A branding griddle is a heavy cast-iron plate with raised parallel ribs, heated until very hot and used to sear steaks, fish, or vegetables so they pick up the characteristic dark, caramelised grill lines. The ribs create intense localised contact heat that drives Maillard browning and flavour development, while the grooves allow fat to drain away. In professional kitchens it reproduces the appearance and taste of outdoor grilling without a charcoal grill. Proper preheating and light oiling prevent sticking, and the griddle’s thermal mass keeps temperatures stable when cold food hits the surface, ensuring even searing across a busy service.