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Flippin' cast iron

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oldgfbbq

is one Smokin' Farker

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I have a cast iron reversible griddle, flat on one side, ridges on the other. Flat side is well seasoned after many years of use. If I flip the griddle to use the side with ridges, what would happen to the seasoned flat side after being exposed to natural gas stove flame?
Thanks
 
Yo G-man, My bad experiences tell me that what you are proposing to do will not yield the results you are trying to achieve. The seasoned finish that took many years of use would be more than "compromised" by exposing it to the direct heat of the propane flame. If you worked years to achieve the seasoned finish you have on the griddle, keep that griddle as it is. Buy another cast iron griddle for what you are wanting to do. Besides, you cannot have too much cast iron ware in the kitchen.


Juggy D Beerman
Former hardware store salesman
 
I have a griddle as you describe for 25 years now. I have used it and abused it including camp cooking, cooking over gas stove flame and now on a glass top. It's as seasoned and non-stick as ever. Just use it like you want, clean it and store it properly and it will serve you well without losing it's season. MHO
 
Interesting question. I have the same kind of cast iron griddle. It hasn't been used enough to have a good seasoning on either side. But never thought of that. Will be watching the comments.
 
I had one just as you describe and it got left behind when we moved. I use both side on my gas stove, over charcoal and camp fires. Never had a problem with burning the seasoning off.
 
Callahan-que said:
I had one just as you describe and it got left behind when we moved. I use both side on my gas stove, over charcoal and camp fires. Never had a problem with burning the seasoning off.
Click to expand...

Rick was the use somewhat evenly split between the sides and did you have a non-stick surface on the flat side? To be fair, mine have never been completely like teflon, I typically give it a spritz of Pam or BaconUp, but not much.

I'm inclined to just buy another one, unless there is some advantage to Flipity Fliping Flip my griddle. Thanks for the input.
 
Juggy D Beerman said:
Yo G-man, My bad experiences tell me that what you are proposing to do will not yield the results you are trying to achieve. The seasoned finish that took many years of use would be more than "compromised" by exposing it to the direct heat of the propane flame. If you worked years to achieve the seasoned finish you have on the griddle, keep that griddle as it is. Buy another cast iron griddle for what you are wanting to do. Besides, you cannot have too much cast iron ware in the kitchen.


Juggy D Beerman
Former hardware store salesman
Click to expand...

To me, the best sales prospect has been another salesperson. :-D Thanks
 
Learning to BBQ said:
Interesting question. I have the same kind of cast iron griddle. It hasn't been used enough to have a good seasoning on either side. But never thought of that. Will be watching the comments.
Click to expand...

That's what is great about this forum/site. Incredible experience, great people, and entertaining too!
 
oldgfbbq said:
Rick was the use somewhat evenly split between the sides and did you have a non-stick surface on the flat side? To be fair, mine have never been completely like teflon, I typically give it a spritz of Pam or BaconUp, but not much.

I'm inclined to just buy another one, unless there is some advantage to Flipity Fliping Flip my griddle. Thanks for the input.
Click to expand...

I probably used the smooth side the most for cooking eggs and other breakfast items. I always use a little oil when cooking eggs on cast iron but food will not stick if I didn't.
 
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