Swapped flat top grills for cast iron searing and never looked back

After 2 years at a breakfast joint in Austin I finally did a side by side test. The flat top just couldn't hold heat when I dropped 3 steaks on it, but my 12 inch Lodge stayed ripping hot the whole time. The crust difference was night and day, way better color and flavor. Has anyone else ditched their flat top for cast iron on certain proteins?

2 comments

2 Comments

jennifer_fisher7d ago

What kind of heat source were you running the flat top on that it dropped that fast?

val_taylor7d ago

Haha yeah welcome to the club! I swear flat tops are just glorified hot plates when you need real heat on em. Cast iron holds its temp like a champ while my old griddle was dropping 50 degrees every time I dropped a steak on it. Best kitchen upgrade I never knew I needed.