Grilled chicken with crispy skin, asparagus and fresh tomato salad

Why you should cook chicken and asparagus on a carbon steel griddle

Grilled chicken with skin and crispy green asparagus is a classic – but if you want to take both the taste and the frying surface to the next level, a carbon steel frying pan is the way to go. Indispensable. Where a regular grill grate lets juices and heat escape between the grooves, a solid grill plate creates a concentrated and even heating surface, which results in crispier skin, a better-looking roasting crust and more precise cooking.

For this particular recipe, we used Qookware's new carbon steel griddle – and it transformed both the chicken and the asparagus. The chicken gets crispy, golden skin without the risk of flare-ups from fat dripping into the coals. At the same time, the meat stays juicy because the heat is distributed evenly and remains stable throughout the grilling process.

The asparagus also gets a boost. On a carbon steel plate, they can be turned easily and quickly, and because the surface is closed, you avoid them falling between the grooves. They get beautiful grill marks, retain their bite and taste more intensely because the heat seals them quickly.

Carbon steel heats up quickly and reacts precisely – that's why the griddle is not just a grill accessory, but a professional tool in the outdoor kitchen. It's not only suitable for meat and vegetables, but also for smash burgers, quesadillas and pancakes. It's a tool you'll want to use again and again, both on the grill and over a campfire or gas burner.

If you want to make your barbecue dishes more uniform, easier and tastier – a carbon steel grill plate is the way to go.