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Eric D

What is the Best way to Season a New Griddle?

7 posts in this topic

All you long time griddle users, how about some suggestions on how to season and care for your griddle?

 

Have you found anything that makes it more nonstick?

 

How do you clean it?

 

How do you store it?

 

 

Thanks,

 

Eric D :D

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Well, I use mine alot for breakfast so the bacon grease has done a fantastic job of keeping it non stick, seasoning it, and keeping it from rusting. All you really need to do is keep it well oiled during storage and you are set. I store mine underneath the grill on its side sitting on some paper towels. As for cleaning, I heat it up and wipe it down with an oil coated rag. TAkes off all the old stuff and leaves a nice thin coat of oil. When I'm finished I just wipe it down the same way. I've used it for veggies and steaks also. I prep it the same way for those as well. Love the griddle!!!! :D

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Cast iron unlike stainless or aluminum is porus. For a new pot or griddle coat the entire pot or griddle cooking oil , place in the oven for an hour or two to season the cast iron. When done, cool and wipe off excess oil. Repeat for improved performance. It will get better with regular use. You can also do the seasoning on the grill if you choose.

 

I use a hard brass grill brush to remove charred material immediately after removing meat from the grill. Turn the burner off and allow to cool while you enjoy that great meal and glass of good wine. Finsh the clean up witih soap and water as needed and dry in the oven. Until you obtain a really good seasoning of the cast iron you may need to wipe down with cooking oil before storing.

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Does it matter what type of oil? Vegetable, olive, peanut, lard???

 

Eric D

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I failed to mention that some cast iron now is sold "preseasoned" and ready for use. In which case simple wash with soap & water, wipe with tin layer of any cooking oil and proceed to use. In either case wash new cast iron to remove the protective coating applied by mfg. before doing the seasoning process.

 

Most recommend that oils high in saturated fats be used. Lard, bacon grease, or hydrogenated cooking oil (Crisco) can be used. Avoid adding an excessive amount of oil which can result in "gumming" the surface. If that happens simple wipe or scrape it down, add more oil and continue. If you season over an open burner or gas cooker for example be aware that the oil can ignite if over heated. In one case I witnessed this happen when a pereson unknowingly used a full pot of oil and a gas cooker.....Not Pretty!

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I failed to mention that some cast iron now is sold "preseasoned" and ready for use.
I purchased a preseasoned small griddle that I washed, oven dryed, and oiled before use per the instructions that came with it. Well, it really wasn't non stick for me. In fact the tuna steaks I tried to sear on it stuck really bad. Man, what a disapointment. I'll try to season it more before using it again. Maybe I should cook some bacon on it too?

 

Avoid adding an excessive amount of oil which can result in "gumming" the surface.
Yep, I've done this little trick too. I have a cast iron pot that ended up getting the gummes.

 

Thanks reddog for the suggestions,

 

Eric D

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Cast iron unlike stainless or aluminum is porus. For a new pot or griddle coat the entire pot or griddle cooking oil , place in the oven for an hour or two to season the cast iron. When done, cool and wipe off excess oil. Repeat for improved performance. It will get better with regular use. You can also do the seasoning on the grill if you choose.

 

I use a hard brass grill brush to remove charred material immediately after removing meat from the grill. Turn the burner off and allow to cool while you enjoy that great meal and glass of good wine. Finsh the clean up witih soap and water as needed and dry in the oven. Until you obtain a really good seasoning of the cast iron you may need to wipe down with cooking oil before storing.

 

Mine is well seasoned Sunshine griddle, so I just give it a light spay or brush with EVOO while preheating. None of the items I cook on it really stick. After grilling, I just turn on the heat high and scrape it with the spaula, and maybe use some water. A quick wipe with paper towel to wipe off any loose particles that may remain. Because i have the 5 burner unit. I normally leave it in place on the grill. I don't really oil it after use. I have never washed it the washer, and it normally looks cleaner than the grates after brushing as described in this forum.

 

I have never done a blacken fish, but grill salmon and other fish on low to medium heat with a little EVOO. These have never stuck to the griddle.

This is my experience with the griddle.

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