Smithey Cast Iron Double Burner Griddle Review: Fit, Heat and Care

We judge every pan the same way: how it heats, how it cooks real food, how it fits the stove, and how much work it takes to keep clean. We assess heating against the maker's recommended routine: preheat both burners on medium for about 10 minutes, then adjust each burner separately.

We scored it on heat behavior, cooking space, handling, cleanup and value. We do not publish measured surface temperatures for this griddle, so the heat notes below describe what happens to food, not a thermometer map.

This is a griddle for cooks who want a lot of flat cooking space and will accept some extra care in return. If that sounds like your kitchen, the review below shows what that trade looks like in practice.

The griddle's construction helps explain its cooking performance. The Smithey is a flat, rectangular plate of polished cast iron with riveted stainless steel handles and a grease channel running around the edge. There is no synthetic nonstick coating. The surface starts with a grapeseed-oil seasoning and builds from there as you cook.

Cooking Surface, Handles and Drip Channel

The maker lists an 18 inch cooking length. We would not quote a usable cooking width, because the 12 inch body width includes the rim and channel. The perimeter channel collects drippings, which keeps bacon fat from running off the edge.

The stainless handles are riveted and add up to a 22 inch span, so measure your cabinet and your stove before you buy.

Weight, Storage and Handling

At about 13 pounds, the griddle feels heavy during handling. Lift it with both hands and plan a dedicated spot, because it will not tuck in with your skillets. It is a plate you keep near the stove rather than one you haul out and put away daily.

Preheating, Heat Distribution and Hot Spots

Heat is where this griddle asks the most of you. Skipping the full preheat shows up as pale, patchy browning, and even after a proper one, noticeable hot spots can remain. How much depends on your burner layout, so we moved food around as browning developed. Electric and glass-top stoves can take longer to bring the plate up to heat.

Pancakes, Eggs and Bacon

Breakfast is the best use of this griddle. We started with pancakes on low heat, which kept the surface manageable, and they flipped cleanly once the seasoning had developed. Eggs, bacon and sausage then fit together on the plate with room to toast bread afterward, and the bacon released cleanly as cooking built up the seasoning.

Steaks, Burgers and Vegetables

The mixed dinner is where the two-burner footprint pays off. We laid a steak on the hotter side and put endives and tomatoes beside it, and the steak developed a browned sear while the vegetables softened in the same pan. The raw potatoes were the problem: they lagged behind everything else on the plate, so we would start them well before the steak next time. Cooking a whole dinner on one plate worked, but only because we staged the food by how long each piece needed.

Gas and Electric Burner Layouts

Fit matters as much as cooking, since the plate only works when it sits right. The griddle is made for two side-by-side burners, and it works on gas, electric and open flame. Gas offers the most direct control. Electric coils and glass-top stoves can take longer to heat the plate, so allow extra preheat. Check that your two burners sit close enough for the plate to rest flat across both.

Glass-Top and Induction Compatibility

Glass-top stoves are on the maker's compatibility list, but lift the griddle on and off rather than sliding it, because dragging cast iron can scratch glass. Do not count on it being scratch-proof.

Everyday Cleanup

The cleanup routine can determine how often you use the griddle. Cleanup takes more attention than a routine stainless pan wash, even though the polished surface is easier to clean than rough cast iron. The grease channel does its job, but washing a large, heavy plate in a small sink is awkward. Wash with warm water and a little dish soap, dry it completely, and wipe on a thin coat of neutral oil. Skip soaking and the dishwasher.

A metal spatula or chainmail scrubber can loosen stubborn residue. Remove all moisture before you store it.

Maintaining the Polished Cooking Surface

Seasoning can turn patchy or silvery during early use. Thin layers of oil and continued cooking restore it. Acidic ingredients, like tomato sauce, can strip or discolor immature seasoning, so save them for after the surface has built up.

What the Premium Price Buys

Alongside the ongoing work of cleaning, consider the purchase price. The Smithey is a premium purchase. You are paying for polished US-made cast iron, riveted stainless handles, a ready-to-cook seasoning and a lifetime guarantee that replaces defective cookware. Unused cookware can be returned within 45 days of delivery.

When a Less Expensive Griddle Makes Sense

If you cook for one or two, own a stove with uneven burners, or dislike hand washing heavy iron, a lighter or less costly griddle may suit you better. Our Caraway double burner griddle review covers a nonstick option, and our best cast iron griddles list covers other iron choices.

The case against is narrow but real. Pass on the Smithey if your cooktop is induction and you have not confirmed full contact, if your sink cannot take a 22 inch plate, or if you usually cook for one or two. For everyone else with two side-by-side burners, the review above holds.