We TESTED 28 Different Ways to Make CRISPY Hash Browns - Hashbrowns for Beginners 101
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- เผยแพร่เมื่อ 31 พ.ค. 2024
- Do your homemade hash browns SUCK? If so, you need to watch this! We tested SO many different methods for making crispy hash browns on the griddle using fresh potatoes - everything from what type of grater to use for the best size potato shreds, whether or not to rinse the shreds, how many times to rinse the potato shreds, how to dry the potatoes, what type of butter or oil to use, etc.
And we'll show you our 2 favorite methods for making crispy hash browns on the griddle using raw potatoes! --And we also show you some of the most common mistakes that people make in this video for crispy hash browns for beginners!
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Bro, as a former griddle jockey at a greasy spoon as a young tough, the BEST way to get crispy flavor packed taters is to boil them (Burbank Russets) the day prior, peel them when hot, put them in the cooler (or in the home dude's case, the fridge) & the next morning grate them before hitting the griddle (flat top) with clarified butter. Lay them on and let them caramelize. Flip once, and serve.
Yes, had a chef tell me that. Works great.
This is the best way to do production hash.
For that store bought taste at home. Grate the raw potato, wash to remove starch, pat dry, soak in sugar water over night, rinse again, pat dry again, and fry with butter at about 350F.
What I do, grate the potato, fry it right away with nothing but butter. Keep the grill temperature low so you don't smoke the butter. In fact I spread the potatoes all the way across the griddle using the spatula to cut and turn over sections at a time. I know it's time to flip if the entire thing moves like a unit.
Boil them how long?
@@bovinejonie3745 Until they're fork tender. Poke with a fork to check. Over-boiling and they'll just fall apart in the water. Don't overcook them.
Yep - That is EXACTLY how my local coney island cook told me he did it !!!!
I love shredded hash browns and have only recently, finally perfected my hash browns, so watching 20 minutes of hash brown demonstration and experimentation is a nice end to the day
Hey I appreciate that…
I use a salad spinner to dry mine. Works real good and doesn't consume paper towels or dirty up towels.
out of all the testing..thats something I never thought of...thank you...
I use one to and it works great.
Great idea!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! Thanks!!!!!!!!!!!!!!!!!!!
I was wondering about that, thanks for having the answer
Salad spinner is the way to go. Always use one when I do hash browns. Grate directly into the spinner, fill with water to rinse, use the basket as the strainer and of course spin feverishly to dry.
Here is our restaurant secret.
*Use russets
*Par boil potatoes until the reach and internal temp of 150 degree
* Cool potatoes by running cold water on them and drain all water off.
* Put in cooler until they are 40 ish degrees
* Grate the potatoes and cook with ample amount of oil of your preference.
* Sprinkle with salt to finish.
Let’s just say my thoughts don’t match community guidelines
@@brianboe3774???? What do you mean????
I haven't found a way to make 'em that are not gooey inside. The gooeyness is what I don't like. Closest I've come is deep fried.
I worked as a breakfast line cook for years and this is exactly the way you do it!👍
Exactly! Cooking raw grated potatoes is the technique for latkes. Hash browns are boiled whole with the peel on, then cooled then shredded.
What most people cook are not really hash browns.
Old time Beth's Café, West Green Lake, Seattle. They were best hash browns ever!
I got a job at Sambo’s in SoCal when I was 15. I was the youngest cook in the organization. The guy teaching me was more than patient with my incompetent butt, but one thing I remember was he’d throw the hashbrowns down, and pour a nearly full ladle of oil directly over the top. Seemed like too much, but it appeared to come out great. I lasted about 4 or 5 months. At 64, I think I still have PTSD from that job. Real fry cooks are absolute poetry in motion.
Huge respect, Neil.
haahhah thats awesome...down memory lane for sure
Great video Boss, love me some Taters, and I don't care how they are made. But hash browns are a true favorite. Taters build table muscle, you know, that muscle that hangs out over your belt. Some call it flab, I prefer to call it table muscle.
@@TheFlatTopKing we found your pancake recipe friggin amazing. Neighbor benefits from it!!
Thanks for your hard work putting these videos out.
@@reminaya 🫵👊😳👊
Sambos! I remember when it was Little Black Sambos! And the murals all over the walls with the Tiger & the boy!
Use clarified butter or ghee.
It won't burn and has a very high smoke point.
The milk solids in butter is what burns not the butter fat.
