Griddles

A griddle or girdle is a heavy broad, flat cooking surface made of iron used to cook seafood, burger patties, eggs, vegetables and breakfast outdoors on high heat open fires.

Iron seasoning is mandatory before any use.

Seasoning iron cookware involves creating a protective coating by heating incredible thin layers of fat that bonds to the metal surface in a process called polymerization to give a hard, blackened skin.

To season your handmade iron cooking utensil,

•  Wash well with soap and completely dry the cookware.
• Rub the entire surface with a thin layer of fat and buff thoroughly.
• Place the oil coated cookware in an oven preheated to 230°C/ 450°F for 30 minutes OR heat on the stove until it starts to smoke.
• Leave to cool and repeat.
  *You may carry out the oiling and baking of the iron ware one to six times, with each repeated procedure rendering the cookware further naturally nonstick and providing a longer lasting anti rust treatment. 

Points to note:
If the coating turns greasy, you may have applied a too thick layer of fat or you did not heat the cookware up to an adequately high temperature.
Do not apply excess fat and buff very well so that the cookware does not look greasy before applying heat, even the smallest amount of excess oil may pool during heating to form hardened or sticky droplets on your cooking surface.
An oven provides more uniform heat, but a stove works just fine.
Keep your kitchen well ventilated, it may get a little smoky.
You may use any type of unsaturated or saturated fats.
You only need to season your iron cookware once, before cooking in it for the first time.

Made in Argentina.