C738 Cast Iron Griddle: Old-School Charm With Its Own Stubborn Streak

Nothing says “breakfast for a crowd” quite like a cast iron griddle, especially one built to hold its own on a big kitchen range. If you’re considering the C738 model (the one meant for certain GE gas ranges), here’s what you’re really signing up for.

So, first thing: this pan was specifically designed to fit selected GE ranges—not the generic “close enough” models. Before you get excited about giving your stove that diner-style upgrade, measure carefully. No kidding: this thing is a behemoth—expect it to sprawl nearly two feet across and weigh in at more than ten pounds. If your stove isn’t compatible, you’ll be stuck with a pan that only leaves your back sore and your storage shelf crowded.

Once it’s home (and hopefully the right size), you’ll appreciate how much thermal mass it brings. It sits there and heats up like an anchor—ideal for pancakes, French toast, grilled cheese, or searing off a few burgers. The heat is steady, and the surface has that “barely improved in a hundred years” feel: old cast iron, no slick coating, no shortcuts. Get it hot and use it with some oil, and most breakfast foods will cooperate. Don’t cheat on the preheat, though—if you rush things or get stingy with the oil, eggs in particular will stick, and you’ll earn yourself a messy spatula. Even heat is mostly there, but if you get impatient, you’ll notice some patchiness. That’s traditional cast iron—beautiful when you respect it, stubborn when you don’t.

But let’s talk about the downside: this griddle is a literal handful. Dragging it to the sink makes you understand why grandparents had forearms like steel cables. If you’re the sort who treats your gear rough or hates heavy lifting, you might start shopping for lighter pans before week’s end. Setting this pan down too hard could crack a tile, and more than one countertop has the scars to prove it.

Cleaning is also its own process. Ditch the dishwasher fantasy—this griddle does best with a stiff brush, hot water, and not a drop of soap. Dry it right away and keep a bottle of oil handy to rub it down afterward. In humid climates, especially up north where the mud sticks around, leave it wet for an afternoon and the surface will spot with rust. This is not for the absent-minded (or the lazy).

Versatility? Somewhat limited. If you own the right range, or you’re willing to fire up a grill or open flame, it handles the basics with style. But don’t expect it to fill in for every flat pan under the sun. It excels at hearty, rustic cooking, but stir-fries or perfectly even crepes are pushing your luck. If you want nonstick convenience or light, easy handling, this isn’t your huckleberry.

Who is it best for? If you still believe in seasoning pans by hand, have a soft spot for cookware you might hand down to a grandkid, and don’t mind a mini workout every weekend, go for it. If you think of cleaning as just another part of meal prep and you get sentimental about kitchen gear that outlasts presidents, you’ll probably love this thing—quirks and all.

On the other hand, if you’re hoping for fast clean-up, low-maintenance care, or you fear banged knuckles and heavy lifting, pick a lighter, modern skillet. Cast iron is sturdy, reliable, and has plenty of charm, but it’s also as stubborn as the relatives who pass it down.

It’s a slab of tradition, as likely to frustrate as to please—and life’s too short for cooking gear that gives you grief every time you pull it off the shelf. So check your range, check your biceps, and then decide if you’re ready for the real old-school deal.