Cast Iron Griddle: Oven Test

After the  initial success of using my cast iron griddle on a gas stove top, we decided it was time to test how well the griddle worked in the oven for broiling.  The results were delicious.

We set the cast iron griddle on a baking sheet, both to catch any drips, and to help lift the griddle out of the oven.  We then put the griddle and baking sheet in the oven, and let the oven warm to 500 degrees while we seasoned the brisket with salt, pepper and paprika.  Once the oven reached temperature, we placed the brisket on the heated griddle surface, closed the oven door, and let it do its thing for about 12 minutes.  This was the first time using the griddle’s ridged side, and  I was very pleased to see the nice sear marks when we flipped the brisket to cook it for another 12 minutes.

We might have had the meat on a little too long for some tastes, but it was tender, juicy, and very enjoyable.  Across the board, I am very happy with the results I have been getting from this Lodge Cast Iron reversible griddle.  I had already made burgers, bacon, eggs, and salmon using the flat side of the griddle on the stove top, and after the fantastic results with the brisket, I am eager to attempt more using the griddle’s ridged side.