Historically, the griddle has been used to cook in one form or another in practically all cultures.  It has appeared throughout times gone by and has taken various forms during the ages. Originally made from brick, stone, or clay slabs, the griddle has universally been embraced as the perfect way to cook meats, breads, and vegetables.

There are many types and variations on the common griddle. In Mexico and some Central American countries, they use what is called a Comal. In other Latin American countries, they use a style of griddle known as a Budare; which in some remote tribes is called a Blandona. In other parts of Central America they use a smaller, thinner griddle known as an Aripos. Each of these types of griddles is similar in material and style but varies on depth, design, and handle location. Some are placed directly on the fire while others are designed to hang over the fire.�

Modern Griddles are cast from Iron, Steel, or Clay and are either produced for commercial or individual use. Perfect for baking, cooking, and roasting foods such as flat breads, coffee beans, and pancakes, the griddle provides a flat surface with even temperatures. Steel and Iron cast griddles feature a non-stick coating known as Teflon, or require a treatment called curing. This prevents food from sticking to the surface as well as helps prevent scratching.

The cooking surface on Commercial Griddles differs between Gas, Electric, and Steam heating. Commonly used in the Commercial Food Industry, restaurants and cafeteria settings utilize the griddle as a way to cook mass quantities of food simultaneously.

Throughout history, the griddle has been known for its versatility and ease of use. Handed down from one generation to the next, griddle cooking is a family tradition.