My neighborhood diner turns out some fine fried eggs, hash browns, chop steak and fried onions on their ancient carbon steel griddle. Watching the cook efficiently take orders and sling hash is like poetry in motion. I want to get good at this style of cooking so I ask, is it worth it to get a steel stovetop griddle or should I just stick to practicing with my cast iron pan?
Pros of the griddle that I can think of include: more space to flip eggs and pancakes, smoother surface means less sticking, and cooking for a crowd is much easier. Also you can have two heat zones with a hot burner and a warm burner.
Pros of sticking with the pan: I already have the pan.
So i guess I am talking myself into it. Anyone with a stovetop griddle care to weigh in with pros and cons, and buying recommendations?