The TravelQ™ Cast Iron Griddle is the perfect addition for grilling enthusiasts who want to take their outdoor cooking to the next level. This griddle is specifically designed to fit Napoleon’s TravelQ™ 285 series, providing a versatile, high quality cooking surface.
Designed for the TravelQ™ 285 Series
The cast iron griddle is specially designed to fit the entire TravelQ™ 285 series, fitting perfectly into the grill. This ensures an optimised cooking experience for those who own this barbecue model.
Heavy Duty Cast Iron
Made from durable cast iron, this griddle is durable and holds heat evenly. This translates into more efficient cooking and perfect results for any type of food you want to grill.
Reversible with Grease Vent Holes
The reversible feature of the griddle allows you to cook different types of food efficiently, while the ventilation holes help to drain excess fat, ensuring healthier and more delicious meals.
Makes Cooking Delicate Foods Easy
The plancha is ideal for cooking delicate foods such as vegetables, fish or even preparing delicious pancakes and fried eggs, things that could not easily be done on the grill grates.
Convenient Portability and Storage
Equipped with a convenient handle, this griddle is easy to carry and store, making it an ideal choice for camping or taking to events.
Cooking Breakfast, Paninis and More
The griddle allows you to cook a variety of foods, from burgers and caramelised onions, to the perfect breakfast or delicious hot sandwiches, Panini style.
Ideal for Camping and Gatherings
The TravelQ™ and its cast iron griddle are ideal for taking camping or meetings, offering the ability to prepare all the meals you need with just one machine.
Compatible with Various Napoleon Models
The griddle is compatible with TRAVELQ™ 285 and PRO285 models, and can be an excellent complement to any Napoleon or other manufacturer’s grill.
Maintenance and Extended Use of the Cast Iron Griddle for TravelQ™
Take Care of Your Griddle, Enjoy It Forever
The TravelQ™ cast iron griddle is not only a versatile and durable tool for outdoor cooking, but also a long-term investment. With proper care, this piece can last for years, offering even cooking, a naturally non-stick surface and durability that far exceeds other materials. As it develops a patina—that dark layer that forms with continued use and regular seasoning—the griddle improves its properties with each use. Maintaining it properly is as important as knowing how to use it: proper maintenance not only prevents rust, but also enhances the flavour of your food and makes daily cleaning easier.
Steps for Ideal Maintenance
1. Initial Seasoning: Preparation for a Long Service Life
Before using the griddle for the first time, it is essential to perform an initial seasoning that seals the cast iron surface and prevents food from sticking. This process protects the structure of the material and optimises its thermal performance:
- Carefully wash the griddle with hot water only, avoiding the use of soap, which could remove the natural protective layer.
- Dry it immediately with a clean cloth to prevent rust formation.
- Apply a thin, even layer of vegetable or canola oil, making sure to cover all areas, including the edges and corners.
- Heat the griddle on the grill (over medium-high heat) for approximately 30 to 45 minutes. The oil will polymerise, forming the base of the patina.
This process can be repeated once or twice more if a more robust finish is desired from the outset.
2. Post-Use Cleaning: Maintenance After Each Cooking Session
Proper cleaning after each use is essential to preserve the integrity of the griddle and prevent build-up that can alter flavours or damage the surface:
- Once cooking is complete and while the griddle is still warm, gently scrape off any food residue with a wooden or silicone spatula.
- If necessary, use a little hot water (never cold water directly on the hot surface) to loosen the residue, but avoid using soap altogether.
- Dry it immediately to prevent rust from forming.
- Finish by applying a light coat of oil, which not only protects but also revives the patina and improves the next cooking experience.
3. Storage: Safety and Protection
Proper storage extends the life of cast iron and keeps the griddle ready for its next use:
- Ensure the griddle is completely dry before storing it.
- Store it in a dry, ventilated place protected from moisture.
- If you stack the griddle with other utensils, place a sheet of absorbent paper or cloth between each piece to prevent scratches and absorb any residual moisture.
