Thank you for this. I’d be out here the whole day the way Weber wants you to season a griddle. Your method turned out great and just under 90 minutes total. 💯🏆
You know shop towels have a large percentage of latex in them, right? That’s why they are durable. Not sure I’d use them on my griddle, but I understand your train of thought.
Yeah I haven't seen that in the Scotts Towels, these are paper towels according to data sheet from Scotts/Kimberley. something to watch out for I guess. Happy Cooking, Chef Jason
Thank you for your videos. Learning so much. Just ordered the weber full griddle insert for my Genesis grill from Ace. Learning how to season the griddle. Do I need to season the bottom underside of the griddle too? If not, then will the bottom side get rust? Thank you for all your help.
Hi Eunice, the bottom side is coated and should be fine without any seasoning, I season the griddle surface and then when done store it in the griddle insert bag. keeps it well protected. Happy Cooking, Chef Jason
The underside of mine started to rust within weeks. Weber said to apply a coat of oil after a rust removing procedure. They should have recommended that in the beginning. Hopefully now they do.
I just seasoned my griddle for the first time. I found it was a little sticky after it cooled, can I still try and burn off any excess oil and do 1 more season? I scraped and wiped some of the stickiness off. Would this be ok or do I have to clean and start again?
Hi Shannon, I would cook on it 1 or 2 times and diff if that helps, clean it in between cooks and that stickiness should go away or settle down. how many layers did you do for the seasoning and what oil did you use?? Chef Jason
@@ChefJasonMorse I used canola oil and I did about 4 rounds. I did go back and scrap and re-season and it was perfect. We did do another rookie mistake and I hope it can fix itself overtime, but when we were finished cooking, I think we may have tried to clean it too soon after cooking and when we were putting the water on to deglaze it, it would just evaporate. SO we poured a little more on and one side went up. I think it warped it a little. It are down and is a little flatter, but a little off. Is there anything we can do for that? I should probably say we are newbies to griddles.
I like my method as I think the higher temp and extra coating (4 total) makes for a better polymerization and bond. More non stick like properties. Easier to clean and maintain too. Both methods are good, I feel like mine has a slight edge! Chef Jason
@@BBBSparky1 in the other comment I said that I agreed with them that Weber does theirs that way and let it cool. It’s not wrong, but I prefer my method better. I get a better bond and coating. Happy Griddling, Chef Jason
Hopefully just the first time, the only time I will reseason a griddle is if something damages the seasoning layer or if left uncovered and... RUST :-). Chef J
I use things with a higher smoke point and always make sure they contain the fat and no added salts or things. Lard - Smoke Point of 375˚F | Tallow - Smoke Point of 425˚F | Ghee - Smoke Point of 485˚F. What I read about Ghee is that because of its higher saturated fat content, it's the best of the 3 because higher saturated fat oils remain stable at higher cooking temps. Hope that helps, Chef Jason
Got the griddle insert and tried this method. I ended up burning the oil and making a disaster of the griddle. Any help? I think I need to scrape it all off but that is no easy feet.
I would scrape it off, may be easier to scrape off when warm. then start over, BUT make sure to adjust the temp down on the grill as the grill can get very hot on the griddle insert. Chef Jason
Warren, I do this process once when I buy the griddle, that's it. with proper care and maintenance, you won't have to re season it. Happy Griddling, Chef Jason
Hi Michael, your are right they do, and it’s not wrong. I prefer to do mine this way, I feel I get an even better bond and seasoning coating. Happy Griddling. Chef Jason
@@adnilyar for sure. It will make your house smell like seasoning cast iron pans. That’s why i did mine on the grill. Be sure to put a cooking sheet in the shelf under the pan in case any oil drips. Chef Jason
hi Stealth, not wrong at all, there are multiple ways to season a griddle. I prefer my method as it polymerizes the oil better I feel and gives me an even better bond. I have been doing it this way for many years in professional kitchens and on backyard griddles. Trust me, it's solid. Thanks for watching, Chef Jason
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Thank you for this. I’d be out here the whole day the way Weber wants you to season a griddle. Your method turned out great and just under 90 minutes total. 💯🏆
just found this. awesome channel. coincidentally just got weber E 335 from ace. nice...
