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Posted by on February 23, 2008, 5:16 pm
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I've a gas stovetop and want to make portable a griddle- ?stainless,
steel, cast, to lay on top of the burners when I want to make giant
amounts of fried food. I thought I'd get approx 1/4 inch thick
material and weld handles on the sides. Do not want a lip. Obviously
my main concern is food safety. Also concerned about warping with heat
applied and cracking. My stove came with a nice cast aluminum griddle
but its too small- only covers 2 burners. Don't care if it's heavy.
Thanks for any thoughts.
Dale
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Posted by Jerry Foster on February 23, 2008, 5:46 pm
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> I've a gas stovetop and want to make portable a griddle- ?stainless,
> steel, cast, to lay on top of the burners when I want to make giant
> amounts of fried food. I thought I'd get approx 1/4 inch thick
> material and weld handles on the sides. Do not want a lip. Obviously
> my main concern is food safety. Also concerned about warping with heat
> applied and cracking. My stove came with a nice cast aluminum griddle
> but its too small- only covers 2 burners. Don't care if it's heavy.
>
> Thanks for any thoughts.
>
> Dale
I have a commercial stove with a 24" steel grill sheet. It is about an inch
thick and HEAVY... A friend of mine has an outdoor grill that is about a
quarter of an inch thick and it warps like crazy...
Jerry
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Posted by Carl M on February 23, 2008, 10:45 pm
Please log in for more thread options On Feb 23, 2:16=A0pm, andy2...@yahoo.com wrote:
> I've a gas stovetop and want to make portable a griddle- ?stainless,
> steel, cast, =A0to lay on top of the burners when I want to make giant
> amounts of fried food. I thought I'd get approx 1/4 inch thick
> material and weld handles on the sides. Do not want a lip. Obviously
> my main concern is food safety. Also concerned about warping with heat
> applied and cracking. My stove came with a nice cast aluminum griddle
> but its too small- only covers 2 burners. Don't care if it's heavy.
>
> Thanks for any thoughts.
>
> Dale
There are grades of stainless that warp less than others. Don't know
what they are; I'd have to ask a welder.
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Posted by RoyJ on February 24, 2008, 10:47 am
Please log in for more thread options I think I'd just get a piece of 3/8" aluminum plate, rivet some suitable
handles on the sides. The advantage of the aluminum is that it has very
high heat conductivity, the entire plate will be at the (almost) same temp.
A stainless plate would need to be very thick to avoid warping:
stainless is a fairly poor heat conductor, the areas over the burners
will expand while the outside edge stays much cooler. That will make the
center dish up/down, not fun for fried food prep.
andy260c@yahoo.com wrote:
> I've a gas stovetop and want to make portable a griddle- ?stainless,
> steel, cast, to lay on top of the burners when I want to make giant
> amounts of fried food. I thought I'd get approx 1/4 inch thick
> material and weld handles on the sides. Do not want a lip. Obviously
> my main concern is food safety. Also concerned about warping with heat
> applied and cracking. My stove came with a nice cast aluminum griddle
> but its too small- only covers 2 burners. Don't care if it's heavy.
>
> Thanks for any thoughts.
>
> Dale
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Posted by Jim Levie on February 24, 2008, 1:51 pm
Please log in for more thread options wrote:
>I think I'd just get a piece of 3/8" aluminum plate, rivet some suitable
>handles on the sides. The advantage of the aluminum is that it has very
>high heat conductivity, the entire plate will be at the (almost) same temp.
>
>A stainless plate would need to be very thick to avoid warping:
>stainless is a fairly poor heat conductor, the areas over the burners
>will expand while the outside edge stays much cooler. That will make the
>center dish up/down, not fun for fried food prep.
>
I agree, the conductivity of aluminum makes it a better choice than
stainless. I'd suggest using a 1/2" or 5/8" AL plate for more heat
storage and better distribution. Cast iron would also work well and
should not warp.
Now if you could find a 3/8" plate of copper...
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> steel, cast, to lay on top of the burners when I want to make giant
> amounts of fried food. I thought I'd get approx 1/4 inch thick
> material and weld handles on the sides. Do not want a lip. Obviously
> my main concern is food safety. Also concerned about warping with heat
> applied and cracking. My stove came with a nice cast aluminum griddle
> but its too small- only covers 2 burners. Don't care if it's heavy.
>
> Thanks for any thoughts.
>
> Dale