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Type of cooking device
the fish

A griddle, in the UK typically referred to simply as a frying pan or flat top, is a cooking device consisting mainly of a broad, usually flat cooking surface. Nowadays it can be either a movable metal pan or plate like utensil, a flat heated cooking surface built into a stove or
kitchen range, or a compact cooking machine with its own heating system attached to an integrated griddle acting as a cooktop. A traditional griddle can either be a brick slab or tablet, or a flat or curved metal disc, while in industrialized countries a griddle is most commonly a flat metal plate. A griddle can have both residential and commercial applications, and can be heated directly or indirectly. The heating can be supplied either by a flame fuelled by wood, coal, or gas; or by electrical elements. Commercial griddles run on electricity, natural gas or propane. Griddles can be made of cast iron, but there are also non stick varieties.

Traditional griddles include a stone or brick slab or tablet, and a shallow platter filled with sand. The former are usually heated to cooking temperature before the food is placed on them, the latter heated after. Later versions were sometimes integrated into the tops of wood fired cookstoves as a removable iron plate, and later as a separate, typically handle less plate covering one or more burners on a gas or electric stove.

In traditional Middle Eastern and South Asian cuisines, a saj is a convex griddle that is used to cook a variety of flatbread types.

In Latin America one traditional style of griddle is a budare. Made from stone or clay, it is used to cook a variety of flatbreads, such as tortilla, arepa and casabe. Modern versions for commercial use are metal and called comals.

In Britain the griddle is also called girdle, and is used for instance for making scones. Girdles are used for cooking scones, bannocks, pancakes and oatcakes. The traditional Welsh bakestone is similar, circular with a one piece handle, typically cast iron, in thickness. It is used to cook Welsh cakes, pikelets, and crepes.

In Upstate New York, a griddle used to be the lid covering a round opening on the cooking surface of a wood or coal burning stove.

Griddles are often used to prepare breakfast items such as pancakes, French toast, eggs and bacon, as well as stir fries and meat dishes like hamburgers, steak and chicken breasts.

Commercial griddles can be 2–6 feet wide and 18–30 inches deep, and their plates can be flat or grooved. The burners on the griddle units can be controlled manually or with the help of a thermostat.