LITTLE GRIDDLE 100% Stainless Steel Griddle with Even Heat Cross Bracing and Removable Handles - For Grills, Camping, Tailgating

I have some mixed feelings on it but I am trying to figure out if my dislikes are simply due to the way I'm using it, or if they are legitimate issues with the Little Griddle. I am using mine on a Weber Genesis E-330 3-burner gas grill.The Good:It feels sturdy and high-quality.Despite being "Little", the GQ230 is not particularly cramped (the only time I wished I had more space was when we were making a large batch of fried rice on it).The surface is great to cook on. It does not need to be seasoned like cast-iron or like the cold-rolled steel tops found on other griddles you might be looking at.The Bad:A little bad: the size. I say that because it is not big enough to adequately have 2 zones (like a hot and warm zone). Even if you apply the heat to one side, it will not take long before the temp "evens out" across. If the material were thicker or if the unit were larger, then I believe this would be less of an issue (though both would make it less portable and too big to use in the majority of grills & cook tops.Also a little bad: It loses heat fairly quickly. I find that my Little Griddle cools off fairly quickly. This may be more the fault of my gas grill (which this type of grill (or most any) are designed to work particularly well with the lid open all the time).The biggest bad: the grease trough. Because the grease trough is attached, it is over the heat (in my instance. This may not be an issue if positioned just right over a gas cook top). While I understand why the grease area is attached, it means 2 issues. First, when you go to scrape anything into the trough, it starts popping (the grease is hitting a hotter part of the steel that hasn't been cooled by the food). If you are cooking something with a lot of grease (like a bunch of sausage or bacon), then you will have to reach over a mote of popping grease to manage your food. Second, because the trough is attached, it makes cleaning harder. The cooking surface is best cleaned right after the cook while everything is still hot. Some water and a Scotch-Brite pad will take care of everything (I use my scraper to work the Scotch-Brite pad around), but the only way to get the grease (and now, dirty hot water, too) is using wads of paper towels and tongs. The grease/water will be hot AF, so be careful.A dedicated gas griddle (like one from Blackstone, Camp Chef, Razor or Pit Boss, not to mention higher-end units from EVO or Le Griddle) get hot easily, retain even temps, have better temp control for zones, and have a removable grease tray that is not heated with the top. But, they are also ANOTHER appliance that you have to use outside. So, if you're thinking this is going to turn your gas grill into a true flat-top, think again. You will still be able to use this to make some FANTASTIC food, but there will be annoyances. I have not tried using the GQ230 on a gas cook top (my indoor cook top is induction and there is not enough surface area / contact on the bottom of this to use it via induction).Overall, I like the Little Griddle and I enjoy using it. For my setup, I blame the heat issues on my setup and not the Little Griddle. But for the grease management issues, I blame the Little Griddle all the way. With that said, I am not sure how one could make an accessory like this with a removable grease tray. I am going to keep using it (as I can turn out some great food with it), but I am definitely looking forward to upgrading my griddle setup someday.EDIT 4/2/23 - the cons of the Little Griddle made me not want to cook out as often, so I upgraded to dedicated griddle (a Camp Chef FTG400 specifically) and it has been a dream. Holds heat much better, easier to clean, and just overall a much more enjoyable experience. The Little Griddle is a good product but the whole idea of it is flawed. If you think you want a flat top grill, just get one. This will most likely frustrate you.

