What you griddle users do as far as cleaning after use?

I have seasoned the piss out of the top, but I'm wondering about the cleaning regime. What do you guys do?

This message has been edited. Last edited by: Pyker,

Heat it up,squirt water on it to steam off left over food and scrape it off. Wipe it down and then oil while still warm. Takes about 3 minutes.

Use a pumice brick with a little oil, rub gently to avoid removing the seasoning and wipe clean with a rag.

https://www.amazon.com/Avant-G...dExvZ0NsaWNrPXRydWU=

Those Benny Hana guys put water on the grill, toss on a damp towel with a steel wool pad under it and scrub.

Heres some tips..

https://www.partstown.com/abou...p-griddle-or-plancha

^^^Those techniques and a 4" razer scraper work great with a stainless steel griddle, but not so much with carbon steel or cast iron griddles where you want to retain the seasoning.

First I scrape most of the grease into the catch tray and then I let my griddle cool down to around 200 degrees, squirt some water on it, and then scrub it with a scrub pad and wipe clean with a clean cloth towel.

As said earlier, that all takes around three minutes...tops.

quote:

Originally posted by lastmanstanding:
Heat it up,squirt water on it to steam off left over food and scrape it off. Wipe it down and then oil while still warm. Takes about 3 minutes.

This.

quote:

Originally posted by tigereye313:

quote:

Originally posted by lastmanstanding:
Heat it up,squirt water on it to steam off left over food and scrape it off. Wipe it down and then oil while still warm. Takes about 3 minutes.

This.

Same here. Quick and easy.

Scrape off the garbage and I lean mine over the sink. Then use one of the chain mail scrubbers and some water. Re-oil as necessary.

Those chain mail scrubbers are awesome.

Thanks guys. How often do you re-season? What do you use and what's your process?

quote:

Originally posted by Pyker:
Thanks guys. How often do you re-season? What do you use and what's your process?

If you follow my procedure for cleaning above you are re-seasoning every time after cooking.
Also no need to use and abrasive like a chain mail or steel wool if you have a good season on it. Something that aggressive will remove some of you're seasoning. I use those things when I'm cleaning up a old piece of iron or after one of my boys took my old 14" Griswold pan fishing to fry fish in it and brought it back a month later
without ever cleaning it. I had to use a chain mail in spots. That's why I like steaming very non aggressive.

quote:

Originally posted by lastmanstanding:

quote:

Originally posted by Pyker:
Thanks guys. How often do you re-season? What do you use and what's your process?

If you follow my procedure for cleaning above you are re-seasoning every time after cooking.

I've watched videos that specifically say something along the lines of: re-season the top after every 10-15 uses - over and above the oil application after cleaning. Is this a 'belt and braces' approach or really unnecessary?

quote:

Originally posted by Pyker:

quote:

Originally posted by lastmanstanding:

quote:

Originally posted by Pyker:
Thanks guys. How often do you re-season? What do you use and what's your process?

If you follow my procedure for cleaning above you are re-seasoning every time after cooking.

I've watched videos that specifically say something along the lines of: re-season the top after every 10-15 uses - over and above the oil application after cleaning. Is this a 'belt and braces' approach or really unnecessary?

Guess I've never heard of that. The key to seasoning especially cast iron or pre-seasoned steel is to build many thin layers of seasoning. When you are done cleaning use as little oil as possible to cover the griddle. I will often times go back after a hour or more with a paper towel and wipe the griddle again to remove any excess. Only time you should need to re-season is if you somehow lose you're original seasoning. Of course the more you use it and the more thin layers of seasoning are applied the less chance you have of losing the seasoning.

I follow the exact process as ‘lastmanstanding’ and will sometimes use the same brush I use on my cast iron cookware. I wipe it down with light coat of oil while still warm and it is ready to go every time I take the lid off to cook. This is a don’t over think it kind of a thing. I find it easier to prep following a cook, than prepping again before you cook.

Thank you.

quote:

Originally posted by myrottiety:
Scrape off the garbage and I lean mine over the sink. Then use one of the chain mail scrubbers and some water. Re-oil as necessary.

Those chain mail scrubbers are awesome.

I recently got one with a silicone insert inside which gives a bit more to grab onto. I really like it over the original little 5"x5" chainmail pad I have.

[QUOTE]Originally posted by mod29:
Use a pumice brick with a little oil, rub gently to avoid removing the seasoning and wipe clean with a rag.

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That's exactly what I do as well, works very nicely.