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I bought a Bethany Homes Lefse griddle. It's cast aluminum, gets up to 500 Fahrenheit, and is the closest thing you can get to a restaurant flat top without rewiring your kitchen. I've saved my wife and I so much money cooking at home. I've owned griddles before, but nothing this high quality, high temp, and easy to clean. I now prefer my homemade smash burgers to eating out and by the time my patties are done resting, I've already cleaned the griddle.
Like this? I don't see how it's better than a stove with a pan? I'm not arguing just curious..
YOUR QUESTIONS OFFEND ME!
So, for serious, that's the nonstick version; I've never tried that one. I have the cast aluminum one, which I guess would be pretty similar to using a larger cast-iron skillet. The problem with a cast-iron skillet is there care and maintenance and how long it takes to heat up and cool down. If you try to wash a hot cast iron skillet, it can eventually crack.
This thing has a built-in heating element, so it heats up a little faster than on an electric stove-top (I don't have gas elements), within 10 minutes, the whole 16-inch surface is at a relatively uniform temperature and it maintains that temperature nicely, and when I'm done I can immediately clean up. Cleanup consists of pouring hot water on the surface and then pouring/scraping off the greasy water over coffee grounds, then a little more water and wipe down the surface with a folded bar rag to get off any food or remaining grease, flip the rag and wipe the dry surface/check for any dirty spots. I also use metal utensils all over the surface without worrying about ruining a seasoning or flaking off nonstick coating.
Ha! Your answer is a not cast iron pan, but I'm pretty sure the cast iron collection I have totalled under $100 and has been used for thousands of meals, plus bread baking, making lard from pork skin, and like flannel it gets better with time, instead of wearing out. I don't like cooking on aluminum though. You have some funny ideas about cast iron - you can't ruin it with a spatula, or with dish detergent, it's not fussy at all.
I love my big ass cast iron skillet but my girlfriend says it's too heavy and that is completely understandable. It's not for everyone.
I joke that I'm doing overhead press when I take them off the high shelf. But am a mid 50s lady and would worry if I couldn't wrangle the iron pans. I do agree that it depends on your cooking style though. I am not careful enough for nonstick pans and a lot of what I do make works best in those wonderful heavy nearly indestructible pans. I have one steel not heavy skillet, and pasta pots and loaf pans and baking sheets and cake pans, so much stuff at this point but the things I need most and use everyday, my essentials, are those cast iron pans, the big chef knife, and the cutting board.
I'm super confused isn't a lefse pan just like a really big cast iron pan? Since when are they heated?
I hear rumors that these are meant for making flatbreads, but my fat Texan ass took one look at it and said "mmmm... Burgers and tacos." What it's intended to be, how it's intended to be used, or how it's traditionally designed is all beyond my concern. I make 16-inch crepes filled with bananas, Nutella, and peanut butter and then pretend like I'm a classy mofo because I say words like "crepe," and "cholesterol-induced hypertension."
They sell those things here in Norway, but always as like a way to make American style pancakes or way too many eggs at once. Never seen them as a lefse pan, which is why that name confused me because like, we invented lefse. If any country would make a pan for lefse, it would be Norway
The company claims to have been making these things for 50 years, so on behalf of my forefathers, thank you for loaning us culture long enough for me to get the best fucking griddle I've ever owned. Imma gonna make my wife and I some chilaquiles tacos on it tonight.