Customer Reviews for VEVOR Carbon Steel Griddle, 16" x 24" Griddle Flat Top Plate, Griddle for BBQ Charcoal/Gas Gril with 2 Handles, Rectangular Flat Top Grill with Extra Drain Hole for Tailgating and Parties

This product is very interesting for someone wanting to cook restaurant style at home. Be sure to season properly and take care with temperature applied for best results. Very responsive seller interested in keeping their customers satisfied. Highly recommended seller!

I was very happy to have found these, because cooking is something you do every day, and the fancy and sometimes very expensive "no-stick" pans have been a bad joke for a long time. I've used cast iron cookware for many years, although probably like some other people, I have gravitated to the "non-stick" camp for the last few pans I've bought.

Carbon steel and cast iron require a little TLC but they will last you for life.Clean it very well! Make sure that there is no "black seasoning" that rubs off before you cook anything in it. Dry with a paper towel. If there is any "black seasoning" at all scrub some with warm water and sponge, the paper towel should eventially show nothing at all

After reading many reviews on Carbo steel pans, I decided to take a chance on this one from VEVOR. I have not been at all disappointed. I'm not saying this is the best choice for everyone but it was a fine choice for me. After each use I just rinse it out, turn it upside down in the oven and when the preheat buzzer goes off I turn off the oven and let it ool down inside. Next day, its perfect and ready to go again.

I have in recent years become more and more obsessed with carbon (black) steel pans. I wanted to get away from Teflon and other synthetic non-stick surfaces, with their questionable health effects, but cast iron just makes for a terminally heavy pan, especially in the larger sizes. Carbon steel seemed like the answer, but I have run into some trouble getting them to be truly non-stick. The secret to a truly non-stick carbon steel pan is two part: (a) start with a pan made by the right manufacturer, and (b) prepare to invest some time in the seasoning process.

Once you have your pan in that perfect non-stick zone: (a) NEVER use any kind of soap or you many have to do the whole process over again, and (b) ALWAYS wipe a thin layer of oil onto the pan (both sides!) before you put it away. With proper care, the pan will never rust and last longer than you will..!

I'm very happy with this purchase and will be ordering the 12 inch pan soon. Next and final test will be using it at the campfire!

Throw put all you nonstick wanna bee pans a go with this. This is a real manly pan and the easy pan to clean I've ever owned.

Once it is properly seasoned this pan is absolutely equivalent to my European steel cookware. Eggs slide right out. Pancakes are awesome. Onions caramelize great. And don't forget its half the cost.

I looked online how to create a good layer of seasoning. I cooked scrambled eggs the next morning. Probably my induction stove, but the center cooked the fastest. Easy cleanup like non stick.