Why Your Griddle Seasoning SUCKS - And how to fix it! FLAT TOP GRIDDLE SEASONING MISTAKES!
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- เผยแพร่เมื่อ 31 พ.ค. 2024
- We see a lot of griddle seasoning mistakes... So if you're unhappy with your griddle seasoning OR you're worried about seasoning your brand new griddle, then watch this video for some of the things NOT to do when seasoning a flat top grill!
We get a TON of questions about seasoning outdoor griddles, and these are some of the common mistakes that we see griddle beginners making... don't do these things!
Learn what oil to use for griddle seasoning (and what popular oil we DON'T recommend), why your griddle has sticky spots, and why you've got deep brown streaks on your griddle when you scrape it.
I've seasoned a bunch of different griddles over the years, and here's what I've learned along the way...
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FLAT TOP KING MERCH, RECIPES AND SEASONINGS
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Snake River Farms American Wagyu Beef
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MY FAVORITE COOKING TOOLS:
Wireless Thermometer
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My Infrared Laser Thermometer
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Thermpro T19 Instant Read Thermometer
The Avocado Oil that I Buy on Repeat
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KitchenAid Artisan Series 5 Quart
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Breville Smart Oven Air Fryer Pro
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SEASONINGS I SWAER BY:
MY NEW SEASONINGS
SHAKE THAT, SMASH THAT, & “QUE THAT SEASONINGS
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Sure Shot Sid’s Gunpowder Seasoning
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Cavender's All Purpose Greek Seasoning
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PIT BOSS Bold Burger Rub
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PIT BOSS Southwest BBQ Rub
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PIT BOSS Lonestar Beef Brisket Rub
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Heath Riles Rubs --- Save 10% when using these links
Heath Riles BBQ Garlic Jalapeño Rub Seasoning
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Heath Riles BBQ Sweet BBQ Rub Seasoning
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KNIVES I USE:
HENCKELS Four Stars Chef Knife
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HENCKELS Four Stars 7in Filet Knife
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HENCKELS Four Star Utility Knife
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VICTORINOX 6in BONING KNIFE
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GRIDDLE MUST HAVES:
Traeger Bent Handle Scraper
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Meat Press Stainless Steel
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Grill Cart for Accessories (Mine came from Harbor Freight but this one is good also)
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Squirt Bottles
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Melting Dome and Resting Rack
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Bench Scraper
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My Favorite Flat Top Grill Spatulas
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My Instant Read Thermometer
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Earlywood Wood Spatulas
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Silicone Fish Turner 600 deg
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WEBER LINKS:
Weber Summit Kamado S6 Charcoal Grill (Newer model of mine)
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Weber Griddle Insert --
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Weber 28in Griddle --
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Weber Genesis S-435 -
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SMOKER AND GRILL MUST HAVES:
Butcher Peach Paper
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Black Disposable Gloves
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Weber Burger Press
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Charcoal Chimney
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Nothing like a navy chef as a blackstone instructor. 10/10 man
You should look up the science of how oil polymerizes. A low smoke point at the first seasoning layer is optimal. Flax seed oil does have a weakness of becoming a hard polimer which can crack and flake. So a slightly softer polymerizing oil is preferable. But you DO want the oil to smoke so that it converts from a monomer into a polimer. A lower smoke point oil converts at a lower temperature than a high smoke point oil. This is safer and can prevent warping your grill.
I was an executive chef and instructor at culinary college. The highest smoke point and does not go rancid like many oils is peanut oil. The Chinese with there high cooking temps have used it for years. We used it for all our griddles, cast iron pans for blackened Fish and Steal sauté pans for high temp fish sauté. Try it.
I use only peanut oil, for everything, also my deep frier, it is a very good oil.
Peanut or avocado. Peanut for everything that requires a high volume, or for curing/wiping down cast. 1/2 the price. 😀
I was gonna ask about that, they use it in deep fryers, thank you..
Just bought a 24oz bottle of Avocado oil at Walmart
I avoid peanut oil due to the high rate of intense allergies to peanuts. If I’m only using it for myself, no worries though. Just something to consider if cooking for others.
Neal, Amy, even a seasoned gridler him or her, needs a refresher once in awhile. Even myself, who has been griddling for many years, still loves watching your expert content. You nailed it!
I appreciate that...cheers
Congrats on your milestone. Your techniques and recipes are appreciated. Keep it up.
