I also love my Lodge LGPR3 Cast Iron Grill Press. It’s just the right size of 7.5”. It quite pricy on Amazon now. I found mine at a local store for $20 years ago.
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Amazing they want 35 for that now. I had this one but gave it away after upgrading.
The burn shop one I like is only 25 and I think is much higher quality. -
I have that one and hate it for directly smashing smashburgers. The bolt heads are sunk into the face of the smashing side. So when smashing, those counterbores grab the GB when you lift up pulling it from the griddle. So I use a wide, heavy duty spatula on the meat and this on top of the spatula and smash that way.
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When I first bought my Blackstone 5 years ago I bought some inexpensive - but sturdy looking - long/narrow spatulas. They were cheaper that the Blackstones and had big, nice looking handles.
One problem…the handles were too heavy, and when you set them down flat on the griddle they fall over.
Bought the Blackstone set and haven’t looked back. Those nice slender handles (I have the old set, not the newer one with orange markings) are plenty to hold on to and have served me well for several years.
I also bought the Blackstone burger kit. That wide (almost square) spatula is great for scooping up smash burgers, but the press is too thick…needs to be ground down half way.
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I have a few Dexter Russel “Cool Blue” high heat handled spatulas. Faves being the 8x3 perforated & solid spatulas along with the 6x5 Turner/smasher. I also use the Cuisinart CCB-90…it makes short work of cleaning the griddle.
I recently purchased a few Mercer Hell’s Handles spatulas for my GF’s son. So far, they seem up to the task as well.
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I got all Gucci cause you only live once for the Griddle.Comment
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This thread is great! I really like and appreciate this type of "customer feedback", i.e. what actually works?
I don't have a griddle or spatula, but being in the food business I second Attjack 's advice about going to a restaurant supply or similar. There you will find the no-nonsense products, and usually at a better price.
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I do not think they are created equal. I use the Hell's Handle spatula's by Mercer and would not use anything else. I have two and would like more.Comment
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Do you wash these in the dishwasher or by hand? I’m getting ready to pull the trigger on a set of these and can’t find a definitive answers on whether they’re dishwasher safe. -
I don’t know about DavidNorcross but I treat mine like knives and hand wash. Nothing really sticks to them, so they clean up fast anyway. If you get ones that are NSF certified, they’ll be able to withstand a home dishwasher. -
We wash ours in the dishwasher and do not have any issues. Grillin Dad I am sorry that I missed your question and it took me so long to reply.
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The two on the right I use every time. The next one only for smash burgers and the one on the left hardly ever. I find the big flipper a little unwieldy. Pretty sure I got them all on Amazon. Couldn’t compare as they’re the only ones I’ve ever had.
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Excellent info, thanks all!Comment
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Thanks Uncle Bob. I agree, there's more to it than simple surface knowledge, as with anything. I also have Paul Sidoriak's "Flippin' Awesome Backyard Griddle Cookbook", and I intend to utilize any info I can from multiple sources to start at level 3 or 4 instead of 1 if possible.
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So Huskee - what griddle(s) are you considering at the moment?
I'm kinda partial to Camp Chef, and they very recently had a huge sale where the Flat Top 600 was on sale for $399. I see its back up in price at the moment though. Right now I feel like every single griddle or grill is hundreds more than they were 2-3 years ago. It's been a long time since I saw a Blackstone 36" for $299 or less in a store...
I will advise looking for a griddle that includes a built in lid if possible. I've not had issues with rust on my Camp Chef out in the weather with just the canvas cover, but a hard cover would be more permanent and sure to keep water from getting on the steel surface. I've found over time that the times I uncovered the grill to find brownish looking areas, it was less rust, and more the fact I didn't scrape it well enough in the dark after the prior cook, and I had brownish burger sized blotches on the surface. I then scraped and wiped with rags and oil to get it clean before that next cook.
My son picked up a Blackstone 36 with the hinged cover on the side of the street in his neighborhood. Both the griddle top and the metal cover over it had some rust. Looked to me like they either didn't season it properly, or clean it properly, and it rusted, and they also didn't keep a canvas/vinyl cover over the grill, leading to rust on the painted metal lid. He plans to re-season the top and paint the lid. He is however debating doing that then selling it for $200+ on FB to pay for the cost of the new griddle top that Weber offers for his Spirit 300 grill, to save patio space.Comment
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Uncle Bob good to know. I have an old offset that has no bracing either between the legs, all solid steel, but over the years they have started to toe in some, and I bought angle iron a couple years ago meaning to add bracing between legs, and have yet to get around to it. I just use the offset so little I never think about it... when it was my ONLY smoker and grill, it was in constant use. When its one of 5 in the backyard, not so much...
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Our northern friends, Broil King & Napoleon, make some top shelf tools too.Comment
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