Love it brother! Also answers my wondering why people are reaching out with concerns! 😂😂 For sure it was a learning curve, just like cooking on the Blackstone was. We love it all, and with 170+ cooks on the Sierra, we’ve learned a ton and love it! I just cooked 20 steaks the other night and was thinking “man, I’ve had some ups and downs with this thing, but it still looks brand new!” Love the honest informative video brother!! Keep it up! Much love to you and Amy!!🔥🔥💙💙
I’m in the market for a griddle myself. I like your honesty with lessons learned. You’re helping me how to invest and get the best bang for my money!! Thank you for your videos.
I wound up buying a Pit Boss KC Combo (wood pellet/griddle) about a year ago based on the smaller footprint and price. I was looking for a ceramic cooktop, but the combo didn’t come with that. Fortunate for me that it did not as I’d probably had similar issues to TFK’s. Overall, I like the steel cooktop. As I’ve commented previously, the KC Combo has some design issues (fitted cover lasts
Not having the experience like you do, I stuck to your basic recommendations. I've only used the wood scrappers and plastic utensils. Also, I don't over clean the cooktop and mainly use water and paper towels to clean. Your instructions from the beginning is what convinced me to try this griddle top, not ever owning one. Love it and have no regrets.
Thanks for sharing I really appreciate that...This is exactly why I still stand by the griddle even after this debacle...to many people have reached out like you and told me how much they love it..there is a place and time for everything, and this griddle fits a niche for some
Looks like you're making excuses for this thing with my experience with non-stick pans including ceramic they never last. Cast-iron and rolled steel can last forever.
I've had my PB ultimate griddle for a full season. When I first started with it it worked great, things didn't stick too bad but I was getting frustrated with the black stained look on the griddle surface from the oil i was using... at the time was vegetable oil. After doing deep cleans with baking soda and water and a scrub daddy it would look like new but afterwards I couldn't even make a smash burger without it sticking, and those are greasy as hell! It became very frustrating. Since that, I've switched to avocado oil. Big improvement in my eyes. And I've stopped caring about any dark staining, though it doesn't seem to stain as much since I dropped the veg oil. I cook, after we're done eating I'll go out and pour some water on the top and scrape it around with my plastic scraper. Most of the junk comes right off at that point, then I wipe it down with paper towel. Done. Not having nearly the sticking issues I did when I used to deep clean it. That seemed to make these horrible to cook on. This is my first griddle... I live in Canada, it seems like this way of cooking is just catching on up here, but I think if I knew what I know now, I'd have bought a steel top griddle so if I mess it up, i can just fix it. But I cant complain about the ceramic. I try and keep it as good as I can, but it's a joy to cook on when it isn't sticking and makes some fine eats. Love your videos BTW! Keep it up. Cheers
Hey great in depth comment...starting to realize maybe I wasnt the only one with porblems...hahahah I might not be as bad as i thought...I know Pit Boss has some big time name in Canada and push alot of product that way...thanks for your support...
I've heard and read other reviews where people had issues with the ceramic cook tops. I still love my metal cook top Blackstone and will likely stay with a metal cook top even if I buy another griddle in the future (I've had mine since the first series came out). The one good thing about metal is if you really muck it up, you can always break it back down to bare metal and start all over again. Not that I have ever needed to do so, but I could if needed. I generally use Avocado oil on my metal cook top unless it's something where the food benefits from butter in the cook (real butter)
One of the biggest concerns I would have about a Teflon coated griddle is tempatures. Teflon coatings are typically rated for "intermittent" temperatures of 500 degrees. Griddles can hit that range easily. My Blackstone has hit temps of over 625 degrees.
A few things. First: Pit Boss says in the instructions to oil it after use. I agree with you, that makes no sense. I did it for a couple weeks, then stopped. Second: if you stop oiling it, you don’t have to clean it as often. Fixing problem 1 solves problem 2. Third, no metal tools. You have to change your touch, going from metal tools to nylon. Change the angle, the pressure, the speed. I didn’t have previous griddle experience, but I have 40+ years of kitchen experience. You have to work differently with steel pans, with cast iron pans, and with non stick pans. (One cool hint about the Pit Boss tools: they have a little indent under the handle, such that you can balance the spatula on the griddle surface and the indent rests on the rim. It’s a nice feature.) Fourth: yeah, margarine. Mrs B wants her eggs and omelets done in margarine, and after 30+ years it’s still hit-and-miss. My best method is to 1) use non stick, 2) use twice as much margarine as I would butter, and 3) let the water boil off. Then work quickly. They usually come out okay. I’ve had my Pit Boss Sierra 4 months, and I’ve cooked probably 25 times on it. I haven’t had to deep clean it yet. There is one small sticky area between the center and right burners, about mid griddle, corresponding to the hot spot. I’ll catch up with that this spring, probably, but for now it’s not an issue.
Thanks for your show and all the education. I'm having a hard time reconciling the statements - I was using way too much oil but then the bombshell is you didn't have oil and had to use margarine. We really like to cook with minimal oil and butter which is why we chose the ceramic Pitt boss but I feel like our griddle has been ruined because we don't use a ton of oil. Any thoughts or suggestions? Thanks!
I am not sure the question...i will answer based on how I have interpreted this.. 1 I didnt buy the Pit Boss it was given to me for reviews and knowledge 2. The Manual was never updated with this model so the information was muddy to start 3. I choose to use metal based on conversation with Pit Boss when we first received it 4. I DONT use to much oil or butter...I was oiling the griddle after cooking... 5. Using less oil or butter does not reflect the problem it helps the solution\ 6. If using only a certain part of griddle no reason to use oil or butter on the whole unit thats why I said less... 7 Adding the extra oil or butter while cooking adds in the seasonings process and thats not a good thing dealing with ceramic.. 8.Since using oil after cooking it was discoloring thus making me clean more and more.. 9. From day one my griddle was NOT non stick like they stated. Thus using oil or butter. 10. Deep Cleaning, Metal Utensils and using Margarine at the very end was the last straw....it stripped the ceramic. 11.Lastly based on the Comments on UA-cam and Comments on the GRIDDLE GROUP on Facebook proves my theory correct... It may not have been 100 my fault...its happening more and more based on usage...people are having problems while not following anything I have said...some have said they didn't even know about my channel until it was to late... Hope that helps...
Neil, I think you’re a very transparent man and anyone looking to get an honest opinion on a recipe, grill, griddle, smoker can feel comfortable with your opinion. I’m not a fan of the nonstick pit boss grill. I do have a pit boss pellet smoker. I don’t think that the nonstick surface gives even 50% the sear on a steak, smash burger or other items that you really want to get a good sear. I think the pit boss nonstick cooks breakfast the best you do not have to worry about egg sticking they slide all over the place lol. I just thought I’d give you a Attaboy for giving your very honest transparent experience on the first pit boss top!
This video sums up my experience exactly with my pitboss. Just a little learning curve with the ceramic top is all. I personally love mine, I'll never go back to rolled steel. I really enjoy your content, keep up the good work.
You've got a lot more experience with flattops Neil, maybe that's hurting you LOL My Pitboss is my first griddle so I'm not set in my ways or anything. I use the silicone paddles, they're okay. I also have some wooden scrapers I use having gotten the idea from you originally. They do just fine, but had I been cooking on a flattop for 24 years prior I would probably have some more profound feelings. Nothing is non-stick, they shouldn't really market this as such IMHO, but it is rather season-proof. And that's actually really nice. Having to use the silicone tools is the compromise here. All I do to take care of the top is to wipe it down with a paper towel after my cook, then maybe before the next as it's heating up. Then once every week or so I'll use a soapy sponge to get any spots that require a little more elbow grease. That's it. No deep cleaning, no baking soda, nothing fancy. Seems to be working for me so far but I haven't had mine a year either.
Awesome...great insight...yea..yoru cleaning sounds a lot more reasonable...They should be fun to cook on...honestly mine had to have a problem from the beginning...heck I deep clean 3rd cook in it was sticking so bad
Hey man, I found this video because I am having some of the same issues. Buildup in “hot spots” that I can’t seem to get off with no amount of nylon utensils scraping. I also have applied a thin layer of oil after every cook because the manual says to do so…. So should that be stopped altogether? Also, I made smash burgers twice recently and they were so stuck and crumbling that it was a disaster. The meat completely fell apart and this was beef from the same cow I had used previously with no issues. I have pictures if you are interested. Anyway, is there any way to “fix” the top and get it back to normal? Do I need to reach out to Pit Boss? I am in my two year warranty window still I believe… Thanks again for the great videos!
I think it would be an interesting experiment to take your old griddle to and have it lightly sand blasted to remove the ceramic coating, then season it like a regular griddle. I doubt your sponsor would be very happy about that scenario though.
Right wrong or indifferent. I'm staying with steel. Reconditioning steel while troublesome is possible. Reconditioning ceramic I would think impossible. Steel in my (18 mos) experience, easy intuitive, and delicious. Seen way to many "Non stick pans" fail during normal use, even using non stick safe utensils
I find those results quite interesting. I know the ceramic coating has certain advantages, however, cold rolled steel can be cleaned off and started over. Personal preferences, no wrong decisions.
