BS griddle cleaning

ElkhornHusker

What is the best way to clean the griddle after each use?  I tried paper towels but all the grime won't come off.  Does the griddle need to be warm?

Hntnhrd

While is hot pour water on in it . While it's boiling off scrap the chunks off. When the water is all dried off thin coat of oil then let it cool down. Ready for the the next cook

ColtsFan

Like @Hntnhrd said, right after I take the food off I scrape it down, take a squeeze bottle of water and squirt it on the hot griddle while scraping any stuck bits. This steam cleans the griddle top. I'll wipe it again with paper towels/water turn the gas off and then rub a lite coat of lard on it. 

JohnnyTarheel

What they said.... works like a charm and only takes a couple minutes 

FATC1TY

Go watch how they clean hibachi grills and follow suit. 

Eggdicted_Dawgfan

FATC1TY said:

Go watch how they clean hibachi grills and follow suit. 

Isn't the typical hybachi grill stainless? 

ElkhornHusker

Thanks for the tips, worked like a charm.  Still need on the smashing part though

theyolksonyou

Y'all clean those things?

Focker

All I do is scrape with a sharp tepanyaki scraper, season with a paper towel soaked in a little bit of leftover grease from the trough.

Chefjohn55

Treat it ;ile a cast iron pan/griddle.   Seasoning it with fax seed oil as outlined on Cook's Illustrated will provide a durable non-stick finish.

thetrim

No offense to anyone but I found from many trips to Tokyo Benihana that the water works much better when you fill a 1.75L plastic vodka bottle with water and use that to clean it.   

blasting

Chefjohn55 said:

Treat it ;ile a cast iron pan/griddle.   Seasoning it with fax seed oil as outlined on Cook's Illustrated will provide a durable non-stick finish.

Welcome @Chefjohn55.  I hate to disagree with your second post, but I'd advise anyone considering flaxseed oil to do their research first.  Imo, it is the worst possible oil to use to treat a cooking surface.

RRP

blasting said:

Chefjohn55 said:

Treat it ;ile a cast iron pan/griddle.   Seasoning it with fax seed oil as outlined on Cook's Illustrated will provide a durable non-stick finish.

Welcome @Chefjohn55.  I hate to disagree with your second post, but I'd advise anyone considering flaxseed oil to do their research first.  Imo, it is the worst possible oil to use to treat a cooking surface.

@blasting - I agree with you in spite of what CI posted. 3 times I used flaxseed oil in very careful warming, coating and baking the oil cycles on an $80 carbon steel skillet. Of the 3 efforts 1 consisted of 8 series and 2 were each 10 series. In between the failed results I stripped the skillet clean. The appearance after all 3 were beautiful and glass smooth to the touch. However all 3 were disappointments and the seasoning peeled off in major failures! I have since thrown that skillet to a metal recycler so it has been repurposed as a fence somewhere holding some cows in a pasture! 

bgebrent

A flat top scraper for the crud, followed by water and a towel.  Finish with a little canola or vegetable oil.

RRP

BTW - as for seasoning my Blackstone I obviously wasn't going to try flaxseed again - but instead took the advice of @fishlessman. I went to Aldi and bought the cheapest bacon with the largest amount of fat in the package window. I then heated and treated the Blackstone 3 times only using 3 slices each time. Now already after 2 green 1# gas bomb canisters I have yet had to re-season it and merely scrape it clean and wipe with a paper towel. It just keeps getting blacker, slicker and prettier! My opinion: Fat bacon WINNER - flaxseed LOSER.

CtTOPGUN

Shop towels are lint free and I prefer them to kitchen paper towels. I concur with seasoning with bacon cooks(and just using it!). Then scraper and a bit of water while hot to clean. I use a small spray bottle of grapeseed oil to wipe the top after cleaning to help protect the seasoning.

  

Aviator

Try avocado oil. It has a higher smoke point and is working rather well.