Stainless Steel Griddle Pros & Cons: The Truth | Arteflame

The Quick Take: Carbon Steel vs. Stainless Steel Griddles

Carbon steel is the superior choice for outdoor grilling when compared to stainless steel due to its high thermal conductivity and ability to build a natural, non-stick patina. While stainless steel is corrosion-resistant and looks shiny out of the box, it often suffers from uneven heating (hot spots) and food sticking because it cannot be seasoned. For a cooking performance similar to a professional kitchen or cast iron, carbon steel is the standard.

Comparison: Which Griddle Material Wins?

Before diving into the science, here is a breakdown of how these two materials compare on the metrics that matter most to outdoor chefs.

Why Does Heat Conductivity Matter for Grilling?

The primary job of a griddle is to transfer heat from the fire to your food. Carbon steel absorbs and redistributes heat significantly faster and more evenly than stainless steel.

Stainless steel is a poor conductor of heat. When used over a fire or gas burners, it develops distinct "hot spots" directly over the heat source, while areas just a few inches away remain relatively cool. This makes cooking large meals inconsistent.

In contrast, carbon steel works similarly to cast iron but heats up faster. It pulls heat across the entire surface, ensuring that a steak seared on the edge cooks just as evenly as one in the center.

Pro Tip: Due to the thermal mass of carbon steel, once it gets hot, it stays hot. This is essential for getting that perfect crust (Maillard reaction) on burgers and steaks without dropping the griddle temperature.

Can You Make Stainless Steel Non-Stick?

The Science of Seasoning

One of the biggest frustrations with stainless steel griddles is that food sticks to them. Stainless steel is designed to remain chemically non-reactive, which means it resists the process of "seasoning" (polymerizing oil onto the metal).

Carbon steel, however, is designed to be seasoned. Every time you cook with oil on a carbon steel cooktop, the oil breaks down and bonds to the metal, creating a slick, black layer called patina. Over time, this surface becomes as slippery as Teflon but without the chemicals.

Why Shiny Isn't Better

While a shiny stainless steel surface looks great in the store, it looks messy after the first cook. Burnt-on grease is difficult to scrub off stainless steel without scratching it. With carbon steel, the surface turns a deep, professional black. Cleaning is as simple as scraping the residue into the fire and wiping it down with a thin coat of oil.

Frequently Asked Questions

Does carbon steel rust if left outside?

Carbon steel can develop surface rust if stripped of oil and exposed to moisture, similar to cast iron. However, proper seasoning prevents this, and any rust can be easily buffed off and re-seasoned, making the unit virtually indestructible.

Why is stainless steel more expensive if it performs worse?

Stainless steel contains chromium, which drives up the raw material cost to prevent rust. However, for cooking performance (heat transfer and non-stick properties), the added cost of stainless steel does not translate to better food.

Can I use metal spatulas on carbon steel?

Yes. Carbon steel is incredibly durable. Unlike coated non-stick pans or delicate stainless finishes, you can use aggressive metal scrapers and spatulas on carbon steel without damaging the cooking surface.