Love it brother! Also answers my wondering why people are reaching out with concerns! 😂😂 For sure it was a learning curve, just like cooking on the Blackstone was. We love it all, and with 170+ cooks on the Sierra, we’ve learned a ton and love it! I just cooked 20 steaks the other night and was thinking “man, I’ve had some ups and downs with this thing, but it still looks brand new!” Love the honest informative video brother!! Keep it up! Much love to you and Amy!!🔥🔥💙💙
I’m in the market for a griddle myself. I like your honesty with lessons learned. You’re helping me how to invest and get the best bang for my money!! Thank you for your videos.
I wound up buying a Pit Boss KC Combo (wood pellet/griddle) about a year ago based on the smaller footprint and price. I was looking for a ceramic cooktop, but the combo didn’t come with that. Fortunate for me that it did not as I’d probably had similar issues to TFK’s. Overall, I like the steel cooktop. As I’ve commented previously, the KC Combo has some design issues (fitted cover lasts
Not having the experience like you do, I stuck to your basic recommendations. I've only used the wood scrappers and plastic utensils. Also, I don't over clean the cooktop and mainly use water and paper towels to clean. Your instructions from the beginning is what convinced me to try this griddle top, not ever owning one. Love it and have no regrets.
Thanks for sharing I really appreciate that...This is exactly why I still stand by the griddle even after this debacle...to many people have reached out like you and told me how much they love it..there is a place and time for everything, and this griddle fits a niche for some
This video sums up my experience exactly with my pitboss. Just a little learning curve with the ceramic top is all. I personally love mine, I'll never go back to rolled steel. I really enjoy your content, keep up the good work.
Thanks for the info! I've had my Pit Boss for about 5 months. I have cooked on it quite frequently. I've only used Pit Boss Ultimate utensils, water and a little soap to clean up, and usually use very little avocado oil for cooking. I've deep cleaned it just a couple times and the surface still looks brand new. I've loved it.
Thats awesome Dennis...glad to hear it...I know alot of people how have em and love me...thats why im confidant that I can recommend them even though I had troubles...
I've been watching so many different reviews on griddles , getting ready to pitch my old grill. Thank you so much for your honesty with the pitboss griddle, after watching this video I have made up my mind, I will be purchasing a Camp chef and staying clear of any ceramic coated griddle tops.
Thanks so much for the honest review with admitting your mistakes! Very important information to have as a new gridler with the Pit Boss. Love it so far and your information will be kept in mind as I use it in the future. I was surprised when I saw your use of metal spatulas during one of your cooks on your ceramic cooktop. Thanks again for being so honest! Appreciate it!!!
Love my Blackstone. I beat the snot out of the rolled steel surface with stainless steel utensils, and it still works perfectly. To each their own. Always enjoy your videos.
The new 38k btu Blackstones are utter Garbage, they get no where near hot enough, the burners suck, and the 1psi regulater has to be replaced with a 10psi to 30psi adjustable regualtor straight out of the box
I said when these first started showing up on TH-cam that I would never want one because I want to use metal spatulas. This video reinforces that feeling.
Love your videos. Me and my sons have 4 Pit Boss. We love them. We clean up with a little water sprayed and wipe it down while still warm. The pit boss scraper works very well during clean up.
I find those results quite interesting. I know the ceramic coating has certain advantages, however, cold rolled steel can be cleaned off and started over. Personal preferences, no wrong decisions.
Great video Neal. I just got my Pit Boss Ultimate Griddle, and have done two cooks. I appreciate the tips, and will proceed accordingly. Keep 'em coming!!
I found using a lower cooking temperature and spraying the Pam on the griddle helps to be non stick. I clean it each time because I like the look of it when finished and I coated it with oil til the next time. Had the pit boss since August 2022. Thanks for the videos
Hey shipmate, I'm 2 weeks shy of a year of owning this griddle. Used only a wood spatula, never did the baking soda clean, didn't oil it hardly at all. Now my ceramic is flaking off. I'd say I was close to 75+ cooks on it. I cleaned as I went.
I already have a Blackstone so I wanted to try one of these. I just ordered the 4 burner model. Can’t wait to try it out. Thanks for the video appreciate the info.
Thanks for the video and your honest opinion. I’m still leaning toward the PitBoss it just looks like it will be less work as far as cleaning and not having to season it and being able to take it to cookouts. 👍🏻
Glad I could help Kenneth...thats exactly my goal...if your interested then lets get you griddling faster without pains or worries...the pit boss is still good...more of just my path that went wrong..
@@Dawgrum The materials they use today is not the same as when they first came out.. If you pay attention to what buy and use your good to go. Good quality doesn't leech anything anymore. Need to research more. 2 minutes to completely clean and reapply oil after every cook. I doubt it. I have a 12inch carbon steel pan that takes more than two minutes to clean let alone an entire griddle!
Thank you for your honesty and your opinions of griddle cooking. I have not invested in one yet because I am a person who wants ALL the facts before investing in a big purchase. So the more information I receive, the more comfortable I am in purchasing one. I love all of y'all's videos ☺️☺️☺️
Thanks for sharing. I didn't like the suggest utensils at first but see the needed and have adjusted. I'm currently using only soap and water to clean mine and so enjoy the easiness of this griddle. I live in S Louisiana and no matter how much a grease the BS it rust. This has been a great option for me.
I messed mine up almost as bad . Cleaned to much, used metal, baking soda. Pitboss also replaced my griddle and I baby it now. I also bought the same tools you have from pitboss. Wish they had them when the griddle top came out. Great video.
Thanks for the video, I ordered the Pit Boss 5 piece kit, and that big scoop to use on my Blackstone E-Series. I was getting the stick too, probably using too much oil. Never used metal on mine. I have cleaned it very well now. Hoping it lasts for years....SUBBED! Dave in WV!
Thanks for the video! Still deciding between Pit Boss (have a PB smoker already and love the brand) and Blackstone. I've used Rolled-Steel griddles in a past life, so I'm familiar with how/what/where/when with them. Still deciding. Never used Margarine for anything. It was created to fatten poultry (primarily Turkeys for Thanksgiving). Discovered it didn't fatten them, it killed them. So instead the inventors added yellow food colouring and sold it as a butter alternative. Totally nasty crap that stuff is. I'm in Canada and since Corona, manufacturers have started adding palm oil to our butter to get more product for the same package but only have to put in 80% butter and 20% palm oil. That's another story for another time. Really liked the video and it's helping me make up my mind. Keep 'em coming!
Great video. Me personally, like to see when things go wrong or not to your expectations. That's when we learn the most, either by watching and most by experiencing our selves. You have to work it to know it. GRIDDLE ON DUDE and thanks for the video.
Bruno I really appreciate that...to me thats what the video is all about...my experiences and letting people know the truth...to much hate like I told ya so or blah blah...there is a place for all these griddles and for the most part the people who have chosen to get em really like em...just wanted the information to be out there and maybe help some people to become better faster...
Amen to everything you said . I purchased an "E" Series Blackstone Griddle when they first came out and your experiences hold true for the Blackstone electric toooo . I cook on mine almost every breakfast every day and lot'sa suppers . I use silicone and wood spatulas . Margarine hasn't been in our house for over 10 years . Thanks
I was gifted the same griddle and do the same. The E series are criminally underrated. The ease of use at home and also when RVing makes it a favorite in our house.
thanks for discussing mistakes. I bought the Sierra 3 burner yesterday & after researching techniques on ceramic cookware, I discovered that 500 degree temps can ruin ceramic pan coating.The Pit Boss manual for the Sierra says to turn on high to burn clean internal & factory coatings but not a specific temperature! Let the first burn go to 430 degrees & shut off burners except far left. Did a mild soap & water wash with boiling water rinse x2. Discovered the left burner will maintain 400 degrees across the center. Good enough for smash burgers. The PB manual also said to do one light coating of oil after 1st cleaning. The ceramic pan info also said to do only one light oil once until pan smokes & to remove pan, cool down and wipe dry. Could do another light pan oil only after a serious deep clean was unavoidable. I do not know if the Armor ceramic coating has specific temperature limits or longevity specs. Ceramic coating for automobiles advertises 2-5 year longevity. Anyway, I plan on avoiding 500+ temps if possible. Would use a big green egg if I wanted high temp cooks. I own 2 Traeger pellet grills and a portable Blackstone steel griddle for RV and enjoy smoking meats on BG Egg. Cheers!
I think alot of misleading information is in the manual after using the griddle for a year...almost like they did not update the manual from the original Steel ones they offer. Only thing I would add...its extremely easy to go over 500...even on low...so if that truly is something that should be avoided just pay more attention...I think no oil is needed after cooking or cleaning...ever...it will just burn when used again thus making you scrub harder
I never use margarine, but it makes sense that it could be problematic. I'm glad you got a new griddle top. It's great that Pit Boss has them available, since anyone can mess up😊
I appreciate your videos. I recently bought an outdoor gourmet griddle. It is ceramic coated, so I take your advice and direction seriously. I recently bought a set of the silicone spatulas that you suggested. They work great. Next will be the wood scrappers. Thanks for your service, and thanks for your videos.
Now i know why you went back to the blackstone👍👍and now im even more wary as what to buy this year😂fair play to you for letting us know, cheers for the info👍👍👍😎🏴
I was at a bbq about 10 years ago, the flies were horrendous, and the only thing they weren’t landing on or attracted to was the margarine, been using natural butter ever since, great vid love the honesty
Another great video. I've only had experience with Blackstone. I wasn't a fan of the Pit Boss surface from the beginning. I just liked the original surface. It's tried and true. Best of luck with the new surface. If you didn't have a lot of direction anyone can understand your dilemma. Love your show.
Thanks for the video. Just got mine a little while ago and have zero griddle experience. Your vids help me understand what I need to try and do. Going simple and making pastrami sandwiches today. Wish me luck!
Very informative review. As for margarine. No, I never use or never will use it. I haven't had margarine in the house in several years. Butter or good oil always
I never use margarine. Additionally there are a lot of trans fats in margarine which are not good for anyone. Love the content! Pit boss ultimate is my fav flat top.