Did you watch the video…. Hahahaha literally said that… and we tested that since I use that a lot in griddle cooking and did not make enough difference to 100 use only. Other oils held up just as well
The camera lady LAUGHED! 😆
Tasted a lot of hash browns and potatoes being from Idaho. Tastes definitely vary for sure. I still prefer the HBs with more starch and crunchier golden texture. Great video! That was so generous of you to take the time to make it and share it with us.
Her chuckle/snicker while he's showing off spatula is priceless.
He said “we all only have so many inches to work with” and that’s when she snickered
I caught that too and made me snicker as well.
😂
I couldn’t tell if it was a chuckle or a sneeze. 😂
Dude, i have no idea how u kept a serious face after her giggle about the "inches" joke! lol priceless
I busted up when she snickered. I'd have likely missed it if she hadn't. But I've rewatched it so many times now.
Her giggle about the spatula size was awesome! and if they're not crispy I add chipped beef gravy on mine!
Love a good chipped gravy
I ran to the comments when I heard her crack😂
oh, it was spatula size she was giggling at
Good tips, you've covered about all the mistakes I've made with hashbrowns
I don’t discriminate against any hash browns. Heck, I’d eat those mistakes for you. Great teaching video
hhahahah so would have we if that wasn’t potato 50 ahhahaha
That chuckle is worth the time spent watching video.
hahhaha
Take a pair of needle nose pliers and widen the holes in the grater so it cuts the potato a little bit thicker. It makes fresh hash browns so much better
There was a steakhouse restaurant at the Napa, CA airport in the 70’s called Jonesy’s. One of the many specials he had was Jonesy’s Special Potatoes. Perfectly cooked hashbrowns with melted cheese on top. People used to fly/drive from everywhere to enjoy his food and personality. Sadly, he is no longer with us, but his recipe lives on. We even said hello to John Wayne during one Friday lunch…
WOW....yeah thats awesome....memories for sure
I grew up eating those at that place. Ha…
Went to college in Napa County in the late 60s. Jonesy's was a Sunday morning treat!
I’m sure I had them since my dad kept his small aircraft there, but where is the recipe???
@@dasan9178 Hashbrown patty topped with American cheese. Add chopped, caramelized onions, if desired. Pretty simple.
Learned a hashbrown trick from a line cook back in the day... fill a squeeze bottle with 2/3 water and 1/3 neutral oil then add a few teaspoons of white vinegar or whatever vinegar. Shake it like making a salad dressing, and use that to liberally spray on the hash browns while cooking. You can dome them or not, it works wonders on dried and shredded potatoes.
Thanks Neil and Amy, you've went to great lengths to share this video about cooking hashbrowns and it is appreciated. People complicate it so much . Find your choice of what you like and stick with it. You and Amy have a little difference but you work well with each others taste buds, that's fantastic. Stay safe and keep up the great recipes and giving us different ideas. Fred.
Thanks Fred… appreciate your time.
I tried for years to make a great hashbrown. After some research I found that using a dry potato is the best. I purchased a vintage potato ricer/masher made in Germany off EBay. Shred your potatos and put them in the masher to remove as much liquid as possible. Them cook them on the griddle and they come out great. The ricer/masher removes the moisture from the potatos which is the key.
Good video , I have never been any good at making hash browns, now I am ready to try it again .
Love these videos man, so much info I can absorb. Your work is appreciated
I appreciate that!
Thank you for doing all the work on the test batches. This information was very helpful.
Excellent info, Neal! Thank you!
Thanks bud
Thank you. You guys like your hash browns basically identical to mine. Thanks for showing me all the knowledge I should ever need to finally make perfect hash browns.
Thanks bud
Y’all need to ask the Swiss about Rösti. 😉
Thanks for the info 👍
Great explanation of the entire process thank you so much
Try shredding and rinse in cold water until the water is clear. Blanch potatoes in boiling water for 1 minute, then dry. Once dry salt and add desired spices and fry on griddle in oil.
Very good information and thanks for your help.
I know this was a ton of time and effort for you to do. All I can say is thank you, I really appreciate all the time and effort you put into your videos. I always learn something new. I can’t wait to go cook some hash browns.
You're very welcome!
Good stuff, Great advice!
As an ex chef that did brunch for way way to many years, YA'LL COOKING! This is solid.
Hey I appreciate that...i do know many other successful ways...this was more of how can the average person at home replicate with ease..cheers...and thanks for the support
Temp, time and patience are key to a crispy hash brown.
