Blackstone 17: griddle - Page 2 - Fiberglass RV


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Old 04-15-2018, 12:53 AM   #15
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I don’t like Teflon or other coated pans because at high temps it supposedly gives off nasty chemicals. Why take the chance? Also I don’t like the results, food just looks and tastes different.

I use cast iron griddle and pans, and also carbon steel pan like the Mineral B and Blackstone. These are all non stick when seasoned properly. Don’t need to worry abt scratches in the Teflon or ceramic coatings, and these last a life time. Also Teflon and ceramic pans seem to warp, as well as scratch. When I was young I threw away too many. Don’t like SS either. When I found cast iron and carbon steel I never went back.

I like griddles because easier to flip food.

I like Blackstone griddle for reasons previously cited. I’m not trying to convince you, you either get it or you don’t. It’s like riding a motorcycle, it’s not for everyone.

Also, I like to try different things and I like to cook. And eat correctly cooked food. That is to say, food the way I like it to be prepared.

I find that single burner gas stoves are difficult to balance a pan on, which keep sliding off. 2 burner stoves don’t really hold 2 decent fry pans or griddles. Blackstone gives me plenty of cooking area, and the control valve seems to be precise.
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Old 04-15-2018, 09:55 AM   #16
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I don't doubt for a minute that this grill is great to cook on, but a stove with a good burner along with a thick bottomed fry pan will do just as good of a job. I also feel that it is more flexible, as it also boils and simmers as well, something a griddle can't effectively do.

I just don't want to take another cooking appliance along. I use three quality appliances, for outside use a Dickinson Spitfire BBQ and a Camp Chef Ranger II stove, and inside we have a Dickinson Caribbean range. Both the outside stove and the inside stovetop have excellent burners that distribute heat well across a fry pan, and both have inner and outer rings to provide this even heat. My old Coleman stove had just a single ring of flame and did not heat a pan evenly.

The true testament to even heating is doing a large pancake, the size of a large frying pan, and seeing it cooked even across the entire surface. Looks good and tastes great.

As evidenced here, there is no one way for everyone to cook, we all have our preferred methods, none of which are the wrong way to do it.
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Old 04-15-2018, 10:13 AM   #17
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Quote:
Originally Posted by Rzrbrn View Post
I don’t like Teflon or other coated pans because at high temps it supposedly gives off nasty chemicals. Why take the chance? Also I don’t like the results, food just looks and tastes different.
Teflon and other coatings are different today than those you fear.
As for "food just looks and tastes different", I'm not sure how one could discuss that assessment.
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Old 04-15-2018, 10:30 AM   #18
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A friend of mine once took a disc off a plow, cleaned it up and welded some legs on it so it could be set over a campfire to cook breakfast on. Kind of like a homemade Wok. The food he cooked on it was delicious.
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Old 04-15-2018, 01:40 PM   #19
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Like most choices in cooking appliances the grill will not be the best choice for everyone's needs. But it does offer some good advantages.

The reason for a griddle versus a cast iron pan is you have enough surface area to cook the pancakes, eggs, bacon, potatoes and such all at the same time. Just like they do in a restaurant where the cook has to get it all done very quickly so everything is ready to serve, nice and hot all at the same time.

If need be you can also set a small pot on top of the griddle while the rest of the food is cooking for heating up a liquid such as syrup, bar-b-que sauce or a pot of beans to go with the meat.

If you are feeding a family of three or four people the surface area of a griddle versus a frying pan is a real advantage.

There is another advantage, the flames are not exposed as much to the wind when outside and it makes it safer to use when indoors as the flames are not exposed to surrounding items.
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Old 04-15-2018, 02:28 PM   #20
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A Different Cooking Appliance

Have any of you tried the Kalorik Portable Induction Cooking Surface.
I have.
Bought it at a store called Tuesday Morning for $39.99.
Tried it out at home.
Will only work on ferrous cooking pans, cast iron works great.
Had eggs, sausage, and potatoes ready to eat in about 20 minutes.
When I turned it off, the surface was cool to the touch in about 10 minutes.
Works on standard 110/115 volts.
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Old 04-15-2018, 02:59 PM   #21
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I like the looks of the camp chef ranger II stove, thanks for mentioning it. That just may be my next stove. I gave a Stansport 3 burner away because it was poorly made and a burner was not level, so pans heated unevenly. Also like the looks of the Dickerson Spitfire, but will have to see how the burner is arranged. Not sure 10k btu is enough heat.

