Griddle over an open fire and on the barbecue – before, during, after
Time: about 60 min
Over embers or on the barbecue grate, the griddle becomes a complete outdoor kitchen. Here is what to do before, during and after, so both the food and the carbon steel stay in good shape.
Short answer
Light the fire well ahead and cook over an even bed of embers rather than tall flames. Set the griddle securely on a fire stand or grill grate, heat it gradually and wear a grill glove, as the handles get hot. Afterwards, let the griddle cool where it is, clean it with hot water and no washing-up liquid, dry it well, underside included, and oil it lightly.
What you need
- Carbon steel griddle
- Fire stand or grill grate
- Leather grill glove
- Butter or rapeseed oil
- Spatula or scraper
- Neutral cooking oil and kitchen paper
How to do it
- Before: check the surfaceWipe the griddle and rub in a few drops of oil at home so it is clean and dry when you pack it. If it has rust spots, remove them and re-season the surface before you head out.
- Light the fire in good timeLet the fire burn down to an even bed of embers before you start cooking. Tall flames give uneven heat and leave soot on the underside.
- Set it level and heat graduallyPlace the griddle level and steady on a fire stand or grill grate over the embers. Let it heat up little by little with some butter or rapeseed oil – carbon steel conducts heat efficiently.
- Control the heat with the embersOver a fire, you adjust the heat with the embers: rake some away or add more to lower or raise it. Push food towards the edges if things move too fast, and lower the heat if the steel turns distinctly blue.
- Handle it with a grill gloveThe handles get hot over the fire. Wear a leather grill glove when you move or lift the griddle, and set it down on a heatproof surface.
- After: cool, then cleanLet the griddle cool where it is – never pour water over a hot griddle or put it in the snow. Then clean it with hot water and no washing-up liquid, dry it well, including the sooty underside, and oil it lightly.
Common mistakes
- Starting to cook over tall flames instead of even embers.
- Lifting the griddle bare-handed or with thin oven gloves while the handles are hot.
- Cooling the hot griddle with water or snow.
- Packing the griddle away damp or sooty until next time.
Why carbon steel thrives over a fire
Carbon steel withstands high temperatures and spreads heat evenly and efficiently, so the griddle works as well over embers as it does on the hob. According to Kockums, its carbon steel products – apart from the pan with a lacquered handle – can be used up to 400 °C. What needs care is sudden temperature changes and moisture, not the heat itself.
FAQ
Can I use the griddle on a gas or charcoal barbecue?
Yes, the griddle works on the barbecue and over an open fire just as well as on the hob. Set it securely on the grate and heat it up gradually.
How much heat can the griddle take?
Kockums states that its carbon steel products, apart from the pan with a lacquered handle, can be used up to 400 °C. It is better to cook over embers than in tall flames.
Why does the underside turn black with soot?
Soot from wood and flames settles on the underside. Rinse and brush it off with hot water once the griddle has cooled, then dry it thoroughly.
Can I leave the griddle outside after dinner?
Let it cool, but bring it in and clean it the same day. Carbon steel left damp outdoors starts to rust.
Comments