Sear salmon, fry eggs, sauté veggies–the possibilities are endless. From high-heat operations to low-and-slow warming, any dish that uses fats and oils to cook is ideal for the Carbon Steel Griddle. The griddle is ergonomic, multi-purpose, and compatible with all cooktops, ovens, grills, and campfires.

Your griddle comes pre-seasoned for non-toxic nonstick performance, and will become even more non-stick over time as you cook with oils and fats. For best results, preheat your griddle before adding any food. Place it over medium heat on your stove for a few minutes, and test its readiness with water droplets. If they dance and instantly evaporate, you’re good to start cooking with a drizzle of oil.

Preheat it gradually, using medium heat to slowly warm the griddle (see point on water droplets above). We encourage cooking with high-smoke-point oils like canola and avocado, but always be careful to watch for burning. Try not to leave food on the griddle for extended periods of time, and remember that acidic foods like tomatoes, citrus fruits, and vinegar-based sauces will remove the pre-seasoned layer and could potentially affect its non-stick performance. But don’t worry, the oil or fat from your next meal will restore its non-stick in no time.

Your griddle is up for any challenge, but keep in mind that acidic foods like tomatoes, wine, and balsamic vinegar should be avoided as they can remove the griddle’s pre-seasoning layer and could potentially affect its non-stick performance. Rest easy, though: you can always restore your griddle’s seasoning through repeated uses with sufficient oil each time.

We recommend washing it by hand using dish soap. If some of the griddle’s seasoning strips in the process, don’t worry. The oil or fat from your next meal will help re-season it. Just make sure you don’t put your Carbon Steel Griddle in the dishwasher.

Yes, you can use dish soap to wash it. Some of your griddle’s seasoning might strip in the process, but that’s okay because the oil or fat from your next meal will help re-season it.

No, it is meant to be handwashed only.

There is no amount of scrubbing that can't be fixed with some additional seasoning and TLC, but keep in mind that using an abrasive material like steel wool can potentially scratch the surface of your griddle and remove the seasoning layer.

Yes. 

Make sure the Carbon Steel Griddle is completely dry before storing it in a cool, dry place. After hand washing, heat your griddle on the stove to evaporate any residual water. Once the griddle is dry, add and rub in a light layer of oil to maintain the griddle’s seasoning and rust-resistance before storing. Do not leave it outside.

Soybean Oil

You can re-season your griddle using an oven or stovetop.

For the oven: Use a cloth to coat the griddle with a thin layer of neutral cooking oil on all surfaces and rub off any excess oil with a fresh cloth. Then, throw it in the oven at 500ºF for one hour.

For the stove: Heat your griddle on your stove over a low to medium heat. Next, use a cloth to coat the griddle with a thin layer of neutral cooking oil on all surfaces and turn the heat to high. Heat the griddle until it starts smoking and leave it over the heat until it stops smoking. Your griddle will be hot, so remember to use mitts (we prefer silicone) when handling it.

You can use any type of utensils (metal utensils included!) on the Carbon Steel Griddle. However, wood and silicone are recommended to protect the seasoning layer of the griddle.

Yes.

We always recommend using extreme caution when moving the griddle on stove tops to avoid scratching the surface.

We recommend using heat protection like mitts when moving the hot griddle. 

Exterior Dimensions: 22” / 55cm long (including handles), 12” / 30cm wide 

Interior Dimensions: 18.5” / 47.5cm long, 12” / 30cm wide

Handle Dimensions: 2” wide / 5cm wide, 6” long / 15cm long, 1.5” tall / 4.5cm tall

Weight: 12lbs / 5.44kgs

Our Carbon Steel Griddle is heavyweight by design and ultra durable. It comes pre-seasoned for non-toxic, non-stick performance that improves over time. It’s nitrided for best-in-class rust resistance. 

Your griddle comes pre-seasoned for non-toxic, non-stick performance that improves over time. Before first use, thoroughly wash and dry it, then place it over medium heat on your stove for a few minutes. Next, test its readiness with a water droplet. If it dances and instantly evaporates, you’re good to go. We recommend cooking with plenty of fats and oils for the best non-stick performance.

Nitriding is a heat treatment and case-hardening process, not a coating, that makes our pans and griddles less susceptible to rust, scratches, and damage. This added step is what sets them apart from conventional carbon-steel cookware. It’s what gives its surface a protective outer shell that makes it tougher, longer-lasting, and great for both indoor and outdoor use.

Yes, the Carbon Steel Griddle comes with a 5-year limited warranty. For more information, please visit our warranty information page on YETI.com.

The Carbon Steel Griddle comes pre‑seasoned and is ready to cook right out of the box. While it offers coating-free, naturally non‑stick performance from the start, its non‑stick properties improve over time with proper preheating, the use of oils or fats, and regular cooking. Like all carbon steel, performance improves as the griddle develops seasoning with use.

This is normal. Carbon steel develops a patina—dark spots and uneven coloration—as it’s used. This does not impact performance and is not a defect. A well‑used pan rarely looks uniform in color.

In almost every case, no. Carbon Steel Griddle are extremely durable, and most issues—sticking, uneven seasoning, or light discoloration—can be corrected through cleaning and re‑seasoning.

In the beginning, you may notice some sticking and uneven color. This is part of the break‑in period. Performance improves as seasoning builds and the griddle darkens over time.

Preheat the pan well, then add oil to the hot surface. Be sure to use enough fat, and try not to move your food too early before you see it release and hear it sizzle. When your pan’s not in use, keep the seasoning thin and clean to prevent sticking and gunk.

The most common mistakes that tend to cause sticking are not adding a sufficient amount of oil before cooking, moving food too quickly before it’s had time to release from the pan’s surface, and cooking at too high or low a temperature for the specific dish.