Amazon has flagged the new winner (All-Clad HA1 Griddle) as a frequently returned item, with one reviewing citing how easily it warps after use.

I like when they have winners of each "type". As convenient as non-stick is I think I'm done with pans with teflon or like coatings. A lot of companies rate their non-stick around 5 years and I'd rather just buy a few pans to keep my entire life.

I'm very happy with my lodge cast iron. I baked fish sticks yesterday, crunchy and no soft spots cold spots. I've used it to cook perfect steaks, scrambled and fried eggs, french toast ect. Handle, regardless I'll still need to use my hands, really good pot holders. Weight is not a issue, my grill stay put and I don't have to worry it travels during cooking. My goto grill for stovetop or oven for a fraction of cost. When I'm running low for space in my kitchen, my grill serves as counter space on my stove. I can house my teapot and kettle using one burner just by swiveling it to the left back burner. I'm very happy with my lodge grill to use with a burner to keep my pot of something warm using it as a heat diffuser.

I completely agree with the other comments about the Lodge cast iron griddle, which distributes heat wonderfully and maintains a stable temperature. I had a griddle from the manufacturer favored in this test and in very short order the bottom bowed and the griddle would not sit flat over a burner. I was happy to replace it with a griddle which although heavy works extremely well.

I bought a blackstone 17 inch at wal mart and its so good it found a permanent space in my kitchen.

For induction folks: Cuisinart Double Burner Griddle (amazon choice). I use it and its pretty ok. Baking Steel Skinny Griddle. I use this for high eat (burgers, steaks, etc.) Works really really well. you just gotta be careful, as it's heavy AF.

The cast doesn't move when you're turning food over, unlike the lighter griddles which tend to move when frying steaks.

If possible when testing stove top products could you please mention which products are compatible with induction cooktops? Thanks

I've had my cast iron one for 25 years work fine and has a grill grate on the other side , most of my cook ware is cast iron and one peace is from my grandmother and is over 60 years old

Cooking for a large crowd is one area where an electric griddle makes more sense than the type used on the stove.

We've used this griddler for a variety of items including steak, fish, vegetables kzfaq.infoUgkxMcXT6_MuT0hB3ejyGQQHaeof9bwoWPUf and mushrooms and it's been great! Gets that great smokey flavor when using high heat or sear. The grill works amazingly simple and very low smoke for what it is. Heat gets up fairly quick, especially on closed position. The griddler side is fairly simple, better for eggs and pancakes rather than any cooking. Use the flat plates with the grill side if needed.Cleanup is easy and having heat on both sides is great for cooking a large amount or panini press.This definitely gets hot though so be careful with the sides.

Was hoping for some info on heating the gap between burners

Even though it’s heavy I’m a fan of and use the cast iron one,two sided so pancakes on flat side and other side has grids for grilling burgers etc.

I prefer a cast iron griddle for quite a few reasons: The non-stick seasoning is durable, easily maintainable and redoable; Heat retention; The weight makes it more stable on a cooktop; Cast iron is versatile and works well in many different cooking circumstances: campfire, campstove, gas, electric, radiant and induction. Lifting the extra weight once youre done and it's cooled enough is a small price to pay for those advantages.

I like the flat cast iron. Heavy and easy to store

Wow - quite a price difference between the discontinued Calphalon and the All-Clad.

I think we have that heavy griddle that Julia lifted. If I'm not mistaken, that's a Lodge and on the other side, it's a grill.

I am also commenting about users that have induction cooktops. Please consider this for future reviews, thanks and I love this channel!

I am an enthusiastic fan of the Test Kitchen, especially the testing of equipment. I am in the market for a new range top griddle, so my interest was piqued. However, I have an induction range (they are growing in popularity for several reasons). Most aluminum pans and glassware does not work on my induction range top. However, there are aluminum pans and cookware that have a magnetized surface so that the pan will work. I would appreciate it if future cookware assessments include information as to whether it will work on an induction range. Thanks!

I love America's Test Kitchen, and I don't doubt that most people preferred the Calphalon griddle. But, I just don't feel comfortable cooking with aluminum anymore, and I really like the griddles that can be flipped over and have that other surface with the ridges for burgers, steaks, etc. I wish they'd put links, or at least the names and model numbers of the other products tested.

I literally just scored one of these today at Target in Rochester NY - it's the exact same pan and sells for $54.99 - there's only one change, the handles have rubberized grips - glad I found it - it was the last one on the shelf!!!

I think ATK would be well served to start thinking about induction stoves when reviewing stove top items. Gas may be becoming less common, and induction is the obvious choice if you want a high end electric stove top.

I'll stick with my Lodge cast iron. I bought it for pizza actually and it works fantastic at giving a pizzeria quality crust texture. I know its a heavy sucker but it'll last forever and there won't be any nonstick coating flaking off. I know full well that cast iron holds heat fantastically well but doesn't heat evenly worth a hoot on the stovetop so I just put my griddle in the cold oven and preheat the griddle with the oven and then when the oven is ready I pop out my hot griddle and quickly assemble my pizza on it amd then pop it back in the oven. I use ATK's one hour pizza dough recipe and their uncooked pizza sauce recipe with cheeses I've shredded myself. (Preshredded cheese has an ingredient that hinders melting.) Topped with crumbled bacon, pepperoni, red pepper flakes and Italian seasoning.... yum yum DELICIOUS! My foodie of a husband says we don't have to go out for pizza anymore!