I'm an experienced griddler...... I am SO HAPPY to see this kind of content. We all need a refresher...familiarity breeds contempt....and we all fall prey to it. Thank you! Love & peace, griddles & grease. Andy
Many thanks Andy...
I love that "Love & Peace, Griddles & Grease". I hope you don't mind me stealing that.
Thank You for Your help.
I am a pellet grill, kind of guy…
Just bought my first griddle… It is a 3 burner Traeger Flatrock..
I’ve been kicking around the idea of getting one, and although I have the money, the price is always been a deterrent..
With that said, when I found one already assembled on clearance at Home Depot yesterday & walked out the door with it for ONLY $405, well I think it was just meant to be..
That’s when I found your video and now I’m about to go out here and forget everything I know about cast-iron and see how good your advice works in real life…
Thank you so much for this video you gained to subscriber
Thank you for all your tips and tricks
Great to see and review the care and feeding of the griddle. Watching your videos and applying to our griddlin is the key to success.
Thank you bud....
Super informative and helpful video! 🙏🏼
You do a great job of explaining and going in depth on your processes. You give the reasons why and why not to do certain things. Keep up the great work!
Thanks bud
I just got my first Blackstone on Friday. I'm definitely following your method to seasoning. Seems like you might know a few tricks I can learn LOL Thank you good sir! New subscriber here!
Hey thank you...cheers
Loving this channel. Fantastic content and very helpful. Keep up the great work!
Much appreciated!
Great job Neil!!!!! Great video
great video sir! just got my first blackstone and this helps a ton!! thank you.
Glad it helped!
Great video it went over everything I experienced and was so helpful to fix my problems. I’m glad you zeroed in on the fixes to get me up and running again
Well I appreciate that...cheers
Hello from Canada
Been following you since I got my blackstone and did your fried rice last night and was blown away. My family already wants it in a few days….lol
Thanks buddy you are the best and I mean that. I have followed others and you are my number one moving forward
I can't say this enough, your videos are great. Pure and simple. Thanks!!!
Wow, thanks!
If you use a lower smoke point oil the outside, if they get to 400 can be seasoned, so it just depends on what the temperature on your outside borders get to. Nine happens to be seasoned because it gets hot enough.
Nice, quite a bit of information. Thanks can't wait to get my first griddle and have been binge watching your channel
Hey I appreciate that...cheers..reach out if we can help
I always love and enjoy each of your videos you have the greatest tips and tricks and your spices are da bomb. Thank you!
Hey thats great to hear...thank you...working on the Smoke that now
Just seasoned mine. Thank you for the video. Very descriptive and helpful
Awesome...thanks
Thank you for putting this video together! I ran into nearly every issue you addressed here, after following the written instructions to season my new griddle. I now know what I need to do to get it right!
Yeah a bit here had mine real hot I’m trashed
This needs more views!! No one has explained in depth these issues, thank you!! My griddle is sticky and everyone online says to burn the oil on the highest setting and I can’t understand why my grill is dry and dull and sticky
Great video, I have to find time to reseason my griddle top, glad to watch this helpful video!
Yes sir...
Another great video and very informative for us newbies. Thank you...
Yes sir...thank you
thank you. i put my blackstone inside at first snow last fall. didn't clean properly. now stripping for a fresh start. good refresher video.
Your Demos are so visual and so instructive. No one shows the does and don't like you do.
You have truly earned the title "The Flat Top King"...but you already know that 😊.
NO man I appreciate that...I just try to imagine what its like on the other side...What questions would Amy ask etc...we even argue over things like that because how novice she actually is...
So I need to turn the burner's on high then add my oil
And how many times do I do this at the beginning
Great informative video Neal. There are so many videos on how to season griddles and very little experience. Yours is legit! Keep it up brother!
Hey I appreciate that Jake...really try to see it from newbies perspective
Very well said. It worked. Thank you.
Glad it helped
Thank you!! I’ve got the discolored streaks!! Going to rewatch to get this fixed!
Glad I could help!
Thanks for sharing with us Neil and Amy. Great tips for seasoning the griddle. Fred.
Thanks Fred...
Great tips and advice. Thanks 👌
Thanks Frank...
Great info Neal. Thanks!!
Thanks Bob...
I’ve been googling and you tubing so many Blackstone videos as I am a new owner of one. After it being outside & covered during the winter, it was slightly rusted but definitely fine. I fixed it up and it’s ready to cook. I overthink the seasoning and cleaning process but you make it so simple! Thank you!!
Glad I could help!
Extremely thorough instruction, thanks
Glad it was helpful!