Welcome to the channel!
Welcome to the Channel, let us know if we can be helpful in any way. Congrats on the new grill!! Chef Jason
You know shop towels have a large percentage of latex in them, right? That’s why they are durable. Not sure I’d use them on my griddle, but I understand your train of thought.
Yeah I haven't seen that in the Scotts Towels, these are paper towels according to data sheet from Scotts/Kimberley. something to watch out for I guess. Happy Cooking, Chef Jason
Thank you for your videos. Learning so much. Just ordered the weber full griddle insert for my Genesis grill from Ace. Learning how to season the griddle. Do I need to season the bottom underside of the griddle too? If not, then will the bottom side get rust? Thank you for all your help.
Hi Eunice, the bottom side is coated and should be fine without any seasoning, I season the griddle surface and then when done store it in the griddle insert bag. keeps it well protected. Happy Cooking, Chef Jason
@@ChefJasonMorseYou store it in the bag after every time you cook? That does not sound fun. Can’t I just keep it on the grill after cleaning?
The underside of mine started to rust within weeks. Weber said to apply a coat of oil after a rust removing procedure. They should have recommended that in the beginning. Hopefully now they do.
My griddle came sealed in plastic, with a coating of food safe oil. Do I clean, and rinse this, then follow steps in your video?
Hi BIG, yes, wipe that off, place it on the griddle stand and follow my steps to clean, prep and season. Happy Cooking, Chef Jason
Do you turn off the griddle and let it completely cool down then heat up in between coats?
I do not, I keep it rolling. I feel it builds up a better bond and seasoning layer. Chef J
I just seasoned my griddle for the first time. I found it was a little sticky after it cooled, can I still try and burn off any excess oil and do 1 more season? I scraped and wiped some of the stickiness off. Would this be ok or do I have to clean and start again?
Hi Shannon, I would cook on it 1 or 2 times and diff if that helps, clean it in between cooks and that stickiness should go away or settle down. how many layers did you do for the seasoning and what oil did you use?? Chef Jason
@@ChefJasonMorse I used canola oil and I did about 4 rounds. I did go back and scrap and re-season and it was perfect. We did do another rookie mistake and I hope it can fix itself overtime, but when we were finished cooking, I think we may have tried to clean it too soon after cooking and when we were putting the water on to deglaze it, it would just evaporate. SO we poured a little more on and one side went up. I think it warped it a little. It are down and is a little flatter, but a little off. Is there anything we can do for that?
I should probably say we are newbies to griddles.
whats the reason the manual says to let cool between seasonings?
I will ask my Weber folks why they suggest it. I like to keep mine hot the whole time. Stay tuned. Chef Jason
Chef Jason, just got my griddle and can't decide whether to do your method or webers recommendation. Sell me on yours please
I like my method as I think the higher temp and extra coating (4 total) makes for a better polymerization and bond. More non stick like properties. Easier to clean and maintain too. Both methods are good, I feel like mine has a slight edge! Chef Jason
Do you let the grill cool down in between the 15 min sessions?
I do not, I go from coat to coat to coat to coat to cool. Chef Jason
Did you keep all 3 burners on the high settings throughout or did you manage the heat along the way?
I kept mine on high the entire time, the bond it makes its so good. Happy Griddling, Chef Jason
@@ChefJasonMorseIn another comment you said you like to let it cool in between coats, which one is the best way?
@@BBBSparky1 in the other comment I said that I agreed with them that Weber does theirs that way and let it cool. It’s not wrong, but I prefer my method better. I get a better bond and coating. Happy Griddling, Chef Jason
So while seasoning with oil, u let the burners run on high for 60mins (4 rounds of 15mins)?
yes I left the burners on. Chef Jason
45 minutes. Round 4, the final application, is when he turns it off.