Its About the fact is! There's a griddle for everyone! I haven't even fired mine up yet. But I know its gonna be ok! One step closer to having my own food stall!!! #BlackstoneGriddles #GriddleNation Cheers from Puerto Rico !
I have had a black stone, which I gave away. I was not happy with the sticking, oiling, and cleaning. I bought the pit boss and love it. I don’t use margarine, only butter and oil. I wash it down with soap and water every time as I would a pan. My question is, can you use an industrial grade degreaser that you can get online to deep clean either rolled steel or ceramic grills?
Well to be honest I dont know...I honestly dont have enough experience with that...I think bar keepers friend or something like that maybe...but good ol dawn for me. Maybe a great question in our griddle group so people who have them can chime in.
Love my Blackstone. I beat the snot out of the rolled steel surface with stainless steel utensils, and it still works perfectly. To each their own. Always enjoy your videos.
The new 38k btu Blackstones are utter Garbage, they get no where near hot enough, the burners suck, and the 1psi regulater has to be replaced with a 10psi to 30psi adjustable regualtor straight out of the box
Thanks for the info! I've had my Pit Boss for about 5 months. I have cooked on it quite frequently. I've only used Pit Boss Ultimate utensils, water and a little soap to clean up, and usually use very little avocado oil for cooking. I've deep cleaned it just a couple times and the surface still looks brand new. I've loved it.
Thats awesome Dennis...glad to hear it...I know alot of people how have em and love me...thats why im confidant that I can recommend them even though I had troubles...
Thanks so much for the honest review with admitting your mistakes! Very important information to have as a new gridler with the Pit Boss. Love it so far and your information will be kept in mind as I use it in the future. I was surprised when I saw your use of metal spatulas during one of your cooks on your ceramic cooktop. Thanks again for being so honest! Appreciate it!!!
Here's my two cents. If you don't use your griddle very much I think it will last you a long time. I bought a new gas griddle, my first,about 30 years ago. Everyone told me a 20 lb tank would last me all summer. I probably went through 3 tanks. I can't recall how long the grill lasted to be honest, but those people obviously don't grill much. A new non-stick everyday frying pan has a two to three year life expectancy. A cold roll steel cooking top is going to last much longer than that. I don't think maintenance is that big of a deal for someone that uses the griddle on a regular basis. If you don't use your griddle much I would guess the Pit Boss is exactly what you are looking for.
My daughter got me a product called grill rescue brush. You might wanna check this thing out . I have to say it's one of the best brushes I've used on my pit boss griddle
They reached out to me recently...i have not said anything yet. Interesting that you said it...what do yo like about it and so on...would be interesting to hear your thoughts
@The Flat Top King they make one with a scraper and one without. For the griddle you want it without. After your done cooking you pour water on it while scrubbing it with the wet brush that is made of fire resistant material. It loosens up all the crap on the grill . You turn off your grill and wipe up the rest with a papertowel . Cleans it up pretty well
Hey thanks for this…I just got a Pitboss ultimate griddle and have been cooking on it for a couple of weeks. Just a question, should you not add any oil after cooking on it and cleaning with paper towel and water? Or do you just cook wipe down and leave it…?
I would have to refer you to Pit Boss...they have switched what they tell people about 10 times now...im over it...makes our experience and words not matter... So now they are saying to add a thin coat to help preventing rusting....I call BS its ceramic and i have Never added oil to an indoor pan. If I had to do all over again...after each cook clean with soap and water....dry and leave alone...never use high temps...and no metal
Here is a question I have. Why is it that griddle top / grill manufacturers are not producing tops made of a High Grade Titanium metal? Other than the possibility of the cost of the metal being somewhat prohibitive.
a lot of variables...but thats definitely a problem I had..Seemed like I worked harder to scrape food off a "non stick" griddle than necessary...If I am reading the question correctly. adding oil or butter did not help create a better cooking experience. Still stuck like crazy...
Depends on which griddle you are referring to since you have commented on the Pit Boss Ultimate Griddle. For rolled steel or cast iron tops yes its common and easy to maintain...its just rust and just spot clean and reseason. If referring to the Pit Boss no its not normal. Its has a defective top and need to contact Pit Boss
Thanks for the video and your honest opinion. I’m still leaning toward the PitBoss it just looks like it will be less work as far as cleaning and not having to season it and being able to take it to cookouts. 👍🏻
Glad I could help Kenneth...thats exactly my goal...if your interested then lets get you griddling faster without pains or worries...the pit boss is still good...more of just my path that went wrong..
@@Dawgrum The materials they use today is not the same as when they first came out.. If you pay attention to what buy and use your good to go. Good quality doesn't leech anything anymore. Need to research more. 2 minutes to completely clean and reapply oil after every cook. I doubt it. I have a 12inch carbon steel pan that takes more than two minutes to clean let alone an entire griddle!
I said when these first started showing up on UA-cam that I would never want one because I want to use metal spatulas. This video reinforces that feeling.
You should try using ghee. It has no milk solids to burn like butter and an extremely high smoke point of 482 F so it doesn't carbonize/burn or season to the cooktop. Figured this out with my extremely expensive ceramic lined stainless cookware. Rinse them out with water and wipe dry. Rarely need soap use to clean them.
First of all, the only time I use margarine is on quesadillas, but it’s an old habit. Secondly…I’d love to see you do a comparison of some of the cheaper off brand griddles for “the rest of us” 😂
Love your videos. Me and my sons have 4 Pit Boss. We love them. We clean up with a little water sprayed and wipe it down while still warm. The pit boss scraper works very well during clean up.
Great video. Me personally, like to see when things go wrong or not to your expectations. That's when we learn the most, either by watching and most by experiencing our selves. You have to work it to know it. GRIDDLE ON DUDE and thanks for the video.
Bruno I really appreciate that...to me thats what the video is all about...my experiences and letting people know the truth...to much hate like I told ya so or blah blah...there is a place for all these griddles and for the most part the people who have chosen to get em really like em...just wanted the information to be out there and maybe help some people to become better faster...
So, looking at my first griddle. Will use it 2-3 times a week on average per year, more in the summer, less in the winter here in the Dakotas. Blackstone was first choice but was not looking fwd to the "maintenance". Then I saw this Pit Boss Ceramic. Was sold given its purported easy cleaning and maintenance. Given my expected use level, what is your recommendation?
Man thats honestly a tuff question....I can say this with 100 percent honesty...buy one and if you dont like it...sell it after market...i know its not the answer your looking for but you can tell by the comments that its all over the board with loving and hating......or just rolled steel the whole way...I lived in Wyoming for 4 years so I understand the weather and wind...if sand or dirt blowing is a problem than maybe pit boss...no oil so the dirt will come right off...if wind and dirt are a problem then the oiled rolled steel will act like glue to that stuff...
@@TheFlatTopKing thanks for the response. Given all the information out there, particularly your experience and the things you did incorrectly, think I will end up rolling with the pit boss. Wish me luck. And by the way, Midrats was my favorite meal of the day. 🇺🇸🏴☠️⚓️
@@bondjamesbond812 hey brother. Thanks for your service. Yeah don’t shy away from the pit boss. Just take the information I have over the last year and run with it. Best thing is it gets your feet wet into griddling.
Listen you literally did everything wrong so it’s not Pit Boss it was the operator. Your a good cook so I can’t understand how you went left with the pit. I’m surprised your wife didn’t put an end to your griddle abuse Bro. It’s all good you’ll bounce back Chef 💪🏾
NO sure I would agree with that...I was apart of a testing team..i literally chose a path just like many others...the end result was not correct which is exactly what we needed to expand on what to do and not..not sure you fully understand the journey...
I've been watching so many different reviews on griddles , getting ready to pitch my old grill. Thank you so much for your honesty with the pitboss griddle, after watching this video I have made up my mind, I will be purchasing a Camp chef and staying clear of any ceramic coated griddle tops.
The pioneers take the arrows. I'm coming up on a year of use, but obviously I don't do nearly as much cooking on it as you do. The top still looks like the day unpacked. I will say, I'm not a fan of "deep cleaning", whatever that means, it's too much of an opportunity for folks to mess up. I've tried to explain my simple routine on the FB group and found it's tough to get people to pay attention to the simplicity of it............nuance seems to go over the heads of some. My best tool for cleaning is the hi temp nylon scraper in the KitchenAid bowl scraper set, and the silicon piece is a fantastic squeegee for pushing debris to the drain hole. For the excess oil build up that lingers I've found Cerama Bryte to be an effective product (we've talked about that one before I think).
I never use margarine. Additionally there are a lot of trans fats in margarine which are not good for anyone. Love the content! Pit boss ultimate is my fav flat top.
