A griddle, also called a girdle in the UK, is a cooking device consisting mainly of a broad, usually flat cooking surface. Nowadays it can be either a movable metal pan- or plate-like utensil,[1] a flat heated cooking surface built onto a stove as a kitchen range,[2] or a compact cooking machine with its own heating system attached to an integrated griddle acting as a cooktop.[3]
A traditional griddle can either be a brick slab or tablet, or a flat or curved metal disc, while in industrialized countries, a griddle is most commonly a flat metal plate.[citation needed] A griddle can have both residential and commercial applications and can be heated directly or indirectly.[citation needed] The heating can be supplied either by a flame fuelled by wood, coal or gas; or by electrical elements.[citation needed] Commercial griddles run on electricity, natural gas or propane.[4]
The word griddle is attested in 13th-century English and probably comes from Anglo-Frenchgridil, which had developed over time from the Latin word craticula, 'small griddle' (craticula – graille – gredil – gridil),[1] possibly via the Latin craticulum, 'fine wickerwork'.[5]
Traditional griddles include a stone or brick slab or tablet, and a shallow platter filled with sand. The former are usually heated to cooking temperature before the food is placed on them, the latter are heated after.[citation needed] Later versions were sometimes integrated into the tops of wood-fired stoves as a removable iron plate, and later as a separate, typically handle-less plate covering one or more burners on a gas or electric stove.[citation needed]
Britain
In Britain, the griddle is also called girdle and is used for instance for making scones.[1] It can take the shape of a thick iron plate, round and held from above by a half-hoop handle.[1]
The traditional Scottish "girdle" has a flat wrought iron disk with an upturned rim to which a semicircular hoop handle is attached, allowing it to be suspended over the fire from a central chain and hook.[6] Girdles are used for cooking scones, bannocks, pancakes and oatcakes.[7][8]
The traditional Welsh bakestone is similar, circular with a one-piece handle, typically cast iron, 1cm (0.4in) in thickness. It is used to cook Welsh cakes, pikelets, and crepes.[9][10]
Skottle is a popular type of griddle in South Africa, originally made from used farm harrowing discs.[11] In modern times, it is commonly used alongside a large steel tripod, 7kg gas cylinder and braai for overlanding.[12]
Latin America
In Latin America, one traditional style of griddle is a budare. Made from stone or clay, it is used to cook a variety of flatbreads, such as tortilla, arepa and casabe. Modern versions for commercial use are metal and called comals.
United States
In Upstate New York, a griddle used to be the lid covering a round opening on the cooking surface of a wood- or coal-burning stove.[1]
Commercial griddles can be 2–6 feet wide and 18–30 inches deep, and their plates can be flat or grooved.[4] The burners on the griddle units can be controlled manually or with the help of a thermostat.[4]
↑"Griddle". Online Etymology Dictionary. Retrieved 1 November 2011.
↑"Griddle". TheFreeDictionary.com. Retrieved 17 October 2015. griddle (ˈɡrɪdəl) n 1. (Cookery) Also called: girdleBrit a thick round iron plate with a half hoop handle over the top, for making scones, etc
↑"Archive - At Home on the Farm". NEFA - The North East Folklore Archive - Junior Section. Aberdeenshire Council. Retrieved 2 August 2011.
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