I’m a newbie. Thank you for this. Initially started off wrong and wondered why I wasn’t getting a season. After watching this I was able to see my mistake and correct it. I’m definitely a subscriber now.
Glad it was helpful! Thanks for the support
Love your videos brother! You explain very good.
I appreciate that...
Highly recommend his videos...he has been there and found the good and the bad and shows the way to avoid the bad...thank you Neal
Well thank you Floyd...
Just got one. Thanks for the tips
Awesome....thanks Kyle...
I have found through out my years of cooking with cast iron skillets, that any fat, be it animal or plant oil that is put on the pan and stored without baking that fat into a seasoning layer, will go rancid if you store it very long without using it. I no longer season with bacon grease due to most bacon has sugar in it now. Sugar makes a sticky mess, lol. I usually just use lard for my cast iron. My momma often used the crisco shortening, but since I don't cook with that anymore, I don't keep it around. Peanut oil makes a good and stable seasoning on the cast iron, but I stopped using it due to people in the family that have peanut allergies. The key is to NOT to let the grease or oil set on the pan or griddle for long periods. Cook it down to a coating and it won't go rancid. I wish there were stainless steel griddles, then we would not have to worry so much about it rusting. But it may not cook as well either. Great video and explaining the seasoning process of griddles. I have been thinking I would like on for our outdoor grill. I could cook a lot of bacon all at once and not mess up the kitchen or oven. Bacon is soooooo messy.
Very good information Neal. Glad that you made this video. My Blackstone griddle also is very light around the edges. Thank you very much Neal 👍 for all those tips.
Thanks Robert...
This was incredibly informative. I was guilty of a few things. I’m a pro now and ready to rock and roll!
Glad it was helpful!
I worked a line order cook for years. We never used oil when cooking. At the end of the night, we scrapped it down grabbed the fryer basket and waved it over the griddle for oil. Then used a stone to clean it, scrapped that down and called it a night.
Awesome video. Love the explanations
Thanks Eddie...
I have a Lodge Texas skillet I bought from Walmart. I took a grinder and ground the pebbly texture down and made it smooth. Once I got a good season on it, I can now use soap and chain link scrubber and it doesn't affect the seasoned surface at all.
Thank you soo much for your info. Im new to your channel. I have a Razor 4 burner griddle not a blackstone. Im still learning. I tried the vegetables getting good at it!
Awesome
Good stuff... Thanks for spreading knowledge.. ✌️🙏☝️
Absolutely..thanks for watching...
These instructional vids are great.
Thanks Brad...
Thank you. I haven't had my griddle long but I did not season before I started using it. This has helped so much now I need to go and season my grill the proper way. I was doing it thru my cooking and when I cleaned it. I would clean put oil on and close it up. I was not heating my oil to season as you just did. Again thank you for showing and explaining everything you just did.
Glad it was helpful!
Great video very informative thank you
Glad it was helpful!
I bought the Blackstone seasoning and used it. Mine turned out great . I have grape seed oil but have not used it yet on the griddle yet . Love your videos . My problem was having a level place to put my griddle before we got the patio done. Unfortunately it is still not completely level 😕 they are working on finishing the patio today hope they get it done 👍 🙏
Yeah that would be hard...thanks so much for the support LInda
Just bought one. Thank you!!
Awesome
Thanks for explaining the pitfalls. I have struggled to season the cast iron grill plates that are not even a flat top that I have had for years. This definitely helps me understand what I am doing wrong. I can’t wait to season my new griddle the “Right” way.
Hey I appreciate that...cheers
This is amazing. I bought a lodge griddle and am trying to learn how to use it
Awesome...
Solid video!!! Thank you!
Glad you liked it!
Great information. I got a Weber 2 months ago. I followed your seasoning tips and it worked great. I do have one small spot, about the size of 2 quarters show up. Not sure if I had a "low" quality spot of seasoning there. I will use some of your tips. I also need to get an infra-red thermometer. While the Weber heats fairly evenly I have some variations in temp.
Absolutely...just pay attention to those areas and keep cooking on those spots to help out...it will work out for sure
Thanks for the tips. I don't use my BS as often as I should / could.
I just went out and checked it and it is smooth as glass except for 2 edges (right and left) which are a little sticky. I will re-watch the video on how to correct that.