I think you did a fare appraisal of the flatop. It was interesting to hear you say you think you were using to much oil, and to much cleaning. That makes sense. I believe so many folks who are used to non stick probably won't suffer using a non stick griddle. They are used to it. This is why a few months ago I said I'm going with rolled steal. I know myself. Eventually I would damage it. I've been cooking on cast iron and stainless steel for about 50 years. I have developed to many bad habits. That said I can't help but wonder why Pit Boss hasn't come out with a stainless steel option. Straight from factory or as a accessory item. I believe it would be a great item to sell. After all we men are attracted to stainless steel like we are attracted to pretty women 😁. Anyway I'm going to go with Blackstone when I finally "pull the trigger ". I think you did a great job on this video. Next time you're talking to Pit Boss ask them why they are not making a stainless steel griddle. I'm sure they have a reason. Have a great day 🌤 😀
What did you actually buy..thats awesome you got the new one...They do have a rolled steel that i think they might be updating...interesting if so...thanks for the kind words...i appreciate when you comment...you dont hold back and hold me accountable
@The Flat Top King hey fyi. When doing a product review integrity is important for everyone. The person who does the review. The viewers and the folks who make the product. Your review is realistic and something I believe in. Just like Ricer on his channel Dead Broke BBQ. He does great, honest reviews. Anytime you are offered a sponsorship it's important to tell them you're value as a spokesman for their products means you have to be honest. Because once you lose the trust of your viewers you "sold your soal", good luck ever getting it back. Boy howdy there's a lot of folks out there selling there souls. People eventually figure out who these folks are. Just so you know you're the ONLY channel I watch anymore about flat top cooking. You keep it real. Keep up your good work. Some day in the next year or so we need to get you and your wife up here in the "Great Pacific Northwest " for some salmon fishing. Seriously. Have a great day 🌤 😀 🎣🐟
I already have a Blackstone so I wanted to try one of these. I just ordered the 4 burner model. Can’t wait to try it out. Thanks for the video appreciate the info.
Pit Boss griddle is an large expensive version of your wife’s frying pan. The Blackstone griddles are what me use. Seasoning adds flavor and maintenance is a no fuss. FTK you know what I mean.
I still don’t have one but just chiming in that I grew up on imperial, and these days I still use it as well as butter. I do love the country crock stuff just because it’s easier to put on my bread! 😂
Simple fact, you eventually throw away every nonstick pan. But cast iron pans pass through generations. Your new one will crap out as well don't blame yourself.
Same EXACT thing happened to me minus the metal utensils! Couldn't for the life of me wonder what I was doing wrong. I too was oiling it after each cook. Then everything would stick. Then I'd deep clean the crap out of it. Totally ruined it. They should've made it clear what we should and shouldn't be doing with this thing. I got a new cooktop as well & wish I spent more and got a Blackstone
@@TheFlatTopKing it's going great! I put a tiny amount of oil down when cooking, only avocado oil (high smoke point). But the biggest change I've made is that I bought a pack of 50 microfiber cloths from Amazon and when I'm done cooking, I use the KitchenAid gormet bowl scraper set to scrape the surface. Then the real game changer is I lay down the microfiber cloths all over the surface, kick it in high and soak them in water. The steam really cleans the surface and I use the plastic scraper to scrape the cloths on the surface gently. Then I just wash the cloths
Different tools and technology - if you're used to certain things and are more of a traditionalist the ceramic griddle top my not be your thing. I love my technology and new and innovative things but I choose "old school" and lower tech - there's much more advice, how-to's, and wisdom around cold rolled steel. There's a reason why you don't see many consumer stainless steel griddles out there - if you've ever seen a Japanese Teppanyaki chef work the griddle and clean it you'll know there's a difference in the equipment / materials. Saying all that I may give one of these a try but the considerations are (in my mind) limitations and not really any advantages... Oh, and on the number of cooks in a year - I fully expect to "best that" 100 in about 4 or 5 months - it's just too darn fun, easy, and less mess than fiddling in my wife's kitchen.
Butter adds so much more flavor to cooking, no margarine for me! Back in the day margarine was illegal to sell in Wisconsin, it’s the dairy state ya know.
I have 2 griddles... both are campchefs one the 600 4 burner the other one is the 600 4 burner portable for tailgating... I guess I have to have a UA-cam channel to get freebies.... lol
I had the same issue after 1 week with my new unit about a year ago. Contacted pitboss they had to send the three different times a new top. The last top I received was amazing no more issues. I truly believe that the first run pitboss did they had defective tops. This newer top is like night and day. I only clean my top now with dawn power wash, spay it let it sit for 15mins and wash with water.
Thanks for the info....after reading the comments its starting to look more that way...I never knew of that many problems...glad im not as bad as I originally thought...hahahahah
Love the videos and most certainly appreciate the forthright honesty, and of course the good information. REAL margarine has little to no water in it, but SPREAD, like Country Crock etc, has a LOT of water. I don’t use that stuff for cooking at all (not even real margarine anymore). I’m older than you, and growing up, not much was known about trans fats and margarine was supposed to be better for you than butter. Now we know different. But aside from that, you are right…never cook with spread, and if it has water in it, don’t cook with margarine either. Butter is better for cooking and I believe it is better for health, especially if you use it alongside olive oil. I’ve never tried avocado oil, but I hear that is a good oil for your health as well. But some things…just have to have butter. I don’t use my flat top as much as you, but I can say this: some things are just better on the cold rolled steel than on the ceramic top. Eggs are great either way (if you’ve properly seasoned the steel), but smash burgers? Use the steel. It is just too hard to get them off the top of the ceramic without damaging the crust. I’ve never failed on the steel…almost everyone fails on the ceramic, at least some times.
100% agree with your comment. My doctor told me years ago to not use margarine and just stick with butter. So, I only use olive oil or butter for cooking. The Pit Boss has some features that i prefer compared to the Blackstone. But, I'm not sure I want to take a chance on it over a Blackstone.
@@michaelangelo6217 I’ve got 3 Blackstones and a Sierra. The big BS is on my patio, the smallest is in the RV, and the 22” is at the cabin. If I had it to do over again, I would not have bought the Sierra. It just doesn’t provide the value for money that the BS does, given the ceramic does eventually wear out.
An indoor cast-iron Skillet they say NOT to clean it with soap! So why are you saying to use lots of soap to clean a flat top griddle? Just wondering 😔
A few things. You CAN use soap indoors on cast iron. Just go to the actual Lodge website. They show that as well. Soap and cast iron is a myth in today’s terms. Soap today is not made the same way. It does not contain lye. Lastly this griddle top it’s not cast iron or rolled steel. It’s ceramic coated and should be treated just like an indoor skillet. Same reason why I mentioned in the same video not to add oil after cooking. You would always add oil after cooking with cast iron or rolled steel griddles.
Now i know why you went back to the blackstone👍👍and now im even more wary as what to buy this year😂fair play to you for letting us know, cheers for the info👍👍👍😎🏴
I never use margarine, but it makes sense that it could be problematic. I'm glad you got a new griddle top. It's great that Pit Boss has them available, since anyone can mess up😊
Ok I used oil from watching your videos and I’m just now seeing this one. I have a little meat stuck to the grill, but I’ve been using plastic spatulas. How do I clean it? Do I need to heat the grill with water and soap or just put water and soap on it with it being off? Also do you think I can be able to get get the dry meat off? The griddle has only been used like 3 times, but I have been putting oil on it.
Maybe just a little water when heated for steam.....You can use oil...just know where the food is not going....just add enough for the ingredients intended to cook
All non-stick surfaces degrade, you just sped the process up a bit with your methods. Most people it will likely be 2-3 years. Depending on how much a new griddle top costs that might still be worth it for some. I'll stick with a blackstone.
Thanks Raymond...I think the replacement was 199 or 169...I agree that whatever the problem i just sped it up...or the fact the griddle top was defective to begin with... regardless the top now is completely different...
Thanks for the video! my concern is after a year or so of use will it be like a non stick pan and start to stick? I have never had a ceramic or non stick pan last long at all.
So this is just being honest...some absolutely swear by it....I personally do not...just look at the comments and how many people did the right thing and it still happened..I could understand if my mistakes made the difference...but thats not the case...
I have cooked for a large family, guest ranch, and grilling, if you can keep a man from telling you how to do it😮 I know just bought the Pit Boss. With my experience, if you use any of these griddles do not heat at full blast or you will warp it. People warp antique Griswold cast irons all the time. They have to heat up slowly and they your good to go. With ceramic no difference, using silicon or wood will be great, but a warped griddle will be awful to cook on the fat will run and you will loose flavor on your meats and vegetables.😊
Another great video. I've only had experience with Blackstone. I wasn't a fan of the Pit Boss surface from the beginning. I just liked the original surface. It's tried and true. Best of luck with the new surface. If you didn't have a lot of direction anyone can understand your dilemma. Love your show.
Can you sand off the old griddle, remove the ceramic, and then treat it like a regular metal griddle top? Thatd be a good experiment and video at least :).
