Glad you're happy with yours. I'm confused though because white vinegar is usually used to bring back cast iron from a rusty state. It will remove all the good seasoning that has been built up. If I am incorrect please let me know.
Vevor I just bought this from your website but can not find a cover for it. can you please recommend a cover that would fit the hole machine? This is going to be use only during the winter time indoors.
When I worked night/closing shift at McDonalds a long long time ago, after scraping the griddle(s) with a scraping tool they had, we used to clean the cast iron tops of the large griddles with........pickle juice and a rag and then re-seasoned with a dab or two of Crisco lard which was, at that time, actually was a solid block of peanut oil used in the/for French fry vats for frying French fries, then placed card board on top the large griddles till the morning crew came in and fired the griddles back up.
Awesome as usual. I flat out don't have the room for the 22" although I could fit the 14" on my rolling cart but aren't sure if that size would leave me wanting the larger one. Decisions..... 🤷
I honestly think that anything smaller would be a bit of a pain to cook on and be limited by quite a bit. I bought one of their carts to put mine on and it is an awesome pairing. Thank you so much for watching Mack!!
@@TheFoodExperience they have a cart for this?!?. I’m looking to order the griddle from either Walmart or Amazon since they are on sale. Not sure if they have coupons to order directly from vevor.
I did buy the cart from Vevor and I'm pretty happy with it. I recommend ordering from the vendor. When you get to their site You need to make an account which is free. Once you do that automatic savings will be applied and it's usually cheaper than the prices on Amazon. Also if you use the link in the description of my review video they'll know that you purchased it based on my review. I don't really receive commission or anything but it just helps maintain a good working relation with them. ruclips.net/video/Wc-CTl_LHiw/видео.htmlsi=80SyZDCLSE7BsWAd
@@TheFoodExperience also even if I pay a few dollars more through them I’ll know that I’m getting the new model. I don’t know what model Walmart or Amazon will send. I’ll definitely use your link.
That all depends on the bristles and how hot the griddle is. You need to make sure the temp of the griddle doesn't exceed what the bristles could handle. Also I'm not sure why you'd want to use a brush. It's really not necessary. Not only that but if you season this properly you could risk damaging the seasoning by doing that.
Great video. I'd like to see even more detail regarding heat evenness. Some people cover the griddle with bread, toast them, then show the toasted sides to illustrate the heat evenness. Thanks.
This griddle features an ironclad surface compared to the Blackstone which uses a carbon rolled steel. I have both devices and honestly I love the service on this Vevor A lot more than the surface on the Blackstone. The Blackstone almost has a rough texture to it whereas this is smooth as glass. Blackstone does heat up a lot faster though. I do enjoy using both devices.
Also Vevor is now calling this griddle a 21-in instead of 22 in. It is around 21 and 1/2 in. So I guess people complained and they changed it. If you want to see the whole introduction and seasoning process here is the link: ruclips.net/video/Wc-CTl_LHiw/видео.htmlsi=kphWVRYSOK0q0QfP
@@TheFoodExperience thank you! I just wanted to make sure this top could take the beating and scraping that the Blackstone does. I was looking for an indoor one but only griddles I found had the nonstick coating which i hate. So you don’t have to oil this free each use like they recommend with the Blackstone outdoor griddles?
@@justinconnor6661 You are very welcome. This griddle can definitely take a beating. I have been pretty aggressive with it when making chopped cheese in addition to Philly cheese steak sandwiches. I used to have an indoor Blackstone E-Series which I highly do not recommend because of the coated surface that you mentioned. In addition to that the recovery time went dropping food for it to get back up to temperature is ridiculously long. Also that device only reaches 500° and a person is lucky if it even gets that far. This device gets upward of 600° even though a person really doesn't need to operate it that high in most situations. It does take some time to heat up though as you'll notice in the review video link that I sent you. In that video I also include the real-time examples of how long it takes to get to certain temperatures. Thanks for tuning in and if you have any other questions please let me know.
One more quick question. Would it be ok to put the unit on a table like a Cosco one or does it get to on around it where it could melt it. Looking for just a folding table or something to put it on for now
I just got mine!! Ordered mine after watching ur reviews! can you plz recommend a cover that would fit around the whole machine so I can store it in a cupboard?
