstone — Blackstone 1984 Original | 9.21 | Good | Stainless Steel | 22 In. | Shop Now | |
| Blackstone — Flat Top Two Burner | 8.87 | Good | Stainless Steel | 22 In. | Shop Now |
We evaluate griddles the way a line cook would. The pancake test maps hot and cold zones across both burners. A flatness check at high heat reveals warping that pools oil at the edges. Smash burgers show sear quality and heat recovery, and fried eggs show food release.
#2 · RUNNER-UP
Le Creuset
SCORE 7.72
#3 · THIRD PLACE
Lodge
SCORE 8.23
#4
Nordic Ware
SCORE 7.01
#5
Blackstone
SCORE 9.21
#6
Blackstone
SCORE 8.87
Warping is the most common griddle failure. Plates around 4 mm thick hold their shape at high heat, while thin aluminum can bow until it spins on a glass cooktop. Check flatness out of the box and after the first hot preheat.
Carbon steel and cast iron handle searing heat and last for decades. Nonstick aluminum releases eggs easily but wears out and should stay off high heat. Choose carbon steel if burgers and hash browns matter as much as pancakes.
Induction needs a magnetic base and full contact with the glass. A griddle that rocks loses contact and heats unevenly. Carbon steel and cast iron work on induction; plain aluminum does not.
Wash by hand with hot water and a brush or scraper while the griddle is still warm. A little soap is fine, but never soak it or put it in the dishwasher. Dry it over low heat, then wipe on a very thin coat of neutral oil. Patchy brown and black spots are normal seasoning. If rust appears, scrub it off, re-oil and heat until the surface stops smoking.
Both hold heat well and last for decades. Carbon steel is thinner and lighter for its strength, so it heats faster and is easier to lift onto a grill. Cast iron holds more heat but is heavier and slower to respond when you adjust the burner.
Yes, if it is magnetic and sits flat. Carbon steel and cast iron work on induction. Any griddle that rocks on glass loses contact and heats unevenly. On induction, preheat on low and step up to medium, since blasting a cold plate invites warping.
Most two-burner griddles run hot over each burner and cooler between and beyond them. Thicker metal spreads heat more evenly. Preheat longer at moderate heat, then use the cooler zones for holding food and toasting buns.
A pre-seasoned griddle is ready to cook on, but the coating is thin at first. Start with fattier foods like bacon, burgers and hash browns. Delicate eggs release more cleanly after a few weeks of regular cooking.
Bare carbon steel and cast iron can go on a grill or over a fire. Nonstick griddles cannot, because their coatings break down at grill temperatures. Keep liquids on the cooking surface so they do not drip onto the flame.
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