I found using a lower cooking temperature and spraying the Pam on the griddle helps to be non stick. I clean it each time because I like the look of it when finished and I coated it with oil til the next time. Had the pit boss since August 2022. Thanks for the videos
Thanks for posting these videos...I've had my 2 burner for almost a year now, and I'm getting to a point where I really want to use a metal spatula because the plastic ones are not doing the job anymore...have you made up your mind about metal vs plastic? All I want to do is be able to flip things like smash burgers when they are on the hot spot? Thanks
Honestly I think there must have been problems with Pit Boss’s coatings at the beginning. I noticed a few of the reviews from right after these came out complained about how things stick to the top. I just got the Sierra (Walmart 3 burner) for Christmas. First one was damaged bad, so I went and returned it and got another. I’m only 4 cooks in on it, but nothing has even remotely stuck to it yet. Made chicken quesadillas last night and even the melted cheese wiped right off with a paper towel. I am using the new star spatulas and the wooden scraper you recommended. I put a couple small scratches on it my first cook due to some burrs on the edges of the brand new spatulas. I took some fine sandpaper and smoothed the edges of the spatulas and haven’t noticed any more scratching yet. But I may rethink and switch to the pit boss plastic set of tools. I do love the wood scraper though! Great update video
Pitt Boss says no metal utensils. I've only used plastic and wood. I prefer wood for scraping. Dollar Tree has some that work well. If you don't want to clean them, pitch and get another one. Too high of a temp is when it seems to stick the worse. Maybe steel if I were using it every day and was serious about griddling but for irregular use, much prefer the ceramic surface. Clean up is a breeze.
Hey shipmate, I'm 2 weeks shy of a year of owning this griddle. Used only a wood spatula, never did the baking soda clean, didn't oil it hardly at all. Now my ceramic is flaking off. I'd say I was close to 75+ cooks on it. I cleaned as I went.
Face it you treated it like rolled steel. That did not work. Your used to steel. We all live and learn.... Now we know better, it's not steel. You can't use non stick everywhere. Sometimes it just has to be steel.... What really should of happened was the company should of made videos on how to use there griddle. Let them teach people how to use it.... They should have 10 videos on how to use it ... They just gave it to you to Bata test it.... This is not your fault....
It is not...and it is...From what we know its exactly the same But since its in Walmart it has a different color scheme...that is the only thing we can see...
It sounds as though you’re tap dancing to save a sponsorship. There’s a reason why professional chefs do not rely on nonstick cookware for the majority of their cooking. They won’t hold up! Be honest and stop making excuses. The casual griddle owner is not going to have the willpower or skill to take the precautions to make a nonstick griddle stand up. Another downside is that these tops can’t be salvaged once damaged.
although i agree with your last statement..make no mistake about this...money will not buy me or my thoughts...there is NO SPONSORSHIP.....I received a free griddle in exchange for thoughts and content and to explore if when and how to to cook on etc...NO MONEY ever....just a griddle...im already in the griddle game it was new so I said what the heck I will try it out for people...dont go there on my channel
Great video Neal. I just got my Pit Boss Ultimate Griddle, and have done two cooks. I appreciate the tips, and will proceed accordingly. Keep 'em coming!!
No I do not use margarine on anything it kills popcorn it tastes funny to me I do not cooking with it so no I do not ever buy margarine or use it real butter for me I’m 64 growing up the butter back then tasted so good and I can not find any butter that tastes like it did
Hey - can that ceramic coating be sanded off and then seasoned similar to cold rolled steel surface if it gets too beat up? I don't see why it couldn't be.
I know for a fact people have done it...and they have had success...its just something I could not feel comfortable talking about or endorsing...not because of Pit Boss...but more of a fact what if kinda thing
I just kept thinking it was me...My dad did not have an issue...the waltwins did not have an issue...in all honesty I should have reached out sooner to Pit boss...I just kept thinking it was because of what I did...now I can say this just by reading the comments...people out there still love there pit boss griddle...some have experienced the same results and looks like most are happy...
As far as spatulas go, I was using the very similar metal type that you use. Having the 5 Burner Ultimate I do use the pit boss plastic spatulas and hate cooking with them to big and bulky. I have searched high and low for a plastic spatula similar to the metal ones in size with no luck. If you know of one please share, if not use your influence and get one made. Thanks for all your great info.
Hey Tim...honestly I completely agree...I have said several times that the actual griddle top technology has outpaced the necessary utensils needed for these griddles...i wish my influence was that high...
I found a plastic or Teflon spatula designed for flipping fish that works really well, it does have a angled edge and slots. I have used it on my built in stainless steel griddle and it worked fine. I purchased it at a restaurant supply store near me. I also live in S. Louisiana and must constantly check my grill top along with all my racks on my smoker and bbq pit racks for rust.
I currently have the small 17 inch Blackstone electric griddle, which is ceramic too. It is too small for the amount of cooking I do on the weekends for family. I will most likely be purchasing the Pit boss 3 burner. I am use to the ceramic cooking and have no experience with rolled steel cooktops. The main reason for me is the quick clean up after the cook. I can clean up and still get in to eat with my family. Being in Wisconsin we ONLY use butter. Using margerine would be like you wearing a non Tennesee Vols. clothing. LOL
OK King. I’m going to give Pit Boss a lot of credit for sending me a replacement griddle top at no charge. Just got the four burner ultimate today. I sent them pictures of the coating flaking off and sent this replacement without much hassle. I really really really want to love this griddle. I’m going to watch this video of yours again, and any feedback you can give me I would certainly appreciate. How do you feel about a simple cooking spray like Pam?
Stay away from sprays in general with griddles. Only use oil where you’re cooking. Dont oil whole griddle if not using. Clean like an inside non stick pan. Soap and water. Dont season this griddle. Only use enough heat to cook properly… don’t use high heat if you can… low gets hot enough. Dont over heat areas where you’re not cooking…. For example. If only using half griddle don’t have other side blazing hot etc. maybe only use three burners or even 2 in necessary
I always cook on the lowest heat possible because I’m such a tight wad. I don’t want to use more gas than necessary. Lol. Just did some burgers and I’ve got to say for the first cook I was very pleased compared to my last Pit Boss experience. I will take your advice, get a small spray bottle and use either olive or avocado oil sparingly.
Love it brother! Also answers my wondering why people are reaching out with concerns! 😂😂 For sure it was a learning curve, just like cooking on the Blackstone was. We love it all, and with 170+ cooks on the Sierra, we’ve learned a ton and love it! I just cooked 20 steaks the other night and was thinking “man, I’ve had some ups and downs with this thing, but it still looks brand new!” Love the honest informative video brother!! Keep it up! Much love to you and Amy!!🔥🔥💙💙
No doubt! Thanks bud...i really appreciate the comment...
I’m in the market for a griddle myself. I like your honesty with lessons learned. You’re helping me how to invest and get the best bang for my money!! Thank you for your videos.
Don't have a ceramic griddle, but I bought some ceramic cookware, and ruined it in no-time. I thought it would be magically no-stick, it wasn't. 😆
I wound up buying a Pit Boss KC Combo (wood pellet/griddle) about a year ago based on the smaller footprint and price. I was looking for a ceramic cooktop, but the combo didn’t come with that. Fortunate for me that it did not as I’d probably had similar issues to TFK’s. Overall, I like the steel cooktop. As I’ve commented previously, the KC Combo has some design issues (fitted cover lasts
Not having the experience like you do, I stuck to your basic recommendations. I've only used the wood scrappers and plastic utensils. Also, I don't over clean the cooktop and mainly use water and paper towels to clean. Your instructions from the beginning is what convinced me to try this griddle top, not ever owning one. Love it and have no regrets.
Thanks for sharing I really appreciate that...This is exactly why I still stand by the griddle even after this debacle...to many people have reached out like you and told me how much they love it..there is a place and time for everything, and this griddle fits a niche for some
Thanks for the comment, I have never had a griddle but the simple clean up of the pit boss appealed to me
1 year later a honest update no cap?
1year later update?
Looks like you're making excuses for this thing with my experience with non-stick pans including ceramic they never last. Cast-iron and rolled steel can last forever.
I've had my PB ultimate griddle for a full season. When I first started with it it worked great, things didn't stick too bad but I was getting frustrated with the black stained look on the griddle surface from the oil i was using... at the time was vegetable oil. After doing deep cleans with baking soda and water and a scrub daddy it would look like new but afterwards I couldn't even make a smash burger without it sticking, and those are greasy as hell! It became very frustrating. Since that, I've switched to avocado oil. Big improvement in my eyes. And I've stopped caring about any dark staining, though it doesn't seem to stain as much since I dropped the veg oil. I cook, after we're done eating I'll go out and pour some water on the top and scrape it around with my plastic scraper. Most of the junk comes right off at that point, then I wipe it down with paper towel. Done. Not having nearly the sticking issues I did when I used to deep clean it. That seemed to make these horrible to cook on. This is my first griddle... I live in Canada, it seems like this way of cooking is just catching on up here, but I think if I knew what I know now, I'd have bought a steel top griddle so if I mess it up, i can just fix it. But I cant complain about the ceramic. I try and keep it as good as I can, but it's a joy to cook on when it isn't sticking and makes some fine eats. Love your videos BTW! Keep it up. Cheers
Hey great in depth comment...starting to realize maybe I wasnt the only one with porblems...hahahah I might not be as bad as i thought...I know Pit Boss has some big time name in Canada and push alot of product that way...thanks for your support...
