Should I Use a Grill Brick on the Griddle? WATCH THIS BEFORE YOU CLEAN YOUR GRIDDLE
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- Опубліковано 26 лип 2022
- Should I use a grill brick on my griddle? Please watch this before you clean your griddle. That seems to be a popular flat top grill question lately. So I decided to do a deep dive into if you should use a grill brick, when to use a grill brick, and how to use a grill brick... Basically everything you ever wanted to know about using this little piece of flat top grill cleaning equipment.
And yes, I have a TON of experience with grill bricks… As a cook in the US Navy, I used a griddle brick pretty much every single day for 4 years to clean and maintain our stainless steel commercial grade griddles. But I only use one on my residential outdoor griddle very rarely… Watch the video to find out why.
And I’ll show you how to use a grill brick to restore the surface on your flat top grill or griddle… super helpful if your griddle is chipping or has a lot of rust.
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I was a cook in the army in the early to mid '90's and we never used a grill brick to clean our grills. We used a griddle screen, griddle pad, griddle handle, and a lot of elbow grease.
As I’ve commented before, I also was in the military, USMC, and worked on the stainless steel griddles. Cast iron is definitely a different animal. Fast forward, I recently purchased a permanent camper with a Blackstone that needed a lot of TLC. Surface and underlying rust. Brick wasn’t gonna cut it. I used Barkeep’s Friend, fine steel wool and dish soap. Yes soap. Of course I rinsed it really good with hot tap water, dried it, oiled and reseasoned it like it was a new grill. Barkeep’s Friend is good stuff.
No problems at all with that method...
Wow, this demonstration of Cleaning was spot on! Can’t thank you enough, brother and sister on the camera!
When using a grill brick, it's best to have your grill on. It will take a lot less work to clean your griddle when it's hot. I put welding gloves on so I don't burn my hands and wear an apron just incase anything splashes on me. Also, if your not going to season your griddle right away after cleaning, take a towel and rub lemon juice on your griddle. The lemon juice prevents the griddle from rusting.
I use the gloves as well. And I agree with what you just said. I wish I had you on my staff!!!! 😁
I appreciate the time and energy spent to share your experiences on the griddles. It’s been very helpful for me as I learn more before buying one for our family. Also, more importantly, thank you for your service to our country.
Glad it was helpful and I really appreciate that...
This was great and very informative. I had never even heard of a grill brick prior to this video - thanks for presenting the info in such a balanced way.
Glad you enjoyed it Jason...
You are answering questions before I even have time to ask! Thank you so much for your balanced and informative videos!
Thanks Wendy I appreciate that
Great video and all the pointers throughout. Thanks for sharing
Just bought a camp chef from a buddy, had to scrap everything off of it and season from scratch. Your videos helped, A LOT. Appreciate your service boss man and thanks for the time making these videos.
Hey thats great news...spot on...
EXCELLENT DEMO of the proper way to use (if ever necessary) a grill block. Thanks for sharing with us Neil and Amy , you both did good. Stay safe and keep up the great channels. Fred.
Glad you enjoyed it
I agree, never use a grill brick to just clean up after a cook on a steel griddle. But for deep cleaning (re-surfacing) it is great!
Yes Sir...thanks Butch...glad to see ya around Hope all is well
Worked with different metals 30 plus years . Stainless steel is much more reactive to temp changes .as in movement . carbon steel is much more stable. You can see on your flat top the weld marks from the reinforcing angle with minimal warping . I just realized my flat top is supposed to be ceramic coated .I've been using metal utensils since day 1 and mine looks just like yours .Oops ! Use it almost every day love this thing . Great videos ! Tim
Thank you so much for this video. I now know some of differences of iron verses stainless.
I agree with this video 100 percent. In the restaurant we use the grill brick to clean the ss flat top but I have never used it on my blackstone. With normal use and clean up after and all the regular maintenance you won't have to strip your flattop back down. I have had mine going on 4 years and it's never been stripped. Very nicely seasoned I may add. Very informative video. Thank you much for this.
Thanks Mike. I really appreciate that.
Very good video. You answered a lot of questions. I will be sharing this one with fellow griddlers. Thank you sir.
Awesome, thank you!
