Season Cast Iron
Season Cast Iron Wide Reversible Griddle
£50.00
One pan, two surfaces. Flat side up for pancakes, flatbreads, bacon and eggs; ridged side up when you want proper sear lines on steak, halloumi or courgettes. At 45cm wide it spans two hobs, which is the point - space to cook for four without working in shifts.
It’s pre-seasoned cast iron, so it arrives ready to cook and gets better the more you use it. Each cook adds to the seasoning; a well-used griddle develops a natural release surface no coating can match, and there’s no coating to wear out. This is a pan you’ll still be using in thirty years.
- Dimensions
- L 45.5 x W 25.7 x D 1cm
- Weight
- 4kg
- Hobs
- Works on all hobs, including induction
- Care
- Hand wash, dry, and wipe with a little oil
We used it to make
Smoky Oyster Mushroom Yakitori
With their meaty texture, deep umami flavour, and caramelised char from the grill, they’re a delicious plant-based alternative to traditional yakitori.
Get the recipeCare and seasoning
How to season your griddle
If you’ve ever wondered how to get the best from your cast iron - or why it even needs seasoning in the first place - this is for you. Our founder walks you through the process in a short video and article, sharing tips from years of real kitchen use.
Learn how
FAQ
What it’s best for
- Ridged side - Perfect for charring vegetables (aubergine, courgettes, peppers, asparagus), grilling meats (steak, chicken breast, lamb chops), or cooking firm fish like tuna or swordfish steaks.
- Flat side - Ideal for a full English breakfast, pancakes, or sizzling smash burgers.
Cleaning and care
- Let the pan cool slightly before washing.
- Add a squeeze of washing up liquid, some hot water and clean with scrubbing brush.
- Sticky bits or sugary glazes? Fill the pan with water and either a squeeze of washing-up liquid or 1 tbsp of baking soda (for really stubborn bits), simmer gently, let it cool, then scrub well.
Cooking with it
- Preheat properly - medium-high heat for about 3-5 minutes.
- Lightly oil the food before cooking, and use a silicone pastry brush to coat the grooves with oil - helps prevent sticking.
- Press food down firmly and don’t move it straight away - let it sear and develop those classic grill marks. The Season Steak & Burger Press is perfect for the job.
- Use a high smoke-point oil like avocado oil or vegetable oil - it can handle the heat without burning or smoking.
Pro tips
- Maintain a consistent heat - keep the heat steady to ensure an even cook. Fluctuating temperatures can cause uneven searing and uneven cooking.
- Let it sear - don’t move it too soon. Once you place your food down, resist the urge to shift it. Let it cook undisturbed to develop proper char lines and retain moisture.
- Don’t overcrowd the pan. This can lower the temperature and cause your food to steam rather than sear. Cook in batches if necessary to keep the heat high and the results beautifully charred.
Meet the family
Goes with it
Season Silicone Pastry Brush
Essential with this griddle. It brushes oil evenly across both surfaces before cooking, and bastes food with the butter or marinade that falls between the ridges - flavour that would otherwise stay in the pan.
View the brushThe rest of the cast iron range
