Napoleon’s porcelain-coated cast iron griddle turns your Prestige®/Prestige® PRO barbecue – and the integrated 500 and 700 Series griddle heads – into a versatile and powerful griddle cooking station. Its thermal mass, slightly sloped surface and raised edges give you control and even results for smash burgers, delicate fish, crispy vegetables or complete breakfasts without losing the grilling touch.
🔩 Materials and construction
The cast iron body provides outstanding thermal inertia that stabilises the temperature and minimises fluctuations when cold food is added. Porcelain enamel seals the surface to resist rust, facilitates cleaning and reduces sticking without the need for aggressive curing, while maintaining the typical sealing ability of cast iron.
⚙️ Outstanding features
The surface is designed with a slight slope that conducts grease to the front, reducing fumes and improving browning. The perimeter rim prevents drips, splashes and flare-ups, while its format allows it to be used in place of the grates or directly on top of them depending on the recipe you fancy.
🚀 Performance and efficiency
The cast iron + enamel combination distributes heat evenly from corner to corner and retains temperature between batches, resulting in consistent searing and fast recovery times when loading the griddle with multiple servings. This thermal stability promotes flat, repeatable cooking, which is key in volume preparations.
🧩 Compatibilities and assembly
It is sized to fit Prestige® and Prestige® PRO gas barbecues, as well as the 500 and 700 series integrated grill heads. This “custom” fit makes it easy to position it in your preferred area of the grill, even combining it with grates to create mixed heat areas in the same service.
🎨 Design and aesthetics
The black porcelain finish looks clean and professional, integrates well in modern outdoor kitchens and also conceals minor marks of use. The high rim draws a functional outline that holds sauces and juices without detracting from the usable cooking surface.
🍳 Culinary benefits
In grilled recipes it preserves juices and enhances the Maillard in meats, seafood and vegetables; for breakfast it keeps eggs, pancakes and bacon under control without them falling through the grates; and in smash burgers it achieves even crusts. All with the added flavour of cooking on your barbecue.
🛡️ Safety and ease of use
The grease-evacuating slope and anti-splatter rim help prevent unexpected flare-ups. The porcelain enamel simplifies subsequent cleaning, reducing handling while the burner is still hot and therefore the risk of contact accidents.
🏕️ Applications outside the barbecue
In addition to its main use on compatible barbecues, the griddle is useful for hot “mise en place” next to the grill or for keeping sauces and side dishes at temperature outdoors. The support base should always be stable and heat resistant.
Use and maintenance
Proper maintenance extends the life of enamelled cast iron and maintains stable thermal performance. The idea is to
preheat slowly,
avoid thermal shocks,
clean while warm and
protect the surface between uses. Here is a practical and safe plan.
🔧 Start-up
- Preheat the barbecue with the griddle in place for 10–15 minutes on medium heat.
- Coat with a thin film of high-smoke-point oil before the first batch.
🍽️ During cooking
- Divide the surface into zones: one side for searing and the other for finishing.
- Avoid overloading so as not to lose too much heat.
- Use a straight metal spatula to handle and deglaze.
🧼 Cleaning (with safe, temperate equipment)
- Deglaze with a splash of warm water or vinegar when the griddle is warm.
- Scrape gently with a spatula and remove any residue.
- Dry thoroughly and, if desired, apply a very thin layer of oil before storing.
🛡️ Care and safety
- Do not apply cold water to a very hot griddle.
- Avoid abrasives that could damage the enamel.
- Store in a dry place; if left outdoors, protect with a cover.
🍤Recipe for grilled king prawns with garlic and parsley
This recipe makes the most of the grill: direct heat, a continuous surface and quick browning that preserves the juiciness of the prawns. The garlic and parsley are added at the end so that they add aroma without burning, while a squeeze of lemon brings out the flavours. Ideal as a starter or for making toasted sandwiches with mild aioli.
⏱️ Time and servings
- 10–12 minutes total
- 4 servings as a starter
🧾 Ingredients
- 16–20 raw king prawns, thawed and thoroughly dried
- 2–3 tablespoons mild olive oil (one with a high smoke point)
- 3 cloves garlic, finely chopped
- 1 large bunch fresh parsley, finely chopped
- 1 lemon (juice and finely grated zest)
- Sea salt and black pepper
- Optional: a pinch of chilli or chilli flakes
🔥 Preparation on the griddle
- Preheat: Heat the griddle for 10 minutes over medium-high heat. Brush with a thin layer of oil.
