How to Cook with a Cast Iron Flat Top Griddle: Tips for Pancakes, Burgers, and More

Quick Answer

To cook successfully on a cast iron flat top griddle, preheat it slowly, keep the surface lightly oiled, and manage heat zones for different foods. Master these basics and you'll get perfectly browned pancakes, juicy burgers, and more.

A cast iron flat top griddle is one of the most versatile pieces of cookware you can own. Whether you're flipping pancakes for a weekend breakfast or searing burgers for a weeknight dinner, its large, flat surface gives you even heat and a naturally non-stick finish once seasoned.

In this guide, you'll learn practical techniques to get the most from your griddle, from initial seasoning to daily use and care. These tips work for any flat top griddle, including the Smithey No. 12 Flat Top Griddle, which is designed to fit perfectly on top of a No. 12 skillet as a custom-fit lid.

Why Choose a Cast Iron Flat Top Griddle?

Unlike a skillet with sides, a flat top griddle offers a completely flat cooking surface. This makes it ideal for foods that need to be flipped or moved around, like pancakes, eggs, and burgers. The lack of sides also means you can slide a spatula under food easily and cook multiple items at once.

Cast iron holds heat exceptionally well, giving you consistent browning and a great sear. Smithey's flat top griddle features a signature polished cook surface that is naturally non-stick and free of chemical coatings. It's designed and made in the USA, and it can also double as a lid for the No. 12 skillet.

• Use the griddle on a stovetop or over a campfire for outdoor cooking.
• The flat surface is perfect for cooking multiple pancakes or burger patties at once.

Seasoning Your Flat Top Griddle

Seasoning is the key to a non-stick surface and rust prevention. Most cast iron griddles come pre-seasoned, but you may want to add an extra layer for better performance. To season, apply a thin layer of vegetable oil or flaxseed oil to the entire surface, then heat the griddle until the oil smokes and polymerizes.

Repeat this process 2-3 times for a durable seasoning. Over time, cooking with oil and fat will continue to build the seasoning. Remember to dry the griddle thoroughly after cleaning to prevent rust.

• Always apply oil to a warm (not hot) griddle to avoid burning.
• Use a paper towel to rub oil in a thin, even layer—too much oil will become sticky.

Preheating and Heat Control

Proper preheating is crucial for even cooking and preventing food from sticking. Place the griddle on the stove over medium heat and let it warm up gradually for 5-10 minutes. Cast iron takes longer to heat than other materials, but it retains heat better once hot.

Learn to manage heat zones: keep one side on medium-high for searing burgers, and the other on medium-low for keeping pancakes warm or cooking delicate foods like eggs. Use an infrared thermometer to check surface temperature—around 375°F for pancakes and 400-450°F for burgers.

• Start with a lower heat and increase gradually to avoid warping.
• If food sticks, the griddle may not be hot enough or needs more oil.

Cooking Pancakes on a Cast Iron Griddle

Pancakes are a classic griddle food. The key is to get the griddle hot enough so that the batter sizzles when it hits the surface, but not so hot that the pancakes burn before they cook through. A medium heat is usually perfect.

Use a little butter or oil to lightly coat the surface before pouring the batter. When bubbles form and the edges look set, it's time to flip. The polished surface of a Smithey griddle helps pancakes release easily, giving you that golden-brown finish.

• For even-sized pancakes, use a measuring cup or ladle to pour batter.
• Don't press down on pancakes with a spatula—this makes them dense.

Searing Burgers on a Flat Top Griddle

Burgers benefit from high heat and good contact with the cooking surface. Preheat the griddle to medium-high, then place your patties down. Let them cook undisturbed for 3-4 minutes to get a nice crust before flipping.

Avoid pressing down on the patties, as this squeezes out juices and makes them dry. The flat surface allows you to toast buns and cook multiple patties at once. For a smoky flavor, you can add a little butter or oil before searing.

• Use 80/20 ground beef for juicy burgers.
• Don't overcrowd the griddle—leave space for heat to circulate.

Cleaning and Maintaining Your Griddle

Cleaning a cast iron griddle is simple if you do it right after cooking. While the griddle is still warm, scrape off any food residue with a metal spatula or chainmail scrubber. Rinse with hot water—avoid soap if possible, as it can strip seasoning.

Dry the griddle thoroughly with a towel or by placing it on a warm burner to evaporate moisture. Apply a thin layer of oil to protect the surface and maintain the seasoning. Store in a dry place to prevent rust.

• Never soak cast iron in water or put it in the dishwasher.
• If rust appears, scrub it off and re-season the griddle.

Step-by-Step Griddle Cooking Method

1. Step 1: Preheat the Griddle: Place the griddle on the stove over medium heat and let it warm up gradually for 5-10 minutes. This ensures even heat distribution and prevents food from sticking. Checkpoint: The griddle is ready when a drop of water sizzles and evaporates quickly.
2. Step 2: Apply Oil: Use a paper towel to rub a thin layer of vegetable oil or butter over the cooking surface. This helps create a non-stick barrier and aids in browning. Checkpoint: The surface should look glossy but not greasy.
3. Step 3: Cook Your Food: Place pancakes or burgers on the griddle, leaving space between items. Cook undisturbed for the recommended time before flipping. Checkpoint: For pancakes, flip when bubbles form and edges look set. For burgers, flip after 3-4 minutes for a nice crust.
4. Step 4: Clean and Re-season: While the griddle is still warm, scrape off residue and rinse with hot water. Dry thoroughly and apply a thin layer of oil to protect the seasoning. Checkpoint: The griddle should be dry and lightly oiled before storing.

Products Mentioned in This Guide

• Factory Second No. 12 Flat Top Griddle: Smithey's No. 12 Flat top griddle is your new everyday essential. Not only will this become your daily use griddle, but it is also sized perfectly to fit on top of your No. 12 skillet highlighting its use as a custom fit lid. Featuring Smithey's signature polished cook surface, the No. 12 Flat Top is naturally non-stick and free of chemical coatings. Designed and made in the USA, each piece is... This griddle offers a large, polished cooking surface that's ideal for pancakes and burgers, and it doubles as a lid for your No. 12 skillet, saving storage space.
• No. 10 Skillet: Our No. 10 Skillet is the ideal size for a small household or the baker creating a perfectly sized cornbread or cake. It's at home on your range or around the campfire too. The No. 10 features the essentials in a cast iron skillet – pour spouts, a helper handle for lifting with two hands, and our signature polished interior that pre-seasoned and naturally non-stick. If you prefer a skillet with sides for frying or baking, the No. 10 offers the same polished finish and versatility, making it a great companion to a flat top griddle.

With these techniques, you'll be able to cook a variety of foods on your cast iron flat top griddle with confidence. Remember to preheat properly, manage heat, and care for your griddle after each use. Whether you choose the Smithey No. 12 Flat Top Griddle or another model, these tips will help you achieve delicious results every time.