I hope you enjoy yours to the fullest. I honestly don't know of any covers that will fit. Mine stays on a Vevor rolling cart so I could use it on the patio or in the kitchen..
There should not be any chemical smell. You're supposed to thoroughly soap and rinse the top before you even using it. If you didn't do that then you may be referring to manufacturing oils which were supposed to be washed off. After that you need to season it properly as I outlined in my review video of the product.
Perhaps you saw a review with the dual zone version. That one utilizes 3000 watts and requires a 30 amp direct to the breaker connection. The single zone 14-in and 21-in devices will work in any outlet with a 20 amp breaker.
I have one of these!! They are meant for commercial kitchens with fireproof walls grease traps and hood vented outdoors. That’s because they release toxic fumes at high temps, and if you leave it on overnight it won’t cause a fire. Meat also becomes toxic when burned but that’s what’s awesome about the temperature control. Deglazing is the technique to remove stuck carbs and proteins with alcohol vinegar or water, it makes the base of many sauces like au jus. There is a tool to remove welded on food they sell at restaurant supply stores that have a dual handle but it’s best to use those as a last resort because they can damage the surface and you might have to resurface the stainless steel plate. They can last a lifetime outside of a restaurant if you take care of them.
( ICE CUBES PEOPLE ) I have a Vevor 22 inch and every time I get done cooking and while the griddle is hot, I put ice cubes on it and trowel it around the surface and all the junk comes off instantly. Only takes me about 20 seconds to clean it totally. Let me know if you do not agree. Someone told me I could damage or create a crack in the stainless steel but been doing it for about a year now and still cooks perfectly. This Vevor grill does circles around that 22 inch blackstone non-stick griddle.
That's an interesting method for sure. I usually just squirt some water and he's the bench scraper. I think with some griddles it could possibly warp the surface but I'm pretty sure that would never happen with the Vevor and you pretty much proved that it does not happen. Totally agree, definitely run circles around the Blackstone. It heats up faster, retains the heat better and way less temperature drop.
@@45182 well yeah food should always be scraped off with a bench scraper. After that a little coating of oil is all that's needed. It should never be scrubbed or washed or used with detergent or anything like that.
You are incorrect in your assessment. It is a stainless steel body with iron cooking surface. Here is the link so you can see for yourself: m.vevor.com/flat-top-griddle-c_10589/3000w-22-commercial-electric-countertop-griddle-flat-top-grill-hot-plate-bbq-p_010728302985
I was testing things out. Normally just a spritz of water, bench scraper, another spritz of water and lint-free cloth. I let the griddle cool down to just below 300° before I try that. That is what I find works best with most cooks that I do.
lol if you cannot afford a few squirts of the cheapest oil, I am not sure you will be able to afford any food. Griddles are used for even cooking, cooking more than one thing at a time, things like that.
I have the same one. I've been using white vinegar to clean it. Great electric griddle. I'm happy I bought one
Glad you're happy with yours. I'm confused though because white vinegar is usually used to bring back cast iron from a rusty state. It will remove all the good seasoning that has been built up. If I am incorrect please let me know.
Thank you for the great review! We’re so happy you loved your experience and can’t wait to have you back in the future.
Vevor I just bought this from your website but can not find a cover for it. can you please recommend a cover that would fit the hole machine? This is going to be use only during the winter time indoors.
When I worked night/closing shift at McDonalds a long long time ago, after scraping the griddle(s) with a scraping tool they had, we used to clean the cast iron tops of the large griddles with........pickle juice and a rag and then re-seasoned with a dab or two of Crisco lard which was, at that time, actually was a solid block of peanut oil used in the/for French fry vats for frying French fries, then placed card board on top the large griddles till the morning crew came in and fired the griddles back up.
Thanks for sharing this technique. I always use peanut oil for the seasoning.
Awesome as usual. I flat out don't have the room for the 22" although I could fit the 14" on my rolling cart but aren't sure if that size would leave me wanting the larger one. Decisions..... 🤷
I honestly think that anything smaller would be a bit of a pain to cook on and be limited by quite a bit. I bought one of their carts to put mine on and it is an awesome pairing. Thank you so much for watching Mack!!