Had to jump in and offer some suggestions to those who say it looks dark and old after use. Just ordered and received my second griddle, as our needs to cook Teppanyaki for friends now requires two grills going full.This product, while not NSF rated, is stainless steel, and of a gauge to be restaurant quality. As a person that is familiar with restaurant operation shall we say, this lives up to even the best commercial standards.It is designed to use on a gas grill, not a cook stove.Firstly...*It's not coated with Teflon*. That is absolutely fantastic, as with the correct heat and oil, nothing sticks and it actually can be cleaned.Too high of temps are really not possible from a typical gas grill to cause any issue with cooking on this. If you experience this, use a higher quality oil with a higher smoke point (ghee-clarified butter if butter is needed) or sesame, grape seed, olive, or a quality canola. If things stick, allow the grill to come to temperature (200 deg. +)...use an infrared thermometer (something like this: https://www.amazon.com/Thermometer-Temperature-Adjustable-Emissivity-Calibration/dp/B08QGRCLST/ref=sr_1_3?dchild=1&keywords=benetech+digital+infrared&qid=1629157346&s=industrial&sr=1-3) to track temps on the surface and wait to add oil.As stainless steel, it does not need to be seasoned. You don't season forks, knives, spatulas or other stainless steel products, this doesn't need that either. It's not cast iron, and as it is steel, the process to make the steel, it's already been through more heat than you can throw at it.Good utensils are a must...flat non-heavy non-beveled edge spatulas are best for teppanyaki ("cooking on metal plate"). The best inexpensive spatulas I've found are at *mart, under the name Grill Expert and run about $4.97.You can use a good BBQ Fork, as well as a sharp knife to cut, dice, (not chop) and prep food for serving as it cooks. Cutting shrimp, chicken, beef as it cooks is a great way to allow juices to aid in flavor.Best practice for Use (this has served me well for 2+ years, and it still looks and works as new):1-Turn on your Grill, and as it comes up to temp, use a spray bottle of water and a clean dark small towel dedicated to grill use (you'll see why) to wipe the surface down.2-Once the grill is 200-250, drop a bit of water on it...if it beads and rolls, you're ready. Add oil to the *entire* surface, starting with a circle and a line across. Use your spatula to flat spread, scrape or roll the oil to fully coat the surface.3-Depend on your grill, you can adjust the burners to achieve the desired heat on different areas of the grill, allowing for flash super hot cooking and searing, to cool down ready to serve.4-Once you have finished cooking, shut off the gas. While the grill is still hot, Using about 1 quart of water, cover the surface a little at a time, allowing the water to coat the grill completely. Using your spatula, scrape off any sludge, buildup or tailings from cooking into the trough.5-Allow the grill to cool. Go eat.6-Using a grill scraper or spatula, clean up any more residue that may clog a green pad.7-These are the same methods used to clean grills at restaurants, from burger joints to Steakhouses using teppanyaki or plancha style grills:-Using a grease cutting liquid soap like the one named for when the sun comes up, add a generous line across the grill.-Add about 1/2 qt. of water to the surface.-Using a grill scrubber (like the *mart .97 ones, (or https://www.amazon.com/Scotch-Brite-Heavy-Duty-Grill-Scrubber/dp/B0000AY64D/ref=sr_1_9?crid=2WVEE3ACKWAKN&dchild=1&keywords=grill+scrubber&qid=1629157245&sprefix=grill+scare%2Cindustrial%2C172&sr=8-9), spread the soap around and then begin to add some pressure *in lines* from front to back. At the front and back, you can scrub from left to right in one “lane” to clean the back guard, and the front of the trough edge. When you have a really good suds (1/2” + like whipped egg whites), flood the grill with a little water to rinse it. If needed, elevate the rear of the grill a bit with something stable to help the water flow into the trough.-Here’s what’s missing from those with “dirty grills”. Purchase from a home lumber store some #220 drywall sanding screens (I use: https://www.amazon.com/dp/B07PFT6X9L?psc=1&smid=A1E9WAJ0W6DAFO&ref_=chk_typ_imgToDp). The commercially available “grill screens” used in restaurants are fine, but expensive. They are just smaller versions of this and you can cut your own. Cut them in half, or from the roll, long enough to be the same size as your grill scrubber.-With a somewhat clean grill, with carbonization spots from cooking still showing, wipe off the grill if it’s still too soapy that you can’t see the steel. Proceed, with pressure, in the same pattern as the scrubbing, from front to back and forth, and then in the back “lane”, from left to right and forth, with the same in the front near the trough. If you have never cleaned your griddle in this way, it may take a bit of “polish” to get it back to a shiny surface.-The key is to leave a nice polished finish, and staying in “lanes”, you leave straight polish marks that make the griddle easier to clean with time. This is how the professionals do it.-Rinse the griddle down again, lift it out and dump the trough. Clean the trough if you care to with the screen, but as long as it’s not caked up, the carbon will burn out eventually. If it smokes, add a small amount of water during cooking and clean it with a paper towel (careful if it’s hot!).If your grill is also a stainless steel model on which you use this griddle, guess what also works for that…all of it (except decals and labels of course).I’ve had a blast cooking for the last 2+ years on this thing. Our favorites are Shrimp, Steak, Lobster, Chicken, Pork for mains, and sliced sides such as Purple onion, Zucchini, Yellow Squash, Carrots, Cabbage, Egg Plant, string beans…Fried Rice is exceptionally easy (rice, egg, carrots, water chestnuts, edamame, add soy sauce). We also cook breakfast with pancakes, Burgers and Hot Dogs. If you want some recipes, just search the web for what Teppanyaki steak houses cook.Try: BBQ Pork Roll- A Pork Loin, with Sesame oil on griddle. Roll the pork loin back and forth from front to back, until the outside is browned and almost blackened. Cut up some Cabbage (2 cups) into 2” triangles, and toss onto the griddle with some oil. Keep it separate from the pork, and let it get some blackened edges…move it to a cooler spot.Once the loin is almost crispy on the outside, with a sharp knife, cut the loin on the griddle into 1/2” slices, flattening them out on the griddle (the insides will probably be pink still). Move them around to let the pinker ones cook on the hotter section, and move the cooked ones to a cooler spot.When it’s almost ready, place your cabbage on a serving dish. Add some Korean BB! Sauce (about 1 cup) to the pork, and mix on the grill. When it’s bubbling and ready, remove it to the cabbage bed on the serving dish…Mmmmmm.This griddle has replaced our 5-burner stove as our daily cooking appliance, and the methods above I’ve used for more than 700 days of use.Good luck, happy griddling, and enjoy!

I have a bunch of extras and 'toys' for my grills, this is one of the best additions I ever bought. On the level of a pizza stone. Fits my Weber GS4 3 burner grill perfectly, but only without the handles attached. I won't ever need those, since it's easy to lift out as is, and I want to be able to close the lid and store it in the grill. These come in different sizes, so make sure you get the one that fits your grill.Super easy to use, super easy to clean, and you can now cook things on the grill that were not possible before, like bacon, eggs, ground meats, small vegetables, etc etc. Even burgers will turn out better, unless you like the bad flavor of burned fat from flare ups if you cook them just on a grill. "Flame broiled" tastes crappy to me.Can't wait to cook some small shrimp on this, or fry up some potatoes, I'll even give this a try with frozen french fries. And some delicate fish, even sardines.It appears to be very well made, heavy, good thickness of steel, I'm sure this will last me for many years and most likely will outlast the grill easily. If you ever thought about adding a griddle to your grill, get this. I have a smaller cast iron one, works fine, but no rims on the side make it a PITA to use for small things that need to be moved around a lot. I will also give a steak a try on this, a nice criss cross pattern from the hot grill is pretty, but a full crunchy crust all over is better.Photos show fried mushrooms with onion and thinly sliced (peeled) brats to make "Bratwurst Gyros", a dish I bought this griddle for and it worked fantastic.