Cook's dictionary
  • Oct 07

Griddle

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A griddle pan is very similar to a frying pan, but with no sides and very thick ridges. It’s great for achieving a charred flavour and appearance on food.

Try griddling bread, steak, fish (such as salmon and tuna) or halloumi. Just don’t try cooking eggs with it!

Griddle

Recipes using the griddle method:

Griddled little gem and ham hock caesar salad

Griddled cheesy cornbreads

Griddled prawns with garlic butter and salsa

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