When working in a commercial kitchen, those flat tops are used all day, everyday. Plus the heat source is entirely different. They are a totally different animal. Plus, I didn't actually do any deep cleaning, that was done for me. There were never any sticky spots, but like I said, they are in constant use. All I had to do was clean as you go. The first mistake I made at home with my BS was not cleaning it well enough while warm. Cleaning a warm flat top well, and not leaving anything on there to cool and gunk up makes a world of difference. Not wanting to waste propane I shut it off and thought, "I'll clean that after dinner."
Most videos don't show the cleanup during and after cooking. I know it is a time constraint but it is really important.
You are a good teacher, Neal. Thanks.
Thats a really great comment...thank you
Excellent tips Neal! Since day 1 I’ve kept up after the cleaning and been very fortunate it has held up great! . Closing in on 100 k, can’t wait till that happens for you ! Absolutely deserve that plaque for your wall! Thanks again for all the great videos. Cheers brother 🍻
The Weber 28inch griddle tell you in the instructions to make sure to season your griddle before use. I just bought one.
I have one as well...we seasoned ours before use..
Man you covered everything!!! the griddle gets extremely hot!! long utensils are a must! your seasoning instructions were on point. 5 thin coats, letting each coat burn off and stop smoking before adding the next. thank you.
Most people don't cover what type of oil to use and why you should use that oil.. they just tell you to use oil. the detail and thoroughness is very much appreciated!!!!! it makes a difference for people that aren't experienced on a griddle.
TY
Great video on seasoning the griddle. So many ways to do it. It can get mind boggling for some. I missed Mrs. TFTK's interaction. She's a great part of your show. 100K subs in 2 weeks or less!
Yeah...im sure the 100k she will have to make another debut..ahahaha
Great compilation Video Neal- I found it interesting that all of the points you touched on were things that I have heard you say numerous times throughout your cooking videos . Great information for beginners and a lot of good griddling common sense there. I have taken advantage of all of those tips and my griddle works and looks great. Thanks !
Hey thats awesome Steve...really appreciate that...thank you
Great advice! Less is more when it comes to seasoning. I learned that the hard way with my cast iron cookware over the years. My remedy was just to cook it out! I guess I didn't let mine get that bad, but after a fry or two, it was back to normal! I have Wagner and Brand WhoKnowsWhat (old Lodge maybe) skillets that eggs and pancakes just slide right out! I like using peanut oil myself, except for pancakes. They gotta have butter!
Absolutely...thanks Curt
I am a "by the book" type of guy. It may be marketing, but Blackstone states their seasoning is also a conditioner. So, it can be used every couple months if someone rarely uses their griddle, or my plan is also to use it in winter after I lose the fingers through frostbite. Additionally, if you have some form of issue with the griddle, I have found the manufacturer asks fewer questions and more flexible in warranty replacements, even out of the period when you follow their recommendations. This holds especially true when it's their own product, like seasoning. So, $10 actually is not too bad, especially after you just spent hundreds...
Thanks for your channel, it has made my griddling quite successful! Especially smashburgers, which like everything, you explain well and no other site has equalled.
Really appreciate both parts of the comment
I use the exact same grapeseed oil and it works amazing.
Yes....
Another great tips video. Learned a few on this one. One thing I wish you touched on was the Facebook group and how to use the search function. So many of the same posts about saving this griddle. The way people respond is enough to make the ones who asked the question want to leave the group. (My opinion) It’s such a great group but it’s hard to view when it’s the same topic over and over. Anyways keep up the great work and thanks for what you guys do.
Barking up the same tree...you would be amazed how many questions are asked when I literally made a video about that same topic...which tells me how little of the surface I have scratched...one thing for sure as it grows it seems to grow with newer people...thus the same things are being asked,,,the ONE thing I CANT NOT STAND is a legit question regardless how many time is the crappy responses...that are 100 wrong...
Just purchased my first Flattop griddle, BLACKSTONE 2 burner 28”. I did my seasoning and did 5 treatments, however I did have some wind that day and not sure if the edge’s were not getting hot enough because they didn’t blacken like the middle to 2-3 inches from edge. I have ordered some wind shields for my griddle. I would like to know if you would suggest doing another seasoning session ‘JUST’ for the edges that didn’t get the black conditioning? Thanks, very nice video’s you are producing!
This guy is awesome! Very educational!
Thanks Tom....
I heard y’all say you’re not perfect and we’ll I can agree for the both of you. But damn, this is platinum to gold in terms of seasoning cast iron-content. God bless
I truly appreciate that...really..thank you
Perfect timing! Just got my Traeger! And I think I need to fix my seasoning😂
Heck yeah..thanks..
