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A line cook in Cleveland told me our flat top was 'too clean to cook right' and I almost threw him out
He meant the seasoning was stripped, and honestly he was right. I had scrubbed it down with the wrong pad about 3 weeks back and the eggs were sticking ever since, so now the grill brick only comes out for the heavy carbon. How often are you all doing a full re-season on a flat top that runs 12 hours a day?
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blairj559d ago
Cook your way through a slow morning and let the bacon fat build back up before you ever touch that brick again.
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