Looks like you're making excuses for this thing with my experience with non-stick pans including ceramic they never last. Cast-iron and rolled steel can last forever.
I’m loving my four burner Pit Boss ultimate. I did not have any sticking till until about my fifth large family cook. And it was a super easy fix. Still have not done a deep clean and don’t use metal on it. I clean it with dish soap and a blue Scotch Bright sponge. Since you had sticking from the beginning I think you had a defective top.
Sounds great Larry...Yeah in all honesty I think so too...just to many things at the beginning that did not seem right...after talking to the waltwins they had not experienced that...I should have said something sooner but I kept thinking it was all my fault
I'm ready to purchase a griddle and am leaning toward the Pit Boss because I live in southeastern MT (next to SD and WY) where the wind blows the dirt around every day. I think a greased up griddle would be disgusting and I cook on my grill almost every day from spring to fall. Hubs doesn't love the grill flavor but loves anything in a skillet so I thought this might be the option for us. Thanks so much for your honest reviews.
Thanks for the follow up. I'm in the same boat with my griddle that is almost 1 year old. I have used margarine on mine as you mentioned. I definitely have oiled to much. I'm going to reach out to Put Boss and see what can be done. Like the griddle but not super happy that it is non stick as advertised. May just be my mistakes. Please do another follow up in a few months to let us know how it is performing
Professionally, I use clarified butter. At home, I will use soil, but I will not use butter because there are milk solids in butter.! that’s why I prefer to use olive oil or a good quality cooking oil
I've had my PB ultimate griddle for a full season. When I first started with it it worked great, things didn't stick too bad but I was getting frustrated with the black stained look on the griddle surface from the oil i was using... at the time was vegetable oil. After doing deep cleans with baking soda and water and a scrub daddy it would look like new but afterwards I couldn't even make a smash burger without it sticking, and those are greasy as hell! It became very frustrating. Since that, I've switched to avocado oil. Big improvement in my eyes. And I've stopped caring about any dark staining, though it doesn't seem to stain as much since I dropped the veg oil. I cook, after we're done eating I'll go out and pour some water on the top and scrape it around with my plastic scraper. Most of the junk comes right off at that point, then I wipe it down with paper towel. Done. Not having nearly the sticking issues I did when I used to deep clean it. That seemed to make these horrible to cook on. This is my first griddle... I live in Canada, it seems like this way of cooking is just catching on up here, but I think if I knew what I know now, I'd have bought a steel top griddle so if I mess it up, i can just fix it. But I cant complain about the ceramic. I try and keep it as good as I can, but it's a joy to cook on when it isn't sticking and makes some fine eats. Love your videos BTW! Keep it up. Cheers
Hey great in depth comment...starting to realize maybe I wasnt the only one with porblems...hahahah I might not be as bad as i thought...I know Pit Boss has some big time name in Canada and push alot of product that way...thanks for your support...
I am not an experienced griddler but I don't use margarine in my home I like beef talo or corn oil or avocado oil. and my pit boss is doing fine thank you for what you do I enjoy your videos.
You should try using ghee. It has no milk solids to burn like butter and an extremely high smoke point of 482 F so it doesn't carbonize/burn or season to the cooktop. Figured this out with my extremely expensive ceramic lined stainless cookware. Rinse them out with water and wipe dry. Rarely need soap use to clean them.
Honestly I think there must have been problems with Pit Boss’s coatings at the beginning. I noticed a few of the reviews from right after these came out complained about how things stick to the top. I just got the Sierra (Walmart 3 burner) for Christmas. First one was damaged bad, so I went and returned it and got another. I’m only 4 cooks in on it, but nothing has even remotely stuck to it yet. Made chicken quesadillas last night and even the melted cheese wiped right off with a paper towel. I am using the new star spatulas and the wooden scraper you recommended. I put a couple small scratches on it my first cook due to some burrs on the edges of the brand new spatulas. I took some fine sandpaper and smoothed the edges of the spatulas and haven’t noticed any more scratching yet. But I may rethink and switch to the pit boss plastic set of tools. I do love the wood scraper though! Great update video
Hi! Not being critical of any griddle surface, then there is the but. At 16 I started of a cast iron griddle. Through the next few decades, my fall back job was always to go back to the griddle. In the diners/restaurants I worked, it was always a heavy cast iron griddle. I'll bet, if it is still operating, that old griddle at Shoney's from 1968 is still operational. So, to the public, you want it to last, then buy it to last. But these modern tops, then deal with in, which is fine. I have two griddles, no three. One is an electric commercial indoor electric which doesn't get as hot as I would like. Two is a small Lodge stove top. Third is a scrapyard piece of probably ancient, dates from the forties, boiler plate over my 4 burner gas grill. My point is, don't sweat over details, fancy griddles and such Thank-you! Sorry I had to comment!
Same EXACT thing happened to me minus the metal utensils! Couldn't for the life of me wonder what I was doing wrong. I too was oiling it after each cook. Then everything would stick. Then I'd deep clean the crap out of it. Totally ruined it. They should've made it clear what we should and shouldn't be doing with this thing. I got a new cooktop as well & wish I spent more and got a Blackstone
@@TheFlatTopKing it's going great! I put a tiny amount of oil down when cooking, only avocado oil (high smoke point). But the biggest change I've made is that I bought a pack of 50 microfiber cloths from Amazon and when I'm done cooking, I use the KitchenAid gormet bowl scraper set to scrape the surface. Then the real game changer is I lay down the microfiber cloths all over the surface, kick it in high and soak them in water. The steam really cleans the surface and I use the plastic scraper to scrape the cloths on the surface gently. Then I just wash the cloths
Thanks for your show and all the education. I'm having a hard time reconciling the statements - I was using way too much oil but then the bombshell is you didn't have oil and had to use margarine. We really like to cook with minimal oil and butter which is why we chose the ceramic Pitt boss but I feel like our griddle has been ruined because we don't use a ton of oil. Any thoughts or suggestions? Thanks!
I am not sure the question...i will answer based on how I have interpreted this.. 1 I didnt buy the Pit Boss it was given to me for reviews and knowledge 2. The Manual was never updated with this model so the information was muddy to start 3. I choose to use metal based on conversation with Pit Boss when we first received it 4. I DONT use to much oil or butter...I was oiling the griddle after cooking... 5. Using less oil or butter does not reflect the problem it helps the solution\ 6. If using only a certain part of griddle no reason to use oil or butter on the whole unit thats why I said less... 7 Adding the extra oil or butter while cooking adds in the seasonings process and thats not a good thing dealing with ceramic.. 8.Since using oil after cooking it was discoloring thus making me clean more and more.. 9. From day one my griddle was NOT non stick like they stated. Thus using oil or butter. 10. Deep Cleaning, Metal Utensils and using Margarine at the very end was the last straw....it stripped the ceramic. 11.Lastly based on the Comments on TH-cam and Comments on the GRIDDLE GROUP on Facebook proves my theory correct... It may not have been 100 my fault...its happening more and more based on usage...people are having problems while not following anything I have said...some have said they didn't even know about my channel until it was to late... Hope that helps...
OK King. I’m going to give Pit Boss a lot of credit for sending me a replacement griddle top at no charge. Just got the four burner ultimate today. I sent them pictures of the coating flaking off and sent this replacement without much hassle. I really really really want to love this griddle. I’m going to watch this video of yours again, and any feedback you can give me I would certainly appreciate. How do you feel about a simple cooking spray like Pam?
Stay away from sprays in general with griddles. Only use oil where you’re cooking. Dont oil whole griddle if not using. Clean like an inside non stick pan. Soap and water. Dont season this griddle. Only use enough heat to cook properly… don’t use high heat if you can… low gets hot enough. Dont over heat areas where you’re not cooking…. For example. If only using half griddle don’t have other side blazing hot etc. maybe only use three burners or even 2 in necessary
I always cook on the lowest heat possible because I’m such a tight wad. I don’t want to use more gas than necessary. Lol. Just did some burgers and I’ve got to say for the first cook I was very pleased compared to my last Pit Boss experience. I will take your advice, get a small spray bottle and use either olive or avocado oil sparingly.
I have a different story to tell. Bought my Pit Boss based on reviews, and the fact that it had a ceramic top, which was different than the Blackstone or other griddle tops. So I wanted to have my first experience with a griddle top to be with a model that was easy to clean and maintain. I also purchased it based on the fact that I’ve had conventional grills in the past and wanted to try a flat top for a change. The griddle top , from a grilling standpoint has been great. But after one year of usage, I’m already seeing rust forming on some of the hinges and on the cover. I called Pit Boss customer service and was told that cosmetic defects or flaws were not covered under the warranty. The customer service rep asked if I use the grill outside. I politely responded “Where else would I use it”? (Duh). She proceeded to tell me that the elements (rain, wind, heat) can cause “ premature rusting”. I explained to her that I use the PitBoss grill cover and clean it religiously after every usage. I was then told that perhaps the cover was trapping moisture and contributing to the rusting. Which led me to ask a question “ isn’t the cover supposed to protect the grill from the elements“? ; that question never got answered. I also explained that I had Weber grills , and Costco grills, in the past that did not exhibit any rusting within the first year of owning it. Again I was told sorry we don’t cover cosmetic issues only structural. I was emailed an instruction sheet on how to clean, and deep clean , the cooktop surface. And it was recommended that I purchased some high temp paint to thwart any additional rusting. I ended up disassembling the entire grill and sanded off the rust spots and repainted it. I should not have to be doing this after one year. I think this will be my first, and last, Pit Boss. I will probably move onto a different griddle top in the future. But as far as overall grilling performance, the PitBoss met my expectations.
Unfortunately after this video was posted...it seems like a TON of people are experiencing same or related issues....I had no idea at the time that it was so bad...so I kinda put a ton of blame on me...looking back....seems like a number of these things have been horrible experiences for people and pretty much same response from customer service....
