A carbon steel griddle is a flat sheet of steel with handles: no ridges, no coating to wear out, and nothing on it that minds the heat of a gas burner, a charcoal kettle or a campfire. That is why restaurant flat tops are steel, and why the home versions have become the pan people reach for when the job is smash burgers, fajita vegetables, a dozen tortillas or carne asada that needs a hard sear. It heats faster than cast iron of the same size, weighs less, and builds a slick seasoning the more you cook on it.
This guide compares seven carbon steel griddles that go on the stove and on the grill, from long two-burner plates to a round griddle sized for a kettle grill and a plain comal for tortillas. Every spec below comes from the maker or the Amazon listing, and every pick was in stock when we checked.
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Quick verdict: which carbon steel griddle to buy
For most kitchens, the Misen 18-inch Carbon Steel Griddle is the one to buy: a large plate that spans two burners, goes in the oven or on a grill to 1,100°F, and is nitrided so it needs no seasoning, per Misen. If you want a plain, heavy plate like a restaurant flat top, the Rocky Mountain Cookware 13 x 20-inch griddle is 1/8-inch carbon steel from a Montana griddle maker. For a kettle grill, the Made In 17-inch round griddle is the one shaped to fit.
Five carbon steel griddles side by side
Our five standout picks, one for each kind of cook, with the specifications each maker or listing states. All seven griddles are reviewed in full below.
| Griddle | Best for | Steel & size | Heat source | Buy on Amazon |
|---|---|---|---|---|
Misen 18-inch Carbon Steel GriddleBest overall
|
Two burners, oven and grill; no seasoning | Nitrided 3-ply, aluminum core; 17.6 x 12.1 in | Gas, electric, induction, oven, grill | View on Amazon |
Rocky Mountain Cookware 13 x 20-inch Steel GriddleBest restaurant-style plate
|
Smash burgers and fajitas on a two-burner range | 1/8-inch carbon steel; 13 x 20 in | Gas or electric range top (to 600°F) | View on Amazon |
YETI Carbon Steel Griddle, 12 x 22-inchBest for keeping spills in
|
Bacon, fajitas, anything that runs | Pre-seasoned carbon steel; raised lip; 12 lb | All stovetops, campfires | View on Amazon |
Made In 17-inch Round Carbon Steel Griddle with PressBest for kettle grills
|
Weber-style kettles and kamados | 4 mm carbon steel; 15 5/8 in surface | Charcoal and gas grills, stove, induction | View on Amazon |
Alpine Cuisine 14-inch Carbon Steel ComalBest for tortillas
|
Tortillas, quesadillas, toasting chiles | Carbon steel; 14-inch round | Gas stove (low to medium heat) | View on Amazon |
Our picks for the best carbon steel griddle
One of these picks, the Made In round griddle, also appears elsewhere on the site in another listing (the griddle on its own). Here we chose the set that adds a grill press, because that is the extra most griddle cooks end up buying anyway.
1. Misen 18-inch Carbon Steel Griddle – Two Burners, No Seasoning Needed
Misen’s griddle answers the main complaint about carbon steel: that it rusts and needs seasoning before it is any good. The listing describes three layers, nitrided carbon steel on both faces with an aluminum core between them, and says it is ready to cook on day one with no seasoning, rust resistant, and able to soak in the sink, which bare carbon steel cannot.
The cooking surface is 17.6 by 12.1 inches, per the listing, one of the largest on this page, and it spans two burners. The aluminum core is there to spread heat faster across the plate; the steel faces give the browning. Misen says it works on gas, electric and induction, is heat safe to 1,100°F for the oven or an outdoor grill, is safe for metal utensils and stands up to acidic foods, so a squeeze of lime over fajitas is no problem.
The trade-off is that nitrided, clad steel is a different animal from a plain sheet. It is not a traditional seasoning surface, and Misen doesn’t publish a weight or a country of manufacture on the listing.
