Griddles

Carbon steel seasons like cast iron for a non-stick patina; stainless stays silver and resists rust. Both hit 500 °F+, so choose the maintenance style you prefer.

Yes—independent burners let you sear on one side and keep food warm on the other. Look for at least two zones on 30″ models, and more for larger griddles.

Heat to medium-high, thin-coat with high-smoke-point oil, let it smoke off, and repeat 3–4 times. We include a step-by-step card in every shipment.

Absolutely. Scrape debris to the front or rear grease port, wipe with a paper towel, add oil, and you’re done—no grates to scrub.

Yes, but deglaze quickly and re-oil after cooking—acid can strip seasoning if left to sit.

Keep it lightly oiled and covered once cool. A little surface rust wipes off with oil and a grill stone; stainless plates resist rust even longer so consider a Stainless Steel Griddle and not a Iron one from companies like Blackstone

Smash burgers, breakfast spreads, tacos al pastor, hibachi-style stir-fries, seared scallops, and even pizza with a dome and stone.

Griddle spatulas, squeeze bottles, melting domes, scraper, digital thermometer, and a fitted cover. Add them to your Best of Backyard cart for bundle savings.

Most reach 500–550 °F at high; dedicated sear stations on premium units can spike to 700 °F for steakhouse crust.

In-stock carts leave our California warehouse in 1–2 business days and arrive nationwide within a week. Local customers can add assembly and white-glove delivery.