More than 50 years ago (won’t say how many) one of my grandmothers taught me the importance and process of cleaning and seasoning a cast iron skillet. Same holds true today. Fortunately I have her skillets and they are as good as new!
That is awesome....I had someone give me an old griswold...something like 115 years ago with the online dating calculations...I completely agree...still going strong
Thanks for this one. Do not need to clean yet but will after the next Winter for sure.
Thanks Bobby
That's a great video, thanks. I use Blackstone's smallest and I just buffed it up with your process. It worked perfect and I'm cooking. Theres no magic to it. Thanks again.
David
Glad it helped!
Awesome video Neal.
Thank you brother. ...
Thanks HUgh
Man I’ve been scraping this cuisinart round griddle all night that my father in law gave me, I got it smoothed out somewhat but still had some sticky edges I couldn’t quite burn off and scrap and some patchiness. So glad I saw your video. Definitely gonna use this method to at some point being that top to a fresh start. On the 3rd cycle of seasoning now. So I’m gonna see how long I can take the imperfections I inherited before I resurface using this method. Thank you!
That is awesome! Thanks for reaching out....
I enjoy all your cooking tips and Recipes
Thanks Darrell
I have the camp chef 600. Love it. Haven’t grilled since. I bought 6 large carbon bricks, took them back, no way lol. Don’t think you need any if you clean as go, use bench scraper, couple washable rags, water if needed, oil at end. Thanks for the great videos.
Right on...I have had this one coming up 3 years and its the first time doing it
Thank you, thank you, thank you for explaining he difference in cleaning a SST griddle vs a rolled steel griddle because I have both. My outdoors griddle is a 5-burner from Sam's Club that is well seasoned (thanks to your instructions) but indoors I also have a small 1-burner thermostat controlled SST griddle that is built-in to my DCS commercial style kitchen range. That griddle is also well seasoned and I use it frequently (several times a week). I don't strip it down to the metal after each use - the manufacturer recommends leaving the griddle surface seasoned after each use which has worked well for me but does need an occasional cleaning. Now I know how to clean it properly using a brick. Just to reinforce what you mention in the video, SST griddles in some respects are very different from rolled steel griddles and require some different skills, techniques, and tools.
I live in Upstate NY. When I de-winterize (winter runs Mid November to Mid April) my Blackstone I warm it to about medium, oil it pretty thick and then smooth it out with a grill brick. Then I scrape, then wipe it all to smear the oil round. Then wipe it off with paper towels. Once annually. I then oil it pretty heavily, take the heat up to medium, and scrape lightly to spread the hot oil out evenly, then wipe off excess oil.
When first uncovered there are usually some spots where the seasoning had flaked off or even rust spots in the Spring. Chipmunk pee & nests not unheard of. I’m just looking clean, smooth and to blend the seasoning layer back in evenly.
Totally agree. When I was in college I worked at a burger joint frying burgers. At end of shift I used the brick to clean BUT it was indeed a stainless steel grill. BTW, glad to hear you were Navy. I was a navy corpsman ( E4)and married a navy nurse,(Lt JG). Just finished assembling my black stone 36”-4 burner. Watching all your videos.
hey thats great x2....Wow thats the definition of marring up...haahhahaa...E-5 mess specialist...go figure
Lol, same here regarding the fast food joint. I used to take them down to bare metal every night using an abrasive wire screen and a green 3m pad while still hot. Used a seltzer and a towel to clean up the mess. After cleaning we'd lightly coat it with beef tallow for the next day. They'd be nice and seasoned by the end of lunch the next day. Since then I've seasoned many cast iron and carbon steel pans. Patience is key to a great seasoning job. Lightest thinnest coat of oil as possible.
Currently cleaning up my Blackstone thats been sitting outside after the winter, this is good info. Mine is about in the condition that this ones in, so gonna run the brick, but generally i would just scrape it and oil it. That keeps it good to go when im cooking on it multiple times a week.
Good luck!
Thank you for this video !! Its just the info I've been looking for. Part of my BS is flaky like that. As soon as my bricks get delivered I'll be putting your tips into use.
Awesome...just takes time and a little elbow grease
Great video thanks so much for sharing. You answered all my questions 🤗
Hey thats awesome...thank you
I just hope it is a long time before I need one of those. Excellent presentation on how and when to use a brick.
