In article >, Drew Cutter >
wrote:

> Question : what should i look for in a two burner grill/griddle plate.
> For run off of meat juices , etc ? I did a allot size search to find one
> that would fit over the grill of the electric grill / griddle.

For tappenyaki, first and formost, Stainless steel surface, or hard
anodized aluminum, but regardless, NO NON-STICK. Tappenyaki involves
cutting food on the grill surface during cooking, so I cannot stress
this point enough.

That said, juice flow is minimal. Tappenyaki is dryer than stir fry.
Juices cooking out don't flow far before boiling off, and the fluids
added are just enough to moisten. You do not end up with anything stew
like, like you can on some stir fry dishes. Also, remember that like
stir fry, this is high heat. Another reason to avoid non-stick, as most
non-stic surfaces do not like this high a heat level.

I should also add that in cleaning, you will never get a polished,
like-new surface. Anyone who has been to a tappenyaki restaurant that
has been open for a while can tell you that the cook surfaces at the
tables do have permanent char stains that won't wash away. This is
normal and acceptable.

jt