Parrilla Made In

The griddle surface heated up evenly on my first use, no hot spots at all. I got perfect sear marks on steaks and the cleanup was surprisingly fast with just a scrape.

First thing I did was a smash burger test on the carbon steel griddle, and the even heat distribution gave me a perfect crust. Sear marks on steaks came out restaurant-level clean without any hot spots. Haven’t touched my old cast iron since.

I was a little skeptical about the grill marks at first, but after seasoning the griddle once, the smash burgers came out perfect with a deep, even crust. My only small wish is that the griddle had a slightly wider surface, but for the price it delivers exactly what I wanted.