Fingers crossed!
Great informative video. Nice job.
Glad you enjoyed it
Very helpful. Need to do this on my camp chef and didn't want to go the power tool route. Thanks
Glad it helped
Appreciate your content brother🙏
I appreciate that
You said it right..treat your griddle top like your cast iron. Another good video and thanks for sharing
Thanks for watching Kevin
Very good information as always 👌
Thanks
US Navy Gunner's Mate here, USS Rainier AOE-7 plankowner, 94' to 97'. Great video and yes I remember the stainless galley griddles lol. New subscriber here and proud Blackstone owner as well. Keep em coming shippy!
🇺🇲 ⚓️ 🔱
Hey Thanks for your service...USS NASSAU LHA-4....CS-2
Great video guy's ! Always remember when I worked at Toddle House aka Steak and egg kitchen as a short order cook using them at the end of each shift , this was back in the early 70's , don't know what the griddles were made of back then , but they were BIG black bricks I mean BIG and we always went in one motion , up and back we also put our full body weight into it , just the way we were taught I guess .But I can say one thing I DIDN'T miss was the STINK ! once it got on you it took forever to get off ! Oh those were the days ! Thought I'd share my experience with ya !
Hey William I understand completely...exactly the same thing i the Navy
That's great Neil. I haven't got to the point where my griddles need that yet but good to know. Thanks.
You bet
Thanks y'all. Great video and great information!
Thanks Jeff
Great video. I will try this cleaning process on my back stone and see how it goes. I saw a video of Todd Toven using an angle grinder with either a flap disc of a wire shell to clean his flat tops.
Hey like I said you Definitely can...but most people dont have the skill or know how to do do I didnt want to go that route....I honestly believe that it blends better this way and not over aggressive...the angle disk i think really exposes to much...if you noticed I didnt do the whole griddle just the parts that were problems..
T totally agree Neal. I have two Blackstone’s and have never stripped them. To clean I heat, scrape, steam, mop and oil. No issues at all. They should truly be treated like your grandma’s cast iron. Great job.
Thanks
Awesome video. Thank you
Absolutely
I watch a lot of UA-cam stuff, but I rarely comment. Gotta say though, you do a great job of passing on info, as a new griddle owner you’ve been a great help, seem like straightforward, down to earth team. Really enjoy your videos. Cheers from Cape Breton Island! FMK
I appreciate that Fred....reallly..now where is Cape Breton island..
@@TheFlatTopKing Best place in the world, stuck in the Atlantic off Nova Scotia, Google is your friend, you know *L*. Come visit we’ll fill you so full of lobster and beer you’ll never want leave, till winter anyway.
Thank you for this video, it helped me alot😊
Glad it helped!
Great vid brother, cheers
Thank you! Cheers!
Thank you Sir
Cool tool. I'd consider this once or twice a year just to recondition the top, but definitely unnecessary for weekly use. You've seen my cast iron, a trick I use is coarse kosher salt with a paper towel as an abrasive if I have a tough spot. Works on the griddle as well, and you don't have to worry about bits of stone in your food.
Totally agree! 100 percent on point...thanks Matt
Well said!
You're the G.O.A.T!
I appreciate the confidence....
Great info here! Nice to see the Camp Chef lookin' pretty again!
Thanks Bud....
I bought one of those grill bricks when I first got my CC about a year ago. I have never used it. I watched a bunch of videos to learn how to keep seasoning and keeping the surface in good shape, and found that doing virtually nothing works best for me. I cook, turn off the grill when I'm done, eat, then come back and clean up. I basically just run my scraper over it to get any residue loose, pull excess oil and residue to the trough, then wipe down the whole surface with a paper towel. No oiling (other than what I cooked with) and heating back up....to be fair, I do cook bacon on it at least a couple times a month. That has worked well for me so far.
Hey thats perfect...like I say if its works dont change it
Thank you soo much, i definitely need to do this..
You’re welcome
I’ve seasoned my Blackstone twice since 2019. Original seasoning and again in 2020. It’s in great shape. Just cook with it!
I agree...there are alot of people who dont...they have it but dont maintain or cook with them enough to keep a good patina
Awesome I was wondering how to strip it down and re-season for when the time comes. Thank you
it Definitely takes some elbow grease but works as well...
