After throwing away my millionth electric griddle I was jaded and looking for something sustainable. After much research on a myriad of options, I cautiously bought the Chef King.

I expected it to be pulled out for an occasional pancake but it now lives on the stove. I've cooked on it daily for a couple months. I love it!

It fits perfectly on my gas range giving me an enormous cooking surface. It's building good seasoning and developing good "non-stickiness." I happily cook about a half dozen eggs each morning.

The weight and gauge of the steel was shocking and gives me confidence I'll never buy another griddle again.

This was a very thick stainless steel pan. According to the reviews I thought it would work with my bridge on my ceramic top stove. I seasoned it in the oven and when it got hot it curved up on the edges and wouldn't lay flat which is an issue on a ceramic top stove. It did lay back flat as it cooled down. So after Seasoning it I tried to use it on my ceramic stove and again as it got hot it curved up on the edges leaving the middle part the only part in contact with the burners so obviously would not cook evenly. I was very sad about this as it's been hard to find a pan that is completely flat on the bottom to use on the ceramic stovetop but I had to return this

Buy this griddle. Just buy it, it's worth every penny. I just bought a second one for my brother for his birthday. I (Supermom's husband) bought this griddle to replace an old teflon coated one. First, my old one kept warping and wouldn't sit flat, second I had growing concerns that teflon could affect the health of my family, especially since it was starting to come off over the years. This griddle sits flat, doesn't warp, and the heavy steel distributes heat more evenly than the old one (I have an old school electric stove). It's very well designed and made- handle brackets are welded on, edges are high enough to prevent spills but low and angled enough to allow a spatula to get under a pancake even right on the edge. Took a little effort to season it correctly, but if you've ever seasoned a cast iron pan you shouldn't have too much trouble. I searched YouTube, followed the instructions (did it on the barbecue grill) and it was a great excuse to cook up some bacon. I recommend using a steel spatula with it, got rid of my old plastic ones (if it melts the edge while cooking, it's hard for me to believe nothing gets into my food). I keep a little bacon grease in the fridge for when I use it, as butter tends to burn more easily. It doesn't take much fat to make it non-stick (wipe it on with a paper towel). I use mine regularly for pancakes, french toast, and fried eggs. The fact that it can be used on the barbecue or on a campfire is a nice bonus too! This griddle is a must, especially if you have a big family like us and cook large amounts of food at a time. I mounted two bar magnets from the hardware store onto to side of a cabinet for storage, although I'm the only one in the house strong enough to pull it off- probably could've gotten away with just one, but have small kids and this is a heavy pan and didn't want it landing on anyone. For cleanup, I scrape it down with a damp paper towel under the edge of the spatula while it's still hot, let it cool, and clean it off with soap and water with a sponge (I use one with a scrubber on one side as needed). I don't baby it, and it's holding up great. I dry it well and give it a light coat of grease or oil before putting it away to inhibit any rust as per YouTube, haven't had any problems with rust. Definitely the manliest pan in the house. I fully expect this to be the last griddle I ever buy unless I get a second one for the other half of the stove, and am confident it will still be around after I'm long gone.

I wanted to wait to give this a review. I have been using this pan all the time for close to 6 months and it still feels like it will last forever and that is with washing with soap and water after every use. I know they say you should not use soap but I do. I use it to cook then I soap clean it and dry it and then use it again the next day. This is holding up great. I also use metal spatula when cooking and I could scrap everything off which I like. I will order another one soon to use side by side with the one I have. I used to use the cast iron pans but I like that this is lighter weight and it cleans up a lot easier then the black cast iron.

I needed a griddle for an induction cooktop. The griddle surface was beautiful after seasoning but was then warped slightly, resulting in very uneven heating -- and sometimes the cooktop shutting off because it did not recognize the griddle at all. I contacted Rocky Mountain Cookware and received this response:

"We have had mixed results with induction stove tops. Most of the time it is because the griddle has been overheated during seasoning causing a small or drastic warp. Unfortunately they will not work with more than one burner on the induction top after that. They will still work very well in the oven or on any other heat source."

I am returning the griddle because this was my only use for it. Too bad, they advertise it for induction and claim that it is warrantied to 600 degrees.