Rocky Mountain Cookware Master Chef 12 Gauge Steel Camping Griddle, 10" x 16", Metal

Outstanding build quality. Nice flat bottom that doesn't bow or warp with proper warming technique. It's a great thickness, not too thick or thin. The shape is well formed and all edges are smoothed so that they aren't sharp to the touch. The surface is very smooth, no machining marks , etc on it at all. Grease pours off easily due to the shape of the edges. It perfectly fits a Coleman 424/425 dual burner camp stove. It is slightly too small for the 413/414 but there is a larger version that is 20" wide that will fit those. Build quality aside, your entire experience with this griddle or any carbon steel cookware is dependent on how well you season it. Carbon steel cookware will last more than a lifetime and will remain non-stick forever but it does require some effort up front to make it so. I seasoned my griddle by: 1. Scrubbing it with hot soapy water to remove any oils to prevent rust in shipping, then drying it. 2. I wiped the entire griddle in a very fine layer of canola oil. It needs to be a very thin layer, too much will make it tacky and it will bubble and ruin your season. Less is better, trust me. 3. Put the griddle in the oven, turn it on to 450 and let it slowly heat up with the oven temperature. Once it reaches 450, let it bake for an hour then turn it off. Leave the griddle in the oven and let it slowly cool. 4. Repeat 2-3x for best results. I seasoned mine for 3 rounds in the oven and it came out great. Food slid around without sticking and cleaned up very easily.

Arrived earlier than scheduled. Very heavy duty, thick griddle warp-resistant. Seasoning process was simple, non-stick using Grapeseed Oil (high smoke point) 5X, fits perfectly for BLAZE portable table top outdoor propane grill and Weber Q1200 propane grill. Fits in Airstream RV oven or 2-burner gas stove set up. Highly recommend.

This was just the size and sturdiness I was looking for in a steel, non-stick pan. Be sure to season it well prior to usage. Although it says it's non-stick, I'd still give it a bit of oil when cooking things like eggs or anything stick-prone. Perfectly sized for a small rectangular grill, or even on one side of a full-sized grill.

Fits well enough in the side sear box on my Camp Chef pellet smoker. Used just once thus far (salmon burgers) and had good, even heat distribution cooking throughout with minimal stick.

Will charge you 8$ to return. It said free delivery and returns eligible. Nowhere does it say pay return shipping label. This pan is way too heavy and overpriced. The edges are Also very sharp. I would not recommend.

It wasn't clear from the posting as to the actual cooking surface of this grill. But when it arrived and I realized it was rather small, it then became clear that the dimensions include the flared edges of the grill. The actual flat part of the grill is about 2" less in the length and width and is just too small for my purposes. I had hoped to be able to fit at least 6 pancakes on this, but it's only big enough for 3. I can fit that many in a plain old frying pan. The pan is rather nice, however. It seemed quite flat and I think it would work well on an induction range. The built-in handles make it low-profile so that it would fit nicely in a vertical storage situation in a cabinet. I just wish it had been a bit bigger. Drats!

Bottom line up front, I absolutely love these griddle pans and will be buying their 20X12 griddle next. These are thick, not light weight, and hold heat really will. The last picture is how clean it came after making bacon wrapped chicken thighs and fennel in the oven on it. I bought two and have only seasoned and used one. I ALMOST seasoned it according to the instructions, using grapeseed oil, but let the oil cook for too long/high of a temp on accident. I let it cool down, scrubbed with a little bit of soap and a scrubby sponge until the tackiness was gone, then lightly reseasoned it. I have since used it as a griddle on my electric stove top for eggs, sausage, pancakes, sandwiches, and a few types of meat, as well as a baking sheet for pizza, roasted veggies, and bacon wrapped chicken. Everything has come off with relatively no scraping and has washed off very easily. This is as close to noon stick as you could ask for in my opinion. Don't be afraid to scrub it a little with hot water and a tiny bit of soap if necessary. I use dawn and it does not strip the seasoning as quickly as everyone acts like it does and sometimes it is needed. You shouldn't need to use a small amount of soap that often if it's washed with hot water, dried completely via heating on the stove and some the SMALLEST amount of oil to coat the griddle with. Once you have applied this tiny amount of oil, wipe it all off with a paper towel/dry wash cloth. There will still a layer of oil on the griddle. If you leave too much oil on then it can get tacky and you will have to use a little soap to get it off.

Thank you Rocky Mountain! A perfect sized griddle for the Weber 1000 series. All other griddles, like Weber's, are too small, while others are too large...just right mama bear. It allows cooking for two--breakfast, lunch and dinner. Also, other griddles for the Weber have coatings or are very rough cast iron and food sticks. After proper seasoning, food does not stick to this substantial steel griddle.

You must have to season the absolute sh*t out of it to make it work well. I'm no stranger to seasoning cooking surfaces and this one I still havent been able to get useable. Will keep trying.