Tillie Doyle
Griddles are a versatile and convenient cooking appliance. They are a large, flat cooking surface, often with shallow edges, that can be heated from beneath. Griddle pans are ideal for smaller meals and for those with limited kitchen space. They can be used to cook a variety of foods, from breakfast foods like eggs and pancakes to meat, seafood, and vegetables. To keep your griddle in good condition, it is important to season it properly. Seasoning a griddle involves creating a thin, fat-based layer on the surface of the pan that, when heated, forms a coating that prevents food from sticking and the pan from rusting. This process can be done using oil and heat.
How to Season a Griddle Pan
| Characteristics | Values |
|---|---|
| Cleaning | Wash a new griddle with hot, soapy water to remove factory residue. |
| Clean a used griddle by scraping off food residue, then wiping with a paper towel. | |
| For a rusty griddle, scrub with an abrasive scourer, then dry over a low flame. | |
| Drying | Dry the griddle completely after washing or cleaning. |
| Oiling | Rub a thin, even layer of oil on the griddle surface with a paper towel or clean cloth. |
| Use tongs to hold the oiled paper towel to avoid burning your hands. | |
| Heating | Place the oiled griddle in the oven at 240°C/220°C fan/gas 9 or on a medium-high flame. |
| Leave the griddle to heat up and smoke, then wait for the smoke to dissipate. | |
| Turn off the heat and let the griddle cool completely. | |
| Re-oiling | Apply another layer of oil after the smoke has cleared. |
| Repeat the oiling and heating process three more times. | |
| Maintenance | Oil the griddle after each use or after cleaning to maintain seasoning. |
| Re-season the griddle if food starts to stick or the surface becomes discoloured or rusty. |
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What You'll Learn
Cleaning your griddle pan
To clean your griddle pan, start by scraping off any food residue with a spatula or scraper while the pan is still warm. Then, once the pan has cooled, wipe it with paper towels or a clean cloth to remove any excess grease or debris.
If your pan has visible rust or charred buildup, wash it with hot, soapy water. This is the only time you should use soap on your griddle pan. Dry the pan completely, then repeat the seasoning process.
To remove rust, scrub the pan thoroughly with an abrasive scourer, then dry it fully over a low flame. You can also soak the pan in a white vinegar and water solution or make a paste with baking powder. Using dry table salt also works well.
To maintain the seasoning and non-stick surface of your griddle pan, you should oil it after each use or after every cleaning. Simply rub a thin layer of oil on the pan, then place it on a burner on medium-low heat or in an oven at 200 degrees Fahrenheit for 20 minutes.
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Removing factory residue
To remove factory residue from a new griddle pan, you'll first want to wash it with warm, soapy water and a soft sponge or cloth. This will ensure that any dirt, dust, or residue from the manufacturing process is eliminated. Rinse the pan thoroughly with warm water and then dry it completely with a towel. You can also place the pan on low heat on the stove or in the oven at a low temperature to ensure all moisture is removed. It is important to ensure that your pan is completely dry before seasoning to prevent rusting.
Some people also recommend using a degreaser or a mixture of vinegar and water to remove any residual manufacturing oils or chemicals. If you choose to use a degreaser, apply it to a paper towel or soft cloth and wipe down the entire pan, rinsing and drying the pan thoroughly afterward. Alternatively, you can create a 50/50 mixture of vinegar and water, boiling this mixture in the pan for about 10 minutes, and then washing, rinsing, and drying the pan as usual.
If you're concerned about the environment or want a more natural solution, you can also try using a mixture of lemon juice and baking soda. Make a paste with these ingredients and apply it to the pan, letting it sit for 10-15 minutes before scrubbing with a soft sponge or cloth. Then, rinse and dry the pan as usual.
Once your pan is clean and dry, you'll want to apply a thin layer of cooking oil or fat to the surface. This will help to create a non-stick surface and protect the pan from rust. You can use any type of cooking oil, such as canola, vegetable, or peanut oil, or fats like lard or bacon grease. Apply a small amount of oil to a paper towel or cloth and rub it into the surface of the pan, ensuring that the entire surface is coated.
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Oiling the griddle
Firstly, ensure your griddle is clean and dry. If your griddle is brand new, wash it with hot, soapy water to remove any factory residue. This is the only time you should use soap on your griddle. For general upkeep, scrape off any food residue with a spatula or scraper, then wipe the pan with a dry paper towel.