I used to work for Calphalon! Formerly Commercial Aluminum Cookware Company. I LOVE my griddle! I have had it since 1989-90. I still use it, at least, once a week.it is great for my family when I'm making Grilled Cheese & Grilled Peanut Butter. There are 8 adults, at this time, eating 1 or 2 sandwiches a piece. If I had to give up all of my cookware but 1, this is the piece I'd keep. I'm disappointed they discontinued the one you tested. 😟

WOW how old is this video? The link to the winning griddle is for a $180.00 All Clad!!!

Adam rocks! Never boring and always helpful.

I would like to see suggestions for a modern induction cooktop, it's really hard to find a griddle that work with induction. even though our cooktop came with a double burner option on the side.

I use my pizza steel as a flat top. No edge, but it’s amazing on my two linked convection burners

If you want to cook a lot of bacon, cook it on broiler pan in the oven. It will drip the excess fat and moisture through the grates to the lower pan. You can do the final browning on the stove. You will have less splattering of grease with this method.

While cooking you may enjoy the elevated handles, but when you go to store it the handles can be a problem.

I've had the All Clad griddle for years and it's the best. If you're making bacon, it's ideal that the fat drains into that recessed area and the bacon isn't sitting in its own fat. Then it's really easy to drain it off. And pancakes come out great too.

I opted for the cast iron one. The aluminum one at the store were so light I could see myself sending hot grease flying with an accidental brush of my hand or kitchen utensil. Sadly, the heat is not uniform. So bacon,for example, cooks unevenly. Haven’t tried pancakes on them.

More and more people are using induction. Love mine! Please consider them in future reviews. Or do a show on them!

Thank you, Thank you, Thank you for updating the first choice that is no longer available to All-Clad. I have spent an hour and a half trying to buy a grill for a glass top stove. I never bought one before and needed ideas and info.

I wish ATF would make a point of ceramic or induction cooktop compatibility when they test their products like a stovetop griddle.

An advantage of the cast iron griddle over the aluminum is over fire grate cooking.

My wonderful son bought me a Calphalon griddle (like the winner) several months ago. I had wanted one for ages but my frugality would allow me to spend the money. I LOVE it! He got it for a really great price when it was on sale at Costco!

Bought a heavy two burner Bobby Flay cast iron griddle/grill at a flea market for $10. Stripped and reseasoned it and using it for pancakes, eggs, and bacon. Not all that great on glass top ranges. Preheating in the oven at 375 F gives it a head start, but the space between the burners tends to cool before I can finish five or six strips of bacon, a few eggs, and a stack of Jack's. Still learning how to best regulate the heat. There's a lot more to using one of these things, than just throwing it on a stove top and have at it.

Very helpful. Was thinking about a griddle.

Interesting review, but I'll stick with the Lodge.

I use an electric griddle & it works just fine.

I'll stick with my Lodge that doubles as a grill and will last another 150 years.

They forgot to mention anything about the two cast iron ones having two cooking surfaces.

Sorry but I am sticking with my Lodge cast iron griddle. I have never had to pick it up when hot so the handles don’t matter. It is an excellent heat conductor and the hot spots are minimal. It is somewhat small but I cook for two usually so that is not an issue. It is well seasoned and is virtually nonstick. Also it will out last me.

Still waiting for the large griddle that works on electric stovetops.

I’ll stick with the Starfrips… ClassicsThe Rock! $20 at Costco! Fantastic! Perfect for electric, exquisite on gas! Even heat distribution and superlative cleanup! No handles but, reasonably light! Steaks, bacon, pancakes and French toast! It does it all and it does it well! Honestly, the entire Rock series is amazing!

No comment on the gutters that are batter traps?

I bought a 3/8" x 16" x 20", A36 steel plate on Amazon for $48 plus $14 delivery. I put it on my gas grill and it is great for me. A ton of space, evenly heats, and doesn’t warp.

I know that cast iron is heavy but it’s great for kabobs and meat dishes. It really gives out a nice sear and heat retention is great in cast iron. You can also put the cast iron in the oven for great chicken kabobs and it acts as an indoor chicken grill

I have the our table brand. Fits over 2 gas burners and is double sided . Pre seasonded cast iron and cost me $52 on sale at Bed Bath and Beyond. Its fabulous.

Two options for induction are Staub ceramic coated cast iron ($270) and Chantal tri-ply stainless ($149) and ceramic coated tri-ply stainless ($179). I use the Chantal Stainless on my GE Cafe induction and have a review on my channel.

How I never thought about width when purchasing great video

I had an aluminum griddle warp under hi heat my next one will be steel or cast iron.

