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Griddle

H

Hilditch

Novice
Why didn't I think of that -before? The Griswold ci griddle fits perfectly on the CI stove. Now we can cook all the french toast at once while the bacon stays hot on the warming shelf.

DSCN5163.jpg


Hilditch
 
My Lodge Griddle fits good as well.

I Have a question though, do you put anything up around the stove to catch spatter, when you fry your food? That is one reason why I have NEVER cooked a meal in any of my campers.
 
Snapped this picture when we camped with Jorge (from Eastern, WA) - brandnew 550 owner.
HotDog.JPG
 
Nice picture Evan, but I have a problem with the grease that finds it's way into the cracks and trim seams. For some reason I haven't been able to get areas like that clean with out taking them apart. I don't like the odor of rancid grease permeating into the wood and fabric. When I rented the 560, the only thing that went on the stove was one of those Coleman drip coffee makers and a pot to heat water. Once a year I take my 2 burner stove to the power wash and "degrease" it.
 
I am impressed with how clean and heat discoloration free Hilditches stove area looks. That is why I was surprised about the low sided griddle.
 
That was the other guy's trailer and cooking method. I would have never thought of it.
 
George, Susan thanks you for the compliment. She is the one that keeps it clean. I'm just the cook. As for discoloration, that was referred to in my “100 nights” post.

My french toast, pancakes, scones and grilled sandwiches don’t splatter. Bacon & other meats go in the 12” Lodge (More even heat than Griswold) frying pan which contains most of the grease. Susan gets the rest. If I was going to put meats on the griddle I’d use a 4 ft. piece of aluminum foil to wrap the edges of the griddle and make a 5” wall. When I’m frying a mess of bacon for more that 2, I use the remote ci single burner on the picnic table with the frying pan and let the spatters fly. The Coleman oven goes out there too for high temp. cooking.

Hilditch
 
George said:
I don't like the odor of rancid grease permeating into the wood and fabric.
Click to expand...

That's why the kitchen is wrapped in stainless...very easy to clean.

George said:
I am impressed with how clean and heat discoloration free Hilditches stove area looks.
Click to expand...

As I've shared before, Bon Ami is by far the best cleaner for the kitchen. It will remove cooked on stuff & will leave a finish that looks almost new. Breathes new life into well used, older galleys.

:cool:
 
Found a griddle much like Hilditch's in the garage the other day but it is VERY rusty.
Can it be saved? If so, where to begin?
It's not scaley but enough surface rust is present that I cannot read a brand name on it anywhere.

Thanks, J&B
 
The rust can be removed, by several methods. The question is, what is under the rust. If the cooking surface is heavily pitted, I wouldn't waste my time.

There is the manual method where a wire brush on a drill motor is used. Labor intensive.

The vinegar method, where a concoction of distilled vinegar and water are used to break down the rust. If the piece is left in the vat too long, you will damage your piece. The vinegar will erode the cast iron.

The absolute best method is electrolysis.
The processes can be found on line, at IDOS, Camp-cook, and the WAGS site.
I think I would use the vinegar method. I have also read where alfalpha is used in the process as well.
 
Thanks George,

Your advice is much appreciated. I think I'll start with a wire brush and go from there. Should be able to see any pitting after that and proceed accordingly.
If it goes well maybe I could post a few before and after pictures.

Cheers, J&B
 
Probably. Scour it down as best as you can, run it through a cleaning cycle in your oven and re-season it. I'm sure I will be corrected.

But, from experience I can tell you that that isn't the end of the line for ci --- its just bringing it back to 'raw' condition. I inadvertently left a prized, well seasoned ci when I self-cleaned my oven a few years ago...came out looking ROUGH. A layer of flakey/powdery brown crud that literally fell off under the faucet. To make a long story longer, I re-seasoned it a few times and then started cooking pancakes on it. An voila! I had a perfectly useable ci pan.

Let the flaming begin...
 
Thanks Sweeney, ci is ci, it's not badly pitted so what could go wrong bringing it back to "raw" condition? Will post the results......

J&B
 
We're not necessarily looking for a vintage ci griddle, but are considering a Lodge Logic Pro or Double Play. We were wondering if anyone has used either of them and are there any issues with the way they they sit on top of the stove?

We're open to any alternatives but probably want a grill/griddle combo.
 
I have the 2 in 1 griddle on one side, and grill on other, that I use at home. It fit on my coleman 2 burner just fine, but is too small for the brinkman 2 burner that I am usin now.

I have never used the grill, because I have burned off all the seasoning on that side, so I just use the griddle side.
Does supper pancakes, and stuff like that, but it also is my baking stone mfor my breads. Does a great job there, and isn't any where near as fragile.
 
I realize the thread is over a year old, but I just got done with my first 10 day trip. I used the 2 in one for steak one night and lamp chops on another. The temps were cold so unit still winterized. No water on board. Clean up was a little bit of a hassle. I had previously spent a lot of time seasoning the thing. And after grilling I said to myself, " self, did you just burn off the seasoning on the smooth side?" Must I choose one side or the other?
I did not use the Dutch Ovens I own.
I did however use the 10" ci fry pan for eggs on four mornings. Every morning was better. I did use a diffuser. My eggs were perfect. Sunny side up.
CI stove awesome.
That's my rookie cast iron report.
 
Sounds like a successful trip, even without all the 'luxuries'. Your cast iron should be fine as long as there was a couple good coats of seasoning already. unless you got it REALLY hot, it won't burn off. clean up could be tough without water if youve got anything stuck to it. I know Lodge makes plastic scrapers that can handle the hot iron for getting stubborn gunk off. They've also got a stiff bristled brush that's handy. But as long as you started with good seasoning, it should be fine.
 
Yah, Billy, I have the same problem... burning off the seasoning on a CI Grill pan. Not sure how to keep the temp just Under the burn temp and still grill/sear it...

I use "French Steel" for the most part (and copper-ware) but the omelet pan cleaning, just for omelets is salt and paper towel to remove food particles...

CI cooking would have a tougher time so not sure other than scraping it off what is best, but the salt/paper towel works pretty well...
Not much help, but the "Salt" thing does...
 
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