Griddle

Why didn't I think of that -before? The Griswold ci griddle fits perfectly on the CI stove. Now we can cook all the french toast at once while the bacon stays hot on the warming shelf.



Hilditch

 

Snapped this picture when we camped with Jorge (from Eastern, WA) - brandnew 550 owner.

 

That was the other guy's trailer and cooking method. I would have never thought of it.

 

George, Susan thanks you for the compliment. She is the one that keeps it clean. I'm just the cook. As for discoloration, that was referred to in my “100 nights” post.

My french toast, pancakes, scones and grilled sandwiches don’t splatter. Bacon & other meats go in the 12” Lodge (More even heat than Griswold) frying pan which contains most of the grease. Susan gets the rest. If I was going to put meats on the griddle I’d use a 4 ft. piece of aluminum foil to wrap the edges of the griddle and make a 5” wall. When I’m frying a mess of bacon for more that 2, I use the remote ci single burner on the picnic table with the frying pan and let the spatters fly. The Coleman oven goes out there too for high temp. cooking.

Hilditch

 

That's why the kitchen is wrapped in stainless...very easy to clean.

As I've shared before, Bon Ami is by far the best cleaner for the kitchen. It will remove cooked on stuff & will leave a finish that looks almost new. Breathes new life into well used, older galleys.

 

Found a griddle much like Hilditch's in the garage the other day but it is VERY rusty.
Can it be saved? If so, where to begin?
It's not scaley but enough surface rust is present that I cannot read a brand name on it anywhere.

Thanks, J&B

 

Thanks George,

Your advice is much appreciated. I think I'll start with a wire brush and go from there. Should be able to see any pitting after that and proceed accordingly.
If it goes well maybe I could post a few before and after pictures.

Cheers, J&B

 

Probably. Scour it down as best as you can, run it through a cleaning cycle in your oven and re-season it. I'm sure I will be corrected.

But, from experience I can tell you that that isn't the end of the line for ci --- its just bringing it back to 'raw' condition. I inadvertently left a prized, well seasoned ci when I self-cleaned my oven a few years ago...came out looking ROUGH. A layer of flakey/powdery brown crud that literally fell off under the faucet. To make a long story longer, I re-seasoned it a few times and then started cooking pancakes on it. An voila! I had a perfectly useable ci pan.

Let the flaming begin...

 

Thanks Sweeney, ci is ci, it's not badly pitted so what could go wrong bringing it back to "raw" condition? Will post the results......

J&B

 

We're not necessarily looking for a vintage ci griddle, but are considering a Lodge Logic Pro or Double Play. We were wondering if anyone has used either of them and are there any issues with the way they they sit on top of the stove?

We're open to any alternatives but probably want a grill/griddle combo.

 

I realize the thread is over a year old, but I just got done with my first 10 day trip. I used the 2 in one for steak one night and lamp chops on another. The temps were cold so unit still winterized. No water on board. Clean up was a little bit of a hassle. I had previously spent a lot of time seasoning the thing. And after grilling I said to myself, " self, did you just burn off the seasoning on the smooth side?" Must I choose one side or the other?
I did not use the Dutch Ovens I own.
I did however use the 10" ci fry pan for eggs on four mornings. Every morning was better. I did use a diffuser. My eggs were perfect. Sunny side up.
CI stove awesome.
That's my rookie cast iron report.

 

Yah, Billy, I have the same problem... burning off the seasoning on a CI Grill pan. Not sure how to keep the temp just Under the burn temp and still grill/sear it...

I use "French Steel" for the most part (and copper-ware) but the omelet pan cleaning, just for omelets is salt and paper towel to remove food particles...

CI cooking would have a tougher time so not sure other than scraping it off what is best, but the salt/paper towel works pretty well...
Not much help, but the "Salt" thing does...

 

Here is our solution, a stand alone stove top on a camper table.
http://www.campinnforum.com/ubbthreads/ubbthreads.php?ubb=showgallery&Number=19248&#Post19248