- Drying and seasoning: Dry the prawns thoroughly with paper towels. Season lightly with salt and pepper.
- Searing: Place them in a single layer without crowding them. Cook for 1.5–2 minutes per side until they turn a deep pink colour and golden brown spots appear.
- Garlic and parsley: Reduce the heat to medium. Add the chopped garlic with a tablespoon of oil to one side of the griddle; when fragrant (20–30 seconds), mix in the parsley and return to the prawns.
- Acidic finish: Turn off the heat or reduce to minimum. Grate a little lemon zest on top and squeeze a few drops of juice. Adjust the salt.
- Serving: Serve immediately. Accompany with crusty bread or on a bed of rocket with salt flakes.
💡 Tips for professional results
- Work in batches if necessary so that the griddle does not lose temperature.
- If the prawns release liquid, this is a sign of excess moisture: dry them better or turn up the heat slightly.
- For a smoky flavour, close the lid for 30–40 seconds between turning.
🍄 Mushrooms ‘a la marinera’
🍽️ Serves 4 (tapa/starter)
- 600–700 g of meaty mushrooms (oyster, portobello or large shiitake)
- 3–4 tbsp olive oil (mild, good smoke point)
- 3 cloves garlic, finely chopped
- 2 tbsp fresh parsley, finely chopped
- ½ lemon (juice) and a little finely grated zest
- 50 ml dry white wine (optional; see alcohol-free alternative below)
- Fine salt and black pepper
- Optional: a pinch of chilli or chilli flakes
🔪 Mise en place
- Cleaning: Wipe the mushrooms with a damp cloth or brush; avoid getting them wet.
- Cutting: 7–8 mm slices for oyster/portobello mushrooms; if they are very large, cut into strips.
- Drying: Dry them thoroughly; moisture is the enemy of browning.
- Aromatics: Garlic and parsley ready and separated. Lemon, prepared for grating and squeezing at the end.
🔥 Preheating and work areas
- Heat the griddle for 10 minutes on medium-high. Brush with a thin film of oil.
- Leave one side free to work with the garlic and deglaze without burning it.
👩🍳 Step-by-step cooking
- Searing (2–3 min): Place the mushrooms in a single layer, without piling them up. Do not move them until you see brown edges.
- Turn and brown (2–3 min): Turn them over; increase the heat slightly if the griddle has lost temperature.
- Scented garlic (20–30 s): On the free side, add 1 tbsp of oil and the garlic. When it begins to smell (not brown), add it to the mushrooms.
- Quick marinara (40–60 seconds):
- With wine: Add 50 ml of white wine and scrape the bottom with a spatula to deglaze. Allow to bubble and reduce almost completely.
- Without alcohol: Use 30 ml of vegetable stock + 1 tablespoon of mild vinegar or a few drops of lemon juice; reduce in the same way.
- Parsley and finishing touches (10–15 sec): Turn off the heat or reduce to minimum, add the parsley, grate a little lemon and squeeze a few drops of juice. Season with salt and pepper at the end so that they don't release water prematurely.
- Optional spice: A dash of chilli if you like.
💡 Texture tips
- Do not salt at the beginning: salt at the end; salting too early causes them to sweat.
- Space between pieces: if they do not fit, cook in batches.
- Very hot griddle: the mushroom should sizzle on contact.
- Just enough oil: enough to conduct the heat, but without flooding.
🧂 Quick variations (same technique)
- Lightly smoked: close the lid for 30–40 seconds after deglazing to give them a charred flavour.
- Touch of paprika: turn off the heat and sprinkle with sweet paprika; mix off the heat so it doesn't become bitter.
- Extra crunch: finish with toasted sliced almonds or crispy breadcrumbs.
🥗 Serving and accompaniments
- Toast with mild aioli or lemon hummus.
- Vegan tacos with pickled onion and coriander.
- Polenta or potatoes grilled as a base.
- Finish with a drizzle of EVOO and salt flakes.
🧪 Troubleshooting
- They are watery: turn up the heat, cook in batches and check the initial drying.
- Bitter garlic: you have overcooked it; cook it separately and add it at the end.
- Not browned: probably too little heat or too many mushrooms together.
🧊 Storage
- Best when freshly made. If there are leftovers, store in a closed container in the refrigerator for up to 24 hours and reheat for 1–2 minutes on a hot griddle or in a frying pan.