I use tallow for seasoning and it work great
Great video bro! I thought I knew what I was doing before I watched it, now I know allot more!😅
Glad I could help!
Go navy beat army. I was a FC on the uss lake Champlain. I just got my first black stone at Christmas. Your video helped. Plus you say oil right. I’m from southern Appalachia. Go Dawgs
First thanks for your service...I appreciate that..cheers
Been on grape seed oil for almost everything in the kitchen around here for years now. It's a great, healthy, versatile oil. Good info in this video bud
Absolutely...thanks
well done thank you
No problem thank you for watching
Great stuff here! I was just "attempting" to re-season my Blackstone 22" yesterday as I sanded it all down and put it in my Weber Genesis II to season. It came out nice but the only issue is I used an Olive Oil (suitable for cooking). So you got me wondering about Olive oil so I'll sand that layer down and get some Grapeseed or 100% Avocado oil and do it again.
So what's the perfect temp then about 450?
And nice when seasoning it this way is the entire surface is the same temp so the sides can be seasoned.
I heard the Waltwins mention you several times in their videos. You are the man Neil because you teach so well. Rock on!!!
Thanks so much....Great Guys for sure....we have become good friends over this process...
Very informative! Thanks! Is it a good idea to put the cover or lid on the grill while it is seasoning?
Absolutely not....the only one that can be done is the HALO...all other tops either say specifically to not use while in use or very limited...
I have stripped and re-seasoned many vintage castirons with modern oils (grapeseed). Never had an issue, but like you point out modern times. I have all the same conversations you are. After watching this video I'm glad I found it! Thank you for the content and info.
Well I appreciate that Danny...Cheers
Doesn't Grape Seed oil go bad?
@@Moondoggy1941 It can if it sits for an extended time in storage. I use mine at least a couple of time a month (the dutcvh ovens, skillets daily) and Crisco and grapeseed oil have never gone rancid on me.
Thank you for making this video! This is great! I just got the CB professional gas grill with those infrared plates and a griddle. I realized I've seasoned it all wrong! I used to be a chargoal grill snob, but the cleaning got too much with my 3 yr old wanting to do a BBQ everyday with the rising temps in the northeast.
I do have a question: I'm thinking of making paella on my griddle. I've done it on charcoal grills before using the paella pan, where I'd cook the rice as well. I guess here I'm thinking par boiled rice in a large omlette ring and adding chicken broth intermittently to flavorize...or would you suggest cooking it in some sort of a pan on the griddle? (I miss my charcoal days 😞. Simpler times!)
Love your videos - very detailed and informative. I just bought the 28" Weber. After a couple cooks I have spots that seem to have the seasoning removed. There are also spots where the tools seem to scratch the seasoning off. I also get the white areas if I scrape the top cold like you did in the video. Under seasoned? Should I just scrape it and re-season it or do I need to do something to remove the seasoning I have on it first? - Thanks
Yeah that quick something is wrong somewhere....i would guess...without being there from the beginning that the actual seasoning was not set properly....Just my opinion....maybe Scrape to get the junk off....clean and reseason....
All great tips sir! Grapeseed oil has been my go-to, and I think it's great. I use on my Camp Chef and my cast iron skillet.
YES....
Outstanding video!!!!
Thanks Gregory
Thanks for the help. I am a newbie and I wish I had of found you before I started seasoning my Blackstone, it is the 36" 4 burner. I think I messed it up and need to start over. Can this be done to just strip it down and start with one of the oils you have shown? I used Lard and I didn't let the smoke disappear and there is too much oil on the griddle. So, I think that I need to start over. My griddle look's nothing like your after you have finished. 👍
I used that same avocado oil same brand in the spray can. I also use the grape seed oil. I also will say this is the BEST video on this topic I have seen. I am not a 2-3 video type of guy. I am a 30-50 video type of guy. I research everything like that. Outstanding sir
Hey really appreciate….cheers
Wife and kids bought me a my first blacksone for christmas, never owned one, Thanks for the videos it helps. Ive season my griddle and hope i did it right lol. I seasoned with blackstone seasoning that you can buy for blackstone. I put 5 layers on it, did the process and griddle isnt getting black all over like some videos ive seen and what the blackstone seasoning shows on can after process. I figured it may not get black all around cuz it doesnt get that hot around edges, also thought its hard to get to that point since its cold out.
