Tiffany Haney
Electric griddle pans are a handy kitchen appliance, providing a large, open surface for preparing batches of food, such as grilled cheese sandwiches, quesadillas, or pancakes. They are easy to use and care for, and seasoning is a crucial step to achieving perfectly cooked dishes. Seasoning creates a non-stick coating on the surface of the pan, preventing rust and food from sticking to it. It is important to season a new electric griddle pan to remove any leftover mineral oil from the manufacturing process and to prepare the pan for cooking. This involves cleaning the pan, applying oil, and heating the pan to polymerize the oil, creating a smooth, non-stick surface.
| Characteristics | Values |
|---|---|
| Purpose of seasoning | Create a non-stick coating, add flavour, prevent rust, and keep food from sticking |
| Griddle types | Electric, conventional, cast iron, carbon steel, Blackstone |
| Cleaning | Use soap and water, scrub brush, scourer, sponge, paper towels, mild detergent |
| Drying | Air dry, dry with paper towels or a clean cloth |
| Oil type | Vegetable, peanut, avocado, flaxseed, olive, sesame, canola, coconut, flax |
| Oil application | Pour or spread evenly with a paper towel, coat interior lips/edges |
| Heating | Turn on all burners, heat for 10-15 minutes, or until surface blackens |
| Temperature | 200°F, 350°F (175°C), 450-500°F for polymerization |
| Smoking | Normal, indicates oil is smoking and charring |
| Cooling | Turn off heat, let cool at room temperature |
| Number of layers | Multiple layers, 4-6 coats recommended by manufacturers |
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What You'll Learn
Clean the griddle
To clean a brand-new electric griddle pan, start by washing it with soapy water. Mix some mild dish soap with water and slowly pour a small amount onto the griddle. Scrub the soapy mixture with a sponge, then rinse it off with paper towels.
If your griddle pan has a coating, you will need to remove this before cleaning. New pans typically have a coat of mineral oil on the surface to prevent rust during shipping and storage. This coating looks like a thin layer of candle wax and can be removed with a scourer, preferably metal, under hot running water.
Once your griddle is clean, dry it completely. Then, heat the griddle over low heat to about 200°F (93°C). This will ensure the metal is completely dry before seasoning. Open a window and turn on a fan to minimise the smell of burnt oil.
If your griddle is not brand new and has been used before, you will need to take extra steps to clean it. Scrape off any leftover food or debris with a metal spatula or scraper. Then, use table salt and hot water for extra tough food residue. Pour a cup of salt onto the warm griddle, scrub with a towel, then remove the salt and rinse with water.
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Choose an oil with a high smoke point
When seasoning a new electric griddle pan, it is essential to use an oil with a high smoke point. The smoke point of an oil is the temperature at which it starts to smoke and break down. Using an oil with a low smoke point can lead to the formation of harmful chemicals and an unpleasant burnt flavour.
To season a griddle pan, it is necessary to heat the pan to a temperature between 400 and 500 degrees Fahrenheit. Therefore, an oil with a smoke point above 450 degrees Fahrenheit is required. Oils with smoke points over 450 degrees Fahrenheit include peanut oil, canola oil, sunflower oil, and sesame oil. Refined versions of these oils will have even higher smoke points. For example, refined peanut oil has a smoke point of 450 degrees Fahrenheit, while unrefined peanut oil will have a smoke point of around 400 degrees Fahrenheit.
Some other oils with high smoke points include grapeseed oil, with a smoke point of 420 degrees Fahrenheit, and avocado oil, with a smoke point of around 500 degrees Fahrenheit. Avocado oil is a popular choice for seasoning cast iron due to its health benefits and versatility. However, it is important to use a refined version of avocado oil, as the unrefined version has a much lower smoke point.
When choosing an oil for seasoning a griddle pan, it is essential to consider the smoke point of the oil and select one with a smoke point higher than the temperature you will be cooking at. This will ensure that the oil does not break down during the seasoning process, providing an optimal flavour and nutritional profile for your food.
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Heat the griddle
Heating your griddle is a crucial step in the seasoning process. The ideal temperature range for seasoning is between 450 and 500°F (approximately 232 and 260°C). However, some beeswax-based products require a lower temperature of around 400°F (204°C).
