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How to season a steel griddle

Updated July 20, 2017

The few simple steps it takes to season a steel griddle are well worth the effort. You'll protect your investment from rust and uneven wear and ensure that your griddle will give you great performance for a long time.

Preparation

Wash the griddle using hot water with a small amount of mild washing up liquid. Use sponges and a nylon scrubbing pad; do not use any type of abrasive scrubber.

Rinse the griddle in clean, warm water.

Dry the griddle thoroughly, using soft absorbent towels. Make sure to dry the corners and the underside.

Cooking

Place the griddle on the stove and slowly warm it over low or medium-low heat.

Apply a layer of unflavored solid vegetable shortening or pure lard to the surface of the griddle, using a pad made of several layers of paper towels to spread it around. Be sure to coat the entire cooking surface as well as the corners and inside the rim. Do not use a grease that contains salt, such as butter or margarine, to season the griddle.

The griddle is now ready to cook on.

After care

Allow the griddle to cool before cleaning. Remove any burnt-on food with a spatula or nylon scrubbing pad and wash the griddle in hot soapy water. Dry thoroughly with soft absorbent towels; do not allow to air-dry.

Re-coat the griddle surface and corners with a thin layer of solid vegetable shortening. Wipe off excess grease with a paper towel.

Store the griddle carefully to avoid scratching the cooking surface.

Tip

Do not place the griddle in a dishwasher. It is acceptable to cook with butter or margarine but do not use it to season the griddle. High heat may damage the griddle; keep heat down to medium or low.

Warning

When seasoning your griddle for the first time, be careful not to burn yourself as the surface will be relatively hot. It's a good idea to wear protective oven mitts if you have them.

Things You'll Need

  • Hot water
  • Mild liquid dish soap
  • Sponge and nonabrasive nylon scrubbing pad
  • Soft absorbent towels
  • Unsalted fat such as solid white vegetable shortening or pure lard
  • Paper towels
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About the Author

Sandy Smith is a freelance writer and editor with nearly two decades' experience. Specializing in food articles, Smith writes both a cooking and baking blog and has been published in both print and online publications. She holds a Bachelor of Arts in English and communications from Trinity International University.