Why we like it
- No seasoning needed, per Misen
- Rust resistant; can soak
- Aluminum core for even heat
- Lifetime warranty against defects
Key specifications
| Model | MK-2257 |
|---|---|
| Cooking surface | 17.6 x 12.1 in |
| Steel | 3-ply nitrided carbon steel, aluminum core |
| Weight | Not stated |
| Burners | Two |
| Heat sources | Gas, electric, induction, oven, grill (to 1,100°F) |
| Made in | Not stated |
| Care | Hand wash; soaking allowed |
Why we recommend it
It suits most home cooks: a two-burner plate big enough for a family’s fajitas or a row of smash burgers, with the sear of steel and none of the worry about rust, oiling and stripped seasoning.
Skip it if you want a traditional plate you can strip and re-season over a fire for decades.
Pros and cons
Pros
- Large two-burner surface
- Low-fuss care
- Handles acidic foods
Cons
- Weight not published
- Newer design, less track record
- Low sides
2. Rocky Mountain Cookware 13 x 20-inch Steel Griddle – A Flat Top for Your Range
Rocky Mountain Cookware is a Montana company that has made die-stamped carbon steel griddles since 1992, mostly for restaurant suppliers and outfitters. The RM1320 is its two-burner griddle, and the maker says it is used to turn a standard open-top gas or electric range into a griddle: in other words, a home-sized slice of a diner flat top.
The maker lists it as heavy 1/8-inch carbon steel (10 gauge, per the listing), 13 by 20 inches, 12 pounds, and warrantied up to 600°F. Its signature is a pourable spout at each corner, so you can tip bacon fat or fajita juices off into a can instead of scraping them over the edge, and heat-resistant handles for balance when you pour, per the maker.
It is the plainest plate here: bare steel with no pre-seasoning mentioned, so treat it like cast iron from day one. The maker doesn’t mention induction or grill use for this model, so we recommend it for gas and electric ranges.
Why we like it
- 1/8-inch carbon steel, per the maker
- Pour spouts at all four corners
- Spans two burners
- Limited lifetime warranty (listing)
Key specifications
| Model | RM1320 |
|---|---|
| Cooking surface | 13 x 20 in overall |
| Steel | 1/8 in (10 gauge) carbon steel |
| Weight | 12 lb (per the maker) |
| Burners | Two |
| Heat sources | Gas or electric range top; warrantied to 600°F |
| Made in | Not stated |
| Care | Wash, dry, oil |
Why we recommend it
It suits a cook who wants a no-frills steel plate for burgers, fajitas and breakfast across two burners, and who will build the seasoning up over time.
Skip it if you cook on induction or want a griddle for the grill; the maker lists neither for this model.
Pros and cons
Pros
- Heavy steel holds heat
- Easy to pour off grease
- Made by a griddle specialist
Cons
- Induction not mentioned
- Seasoning needs building
- 12 lb to lift
3. YETI Carbon Steel Griddle, 12 x 22-inch – A Lip That Keeps Fat In
Most griddles are nearly flat to the edge, which is great for sliding a spatula under a burger and bad for bacon fat. YETI’s griddle has a distinct lip around the cooking surface to keep food and grease off the stove, and angled corners for pouring the grease off, per the listing. For chorizo, bacon, fajitas with their juices or anything marinated, that lip matters.
The listing gives the size as 12 by 22 inches and says it works on all stovetops and over campfires; Gear Patrol, reporting on its launch, gives the weight as 12 pounds and describes the steel as nitrided and pre-seasoned for rust resistance. YETI describes two cooking zones and suggests turning the griddle lengthwise over one burner when you need to save space.
At 12 pounds it is the heaviest griddle here, closer to cast iron than to the thinner steel plates.
Why we like it
- Raised lip holds grease
- Angled corners for pouring off
- Pre-seasoned and rust resistant
- Campfire safe, per YETI
Key specifications
| Model | 21180000015 |
|---|---|
| Cooking surface | 12 x 22 in overall (listing) |
| Steel | Pre-seasoned carbon steel, nitrided (Gear Patrol) |
| Weight | 12 lb (Gear Patrol) |
| Burners | Two, or one lengthwise |
| Heat sources | All stovetops, campfires |
| Made in | Not stated |
| Care | Hand wash with soap and water |
Why we recommend it
It suits a cook whose griddle sees a lot of fatty or saucy food and who is tired of wiping grease off the stovetop.
