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Cooking glossary

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Griddle

1. A thick, flat heavy cast iron plate traditionally used to cook doughs, eg soda bread or batters, eg Scotch pancakes.

2. To cook on a thick, flat heavy cast iron plate eg sear the steak on the griddle.

Griddle pan

A heavy-based flat pan or plate, often with even ridges running across the base, which is used on the hob. An unridged griddle pan is used to cook drop scones and some types of bread. A ridged griddle pan is used to cook food until it has seared, slightly charred lines running across it (usually meat, fish, vegetables or fruit), the ridges or grooves in a good griddle pan should be deep so that the food to be cooked can sit above the fat in the pan.