Next, choose a food-safe cooking oil with a high smoke point. Pour a few tablespoons of oil evenly across the entire surface of the griddle, including the interior lips, which are prone to rusting. Use a paper towel or clean cloth to rub the oil into the griddle, ensuring an even, edge-to-edge layer. Use tongs or grilling gloves to protect your hands from the heat.
After applying the oil, place the griddle on a stove burner on medium-low heat or in an oven at 200 degrees Fahrenheit for 20 minutes. Alternatively, some sources suggest heating the griddle to a medium-high flame and allowing it to smoke before turning the heat down to medium. The smoking process helps create a non-stick surface.
Once the griddle has cooled, wipe off any excess oil with a paper towel. Repeat the oiling and heating process three to four more times to build up a strong seasoning layer. The more you season your griddle, the more non-stick it will become.
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Heating the pan
The first step to seasoning a griddle pan is to heat the pan. Place the pan on a medium-high flame if you're using a stovetop. If you're using an induction hob, you can follow the oven method outlined below. Leave the pan to heat up until it starts to smoke. This is a normal part of the process, so don't worry! Simply close the griddle's lid and let it smoke.
Once the smoke has dissipated, the pan is seasoned, and you can move on to the next step. If you want to add another layer of seasoning, apply some more oil to the pan. Use tongs and kitchen paper to avoid burning your hands, as the pan will be very hot. Put the pan back over a medium heat and repeat the process. You're aiming for a shiny layer that's coated to the pan.
If you don't have access to a flame, you can also season the pan in the oven. This method is easier and more even, but it uses a lot of energy. Heat the oven to 240°C/220°C fan/gas 9. Oil the pan, then place it upside down on an oven rack, with a tray on the rack below to catch any potential drips.
If your pan is rusty or has food crusted on it, you'll need to scrub it thoroughly with an abrasive scourer and fully dry it over a low flame before seasoning.
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Maintaining the seasoning
Cleaning and Drying
Start by scraping off any food residue with a spatula, scraper, scouring pad, or a special cast-iron cleaning brush while the griddle is still warm. Avoid using soap as it can break down the seasoning. Once the griddle has cooled down, wipe it with paper towels to remove any excess grease or debris. If there is visible food stuck on the griddle, run it under hot water while scraping. Then, dry the griddle completely. Remember, if a cast-iron pan isn't dried properly or exposed to moisture for too long, it can rust.
Oiling
After cleaning, apply a thin and even coating of oil over the entire surface of the griddle, including the interior lips, as these areas are prone to rusting. Use a paper towel or clean cloth, and absorb any excess oil to avoid pooling. You can use tongs to hold the oiled paper towel to avoid burning your hands.
Heating
Place the oiled griddle on a burner on medium-low heat or in an oven at around 200-240 degrees Fahrenheit for about 20 minutes. This process helps the oil form a non-stick surface. You should see the griddle start to smoke, which is a normal part of the process.
Repeat the Process
Repeat the oiling and heating process at least once more. The more you season your pan, the more non-stick it will become. You can repeat this process as many times as you like to achieve your desired level of seasoning.
Re-season as Needed
Over time, you may notice that food starts to stick to the surface, or it may become discoloured or rusty. These are signs that it's time to re-season your griddle. You can also do a simple water test by sprinkling a few drops of water on the surface. If the water beads up, the seasoning is intact. If it sizzles and evaporates, it's time to re-season.
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Frequently asked questions
Seasoning is the process of creating a thin, fat-based layer on the surface of a griddle pan to prevent food from sticking and the pan from rusting.
First, wash the griddle with hot, soapy water to remove any factory residue. Dry the griddle completely, then rub a thin layer of oil on the griddle surface. Place the oiled griddle in the oven and cook it for 45 minutes. Repeat the oiling and cooking process three more times.
Use a food-safe cooking oil with a high smoke point.
If you notice that food is starting to stick, or that the surface has become discoloured or rusty, it may be time to re-season. You can also do a simple water test by sprinkling a few drops of water onto the surface. If the water sizzles and evaporates quickly, it's time to re-season.
Oil the griddle after each use or after every cleaning. Place the griddle on a stove burner on medium-low heat or in an oven at 200 degrees Fahrenheit for 20 minutes.
