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Old 05-24-2010, 11:54 AM   #11
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Just in case anyone was wondering, the manufacturer is:

Rocky Mountain Cookware

I called and the lady was extremely nice, and talked me through it. They make commercial and residential models. The residential model is 12x20 and is 10 guage, while the commercial is 14x23 and is 7 guage (thicker). My cooktop allows me to use the larger, so I will likely opt for the heavier commercial model.

It is carbon steel, and it does need to be seasoned. It comes with instructions. She indicated they are the only ones in the states to make this item. Anything else comes from China. Frankly, this is the only one i found. They are a small company with 5 employees and are growing rapidly.

For $50, I'll give it a shot and will report back!
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Old 05-24-2010, 11:55 AM   #12
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Originally Posted by bigdaddy3k View Post
No critique of amounts. Its just my method. I think if you can see the fat then you are frying the pancake. We all have our quirks. My favorite quirk is my use of duck fat in place of butter to make mashed potatoes. MY fat usage is out of control.
Ha ha, no worries - and yes, they are technically fried. AND DELICIOUS :) LOL
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Old 05-24-2010, 03:32 PM   #13
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Quote:
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Not stainless steel and has a 'stick-free' coating.
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Old 05-24-2010, 06:02 PM   #14
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I actually have a CI griddle that spans 2 burners. It works great!
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Old 10-01-2014, 03:43 AM   #15
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interesting lurker shopping.

i've been thinking about getting a 2 burner stovetop griddle.

any recommendations, or tips, or warnings?
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Old 10-01-2014, 07:57 AM   #16
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I have a Lodge cast iron griddle like that. It works great - just like my cast iron pans. On my gas stove, I heat it over medium until a few drops of water sizzles on it and you're good to go.
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Old 10-01-2014, 08:06 AM   #17
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Btw, regarding the OP, when I need to make a lot of French toast, I bake 8-10 slices at a time at 500F for about 15 minutes, turning once. It gets beautifully browned with crispy edges.
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Old 10-04-2014, 02:58 AM   #18
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Quote:
Originally Posted by buckytom View Post
interesting lurker shopping.

i've been thinking about getting a 2 burner stovetop griddle.

any recommendations, or tips, or warnings?
Since I have so few kitchen toys , one of the additions I made last year was a 2-burner stovetop CI griddle. One side is flat, the other is ridged. I love it. I also have a flat CI griddle and a LeCreuest griddle pan (with the ridges). I use all of them about the same amount and would be hard pressed to decide which to give up. I also have a heart friendly electric grill (I'd have to go downstairs to see what brand, but I think it is WestBend). You put water in the bottom and grill on top. It is a cross between and electric skillet and a grill. Also love that. It is a bit of a pain to clean (the grill) but I have put packets of soaked wood chips in the bottom and used it as a mini-smoker (topped with the lid to my oven roaster) outside on the deck.

I think my 2-burner is a KitchenAid...I'd have to drag it out to check. It is heavy. Even though pre-seasoned, I seasoned it. And I treat it like all my other CI pans. I have been very happy with it. My brother got one and kept harping about how great it was. When I saw one on sale, I bought it. I use it mostly for meat or veggies (grill side).
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