How often do you season the the griddle
Hopefully just the first time, the only time I will reseason a griddle is if something damages the seasoning layer or if left uncovered and... RUST :-). Chef J
Any other oils we can use besides seed and vegetable oil? Lard, tallow, ghee?
I use things with a higher smoke point and always make sure they contain the fat and no added salts or things. Lard - Smoke Point of 375˚F | Tallow - Smoke Point of 425˚F | Ghee - Smoke Point of 485˚F. What I read about Ghee is that because of its higher saturated fat content, it's the best of the 3 because higher saturated fat oils remain stable at higher cooking temps. Hope that helps, Chef Jason
Do you clean a slate griddle top the same way as a cast iron?
hi Janey, yes I do. Chef Jason
Hi Chef, what temp did you heat at? High, medium, low?
high heat. chef Jason
MY griddle is not even looking after the four season, looks like streaks of oil, what do I do? And why is it not even like yours?
Hi Emma, are you seasoning the same griddle? weber griddle? what oil are you using? Chef Jason
Burners stay on between coats?
Hi Ron, yes they do. Chef Jason
@@ChefJasonMorse awesome thank you! Looking forward to more content with these bad boys from you.
Can you use any oil?
I prefer canola, sunflower or soybean oil. Canola is my go to. Chef Jason
Don’t use seed oils/canola. Canola isn’t even food grade it was meant as a machine lubricant. Avocado all day.
Got the griddle insert and tried this method. I ended up burning the oil and making a disaster of the griddle. Any help? I think I need to scrape it all off but that is no easy feet.
I would scrape it off, may be easier to scrape off when warm. then start over, BUT make sure to adjust the temp down on the grill as the grill can get very hot on the griddle insert. Chef Jason
Do you need to do this once a year
Warren, I do this process once when I buy the griddle, that's it. with proper care and maintenance, you won't have to re season it. Happy Griddling, Chef Jason
I'm not sure if i messed mine up somehow but where the burners are they white now
Hi David, the griddle is white or the burners are white? If the griddle surface turned white, thats a sign the griddle was too hot. Chef Jason
RIP
@@ChefJasonMorsehow does that work if you crank the burners to high like you said to do in your video?
@@AnontheGOAT works great. This is how I season all my griddles and does a very solid job polmerizing the oil and creating a smooth surface.
@@ChefJasonMorse I realize that but you stated that the griddle was too hot. Wouldn’t that be because he ran his burners at high?
Can i use coconut oil?
absolutely, should work just fine. I have not tried that before, but from what I heard this morning, it will do fine. Chef Jason
Weber notes to let it cool in between seasonings.
Hi Michael, your are right they do, and it’s not wrong. I prefer to do mine this way, I feel I get an even better bond and seasoning coating. Happy Griddling. Chef Jason
Just purchased a E325-S, can you do this seasoning process in your oven and not waste propane gas?
@@adnilyar for sure. It will make your house smell like seasoning cast iron pans. That’s why i did mine on the grill. Be sure to put a cooking sheet in the shelf under the pan in case any oil drips. Chef Jason
Anyone, anything? Did this work well for you ?
Worked great for me. 😊. Chef Jason
Pro tip..
Make sure you have a pretty full tank before you start this
Great tip!
Why not rinse the soap off?
you could do that if you wanted, I didn't want all that water in the grease bin, etc. was quicker to wipe it off for me. Happy Griddling, Chef Jason
My wife and I just had one of the stupid discussions that we have. Is it, or is it not important to use a lint free towel?
It does not matter
wait, who won this discussion? lol. Happy Cooking, Chef J
@@ChefJasonMorse ME!!! Called it!!! No takesees-backsees!!!
you are wrong you don't keep putting on the oil when it's hot ! you better check these facts!
hi Stealth, not wrong at all, there are multiple ways to season a griddle. I prefer my method as it polymerizes the oil better I feel and gives me an even better bond. I have been doing it this way for many years in professional kitchens and on backyard griddles. Trust me, it's solid. Thanks for watching, Chef Jason