Skip it if weight matters; a 12-pound griddle is a two-hand lift.
Pros and cons
Pros
- Spills stay on the griddle
- Good for stove and fire
- Rust-resistant finish
Cons
- Heaviest here
- Lip gets in the way of a long spatula
- Induction not mentioned
4. Made In 17-inch Round Carbon Steel Griddle with Press – Shaped for a Kettle
A rectangular griddle on a round kettle grill wastes heat at the edges and leaves no room for the lid’s handle. Made In’s round griddle is sized for the kettle: 17.5 inches across, which the listing says fits most Weber, Big Green Egg or other charcoal grills, with handles angled upward so the lid can still close.
Made In lists the cooking surface at 15 5/8 inches, the steel at 4 mm and the weight at 11 pounds, heat safe to 1,200°F. It is pre-seasoned with shea and coconut oils and made in Sweden. Set over a full chimney of coals, it turns a kettle into a plancha for carne asada, shrimp, onions and peppers, or smashed burgers with the included press.
It also works on a gas grill or a stovetop, though a 17-inch circle is larger than most single burners.
Why we like it
- Fits most kettles, per the listing
- Angled handles clear the lid
- 4 mm steel, 1,200°F rating
- Grill press included
Key specifications
| Model | KIT-GRID-RND-PRSS-P |
|---|---|
| Cooking surface | 15 5/8 in round (17.5 in overall) |
| Steel | 4 mm carbon steel, pre-seasoned |
| Weight | 11 lb (griddle, per Made In) |
| Burners | Grill, or one large burner |
| Heat sources | Charcoal and gas grills, open flame, stove, induction |
| Made in | Sweden |
| Care | Hand wash, dry, oil |
Why we recommend it
It suits a kettle or kamado owner who wants a plancha for fajitas and smash burgers without buying a separate flat-top grill.
Skip it if you cook mostly indoors; a rectangle fits a range better.
Pros and cons
Pros
- Uses the whole kettle
- Lid still closes
- Thick, heat-tolerant steel
Cons
- 11 lb to lift off hot coals
- Awkward on a stovetop
- Needs seasoning care
5. Misen 13-inch Carbon Steel Griddle – One Burner, Easy Care
Not every kitchen has two matching burners to spare, and a long griddle on a small range blocks the pot of beans. Misen’s 13-inch griddle is the same three-layer build as its 18-inch model, nitrided carbon steel around an aluminum core, cut down to a 13.6 by 10-inch surface that fits on one burner, per the listing.
Misen names fajitas, seared vegetables, salmon, pancakes and eggs as its jobs, which is about right for a one-burner griddle: enough room for two quesadillas or four eggs, not a family’s worth of burgers. Like the larger model it needs no seasoning to start, resists rust, takes metal utensils and goes into the oven or onto a grill up to 1,100°F, per the listing.
The low sides help a spatula get under food from any angle, but they also mean grease can run off the edge if you overload it.
Why we like it
- Fits one burner
- No seasoning to start
- Induction compatible
- Lifetime warranty against defects
Key specifications
| Model | MK-2256 |
|---|---|
| Cooking surface | 13.6 x 10 in |
| Steel | 3-ply nitrided carbon steel, aluminum core |
| Weight | Not stated |
| Burners | One |
| Heat sources | Gas, electric, induction, oven, grill (to 1,100°F) |
| Made in | Not stated |
| Care | Hand wash; soaking allowed |
Why we recommend it
It suits a small kitchen, an induction hob or a cook who makes breakfast for one or two most days.
Skip it if you cook for a crowd; the 18-inch Misen or the Rocky Mountain plate gives far more room.