Shred by hand russets no rinse squeeze moisture out with a ricer add a little flour fry using lard.
Layer them twice as think and cover them with a pan or foil. It steams the hashbrowns that dont get direct heat from the grill. Then flip and just cook the other side for a minute. Crispy top and soft middle
We found that by steaming them they over cooked but the time the outside was nice and crispy. Just our tests though… we mentioned that idea
Something you're missing is the variety of potatoes. The variety makes a *huge* difference. Kennebec and Superior are excellent for being fried. You won't find these in the grocery store, you need to grow your own. It took me many attempts to learn how to make good hash browns but once I figured it out, I can do it everytime.
seems we are the only ones to agree that the variety of potato makes a difference. happy cooking.
@@gregbelknap6135 The variety is important. The best varieties of potatoes are not sold in the grocery stores and you definitely won't find a great frying potato in the grocery store.
Although I understand…. Having people grow their own potatoes just for a quick breakfast just doesn’t seem like the right response. I would think over 99% of people who watch shop at a grocery store for whatever reason. So buying potatoes seemed like the solid choice.
@@TheFlatTopKing I'm sure 99+% of the people only get their potatoes from the grocery store but that is part of the reason their hashbrowns suck. 😁 The right tool for the right job. 😀
I needed this, thank you!
Thank you for doing the work for us. That was a great and clear video of how to deal with hash browns. I appreciate it.
Ty
Great insight Team FTK! I made shredded hash browns yesterday and was always told “the key is to use lots of oil” and I certainly over did it. Super greasy and I closed the lid on my electric Blackstone griddle which causes a ton of moisture so I won’t be doing that again. I know you put a lot of potato 🥔 muscle into this video so appreciate the hard work!
Really appreciate that....cheers
I've also been a fan of the frozen supermarket hash browns. The loose ones are pretty good but I do prefer the formed hash brown patties. Only adding my diced slightly caramelized onions are much easier with the loose variety. But both work.
Very good information. Thank you.
TY
I shape the shredded potatoes, add salt shape and then freeze them. The freezer dries them out a bit so I think that is why the store bought ones taste better. Freezer is the trick
I hogged out the holes on my grater. Huge improvement.
Awesome tips Neal! Perfect sense brother. Cheers 🍻
Glad it was helpful!
I also like mine extra crispy. Took me a long time to learn how to cook them and I will be keeping your tips in mind! thankx
Thank you for your contribution to food science!
I grate the potato, rinse once and spread them on to paper towels fold the towel over and push down to get the liquid out, I will usually do that step twice. I believe i use a little avocado oil in the pan, set the potatoes in and then leave them for about 15 minutes. Then flip and leave it for another 10-15 minutes and they are done. What i like to do is scramble a couple eggs with some peppers and onions then put some cheddar cheese on the hashbrown patty then spread out the egg peppers onions over the hashbrowns. The cheese makes sure the eggs stay in place
Thanks for the work, I make good crispy Hashbrowns, but I want to make Great Crispy Hasbrowns and Your information allows me to do this. Awesome!
Ty
This was a very edifying video. You answered several of the questions as to why my hash browns always turn out mushy and not crispy. I learned a lot today. Thanks
Absolutely bud...cheers
After so many failed attempts at hash browns I broke down and just got hash brown patty’s on the griddle, videos like this still give me hope!
hahahaahha hey those are great too
Scattered, Smothered, Covered, Diced and Chunked is the way! Good video for a beginner like myself!
Absolutely
There are some diner kitchen POV channels on TH-cam. Interesting how they differ. My favorite uses clarified butter instead of oil. Put down hash browns and butter over the top. They only do scrambled eggs and omelettes on the flattop. Every other egg order is done in a skillet.
thanks for this
Absolutely
Refrigerated or frozen are different because chilling changes the starch structure.
Great video! I like the convenience of frozen shredded hashbrowns. Instead of putting them in the refrigerator to thaw overnight, I put them on a plate right out of the freezer, and give them 1.5 minutes in the microwave to thaw. They come out pretty much room temp - not hot. Throw them on the griddle, season, be patient like you suggested, and the results will be fantastic.
great tip....
I have not perfected hash browns on my griddle yet as I've had a hard time getting the temperature correct using a blaze stainless griddle. It seems that it is always too hot or too cold. But on a cast iron pan I shred by hand russet potatoes then sprinkle some Creole and let drain. Cook medium high heat on the first side, then medium low heat on the 2nd side to crisp up and avoid burning.