A good buddy of mine is a griddle guy. His family years ago ran a hunting camp and the used camp chef 3 burner stoves with big rolled steel griddles to cook on. He swears by lard. My camp chef griddle needs this done. Thanks for showing how. Love the channel.
Hey if you do use lard let me know....Definitely interested
@@TheFlatTopKing I know frying with lard works well, is lard on the flat top doable?
@@randydriver3189 it is. I have been using some last few weeks
I’d like a video on using lard to season. I’ve got my first griddle arriving in a couple weeks and I’ll be using lard. I’m a carnivore, I won’t touch those industrial seed oils, I only eat animal fat. After reading another comment here from a guy that just scrapes it down and wipes with a paper towel after ever cook and never has to refinish it, that sounds like what I want to aim for. “Vegetable” oil gets sticky with high heat, animal fat does not so I’m thinking I’ll have an easy time with upkeep just from fatty steaks and sausage patties.
@@RedErinit really boils down to how thin of a coat of oil you use. I've done both methods. Less is more when it comes to seasoning grills. Even with lard you should apply the thinnest coat possible. I generally use rendered pork belly fat to season my cookware. Drop a little on and dry towel it off. You should be left with just a thin film. Turn up the heat and let it sit for a half hour. Turn off the heat till it cools. Rinse and repeat til a nice patina develops.
I use a grill block, just as soon as i am done with the 36 grit disk on my grinder! Just Kidding! I wondered why they have those, now i know. Like you said. Cared for properly, shouldn't need it.
Thanks for the Great video's!
I swear that quick impulse as soon as I read it was like WTH.....funny man right there...got me...
@@TheFlatTopKing Have a Great Day!
Parents owned a restaurant and we cleaned the char broiler with a wire brush and the grill with a stone and wipe it down with 2 cloth baby diapers sewn together...would never do that on my Camp Chef unless really necessary. Great video's keep them coming.
That is awesome! Yeah the restaurant ones should have been stainless which is cleaned in a whole different manner..if it was not then ignore my statement...in the Navy we had stainless and used the grill brick everyday...what a pain...
I cook on low too! Hot is just too hot. Food burns before it’s cooked. Great video!
Yes! Thank you!
I just bricked my Blackstone, and reseasoned it. First thing cooked on the new seasoning (which, btw, looks so much better than the one I put on a few months ago... had to brick it... rust in high humidity happens without warning) were thick cut bacon, and smashburgers. A quick clean, some water, some scraping, another layer of oil (hopefully to stave off some of that high humidity induced rust), and it looks fantastic. And it's about as non-stick as my best non-stick pans.
Problem, however, happened while I was reseasoning the griddle. It started to freakin' rain. Now I have the griddle on a covered patio, but it's a small patio, and a huge griddle. There's some chance the water can hit the back of the griddle. But all I hear... "tss tss tss". Water immediately boiling off, not even having the chance to get through the oil. Griddle looks black as night, cooks perfect (despite the cool zones and temperature differences). I suppose I'll need to do it again in a couple months, but daily? No. Just no.
yeah...all about evs and flows...since you have done it before...you will definitely know when you need to next time...
Thanks 🙏 my friend
No problem buddy
Used a grill brick once. Bought my Blackstone from Walmart for a big discount because the box was left outside. Got lucky and there was only one tiny patch of rust. Grill brick to the rescue. 5 minutes of work, then started seasoning.
Perfect reason for it. Thanks thanks Greg
I like the grill brick the way u doing it I work in a restaurant we ice the end of day
As I’m new to the channel I appreciate the advice. Cheers
Thanks for the sub!
Greetings from Australia by the way
@@darrenturner8035 grettings. Long ways away. Hows the weather
@@TheFlatTopKing As we’re at the end of winter and in your speak 45 at night averaging 70 through the day, had a super wet year so far with over 6 foot of rain. What part of the states are you guys in. 👍
Like feathering nice etc... before painting
Here is where I fall back to the owner's manual of any griddle too. A grill brick is not mentioned until or unless a major reset of the griddle surface is needed. I do use a scrubbing pad, not a brick, on a stainless-steel "Little Griddle " on the Weber, but as you so correctly point out, its stainless steel and seasoning is not an issue. Good video. Use it on cast iron and the group will put the voodoo on you. We all have to remember, there are some people who need an insurance policy for a crowbar.
