Camp Chef SG100 Deluxe steel fry griddle

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Price: $105.76 $90.99   

Product Feature

• Great for Large Groups
• Covers all three burners
• Great for pancakes and eggs
• Grease tray captures and removes grease
• High wall design for easy cooking

Product Description

The Camp Chef SG100 38 x 16 inch Deluxe Fry Griddle features high walls and grease drain. Fits over all three burners on GB and TB models, also fits SPG-90B.

Camp Chef SG100 Deluxe steel fry griddle Review

This griddle is heavy 3/16" steel. It functions much like a good carbon steel fry pan, such as an expensive De Buyer professional skillet - FANTASTIC cooking properties and easy care. Ignore the 3-star reviewer who says the griddle needs cleaning with soap and water - apparently they do not understand how a steel griddle works. It rarely needs any cleaning, but when it does just heat some hot water on it (or pour hot water) and scrub gently with a brush or scotch brite gentle "blue" pad (no soap please, or you may ruin the non-stick properties and thus require re-seasoning of the surface). Steel wool or more aggressive pads will remove the seasoning. Scrape off any stuck on bits with a steel spatula - no worries regarding scratching, another great feature! I keep a blue scotch brite in my griddle bag with all soap removed from it. Between uses you will want to clean any potentially rancid oil off of the surface using the same technique.

I took this camping recently and right out of the box it functioned flawlessy. It comes pre-seasoned, but to make sure I had no sticking on the first use I just heated up some oil, let the griddle cool, wiped it off with a folded paper towel, then reheated it (this step was probably not even necessary - out of the box it probably would work fine). I then cooked typical breakfast fare (pancakes and fried eggs) - completely non-stick. I also like to keep a spray can of high-heat canola oil nearby - if I am worried about sticking just spray a tiny amount of the high heat canola oil and wipe it over the griddle with a paper towel, leaving just a tiny layer of oil on the surface (just like you would with pancakes).

Great for making toast or grilled sandwiches when camping. Also works wonderfully as a "wok" for a stir fry. And of course for typical burgers, bacon, etc. it is great. Seriously - a steel griddle is the most useful cooking device known to man. You may even want to use it on your gas range at home.

On a camp chef stove the front of the griddle stays much less hot so you have a low heat zone which is very useful. On the larger size griddles (SG90 or SG100), if you have one burner going only you can use the other side for a huge warmer to keep items warm until all the food is cooked.

The steel "flame tamer" made by camp chef should also be purchased to help evenly distribute the heat from a camp chef stove.

Useful accessories to take along:
- Laser thermometer to check the surface temp on the griddle. With experience you can hold your hand over it and count.
- Small bubble level to help level the griddle when camping.
- Bag to carry the griddle and keep it clean for storage (camp chef makes one).
- High heat canola spray can for seasoning and storage (camp chef recommends Crisco but high heat canola in a spray can is much easier to apply). Butter typically has salt so should not be used for storage.
- Flame Tamer mentioned above.
- Scotch brite blue scrubber mentioned above (with all soap rinsed out). I prefer the blue scotch brite to a stiff brush.
- Large steel turner 8x3 (spatula) with offset handle, the kind they sell at restaurant supply stores, and perhaps another similar but smaller size 2x4 steel spatula. You'll be amazed how great if feels to use a large steel spatula. Don't even think about using those horrid plastic spatulas with this steel griddle - it would be sort of like buying a Ferrari and then never taking it over 25 mph.

If there are any CON's it would be the thermal mass. It takes a little more time to heat up and cool down (and more energy - which might bother some greenies). But the thermal mass is what gives it nice cooking properties, so this is not really a con. Inexperienced users will turn up the heat too much only to find a few minutes later that the griddle is too hot, then get impatient and turn it down too much, and in a few minutes it is too cold, etc. Related to thermal mass is the weight issue - the griddle is heavy and the ladies will probably want the guys to set it up and tote it around.

Another potential con is that it might have been 1/4" steel, to resist warping. Commercial griddles I believe are made in 1/4". But there are trade off's with the increased weight and thermal mass. If you are careful with it I don't think you will have any issue with warping. I have had none so far.

I own both the SG30 and the SG90, which are identical except for size (one burner and two burner, respectively).

I predict you won't regret buying this griddle. The only folks who won't like it IMO are those misinformed people who think cookware should be "shiny" and "clean". BTW, a bit of info for the shiny and clean faction - only heat sterilizes a cooking surface, not soap. And, as is well known in wok cookery, the seasoning adds "wok hey" and improves flavor.

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