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.

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.

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.

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. 

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.

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.