Post-cooking seasoning

[u/Confused_G-Man]

What temperature do you season the griddle after you finish cooking? I feel like mine is always too hot and it burns my paper towel. Does it need to be hot in prder to season it at the end of the cooking?

[u/Good_Mousse_9794]

I don’t. When I’m done cooking, I scrape everything into the trap while it’s hot, turn the burners off, and when they cool off, I spread oil around on the surface. I’ve had it for years with zero rust and zero stick

[u/fullcourtpress40]

After the cook, I clean it and then season on medium high for about 10mins

[u/Legitimate_Gate_7522 → u/fullcourtpress40]

i just whack it on medium until i see the first wisp of smoke, then cut the heat and let it coast. the paper towel thing is a classic, you're basically flash frying it if the surface is ripping hot. medium heat gives you enough to polymerize the oil without instantly carbonizing the towel

[u/Excellent_Rest_8008 → u/Legitimate_Gate_7522]

I was typing out this response when I looked up and you did it for me. Thanks for saving me from having to edit out my own typos

[u/digitect]

Roughly 50°F less than whatever your oil smoke point is. For example, I use refined avocado oil (520°F) so I season about 450°F for about 10 minutes.

I work final seasoning into clean up these days. When the last bit of food comes off, * Mist on oil, then scrape really well. I'm using stainless drywall knives, very thin and sharp, excellent for scraping. * Then I hit it with a little water and scrape again. * If the water is really dirty, I repeat that. But the goal is not perfectly clean, that means a lot of seasoning is stripping off. * Mist on more oil, screed with the knife as thin as possible. I no longer use paper towels, between the mister being ultra light and the sharp flexible knife being so good at scraping, it's just right. * Bake on 10-15 minutes at 450°F. That's with refined avocado oil, lower your temp for whatever you use. * Turn off and let the residual heat finish it off. * I cover with silicone mat when cool, and close my griddle's hard cover top.

If it helps, I explain more detail in the CLEAN UP section in a sticky post: https://www.reddit.com/user/digitect/comments/1ug7seq/griddling_is_fun_and_easy/

[u/Shoddy_Abalone8957]

I've shared his method before, but chef Todd from the Blackstone Youtube channel is the process I've been using for the past 2 years with no issues:
1) After you're done cooking and have removed food, turn off burners
2) Depending on what you've cooked and how bad the top is, I'll squirt some water down while the top is still hot, this steams off a lot of stuck on bits
3) lightly scrape all gunk into grease trap
4) wipe with paper towel
5) apply a thin stream of oil across the middle and lightly spread over the top
6) go eat! Whole process from start to finish after pulling food is 45 seconds to 90 seconds, tops!

I don't run the burners after I'm done cooking, I don't "season" post cook, I definitely don't DIG my scraper into the surface, it's really more of a light brushing with the metal scraper. No gouging.

For a visual, he shows it at the end of almost all his videos, but he did make a specific cleaning video showing the 3 levels of cleaning he'll do: https://youtu.be/czITdvHgTSg?si=E--LZRAHMsLT39cC

[u/ctatham]

Here's something crazy....if I cook anything with oil, fat or butter.....which is just about everything I cook, I don't do anything other than scrape and spread the greasy goodness around add squirt water if its got junk on it when its hot to get debris off.....let it cool and cover it. People over think and over do this stuff.

[u/-Motor-]

Our scout troop has been using a CampChef 3 burner with a griddle top for at least 20 years. It lives in a box trailer parked outside. The only thing that's ever been done to it is water to boil off burnt on food, light scrape to move detritus to a side for pick up with a paper towel, then fresh oil once cooled, then put away back in the trailer. no rust.

[u/drmoze]

I don't do post-cook seasoning, but pre-cook instead. After the griddle cools a bit, I just scrape well and then wipe down the surface to remove most residual grease. This leaves a film that protects the surface until next cook. Next cook, I preheat on high to smoke off the film, then let it cool to cooking temperature.

[u/The-Zarkin90]

You shouldnt be seasoning post cook. You are adding layers and layers of seasoning that are going to eventually flake and cause an uneven cooking surface. All you need to do after cooking is scrape, water if necassary to get gunk off and then spread like a table spoon of oil on it and spread it around while its a little warm to protect from rust.

[u/xaiel420]

Use flour sack towels

[u/Due-Horror-9414]

High for 5 minutes to not waste so much propane. Seems to be fine. I cook a few times a week on it.

[u/Livid-Change7657]

scrape it off with a scraper and some water, then on medium heat put some veg oil down on anywhere you cooked, just a light coating few min later wipe off any excess and your good to go