To my surprise, my existing grill tools didn’t cut it for cooking on my Flatrock. I didn’t realize how many accessories are needed to make the most of a flat-top griddle. I might not be able to sit down to dinner immediately, but at least there’s less work for me to do when I’m done eating. I found it worked best for me to quickly scrape down the griddle right after I finished cooking. Leaving it dirty could impact the surface’s longevity and make it more difficult to clean for your next use. Unlike a regular grill, where all the grease and crumbs burn off in the flames, griddle cleaning is more involved. This is the easiest way to remove the grease and burnt food bits from the surface (pro tip: a little water helps lift all the stuck morsels). After you finish cooking, you’ll want to clean off your griddle before it completely cools down. Griddle maintenance doesn’t stop after the first seasoning. I hadn’t thought to set that time aside beforehand, though. Luckily, I had no other plans the day I unboxed the griddle, so I could sit around and watch oil smoke. With each taking at least 10 minutes to burn off, the initial process took about an hour. Different manufacturers suggest different seasoning methods, but I found that four rounds of avocado oil resulted in the desired appearance. Seasoning a griddle requires a repetitive process of smoking off a neutral oil until the surface turns from matte grey to shiny black.
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