I still don’t have one but just chiming in that I grew up on imperial, and these days I still use it as well as butter. I do love the country crock stuff just because it’s easier to put on my bread! 😂
I personally have never used margarine I've always use stick butter like imperial and thank you for the heads up I probably would have beat myself up just like you did now I know better thank you very much love all your videos - always very informative
No, never margarine! Love your torture test of the Pit Boss, and while I personally wouldn't want a non-stick griddle because I learned on a 48 commercial flat top grill and it was metal on metal for 16-hours, 7 days a week with that beast. But you have to be impressed with Pit Boss' warranty and their customer service. That says a lot about a company. Nice vid!
Absolutely great comment...it may not be for everyone...but if you do here are some things you should look out for...Yes Pit boss so far has been very great to deal with ....and not just as a ambassador...even friends have had good things to say about em
It is even bigger than that because he didn’t have a warranty. They sent it to him to try and review. The fact they sent him another top is incredible!
Hey brother, I enjoy your videos. I have been cooking on cold rolled steel, Camp Chef and Blackstone, for years,,,and about a year on Pit Boss. They are definitely different and require different techniques. But I think the most important piece from your video is for viewers to recognize that steel is porous and requires seasoning, ceramic is not porous and seasoning a ceramic surface creates a sticky, uneven surface, defeating the ceramic properties. Over time it destroys the non-stick and causes the user to add more fat (oil, butter, etc…), which ultimately exacerbates the problem. As for the margarine issue, margarine’s main ingredient is water. You can’t fry with water. None of the other ingredients in margarine constitute oil, therefore, using margarine is tantamount to frying with water. Thanks for putting out the video; hopefully it helps many of your viewers.
I use wood spatula's always to clean and scrap with. I use square edge stainless to cook and scrap up smash burgers. I never use soap of any kind. When finished I use water sometimes club soda when I clean. Never use margarine, I hate that stuff. Ghee is a great oil source with considerable higher smoke point and you still get the butter flavor.
Yeah i here ya on ghee...It wasnt me who bought it...I just forgot the butter...i use ghee alot...interesting you dont use soap....are you noticing a blackening or patina starting on your griddle
@@TheFlatTopKing I've had this griddle for a year and half and I really have a good even patina. Not any of that gunky build up. The one I have at the beach seems to get a gunky build up that I have to clean more extensively. I think its because other people are using it too and I have no idea what they are using when they cook. Of course the salty air is a harsh environment even for stainless steel.
Love this channel and all of the great information. In my opinion it’s “easier” to not have to be so particular about the cooktop surface. I don’t find seasoning and cleaning the rolled steel to be a big hassle at all. Additionally I haven’t had the best luck with non stick cooking surfaces. I think the toughness of rolled steel out weighs the nuances of trying to not damage a non stick surface.
I also don't think keeping the rolled steel cooktop clean and oiled is a big deal. It usually only takes me a minute after a cook to clean and oil it. Plus we're not big fans of ceramic / Teflon cooking products.
Love your videos! They helped me decide on the Blackstone 4 burner 36”. Many years ago, I used to use Nucoa (no dairy in it) for all cooking until they started putting fake butter smell in it. It was about 65% fat. Now I use butter (almost 80% fat) for everything, especially my Wolf griddle in the house and now my new Blackstone in the yard.
Some really great content and information Neal! I only have the Blackstone electric griddle for now and only use bacon grease or Kerrygold butter. When I’m done cooking on it I use just hot water on the griddle and it steam cleans it then wipe it down with paper towels. That’s it. I really like the honesty and knowledge you share in all your videos. Cheers brother!
I have a Blackstone for 5 - 6 years. Love it. I also have an indoor griddle. My biggest problem I have with the indoor griddle is having to using a plastic/rubber utensil. The plastic utensils seem to be to fat in my opinion. Makes things harder to flip. Also I keep my metal spatulas on the griddle when I cook. Not sure how the rubber/ plastic would handle the constant heat. Also I only use oil or beef tallow.
@@TheFlatTopKing I think it may be just the opposite, the spatulas were developed without the griddle in mind! I’m using metal because the plastic spatulas I have are thick, easily overheated and melted edges, and won’t get under an overeasy egg without turning it into a scrambled egg!
I currently have the small 17 inch Blackstone electric griddle, which is ceramic too. It is too small for the amount of cooking I do on the weekends for family. I will most likely be purchasing the Pit boss 3 burner. I am use to the ceramic cooking and have no experience with rolled steel cooktops. The main reason for me is the quick clean up after the cook. I can clean up and still get in to eat with my family. Being in Wisconsin we ONLY use butter. Using margerine would be like you wearing a non Tennesee Vols. clothing. LOL
Great video! I love the openness about the entire situation and your honesty on how you cooked on it with what you may have done wrong. I am not even 6montha into owning my members mark griddle so I do not have the experience to make any remarks on griddle cooking haha. I’m just taking in the info and nodding my head because I can honestly say I would have probably done a few things the same way as you, but since you worked with griddles for 20yrs I can also easily see how certain techniques were ingrained in your cooking style no matter the cook top lol. Thanks for all the recipes and tips on griddle tops I do appreciate them
@@TheFlatTopKing your content is great man just keep grinding. No need to pay much attention to the negative comments! Negative people just try to hold us down from being successful, your killing it dont let them hold you down!
I do not have the Pit Boss but do have the E-Series 22-inch Blackstone with the non-stick surface. I only use the plastic utensils or wood, tend to like the wood for minimum scraping, never use margarine only butter or ghee butter or a splash of avacado oil, much less oil required, as a landing zone. Clean with a paper towel. If you want to use a warming rack, put down the silicone egg molds first and then put the wire rack on them so it does not touch the surface. Also, can cook biscuits this way.
@@TheFlatTopKing , I forgot to mention, turn the wire rack over so the legs point up, keeps them away from the surface. Amy is wonderful, no question, she might need to start including grocery lists for us new shoppers HA.
Hey man, I found this video because I am having some of the same issues. Buildup in “hot spots” that I can’t seem to get off with no amount of nylon utensils scraping. I also have applied a thin layer of oil after every cook because the manual says to do so…. So should that be stopped altogether? Also, I made smash burgers twice recently and they were so stuck and crumbling that it was a disaster. The meat completely fell apart and this was beef from the same cow I had used previously with no issues. I have pictures if you are interested. Anyway, is there any way to “fix” the top and get it back to normal? Do I need to reach out to Pit Boss? I am in my two year warranty window still I believe… Thanks again for the great videos!
I've heard and read other reviews where people had issues with the ceramic cook tops. I still love my metal cook top Blackstone and will likely stay with a metal cook top even if I buy another griddle in the future (I've had mine since the first series came out). The one good thing about metal is if you really muck it up, you can always break it back down to bare metal and start all over again. Not that I have ever needed to do so, but I could if needed. I generally use Avocado oil on my metal cook top unless it's something where the food benefits from butter in the cook (real butter)
I absolutely appreciate your honesty.....when I watched your video about the hash browns, it was what prompted me to buy the Blackstone E-griddle, whose surface is probably comparable to the PitBoss. We've only used soap and water on it and the plastic tools. I bought a Steelmade for our home not only due to not getting enough heat, but you just can't chop meat up with plastic, no matter how you try! I'm so looking forward to when we buy our camper to getting a Camp Chef or Blackstone propane griddle. While I will say that I think the prepared surface of the E-griddle and the PitBoss are awesome, I really doubt you did much wrong. In my experience, most pans with a slick surface give it up after a time. I bought a Misen pan, which I had heard that the surface was amazing....lol, well if anyone can kill it, it's ME! It's dying a slow death after a two year stint on our electric stove. Keep on rocking the food Neil....I may start a channel someday with my cooking. I just don't think my hubby will come across as great as your lovely better half!
I never use margarine, butter all the way! But I'm from Wisconsin, the Dairyland State! I also won't use processed cheese ( American cheese) Lol! Great video hopefully others will learn from your experience! God Bless! Griddle on!
I just discovered you on TH-cam last week and can't stopp watching your videos great job 👍 but its been a year since this video and here in Germany we can buy pit boss griddles now ..iam interested but i would like to see an update on your pitboss griddle after your new top that you have become since its been 1 year on use ..many greetings
@ per the ceramic coated… no I could not recommend that. But that’s only my opinion. Just doesn’t seem to hold up on enough griddles out there for me to say the problem is limited
Thanks for posting these videos...I've had my 2 burner for almost a year now, and I'm getting to a point where I really want to use a metal spatula because the plastic ones are not doing the job anymore...have you made up your mind about metal vs plastic? All I want to do is be able to flip things like smash burgers when they are on the hot spot? Thanks
One of the biggest concerns I would have about a Teflon coated griddle is tempatures. Teflon coatings are typically rated for "intermittent" temperatures of 500 degrees. Griddles can hit that range easily. My Blackstone has hit temps of over 625 degrees.
Great upfront and to the point episode Brotha. Of course you know i recently got the Blackstone griddle. Since ive had it, ive only used Avocado oil, as you taught me and maybe 2 times my oldest son used Land o lakes garlic butter. Never thought about margarine cuz i never see you use it, but thats just my situation. Like you learning the ceramic top, i too am learning to cook on the blackstone. Hopefully others can give you the insight with their experience with the pitboss. Glad to hear you received a new top. And cant wait for the 6month follow up on the replacement. Anywho, Cheers y’all, and great episode 🫡 👊🏼😎🤙🏼
I believe I made the mistake that you talk about on your video, about the Boss Ceramic top. I did use oil when I would cook, now my cook top does not look as bad as yours did, but now in that area that I mainly cook in everything sticks!!!! Also have noticed that the ceramic cooktop is Boeing-the center from one end to the other🤯 Asking do you think I can repair the area that is sticking, also, the bowing. Should have informed you we have the 5 burner ceramic top. Looking forward too getting your opinion on the Boss🤙 P.S …. I really enjoy your your videos🤙
Unfortunately the only thing that can help.....is have someone sandblast the top...season and start over like a new rolled steel griddle...I do know the sticking will get worse...as a result...you will scrub that area more....then the ceramic starts coming off..its a downhill spiral from here... Other idea is...maybe it will not be as bad and a good cleaning will help...Not sure since I cant see it... for the bowing...i honestly dont know... Any chance its under warranty
I love mine! Never deep cleaned it. Scrape bulk oil/fat off with silicone spatula, wipe remaining off with paper towel. Pour a small(1/4 cup) of water on the griddle while it is still warm. Wipe down with paper towel. Steam cleans the griddle top. Takes all of 3 minutes.