Great video and very informative. No margarine here just 100% unsalted butter on the griddle. 👍🏻
got ya...that stuff is horrible..just awful
I've heard and read other reviews where people had issues with the ceramic cook tops. I still love my metal cook top Blackstone and will likely stay with a metal cook top even if I buy another griddle in the future (I've had mine since the first series came out). The one good thing about metal is if you really muck it up, you can always break it back down to bare metal and start all over again. Not that I have ever needed to do so, but I could if needed. I generally use Avocado oil on my metal cook top unless it's something where the food benefits from butter in the cook (real butter)
Absolutely spot on David...completely agree
One of the biggest concerns I would have about a Teflon coated griddle is tempatures. Teflon coatings are typically rated for "intermittent" temperatures of 500 degrees. Griddles can hit that range easily. My Blackstone has hit temps of over 625 degrees.
although I completely agree...this is not Teflon...this is ceramic...completely different technology...
And who needs 500+ on a griddle?
I also need my griddle over 625 for cooking eggs slowly
A few things.
First: Pit Boss says in the instructions to oil it after use. I agree with you, that makes no sense. I did it for a couple weeks, then stopped.
Second: if you stop oiling it, you don’t have to clean it as often. Fixing problem 1 solves problem 2.
Third, no metal tools. You have to change your touch, going from metal tools to nylon. Change the angle, the pressure, the speed. I didn’t have previous griddle experience, but I have 40+ years of kitchen experience. You have to work differently with steel pans, with cast iron pans, and with non stick pans.
(One cool hint about the Pit Boss tools: they have a little indent under the handle, such that you can balance the spatula on the griddle surface and the indent rests on the rim. It’s a nice feature.)
Fourth: yeah, margarine. Mrs B wants her eggs and omelets done in margarine, and after 30+ years it’s still hit-and-miss. My best method is to 1) use non stick, 2) use twice as much margarine as I would butter, and 3) let the water boil off. Then work quickly. They usually come out okay.
I’ve had my Pit Boss Sierra 4 months, and I’ve cooked probably 25 times on it. I haven’t had to deep clean it yet. There is one small sticky area between the center and right burners, about mid griddle, corresponding to the hot spot. I’ll catch up with that this spring, probably, but for now it’s not an issue.
best comment so far...appreciate that...
Thanks for your show and all the education. I'm having a hard time reconciling the statements - I was using way too much oil but then the bombshell is you didn't have oil and had to use margarine. We really like to cook with minimal oil and butter which is why we chose the ceramic Pitt boss but I feel like our griddle has been ruined because we don't use a ton of oil. Any thoughts or suggestions? Thanks!
I am not sure the question...i will answer based on how I have interpreted this..
1 I didnt buy the Pit Boss it was given to me for reviews and knowledge
2. The Manual was never updated with this model so the information was muddy to start
3. I choose to use metal based on conversation with Pit Boss when we first received it
4. I DONT use to much oil or butter...I was oiling the griddle after cooking...
5. Using less oil or butter does not reflect the problem it helps the solution\
6. If using only a certain part of griddle no reason to use oil or butter on the whole unit thats why I said less...
7 Adding the extra oil or butter while cooking adds in the seasonings process and thats not a good thing dealing with ceramic..
8.Since using oil after cooking it was discoloring thus making me clean more and more..
9. From day one my griddle was NOT non stick like they stated. Thus using oil or butter.
10. Deep Cleaning, Metal Utensils and using Margarine at the very end was the last straw....it stripped the ceramic.
11.Lastly based on the Comments on UA-cam and Comments on the GRIDDLE GROUP on Facebook proves my theory correct... It may not have been 100 my fault...its happening more and more based on usage...people are having problems while not following anything I have said...some have said they didn't even know about my channel until it was to late...
Hope that helps...
Honesty is the best policy👍👊🏻
Thanks Casey
👍👍👍👍👍good vid,I’ll stick with my blackstone ,I have no problems,non stick goes bad over time,on any pans it wears out,that’s why I like the blackstone
👊👊👊👊🍻🍻🍻
Neil, I think you’re a very transparent man and anyone looking to get an honest opinion on a recipe, grill, griddle, smoker can feel comfortable with your opinion. I’m not a fan of the nonstick pit boss grill. I do have a pit boss pellet smoker. I don’t think that the nonstick surface gives even 50% the sear on a steak, smash burger or other items that you really want to get a good sear. I think the pit boss nonstick cooks breakfast the best you do not have to worry about egg sticking they slide all over the place lol. I just thought I’d give you a Attaboy for giving your very honest transparent experience on the first pit boss top!
Thanks Janet...i appreciate that
This video sums up my experience exactly with my pitboss. Just a little learning curve with the ceramic top is all. I personally love mine, I'll never go back to rolled steel. I really enjoy your content, keep up the good work.
Thats great to hear...glad you are enjoying it...thats what its all about
You've got a lot more experience with flattops Neil, maybe that's hurting you LOL
My Pitboss is my first griddle so I'm not set in my ways or anything. I use the silicone paddles, they're okay. I also have some wooden scrapers I use having gotten the idea from you originally. They do just fine, but had I been cooking on a flattop for 24 years prior I would probably have some more profound feelings.
Nothing is non-stick, they shouldn't really market this as such IMHO, but it is rather season-proof. And that's actually really nice. Having to use the silicone tools is the compromise here.
All I do to take care of the top is to wipe it down with a paper towel after my cook, then maybe before the next as it's heating up. Then once every week or so I'll use a soapy sponge to get any spots that require a little more elbow grease. That's it. No deep cleaning, no baking soda, nothing fancy. Seems to be working for me so far but I haven't had mine a year either.
Awesome...great insight...yea..yoru cleaning sounds a lot more reasonable...They should be fun to cook on...honestly mine had to have a problem from the beginning...heck I deep clean 3rd cook in it was sticking so bad
Hey man, I found this video because I am having some of the same issues. Buildup in “hot spots” that I can’t seem to get off with no amount of nylon utensils scraping. I also have applied a thin layer of oil after every cook because the manual says to do so…. So should that be stopped altogether?
Also, I made smash burgers twice recently and they were so stuck and crumbling that it was a disaster. The meat completely fell apart and this was beef from the same cow I had used previously with no issues. I have pictures if you are interested. Anyway, is there any way to “fix” the top and get it back to normal? Do I need to reach out to Pit Boss? I am in my two year warranty window still I believe…
Thanks again for the great videos!
I wouldn't have margarine in the house! I use Ghee, Tallow, or Avacado Oil. In a pinch I would use Canola oil.
Absolutely right...
I think it would be an interesting experiment to take your old griddle to and have it lightly sand blasted to remove the ceramic coating, then season it like a regular griddle. I doubt your sponsor would be very happy about that scenario though.
hahaahahi Have thought the same thing....If i havd Someone that could do it for me absolutely...i would be down,..
Right wrong or indifferent. I'm staying with steel. Reconditioning steel while troublesome is possible. Reconditioning ceramic I would think impossible. Steel in my (18 mos) experience, easy intuitive, and delicious. Seen way to many "Non stick pans" fail during normal use, even using non stick safe utensils
I find those results quite interesting. I know the ceramic coating has certain advantages, however, cold rolled steel can be cleaned off and started over. Personal preferences, no wrong decisions.
Thanks Howard
Its About the fact is!
There's a griddle for everyone! I haven't even fired mine up yet. But I know its gonna be ok! One step closer to having my own food stall!!!
#BlackstoneGriddles
#GriddleNation
Cheers from Puerto Rico !
Congratulations and cheers bud
I have had a black stone, which I gave away. I was not happy with the sticking, oiling, and cleaning. I bought the pit boss and love it. I don’t use margarine, only butter and oil. I wash it down with soap and water every time as I would a pan. My question is, can you use an industrial grade degreaser that you can get online to deep clean either rolled steel or ceramic grills?
Well to be honest I dont know...I honestly dont have enough experience with that...I think bar keepers friend or something like that maybe...but good ol dawn for me. Maybe a great question in our griddle group so people who have them can chime in.
Love my Blackstone. I beat the snot out of the rolled steel surface with stainless steel utensils, and it still works perfectly. To each their own. Always enjoy your videos.
Right on...i appreciate the support
The new 38k btu Blackstones are utter Garbage, they get no where near hot enough, the burners suck, and the 1psi regulater has to be replaced with a 10psi to 30psi adjustable regualtor straight out of the box
oils or butter only on my Blackstone. no issues as of yet
Yeah that stuff was awful..
Thanks for the info! I've had my Pit Boss for about 5 months. I have cooked on it quite frequently. I've only used Pit Boss Ultimate utensils, water and a little soap to clean up, and usually use very little avocado oil for cooking. I've deep cleaned it just a couple times and the surface still looks brand new. I've loved it.
Thats awesome Dennis...glad to hear it...I know alot of people how have em and love me...thats why im confidant that I can recommend them even though I had troubles...
Thanks so much for the honest review with admitting your mistakes! Very important information to have as a new gridler with the Pit Boss. Love it so far and your information will be kept in mind as I use it in the future. I was surprised when I saw your use of metal spatulas during one of your cooks on your ceramic cooktop. Thanks again for being so honest! Appreciate it!!!
