Carrizo Griddle

Carrizo Griddle

$ 285.00
$ 285.00
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Carrizo Griddle
  • Carrizo Griddle
  • Carrizo Griddle
  • Carrizo Griddle
  • Carrizo Griddle
  • Carrizo Griddle
  • Carrizo Griddle
  • Carrizo Griddle
  • Carrizo Griddle
  • Carrizo Griddle
  • Carrizo Griddle
  • Carrizo Griddle
  • Carrizo Griddle
  • Carrizo Griddle
  • Carrizo Griddle
Carrizo Griddle

Limited Batch

Carrizo Griddle

Made with Carbon Steel. Responsive like stainless, durable like cast-iron

$ 285.00
$ 285.00
Shipping calculated at checkout.

Pickup available at Santa Barbara Forge

Usually ready in 5+ days

Carrizo Griddle

Santa Barbara Forge

Pickup available, usually ready in 5+ days

626 E. Gutierrez St.
SANTA BARBARA CA 93103
United States

+18054551009

100 Total Available – First Shipments in May

The Carrizo Griddle is a long-form cooking surface built for fire, flame, and modern induction cooktops. Measuring approximately 20 × 9 inches (not including the handles), it spans across standard full-size ranges, giving you a generous working area while maintaining the responsiveness and control of carbon steel.

Perfect for:

  • Full breakfast spreads—eggs, bacon, hash browns, pancakes all at once
  • Cooking across multiple burners for even heat and more control
  • Live fire or oven use, from weeknight meals to outdoor cooking

It features two integrated handles—modern in form, handmade the old way, and designed for balance when moving between stovetop, oven, or open flame.

Each piece carries the marks of its making. Slight variations in shape, finish, and color are natural and do not affect performance.

Made here in our shop in Santa Barbara, California.
Dimensions

Approximate dimensions:

• 22.5" length from handle to handle
• 20" length from rim to rim
• 11" width from rim to rim
• 8"x 17" flat interior cooking surface.
• 1" from table to rim
• 10 gauge steel (thickness of ~.135in)
• Approx. weight 8 lbs
Why Carbon Steel?

Carbon steel is the original chef’s choice — the link between cast iron’s heat retention and stainless steel’s finesse. It heats fast, sears beautifully, and develops a natural non-stick surface the more you cook.

Ours are shaped, forged and seasoned right here in Santa Barbara. Like a good leather jacket, they only get better with age and use.

Read more on The Blacksmith's Journal → Why Professional Chefs Choose Carbon Steel
Seasoning & Care

Treat your carbon steel like cast iron’s cooler cousin — keep it dry, keep it oiled, and it’ll reward you for life. After cooking, wipe it clean, heat it briefly to dry, then rub on a thin layer of oil to protect the surface.

The secret is consistency over complexity. Regular light care beats any deep-clean ritual. Every use adds to your seasoning, building that dark patina that makes the pan naturally non-stick and uniquely yours.

Need to re-season? It’s easier than you think.

Read the full guide → Carbon Steel Pan Seasoning & Care Guide

This is how we make things

From our shop in Santa Barbara, Dan introduces the Carrizo Griddle - what it is, how it's forged, and why we built it.

The griddle your kitchen's been missing

Responsive like stainless, durable like cast iron. Whether it's breakfast or a proper sear, the Carrizo handles it without fuss.

Limited Batch — 1/100

This first run is limited to 100 pieces. Future iterations may evolve in form and finish.

Made by hand, one at a time

The Carrizo is the newest piece from our forge. Like everything we make, there are only so many of them.

Wide landscape of a golden field with rolling hills under a clear sky.

Carrizo

The Carrizo Plain sits just inland from us – wide, quiet, and largely untouched. It’s a place defined by openness: long horizons, wind, and the kind of stillness you don’t find near the coast.

The Carrizo Griddle takes its name from that landscape. Broad, simple, and built for cooking without constraint.

Like a good leather jacket, our cookware only gets better with age

As your pan builds it's season it will change gracefully and become even more non-stick.
Learn more about seasoning and care
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The Blacksmith's Journal
Why Professional Chefs Choose Carbon Steel (And Why You Should Too)

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Walk into any professional kitchen and you'll notice the same sight: rows of darkened, well-seasoned metal pans commanding the stovetop. These aren't cast iron pans—they're carbon steel, the cookware industry's...