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Primo Cast Iron Griddle for Oval Junior, Flat and Grooved Sides
- $79.00
- $79.00
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$79.00
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This is Primo's cast iron griddle for the Oval Junior, and the point of it is that it has two working faces. One side is flat, the other is grooved, and which one is facing up decides what kind of cook you get.
Flat side up, you have a solid griddle surface: eggs stay put, sliced vegetables cannot fall through, burgers sit in their own fat and build a crust across the whole underside. Grooved side up, the food rests on raised ribs with channels between them, so you get defined sear lines and the rendered fat drains away from what you are cooking instead of pooling under it. Same plate, two very different results, and no second purchase.
Cast iron is doing something specific here. It stores a lot of heat for its size and gives it back slowly, so when cold food lands on it the surface does not lose its temperature the way a thin sheet of metal does. That is what browns meat instead of steaming it, and it is the practical reason cast iron is still the standard for searing.
Made for the Primo Oval Junior ceramic charcoal grill. If you want a full flat-top surface rather than a plate, the Primo Junior Griddle is the dedicated version, and the Primo cast iron searing grate for the Oval Junior is the tool for sear marks alone. More in grilling accessories.
Primo Cast Iron Griddle for Oval Junior, Flat and Grooved Sides
Frequently Asked Questions
Does this cast iron griddle fit the Primo Oval Junior?
Yes, the Oval Junior is the grill it is made for. Primo lists a separate cast iron griddle for each Oval size, so the fit is decided entirely by which listing you buy. Take the size word from your grill and buy the plate that names it.
What is the difference between the flat side and the grooved side?
The flat side is a closed cooking surface, so nothing falls through and the fat stays under the food. The grooved side is a set of raised ribs, so the food touches metal in stripes, gets defined sear lines, and the fat drains into the channels rather than sitting underneath. Flip the plate to switch.
Which side should I use for eggs and fish?
The flat side, without question. Eggs need a continuous surface to hold them and fish needs full support underneath or it breaks up when you lift it. Save the grooved side for meat that is already firm enough to turn in one piece, such as steaks, chops and chicken thighs.
Why cast iron rather than stainless?
Heat retention. Cast iron holds a large amount of heat for its size and releases it slowly, so it stays hot when cold food hits it. A thinner metal surface drops in temperature at that moment, and food that lands on a cooling surface releases moisture and steams instead of browning.
Does it need seasoning and how do I store it?
Treat it like any other cast iron. Keep it dry, wipe a thin film of cooking oil over both faces after cleaning, and let heat set that film rather than leaving it wet. Store it somewhere dry rather than in the grill, where damp ash sits against it between cooks.
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