Pros and cons
Pros
- Compact and easy to store
- Low-maintenance surface
- Heats evenly on one burner
Cons
- Small for burgers in bulk
- Weight not published
6. VEVOR 20 x 10-inch Carbon Steel Griddle with Press – A Plain Plate for the Gas Grill
If what you want is a flat plate to drop on the grates of a gas grill, the VEVOR is the plain, simple option. The listing gives a 20 by 10-inch flat cooking surface (23.8 by 10.5 inches overall), pre-seasoned carbon steel, and a grill press in the box. It names gas grills, gas and electric stoves, ceramic cooktops, induction, the oven and portable butane stoves as heat sources.
The listing says the steel is thickened for even heat but doesn’t give a thickness or a weight, and the seasoning will need building up like any carbon steel: VEVOR describes the nonstick finish as a natural oil film that improves with seasoning and regular care.
It is the pick for someone who already has a grill and wants smash burgers, breakfast or fajitas on it without buying a dedicated flat-top.
Why we like it
- 20 x 10-inch flat surface
- Press included
- Grill, stove and induction
- Pre-seasoned
Key specifications
| Model | GP60x26 |
|---|---|
| Cooking surface | 20 x 10 in (23.8 x 10.5 in overall) |
| Steel | Pre-seasoned carbon steel; thickness not stated |
| Weight | Not stated |
| Burners | Two, or a grill |
| Heat sources | Gas grill, gas and electric stove, induction, oven, butane stove |
| Made in | Not stated |
| Care | Wash, dry, oil |
Why we recommend it
It suits a gas-grill owner who wants a flat surface for weekend cooking and doesn’t need the heavier steel of the Rocky Mountain plate.
Skip it if you want published specs; thickness and weight aren’t given.
Pros and cons
Pros
- Useful size for a grill
- Press in the box
- Works on induction
Cons
- Thickness not stated
- Little maker information
- Seasoning needs building
7. Alpine Cuisine 14-inch Carbon Steel Comal – Tortillas by the Stack
A comal is the Mexican griddle, and the thin steel kind heats quickly; and a round 14-inch plate takes three or four tortillas at once. Alpine Cuisine’s comal is carbon steel with riveted double handles, per the listing, sized at 14 inches round.
Thin steel gets hot fast, and the listing recommends low to medium heat for that reason. It is right for warming and toasting tortillas, puffing fresh corn tortillas, quesadillas, and dry-toasting chiles, garlic and tomatoes for salsa. The listing says to clean it with hot water and detergent, dry it immediately and store it dry to prevent rust; a thin wipe of oil after drying helps too.
It is not built for a grill, and it doesn’t hold heat like the thicker plates above, so a cold steak will drop its temperature quickly.
Why we like it
- 14-inch round fits several tortillas
- Thin steel heats fast
- Two riveted handles
- Simple to clean
Key specifications
| Model | Not stated (14-inch round comal) |
|---|---|
| Cooking surface | 14 in round |
| Steel | Carbon steel; thickness not stated |
| Weight | Not stated |
| Burners | One |
| Heat sources | Gas stove; low to medium heat advised |
| Made in | Not stated |
| Care | Wash, dry at once, store dry |
Why we recommend it
It suits a cook whose griddle is mostly a tortilla pan, and who wants a light comal that’s quick to heat on a weeknight.
Skip it if you want to sear meat or use a grill; pick a thicker plate instead.
Pros and cons
Pros
- Fast to heat
- Right shape for tortillas
- Light and easy to hang
Cons
- Thin steel, less heat stored
- Few published specs
- Will rust if left wet
How to choose a carbon steel griddle for stove and grill
Thickness decides how it cooks
Thick steel, like the 4 mm Made In round griddle or Rocky Mountain’s 1/8-inch plate, stores enough heat that a cold steak or a row of burgers doesn’t stall the sear, and it stays flat under high heat. Thin steel, like a comal, heats quickly and cools as fast, which is ideal for tortillas and wasteful for meat. If a listing doesn’t give a thickness, the weight for its size is the next best clue.
Size and burners
Measure the burners you will use. A two-burner griddle needs two burners of similar output, set side by side, or it will have a cold end. A one-burner griddle like the Misen 13-inch is the practical choice on a small range or an induction hob with uneven zones. For a grill, measure the grate: a round griddle suits a kettle, a rectangle suits a gas grill.