Yeah absolutely....spot on...way head of the curve for sure....mine would stick so bad at the beginning that your method was almost impossible...i was deep cleaning 3 cooks in...so my path was off road to start with....than you add all my other problems...
@@TheFlatTopKing I made candied bacon on mine. The most difficult cleaning so far, lots more scraping with the silicone spatula. Still came clean. If i remember, I scraped with the water and the griddle still quite warm. Water/steam is your friend. Thanks for all your helpful videos!
If you want to fix that griddle surface, you can do what Blue Diamond told me to do with my skillet. Plug your drain hole, put water on the top, and boil the water for 5 minutes. Drain the water and immediately rub it with a piece of Magic Eraser original and rinse with water. Do the eraser and rinse three times. Wash it one more time, and your top(unless you totally destroyed it) will be non-stick again. Best wishes, Kevin
Love the videos and most certainly appreciate the forthright honesty, and of course the good information. REAL margarine has little to no water in it, but SPREAD, like Country Crock etc, has a LOT of water. I don’t use that stuff for cooking at all (not even real margarine anymore). I’m older than you, and growing up, not much was known about trans fats and margarine was supposed to be better for you than butter. Now we know different. But aside from that, you are right…never cook with spread, and if it has water in it, don’t cook with margarine either. Butter is better for cooking and I believe it is better for health, especially if you use it alongside olive oil. I’ve never tried avocado oil, but I hear that is a good oil for your health as well. But some things…just have to have butter. I don’t use my flat top as much as you, but I can say this: some things are just better on the cold rolled steel than on the ceramic top. Eggs are great either way (if you’ve properly seasoned the steel), but smash burgers? Use the steel. It is just too hard to get them off the top of the ceramic without damaging the crust. I’ve never failed on the steel…almost everyone fails on the ceramic, at least some times.
100% agree with your comment. My doctor told me years ago to not use margarine and just stick with butter. So, I only use olive oil or butter for cooking. The Pit Boss has some features that i prefer compared to the Blackstone. But, I'm not sure I want to take a chance on it over a Blackstone.
@@michaelangelo6217 I’ve got 3 Blackstones and a Sierra. The big BS is on my patio, the smallest is in the RV, and the 22” is at the cabin. If I had it to do over again, I would not have bought the Sierra. It just doesn’t provide the value for money that the BS does, given the ceramic does eventually wear out.
First of all, the only time I use margarine is on quesadillas, but it’s an old habit. Secondly…I’d love to see you do a comparison of some of the cheaper off brand griddles for “the rest of us” 😂
Can you sand off the old griddle, remove the ceramic, and then treat it like a regular metal griddle top? Thatd be a good experiment and video at least :).
One thing, although you may not be able to answer, is whether a ceramic cooktop will fare better when not used as often. My biggest concern with buying a flattop is that I keep hearing that if you don't use it at least weekly it'll rust if it's humid. Our summers are extremely humid here in Maryland. I can't keep it in the garage without disconnecting the tank and leaving that outside, which would be a huge pain. With a son in college and a daughter playing sports year round, we have weeks where we do a lot of quick meals and carry-out. A grill that has to be maintenanced before each use is a grill that doesn't get used. However I'm hearing reports from people that even the ceramic rusts over time, although I have no idea how that could be possible. Any thoughts?
The Ceramic is rusting Because its breaking down and leaving pits...thus rusting and pooping more ceramic off... As for the other....I think %70 of my viewers live in humid weather... All the Southeast, coast lines, lakes houses, oceans etc...Humidity is part of it...I think its extremely duable. Yes I think some maintenance will be required. But if properly taken care of that will drastically reduce the time spent on maintenance. Having a good seasoning, cleaning afterwards and getting a coat of oil back down...etc
Thanks for the great tips!! Question: If metal utensils are not good for the Pit Boss griddle because of its ceramic coating, why does Pit Boss sell a metal scrapper in their Cleaning Kit that I just purchased??
A few things. First: Pit Boss says in the instructions to oil it after use. I agree with you, that makes no sense. I did it for a couple weeks, then stopped. Second: if you stop oiling it, you don’t have to clean it as often. Fixing problem 1 solves problem 2. Third, no metal tools. You have to change your touch, going from metal tools to nylon. Change the angle, the pressure, the speed. I didn’t have previous griddle experience, but I have 40+ years of kitchen experience. You have to work differently with steel pans, with cast iron pans, and with non stick pans. (One cool hint about the Pit Boss tools: they have a little indent under the handle, such that you can balance the spatula on the griddle surface and the indent rests on the rim. It’s a nice feature.) Fourth: yeah, margarine. Mrs B wants her eggs and omelets done in margarine, and after 30+ years it’s still hit-and-miss. My best method is to 1) use non stick, 2) use twice as much margarine as I would butter, and 3) let the water boil off. Then work quickly. They usually come out okay. I’ve had my Pit Boss Sierra 4 months, and I’ve cooked probably 25 times on it. I haven’t had to deep clean it yet. There is one small sticky area between the center and right burners, about mid griddle, corresponding to the hot spot. I’ll catch up with that this spring, probably, but for now it’s not an issue.
You can use oil or butter...but just for cooking...after cooking clean with soap and water just like an indoor skillet...leaving oils on afterwards will start to season the griddle when using and making you clean more often...
Love it brother! Also answers my wondering why people are reaching out with concerns! 😂😂 For sure it was a learning curve, just like cooking on the Blackstone was. We love it all, and with 170+ cooks on the Sierra, we’ve learned a ton and love it! I just cooked 20 steaks the other night and was thinking “man, I’ve had some ups and downs with this thing, but it still looks brand new!” Love the honest informative video brother!! Keep it up! Much love to you and Amy!!🔥🔥💙💙
No doubt! Thanks bud...i really appreciate the comment...
I’m in the market for a griddle myself. I like your honesty with lessons learned. You’re helping me how to invest and get the best bang for my money!! Thank you for your videos.
Don't have a ceramic griddle, but I bought some ceramic cookware, and ruined it in no-time. I thought it would be magically no-stick, it wasn't. 😆
I wound up buying a Pit Boss KC Combo (wood pellet/griddle) about a year ago based on the smaller footprint and price. I was looking for a ceramic cooktop, but the combo didn’t come with that. Fortunate for me that it did not as I’d probably had similar issues to TFK’s. Overall, I like the steel cooktop. As I’ve commented previously, the KC Combo has some design issues (fitted cover lasts
Not having the experience like you do, I stuck to your basic recommendations. I've only used the wood scrappers and plastic utensils. Also, I don't over clean the cooktop and mainly use water and paper towels to clean. Your instructions from the beginning is what convinced me to try this griddle top, not ever owning one. Love it and have no regrets.
Thanks for sharing I really appreciate that...This is exactly why I still stand by the griddle even after this debacle...to many people have reached out like you and told me how much they love it..there is a place and time for everything, and this griddle fits a niche for some
Thanks for the comment, I have never had a griddle but the simple clean up of the pit boss appealed to me
1 year later a honest update no cap?
1year later update?
This video sums up my experience exactly with my pitboss. Just a little learning curve with the ceramic top is all. I personally love mine, I'll never go back to rolled steel. I really enjoy your content, keep up the good work.
Thats great to hear...glad you are enjoying it...thats what its all about
Thanks for the info! I've had my Pit Boss for about 5 months. I have cooked on it quite frequently. I've only used Pit Boss Ultimate utensils, water and a little soap to clean up, and usually use very little avocado oil for cooking. I've deep cleaned it just a couple times and the surface still looks brand new. I've loved it.
Thats awesome Dennis...glad to hear it...I know alot of people how have em and love me...thats why im confidant that I can recommend them even though I had troubles...
I've been watching so many different reviews on griddles , getting ready to pitch my old grill. Thank you so much for your honesty with the pitboss griddle, after watching this video I have made up my mind, I will be purchasing a Camp chef and staying clear of any ceramic coated griddle tops.
Awesome choice....ii absolutely loved mine...still miss that sucker...its a good one for sure
Thanks so much for the honest review with admitting your mistakes! Very important information to have as a new gridler with the Pit Boss. Love it so far and your information will be kept in mind as I use it in the future. I was surprised when I saw your use of metal spatulas during one of your cooks on your ceramic cooktop. Thanks again for being so honest! Appreciate it!!!
Thanks Vic...I had always said that no matter the consequences I would be honest...good or bad
Love my Blackstone. I beat the snot out of the rolled steel surface with stainless steel utensils, and it still works perfectly. To each their own. Always enjoy your videos.
Right on...i appreciate the support
The new 38k btu Blackstones are utter Garbage, they get no where near hot enough, the burners suck, and the 1psi regulater has to be replaced with a 10psi to 30psi adjustable regualtor straight out of the box
I said when these first started showing up on TH-cam that I would never want one because I want to use metal spatulas. This video reinforces that feeling.
thats the goal...just to get the information out there..
Love your videos. Me and my sons have 4 Pit Boss. We love them. We clean up with a little water sprayed and wipe it down while still warm. The pit boss scraper works very well during clean up.
Wow Thats great hear. Keep it up. Thanks for commenting
I find those results quite interesting. I know the ceramic coating has certain advantages, however, cold rolled steel can be cleaned off and started over. Personal preferences, no wrong decisions.
Thanks Howard
Great video Neal. I just got my Pit Boss Ultimate Griddle, and have done two cooks. I appreciate the tips, and will proceed accordingly. Keep 'em coming!!
