I have moved into a house with a nice Wolf-range griddle, and I would like to know what the primary advantages of the griddle are over a cast-iron skillet, including, is there anything I can do with a griddle that can not be done with a skillet?

I have found that the primary downside to using the griddle is the time it takes to heat up, so when cooking for one, I would choose the skillet. The primary advantage of the griddle is that it provides a larger, easier cooking space.

Am I missing other major advantages of having a griddle?

4 Answers 4


Yes, you don't have the edge of a pan in the way when going to flip things, but it also means that you don't have a mass of metal there to add as a heat sink, which can help dramatically when pre-heating your pans, as they'll be evenly heated across their bottom more quickly (at least, compared to something of the same material, such as a cast iron skillet)

More importantly, in my opinion, is that without the sides, you don't hold in moist air, so when cooking things like hash browns, you can get a better crust on 'em without steaming them.


I would say the biggest advantage, which you've hinted at, is being able to use a spatula for quick and easy flipping (think pancakes, french toast, etc). Apart from its shape and size, there really is no other difference (even the difference in heat-up time, I've found, is negligible).


Surface area is the biggest difference. You can do a much larger job on a griddle than in a skillet. Even 2 or 3 jobs at time, and when you are done there is just the griddle to clean and not several items.

You will also want to pick up a 'bacon press' to minimize splatter when you put bacon on your griddle.


I'm going to just use to frying pans ('skillets'). The lack of sides allows stuff to fall off too easily - I fried chopped onions today - and there's no carrying handle - so you can't move the griddle to plate up. The other downer - my griddle's cast iron and it's just cracked while heating it !

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