Did it RUST? Weber Slate Griddle Update and COMMON QUESTIONS
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- Опубликовано: 5 фев 2025
- The new Weber Slate griddle has a rust-resistant top, but how does it look after 3 months of no use? Let's see!
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I totally agree. I've had my 36" Slate since early summer. I didn't 'season' it when I got it...but after I gave it a good bath, I did put on a thin layer of avocado oil...which I also do after each use after cleaning.
Avocado oil chips/flakes. Use grapeseed oil.
I have a Weber and was confused by the information and re-read Weber's instructions numerous times. Your presentation is spot on and justified by your vast experience. I noticed a very minor pre-rust appear around the waste hole which I cleaned up after a non use period. Thank you!
I agree. A griddle needs oil (unless it is ceramic…but ceramic eventually wears off). The last thing I do after a cook is wipe it down with oil. The first thing I do before I cook, is wipe it with oil…every time, without fail. And since I do, my GridIron and my Blackstone are both nicely slick and nicely seasoned.
Absolutely! It's about consistency and routine!
On ceramics, no, it should never wears off. That is why we are able to offer a lifetime guarantee on our ceramic griddle plates.
@@Mattrsx if seen it with my own eyes. I have one, but it is still fine. But others, not so much.
@@markduree7132 seen what with your own eyes?
@@Mattrsxworn off ceramic, on FTK’s griddle, and others’.
Great video Neal, hopefully your knowledge get through to some people, definitely agree brother! Cheers 🍻
Thanks for the support!
Thanks for sharing Neal, I too don't understand why people fail to see why you maintain your griddles basically the same. YOU DON'T HAVE TO BUY NEW ONES EVERY COUPLE YEARS and they last you so much longer and the food you prepare looks and tastes so much better. A cook or chef that doesn't maintain their equipment isn't doing his or her job very well. Keep up the great videos and just block those agitators. Stay safe and keep up the fantastic recipes. Fred.
Thanks for the support Fred! It's about consistency and routine!
i have same griddle; i did get a little rust ... but cleaned it up and seasoned it again... I Seasoned it myself when i got it even though it was ready to go. And i Re Season, after a good clean, as they say, every 3-5 cooks.
Now this weber is peaking my interest. Was looking at Blackstone, then the pitboss caught my eye, but it was ceramic and thing not being able to use metal is a non-starter for me. Now this weber is where I am leaning towards. I like the catch trap being accessible from the front is appealing with my grilll setup on the deck. Going around the back seems like it would be a pain.
Purchased a 36” Slate in June and seasoned that thing with 4 coats of Crisbee griddle seasoning then a couple with Avocado oil. Thin and smoked off.
Overkill on a new pre seasoned griddle. Just the same it has worked great since cook #1.
Obviously continue to clean obsessively post cook with steam and adding oil to keep the surface pristine.
I love this thing, easy temperature control and accessories make it a pleasure to use.
appreciate everything I have learned from your content.
FYI your Shake That and Smash That seasoning are both winners with family. I am sure the Que that will be just as good when it is used.
👍
Really appreciate that kind words...cheers..we have two more coming...hahahah cheers
I just ordered a Weber Slate 30in, I am pumped!
I have the pit boss ceramic griddle and I just broke 100 cooks on it over the past year. I have not had any sticking problems and I haven’t worn off any of the ceramic yet so far I’m pretty happy.
You my friend how found gold...we have heard from some that they have ZERO problems....thats awesome...
I have a slate I got in July and I do what was said in the video. If it seems dry after cooking and a clean I will add some oil and season it. Just my experience but it takes much less oil than the Blackstone I had before
100....
I have been doing what you have said since day one with my Halo and have had zero rust. I even seasoned it during Christmas time had it set out until spring no issues. The only thing I have seen on it is some spots of mold here and there but to be expected non issue. Sound advice to me. Take care griddle on!
Appreciate you sharing your experience and success!
@@TheFlatTopKingwhat griddle have you found yourself using the most ? I’ve been looking at the pitboss deluxe and the camp chef gridiron 36. Trying to decide between those 2 or save up a bit longer and go with Webber. Got me a 22” Smokey mountain and it looks as new as when I bought it 8 years ago. Love your videos, thanks for taking the time to make them !
For Traeger, haven't used it in several weeks and it still looks perfect.