Thanks Vic...I had always said that no matter the consequences I would be honest...good or bad
Here's my two cents. If you don't use your griddle very much I think it will last you a long time. I bought a new gas griddle, my first,about 30 years ago. Everyone told me a 20 lb tank would last me all summer. I probably went through 3 tanks. I can't recall how long the grill lasted to be honest, but those people obviously don't grill much. A new non-stick everyday frying pan has a two to three year life expectancy. A cold roll steel cooking top is going to last much longer than that. I don't think maintenance is that big of a deal for someone that uses the griddle on a regular basis. If you don't use your griddle much I would guess the Pit Boss is exactly what you are looking for.
Good comment bud...
My daughter got me a product called grill rescue brush. You might wanna check this thing out . I have to say it's one of the best brushes I've used on my pit boss griddle
They reached out to me recently...i have not said anything yet. Interesting that you said it...what do yo like about it and so on...would be interesting to hear your thoughts
@The Flat Top King they make one with a scraper and one without. For the griddle you want it without. After your done cooking you pour water on it while scrubbing it with the wet brush that is made of fire resistant material. It loosens up all the crap on the grill . You turn off your grill and wipe up the rest with a papertowel . Cleans it up pretty well
Hey thanks for this…I just got a Pitboss ultimate griddle and have been cooking on it for a couple of weeks. Just a question, should you not add any oil after cooking on it and cleaning with paper towel and water? Or do you just cook wipe down and leave it…?
I would have to refer you to Pit Boss...they have switched what they tell people about 10 times now...im over it...makes our experience and words not matter...
So now they are saying to add a thin coat to help preventing rusting....I call BS
its ceramic and i have Never added oil to an indoor pan.
If I had to do all over again...after each cook clean with soap and water....dry and leave alone...never use high temps...and no metal
Margarine should be outlawed (!) IMHO.
amen...just awful
Buying the wslmart 3 burner for $274 cause the 4 burner is twice the cost $600 wtf ?? Hopefully they fixed the uneven cooking issue..
are you referring to the Pit Boss griddles...if so I was unaware of that issue...
Here is a question I have. Why is it that griddle top / grill manufacturers are not producing tops made of a High Grade Titanium metal? Other than the possibility of the cost of the metal being somewhat prohibitive.
Buddy thats a question way out of my paygrade...although I completely agree with...I just cook on them
How bad do you have to scrape a ceramic surface before you need oil or butter to get stuff un stuck 😅
a lot of variables...but thats definitely a problem I had..Seemed like I worked harder to scrape food off a "non stick" griddle than necessary...If I am reading the question correctly. adding oil or butter did not help create a better cooking experience. Still stuck like crazy...
Is it normal to have some dark spots on the griddle? I obsess over them and are wondering if its normal or not
Depends on which griddle you are referring to since you have commented on the Pit Boss Ultimate Griddle. For rolled steel or cast iron tops yes its common and easy to maintain...its just rust and just spot clean and reseason. If referring to the Pit Boss no its not normal. Its has a defective top and need to contact Pit Boss
Thanks for the video and your honest opinion. I’m still leaning toward the PitBoss it just looks like it will be less work as far as cleaning and not having to season it and being able to take it to cookouts. 👍🏻
Glad I could help Kenneth...thats exactly my goal...if your interested then lets get you griddling faster without pains or worries...the pit boss is still good...more of just my path that went wrong..
Cleaning the steel is so easy, I don't know why people say this! Love my Blackstone
Do it. Best ever. So much easier to maintain and cook with than those others. Nonstick is the boss!
@@NWcpl enjoy eating the garbage leaching off that top into your food. I’ll take the literal 2 minutes it takes to clean and prep my Blackstone.
@@Dawgrum The materials they use today is not the same as when they first came out.. If you pay attention to what buy and use your good to go. Good quality doesn't leech anything anymore. Need to research more. 2 minutes to completely clean and reapply oil after every cook. I doubt it. I have a 12inch carbon steel pan that takes more than two minutes to clean let alone an entire griddle!
I said when these first started showing up on UA-cam that I would never want one because I want to use metal spatulas. This video reinforces that feeling.
thats the goal...just to get the information out there..
You should try using ghee. It has no milk solids to burn like butter and an extremely high smoke point of 482 F so it doesn't carbonize/burn or season to the cooktop. Figured this out with my extremely expensive ceramic lined stainless cookware. Rinse them out with water and wipe dry. Rarely need soap use to clean them.
Thanks John..i will look into it...
It's REALLY easy to make your own at home! Also called clarified butter. I make it all thw time for cooking and popcorn.
First of all, the only time I use margarine is on quesadillas, but it’s an old habit. Secondly…I’d love to see you do a comparison of some of the cheaper off brand griddles for “the rest of us” 😂
Great suggestion!
I do know that Weber has teased a new griddle..if so count me in...100
@@TheFlatTopKing thats what i am waiting for. I have my blackstone one burner for practice until i get my big boy.
@@TheFlatTopKing comes out in March
Love your videos. Me and my sons have 4 Pit Boss. We love them. We clean up with a little water sprayed and wipe it down while still warm. The pit boss scraper works very well during clean up.
Wow Thats great hear. Keep it up. Thanks for commenting
Great video. Me personally, like to see when things go wrong or not to your expectations. That's when we learn the most, either by watching and most by experiencing our selves. You have to work it to know it. GRIDDLE ON DUDE and thanks for the video.
Bruno I really appreciate that...to me thats what the video is all about...my experiences and letting people know the truth...to much hate like I told ya so or blah blah...there is a place for all these griddles and for the most part the people who have chosen to get em really like em...just wanted the information to be out there and maybe help some people to become better faster...
So, looking at my first griddle. Will use it 2-3 times a week on average per year, more in the summer, less in the winter here in the Dakotas. Blackstone was first choice but was not looking fwd to the "maintenance". Then I saw this Pit Boss Ceramic. Was sold given its purported easy cleaning and maintenance.
Given my expected use level, what is your recommendation?
Man thats honestly a tuff question....I can say this with 100 percent honesty...buy one and if you dont like it...sell it after market...i know its not the answer your looking for but you can tell by the comments that its all over the board with loving and hating......or just rolled steel the whole way...I lived in Wyoming for 4 years so I understand the weather and wind...if sand or dirt blowing is a problem than maybe pit boss...no oil so the dirt will come right off...if wind and dirt are a problem then the oiled rolled steel will act like glue to that stuff...
@@TheFlatTopKing thanks for the response. Given all the information out there, particularly your experience and the things you did incorrectly, think I will end up rolling with the pit boss. Wish me luck.
And by the way, Midrats was my favorite meal of the day. 🇺🇸🏴☠️⚓️
@@bondjamesbond812 hey brother. Thanks for your service. Yeah don’t shy away from the pit boss. Just take the information I have over the last year and run with it. Best thing is it gets your feet wet into griddling.
Ceramic Griddle: Trash
Listen you literally did everything wrong so it’s not Pit Boss it was the operator. Your a good cook so I can’t understand how you went left with the pit. I’m surprised your wife didn’t put an end to your griddle abuse Bro. It’s all good you’ll bounce back Chef 💪🏾
NO sure I would agree with that...I was apart of a testing team..i literally chose a path just like many others...the end result was not correct which is exactly what we needed to expand on what to do and not..not sure you fully understand the journey...
I've been watching so many different reviews on griddles , getting ready to pitch my old grill. Thank you so much for your honesty with the pitboss griddle, after watching this video I have made up my mind, I will be purchasing a Camp chef and staying clear of any ceramic coated griddle tops.
Awesome choice....ii absolutely loved mine...still miss that sucker...its a good one for sure
The pioneers take the arrows. I'm coming up on a year of use, but obviously I don't do nearly as much cooking on it as you do. The top still looks like the day unpacked. I will say, I'm not a fan of "deep cleaning", whatever that means, it's too much of an opportunity for folks to mess up. I've tried to explain my simple routine on the FB group and found it's tough to get people to pay attention to the simplicity of it............nuance seems to go over the heads of some. My best tool for cleaning is the hi temp nylon scraper in the KitchenAid bowl scraper set, and the silicon piece is a fantastic squeegee for pushing debris to the drain hole. For the excess oil build up that lingers I've found Cerama Bryte to be an effective product (we've talked about that one before I think).
I will try to pin this...thanks BOB...
I've got a members mark griddle from sam's club. It's the best kind, easily replaceable.
I never use margarine. Additionally there are a lot of trans fats in margarine which are not good for anyone. Love the content! Pit boss ultimate is my fav flat top.
Hey great stuff Martin...i appreciate the comment
I don't think I've ever used margarine. I love my butter way too much brother. Glad you got a new surface.
yeah it was awful...for sure
So basically buy a blackstone and forget about all the problems with a pitboss.