Hope you enjoy bud...congratulations and keep going..
Omg! Thank u so much for a 100% honest review!!!! My husband and I just bought one yesterday!
Awesome...I have two videos as well that show some common mistakes and real life what to do and not tos...
I found using a lower cooking temperature and spraying the Pam on the griddle helps to be non stick. I clean it each time because I like the look of it when finished and I coated it with oil til the next time. Had the pit boss since August 2022. Thanks for the videos
Sounds great!
Thank you for your honesty, greatly appreciated. I love watching your videos.
Well i appreciate that...thats always my number one goal..open and honest regardless of the fall out...
So glad you wrote me about watching this video. Definitely save me from making some serious mistakes. Thank you
good...thats really what matters...getting the viewers as much information as possible..good or bad...
Hey shipmate, I'm 2 weeks shy of a year of owning this griddle. Used only a wood spatula, never did the baking soda clean, didn't oil it hardly at all. Now my ceramic is flaking off. I'd say I was close to 75+ cooks on it. I cleaned as I went.
You need to immediately reach out to Pit Boss for a replacement...do not hesitate
@@TheFlatTopKing getting on it today. It's not even a area I cook on.
I already have a Blackstone so I wanted to try one of these. I just ordered the 4 burner model. Can’t wait to try it out. Thanks for the video appreciate the info.
Hope you enjoy it! That's great you saw this...just so the learning curve is better for ya...
Thanks for the video and your honest opinion. I’m still leaning toward the PitBoss it just looks like it will be less work as far as cleaning and not having to season it and being able to take it to cookouts. 👍🏻
Glad I could help Kenneth...thats exactly my goal...if your interested then lets get you griddling faster without pains or worries...the pit boss is still good...more of just my path that went wrong..
Cleaning the steel is so easy, I don't know why people say this! Love my Blackstone
Do it. Best ever. So much easier to maintain and cook with than those others. Nonstick is the boss!
@@NWcpl enjoy eating the garbage leaching off that top into your food. I’ll take the literal 2 minutes it takes to clean and prep my Blackstone.
@@Dawgrum The materials they use today is not the same as when they first came out.. If you pay attention to what buy and use your good to go. Good quality doesn't leech anything anymore. Need to research more. 2 minutes to completely clean and reapply oil after every cook. I doubt it. I have a 12inch carbon steel pan that takes more than two minutes to clean let alone an entire griddle!
Thank you for your honesty and your opinions of griddle cooking. I have not invested in one yet because I am a person who wants ALL the facts before investing in a big purchase. So the more information I receive, the more comfortable I am in purchasing one. I love all of y'all's videos ☺️☺️☺️
You are so welcome! Glad it was helpful.....i appreciate the support
Minka! How long does it take you to get facts? Griddles have been around for years lol
Thanks for sharing. I didn't like the suggest utensils at first but see the needed and have adjusted. I'm currently using only soap and water to clean mine and so enjoy the easiness of this griddle. I live in S Louisiana and no matter how much a grease the BS it rust. This has been a great option for me.
Hey thanks Ronette...I deeply appreciate that...that answer is quite common...Glad it could help ya..reach out if we can help
Thank you for all these videos. I am brand new ultimate griddle owner. You have helped so much
Awesome...thanks for commenting...
I messed mine up almost as bad . Cleaned to much, used metal, baking soda. Pitboss also replaced my griddle and I baby it now. I also bought the same tools you have from pitboss. Wish they had them when the griddle top came out. Great video.
Well although I hate to hear that...now that you have a new one how its it going...are you still good, happy and griddling as much as you want..etc
Thanks for the video, I ordered the Pit Boss 5 piece kit, and that big scoop to use on my Blackstone E-Series. I was getting the stick too, probably using too much oil. Never used metal on mine. I have cleaned it very well now. Hoping it lasts for years....SUBBED! Dave in WV!
Glad you're enjoying the channel! Thanks for subscribing!
Thanks for the video! Still deciding between Pit Boss (have a PB smoker already and love the brand) and Blackstone. I've used Rolled-Steel griddles in a past life, so I'm familiar with how/what/where/when with them. Still deciding. Never used Margarine for anything. It was created to fatten poultry (primarily Turkeys for Thanksgiving). Discovered it didn't fatten them, it killed them. So instead the inventors added yellow food colouring and sold it as a butter alternative. Totally nasty crap that stuff is. I'm in Canada and since Corona, manufacturers have started adding palm oil to our butter to get more product for the same package but only have to put in 80% butter and 20% palm oil. That's another story for another time. Really liked the video and it's helping me make up my mind. Keep 'em coming!
Not sure if you familiar...Pit Boss does have steel griddles..just like Blackstone if that interest you...
Great video. Me personally, like to see when things go wrong or not to your expectations. That's when we learn the most, either by watching and most by experiencing our selves. You have to work it to know it. GRIDDLE ON DUDE and thanks for the video.
Bruno I really appreciate that...to me thats what the video is all about...my experiences and letting people know the truth...to much hate like I told ya so or blah blah...there is a place for all these griddles and for the most part the people who have chosen to get em really like em...just wanted the information to be out there and maybe help some people to become better faster...
Amen to everything you said . I purchased an "E" Series Blackstone Griddle when they first came out and your experiences hold true for the Blackstone electric toooo . I cook on mine almost every breakfast every day and lot'sa suppers . I use silicone and wood spatulas . Margarine hasn't been in our house for over 10 years . Thanks
I was gifted the same griddle and do the same. The E series are criminally underrated. The ease of use at home and also when RVing makes it a favorite in our house.
Love my E series
Thanks Michael.....really appreciate your time and comments
thanks for discussing mistakes. I bought the Sierra 3 burner yesterday & after researching techniques on ceramic cookware, I discovered that 500 degree temps can ruin ceramic pan coating.The Pit Boss manual for the Sierra says to turn on high to burn clean internal & factory coatings but not a specific temperature! Let the first burn go to 430 degrees & shut off burners except far left. Did a mild soap & water wash with boiling water rinse x2. Discovered the left burner will maintain 400 degrees across the center. Good enough for smash burgers. The PB manual also said to do one light coating of oil after 1st cleaning. The ceramic pan info also said to do only one light oil once until pan smokes & to remove pan, cool down and wipe dry. Could do another light pan oil only after a serious deep clean was unavoidable. I do not know if the Armor ceramic coating has specific temperature limits or longevity specs. Ceramic coating for automobiles advertises 2-5 year longevity. Anyway, I plan on avoiding 500+ temps if possible. Would use a big green egg if I wanted high temp cooks. I own 2 Traeger pellet grills and a portable Blackstone steel griddle for RV and enjoy smoking meats on BG Egg. Cheers!
I think alot of misleading information is in the manual after using the griddle for a year...almost like they did not update the manual from the original Steel ones they offer. Only thing I would add...its extremely easy to go over 500...even on low...so if that truly is something that should be avoided just pay more attention...I think no oil is needed after cooking or cleaning...ever...it will just burn when used again thus making you scrub harder
I never use margarine, but it makes sense that it could be problematic. I'm glad you got a new griddle top. It's great that Pit Boss has them available, since anyone can mess up😊
Thanks Bobbi....that crap needs to be outlawed...just awful
I just ordered one of these yesterday based on your reviews. Thanks for these videos!
Glad you like them and Glad I can help...
Just got one today, thanks for the info.
I appreciate your videos. I recently bought an outdoor gourmet griddle. It is ceramic coated, so I take your advice and direction seriously. I recently bought a set of the silicone spatulas that you suggested. They work great. Next will be the wood scrappers. Thanks for your service, and thanks for your videos.
That is awesome! Thanks for the support
Now i know why you went back to the blackstone👍👍and now im even more wary as what to buy this year😂fair play to you for letting us know, cheers for the info👍👍👍😎🏴
You know me...just wanted to be open and honest..it sucks more people cant because they are scared of the ramifications....
Very happy with my pit boss steel top no issues, followed your advice, I cook everything on it , eggs, fish , the wife is happy clean kitchen,
Great to hear!...just to clarify...steel top or ceramic top
@@TheFlatTopKing steel top
I was at a bbq about 10 years ago, the flies were horrendous, and the only thing they weren’t landing on or attracted to was the margarine, been using natural butter ever since, great vid love the honesty
hahahaah thats funny....I guess it shows you how bad it is
Cmon man!! And by the way young man, thank you for your service to our country. 🤟
I appreciate that
Another great video. I've only had experience with Blackstone. I wasn't a fan of the Pit Boss surface from the beginning. I just liked the original surface. It's tried and true.
Best of luck with the new surface. If you didn't have a lot of direction anyone can understand your dilemma. Love your show.
Thanks for sharing Todd....really appreciate the support
Thanks for the video. Just got mine a little while ago and have zero griddle experience. Your vids help me understand what I need to try and do. Going simple and making pastrami sandwiches today. Wish me luck!
Thanks Jason...appreciate the support...reach out if we can help
Very informative review. As for margarine. No, I never use or never will use it. I haven't had margarine in the house in several years. Butter or good oil always
Thanks bud...yeah that stuff is awful....uuggghhh
I never use margarine. Additionally there are a lot of trans fats in margarine which are not good for anyone. Love the content! Pit boss ultimate is my fav flat top.
Hey great stuff Martin...i appreciate the comment
Looks like you're making excuses for this thing with my experience with non-stick pans including ceramic they never last. Cast-iron and rolled steel can last forever.
Try a Le Creuset. Will last forever.
I’m loving my four burner Pit Boss ultimate. I did not have any sticking till until about my fifth large family cook. And it was a super easy fix. Still have not done a deep clean and don’t use metal on it. I clean it with dish soap and a blue Scotch Bright sponge. Since you had sticking from the beginning I think you had a defective top.