@@TheFoodExperience they have a cart for this?!?. I’m looking to order the griddle from either Walmart or Amazon since they are on sale. Not sure if they have coupons to order directly from vevor.
I did buy the cart from Vevor and I'm pretty happy with it. I recommend ordering from the vendor. When you get to their site You need to make an account which is free. Once you do that automatic savings will be applied and it's usually cheaper than the prices on Amazon. Also if you use the link in the description of my review video they'll know that you purchased it based on my review. I don't really receive commission or anything but it just helps maintain a good working relation with them.
ruclips.net/video/Wc-CTl_LHiw/видео.htmlsi=80SyZDCLSE7BsWAd
@@TheFoodExperience also even if I pay a few dollars more through them I’ll know that I’m getting the new model. I don’t know what model Walmart or Amazon will send. I’ll definitely use your link.
Thanks Andy will used my soon
I got the voevor pazza over its work great
It cook fast next is Griddle
In the manual, Vevor suggest using a grill brush. Is it safe to use on the plate?
That all depends on the bristles and how hot the griddle is. You need to make sure the temp of the griddle doesn't exceed what the bristles could handle. Also I'm not sure why you'd want to use a brush. It's really not necessary. Not only that but if you season this properly you could risk damaging the seasoning by doing that.
Great video. I'd like to see even more detail regarding heat evenness. Some people cover the griddle with bread, toast them, then show the toasted sides to illustrate the heat evenness. Thanks.
Thank you very much. That is a great idea for sure. I'll definitely come back and give that a try soon.
Thanks Andy. I would so get me one of these if I had the room and a hood vent. My house was built almost 100 years ago. Tiny kitchen - LOL.
I don't have a hood vent but it's a huge room and it generally doesn't smoke up. I like using it on the balcony especially with the nice view.
So what material is the cooktop vs a traditional Blackstone outdoor griddle. Normally with the Blackstone I oiled it after. You used water with this
This griddle features an ironclad surface compared to the Blackstone which uses a carbon rolled steel. I have both devices and honestly I love the service on this Vevor A lot more than the surface on the Blackstone. The Blackstone almost has a rough texture to it whereas this is smooth as glass. Blackstone does heat up a lot faster though. I do enjoy using both devices.
Also Vevor is now calling this griddle a 21-in instead of 22 in. It is around 21 and 1/2 in. So I guess people complained and they changed it. If you want to see the whole introduction and seasoning process here is the link: ruclips.net/video/Wc-CTl_LHiw/видео.htmlsi=kphWVRYSOK0q0QfP
@@TheFoodExperience thank you! I just wanted to make sure this top could take the beating and scraping that the Blackstone does. I was looking for an indoor one but only griddles I found had the nonstick coating which i hate. So you don’t have to oil this free each use like they recommend with the Blackstone outdoor griddles?
@@justinconnor6661 You are very welcome. This griddle can definitely take a beating. I have been pretty aggressive with it when making chopped cheese in addition to Philly cheese steak sandwiches. I used to have an indoor Blackstone E-Series which I highly do not recommend because of the coated surface that you mentioned. In addition to that the recovery time went dropping food for it to get back up to temperature is ridiculously long. Also that device only reaches 500° and a person is lucky if it even gets that far. This device gets upward of 600° even though a person really doesn't need to operate it that high in most situations. It does take some time to heat up though as you'll notice in the review video link that I sent you. In that video I also include the real-time examples of how long it takes to get to certain temperatures. Thanks for tuning in and if you have any other questions please let me know.
One more quick question. Would it be ok to put the unit on a table like a Cosco one or does it get to on around it where it could melt it. Looking for just a folding table or something to put it on for now
I just got mine!! Ordered mine after watching ur reviews! can you plz recommend a cover that would fit around the whole machine so I can store it in a cupboard?
I hope you enjoy yours to the fullest. I honestly don't know of any covers that will fit. Mine stays on a Vevor rolling cart so I could use it on the patio or in the kitchen..
