Seasoning a flat top griddle is a crucial step to create a natural, non-stick cooking surface and protect it from rust. It involves applying a thin layer of oil and heating it repeatedly until it polymerizes.
Why Season Your Flat Top Griddle?
Seasoning forms a hard, protective layer on the metal surface. This layer:
- Prevents Rust: It seals the metal, protecting it from moisture.
- Creates a Non-Stick Surface: As the seasoning layer builds, food is less likely to stick.
- Enhances Flavor: Over time, the seasoned surface contributes to the flavor of your food.
Materials You'll Need
- High-smoke point cooking oil or griddle seasoning product
- Paper towels or clean, lint-free cloths
- Heat-resistant gloves
- Metal scraper or spatula (for initial cleaning if needed)
- Water (for initial cleaning)
Step-by-Step Seasoning Process
Seasoning is a process of applying multiple thin coats of oil and heating the griddle. Here's how to do it:
- Clean the Surface: If it's a new griddle, wash it with hot, soapy water to remove any manufacturing residues. Rinse thoroughly and dry completely. For a used griddle, scrape off any food debris and clean as needed, ensuring it's dry.
- Heat the Griddle: Turn the burners to medium-high heat. Allow the griddle to heat up evenly.
- Apply the First Layer of Oil: Once hot, turn the burners off or to low. Apply a small amount of your chosen high-smoke point oil to the griddle surface.
- Use a paper towel or cloth held with tongs or heat-resistant gloves to spread the oil evenly across the entire cooking surface and up the sides, creating a very thin layer. Avoid pooling.
- Allow the Oil to Smoke and Polymerize: Turn the heat back up to medium-high. The oil will begin to smoke. Let it heat until the smoke begins to die down. This is when the oil is polymerizing and bonding to the metal.
- Cool Slightly: Once the smoke significantly reduces, turn off the heat and let the griddle cool down for 10-15 minutes. It doesn't need to be completely cool, just cool enough to safely apply the next layer.
- Repeat the Process: This is where the magic happens! As the smoke begins to die down, you'll repeat the process. Apply another thin layer of oil, spread it evenly, and heat until it smokes and the smoke dies down. Again make sure you're watching for any beading or pulling; you don't want any spots on that griddle to be uneven. The key is thin coats and even coverage with each repetition.
- Build the Seasoning: Repeat steps 3-6 at least 3-5 times (some recommend up to 10 times for a robust initial seasoning). The griddle surface will gradually turn darker, from a silvery color to amber, and eventually black. A dark, even color indicates a good seasoning layer.
- Final Cool Down: After the last coat, turn off the heat completely and let the griddle cool down naturally.
Recommended Oils for Seasoning
| Oil Type | Smoke Point (°F) | Notes |
|---|---|---|
| Flaxseed Oil | 225 | Excellent results, but can be expensive |
| Canola Oil | 400 | Common, affordable, works well |
| Vegetable Oil | 400 - 450 | Similar to canola, good general use |
| Grapeseed Oil | 420 | High smoke point, light flavor |
| Griddle Seasoning Products | Varies | Specifically formulated for griddles |
Avoid low-smoke point oils like olive oil or butter for initial seasoning.
Tips for Best Results
- Thin Coats are Key: Applying too much oil will lead to a sticky or uneven surface. Wipe off any excess thoroughly before heating.
- Ensure Even Coverage: Pay attention to edges and corners. Uneven heating or oil application will result in patchy seasoning, as mentioned in the reference.
- Be Patient: Building a good seasoning takes multiple layers and some time.
- Initial Cooks Help: After the initial seasoning, cooking fatty foods like bacon or burgers will further improve the non-stick surface.
By following these steps, you'll develop a durable, non-stick seasoning on your flat top griddle, ready for many delicious meals.