Sounds great Larry...Yeah in all honesty I think so too...just to many things at the beginning that did not seem right...after talking to the waltwins they had not experienced that...I should have said something sooner but I kept thinking it was all my fault
I'm ready to purchase a griddle and am leaning toward the Pit Boss because I live in southeastern MT (next to SD and WY) where the wind blows the dirt around every day. I think a greased up griddle would be disgusting and I cook on my grill almost every day from spring to fall. Hubs doesn't love the grill flavor but loves anything in a skillet so I thought this might be the option for us. Thanks so much for your honest reviews.
In your situation I 100 agree....I lived in Wy for 4 years...spot on with wind and dirt..
I wasn't sure what I thought about a coated surface, but this convinced me to just stick with cast iron or carbon steel. Keep it simple.
Thanks for the follow up. I'm in the same boat with my griddle that is almost 1 year old. I have used margarine on mine as you mentioned. I definitely have oiled to much.
I'm going to reach out to Put Boss and see what can be done. Like the griddle but not super happy that it is non stick as advertised. May just be my mistakes.
Please do another follow up in a few months to let us know how it is performing
Will do...honestly so far its kinda of scared me...i haven’t had the same passion to cook on it afterwards worrying about if it will mess up again
Great video and very informative. No margarine here just 100% unsalted butter on the griddle. 👍🏻
got ya...that stuff is horrible..just awful
Professionally, I use clarified butter. At home, I will use soil, but I will not use butter because there are milk solids in butter.! that’s why I prefer to use olive oil or a good quality cooking oil
I've had my PB ultimate griddle for a full season. When I first started with it it worked great, things didn't stick too bad but I was getting frustrated with the black stained look on the griddle surface from the oil i was using... at the time was vegetable oil. After doing deep cleans with baking soda and water and a scrub daddy it would look like new but afterwards I couldn't even make a smash burger without it sticking, and those are greasy as hell! It became very frustrating. Since that, I've switched to avocado oil. Big improvement in my eyes. And I've stopped caring about any dark staining, though it doesn't seem to stain as much since I dropped the veg oil. I cook, after we're done eating I'll go out and pour some water on the top and scrape it around with my plastic scraper. Most of the junk comes right off at that point, then I wipe it down with paper towel. Done. Not having nearly the sticking issues I did when I used to deep clean it. That seemed to make these horrible to cook on. This is my first griddle... I live in Canada, it seems like this way of cooking is just catching on up here, but I think if I knew what I know now, I'd have bought a steel top griddle so if I mess it up, i can just fix it. But I cant complain about the ceramic. I try and keep it as good as I can, but it's a joy to cook on when it isn't sticking and makes some fine eats. Love your videos BTW! Keep it up. Cheers
Hey great in depth comment...starting to realize maybe I wasnt the only one with porblems...hahahah I might not be as bad as i thought...I know Pit Boss has some big time name in Canada and push alot of product that way...thanks for your support...
Tanks for your recommendations from France 😁🙏
I am not an experienced griddler but I don't use margarine in my home I like beef talo or corn oil or avocado oil. and my pit boss is doing fine thank you for what you do I enjoy your videos.
Hey thanks for the update...I appreciate that
You should try using ghee. It has no milk solids to burn like butter and an extremely high smoke point of 482 F so it doesn't carbonize/burn or season to the cooktop. Figured this out with my extremely expensive ceramic lined stainless cookware. Rinse them out with water and wipe dry. Rarely need soap use to clean them.
Thanks John..i will look into it...
It's REALLY easy to make your own at home! Also called clarified butter. I make it all thw time for cooking and popcorn.
Honestly I think there must have been problems with Pit Boss’s coatings at the beginning. I noticed a few of the reviews from right after these came out complained about how things stick to the top. I just got the Sierra (Walmart 3 burner) for Christmas. First one was damaged bad, so I went and returned it and got another. I’m only 4 cooks in on it, but nothing has even remotely stuck to it yet. Made chicken quesadillas last night and even the melted cheese wiped right off with a paper towel. I am using the new star spatulas and the wooden scraper you recommended. I put a couple small scratches on it my first cook due to some burrs on the edges of the brand new spatulas. I took some fine sandpaper and smoothed the edges of the spatulas and haven’t noticed any more scratching yet. But I may rethink and switch to the pit boss plastic set of tools. I do love the wood scraper though! Great update video
Thanks Curtis...even Blackstone has a set of the spatulas for their non stick as well...thanks for the comment
Hi! Not being critical of any griddle surface, then there is the but. At 16 I started of a cast iron griddle. Through the next few decades, my fall back job was always to go back to the griddle. In the diners/restaurants I worked, it was always a heavy cast iron griddle. I'll bet, if it is still operating, that old griddle at Shoney's from 1968 is still operational. So, to the public, you want it to last, then buy it to last. But these modern tops, then deal with in, which is fine. I have two griddles, no three. One is an electric commercial indoor electric which doesn't get as hot as I would like. Two is a small Lodge stove top. Third is a scrapyard piece of probably ancient, dates from the forties, boiler plate over my 4 burner gas grill. My point is, don't sweat over details, fancy griddles and such
Thank-you! Sorry I had to comment!
Same EXACT thing happened to me minus the metal utensils! Couldn't for the life of me wonder what I was doing wrong. I too was oiling it after each cook. Then everything would stick. Then I'd deep clean the crap out of it. Totally ruined it. They should've made it clear what we should and shouldn't be doing with this thing. I got a new cooktop as well & wish I spent more and got a Blackstone
Hate to hear it...just curious now with your experience and new top how is it going..i would like to keep updated if you would
@@TheFlatTopKing it's going great! I put a tiny amount of oil down when cooking, only avocado oil (high smoke point). But the biggest change I've made is that I bought a pack of 50 microfiber cloths from Amazon and when I'm done cooking, I use the KitchenAid gormet bowl scraper set to scrape the surface. Then the real game changer is I lay down the microfiber cloths all over the surface, kick it in high and soak them in water. The steam really cleans the surface and I use the plastic scraper to scrape the cloths on the surface gently. Then I just wash the cloths
Thanks for your show and all the education. I'm having a hard time reconciling the statements - I was using way too much oil but then the bombshell is you didn't have oil and had to use margarine. We really like to cook with minimal oil and butter which is why we chose the ceramic Pitt boss but I feel like our griddle has been ruined because we don't use a ton of oil. Any thoughts or suggestions? Thanks!
I am not sure the question...i will answer based on how I have interpreted this..
1 I didnt buy the Pit Boss it was given to me for reviews and knowledge
2. The Manual was never updated with this model so the information was muddy to start
3. I choose to use metal based on conversation with Pit Boss when we first received it
4. I DONT use to much oil or butter...I was oiling the griddle after cooking...
5. Using less oil or butter does not reflect the problem it helps the solution\
6. If using only a certain part of griddle no reason to use oil or butter on the whole unit thats why I said less...
7 Adding the extra oil or butter while cooking adds in the seasonings process and thats not a good thing dealing with ceramic..
8.Since using oil after cooking it was discoloring thus making me clean more and more..
9. From day one my griddle was NOT non stick like they stated. Thus using oil or butter.
10. Deep Cleaning, Metal Utensils and using Margarine at the very end was the last straw....it stripped the ceramic.
11.Lastly based on the Comments on TH-cam and Comments on the GRIDDLE GROUP on Facebook proves my theory correct... It may not have been 100 my fault...its happening more and more based on usage...people are having problems while not following anything I have said...some have said they didn't even know about my channel until it was to late...
Hope that helps...
Thanks for posting Neil. No margarine just real butter, very good information! Cheers 🍻
Absolutely bud...cheers
It's Neal lol
OK King. I’m going to give Pit Boss a lot of credit for sending me a replacement griddle top at no charge. Just got the four burner ultimate today. I sent them pictures of the coating flaking off and sent this replacement without much hassle. I really really really want to love this griddle. I’m going to watch this video of yours again, and any feedback you can give me I would certainly appreciate. How do you feel about a simple cooking spray like Pam?
Stay away from sprays in general with griddles. Only use oil where you’re cooking. Dont oil whole griddle if not using. Clean like an inside non stick pan. Soap and water. Dont season this griddle. Only use enough heat to cook properly… don’t use high heat if you can… low gets hot enough.
Dont over heat areas where you’re not cooking…. For example. If only using half griddle don’t have other side blazing hot etc. maybe only use three burners or even 2 in necessary
I always cook on the lowest heat possible because I’m such a tight wad. I don’t want to use more gas than necessary. Lol. Just did some burgers and I’ve got to say for the first cook I was very pleased compared to my last Pit Boss experience. I will take your advice, get a small spray bottle and use either olive or avocado oil sparingly.
I have a different story to tell. Bought my Pit Boss based on reviews, and the fact that it had a ceramic top, which was different than the Blackstone or other griddle tops. So I wanted to have my first experience with a griddle top to be with a model that was easy to clean and maintain. I also purchased it based on the fact that I’ve had conventional grills in the past and wanted to try a flat top for a change. The griddle top , from a grilling standpoint has been great. But after one year of usage, I’m already seeing rust forming on some of the hinges and on the cover. I called Pit Boss customer service and was told that cosmetic defects or flaws were not covered under the warranty. The customer service rep asked if I use the grill outside. I politely responded “Where else would I use it”? (Duh). She proceeded to tell me that the elements (rain, wind, heat) can cause “ premature rusting”. I explained to her that I use the PitBoss grill cover and clean it religiously after every usage. I was then told that perhaps the cover was trapping moisture and contributing to the rusting. Which led me to ask a question “ isn’t the cover supposed to protect the grill from the elements“? ; that question never got answered. I also explained that I had Weber grills , and Costco grills, in the past that did not exhibit any rusting within the first year of owning it. Again I was told sorry we don’t cover cosmetic issues only structural. I was emailed an instruction sheet on how to clean, and deep clean , the cooktop surface. And it was recommended that I purchased some high temp paint to thwart any additional rusting. I ended up disassembling the entire grill and sanded off the rust spots and repainted it. I should not have to be doing this after one year. I think this will be my first, and last, Pit Boss. I will probably move onto a different griddle top in the future. But as far as overall grilling performance, the PitBoss met my expectations.
