Review on 🍳 Camp Chef Professional Fry Griddle - Two Burner 14" Cooking Accessory, 14x32 Cooking Dimensions by Mido Taylor

It's just a BEAST! The description says 35€. Feels more like 50 but I guess it's just me getting older. It fits my EX60 perfectly. I also have leveling feet for the stovetop, so I use a small spirit level (6 inches) to tilt the pan slightly forward/left to allow the grease to drain. I handle it almost the same way I handle cast iron. Fry pan when it's new and be aware that it will take time to properly season it. Also, you need to understand that this is NOT a non-stick surface, so some things will stick - just like in a perfectly seasoned cast iron skillet. But I can always use a nonstick pan on top if I have to. Immediately after unpacking I heated it to approx. 475°C, then let it cool down and washed it with a little soapy water, eg 2-3 drops of Dawn in water and a wok brush and then dried it thoroughly. The instructions say you can cook right out of the box, but I still prefer to clean. I've done a few of these cycles and it's been a pleasure to help you learn how they heat up. The preparation method for cooking (for me) is to preheat it over medium-high heat for 10-15 minutes. On my grill, that goes to about 425. I then lower the temperature to almost the bare minimum - about 1/4 inch of blue flame. The entire grill heats up very evenly and the center between the burners is about 25 degrees cooler. It's good to have a digital infrared thermometer to see how your grill is doing. After that you don't need it anymore. One thing I remembered about my cast iron skillets—the absolute BEST thing to season them—is cooking the bacon. And I only have one big can of bacon that I want to use in this pan.