Marianne Martinez
Griddle pans are a versatile kitchen tool, great for making sandwiches, pancakes, and seared steak. Cleaning your griddle pan is essential for preserving its lifespan and ensuring optimal cooking results. While cleaning, it is important to let the pan cool down, scrape off residue, wipe it with a microfiber towel, rinse with hot water, scrub, and finally, dry thoroughly. For cast iron pans, it is recommended to use coarse salt or kosher salt to scrub the pan, while non-stick pans can be cleaned with mild dish soap and a soft sponge. To remove rust, sprinkle coarse salt over the affected areas, scrub with a halved potato, rinse, dry, and re-season with a thin layer of oil.
Characteristics and Values Table for Cleaning a Griddle Pan
| Characteristics | Values |
|---|---|
| Cleaning tools | Paper towel, non-scratch pad or sponge, clean towels, steel wool, scrubber |
| Cleaning agents | Salt, oil, soap, detergent, water |
| Cleaning process | Deglaze while still hot, scrub with paper towel and salt, rinse with water, dry thoroughly, season with oil |
| Cleaning frequency | Light cleanse after each use, deep cleanse once a week or as needed |
| Special considerations | Avoid harsh chemicals, scouring pads, abrasive cleaners, steel wool, dish soap, harsh detergents |
| Preventing rust | Ensure the pan is bone dry before storage, wipe away excess oil when seasoning |
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What You'll Learn
Use salt and paper towels to scrub the pan
To clean a griddle pan, one method you can use is salt and paper towels. This method is effective and gentle and will not harm the seasoning of the pan.
Firstly, while the pan is still warm, sprinkle a generous amount of coarse kosher salt into it. The warmth will help the salt act as a natural abrasive, making the cleaning process easier. You can also add a little oil to the pan at this stage. Use a paper towel to scrub away the residue, applying moderate pressure to focus on burnt areas. The salt is coarse enough to be abrasive and remove stuck-on particles, but not so abrasive that it will hurt the seasoning. If there is a lot of residue, you can also use the abrasive side of a sponge to help the process.
Once you have scrubbed the pan, you will need to remove all the salt residue to prevent corrosion. Rinse the pan thoroughly with warm water, ensuring that all the salt and loosened bits of food are removed. You can then dry the pan completely using a clean towel or by heating it on the stove over low heat. It is important to make sure the pan is fully dry before storing it, as moisture can lead to rust.
Finally, to maintain the seasoning and protect the pan until its next use, apply a thin layer of oil to the pan's surface. Use a paper towel to spread the oil evenly, covering all areas.
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Deglaze while the pan is still hot
Deglazing is a cooking technique that involves adding liquid to a hot pan to remove bits of food, called fond, stuck to the bottom. The fond carries a multitude of flavours, and deglazing is a great way to create rich, flavourful sauces.
To deglaze your griddle pan, first, slowly add the deglazing liquid while the pan is still hot. Be cautious as the liquid will generate a lot of hot steam. You can use almost any liquid to deglaze a pan, as long as the flavour is compatible with the finished dish. Alcohol is a classic choice, with wine being the most popular, but you can also use beer, cider, vodka, stock, water, vinegar, juice, or sauces. You can also use vegetables like onions or tomatoes, or other ingredients that will release moisture when cooked.
Using a wooden spoon, scrape the bits of fond stuck to the pan to loosen them. Bring the liquid in the pan to a boil, then reduce to a simmer to concentrate the flavor. If you are cooking with alcohol, make sure that it fully evaporates. Continue simmering the liquid until it reaches the desired consistency.
If the fond burns, it will taste bitter, so be sure to taste it and throw it out if it's burnt. To prevent burning, try reducing the heat or cooking it for less time.
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Use soap and water to remove rust
While soap and water can be used to clean a griddle pan, it is important to note that this method can break down and remove the flavour-enhancing seasoning built up over multiple uses. Therefore, it is recommended that you only use soap and water when necessary, such as when removing rust.
To clean your griddle pan with soap and water, first, place a small amount of non-abrasive soap or detergent in the middle of the pan. Using a scrubber, sponge, or non-scratch pad, scrub all surfaces of the pan with soap and a small amount of hot water. Rinse the pan with hot water, then use a sponge or non-abrasive pad to give the pan a final scrub with soap.
After removing the rust with soap and water, you can reseason your griddle pan. Apply a small amount of neutral, high smoke point oil, such as canola, vegetable, grapeseed, or lard, to the surface of the pan. Buff the oil into the pan with a clean towel or paper towel, being sure to rub it in well. Heat the griddle over low heat, then gradually increase the heat to medium-high. Once the oil starts smoking, leave the griddle on the heat for two minutes. You will see the surface darken, indicating that the seasoning is complete. Allow the pan to cool completely before storing it.
To prevent rust from forming on your griddle pan, it is important to ensure that it is bone dry before storage. Moisture is the enemy of carbon steel, and cast iron is especially susceptible to rust, so always make sure your pan is thoroughly dried after cleaning. Additionally, lightly oiling the cooking surface after each use can help protect it from rust.
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Reseason the pan after cleaning
Reseasoning a griddle pan after cleaning is a crucial step to achieving perfectly cooked dishes. The process of reseasoning a griddle pan involves adding a thin layer of oil to the surface, creating a protective layer that prevents rust and makes the surface non-stick. This layer of oil, when baked onto the pan, gives the cookware a natural, easy-release finish that improves with every use.
To reseason a griddle pan, start by cleaning the surface with soapy water and a scrub brush. Rinse the pan with hot water and dry it thoroughly with a clean paper towel. It is important to ensure that the pan is completely dry before proceeding to the next step.
Once the pan is dry, add a thin layer of oil to the surface. You can use a paper towel to rub the oil all over the cooking surface, sides, bottom, and handle. Be sure to wipe away any excess oil, as this can leave a sticky coating on the pan.
After oiling the pan, let it sit on the stovetop until it begins to smoke. If using an oven, turn it off after an hour and allow the pan to cool inside. This process helps to create a harder and smoother surface on your griddle pan.
The type of oil used for reseasoning is also important. While flaxseed oil is a popular choice, it has been reported to flake off after use and is more expensive. Instead, opt for oils with a high smoke point, such as canola, vegetable, grapeseed, or even lard. These oils are inexpensive, have a mild taste, and should not affect the flavour of your cooking.
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Buff with oil to protect from rust
To protect your griddle pan from rust, you must ensure it is bone dry before storing it away. Moisture is the enemy of carbon steel, and cast iron is especially susceptible to rust. If you live in a high-humidity environment or your griddle is exposed to moisture for too long, rust spots may appear.
To buff your griddle pan with oil, start by ensuring your pan is clean and dry. Place it on low heat to ensure it is completely dry. Then, pour a small amount of oil onto the surface. You can use a neutral, high-smoke-point oil such as canola, vegetable, grapeseed, or even lard. Using a clean towel or paper towel, buff the oil all over the surface of the pan, including the cooking surface, sides, bottom, and handle. Be sure to rub the oil really well into the pan.
Next, heat the griddle over low heat and gradually increase the temperature to medium-high. Once the oil starts smoking, leave the griddle on the burner for about two minutes. The surface will start to darken, and this is your seasoning. Turn off the heat and let the pan cool completely before storing it.
If you want to remove rust spots from your griddle pan, scrub the area with steel wool or fine-grit sandpaper. This will remove the seasoning, so you will need to reseason the pan afterward. You can also apply a small amount of white vinegar to the surface to remove the rust. Again, this will strip the seasoning, so be sure to reseason afterward.
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