Got it 👍🏻👍🏻👍🏻
I think you did a fare appraisal of the flatop. It was interesting to hear you say you think you were using to much oil, and to much cleaning. That makes sense. I believe so many folks who are used to non stick probably won't suffer using a non stick griddle. They are used to it. This is why a few months ago I said I'm going with rolled steal. I know myself. Eventually I would damage it. I've been cooking on cast iron and stainless steel for about 50 years. I have developed to many bad habits. That said I can't help but wonder why Pit Boss hasn't come out with a stainless steel option. Straight from factory or as a accessory item. I believe it would be a great item to sell. After all we men are attracted to stainless steel like we are attracted to pretty women 😁. Anyway I'm going to go with Blackstone when I finally "pull the trigger ". I think you did a great job on this video. Next time you're talking to Pit Boss ask them why they are not making a stainless steel griddle. I'm sure they have a reason. Have a great day 🌤 😀
What did you actually buy..thats awesome you got the new one...They do have a rolled steel that i think they might be updating...interesting if so...thanks for the kind words...i appreciate when you comment...you dont hold back and hold me accountable
@The Flat Top King hey fyi. When doing a product review integrity is important for everyone. The person who does the review. The viewers and the folks who make the product. Your review is realistic and something I believe in. Just like Ricer on his channel Dead Broke BBQ. He does great, honest reviews. Anytime you are offered a sponsorship it's important to tell them you're value as a spokesman for their products means you have to be honest. Because once you lose the trust of your viewers you "sold your soal", good luck ever getting it back. Boy howdy there's a lot of folks out there selling there souls. People eventually figure out who these folks are. Just so you know you're the ONLY channel I watch anymore about flat top cooking. You keep it real. Keep up your good work. Some day in the next year or so we need to get you and your wife up here in the "Great Pacific Northwest " for some salmon fishing. Seriously. Have a great day 🌤 😀 🎣🐟
I already have a Blackstone so I wanted to try one of these. I just ordered the 4 burner model. Can’t wait to try it out. Thanks for the video appreciate the info.
Hope you enjoy it! That's great you saw this...just so the learning curve is better for ya...
Pit Boss griddle is an large expensive version of your wife’s frying pan. The Blackstone griddles are what me use. Seasoning adds flavor and maintenance is a no fuss. FTK you know what I mean.
I still don’t have one but just chiming in that I grew up on imperial, and these days I still use it as well as butter. I do love the country crock stuff just because it’s easier to put on my bread! 😂
Right on
Simple fact, you eventually throw away every nonstick pan. But cast iron pans pass through generations. Your new one will crap out as well don't blame yourself.
TY
Same EXACT thing happened to me minus the metal utensils! Couldn't for the life of me wonder what I was doing wrong. I too was oiling it after each cook. Then everything would stick. Then I'd deep clean the crap out of it. Totally ruined it. They should've made it clear what we should and shouldn't be doing with this thing. I got a new cooktop as well & wish I spent more and got a Blackstone
Hate to hear it...just curious now with your experience and new top how is it going..i would like to keep updated if you would
@@TheFlatTopKing it's going great! I put a tiny amount of oil down when cooking, only avocado oil (high smoke point). But the biggest change I've made is that I bought a pack of 50 microfiber cloths from Amazon and when I'm done cooking, I use the KitchenAid gormet bowl scraper set to scrape the surface. Then the real game changer is I lay down the microfiber cloths all over the surface, kick it in high and soak them in water. The steam really cleans the surface and I use the plastic scraper to scrape the cloths on the surface gently. Then I just wash the cloths
Camp Chef or nothing at all.
ahhaah I dont know...i will say I honestly enjoyed mine 100 percent and miss it dearly
Shouldn’t matter what you put or cook on it !! The pit boss with non stick was always a bad idea..
Well maybe...but even in the comments there are people that still love em...
Different tools and technology - if you're used to certain things and are more of a traditionalist the ceramic griddle top my not be your thing. I love my technology and new and innovative things but I choose "old school" and lower tech - there's much more advice, how-to's, and wisdom around cold rolled steel. There's a reason why you don't see many consumer stainless steel griddles out there - if you've ever seen a Japanese Teppanyaki chef work the griddle and clean it you'll know there's a difference in the equipment / materials.
Saying all that I may give one of these a try but the considerations are (in my mind) limitations and not really any advantages...
Oh, and on the number of cooks in a year - I fully expect to "best that" 100 in about 4 or 5 months - it's just too darn fun, easy, and less mess than fiddling in my wife's kitchen.
Butter adds so much more flavor to cooking, no margarine for me! Back in the day margarine was illegal to sell in Wisconsin, it’s the dairy state ya know.
I have 2 griddles... both are campchefs one the 600 4 burner the other one is the 600 4 burner portable for tailgating... I guess I have to have a UA-cam channel to get freebies.... lol
I had the same issue after 1 week with my new unit about a year ago. Contacted pitboss they had to send the three different times a new top. The last top I received was amazing no more issues. I truly believe that the first run pitboss did they had defective tops. This newer top is like night and day. I only clean my top now with dawn power wash, spay it let it sit for 15mins and wash with water.
Thanks for the info....after reading the comments its starting to look more that way...I never knew of that many problems...glad im not as bad as I originally thought...hahahahah
Stay away from ppl that assume margarine is real butter.... 😳 I know a few that swear Sunny Delight is real O.J. 🤦🏻♂️ Great Video, tho. 💯😊
ahahhahaha absolutely love that comment...spot on.,,,thanks bud
Love the videos and most certainly appreciate the forthright honesty, and of course the good information. REAL margarine has little to no water in it, but SPREAD, like Country Crock etc, has a LOT of water. I don’t use that stuff for cooking at all (not even real margarine anymore). I’m older than you, and growing up, not much was known about trans fats and margarine was supposed to be better for you than butter. Now we know different. But aside from that, you are right…never cook with spread, and if it has water in it, don’t cook with margarine either. Butter is better for cooking and I believe it is better for health, especially if you use it alongside olive oil. I’ve never tried avocado oil, but I hear that is a good oil for your health as well. But some things…just have to have butter. I don’t use my flat top as much as you, but I can say this: some things are just better on the cold rolled steel than on the ceramic top. Eggs are great either way (if you’ve properly seasoned the steel), but smash burgers? Use the steel. It is just too hard to get them off the top of the ceramic without damaging the crust. I’ve never failed on the steel…almost everyone fails on the ceramic, at least some times.
I have to 100 agree with that comment...spot on..thanks bud
100% agree with your comment. My doctor told me years ago to not use margarine and just stick with butter. So, I only use olive oil or butter for cooking. The Pit Boss has some features that i prefer compared to the Blackstone. But, I'm not sure I want to take a chance on it over a Blackstone.
@@michaelangelo6217 I’ve got 3 Blackstones and a Sierra. The big BS is on my patio, the smallest is in the RV, and the 22” is at the cabin. If I had it to do over again, I would not have bought the Sierra. It just doesn’t provide the value for money that the BS does, given the ceramic does eventually wear out.
An indoor cast-iron Skillet they say NOT to clean it with soap!
So why are you saying to use lots of soap to clean a flat top griddle?
Just wondering 😔
A few things. You CAN use soap indoors on cast iron. Just go to the actual Lodge website. They show that as well. Soap and cast iron is a myth in today’s terms. Soap today is not made the same way. It does not contain lye.
Lastly this griddle top it’s not cast iron or rolled steel. It’s ceramic coated and should be treated just like an indoor skillet. Same reason why I mentioned in the same video not to add oil after cooking. You would always add oil after cooking with cast iron or rolled steel griddles.
@@TheFlatTopKing correct just a" small "amount of soap
Now i know why you went back to the blackstone👍👍and now im even more wary as what to buy this year😂fair play to you for letting us know, cheers for the info👍👍👍😎🏴
You know me...just wanted to be open and honest..it sucks more people cant because they are scared of the ramifications....
I never use margarine, but it makes sense that it could be problematic. I'm glad you got a new griddle top. It's great that Pit Boss has them available, since anyone can mess up😊
Thanks Bobbi....that crap needs to be outlawed...just awful
Ok I used oil from watching your videos and I’m just now seeing this one. I have a little meat stuck to the grill, but I’ve been using plastic spatulas. How do I clean it? Do I need to heat the grill with water and soap or just put water and soap on it with it being off? Also do you think I can be able to get get the dry meat off? The griddle has only been used like 3 times, but I have been putting oil on it.
Maybe just a little water when heated for steam.....You can use oil...just know where the food is not going....just add enough for the ingredients intended to cook
Margarine should be illegal. Not only is it bad for using as a lubrication, it is very very bad for your health.
All non-stick surfaces degrade, you just sped the process up a bit with your methods. Most people it will likely be 2-3 years. Depending on how much a new griddle top costs that might still be worth it for some. I'll stick with a blackstone.
Thanks Raymond...I think the replacement was 199 or 169...I agree that whatever the problem i just sped it up...or the fact the griddle top was defective to begin with... regardless the top now is completely different...
Thanks for the video!
my concern is after a year or so of use will it be like a non stick pan and start to stick? I have never had a ceramic or non stick pan last long at all.
So this is just being honest...some absolutely swear by it....I personally do not...just look at the comments and how many people did the right thing and it still happened..I could understand if my mistakes made the difference...but thats not the case...
