Carnivore Cartel Professional Carbon Steel Griddle – 4mm

Cook Restaurant Quality Food at Home with our viral griddle pan!

Bring the searing power of a professional cooktop into your kitchen.

Built from substantial 4mm carbon steel, the Carnivore Cartel Griddle holds serious heat for deep crusts, hard sears and proper smashed burgers, while responding to temperature changes faster than cast iron. Its generous flat cooking surface gives you room to cook several portions at once, from steaks, smash burgers and breakfast to flatbreads, eggs and vegetables.

Pre-seasoned with coconut oil and shea nut oil, it arrives ready to cook and develops an increasingly smooth, naturally non-stick patina with continued use. The raised perimeter helps contain fats and cooking juices, while the integrated steel handles make it easy to move between cooking areas once safely cooled.

Compatible with gas, electric and induction hobs, as well as suitable outdoor grills. Made to perform, built to last and designed to get better every time you use it.

Key Features

• Professional-grade 4mm carbon-steel construction

• Pre-seasoned with coconut oil and shea nut oil

• Naturally non-stick surface that improves with use

• Excellent heat retention for hard searing and crisp caramelisation

• Faster heat response and easier handling than comparable cast iron

• Raised perimeter to help contain fats and cooking juices

• Integrated steel handles

• Compatible with gas, electric and induction hobs

• Suitable for use on outdoor grills

• No synthetic non-stick coating

Product Specifications

• Material: Carbon steel

• Steel thickness: 4mm

• Griddle length: 49.8cm

• Overall length including handles: 61cm

• Overall width: 26.7cm

• Overall height including handles: 3.8cm

• Cooking surface dimensions: 44.5 × 21.6cm

• Cooking surface depth: 1.27cm

• Approximate cooking area: 961cm²

• Weight: 4.5kg

• Surface treatment: Pre-seasoned with coconut oil and shea nut oil

• Hob compatibility: Gas, electric and induction

• Country of manufacture: China

Before First Use

The griddle arrives pre-seasoned and ready to use. Rinse it with warm water, dry it completely and warm it gently on the hob to remove any remaining moisture. Once dry, wipe the cooking surface with an extremely thin layer of high-smoke-point cooking oil or beef tallow.

Everyday Care

1. Allow the griddle to cool until it is safe to handle, but clean it while it is still slightly warm where possible.

2. Remove food residue using warm water and a soft brush, wooden scraper or non-abrasive sponge. A small amount of mild washing-up liquid may be used when necessary, although frequent detergent use can reduce the seasoning.

3. Do not place the griddle in a dishwasher or leave it soaking in water.

4. Dry it immediately and completely. Warming it briefly on the hob will drive off any remaining moisture.

5. While the steel is warm, wipe all exposed surfaces with a very thin film of high-smoke-point oil. Remove any visible excess with a clean cloth or kitchen paper.

6. Store it in a clean, dry place.

How to Season the Griddle

Season again whenever the surface looks dry or dull, food begins to stick, or after removing any rust.

Oven Method

1. Wash and completely dry the griddle.

2. Apply a very thin coat of rapeseed, sunflower, grapeseed or avocado oil to the cooking surface, underside, sides and handles. Beef tallow is our fat of choice!

3. Wipe the griddle again with a clean cloth until it appears almost dry. Excess oil can create a sticky or uneven finish.

4. Place it upside down in a preheated oven at approximately 220–230°C, with a tray or foil on the shelf below to catch any drips.

5. Heat for one hour, switch the oven off and allow the griddle to cool inside.

6. Repeat the process two or three times for a stronger initial seasoning layer if required.

Hob Method

1. Apply an extremely thin layer of high-smoke-point oil to the clean, dry cooking surface.

2. Heat the griddle gradually and evenly across the hob until the oil begins to smoke lightly.

3. Maintain the heat until the smoking subsides, then switch off and allow it to cool.

4. Wipe away any residue and repeat if required.

Always ventilate the room well while seasoning.

Important Information

• Carbon steel naturally changes colour and develops a darker, mottled patina with use. This is normal and improves cooking performance.

• The griddle and its handles become extremely hot. Always use suitable heat-resistant gloves and place it only on heat-safe surfaces.

• Preheat gradually, especially on induction hobs, and heat the griddle as evenly as possible to reduce the risk of warping.

• Never cool a hot griddle rapidly or run it under cold water, as thermal shock may distort the steel.

• Avoid prolonged cooking or storage of highly acidic foods, such as tomatoes, vinegar and citrus, because they can strip the seasoning.

• Surface rust can occur if carbon steel is left damp. Remove light rust, dry thoroughly and re-season before use.

• Seasoning creates a naturally low-stick surface, but it is not the same as a synthetic non-stick coating.