The Sunstone 24" Power Cirque with 19" Solid Steel Griddle is a game-changer for outdoor cooking enthusiasts in Austin and beyond. This compact powerhouse combines a high-output Triple Cirque™ burner system (delivering up to 65,000 BTUs across three heavy-duty cast burners) with a massive 19-inch diameter solid steel Mongolian-style griddle featuring a non-stick finish and integrated oil drip pan. Built from durable 18-gauge 304 stainless steel, it's designed for seamless integration into outdoor kitchens, built-in setups, or freestanding use—perfect for everything from breakfast pancakes and smash burgers to stir-fries, teppanyaki-style veggies, eggs, bacon, and even searing steaks or baking flatbreads.
Unlike standard stovetop or electric griddles, this gas-powered beast offers precise, high-heat control outdoors, rapid temperature recovery, and even heat distribution across the entire surface (about 284 square inches of cooking real estate—enough for 16+ burgers at once). The non-stick coated solid steel plate excels at creating crispy edges and restaurant-quality texture without excess oil, while the oil pan catches runoff for mess-free cooking and easy cleanup. Whether you're hosting a tailgate, family brunch, or weeknight dinner on the patio, griddling on the Power Cirque elevates everyday meals to pro level.
Griddling is a versatile, high-heat cooking technique that cooks food directly on a flat, evenly heated surface for uniform results, golden crusts, and minimal oil use. It's ideal for pancakes, hash browns, quesadillas, smash burgers, fried rice, Philly cheesesteaks, and more. If you're new to griddling or want to master it on your Sunstone setup, here's an expanded, pro-level guide packed with tips, safety notes, and best practices tailored to the Power Cirque's unique design.
Why Griddling on the Sunstone Power Cirque Beats Other Methods
- Superior Heat Power — The triple burners provide intense, adjustable flames for quick searing (high BTU output) or gentle simmering—far better than stovetop griddles that struggle with even heat or bulky electric models that lack outdoor flair.
- Even Cooking & Fast Recovery — Solid steel construction holds and distributes heat like a champ, so adding cold food doesn't drop temps dramatically.
- Non-Stick + Easy Maintenance — Factory non-stick finish reduces sticking; the oil pan keeps drippings contained.
- Versatility — Mongolian/teppanyaki style means you can cook multiple items at once, create zones (hot center for searing, cooler edges for warming), and even use it for indirect techniques.
- Outdoor Advantage — No kitchen smoke, perfect for Texas weather—griddle al fresco without indoor mess.
Step-by-Step: How to Griddle Like a Pro on Your Sunstone 24" Power Cirque
Follow these steps for flawless results every time. Always refer to your model's manual (available on sunstonemp.com) for exact setup and safety.
Safety First
- Never leave the unit unattended while burners are on.
- Ensure proper gas connection (LP or NG), perform leak tests, and keep flammable items away.
- Use in a well-ventilated outdoor area.
- Wear heat-resistant gloves; the griddle gets extremely hot (400–600°F+ possible).
- Prep & Season the Griddle (Especially First Use)
- Unbox and clean: Wipe away any factory residue with warm soapy water, rinse, and dry thoroughly.
- Season for longevity: Apply a thin layer of high-smoke-point oil (avocado, grapeseed, or canola) across the surface. Heat on medium-high until it smokes lightly (5–10 minutes), then wipe off excess. Repeat 2–3 times to build a natural non-stick patina. (The factory non-stick helps, but seasoning enhances it over time.)
- Install the griddle properly: Slide the 19" plate onto the Power Cirque base, ensuring the oil pan is positioned underneath.
- Preheat Properly – The Most Critical Step
- Turn on the gas supply and ignite burners using the piezo ignition (reliable and no matches needed).
- Start with all three Cirque burners on high to reach temp fast.
- Preheat for 10–15 minutes (or longer for ultra-hot searing—aim for 400–500°F+ for smash burgers, 350–400°F for eggs/pancakes).
- Test readiness: Flick water droplets onto the surface—they should dance and evaporate instantly (Leidenfrost effect). Or use an infrared thermometer for precision.
- Pro tip: Preheat zones—run outer burners lower for cooler edges if cooking delicate items alongside high-heat foods.
- Oil or Butter Strategically
- Add a thin layer of high-smoke-point oil or butter right before food hits the surface (use a brush, paper towel, or squirt bottle).
- Too much oil = greasy food; too little = sticking. Start minimal—the non-stick surface shines here.
- For flavor: Infuse oils with garlic, herbs, or spices.
- Cook Smart – Batches, Zones & Technique
- Cook in batches: Don't overcrowd—leave space for heat circulation and easy flipping.
- Develop crust first: Let food sit undisturbed until edges brown and release naturally (2–5 minutes depending on item). Flip only once for even cooking and perfect sear.
- Zone cooking: Use the triple burners to create hot (center/high) and cooler (edges/low) areas—sear proteins in the middle, finish veggies or eggs on the sides.
- Stir-fry/teppanyaki style: Use spatulas to move food around for even contact.
- Clean & Maintain for Longevity
- While hot (but not scorching): Scrape off residue with a metal spatula or scraper.
- Let cool slightly, then wipe with a damp cloth or sponge (no harsh abrasives on non-stick).
- For stubborn bits: Use a bit of water to steam-loosen, then scrape.
- Oil pan: Empty and wipe after each use to prevent buildup.
- Post-season: Apply a light oil coat before storage. Cover with the included vinyl cover.
- Deep clean seasonally: Remove griddle, wash with mild soap if needed, re-season.
Pro Tips to Take Your Griddling to the Next Level
- Temperature Guide — 250–300°F: Low/slow (eggs, pancakes); 350–400°F: Medium (veggies, sandwiches); 450°F+: High (smash burgers, searing).
- Food Ideas — Breakfast: Pancakes, bacon, hash browns. Lunch/Dinner: Smash burgers, Philly cheesesteaks, fried rice, hibachi veggies/chicken. Desserts: Even griddle cookies or pineapple!
- Accessories — Pair with Sunstone tools like dome lids for steaming or extra spatulas for efficiency.
- Weather Adjustments — In windy Austin conditions, shield the unit or add preheat time.
- Common Mistakes to Avoid — Flipping too early (causes tearing), overcrowding (steams instead of sears), skipping preheat (uneven results).
Griddling on the Sunstone 24" Power Cirque turns your outdoor space into a professional teppanyaki station—fun, flavorful, and impressively easy once you nail the basics. Fire it up, experiment with zones, and enjoy restaurant-quality meals at home without the cleanup hassle.
Want recipes optimized for this griddle (e.g., ultimate smash burgers or breakfast feast ideas), accessory recommendations, or troubleshooting for your setup? Drop the details! 🔥🍳