Before starting make sure your griddle is clean.  Choose your method of heat and get cooking.

If using a barbecue or fire pit get these prepared and up to temperature and ready to cook.  Add the griddle and heat until smoking.

Otherwise heat the griddle on a hob at high heat for about 5-8 minutes until just smoking.

To test if the temperature is hot enough when adding the food there should be a loud sizzling.


For the best results cook your steaks at room temperature. Remove from the fridge and leave covered at room temperature for about 2 hours. Rub or brush the steaks all over in a little oil.

There is no need to oil the griddle.

Holding the steaks with tongs place the fat edges on the griddle and if it sizzles the temperature has been reached. Cook for about 3-5 minutes, until the fat starts to render out is well seared and golden. This also helps to oil the griddle when cooking the other sides of the steak.

Turn steaks over and cook on both sides over a high heat for the recommended recipe cooking time. Don’t be tempted to move the steaks on the griddle whilst cooking. You will get a better sear and the steak will not stick to the griddle if you leave each side to cook for the allotted time.


Fish & Vegetables: prepare as required

Gently brush Fish & Vegetables with a little oil.

Cook on griddle until griddle marks appear or golden following recipe cooking
instructions and reducing temperature if necessary

Brush uncooked sides with oil, turn over and follow recipe cooking instructions.
Cook Fish skin side down first. This ensures the skin is nice and crispy without over cooking the flesh. 


Chicken/Pork/Lamb/Kebabs: prepare as required

If the Chicken/Pork/Lamb/Kebabs are coated in an oil based marinade there is no need to add extra oil. If not gently brush each side with a little oil.

Cook on griddle until griddle marks appear or golden following recipe cooking
instructions, turning occasionally and reducing temperature if necessary.

Drop Scones/Pikelets/Eggs: using the flat side only.

Add 1tsp oil and or a knob of butter to flat side of griddle once hot, melted and sizzling.

Follow recipe.


Cooking with cast iron is intuitive and temperatures will vary depending on your heat source and how well you know your hob.

Cooking large quantities at a time will reduce the temperature more quickly so keep heat source turned up, if required, or if you are unable to cook for longer.

Once food is initially seared, on all sides, over a high heat it maybe that it needs longer cooking time at a lower temperature. So either reduce temperature or transfer to a low to medium oven to finish cooking.

If using a barbecue or fire pit to help control the temperature of the griddle carefully move to a cooler area of the barbecue or fit pit to reduce the temperature.

Although non-stick don’t be tempted to move food around before the recommended cooking time as the food may stick and moving will leave little, or no charred marks nor a golden finish. Food may stick initially to the griddle but will release during cooking if left.

Avoid using marinades with high sugar content as these will burn and become sticky. It is much better to drizzle food with honey or maple syrup after having been cooked on the griddle.