Black & Decker Family-Sized Electric Griddle

Why I reached for this griddle

Weekend breakfast is the hardest test I can throw at any flat-top: pancakes, bacon, eggs, and a few hungry people hovering nearby. The Black & Decker griddle’s 10-by-20-inch surface promised space for up to eight servings at once, plus a warming tray and dishwasher-safe drip cup. After several weeks of regular use—breakfasts, quesadillas for lunch, and a burger night—I’ve got a clear sense of what this unit does well and where it comes up short.

Design and build

The griddle has a single-piece non-stick cooking surface with cool-touch handles and a click-and-lock thermostat that mates cleanly with the body. The probe engages with a reassuring click, and the dial markings are easy to read. It’s a fairly substantial piece of kit at a listed 12.1 pounds, and that heft is a plus: the base doesn’t skate around when you’re flipping pancakes or scraping fond off the surface.

The headline feature is the 10-by-20-inch cooking area. In practice, that means:

• Eight 4-inch pancakes at once, or
• A pound of bacon laid flat with space for eggs after you pull the first strips, or
• Four to six smash-style burgers without crowding

Underneath the right side, a slide-out warming tray holds finished batches until the rest catches up. Along the front, a removable drip cup collects grease; it’s dishwasher-safe, which makes cleanup painless.

The base is fully immersible once the temperature probe is removed—a rarity in countertop appliances and a meaningful advantage when it’s time to clean up sticky residues.

Heating and controls

The dial covers warm through 400°F. In my tests, preheating to 350°F took only a few minutes, with the surface stabilizing shortly after the indicator cycled. Using an IR thermometer and spot checks with a surface probe, I saw typical electric-griddle behavior:

• The center ran closest to set temperature, usually within about 10°F once settled.
• The long edges were a bit cooler—think 10–20°F down at the far corners.
• At 400°F, there was a brief overshoot before the cycling settled into a steady rhythm.

None of this is unusual for the category, and it didn’t stop me from getting even browning. If you’re doing finicky tasks (like crepes or very thin pancakes), bumping the dial a notch or rotating items from the edges toward the center mid-cook evens things out.

The click-and-lock mechanism on the thermostat kept the connection snug. I never had a dropout or dead zone, and the unit recovered heat reasonably quickly after a big temperature load, like adding a pound of cold burger patties.

On-the-griddle performance

• Pancakes: At 350–375°F, the non-stick surface released batter cleanly with minimal oil, and the first side developed an even golden color before the bubbles fully set. I could cook eight 4-inch pancakes at a time; the two in the far corners were a shade lighter, but still cooked through. Switching those pieces to the center for their second side solved that.

• Eggs: Over-easy and scrambled both slid around effortlessly. The non-stick is smooth rather than textured, which made it easy to corral whites with a silicone spatula. Sunny-side eggs set nicely at a lower “warm–300°F” range without browning the bottoms.

• Bacon: Strips crisped well at 350°F. Grease traveled toward the drip area reliably; I didn’t have to constantly shepherd it. I liked that there weren’t tall rims catching the spatula—scraping and directing fat felt natural.

• Burgers and sausage: At the 400°F ceiling, you get a respectable sear, especially with smash-style patties. That said, if you’re after cast-iron-level caramelization, the 400°F cap is a limiting factor. I got good browning and juicy interiors, but not that aggressive mahogany crust.

• Sandwiches and quesadillas: This is where the griddle shines. The broad surface for pressing and flipping, plus consistent medium heat, gave me crisp tortillas and evenly melted cheese without hotspots.

Noise is minimal; you can hear the thermostat cycle faintly. Splatter stays tame thanks to the flat plane and moderate temperature ceiling.

Grease management and the warming tray

The removable drip cup is basic but effective. It pulls straight out and clicks back in with positive engagement. Capacity was sufficient for a pound of bacon or a burger session; if you’re cooking fattier sausages for a crowd, plan to empty once mid-session. Because the cup is dishwasher-safe, I stopped dreading cleanup.

The warming tray is a nice convenience. It won’t hold food piping hot for long—think “keep the first batch edible while the second finishes,” not “buffet mode.” I used it to stash pancakes, tortillas, and toast. For anything greasy or fragile (like over-easy eggs), I still prefer a low oven or covered plate, but for dry items it works well and frees up the cooking surface.

Cleaning and maintenance

This is the part that often determines whether a griddle becomes a daily driver or a shelf queen. The combination of a fully immersible base (after removing the probe) and a non-stick surface makes cleanup quick:

• After cooking, I let the surface cool a bit, wipe off residue with a paper towel, then remove the probe.
• A warm, soapy sponge clears film in a minute or two. For sticky sugars (like pancake syrup drips), a brief soak in the sink is allowed since the base is immersible.
• The drip cup goes straight into the dishwasher.
• I avoid metal utensils and harsh abrasives; a silicone or nylon spatula preserved the coating nicely over several weeks.

The non-stick surface has held up well so far. As with all coatings, longevity comes down to utensils, heat, and storage. Don’t use aerosol sprays, which can leave gummy residue; a light brush of oil is plenty.

Safety and ergonomics

Cool-touch handles stayed comfortable to grip, even at higher temperatures. The unit sits low and stable, with enough clearance to slide a plate close to the edge when scooping food. I appreciate the weight here—12.1 pounds gives it a planted feel. The rim is low enough that you can use a wide spatula without bumping into a wall but high enough to discourage grease from running off.

If you need to reposition the griddle, do it only by the handles and only when you’re confident the surface is safe to move. As ever, remove the probe before cleaning and never immerse the thermostat or cord.

Where it falls short

• 400°F ceiling: This is fine for breakfast, sandwiches, and most weeknight tasks. It’s not ideal for deep searing or achieving steakhouse-level crusts. If you expect cast-iron performance, temper those expectations.

• Edge-to-edge consistency: The center-to-corner drop-off is modest, but it’s there. Rotating food or cooking in zones fixes it, yet perfectionists will notice.

• Footprint and storage: The 10-by-20 surface is the point, but it also means you’ll need a decent chunk of shelf or drawer space. It’s not enormous, just bigger than a standard skillet and not designed for tight vertical storage.

None of these are deal-breakers for me given the category and price band this griddle occupies, but they’re worth knowing before you buy.

Warranty and value

The two-year limited warranty is a step above the bare minimum and adds some peace of mind, especially with a non-stick appliance. The feature set—large surface, warming tray, removable dishwasher-safe drip cup, and an immersible base—feels well thought out. You’re not paying a premium for bells and whistles you won’t use; everything here contributes to either cooking or cleaning.

Bottom line and recommendation

After cooking a lot of breakfasts and a handful of lunches and dinners, I keep reaching for this griddle because it’s dependable, roomy, and easy to live with. The non-stick coating is cooperative, the thermostat is steady, and the ability to dunk the base in the sink simplifies the end-of-meal routine more than I expected. I do wish it could push past 400°F for an occasional hard sear, and the corners lag behind the center a touch. Neither issue has stopped me from using it multiple times a week.

I recommend this griddle if you want a large, straightforward electric surface for breakfasts, batch cooking, and flat-top favorites, with cleanup that won’t slow you down. It’s not a replacement for a ripping-hot cast-iron skillet, but as a family-ready workhorse for pancakes, eggs, bacon, sandwiches, and quesadillas, it’s a smart, well-balanced pick. The warming tray and dishwasher-safe drip cup are genuinely useful, and the fully immersible base makes it one of the easiest griddles to keep clean.