Always wash a new griddle with soap prior to using it. This removes the cooking oil it is pre-seasoned with to prevent damage and rust during shipping. If you’re seasoning an old griddle, skip this step—applying soap on a used griddle can actually damage the plate coating permanently.
Always use oils that are high in fatty acids—indicated as a fat percentage on the nutrition information label—for optimal bonding with the griddle plate. Avoid products with trans fatty acids, which have been connected to health problems like coronary artery disease, weight gain, and liver dysfunction.
Put on heat-resistant gloves for safety. Make sure your griddle is completely dry before turning on your burners. For griddles with specific temperature settings, turn the knob to 350 °F (177 °C).
Be sure not to leave any dry spots or thick oil puddles.
Be sure to clean the sides facing outward from the griddle as well.
Hold your hand about 1 inch (2. 5 cm) over the griddle to see if it’s still hot.
Mix up your oils to create different flavor combinations. For example, use extra virgin olive oil for the first two rounds and top it off with coconut oil for the third round.
Be sure to wait until the grill has cooled before wetting it lightly.
Leave the zipper of your carry bag open 2 to 4 inches (5. 1 to 10. 2 cm) to prevent rusting.
Pour ¼ cup (32 grams) of salt over tough areas to help the cleaning process.
Purchase steel wool and sandpaper from home hardware stores and kitchen supply stores, respectively.
Always coat your griddle after removing food buildup and rust. Over time, your griddle top should become blacker and more resistant to sticking. If it’s not, you’re not maintaining it properly.