Also, no matter how many times you warned me on the videos, I touch the sides or front and yep, it smarts. Second best investment was a pair of silicone griddle gloves.
hahahahh..i love it...insurance for a crowbar...
got one on my blckstone
yep same thing when i was a cook, we used an industrial stainless steel griddle, we would scrub it down with a big grill brick every night
It was the worst thing in the Navy. All newbies go there first. Some never leave😂😂😂😂
I unfortunately left mine out in the rain a month ago. It ruined some seasoning, which I tried to quickly remove and re/-season. Now it’s flaky and the one half isn’t non stick anymore. Going to strip down and redo correctly this weekend. Debated on using an orbital sander and going all in, but might try the grill brick idea first. Not sure if one is better than the other but worried about going overboard with the sander. Thanks for the video
Honestly David I was to....The sander although has been used I think is a bit to aggressive...the brick will do just more physical
I’ve also used the stone in the past, with oil and some sea salt for extra grit if needed.
yes sir...perfect..I should have mention that..thanks Anthony
I did buy the cleaning kit from Blackstone when I bought my flat top. Figured I’d need it sometime. I thought I was going to have to use it but I put a elbow grease into it and now it’s just like I reseasoned it’s. Got lucky I guess.
Hey great video!
Great to hear!
Ur videos r the best thanks I’m a long time blackstone griller
Hey thanks Fred I appreciate that
I have too many grills and smokers on my patio that I am using the Griddle Q Pro in conjunction with my Weber Genesis II. Not planning on having to use the brick on the stainless steel, but glad to know what tools are out there in case I get in trouble. Love your tips and cooking style.
Same here. How do you like your griddle Q? Loving mine so far
@@coolhandluke308 so far...so good. I am very envious of the guys and the camp chefs and BS's, however.
I just told a friend that comments alot that if I was honest...I would say this...buy second hand for a few hundred..use and get to know what you like and dont like...turn around and sell it for what you paid for it and buy the new one...of if its that good of a deal second hand then that bang for your buck...I am selling my Camp Chef with top for 400 probably will take 375 to 350 but heck the lid alone on Amazon is 99ish...so something like that...New is 549 to 599 and lid is 100 so you get the idea
Blackstone includes grill bricks in their cleaning kit but they specify it's for rust removal and refinishing.
wish you were my neighbor fantastic job thank you very much for your information 👍👍
Glad to help
Great video. I like using a lodge chainmail cleaning pad after some cooks. Good for cast iron good for griddle tops.
Good call! I agree 100...
Looks like handy tool for re-seasoning that I hope I won't ever need👍😊
What griddle do you have Bobbi
@@TheFlatTopKing Blackstone 1860, it's a "portable" version with a side burner.
Appreciate all your vids on flat tops, especially when it comes to seasoning, maintenance and cleaning. The brick works without a doubt IF one wants to spend that much time and use up that much elbow grease to get the job done. Saturday was the day I decided I needed to clean and re-season my 5 year old Blackstone and I surely didn't want to spend an inordinate amount of time on the task. I wanted to strip the surface completely down to bare steel and start from scratch and to do so I grabbed my belt sander, put an 80 grit belt on that baby and went to work. Within 10 minutes I had an absolute down-to-the-bare-steel surface. I did NOT do the sides just for the reason you mentioned, they are very difficult to get seasoned and they were in good shape. I followed that up with a 120 grit belt which brought the surface to a beautiful, smooth surface. Washed with dish soap and good stiff brush 3 times to be certain it was perfectly clean, dried with paper towels, fired it up to temp and began hitting it with thin layers of Crisco working it with PAPER TOWELS .... 🤫🤫🤫. 1 hour and 4 coats later I have a surface that is most likely better than it was the day I bought it ..... perfectly smooth, seasoned and ready to cook. Let it cool for about an hour and gave it the fried egg test at different areas, never had one stick. Just a suggestion I thought would be useful, thanks for the video.