Bare steel or nitrided steel
Plain carbon steel, like the Made In, the Rocky Mountain, YETI’s pre-seasoned plate or the comal, needs the cast iron routine: wash, dry promptly and oil. In return you can strip and re-season it whenever you like. Nitrided steel, like Misen’s, is surface-treated for rust resistance and released ready to cook. It is easier to live with, but it is a newer construction with less of a long-term record.
Edges and grease
Flat edges let a spatula in from every side, which is what you want for smash burgers. A raised lip, like YETI’s, keeps bacon fat and fajita juices off the stove. Think about what you cook most and choose the edge to match.
Stove type
Most of the plates here list induction; the Rocky Mountain and the comal don’t, and YETI says only “all stovetops”. On a glass or ceramic top, lift a heavy griddle rather than sliding it, and check that it sits flat. A warped griddle will rock and heat unevenly on a smooth top; thicker steel resists warping better.
Seasoning and care, without the fuss
Treat bare carbon steel like cast iron. After cooking, scrape it while warm, rinse with hot water (a little soap is fine on a well-seasoned plate), dry it on a burner for a minute and wipe on a very thin coat of oil. If rust spots appear, scrub them off and re-oil. The first weeks of fatty cooking, like bacon, chorizo and burgers, build the seasoning faster than anything else. Our best griddle seasoning guide covers the oils and pastes worth using, and a stiff griddle scraper keeps the surface smooth.
Acidic food, like tomatoes, lime and vinegar marinades, can strip young seasoning on bare steel. Cook it on a seasoned plate, keep the contact time short, and re-oil afterward. Misen says its nitrided griddles stand up to acidic foods.
How we picked these carbon steel griddles
We started from every carbon steel griddle sold on Amazon US and kept only those in stock from makers who publish real information about the steel, size and care. We read the makers’ own pages (Made In, Misen and Rocky Mountain Cookware) and the Amazon listings, and Gear Patrol’s report on the YETI launch, and recorded every spec in our research notes. We did not cook on these griddles; the picks reflect what a restaurant kitchen looks for in a flat steel surface: thickness, heat tolerance, a size that fits the burner or grill, and care that a busy cook will keep up with. We left out pans that already appear on our other griddle guides so that each page offers different choices.
Carbon steel griddle questions, answered
Is a carbon steel griddle better than cast iron?
It is lighter for the same size, heats faster and takes less time to recover after you add food, which suits fast cooking like burgers and fajitas. Cast iron holds more heat for its thickness. Our best cast iron griddle guide covers that side.
Can you use a carbon steel griddle on a grill?
Yes. Bare carbon steel has no coating to damage, and Made In rates its griddles to 1,200°F and Misen to 1,100°F. Preheat it with the grill, and lift it off with heavy gloves.
Do carbon steel griddles work on induction?
Carbon steel is magnetic, so in general yes; Made In, Misen and VEVOR all list induction. Size the griddle to your induction zones, or the ends will run cooler.
Why is my carbon steel griddle turning colors?
New carbon steel goes blue, brown and patchy black as the seasoning builds. That is normal. Orange, powdery rust is the one to deal with: scrub it, dry the griddle on heat and oil it.
Is a carbon steel griddle the same as a plancha?
Close enough in a home kitchen: both are flat, very hot plates. Our best plancha grill guide covers cast iron, stainless and electric planchas as well as steel.
Our last word on carbon steel griddles
For most cooks, the Misen 18-inch griddle is the carbon steel griddle to buy: two burners of cooking space, oven and grill safe, and no seasoning routine. Choose the Rocky Mountain plate for a classic bare-steel flat top on your range, the Made In round griddle for a kettle, and the Alpine Cuisine comal if tortillas are the main job. If you are still deciding between a griddle and a regular pan, our griddle vs pan comparison lays out the differences, and our best carbon steel pan guide covers the skillets in the same material. For fajitas done for you, see the menu or call to order.