Unfortunately after this video was posted...it seems like a TON of people are experiencing same or related issues....I had no idea at the time that it was so bad...so I kinda put a ton of blame on me...looking back....seems like a number of these things have been horrible experiences for people and pretty much same response from customer service....
I still don’t have one but just chiming in that I grew up on imperial, and these days I still use it as well as butter. I do love the country crock stuff just because it’s easier to put on my bread! 😂
Right on
I personally have never used margarine I've always use stick butter like imperial and thank you for the heads up I probably would have beat myself up just like you did now I know better thank you very much love all your videos - always very informative
Imperial is not butter. It is margarine. The shape doesn't make it real butter.
Thanks bud...really appreciate that....
No, never margarine! Love your torture test of the Pit Boss, and while I personally wouldn't want a non-stick griddle because I learned on a 48 commercial flat top grill and it was metal on metal for 16-hours, 7 days a week with that beast. But you have to be impressed with Pit Boss' warranty and their customer service. That says a lot about a company. Nice vid!
Absolutely great comment...it may not be for everyone...but if you do here are some things you should look out for...Yes Pit boss so far has been very great to deal with ....and not just as a ambassador...even friends have had good things to say about em
It is even bigger than that because he didn’t have a warranty. They sent it to him to try and review. The fact they sent him another top is incredible!
Hey brother, I enjoy your videos. I have been cooking on cold rolled steel, Camp Chef and Blackstone, for years,,,and about a year on Pit Boss. They are definitely different and require different techniques. But I think the most important piece from your video is for viewers to recognize that steel is porous and requires seasoning, ceramic is not porous and seasoning a ceramic surface creates a sticky, uneven surface, defeating the ceramic properties. Over time it destroys the non-stick and causes the user to add more fat (oil, butter, etc…), which ultimately exacerbates the problem. As for the margarine issue, margarine’s main ingredient is water. You can’t fry with water. None of the other ingredients in margarine constitute oil, therefore, using margarine is tantamount to frying with water. Thanks for putting out the video; hopefully it helps many of your viewers.
great comment Mark...really enjoyed it..thanks for the support...spot on bud
I believe there's too much water in margarine... I think your videos are the best on You Tube... fun and well thought out!!
Thanks Craig...really appreciate your support...that margarine is just awful
I only use butter or Avocado oil and have always used non metal tools, Neil Thanks for all your advice in using the Pit Boss. Still love it
Glad to help Tim....how is your surface holding up...any stains are spots
@@TheFlatTopKing just a little in one of the corners
I agree with your 3 mistakes...main problem is using too much oil...basically I have learned to use almost no oil...good review..
Thanks bud..Definitely a spiral of craps
I use wood spatula's always to clean and scrap with. I use square edge stainless to cook and scrap up smash burgers. I never use soap of any kind. When finished I use water sometimes club soda when I clean. Never use margarine, I hate that stuff. Ghee is a great oil source with considerable higher smoke point and you still get the butter flavor.
Yeah i here ya on ghee...It wasnt me who bought it...I just forgot the butter...i use ghee alot...interesting you dont use soap....are you noticing a blackening or patina starting on your griddle
@@TheFlatTopKing I've had this griddle for a year and half and I really have a good even patina. Not any of that gunky build up. The one I have at the beach seems to get a gunky build up that I have to clean more extensively. I think its because other people are using it too and I have no idea what they are using when they cook. Of course the salty air is a harsh environment even for stainless steel.
Love this channel and all of the great information. In my opinion it’s “easier” to not have to be so particular about the cooktop surface. I don’t find seasoning and cleaning the rolled steel to be a big hassle at all. Additionally I haven’t had the best luck with non stick cooking surfaces. I think the toughness of rolled steel out weighs the nuances of trying to not damage a non stick surface.
Thanks for sharing! I totally agree...
I also don't think keeping the rolled steel cooktop clean and oiled is a big deal. It usually only takes me a minute after a cook to clean and oil it. Plus we're not big fans of ceramic / Teflon cooking products.
Love your videos! They helped me decide on the Blackstone 4 burner 36”. Many years ago, I used to use Nucoa (no dairy in it) for all cooking until they started putting fake butter smell in it. It was about 65% fat. Now I use butter (almost 80% fat) for everything, especially my Wolf griddle in the house and now my new Blackstone in the yard.
Thats awesome...wolf makes some great stuff
Some really great content and information Neal! I only have the Blackstone electric griddle for now and only use bacon grease or Kerrygold butter. When I’m done cooking on it I use just hot water on the griddle and it steam cleans it then wipe it down with paper towels. That’s it. I really like the honesty and knowledge you share in all your videos. Cheers brother!
Thanks Jay...as always
I have a Blackstone for 5 - 6 years. Love it. I also have an indoor griddle. My biggest problem I have with the indoor griddle is having to using a plastic/rubber utensil. The plastic utensils seem to be to fat in my opinion. Makes things harder to flip. Also I keep my metal spatulas on the griddle when I cook. Not sure how the rubber/ plastic would handle the constant heat.
Also I only use oil or beef tallow.
yeah I get that exact feeling with using those plastics....its like they developed the griddle without the utensils in mind
@@TheFlatTopKing I think it may be just the opposite, the spatulas were developed without the griddle in mind! I’m using metal because the plastic spatulas I have are thick, easily overheated and melted edges, and won’t get under an overeasy egg without turning it into a scrambled egg!
I currently have the small 17 inch Blackstone electric griddle, which is ceramic too. It is too small for the amount of cooking I do on the weekends for family. I will most likely be purchasing the Pit boss 3 burner. I am use to the ceramic cooking and have no experience with rolled steel cooktops. The main reason for me is the quick clean up after the cook. I can clean up and still get in to eat with my family. Being in Wisconsin we ONLY use butter. Using margerine would be like you wearing a non Tennesee Vols. clothing. LOL
Great video! I love the openness about the entire situation and your honesty on how you cooked on it with what you may have done wrong. I am not even 6montha into owning my members mark griddle so I do not have the experience to make any remarks on griddle cooking haha. I’m just taking in the info and nodding my head because I can honestly say I would have probably done a few things the same way as you, but since you worked with griddles for 20yrs I can also easily see how certain techniques were ingrained in your cooking style no matter the cook top lol. Thanks for all the recipes and tips on griddle tops I do appreciate them
Well thanks for the comment...its nice sometimes to get a good one vs how bad i am..ahahhah
@@TheFlatTopKing your content is great man just keep grinding. No need to pay much attention to the negative comments! Negative people just try to hold us down from being successful, your killing it dont let them hold you down!
I do not have the Pit Boss but do have the E-Series 22-inch Blackstone with the non-stick surface. I only use the plastic utensils or wood, tend to like the wood for minimum scraping, never use margarine only butter or ghee butter or a splash of avacado oil, much less oil required, as a landing zone. Clean with a paper towel. If you want to use a warming rack, put down the silicone egg molds first and then put the wire rack on them so it does not touch the surface. Also, can cook biscuits this way.
Hey that silicone idea is absolutely great..thanks Craig...just an update with..Amy is hard at work with 4 new recipes coming
@@TheFlatTopKing , I forgot to mention, turn the wire rack over so the legs point up, keeps them away from the surface. Amy is wonderful, no question, she might need to start including grocery lists for us new shoppers HA.
I don't think I've ever used margarine. I love my butter way too much brother. Glad you got a new surface.
yeah it was awful...for sure
thank you for the info i deffanetly whont use to much oil and no steal utensils
Hey man, I found this video because I am having some of the same issues. Buildup in “hot spots” that I can’t seem to get off with no amount of nylon utensils scraping. I also have applied a thin layer of oil after every cook because the manual says to do so…. So should that be stopped altogether?
Also, I made smash burgers twice recently and they were so stuck and crumbling that it was a disaster. The meat completely fell apart and this was beef from the same cow I had used previously with no issues. I have pictures if you are interested. Anyway, is there any way to “fix” the top and get it back to normal? Do I need to reach out to Pit Boss? I am in my two year warranty window still I believe…
Thanks again for the great videos!
I've heard and read other reviews where people had issues with the ceramic cook tops. I still love my metal cook top Blackstone and will likely stay with a metal cook top even if I buy another griddle in the future (I've had mine since the first series came out). The one good thing about metal is if you really muck it up, you can always break it back down to bare metal and start all over again. Not that I have ever needed to do so, but I could if needed. I generally use Avocado oil on my metal cook top unless it's something where the food benefits from butter in the cook (real butter)
Absolutely spot on David...completely agree
I absolutely appreciate this video and noooo margarine EVER. It’s nasty and terrible for you! Only butter and oil
I hear ya..just awful product...really no reason for it at all...
I absolutely appreciate your honesty.....when I watched your video about the hash browns, it was what prompted me to buy the Blackstone E-griddle, whose surface is probably comparable to the PitBoss. We've only used soap and water on it and the plastic tools. I bought a Steelmade for our home not only due to not getting enough heat, but you just can't chop meat up with plastic, no matter how you try! I'm so looking forward to when we buy our camper to getting a Camp Chef or Blackstone propane griddle. While I will say that I think the prepared surface of the E-griddle and the PitBoss are awesome, I really doubt you did much wrong. In my experience, most pans with a slick surface give it up after a time. I bought a Misen pan, which I had heard that the surface was amazing....lol, well if anyone can kill it, it's ME! It's dying a slow death after a two year stint on our electric stove.
Keep on rocking the food Neil....I may start a channel someday with my cooking. I just don't think my hubby will come across as great as your lovely better half!
hahaha thanks for the kind words....I really appreciate that..reach out if you do...
I never use margarine, butter all the way! But I'm from Wisconsin, the Dairyland State! I also won't use processed cheese ( American cheese) Lol! Great video hopefully others will learn from your experience! God Bless! Griddle on!