Hey I am all for it...no doubt its an easier and probably a more effective way...Its been a while since this posted but I thought I had mentioned Something similar and mentioned that most people....dont have the power tools available to do this....I just wanted something that the avg fam can replicate...I would definitely use a power tool
@@TheFlatTopKing Ya, without question I'm a little late in the game with this but it just so happened that I just did this Saturday and it was fresh in my mind, saw this video after the fact and I apologize. Normally I really don't post very much of anything. You probably did mention the power tools and I just missed it. Totally agree with you on offering economical ways to clean the flattop, not a lot of folks happen to have a belt sander at their disposal. Looking hard at that new Halo, watched your vid on it, gave me some good things to think about. Thanks again for another informative video.
@@whatsapoop funny thing is I’m actively looking for the absolutely worst looking flat top for sale and bring back to life. Hahahaha.
@@TheFlatTopKing Hey, that would be a great video. Section it off and show different methods and the results. Looking forward to it. 👍
Have you tried the Grill Rescue Brush? I use it after I scrape my griddle clean. It doesn’t strip any of the seasoning away since it uses water only but it gets that last little bit of loose stuff off the surface. That way there is a nice clean surface to put a new layer of oil on.
I have not...i typically just use steam and dont have problems..I really tried to neglect the griddle to look like this to film this video..I would not want people to think this is how i normally keep it
@@TheFlatTopKing I know you don’t and it was a great video like all of hours that you do! Flat tops are like anything else if you care for it it will last a very long time and give you great meals!
It just makes sense, but there are a lot of people (mostly young) that are scared to use cast iron skillets or Dutch Ovens & TBH, I prefer them to stainless!
I use a brick once a month if it's real dirty if not I just clean it it's really just preference also for like deep cleans my mom showed me this when I was younger she used to own a taco truck use Sprite
Thank You!!!! I agree 💯 with you. I’m dealing with this issue, currently, with my staff😩 And this is great timing for me when I hold a kitchen staff meeting. May I use this information to try and get it through their heads??? Because I’m getting frustrated and I don’t want to get to the point of being rude…not my style😉
Thank You 😊
Thanks
Absolutely...glad it was helpful
Thanks for all of the great info you provide! Question: any recommendations for a constantly rusting grease trough? It's only in the corners, it's as if that area is too far from the heat source and the oil just gets sticky, builds up, then rusts.
maybe a torch to hit those edges?
I had the same problem for years..I often thought of that...heck try it out...nothing bad can happen...imo just dont flame throw it right away...keep the flame away and slowly add it
Super helpful video. Glad I found you.
Question about a flat top. Our venue has one in an outdoor kitchen, and it was here for about seven or eight years without use. Looked pretty rusty and I have cleaned it quite well but I still am seeing some signs of rust after cleaning hard and have not seasoned yet. Should I just keep scraping and scraping or take a power tool to it or if it feels flat go ahead and season it?
Yeah...just be careful not go deeper in the metal...smooth is the key....wash clean...use soap if needed and season immediately....the rust can start really fast under certain circumstances so clean and season side by side
Thanks for the video. This is what I needed!
Absolutely
Great tips from a man who knows
Glad you enjoyed it
I didn't use my blackstone for almost 3 years. When I looked at it, it was all rusty. I took the easy way and used a wirewheel on a grinder. Took down to original surface then releasing it.
The wirewheel is pretty dirty, but much faster. Took about an hour to clean the whole surface
I agree...its a better tool and faster..
I worked at restaurants for years. Used a scotch brite on the griddle every evening.
Sorry if you mentioned this and I missed it, but that "grill brick" just looks like a Pumice stone to me, and if you buy just generic pumice stones you can get really great deals on them
Thanks bub! I need a squirrel recipe for my griddle!
Love some fried squirrel. Heck squirrel dumplings as well.
I totally agree with everything you said!! I’ve had my Blackstone 36” griddle going on 2 years now. I’ve never had to strip it yet. I can’t imagine using a brick daily or weekly or even monthly!! Great video bro. 👊🏼🍻question…does it hurt to use Pam or other brand oil spray on the flat tops??
I think the only thing that hurts is using olive oil as you only oil...to season you want a better oil but for cooking its fine. After using olive oil to cook with wipe off and apply correct oil
I just seasoned my FIRST griddle…following the manufacturer’s instructions. After finding and watching your videos I realized I wish I had found them before !
I ended up with oil build up that is sticky & flaky when I try to scrap it.