I had a Cadac which self destructed, then bought a Weber on the go to replace it while on the road,: Ok but not real fond of it. Also have a Weber Q 1200 which I do enjoy cooking on, but don’t like the shape of the hood.
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Old 04-15-2018, 03:10 PM   #22
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Take a look at Napoleon Travel Q.
I bought it because it has two burners so you can cook indirect and it has a tall lid.

https://www.johnstones.com/napoleon-...-top-unit.html
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Old 04-16-2018, 07:32 AM   #23
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We have members here for whom meal preparation is pouring Cheerios in a bowl, or tearing open a bag of Doritos, and that's great.

We have other members who enjoy the ease of preparing multiple hot courses simultaneously, or being able to feed a small army a great hot meal. Also great.

We have people here who never use the stove in their trailer for more than heating water for coffee or tea, and cook outside when possible. That makes sense to me.

We have others here who have removed their stoves and sinks altogether, and don't miss them. Good for them.

Some campers here use Coleman Fuel, others swear by green cannisters, butane, large propane tanks, campfires, or induction cooktops. I'm fond of an old MSR whisperlite, that will burn moonshine to make coffee. A waste? Maybe.

It's all good.
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Old 04-16-2018, 06:46 PM   #24
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Yes indeed. It is all good.

I do enjoy picking up good tips, and this type of discussion has done just that.
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Old 04-16-2018, 09:35 PM   #25
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Quote:
Originally Posted by apfixer View Post
Have any of you tried the Kalorik Portable Induction Cooking Surface.
I have.
Bought it at a store called Tuesday Morning for $39.99.
Tried it out at home.
Will only work on ferrous cooking pans, cast iron works great.
Had eggs, sausage, and potatoes ready to eat in about 20 minutes.
When I turned it off, the surface was cool to the touch in about 10 minutes.
Works on standard 110/115 volts.
Even at home I have done all my stove top cooking on a portable induction device for the last 10 years. That is because I don't have a kitchen at the live/work studio space. Of course I have worn out two of them during that time since they are not really constructed to hold up for constant use. The plastic housings fail and on the first unit the electronics also went out. I figure I got my money's worth out of both of them
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Old 04-17-2018, 06:49 AM   #26
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Glenn Baglo:

"Last I saw it was in a truck headed for the sanitary landfill ( and why is a landfill sanitary? )."

Glenn, you didn't keep your bulletproof griddlevest to wear under your serape? Dang! Whatever will you do when the hombres come?

Landfills are as sanitary or filthy as they may be, but if one called them a filthy landfill, it would be really super bad PR. Also, I suppose they're handled differently now from the old dump sites, but I don't know how exactly except they use bulldozers sometimes now. I'm sure it all cost a lot more...hence, they needed a new name from "town dump" to justify it all to the public.

Also it's what Paul Fussell (Class) (Or William Safire, can't remember) called the polysyllabic creeping of the American language--from "Dump" (1 syllable) to "Landfill" (2 syllables) and from "Town" (1 syllable) to "Sanitary" (3 syllables). So they went from 2 total syllables to five--a real important upgrade! Definitely justifying more equipment and pay raises and fee increases and all.

I shall henceforth be known as Her Serene Majesty Kathleen instead of Kai--a net gain of SEVEN syllables. Believe me, it's for the children's futures. It's all for the best.
Trust me.

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Old 04-17-2018, 06:58 AM   #27
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PS: sorry, carried away and off topic by the thrill of the landfill question...

We use a microwave inside Peanut, a few basic cooking dishes and paper/cornstarch/wheat dishes.

We have a single-burner butane cooker for outside with one little matching non-stick frypan and a silicon spatula. (All light blue--couldn't resist.)

Paul makes little smokies & scrambled eggs in the microwave, steamed yams & carrots, and many other foods including mug cakes & main dishes. So much to learn!

We limit clean-up and drainage. We keep it simple. We keep the waste down. Used cornstarch/wheat dishes make nice fire kindling.

Thanks for the kind comments about the minimalist approach. It's the way we've always camped, as simple as possible. And there's always a weenie over an open fire, or a can of heated beans.

When we gutted Peanut and saw all the damage, broken water lines (etc.), rusted metal and severed propane lines, etc.... We scraped it out, cleaned it up and neither of us could bear putting anything back that could cause such a mess again. So we went for dryer, simpler options.

Great thread. But then, I'm hungry right now, so I'm especially ravenous for this information.

BEST
Kai
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