Great area...thanks for the support Don
I just discovered you on TH-cam last week and can't stopp watching your videos great job 👍 but its been a year since this video and here in Germany we can buy pit boss griddles now ..iam interested but i would like to see an update on your pitboss griddle after your new top that you have become since its been 1 year on use ..many greetings
Hey thanks for reaching out...so not long after this we just decided to cut ties and not cook on this anymore....
@@TheFlatTopKing so are you saying you would not recommend the pit boss?
@ per the ceramic coated… no I could not recommend that. But that’s only my opinion. Just doesn’t seem to hold up on enough griddles out there for me to say the problem is limited
@@TheFlatTopKing thanks for your response--you have a great channel!
Thanks for posting these videos...I've had my 2 burner for almost a year now, and I'm getting to a point where I really want to use a metal spatula because the plastic ones are not doing the job anymore...have you made up your mind about metal vs plastic? All I want to do is be able to flip things like smash burgers when they are on the hot spot? Thanks
Yeah this video is pretty old...we ended up getting rid of it because of those issues...I cant recommend the metal...
One of the biggest concerns I would have about a Teflon coated griddle is tempatures. Teflon coatings are typically rated for "intermittent" temperatures of 500 degrees. Griddles can hit that range easily. My Blackstone has hit temps of over 625 degrees.
although I completely agree...this is not Teflon...this is ceramic...completely different technology...
And who needs 500+ on a griddle?
I also need my griddle over 625 for cooking eggs slowly
Great upfront and to the point episode Brotha. Of course you know i recently got the Blackstone griddle. Since ive had it, ive only used Avocado oil, as you taught me and maybe 2 times my oldest son used Land o lakes garlic butter. Never thought about margarine cuz i never see you use it, but thats just my situation. Like you learning the ceramic top, i too am learning to cook on the blackstone. Hopefully others can give you the insight with their experience with the pitboss. Glad to hear you received a new top. And cant wait for the 6month follow up on the replacement. Anywho, Cheers y’all, and great episode 🫡 👊🏼😎🤙🏼
Thanks MIke...big things coming...remember this day and comment..
@@TheFlatTopKing 🫡 yessir, copy that
I believe I made the mistake that you talk about on your video, about the Boss Ceramic top.
I did use oil when I would cook, now my cook top does not look as bad as yours did, but now in that area that I mainly cook in everything sticks!!!!
Also have noticed that the ceramic cooktop is Boeing-the center from one end to the other🤯
Asking do you think I can repair the area that is sticking, also, the bowing.
Should have informed you we have the 5 burner ceramic top.
Looking forward too getting your opinion on the Boss🤙
P.S …. I really enjoy your your videos🤙
Unfortunately the only thing that can help.....is have someone sandblast the top...season and start over like a new rolled steel griddle...I do know the sticking will get worse...as a result...you will scrub that area more....then the ceramic starts coming off..its a downhill spiral from here...
Other idea is...maybe it will not be as bad and a good cleaning will help...Not sure since I cant see it...
for the bowing...i honestly dont know...
Any chance its under warranty
I believe I made the mistake that you talk about on your video about the Boss ceramic top
Do you prefer to use salted or unsalted butter or do you see a difference? I've been told unsalted won't burn.
I have heard the same thing...I used to only use salted...heard what you did...switch about a year ago and cant tell a Difference at all..not one..
👍👍👍👍👍good vid,I’ll stick with my blackstone ,I have no problems,non stick goes bad over time,on any pans it wears out,that’s why I like the blackstone
👊👊👊👊🍻🍻🍻
Honesty is the best policy👍👊🏻
Thanks Casey
I love mine! Never deep cleaned it. Scrape bulk oil/fat off with silicone spatula, wipe remaining off with paper towel. Pour a small(1/4 cup) of water on the griddle while it is still warm. Wipe down with paper towel. Steam cleans the griddle top. Takes all of 3 minutes.
Yeah absolutely....spot on...way head of the curve for sure....mine would stick so bad at the beginning that your method was almost impossible...i was deep cleaning 3 cooks in...so my path was off road to start with....than you add all my other problems...
@@TheFlatTopKing I made candied bacon on mine. The most difficult cleaning so far, lots more scraping with the silicone spatula. Still came clean. If i remember, I scraped with the water and the griddle still quite warm. Water/steam is your friend. Thanks for all your helpful videos!
If you want to fix that griddle surface, you can do what Blue Diamond told me to do with my skillet.
Plug your drain hole, put water on the top, and boil the water for 5 minutes. Drain the water and immediately rub it with a piece of Magic Eraser original and rinse with water. Do the eraser and rinse three times. Wash it one more time, and your top(unless you totally destroyed it) will be non-stick again.
Best wishes, Kevin
Wow...thats Definitely new..thanks bud great tip
Love the videos and most certainly appreciate the forthright honesty, and of course the good information. REAL margarine has little to no water in it, but SPREAD, like Country Crock etc, has a LOT of water. I don’t use that stuff for cooking at all (not even real margarine anymore). I’m older than you, and growing up, not much was known about trans fats and margarine was supposed to be better for you than butter. Now we know different. But aside from that, you are right…never cook with spread, and if it has water in it, don’t cook with margarine either. Butter is better for cooking and I believe it is better for health, especially if you use it alongside olive oil. I’ve never tried avocado oil, but I hear that is a good oil for your health as well. But some things…just have to have butter. I don’t use my flat top as much as you, but I can say this: some things are just better on the cold rolled steel than on the ceramic top. Eggs are great either way (if you’ve properly seasoned the steel), but smash burgers? Use the steel. It is just too hard to get them off the top of the ceramic without damaging the crust. I’ve never failed on the steel…almost everyone fails on the ceramic, at least some times.
I have to 100 agree with that comment...spot on..thanks bud
100% agree with your comment. My doctor told me years ago to not use margarine and just stick with butter. So, I only use olive oil or butter for cooking. The Pit Boss has some features that i prefer compared to the Blackstone. But, I'm not sure I want to take a chance on it over a Blackstone.
@@michaelangelo6217 I’ve got 3 Blackstones and a Sierra. The big BS is on my patio, the smallest is in the RV, and the 22” is at the cabin. If I had it to do over again, I would not have bought the Sierra. It just doesn’t provide the value for money that the BS does, given the ceramic does eventually wear out.
First of all, the only time I use margarine is on quesadillas, but it’s an old habit. Secondly…I’d love to see you do a comparison of some of the cheaper off brand griddles for “the rest of us” 😂
Great suggestion!
I do know that Weber has teased a new griddle..if so count me in...100
@@TheFlatTopKing thats what i am waiting for. I have my blackstone one burner for practice until i get my big boy.
@@TheFlatTopKing comes out in March
Stay away from ppl that assume margarine is real butter.... 😳 I know a few that swear Sunny Delight is real O.J. 🤦🏻♂️ Great Video, tho. 💯😊
ahahhahaha absolutely love that comment...spot on.,,,thanks bud
Can you sand off the old griddle, remove the ceramic, and then treat it like a regular metal griddle top? Thatd be a good experiment and video at least :).
Hey that would be neat...i just might do that for fun..I haven’t thought of that
One thing, although you may not be able to answer, is whether a ceramic cooktop will fare better when not used as often. My biggest concern with buying a flattop is that I keep hearing that if you don't use it at least weekly it'll rust if it's humid. Our summers are extremely humid here in Maryland. I can't keep it in the garage without disconnecting the tank and leaving that outside, which would be a huge pain. With a son in college and a daughter playing sports year round, we have weeks where we do a lot of quick meals and carry-out. A grill that has to be maintenanced before each use is a grill that doesn't get used.
However I'm hearing reports from people that even the ceramic rusts over time, although I have no idea how that could be possible.
Any thoughts?
The Ceramic is rusting Because its breaking down and leaving pits...thus rusting and pooping more ceramic off...
As for the other....I think %70 of my viewers live in humid weather... All the Southeast, coast lines, lakes houses, oceans etc...Humidity is part of it...I think its extremely duable. Yes I think some maintenance will be required. But if properly taken care of that will drastically reduce the time spent on maintenance. Having a good seasoning, cleaning afterwards and getting a coat of oil back down...etc
Thanks for the great tips!! Question: If metal utensils are not good for the Pit Boss griddle because of its ceramic coating, why does Pit Boss sell a metal scrapper in their Cleaning Kit that I just purchased??
Pit Boss has rolled steel griddles ass well...
Thx we bought one last season
A few things.
First: Pit Boss says in the instructions to oil it after use. I agree with you, that makes no sense. I did it for a couple weeks, then stopped.
Second: if you stop oiling it, you don’t have to clean it as often. Fixing problem 1 solves problem 2.
Third, no metal tools. You have to change your touch, going from metal tools to nylon. Change the angle, the pressure, the speed. I didn’t have previous griddle experience, but I have 40+ years of kitchen experience. You have to work differently with steel pans, with cast iron pans, and with non stick pans.
(One cool hint about the Pit Boss tools: they have a little indent under the handle, such that you can balance the spatula on the griddle surface and the indent rests on the rim. It’s a nice feature.)
Fourth: yeah, margarine. Mrs B wants her eggs and omelets done in margarine, and after 30+ years it’s still hit-and-miss. My best method is to 1) use non stick, 2) use twice as much margarine as I would butter, and 3) let the water boil off. Then work quickly. They usually come out okay.
I’ve had my Pit Boss Sierra 4 months, and I’ve cooked probably 25 times on it. I haven’t had to deep clean it yet. There is one small sticky area between the center and right burners, about mid griddle, corresponding to the hot spot. I’ll catch up with that this spring, probably, but for now it’s not an issue.
best comment so far...appreciate that...
Although i grew up with it, I don't use margarine for anything anymore.. Not for the lubrication reason, but for the flavor. Nothing beats butter.
i hear ya...that stuff is just awful to cook with...
So, to be perfectly clear, what is the best lubricant to use on a ceramic flat top griddle when cooking? Butter?
You can use oil or butter...but just for cooking...after cooking clean with soap and water just like an indoor skillet...leaving oils on afterwards will start to season the griddle when using and making you clean more often...
@The Flat Top King Thank-you for the info!!