Question 1

**I've heard seasoning carbon steel is tricky—how much effort does this griddle actually need out of the box?**

Accepted Answer

It's true that this griddle doesn't come pre-seasoned for non-stick use, but it's not as intimidating as some TikTok rants suggest. You'll need to apply a thin layer of oil, heat it until it smokes, and let it cool—repeat that 2–3 times. Many users find it takes about an hour of dedicated effort. Once done, it develops a natural patina that improves with cooking. The payoff is a durable, chemical-free surface that outlasts any non-stick pan. Beginners: start with high-fat foods like bacon or eggs cooked in butter for the first few uses.

Question 2

**Will this griddle scratch my glass induction cooktop, and can I use it on any stovetop?**

Accepted Answer

The carbon steel base is smooth, but several Reddit users noted that dragging it across a glass induction cooktop left fine scratches over time. To avoid this, lift the griddle rather than slide it, or place a silicone mat underneath when not cooking. Induction compatibility is excellent overall—this griddle works on induction, gas, electric, and ceramic stovetops. It's also oven-safe up to 500°F, so you can finish steaks or frittatas under the broiler.

Question 3

**The grill press looks smaller than the griddle in photos—will it actually press my burgers evenly?**

Accepted Answer

You're right to be observant—several buyers pointed out that the press doesn't cover the entire griddle surface. It's about 6 inches in diameter, while the griddle is wider. For smash burgers, this means you may need to work in batches or press in a rocking motion for even coverage. However, the press is heavy (2.5 pounds) and works beautifully for paninis, bacon, and smaller cuts. If you frequently cook for a crowd, some users recommend buying a second press or a larger cast iron press from another brand.

Question 4

**How does this compare to a Lodge cast iron griddle, and is it worth the higher price?**

Accepted Answer

The Made In griddle is about 30% lighter than a comparable Lodge cast iron, which makes a real difference when handling. It also heats up faster and has a smoother cooking surface. However, Lodge requires less seasoning fuss—many users on YouTube call it "the lazy cook's carbon steel." The Made In griddle feels more refined, with a polished Swedish finish and a cooler handle. If you value weight, aesthetics, and induction performance, it's worth the investment. If you want something bulletproof and cheaper, Lodge wins.

Question 5

**What happens if I accidentally leave water on it or forget to dry it after washing—will it rust immediately?**

Accepted Answer

Yes, carbon steel can rust if left wet, but it's not instant. Several reviews mention leaving the griddle in the sink overnight and finding light rust spots the next morning. The fix is simple: scrub the rust with steel wool and a bit of vinegar, rinse, dry thoroughly, and re-season with oil. To avoid this, always hand-dry immediately after washing and apply a thin coat of oil before storing. Many users keep a dedicated kitchen towel just for drying their carbon steel—it becomes a good habit.

Made In Cookware - Carbon Steel Griddle + Grill Press - Professional Cookware - Crafted in Sweden - Induction Compatible

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