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Seasoning help

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  • JGo37
    replied
    I guess I'm lazy. I give the griddles and CI skillets / ovens a light shot from an oil aerosol can before every cook. Nothing sticks and I can generally rinse out the CI with hot water, season CI & griddle tops with a TBSP more and a paper towel, and be good to go next time.

    Leave a comment:


  • allsid
    replied
    VOL_EGGHEAD welcome to the pit!

    Different things are in play with a new griddle. Yes, seasoning helps, but bacon sticking can also be due to sugar in the bacon making it stick. You should not have to add oil to cook bacon but initially, with your first few cooks, a sturdy spatula will help you get under food and allow the browned bits to release. As mentioned, when it comes to seasoning, thin to win. A few tablespoons of oil should be dispersed with a paper towel and then burned off until the smoking stops.

    Good luck and griddle on!

    Leave a comment:


  • VOL_EGGHEAD
    replied
    Thank ya'll for the responses! I didn't put oil on before the bacon. Just gotta cook more on it. So I initially used canola oil but if you wanna switch oils to cook on, that shouldn't matter right???

    Leave a comment:


  • Spinaker
    replied
    Sometimes it takes weeks, it really depends on how much you use it and what you are cooking on the griddle.

    After you are done cooking, wipe the surface clean and add your favorite oil. I love to use Flax oil because it creates the best seasoning you can get. Apply the oil, and then wipe it off with a dry rag, you will still have a micro layer on the surface. Then turn the burners on high and allow it to smoke. Once it starts to smoke cut the heat and let it cool. Each time you do this, you are throwing down a layer of seasoning that will help you in the long run.

    Always use some cooking spray when cooking. There is no shame in cheating until the surface becomes truly non stick. It will also throw another layer of oil on the surface when you are cooking, an added plus.

    Leave a comment:


  • Mudkat
    replied
    Welcome to the Pit! Let's see that puppy in action when you get the chance!

    Leave a comment:


  • Frozen Smoke
    replied
    I have a Camp Chef and it came pre seasoned but I still seasoned it by cooking on it. Breakfast is a great way to get a good seasoning on a griddle because bacon and sausage both have a lot of fat content.

    I use grape seed oil on mine because of it's high smoke point. When done cooking I squirt water on the still hot griddle surface to steam up any stuck food bits and scrape it with a bench blade. Wioe down with paper towels (wear a glove or use a tongs for this so you don't burn your hands.)

    Add a little oil and cover the griddle. Let stand until cool then wipe excess off. Keep cooking on it and it will season up nicely!

    Leave a comment:


  • Troutman
    commented on 's reply
    Isn't that what she said???

  • FireMan
    replied
    Me thinks ya treat it just like a skillet. If not a little oil before then a skad of oil after cleaning. Then heat er up & ya should be good to go.

    Leave a comment:


  • HouseHomey
    replied
    Even in professional kitchens a light coat of something goes on even the most well seasoned flat tops.

    Sounds like you are just fine as mentioned about. You can always season a grill so don't worry too much. You have a quality product and the right approach.

    oil her up and let's see some bacon burgers or parrty melts with grilled onions. Oh Geeze, look what you've done, now I'm hungry and need a bite.

    Leave a comment:


  • Steve B
    replied
    It sounds like you have the right approach. I used peanut oil and ran all 4 burners on high for about 30min until most all of the oil smoked off. Than let it cool completely. and repeated 3 more times. As mentioned above I put down a little oil before each cook. And after the clean up I will let it cool down and spread some oil on the surface for storage.

    Leave a comment:


  • Nate
    replied
    Welcome from Indiana

    Leave a comment:


  • Steve R.
    replied
    ^ Yep. After seasoning, you still want to put down a little oil before cooking. I used flax seed oil, per the instructions, on my baby Blackstone, and it worked great. Haven't fired up the 36" yet, but I don't expect anything different.

    Leave a comment:


  • Mr. Bones
    replied
    Howdy from Kansas Territory, Welcome to Th Pit!

    Did ya put a lil splash of oil down, before th bacon went on? I haven't really had stuff try to stick, but on my first cook, I way underestimated how hot I had it, sittin at what th knobs said was a "Medium High" setting, and overcooked my first rack of bacon, some...

    It sounds like ya have made a proper seasonin of yer cooktop, do ya happen to have any pics to share? That will help analyze yer situation, an enable us to provide ya with more specific guidance...

    Glad to have ya here, an don't fret none, ya'll have that Blackstone figgered out, before very much longer!
    Last edited by Mr. Bones; August 27th, 2018, 06:13 AM.

    Leave a comment:


  • Huskee
    replied
    Let's get some more griddle experts in here to help ya. "HEY allsid Mr. Bones Spinaker Steve B !"

    Leave a comment:


  • leol2
    replied
    I seasoned mine 3 times with peanut oil. Nothing stuck to it after that. Are you sure you put it on fairly heavy and let it set on high heat? I always add a small amount of oil and spread with the spatula to make sure it stays stick free

    Leave a comment:

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