I agree. My Blackstone and my lodge look great! I oil after each and every time I use them. Thanks for the video you guys. Now lets get to cooking lol
Having used a slate a few times now, i love this thing! My brother bought it, if i had a much smaller budget what would you recommend. I was leaving toward those stupid round cuisanart griddles, you should review that lol
Boss, very informative video. Thanks, and well done.
I just ordered the Weber Slate, this will be my first ever griddle. I was on the fence between this and the Trager Flatrock. They both seem like great griddles from your reviews but the $250 price difference between the two pushed me to the weber. I live in Florida and plan to keep it outside all year long so we shall see how it holds up under the humidity and summer rains.
Congrats on the new griddle...cheers
i had the 36 slate since july... i havent parked it, and i do reseason eveytime after use, and i do move it inside the garage when i dont use.. the longest i sat was probably 2 weeks.. no rust at all, but to be fair, here in los angeles, we have not had much rain since i got the griddle, but we do get morning dew. i did season before first use, and also scrape down with water/steam after every use, so i do reseason after every use chosen avocado oil.
Your on a fantastic journey....great job...not everyone who buys one will go above and beyond
Lodge skillets come pre-seasoned too, and if you don't maintain them you will be in cooking trouble. I agree with you.
love my slate. thing cooks nice and even and gets hottt
I'm between a Slate and a Flat Rock, leaning towards the Traeger bc I like the way the burners are set up for wind resistance and zone cooking. Anyone out there that bought one and wished they bought the other?
Well said!😊
I bought the same 30” model and my experience has been much like Neil describes. I think the advantage is it will be easier to maintain than some other brands, and if you take the steps Neil outlines you should have great results and little to no rust.
Thanks Dale...
"Preseasoned" does not mean "Premanently seasoned" - Every griddle needs to be maintained throughtout its lifetime. - Thanks Neal - Cheers!
Amen
I live in the West. No humidity. I can leave a bag of chips open for days and they’re still fresh.
same lol. especially with these santa ana winds 😂
I 100 agree....and where we live...hard to belive...i hear ya
Right on!
Hi, I asked a couple weeks ago. Which griddle would you purchase and you said the Weber slate, but I notice you Cook more on the camp chef gridiron or Traeger. Have you had a change of heart?
Can you get ahold of me privately with a copy of my response...I try to match people with their budget, use and wants of a griddle...not just because I like one over another....I think the Traeger is the best on the market today...have said that 1,000 times...but I have also placed people with webers, Halo, and Blackstones...
@@TheFlatTopKing I believe you answered my question, I appreciate the informative videos. God Bless”
I saw weber just announced their Weber Slate 28inch. Will you be reviewing this one soon? Possibly in comparison to the old 28inch griddle?
They have not reached out...Ill have to check it out.....
Hi Neal, just checking in, coming too the end of 2024 is the Traeger Flatrock still your favorite griddle?
I have the Weber portable slate griddle and today I scraped the top using the Weber griddle scraper and I noticed that the oil I was using with the scraper looked glittery, as if I was scraping the metal away. I did notice silver spots on the griddle after scraping. Is this normal?
I agree 100% 👍👍👍
cook on it like any other iron griddle...i do feel it is more than just preseasoned...it almost looks and behaves like hard anodized aluminum...it's a lot better than a standard iron griddle IMHO
I’d love a black stone but I can not get one here in Australia
Bunnings Warehouse has them. I considered a BS but I have now purchased a Weber 30 instead. Good guys had a great boxing day sale on the Weber. I didn't love the placement of the BS grease trap and having owned Webers in the past I appreciate their build quality.
Great video! Traeger #1
Yes...
Honest opinion if you have a moment. In regards to rust. Do you think those silicon mats that conform to the entire grill, not just the surface kind is worth the effort in mitigating rust significantly? I have the fold down hard cover with a soft cover for the whole unit under an awning similar to yours. Im in PNW so decent amount of moisture in air high humidity to say the least.
I do not think so...I actually think it hurts it more...the moisture will hit the edges and slide down...I have had two brands now...same concept...Plus if somehow you didnt get your griddle perfectly dried off every single time...or widny rain etc....now if you use one and still use a cover sure...but at that point...I have 8 different griddles, I dont use a mat if that helps
My truck came washed, never washed it again.