Unfortunately its the design on most of the Blackstones...they do not cook or heat evenly...Im sure they sell enough of them that its not an important issue for them....other manufacturers have nailed it...along with true low temps...they say over time the griddle will blacken over time...I disagree...I have heavily used 2 different models....and mine never did season the edges...
@@TheFlatTopKing Thanks for the reply, love watching your videos I will continue watching them for different foods to cook this spring and summer.
Great video Neal!
Thanks Brad...
Great video. Thanks
Excited for your new grill...photos for sure...
@@TheFlatTopKing if he gets it put together. Came today and he’s worn out from getting the garden and pool in shape
Thanks for the info.... I just picked up my first griddle, on sale... a $397 28" Blackstone Pro Series. It was the last one. $180. I'm doing the initial season right now. I sprung for a $10 Blackstone jar, but I'll go with your oil suggestions in the future. So far, I'm on my 3rd thin oil season round. It's looking pretty good so far. I guess my first cook may tell me more.😮
If you need help just reach out...cheers
Wife said she’s buying me the Blackstone Culinary for Father’s Day..
I’m about to watch all your videos. New subscriber 👍🏿👍🏿
Hey Congratulations and Happy Fathers Day for sure....and thanks for the support...reach out if we can help
Hi great videos. Any videos on a one,two or three burner griddle system for a Camp Chef portable system. ie seasoning, cooking temperature and oil to season with vs cooking with?
Unfortunately I do not...many videos on the 4 burner...thats actually what I started with...
I just got my first blackstone yesterday. Got it used...and rusty. Your videos have been great. Very helpful, thanks!
Great to hear!
Great info. Question: Can I use Avocado oil spray? Just seems so much easier to apply. Thank you
Yes, absolutely
Love the videos. My first seasoning didn’t go well for some reason so I cleaned the top well then washed it down and thoroughly rinsed it. When I seasoned it this time I have many spots maybe 1/8” to 1/4” diameter that are not turning dark. This is a Weber griddle. Could this be poor steel processing? Thanks, Mike
Could be....I would still move forward....either try to season agin from this point...of just start cooking things that help seasoning...bacon..vegetables with a high heat oil...ground beef...etc
Since reading the proper research on seed and vegetable oils, I haven't touched the stuff in over 5 years. My cholesterol has gone down 60 points by using butter and raw fatty oils. Your body can't digest seed oils due to the way they are processed and it causes build up in the form of plaque in your circulatory system, some people are more sensitive when others can go a life time of using the processed oils with no effects.
I can’t speak to the health issues of different oils, but I’ve switched to using Ghee for most cooking on my griddle and in the kitchen. Ghee is just clarified butter (butter with milk solids removed). It is slightly easier to make than clarified butter, because it isn’t as sensitive to the timing of when you pull it off the stove. I also prefer the slightly nutty taste of Ghee. You might find Ghee in your supermarket, but I make mine from butter because it is so easy and less expensive that way. A pound of butter made into Ghee typically lasts me a couple of months With the milk solids removed, Ghee or clarified butter have high smoke points that are great for high heat cooking. If I need to use quite a bit of oil for a cook, I will supplement the Ghee with some pure avocado oil. Chef JP has good videos on making Ghee or clarified butter, check it out. For griddle protection after cooking, I just use cheap corn oil, but I wipe that off before cooking the next time.
Could you let me know which vedeo you showed how to make up season ing in a plate or just a list of what was in it
Bill loving your TH-cam channel
Griddled Salmon...
Great content. The most comprehensive and easy to watch on seasoning. Dude is super likable. Thank you for the help.
I appreciate that!
This video helped me tremendously as I just started using my new Weber Flat Top Grill. By the way, I love this grill as it has the most even heating imaginable. I love where the grease trap is, but can't stop getting burned on the front rail. As I am flipping food, invariably I touch the rail with one of my fingers and end of sending food flying. Not the desired affect? Any suggestions?
2 things come to mind first...maybe its the spatula...not fitting your style or hand correctly...I have a video that goes over the differences of angle size and shapes...and also why I use the ones I use....
Second...try to just move the food up further on the griddle...seems simple but really does help....
I followed the link in this video for your favorite spatulas and I can't see the offset. They look similar to what I currently use. The moving food to the top of griddle does make sense but when the griddle is full, makes it a little difficult to avoid the rail. I think I need to learn how to hold the spatula better. I do appreciate your tips, will try for sure. @@TheFlatTopKing
I’ve been using canola oil I’m gonna check out that grape oil stuff
Yes sir....Ii wouldn't preach if it I was not a believer...