Cast Iron Griddles by Victoria

A cast iron griddle is a flat, wide pan with low sides, built to give you even heat across the whole surface. That shape is why it is the go-to pan for tortillas, pancakes, grilled cheese and smash burgers, and why every home kitchen ends up needing one. Victoria has been casting griddles, comals and tawas in Medellín, Colombia since 1939. This collection covers the full range: round comals, reversible grill griddles that flip from flat to ridged, extra large plates that span two burners, and tawas for dosa and budare-style cooking. Every piece ships pre-seasoned, so you can wash it and cook the day it arrives.

Cast Iron Griddles in Every Shape and Size

The line runs from 10.5 to 20 inches, in the shapes cooks actually use:

• 10.5 inch comal griddle, the round everyday comal for tortillas, arepas and crepes
• 12 inch comal and pizza pan for flatbreads, baking and oven work
• 12.5 inch round reversible griddle, flat on one side and ridged on the other
• 13 x 8.5 inch dual-handle griddle for a compact stovetop setup
• 18.5 x 10 inch double burner griddle, a rectangular plate that spans two burners
• 20 x 14 inch extra large reversible griddle, the biggest surface in the line
• 12 and 15 inch tawa and budare, a flat round plate for dosa, roti and budare-style cooking

If you cook for a family, start at 12.5 inches or wider. On a small stove, the round comals sit on a single burner without hanging over the edge.

What Is a Comal?

A comal is the flat griddle at the center of Mexican, Central American and Colombian kitchens. It is used for tortillas, pupusas, arepas, quesadillas and crepes, and in the U.S. it does the same work for pancakes, eggs and reheating flatbreads without drying them out. A cast iron comal heats slowly and then holds its temperature, which is exactly what you want when a stack of tortillas needs steady, even heat. The 10.5 inch comal fits a single small burner; the 12 inch gives a family room for bigger batches. The same idea shows up in other cuisines under other names: the tawa for dosa and roti, the budare in Venezuela and Colombia.

Tawa and Budare for Dosa and Roti

India and Latin America build the same pan twice. A tawa is the Indian flat griddle for dosa, roti and paratha, and the budare is its Venezuelan and Colombian cousin for arepas. The job is identical: a wide, smooth plate that reaches high heat and lets you spread a thin batter or dough before it sets. Our cast iron tawas come in 12 and 15 inches, so you can match the size to your stove. For dosa, heat the 12 inch tawa well, add a few drops of oil and spread the batter in thin circles; the first few may stick until the seasoning takes over. For arepas, the budare turns out dough discs batch after batch on steady heat.

Reversible Griddles: Two Sides, Two Jobs

A reversible griddle gives you a flat plate on one side and a ridged grill on the other. Flip it flat for pancakes, eggs and sandwiches. Flip it ridged for burgers, bacon and vegetables, where the grooves lift the food away from fat and leave dark grill marks. The two large reversible griddles are built for big jobs: the 18.5 x 10 inch double burner griddle spans two stovetop burners, and the 20 x 14 inch extra large griddle turns a home stove into a flat top for a full breakfast or a family batch. One pan covers both surfaces, so you skip the extra storage.

Pre-Seasoned and Ready to Cook

Every Victoria griddle ships pre-seasoned, so the surface arrives protected and ready for its first wash and cook. Seasoning is simply oil that has baked onto the iron, and it builds up gradually over time. Food release improves as the seasoning develops; this is a naturally seasoned cooking surface, not a synthetic coating, so heat, fat and technique still matter. Wash by hand, dry it completely and store it dry. None of this care takes more than a minute. Our before first use guide walks through the first steps and what to expect during the first few cooks.

Pancakes, Burgers and Steaks on the Flat Top

Flat top cooking is about surface, not flames. Because a griddle spreads heat across its whole width, you can work several zones at once: pancakes on one side, bacon on the other, eggs finishing last. Smash burgers are the classic move, pressed thin and seared hard on the flat plate. Steaks work on a griddle too: the flat side sears a thin cut quickly, and the ridged side of a reversible griddle gives you the grill marks people look for. Give the plate time to preheat, use a high-smoke-point oil, and keep the food dry so it sears instead of steaming. If you would rather keep steak work on a dedicated pan, our square cast iron grill pan is built for it, and our guide to the perfect ribeye covers heat and timing step by step.

The Victoria Difference

Victoria is a third-generation, family-owned company. We cast, finish, season and inspect our cookware in our own foundry in Medellín, Colombia, a process we have run since 1939, with team members who have worked the foundry for more than four decades. Because every step happens under one roof, quality control stays in our hands from molten iron to finished pan. The griddles are solid cast iron with handles you can grip with a folded towel or an oven mitt, and they work on gas, electric and ceramic cooktops, on induction and over a campfire wherever the product page confirms it. Built this way, a griddle keeps cooking for decades, not seasons.

Cast Iron Griddle Questions, Answered

What is a comal used for?

Tortillas, pupusas, arepas, quesadillas and any flatbread you want warmed without drying. A cast iron comal holds even heat across its surface, so batches come out consistent from the first tortilla to the last.

What can you cook on a cast iron griddle?

Breakfast comes first: pancakes, bacon, eggs and hash. Beyond that, smash burgers, grilled cheese, quesadillas, seared vegetables and flatbreads. Warming tortillas and reheating pizza also work well. The grill side of a reversible griddle adds burgers, chicken and kebabs with grill marks.

What is the difference between a griddle and a skillet?

Sides and surface. A skillet has tall, curved sides for tossing and braising; a griddle is a wide, flat plate for space and steady heat. Pancakes slide on a griddle the way they never do in a skillet, and a skillet handles stir-fries and deep dishes a griddle cannot. Most kitchens use both.

Is a reversible cast iron griddle worth it?

Yes, when you want grill and flat-top work in one pan. You get a ridged side for marks and fat drainage and a flat side for everything else, which matters most in small kitchens with little storage.

Can a cast iron griddle work on induction or a campfire?

Cast iron works on any heat source, and Victoria griddles run on gas, electric and ceramic cooktops, on induction and over a campfire wherever the product page confirms it. Check the specific model before buying if campfire cooking is the plan.

How do I clean a cast iron griddle?

Wash by hand with warm water and a little mild soap when needed, dry completely right away and rub on a thin layer of cooking oil before storing. Avoid long soaks. If food sticks in the first weeks, keep cooking; release improves as the pan builds seasoning.

A griddle is the pan that makes breakfasts, flatbreads and burgers feel easy. Pick the size that fits your stove and start cooking; Victoria has been casting these for generations. Explore the full collection and find yours.