Weber, Blackstone and probably all the other manufacturers sell their versions of "griddle seasoning" which is a blend of different types of oils and wax. What are your thoughts on those containers of seasoning vs regular oil?
I dont use em...i would prefer a cooking oil...or fat....when looking at the price....then the idea you can ONLY use those for seasoning...why have two oils...when one is cheaper and you can use more than once...i have a video on Does your seasoning suck...that idea is talked about...
Just went and watched that video, yup pretty much what I was asking. So you recommend 100% avocado oil for both seasoning and cooking. Is that regardless of the material, like cast iron vs carbon steel?
@ I also think grapeseed might up avocado by a touch when it comes to seasoning. But I don’t cook with grape seed. That kinda mites my theory about 1 oil for both. But.. some cook with it. I would definitely recommend avocado oil. Plus I cook it it.
I feel bad you have to include all these disclaimers because people got dropped on their heads and think a single electrostatically applied coating of oil when leaving the factory means they never need to use oil again. I have a Blackstone aka a Ruststone and have been waiting for a Weber to come out. Now that we have a good 2nd gen unit, I'm going to try to save up the $999. And I will use oil. :) And be careful of the "I use soap and water on my cast iron" brigade.
What about if u live in the cold? For the winter, if you leave it seasoned for example in September, would it be rusted if I dont use it until like March?
No telling...I think I would maybe protect a little more...maybe not outside the whole time...maybe take top off and bring inside to garage, or extra space...maybe take the good days and use it...not all days are unbearable cold...so use 1 to 2 days a month to start and use...
The rust issue is a big reason I have not bought one yet. I will never use it enough to avoid that and I don’t want to have to re-season it every time I use it!
I think there might be a miss understanding of what to do after you would use a grill...your comment about seasoning after every cook should not happen..adding oil...yeah...but as long as you are keeping up with it...you should not have to season every cook...nor season that much at all...
@TheFlatTopKing you're right...i misspoke. What i meant was I'd have to re-season it because having not used it in a while it would be rusty. That's what I meant about having to re-season after every use.
Kent Rollins just got a flat top... You need to start some internet "drama" with him. Let him know The King is watching. 😂
It would be way cool to see you guys collab up at some point. A fried rice duel would be sweet.
Kent Rollins is a legend for sure...and a fried rice duel would be EPIC
@@TheFlatTopKing Do it, man! His griddle game is WEAK. You see him burn that bacon grease? Corn in fried rice? What?
He's basically calling YOU out at this point. He's trolling The King! 😂😉
...just don't challenge him to a mustache contest.
@@TheFlatTopKing I also just considered that it would be camp cook vs. camp cook: Sea vs. Land... and Kent is a big military supporter. No way he'd turn that challenge down!
C'mon man! 😆
how bout that outdoor tv you got there
OK fam- do I buy a new grill and get this insert or just get a flat top?????
Everyone’s an expert, you’ve proven your knowledge and know how. Ignore naysayers, they’ll always be here.
What is, in your opinion, overall the best flat top griddle or your favorite? I'm torn on which griddle to buy
@@BB-rs4sb I try to match people with needs, use, and price or budget. My favorite and mentioned several times now Traeger is my number 1. Weber and Halo go back and forth with the two. Camp chef and Blackstone come in at number 3.
Holler back at me when you get a chance!
Im hollering...hahahah hit me up..
Which griddle would you buy for under $500?
Non of them, garbage at that rate. JMO
Unfortunately that only gives you a 3 option chance that we would stand by....Blackstone...they have many in that price range...Camp Chef...and check out Members Mark 5 burner...We hear its good for the money....
So that I understand completely the beginning of this video. You haven't used this Weber since July this year, just moved it off to the side essentially ignoring it. You state that your porch metal roof drips condensation down, presumably on multiple griddles? And the question becomes is there rust?
Yes...condensation doesn't happen every day...I was trying to make it rust...see how long it would take...i uncovered....kept half covered...tried to neglect it....not sure what you are asking...I have covers for all my griddles...
Again, based upon the potential occasional condensation, with half covered steel top, unless the griddle is not oiled or monitored, I wouldn't be surprised about the beginnings of rust.
Good video guys ! I'm busy celebrating the ( to be politely about it ) the win , or saving our country .....! It starts as of January , THANK YOU FRANK FROM MONTANA..........
I know you are welcome to your own opinions. I don't feel that politics belongs on this forum.