Found out my flat-top routine was backwards after 12 years

I used to scrape the griddle clean every night. Then I'd wipe it with oil and leave it. Thought that was the standard. Last week a rep from the chemical company came by for a routine check. He asked why my seasoning looked so patchy. Told him my method, he just shook his head. Said you need to burn off the old oil first, scrape while it's hot, then apply a thin coat and let it smoke out. I've been trapping stale grease in there the whole time. The char marks come off way easier now after 3 days of doing it his way. Anyone else have a basic technique they learned way too late from a vendor?

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1 Comment

taylorhunt14h agoMost Upvoted

Twelve years is a long time to be doing something wrong, but honestly, if the food tastes fine and the griddle still works, I wonder how much it really matters. That rep has a vested interest in selling you more chemicals and cleaning supplies, after all. The old method might leave some stale oil, but a hot cook surface probably burns most of that off anyway during service. Give it a month and see if your food actually tastes different, because if it doesn't, you just wasted three days of your life for a theory.