Switched to a cast iron flat top grill 3 months ago and my breakfast service got way faster

I used to fight with a standard griddle that had hot and cold spots, always burning one side of the hashbrowns while the other side stayed raw. Then I dropped $180 on a Lodge cast iron flat top that sits right over two burners on my line. After seasoning it for a weekend and running it through a dozen shifts, the heat retention is INSANE. I can now fire a full order of eggs, bacon, and pancakes in under 4 minutes without adjusting anything. Has anyone else seen a big jump in speed after switching to cast iron?

2 comments

2 Comments

umasullivan15d ago

I never even thought about heat retention being the secret to speed, I always assumed it was just about getting a nonstick surface from seasoning.

faith_perez14d ago

Right there with you, I was totally in the dark about that too. For the longest time I thought seasoning was just some magic nonstick layer and never really questioned why cast iron pans held heat like a beast. Then I got my hands on an old rusty skillet and noticed how much better my food came out even without a perfect seasoning. After seeing a few cooking videos breaking down heat retention vs nonstick it finally clicked for me too.