Any videos on how to get the griddle completely clean & start over ? Do I need a stone ? Or just heat, scrap & wipe.
Um I dont have a video like that...this is the closest you will get...the stone Definitely does the trick just takes time and elbow grease...remember you dont have to do the whole griddle either...just the bad spots...
This really is exactly what you would do with a piece of cast Iron but the initial reseason would be a little longer. Although instead of a brick I used kosher salt and half a potato, then reseason.
Very nice video. I just got a Sam's club Members Mark 22 inch griddle. To clean it off when I was done I used my chainmail square. It worked great. Just water heat and the chainmail and I did not hurt the seasoning. I use a chainmail on my all cast iron ( have a lot too) and have never had a problem. What are your thoughts of chainmail to clean the flat top with am I doing the right thing? Thanks for all you do we really appreciate all your hard work
First thanks Wayne...I can almost 100 agree with you...I have always said to treat yoru ftg like cast iron and I would suggest it would work as well...honestly I havent used it because i really believe in cleaning as you go and hot and cooler zones..water and a good bench scraper...
i practice clean as you cook. once the cooking is all done, while the griddle is still hot, i squirt water down. then i scrape it the steam loosens all the stuck on food. then i scrape it with a scraper. wipe it clean with lint free cloth. one more squirt of water. wipe ti down one more time. once it cools i add a very thin layer of oil before i cover it up.
Absolutely
So when you add your thin layer of oil at the end of your cook, is the griddle top totally cool, or is it warm or hot?
I used my brick on the first season. Cleaned with soap and water then smoothed the surface with a brick. First season was smooth as a baby’s bottom. Until I have to take it down and reseason.
Absolutely…,
Very good presentation. Hopefully the title will bring in some folks who need to learn good surface maintenance. Maybe this will accelerate the attainment of 50k subscribers................not that far off.
Getting close. Thanks BOB
When I was a cook we used the brick every night to clean the grill. Then, A slight amount of oil to protect it until the next morning's shift. They would fire it up and oil it again as it was heating and were ready for service.
I agree...there is a HIGH percentage chance it was Stainless Steel...We did the same thing...but these residential units are rolled steel and used and treated like cast iron..You need the seasoning...
@@TheFlatTopKingYes, it was SS., and it was an old one, too. Cooked a ton of eggs and pancakes and burgers on that bad boy! :)
@@johnvrabec9747 I’m sure. Some of those old ones still operate today. Amazing that time has almost stood still and what goes on it keeps changing.
Okay but see, THIS is the question I've been trying to answer for three weeks now. My folks bought a diner with a commercial stainless steel flat top, and I've been banging my head against a wall trying to figure out why half the people are seasoning and leaving a thick black layer on it, and the other half are cleaning down to the stainless surface. Like 20 different videos about how to clean a flat top, and NOT ONE of them said "Oh by the way, this only applies to my cast iron/rolled steel flat top, commercial stainless flat tops are another beast". WHY IS THAT SO HARD TO SAY?!
Not in this video.. not sure the comment but I explicitly went over this in the video…
Uhh.... stink bricking any cooking surface is usually only needed after you really screw something up - bbq, beer, bourbon, etc. have usually been involved... ;-) . Hey, we've all been there. However, I have a turn of the century Griswold griddle that I haven't had to re-season for over twenty years. It's still slicker than cat cr*p on linoleum. Stink-bricking after every use is like shot blasting the coating from a teflon pan every time you fry an egg. There is at least one great use for stink bricks - well, if you buy Bondo in gallon pails, that is...
Great video. I season my 36” BlackStone once or twice a year using the brick but never to clean it off. Common sense!
Man you would think so….. you would be surprised at the comments on how to clean a griddle.
That would NEVER cross my mind to clean it with a brick! 😂🤣
@@jakespencer8077 separates the men from the boys
@@TheFlatTopKing totally agree!!
Hey Neal, what’s your thoughts on the grill brick on a Karbon Steel Griddle. I bought one for my BGE bc I liked the size and the inch lip. The directions don’t mention using something like that.
Well you always can..but why would you need to....this is kinda the last straw before having todo a hard reseasoning....
When would you turn the knobs up to medium or high?
I dont...unless its extremely cold outside...always use low..Low temps will reach over 450 degrees