Is it just me, or does food taste better when cooked on cast iron? I've got a Lodge cast iron griddle, which I really like except for the low sides and that it's quite narrow. Food frequently falls off the edge.

I've taken to using grilling sheets cut to fit on my griddles. Easy to clean & nothing ever sticks. I have absolutely had enough of so-called non-stick surfaces that fail so quickly.

The all clad ha1 griddle is the biggest most awesome flapjack griddle ever, you can do 8 at a time! I'm also seeing the crate and barrel looks to be about the same size and very intriguing also same price.

None of these griddles were satisfactory for me. I knew the aluminum ones were going to move around, and I would have to use an oven mitt to hold them in place, which I didn't like. I bought a cast iron one ,and it moved too, just not as much. The cooking area was too small also. My solution was to have a griddle made the way I wanted it. I went to a local welding shop and thet did a bang up job. 1/4 inch thick carbon steel, with a cooking area that measures 21 3/4 inches X 13 3/4 inches , or just a tad over 299 square inches of cooking area. Over all it measures 22inches X 14 3/8 inches. It over hangs the burner grates by about 2 inches on each side the side walls in the front half are only an inch high for ease of getting a spatula , or turner under my eggs and the back half walls are 2 inches high. The rear is used for meats only , the front for eggs and vegetables. With the dimensions I mentioned above, that sucker Does Not Move. I've been afraid to weigh it. It even makes a great heat diffuser if I'm cooking something in a pan or pot that could burn easily. As my sister once told a friend, "He uses it for everything."

I wish you would have also picked a winner that wasn't non-stick.

You might note the heavy Lodge griddle is one pound lighter than your favorite cutting board.

please review stock pots

Wish there were more non stick options.

What if I have an induction range? What would you recommend then?

Today they are pushing aluminum products. Yesterday they were pushing cast iron because it of its ability to distribute heat evenly. I would be interested in knowing what kind of back door deals America's Test Kitchen has with the companies whose products they show on their program.

Love you guys. Very informative thanks 😊

Thanks for doing the hard work for us.

I have a cast iron griddle and i agree that its weight is significant. In my case it works as i leave it on the stove and use it mainly for making tortillas. I wouldn't recommend it for breakfast as it takes a while to heat up and since cast iron is not a good heat conductor it has hot spots.

The iron one lasts longer and doesn't warp over time like the thin ones

Can’t believe you didn’t look into how they’re heated. One obvious advantage of cast iron is the precise method of heating (size, type & number of direct heat burners, rings etc) as it will spread the heat better with fewer hotspots than say aluminium - but thanks to your limited testing we will have to use guesswork to match that with whatever equipment we happen to have. Nice one guys!

Thank you.

Is it usable on induction?

F*** it, I just bought the Lodge one, it arrives today, and I'm sure I'm going to love it

I really wanted to know the pros and cons of each griddle they had on there. I have the second one from the left and there’s a few issues I have with it and was wondering if they did too. : (

Thanks. Helpful

I’m new to cooking on an electric glass stovetop. Can griddles be used on them?

The winner "has been discontinued"... what a winner indeed!!!

Do they work on ceramic stovetop?

Thank you

it would seem to me that the possibility of aluminum wearing off would be a serious health concern versus the cast iron...

Lodge makes a lighter weight cast iron version that has about 1” sides. It is called the Blacklock griddle. I prefer it over the others mentioned. It will last a lifetime, unlike those aluminum pans.

Interesting! More mentions about Lodge Cast Iron, than any other type of griddle. (Not brand, but type. Lodge versus aluminum, as a mention.) steve

It's sad when humans are complaining about 14 pounds.

I want one of these so much

I think this review is very misleading. It fails to mention that the cast iron skillets are reversible, hence the design of the flat handles. Some consumers would be happy to give up the handle functionality for extra versatility.

Those high sides and handles would just get in the way. Might as well just use big pans if thats what you are after.

Something other than cast iron yet with the advantages of the aluminum winner for us induction stove cooks?

great review

I wish this review included how each one works on an induction cook top.

I'd like to know more about the griddle pan to the left with tall sides and what appears to be a grease trap in the front. Looks like it would shine in outdoor use on a gas grill or across a two burner camp stove.

I purchased my first griddle pan months ago and I’m in love. It’s by Calphalon. It came with a grill pan and 2 silicon spatulas. It’s nonstick. I have always stayed away from nonstick pans and pots but I absolutely love this set. Calphalon is starting to be a favorite brand of mine.

Now this is how you do a review for a product!

Ok great. i'm going to buy the Lodge griddle.

Great

Great information!

Yes but it only has a flat side. My cart aluminum griddle has a flat side and a grate side.

Does Lan have a favorite griddle? I am sure, carbon steel or Blackstone.

Is a grease channel useful around the parameter?

On my stove the burners are different sizes so not sure stovetop griddles would work out very well

Unfortunately, aluminum doesn't work on an induction range.

Unfortunately the review did not consider induction cooktops.

I just bought one yesterday! I hope it’s the same one I bought 🌚