The griddle has transformed outdoor cooking in the United States – and the same phenomenon has now arrived in Finland. On a flat steel griddle you can cook an entire meal from breakfast to dinner: pancakes, bacon, smash burgers, vegetables and seafood on the same surface.
Why a griddle and not a grate?
On a traditional grill, food cooks on a grate above the flame. On a griddle, a thick steel plate distributes heat evenly across the entire surface. That means three things:
- Nothing falls into the flames – even small ingredients such as chopped onion and shrimp stay on the surface.
- Grease and liquid under control – Blackstone's patented grease management collects the excess.
- The Maillard reaction at full power – the large contact surface gives food its famous sear.
What size griddle should you choose?
Rule of thumb: 17" is enough for the balcony and trips, 22" is a handy second grill for the cottage, 28" serves a family of four and 36" handles even a larger party in one go.
First use: seasoning
A new steel griddle is seasoned before the first cook: heat the plate, spread a thin layer of high-smoke-point oil and let it burn into the surface. Repeat 3–4 times. This creates a natural non-stick layer that improves with every use.
Three easy beginner recipes
1. Smash burgers: place the balls of minced beef on the hot griddle and press them thin with a spatula – the crispy edge forms in seconds.
2. American breakfast: bacon, eggs and pancakes cook on the same plate in different heat zones.
3. Griddled vegetables: courgette, peppers and onion get a flavour on the griddle that the oven can't give.
Explore the Blackstone range here – and if you are a reseller, request the wholesale price list. As a consumer, you can find the full range at blackstone-suomi.com.