Griddle - Non-stick - Rectangular

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Stainless steel-reinforced non-stick cooking surface, aluminum core, and a hard anodized aluminum exterior
Not dishwasher safe; wash with warm, soapy water. To remove stuck-on food or discolouration and stains resulting from using too high heat from the exterior stainless steel, clean using Bar Keeper's Friend stainless steel cleanser. Do not use scouring
Care 1:
pads, steel wool, abrasive cleansers, bleach, or oven cleaners.
20"L × 13"W
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Originally designed to meet the demands of professional chefs, All-Clad continues to be the undisputed choice in four-star kitchens throughout the world. The cookware has exquisite lines, impeccable balance, meticulous hand-finishing, and superior heat-conductivity. The non-stick cookware features a revolutionary, reinforced system for professional grade non-stick cooking. Beneath the non-stick cooking surface is a unique triple-ply construction for maximum heat conductivity: a layer of stainless steel; a pure aluminum core; and a dark, hard anodized exterior layer. The non-stick surface makes it possible to cook with little or no oil, and is very easy to clean. The aluminum core retains heat and evenly distributes it along the bottom and up the sidewalls of the cookware, eliminating hot spots when cooking. The charcoal black exterior won't scratch, peel, or chip. The griddle's flat surface is wonderful for preparing large quantities of pancakes, eggs, french toast, and grilled sandwiches. A well around the perimeter of the cooking surface channels oil and drippings away from the food. The griddle fits over two stovetop elements and has two large cast stainless steel handles which curve up and away from the heat; the handles are attached with non-corrosive, stainless steel rivets.

This non-stick product features a state-of-the art reinforced system rather than a simple coating. The surface of the substrate is blasted with an abrasive, which prepares the surface for better adherence. White hot particles of stainless steel are then sprayed onto the surface. Once these particles cool and harden, they become part of the surface of the substrate, and form a series of "peaks and valleys." The first coat of non-stick is then applied, settling down into the valleys. A second coat of non-stick is then applied filling in all of the valleys and covering the peaks, forming an even surface for cooking. The coatings are permanently bonded to the surface for extreme durability. Oven safe to 400°F/200C; do not use under the broiler.