4. Periodic Re-seasoning: Revive its Splendour
Over time, the surface may lose its shiny appearance or non-stick properties. If you notice that food is starting to stick or that the griddle looks like a snuffer:
- Repeat the initial seasoning process to restore its functionality.
- You can do this every so often, depending on how often you use it and the type of food you cook.
5. Versatile Use: Much More Than a Surface for Meat
Thanks to its reversible design and ability to distribute heat evenly, the griddle offers multiple culinary possibilities that go beyond traditional grilling:
- Smooth surface: perfect for full outdoor breakfasts, such as eggs, pancakes, French toast, and paninis.
- Grooved surface: ideal for meats, vegetables, and fish with cooking marks.
- You can also use it to:
- Heat bread or focaccia.
- Toast seeds or nuts.
- Prepare grilled fruits such as pineapple, peaches, or bananas.
- Melt cheese for nachos or hot dips directly on the griddle.
With these care and creative uses, your cast iron griddle will become an irreplaceable tool both inside and outside the home.
Recipe for ‘Country Panini with Sweet Mustard Sauce’
A Rustic Classic for the TravelQ™ Grill
Perfect for outdoor enthusiasts, this panini combines crispy textures with warm, slightly sweet flavours. The cast iron grill provides even pressure that perfectly seals the bread, covers the cheese and enhances the smoky, caramelised flavours. The recipe includes a vegetarian alternative that is equally delicious and nutritious.
Ingredients (for 2 large paninis)
Classic Version with Smoked Turkey
- 2 ciabatta bread rolls, cut in half
- 4 slices of smoked turkey breast (good quality cooked ham can also be used)
- 2 thick slices of mature cheddar or gouda cheese (ideally in a block, cut into 0.5 cm slices)
- 1 large caramelised onion (see preparation below)
- 2 generous tablespoons of sweet mustard sauce (mix 2 parts honey with 1 part Dijon mustard)
- Melted butter (optionally mixed with a touch of garlic powder)
Vegetarian version
- ½ large aubergine, thinly sliced and grilled with salt and olive oil
- A handful of fresh spinach or rocket leaves
- Remaining ingredients identical to the classic version
Preparation
Homemade caramelised onion:
- Cut 1 onion into thin slices.
- Sauté over low heat with a tablespoon of olive oil and a pinch of salt for 20-25 minutes, until it turns a deep golden brown. Add a dash of balsamic vinegar or brown sugar if you want a deeper flavour.
Roasted aubergines (for vegetarian version):
- Roast the aubergine slices on a preheated griddle until seared and tender on both sides, about 3 minutes per side. Set aside.
Final preparation on the griddle
- Preheat the griddle
- Use the smooth side of the griddle and heat it over medium-high heat for 5 minutes.
- Coat the surface with a thin layer of butter or oil, using a pastry brush to spread it evenly.
- Assemble the paninis
- Spread the sweet mustard sauce on the inside of the bread.
- Place the cheese first so that it covers well, followed by the caramelised onion.
- Add the turkey (or aubergines and spinach in the vegetarian version) and close with the lid of the bread.
- Brush the outside of the bread with melted butter for even searing.
- Cooking the paninis
- Place the paninis on the hot griddle and press down with a heavy spatula, pot lid or flat frying pan to achieve that panini grill-style pressed effect.
- Cook for 3 to 4 minutes on each side or until the bread is crispy and golden brown and the cheese is completely melted.
- Turn only once to ensure even cooking without breaking the bread.
- Plating and Accompaniments
- Cut into diagonal halves and serve immediately.
- Accompany with grilled baby potatoes, pickled gherkins, or a green salad with mustard vinaigrette.
Final Tips and Pairings
- Alternative bread: You can also use focaccia bread, wholemeal ciabatta or day-old baguette.
- Extra flavour: Add fresh basil leaves or thin slices of sun-dried tomato to enrich the flavour profile.
- Recommended drinks: Pair with an amber ale, a slightly sweet white wine such as Gewürztraminer, or ginger lemonade if you prefer something non-alcoholic.
- Serving suggestion: Serve on a rustic wooden board, accompanied by grilled potatoes and a small bowl of extra mustard.
