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Hot take: the old cook at the diner on Route 9 told me to stop seasoning my flat top when it's cold
I was breaking in a new 36 inch griddle at our spot in Poughkeepsie and Ray, the guy who's been running diner kitchens for 31 years, watched me rub it down before it heated up. He said "you're sealing in the factory oil, not cooking on it" and showed me he waits til it hits 350 before the first scrape. Been doing it his way for six weeks now and the corners stopped sticking. Anyone else get taught this by an old timer, or is Ray just messing with me?
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taylorlewis13d ago
Listened to a guy at the auto shop say the same kind of thing about warming up an engine before you rev it. Seems like half the old tricks out there are just about letting things heat up slow so they last. Ray's point about sealing in the factory oil makes sense too, you want that stuff burned off, not pushed around cold. I've seen the same thing with cast iron, people scrub it cold and wonder why it sticks. Slow heat first, then work, and the pan (or the griddle) stays happy.
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