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Ideal foods for cooking on a griddle pan include:
- Fish and shellfish
- Thin burgers
- Vegetable slices including aubergine, courgettes, and peppers
Once sliced you can brush oil onto your food if you want to add flavour (and this will make doubly sure that the food doesn’t stick to your pan). Choosing the right oil can also ensure perfect cooking – some oils have a higher smoking point than others, and these will work better. Try avocado soybean, canola or peanut oils and avoid olive oil, which has a low smoking point and could lead to food burning more easily.
Cooking on the griddle pan
Let your pan heat up a little before you begin cooking by placing it on a medium heat for a few minutes. This will also ensure the entire surface of the pan is equally hot, meaning your food will cook at the same rate. Preheating will also help make sure you get those all-important char marks!
Once the pan is hot, use tongs to place your meat and/or veg onto it lying the slices perpendicular to the ridges. It’s good to leave a decent gap between each piece to stop them from sticking together – around half an inch should do it Griddle Plates.
Make sure you aren’t tempted to turn the food too soon – an early flip could mean the sear marks aren’t visible so leave everything as is for at least a minute before checking whether it’s ready to turn over.
You can use tongs to rotate the food and make sure it all cooks evenly. Food tends to cook quickly in a griddle pan, so keeping vigilant to ensure it doesn’t burn is essential. Cooking times will vary depending on what you’ve put in the pan and the thickness of your slices. You can always check the temperature of meat and fish with a thermometer to ensure it’s cooked through. You can continue to flip and rotate your food until it is ready, and this will help you achieve characterful diamond shaped char patterns too!