Getting the water out of the potatoes is the first thing. A tea towel where you wrap them up and spin it then undo and repeat. Can’t believe how much water is held in them. Hot enough temp and letting your oil get to temp before is so crucial. You want to fry them and with the temp drop you could end up with greasy browns.
I boil my potatoes skin on til they are half done. Once cooled store in fridge, skins on. The potatoes are so easy to peel, grate them, put into hot greased skillet or grill. Brown to your liking, season to taste. So fast in the morning rush...get kids fed & off to school.
This really helped me In My future of cooking Hash Browns thanks for making this video
Glad it was helpful!
I didn’t watch it except at the end. The absolute best way to make hash browns is to grate organic russet potatoes unpeeled then put them in a cast iron PAN with leaf lard over medium low heat. You smash it down a little to hold it together. You slowly cook until crispy. That is by far my family’s favorite method to make them. Not washing the grated potatoes and cooking in a pan with lard contains the oil and flavor better into the hash browns. Super simple. Best flavor. Master the thickness and slowness of cooking and you got the right stuff. Extra virgin oliver oil, leaf lard, and bacon grease all make a good hash brown.
You got to sprout them OVER NIGHT in water in the frig. Then drain them pat them dry, season them. Oil the grill, put them out on the grill with a bowl over them. THIS COOKS BOTH SIDES, while it browning the other
Thanks guys !! A lot of great info but we barely eat potatoes anymore. Definitely save this video incase.
Partially bake the potato in the microwave before grating it. Won't oxidize and browns quick, without drying the inside too much but avoids having to drain also. A cheff showed me this trick.
I use the small blades on a v-slicer. like the texture better than the grater
Thanks!!!
Anytime
You should try Whirl oil. It is used often in restaurants to make hash browns.
Your experience speaks for itself brother. No need to say my preference, this is your channel, do it your way. Love your stuff.
I appreciate that
Thanks for this take....Thaw the food out!
Merci 🎉 for the Spuds 🥔 !!!!
🤗🇺🇸👍🏻
I’ve never heard of anyone cooking on a “girdle” before. Unique idea
i guess you feel better now making fun of someone....who clearly has a problem speaking clearly....thanks....find another channel to harass
Just shred them put them in the oven at 375 for 30 minutes and then pull them out with a really really hot griddle throw them on there for a couple minutes and they are crispy Beyond crispy
Superbious! 🙏🏻
Thank you! Cheers!
I have never put this much effort into a hash brown. Good job.
hahah I didnt want to either...till I realize the pain people feel when they are asking about how to make better...
Great video, I've never had great luck with shredded hashbrowns so maybe I'll try some of your tips and see if I can get better results. I prefer diced hashbrowns, though that's definitely due to my father cooking them ever weekend in massive bulk, he learned from his father who was a cook in World War 2 so always cooked things in massive bulk.
Wow... you guys really went all out... And I suppose you are just as frustrated with how to make the best hash browns as most of us are, there's so many variations in the way that I have cooked hash browns that when I make them it's a tossup as to whether I'm going to call them perfect or " this is the way I like them " I have tinkered with some of the methods that you are exploring and comparing, and I really do appreciate your efforts to show us your results from what I could see I don't think you are too far off from the way I would like my hash browns to come out... Kind of crispy on the outside and the potatoes have got to be cooked what more could we ask for 🙂great job and I'm going to review this video again just so I can kind of absorb all the information that was available.
Appreciate that...really do
I live near Cornell and have dealt with their Professors about potatoes. They grow and test potatoes for chips, fries, hash browns and on and on. You'll be amazed on the varsity's of potatoes farmed for these products. They would tell you standard potatoes at the store contain too much sugar to make good hash browns. It's changed so much to our taste today to make them from common potatoes that they taste off. Good tutorial though and will give your suggestions a try.
I can't do hash browns without diced onions! For some reason that paring is magical! I tend to start the onions first until they have just turned opaque. Then I add the well rinsed potatoes. But the parboiling mentioned in other posts is probably the best way to go. Only I don't always know ahead of time if I want hash browns for breakfast. It's usually an on the spot decision.
💯 percent agree…. We thought starting with just the basics and let people add from there. I’m a fan of jalapeno as well.