Great video! Thank you.
You are very welcome! Thanks for the kind thoughts.
How long does it tale for the chemical smell togo away after the griddle has been clean
There should not be any chemical smell. You're supposed to thoroughly soap and rinse the top before you even using it. If you didn't do that then you may be referring to manufacturing oils which were supposed to be washed off. After that you need to season it properly as I outlined in my review video of the product.
I saw another review of this brand saying it needs a 30 amp breaker, is that for all models or just particular ones?
Perhaps you saw a review with the dual zone version. That one utilizes 3000 watts and requires a 30 amp direct to the breaker connection. The single zone 14-in and 21-in devices will work in any outlet with a 20 amp breaker.
How many amps dose it draw. Will this work in a standard 110 volt 20 Amp breaker, or does it need its own line.
The device is 1600 watts which should draw just under 14 amps. it does not need a dedicated line.
I have one of these!! They are meant for commercial kitchens with fireproof walls grease traps and hood vented outdoors. That’s because they release toxic fumes at high temps, and if you leave it on overnight it won’t cause a fire. Meat also becomes toxic when burned but that’s what’s awesome about the temperature control. Deglazing is the technique to remove stuck carbs and proteins with alcohol vinegar or water, it makes the base of many sauces like au jus. There is a tool to remove welded on food they sell at restaurant supply stores that have a dual handle but it’s best to use those as a last resort because they can damage the surface and you might have to resurface the stainless steel plate. They can last a lifetime outside of a restaurant if you take care of them.
This Flat Top is not a stainless steel plate. It is ironclad.
Imagine being so confident you just post walls of nonsense everywhere you go?
( ICE CUBES PEOPLE ) I have a Vevor 22 inch and every time I get done cooking and while the griddle is hot, I put ice cubes on it and trowel it around the surface and all the junk comes off instantly. Only takes me about 20 seconds to clean it totally. Let me know if you do not agree. Someone told me I could damage or create a crack in the stainless steel but been doing it for about a year now and still cooks perfectly. This Vevor grill does circles around that 22 inch blackstone non-stick griddle.
That's an interesting method for sure. I usually just squirt some water and he's the bench scraper. I think with some griddles it could possibly warp the surface but I'm pretty sure that would never happen with the Vevor and you pretty much proved that it does not happen. Totally agree, definitely run circles around the Blackstone. It heats up faster, retains the heat better and way less temperature drop.
Just get it hot and pour white cider vinegar on it. It will look new with a bit of scrubbing
I would not want it to look new. The key is to keep it seasoned. It is an iron cooking plate.
I treat it like a glass top stove. Clean constantly.
@@45182 I'm not sure what that means when you say you treat it like a glass top stove. It is an iron surface and should have seasoning built up.
@@TheFoodExperience It means I don’t let food build up on it.
@@45182 well yeah food should always be scraped off with a bench scraper. After that a little coating of oil is all that's needed. It should never be scrubbed or washed or used with detergent or anything like that.
Dude, you have a voice made for radio.
Thank you very much!
the top is stainless steel i think and not cast iron
You are incorrect in your assessment. It is a stainless steel body with iron cooking surface. Here is the link so you can see for yourself: m.vevor.com/flat-top-griddle-c_10589/3000w-22-commercial-electric-countertop-griddle-flat-top-grill-hot-plate-bbq-p_010728302985
This is making me lmao lol
😎👍
Using oil as detergent to clean an equipment is too expensive and waste of money, why ppll still using griddle ?😊
I was testing things out. Normally just a spritz of water, bench scraper, another spritz of water and lint-free cloth. I let the griddle cool down to just below 300° before I try that. That is what I find works best with most cooks that I do.
lol if you cannot afford a few squirts of the cheapest oil, I am not sure you will be able to afford any food. Griddles are used for even cooking, cooking more than one thing at a time, things like that.
Lol I don't know why you're assuming I don't use oil. I actually use oil or water these days. That's a funny comment though. Lol
@@TheFoodExperiencethat was for the other person
@@nonope7000 ohhhh... Lol sorry about that. Dang RUclips it doesn't always show who you are addressing. Lol It's all good anyways.