Seasoning your Steel Griddle
Preparing your steel Griddle:
- use only on low or medium heat. Never use high heat.
- Before using, wash in hot sudsy water and dry thoroughly.
- Slowly warm over low or medium heat.
- Season with solid white vegetable shortening. Avoid butter and salted fats. Be sure to coat the corners and inside the rim.
- Now you’re ready to whip up sourdough hotcakes and start cooking!
Cooking on Your Griddle
- Each time you use your griddle place it over the center of the heat source and gradually add heat to reach cooking temperature. Avoid warming too quickly and uneven heating.
- Apply a thin coat of oil or shortening to the entire cooking surface, rims and corners.
- Avoid high temperatures that can warp and damage the griddle.
- Never overheat the griddle or leave it empty on a burner. Steel holds and distributes heat well once it has reached cooking temperature.
- Your griddle with develop a beautiful “antique” patina over time. The patina seals the steel’s pores and helps prevent food from sticking. Don’t scrub it off.
Care and Storing:
- Scrape off burned or stuck on food with a spatula or plastic scrapper.
- Acidic food can discolor a griddle and cause a metallic taste. Thoroughly clean and reseason your griddle to restore it.
- After use, clean in hot sudsy water. Never use a dishwasher. Dry and season. Wipe excess oils away with a paper towel.
- If rust develops, clean and dry thoroughly. Cooking with butter is okay, but avoid seasoning with butter or fats containing salt before storing. Make sure the griddle is dry before storing.
- Store in a dry place. A storage bag will protect your investment. Leave 2-3 inches open for air circulation.