Sambos used coconut oil to cook hash browns
We made a long column and then used the spat to make individual servings
If not sold the portians got moved over by the egg side
Best kitchen i ever worked in
I cook hash browns using clarified butter (ghee) - much higher smoke point than regular butter
Yeah we tried that...we mentioned that in the video...didn’t necessarily stick out to be a clear winner...good yes...but regular oil help up as well..
Thank you
Thanks
Thanks, this is an a great video and I have been cooking to low.
You are so welcome!
8:52 Wins the award.
Love, love your assignment!
TY
Add drops of lemon juice to ice cold water for rinsing. Prevents browning.
Then put shreds into food dehydrator. Dont fully dehydrate but shreds should be firm enough to hold shape but soft enough to manually bend. Freeze. Pull out what you need and instantly start cooking.
I'm lazy, so we just do thinly sliced potatoes in butter or oil. I make them thicker or make wedges and cook quickly if I'm in the mood. Sometimes we want hash browns, so I was intrigued by your video... THANKS!! Potatoes are easy to grow (plain cardboard with compost/dirt/straw with eyelets) , the price from a restaurant are obscene these days!
My hashbrowns are great. Par boil the potatoes the night before and refrigerate them. Grate the poratoes and fry in 3mm of oil in the pan, piping hot, covered, until they stick together. Flip and lightly brown the other side. Salt and pepper to taste.
The Mrs. Snickers- Priceless ! Loved it .
hahahaha
Been gone for a while, moving getting house set up and settled back in Indy. Glad to be back and ready to griddle
Heck yeah...thanks for coming back...cheers to the new adventure
Nice video. I've always had difficulty with potatoes. Whether shredded, sliced for au gratins, mashed or baked. Hard to get them right. Baked taters now I got down. Americas Test Kitchen taught me to prick them with a fork, soak in salted water for 15 - 20 minutes, bake at 425 until internal temp is 205. Yukon Gold or Russets work well for this technique.
I prefer just a thin coating of oil on the grill (I use a cast iron skillet). I will always use previously baked potatoes, refrigerate overnight and then grate them by hand. When I was a short order cook with Denny's on the East Coast we used dehydrated potatoes. We re-hydrated them and placed into the cooler overnight. I prefer real fresh russet potatoes. After reading these comments, I will see if using a salad spinner will help with additional moisture extraction after grating.
Easy way is to lightly coat shredded potatoes with oil and bake in the oven on a cookie sheet. When the potatoes start to brown, fry in a pan / griddle at 400 - 425. Works better if the potatoes are cooked before frying. This is another method of boiling and grating. Either way the potatoes are cooked first.
Great Video..
Great Video! You two are nuts, and we appreciate your potato sacrifice for us :)
hahhahaha she thought it...I just say it first.
My favorite is to grate the potatoes, rinse and strain, dry in cheese cloth, fry covered in a thin layer in a hot skillet with clarified butter.
Salad spinners my go-to plus when they dry out a little bit I will put put some potato starch in the ball and shake it up real well
Great video!
Question. You had 1 pile that had started to brown before you put on the flat top. Are those still good? I had a bunch of red potatoes that I needed to do something with so I made a bunch of shredded potatoes and put in food saver bags and put in freezer and when I took out a package to thaw before cooking they turned brown. After shredding I rinsed once.
Thanks.
I dont reds are good for shredded....to much gunk....you could absolutely quarter or half...par boil...and toss on griddle...finish with garlic and butter...
Best hashbrown from scratch IMO. You bake them first, then soak in water overnight. Skin them and grate them. Then throw them on the flattop with clarified butter, make them about an inch thick, and crip up each side. It's crispy on the outside and like mash potatoes on the inside. But as a line cook through college the dehydrated ones you get from the store are the best.
Dude, great video! I'm always looking for improvement in my hashbrown game. Thanks for sharing the mistakes, too. On a side note, check out potato latkes. They are basically shredded potatoes mixed with eggs and some flour. They are way more forgiving and can be crazy good crispy.
Interesting...will do ...thanks
We like the green bag of hashbrowns from the store as well. Just did a big bfast yesterday for mothers day on the halo. Yum! I would do fresh if I didn't have any bagged potatoes.
Absolutely....quick...taste good...and readily available with almost no effort...
Can you please do a video on how to prepare and season an Academy Outdoor Gourmet 4-Burner 36'' Griddle ?
They say it has some type of Non Stick surface and I’m not sure what it needs or doesn’t need. Thank you.