I have cooked for a large family, guest ranch, and grilling, if you can keep a man from telling you how to do it😮 I know just bought the Pit Boss. With my experience, if you use any of these griddles do not heat at full blast or you will warp it. People warp antique Griswold cast irons all the time. They have to heat up slowly and they your good to go. With ceramic no difference, using silicon or wood will be great, but a warped griddle will be awful to cook on the fat will run and you will loose flavor on your meats and vegetables.😊
Another great video. I've only had experience with Blackstone. I wasn't a fan of the Pit Boss surface from the beginning. I just liked the original surface. It's tried and true.
Best of luck with the new surface. If you didn't have a lot of direction anyone can understand your dilemma. Love your show.
Thanks for sharing Todd....really appreciate the support
Thank you for your honesty, greatly appreciated. I love watching your videos.
Well i appreciate that...thats always my number one goal..open and honest regardless of the fall out...
Grind / sand & polish that ceramic finish off and you'll be good to go
Can you sand off the old griddle, remove the ceramic, and then treat it like a regular metal griddle top? Thatd be a good experiment and video at least :).
Hey that would be neat...i just might do that for fun..I haven’t thought of that
I found using a lower cooking temperature and spraying the Pam on the griddle helps to be non stick. I clean it each time because I like the look of it when finished and I coated it with oil til the next time. Had the pit boss since August 2022. Thanks for the videos
Sounds great!
Thanks for posting these videos...I've had my 2 burner for almost a year now, and I'm getting to a point where I really want to use a metal spatula because the plastic ones are not doing the job anymore...have you made up your mind about metal vs plastic? All I want to do is be able to flip things like smash burgers when they are on the hot spot? Thanks
Yeah this video is pretty old...we ended up getting rid of it because of those issues...I cant recommend the metal...
I use Pam spray. Just spray the part you use as you add more food. No metal on ceramic.
i have not used or bought margarine in anything for years
Same, but to be fair, margarine is only 5% more water than butter.
Honestly I think there must have been problems with Pit Boss’s coatings at the beginning. I noticed a few of the reviews from right after these came out complained about how things stick to the top. I just got the Sierra (Walmart 3 burner) for Christmas. First one was damaged bad, so I went and returned it and got another. I’m only 4 cooks in on it, but nothing has even remotely stuck to it yet. Made chicken quesadillas last night and even the melted cheese wiped right off with a paper towel. I am using the new star spatulas and the wooden scraper you recommended. I put a couple small scratches on it my first cook due to some burrs on the edges of the brand new spatulas. I took some fine sandpaper and smoothed the edges of the spatulas and haven’t noticed any more scratching yet. But I may rethink and switch to the pit boss plastic set of tools. I do love the wood scraper though! Great update video
Thanks Curtis...even Blackstone has a set of the spatulas for their non stick as well...thanks for the comment
Pitt Boss says no metal utensils. I've only used plastic and wood. I prefer wood for scraping. Dollar Tree has some that work well. If you don't want to clean them, pitch and get another one.
Too high of a temp is when it seems to stick the worse.
Maybe steel if I were using it every day and was serious about griddling but for irregular use, much prefer the ceramic surface. Clean up is a breeze.
Yeah...tons of information now has changed...i was asked at the time to use metal to see if it would hold up...obviously it did not
Makes me wonder why you would think a non stick skillet/griddle would need seasoning. I like your videos but this one surprised me.
Because the manual said to...its there instructions...i didnt build it..ahahaha
Hey shipmate, I'm 2 weeks shy of a year of owning this griddle. Used only a wood spatula, never did the baking soda clean, didn't oil it hardly at all. Now my ceramic is flaking off. I'd say I was close to 75+ cooks on it. I cleaned as I went.
You need to immediately reach out to Pit Boss for a replacement...do not hesitate
@@TheFlatTopKing getting on it today. It's not even a area I cook on.
Face it you treated it like rolled steel. That did not work. Your used to steel.
We all live and learn.... Now we know better, it's not steel. You can't use non stick everywhere. Sometimes it just has to be steel.... What really should of happened was the company should of made videos on how to use there griddle. Let them teach people how to use it.... They should have 10 videos on how to use it ... They just gave it to you to Bata test it.... This is not your fault....
Thanks Wayne....
Still searching for a griddle.... Is the Pit Boss Sierra the same as the Pit Boss Ultimate? Thanks for any help....
It is not...and it is...From what we know its exactly the same But since its in Walmart it has a different color scheme...that is the only thing we can see...
It sounds as though you’re tap dancing to save a sponsorship. There’s a reason why professional chefs do not rely on nonstick cookware for the majority of their cooking. They won’t hold up! Be honest and stop making excuses. The casual griddle owner is not going to have the willpower or skill to take the precautions to make a nonstick griddle stand up. Another downside is that these tops can’t be salvaged once damaged.
although i agree with your last statement..make no mistake about this...money will not buy me or my thoughts...there is NO SPONSORSHIP.....I received a free griddle in exchange for thoughts and content and to explore if when and how to to cook on etc...NO MONEY ever....just a griddle...im already in the griddle game it was new so I said what the heck I will try it out for people...dont go there on my channel
Do you think Steel Tops are less complicated to screw up. Instead of the pit boss one?
Stainless or rolled hot or cold...all 3 of those are better options..
Great video Neal. I just got my Pit Boss Ultimate Griddle, and have done two cooks. I appreciate the tips, and will proceed accordingly. Keep 'em coming!!
Hope you enjoy bud...congratulations and keep going..
No I do not use margarine on anything it kills popcorn it tastes funny to me I do not cooking with it so no I do not ever buy margarine or use it real butter for me I’m 64 growing up the butter back then tasted so good and I can not find any butter that tastes like it did
Absolutely..that stuff is just awful...
Hey - can that ceramic coating be sanded off and then seasoned similar to cold rolled steel surface if it gets too beat up? I don't see why it couldn't be.
I know for a fact people have done it...and they have had success...its just something I could not feel comfortable talking about or endorsing...not because of Pit Boss...but more of a fact what if kinda thing
No, I NEVER use margarine! Never have, never will. Not in my cast iron, not on my griddle, not in stainless steel.
I agree....
But I’ve been tellin you for some time there is something wrong with this product and you been tellin me I’m not right.
I just kept thinking it was me...My dad did not have an issue...the waltwins did not have an issue...in all honesty I should have reached out sooner to Pit boss...I just kept thinking it was because of what I did...now I can say this just by reading the comments...people out there still love there pit boss griddle...some have experienced the same results and looks like most are happy...
Other UA-camrs have used metal on ceramic without any problems
Interesting...which ones...
I DO NOT use margarine. I'll use vegetable oil, butter, or Crisco.
yeah that stuff was awful to say the least
As far as spatulas go, I was using the very similar metal type that you use. Having the 5 Burner Ultimate I do use the pit boss plastic spatulas and hate cooking with them to big and bulky. I have searched high and low for a plastic spatula similar to the metal ones in size with no luck. If you know of one please share, if not use your influence and get one made. Thanks for all your great info.
Hey Tim...honestly I completely agree...I have said several times that the actual griddle top technology has outpaced the necessary utensils needed for these griddles...i wish my influence was that high...
I found a plastic or Teflon spatula designed for flipping fish that works really well, it does have a angled edge and slots. I have used it on my built in stainless steel griddle and it worked fine. I purchased it at a restaurant supply store near me. I also live in S. Louisiana and must constantly check my grill top along with all my racks on my smoker and bbq pit racks for rust.
Please share
I currently have the small 17 inch Blackstone electric griddle, which is ceramic too. It is too small for the amount of cooking I do on the weekends for family. I will most likely be purchasing the Pit boss 3 burner. I am use to the ceramic cooking and have no experience with rolled steel cooktops. The main reason for me is the quick clean up after the cook. I can clean up and still get in to eat with my family. Being in Wisconsin we ONLY use butter. Using margerine would be like you wearing a non Tennesee Vols. clothing. LOL
OK King. I’m going to give Pit Boss a lot of credit for sending me a replacement griddle top at no charge. Just got the four burner ultimate today. I sent them pictures of the coating flaking off and sent this replacement without much hassle. I really really really want to love this griddle. I’m going to watch this video of yours again, and any feedback you can give me I would certainly appreciate. How do you feel about a simple cooking spray like Pam?
Stay away from sprays in general with griddles. Only use oil where you’re cooking. Dont oil whole griddle if not using. Clean like an inside non stick pan. Soap and water. Dont season this griddle. Only use enough heat to cook properly… don’t use high heat if you can… low gets hot enough.
Dont over heat areas where you’re not cooking…. For example. If only using half griddle don’t have other side blazing hot etc. maybe only use three burners or even 2 in necessary
I always cook on the lowest heat possible because I’m such a tight wad. I don’t want to use more gas than necessary. Lol. Just did some burgers and I’ve got to say for the first cook I was very pleased compared to my last Pit Boss experience. I will take your advice, get a small spray bottle and use either olive or avocado oil sparingly.
Do you have a link to the pit boss spatulas you’re using? Can’t seem to find a silicone based one.
I do not....they come and go so so often...
Love my Blackstone and cast iron skillets.,
as do I...
While i grew up my mom used alot of margarine as an adult ive always used butter.
Before cooking, do you always add a little oil? Sorry for the beginner question
Only where needed...dont just add to whole griddle without cooking on that area...use it but dont go over board...thats only with this griddle type...