To achieve these temperatures, turn on your griddle's burners and set them to high heat. Allow the griddle to heat up for about 10 to 15 minutes. It is normal for the griddle's surface to start smoking during this time. Once the desired temperature is reached, you may notice smoke and charring on the griddle's surface, which is expected.
Let the griddle remain at the desired temperature for about an hour or until the smoking stops, whichever comes first. During this process, the oil will polymerize, creating a smooth, non-stick coating that prevents rust and food from sticking.
If you are using an electric griddle, you can adjust the temperature using the control knob. For the initial heating step, set the knob to 350°F (175°C) and heat for 30 minutes. Then, increase the temperature to the desired range of 450 to 500°F for the seasoning process.
It is important to ensure proper ventilation during the heating process, as the burnt oil smell can be unpleasant. Open a window, turn on a fan, or use ventilation if your griddle has a built-in system.
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Apply the oil
Before applying the oil, ensure your griddle is clean and dry. If your griddle is new, a simple wash with soapy water will do. If you are seasoning a griddle that has already been used, make sure the surface is clean and clear of any food or debris. Use a metal spatula or scraper to remove any stuck-on mess, then wipe away any debris from the surface.
Now, it's time to apply the oil. Pour a few tablespoons of oil onto the griddle. You can use vegetable oil, peanut oil, olive oil, sesame oil, canola oil, coconut oil, flax oil, avocado oil, or flaxseed oil. Spread the oil evenly across the entire surface of the griddle, including the edges and corners. Use a paper towel to spread the oil, and consider using tongs or heat-resistant gloves to protect your hands from the heat.
Take extra care to ensure the oil also covers the griddle's interior lips, as these areas are prone to rusting. You can apply multiple thin layers of oil, allowing it to smoke and oxidize for about 10-15 minutes between each application. The oil will start to smoke and char, which is normal. Repeat this process as many times as needed until you achieve your desired coloration and seasoning level.
Once you've applied the necessary layers of seasoning, simply turn off the heat and let the griddle cool. Your griddle is now seasoned and ready for its next non-stick cooking session!
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Repeat the process
Seasoning a new electric griddle pan is essential to creating a non-stick coating and preventing rust. It is also important to season your griddle regularly to maintain its non-stick coating and prevent food from sticking.
To season your new electric griddle pan, begin by cleaning the surface with soapy water and a scrub brush. Make sure to remove any leftover food or debris, especially if your griddle has been used before. Dry the griddle thoroughly with a clean paper towel.
Once your griddle is clean and dry, heat it up. Turn on your griddle to high heat and let it heat up for about 10-15 minutes. If your griddle is new, wait for the surface to blacken. This step will burn off any remaining manufacturing oil and prepare the surface for seasoning.
Now it's time to apply the oil. Choose an oil with a high smoke point, such as vegetable oil, peanut oil, avocado oil, or flaxseed oil. Pour a small amount of oil onto a paper towel and spread it evenly across the entire surface of the griddle, including the edges and corners. Use tongs or heat-resistant gloves to protect your hands from the heat.
Turn up the heat again and let the oil smoke and oxidize. Heat the griddle to a temperature between 400 and 500°F (200-260°C) for about 10-15 minutes. The oil will start to smoke and char, which is exactly what you want. This process converts the oil into a non-stick, rust-inhibiting coating.
Once you have applied the desired number of layers, turn off the heat and allow the griddle to cool at room temperature. Your griddle is now seasoned and ready for cooking!
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Frequently asked questions
Seasoning your griddle pan will create a non-stick coating on the surface of the pan, preventing rust and keeping food from sticking to it.
First, clean your griddle with soapy water and a scrub brush. Rinse with hot water and dry with a clean paper towel. Then, heat your griddle to a high temperature for 10-15 minutes. Once the griddle is hot, add a thin layer of oil to the surface, spreading it evenly with a paper towel. Turn up the heat to between 450 and 500°F and let the oil smoke and oxidize for about 10-15 minutes. Repeat this process multiple times until you have built up a new seasoning layer.
You can use oils with a high smoke point for seasoning, such as avocado oil, flaxseed oil, vegetable oil, or peanut oil.
