My mom gave me the aluminum griddle on the right after I was complaining about my fish sticking to the grates on the grill. The griddle on the left is my old cast iron Lodge.

Even though the aluminum griddle is supposed to be for the outdoor grill only, I put it into service to help with mass production of pancakes this morning.

I couldn’t tell any difference in the quality of the flap jacks. LOL

I wonder if your cleaning the grill to well that’s causing the sticking problems as gross as that sounds. I’ve always heard wipe it out and you’re done with it until next time.

My grill has cast-iron grates. I usually wire brush any leftover food off of them prior to each use and once they warm up, I spray them with olive oil. I don’t have trouble with anything else sticking except for salmon and haddock fillets.

I love my cast iron pans used them up until I got married then, “they are too heavy” came about.

I heard that same phrase many times. She still uses the smaller pans but not the big ones.

Try a carbon steel pan like restaurants do, lighter and cures similar to cast...no sticky....

what I have that isn't cast iron is cast aluminum

have sauce pans , dutch oven , and a big skillet with lid.

also an old #7 national canner , with a cheap lid I found to set on it , that is how my grandma used to make popcorn

oil on the bottom , med low heat you have to figure out your stove or burner.


5 kernels dropped in place lid on , count when #5 pops your temp is right , drop 1/2 cup of corn lid on shake

once the popping starts , you are waiting till you go 7 seconds without a pop , lift lid and dump in a huge bowl , salt then a great way to send it to the camp fire is clean brown paper grocery bags.

used to make it for home , and the 4-H kids loved it at camp , easy way to make popcorn for 20 kids on a camp stove.

they do a very good job of making an even heat well conducted.

Vintage magnalite is as much prized as vintage cast iron.

yes it is
one of my favorites

I avoid cooking w aluminum pots and pans ~ not good for the brain.

I believe that myth has been mostly busted.

I have a bunch of vintage Mirro aluminum cookware at camp that I like.

I've tried carbon steel griddles at one of the camps I regularly attend. It's okay and does season similar to cast iron but I've always thought it and stainless steel doesn't distribute heat as well as cast iron or aluminum. You get hot spots.

I do have a bunch of Cuisinart stainless sauce pots and stock pots at home. They have a layer of aluminum sandwiched into the bottom that really helps distribute heat and avoid hot spots.

When I still had teeth, I'd make popcorn on the tailgate with a coleman stove! What a treat on a slow day.

My wife is Cajun and when we first got married I put one of her magnalite Dutch ovens in the dishwasher and I was almost a single man again lol !!!

I delt with that at one time. But now other than stainless pots for soup she is using cast-iron. Mich of that was my great grandmothers. But there is some new stuff also like pizza and bread pans. ( that are not geting used since we cut out carbs)