I’m a grill cleaner. One time I had a lady ask me to clean her Blackstone because of how black it was. I told her it’s supposed to be like that, but she said she remembered it being silver. So I took a wire wheel to that bad boy, and it looked atrocious. But she was satisfied 🤷🏻♂️
That is not a black stone, a black stone is a stone that is placed inside of an oven, broiler, grill. You bring it up into the 6 to 700° range and then remove it. Then you can cook food on top of it. What you have in this video is a flat top with a thick layer of carbon. There’s nothing cast iron or Blackstone about it.
Absolute respects. For one, somebody who takes the time to properly maintain their equipment has some major responsibility and reliability. Also, the main reason I’m so impressed is because I know whatever you’re cooking on that grill demands a nice nap after so denying the food coma and maintaining the grill after dinner instead of letting it sit for tomorrow is so worthy of respect haha, good stuff my man 👊
You can also buy a cast iron griddle from lodge or any number of carbon steel ones from various vendors that go over multiple burners on your stovetop or grill. I have a lodge one and a carbon steel one a buddy made for me that I can put on my grill in place of the grates. It isn't as good as the Blackstone but it can hold you over
Tip: after applying that layer of oil, heat up the pan again and let it burn for about 10 min then wipe off any excess. This prevents that oil from getting sticky.
@@goochI034 Actually proper seasoning is done with a low smoke point oil. Everyone says “high smoke point” but that’s usually just them repeating what the person before them said. You NEED the oil to break down and polymerize, so the finish will be dry and hard. The best oil is flax seed(edible version of linseed oil) because of the low smoke point.
I LOVE my flattop griddle. It's honestly the best present my wife has ever bought me. Can cook an entire dinner in a few minutes, easy to clean, and the flavor is incredible.
Had to fix my sister's skillet after our mother decided to season it. After cleaning it, scubbing it down, polishing it lightly with some 600 grit, and reseasoning it, I brought my skillet over, cooked on it, and did exactly what you did to show them how to take care of it.
We did use gloves and a metal scrubber with a black grid screen thing underneath and a blue sponge not sure what the exact names were but we used that with those big latex gloves to get it off then just use the scraper to scrape all the stuff off and wipe the small grease left over with paper towel.
Thats how ur supposed to do it. Keeping a “seasoned” pan or anything is idiotic and its carcinogenic. Its for bafoons. “MY FOOD WONT STICK BLAH BLAH” use more oil. Grapeseed or sesame.
I started with a flat grill. But flat grills are good for large groups. Now I use a large carbon steel wok used on my bbq grill sideburner that has an adjustable regulator on it. So much faster for me. I cook for 4 and the clean up is faster as well.
I use disposable cloth towels since theyre way cheaper than normal cloths, but I'ma try that with coffee filters. Seems like they might be too thin, but they're probably way cheaper.
I agree I have used every paper towel available to humans. they all leave lint. the blue shop towels and all the whites leave lint.. guess people just dont care... ive seen someone literally season their new grill leaving lumps of lint all over and he didn't care at all and he supposed to be master grilled guy.. if you get the towel completely coated in oil it will be less than a dry towel but still leaves lint no matter what anyone tries to say.. I dont want to eat lint. ugh
This is the method I use for my casst iron skillets and pans from St. Patrick's Day to Thanksgiving. Manufacturers all recommend using the oven but I refuse to heat my house in the summer!
my dad has this exact grill that we call a “plancha” he does the exact routine down to the napkin trick with the scraper lol. he makes from breakfast on it to some of the best street tacos you’ll ever have. and thats saying something cuz i’ve been to texas and mexico where the tacos are easily the best, still don’t compare to my dads tacos
I seasoned my brand new blackstone and cooked on it for the first time yesterday. It was a great cook for first time out, but I have a few spots where teriyaki caused some rough spots. I had a hard time scraping it all away, I got most of it but I can feel it’s still rough when I run a paper towel across it. I did not use water, I heard some conflicting advice but I think that would have done the trick. I’m going to give it a try today.
I promise water won’t hurt your griddle. I’ve been using it every cook for 6 years. Hundreds of cooks. Unfortunately, there is a lot of misinformation about griddles.
@@Blaze_1961 it’s not stainless steel. It’s not like one you would see at a Japanese restaurant. It’s a flat top griddle. I just keep it clean and oil it after each use. Just made burgers on it today. Lemon and baking soda would have yours looking the same way
If you aren't opposed to it, I would highly recommend using lard instead of oil, the coating will be harder and less tacky over time. I also use grapeseed oil, but technically flax is best, it's just a pita to keep fresh. Also, using a coffee filter instead of paper towel will leave fewer white specks of lint 👍
Yes!!! When I first got my campchef, I was trying to clean it like a stainless steel commercial flat top. Now this is what I do! Just like my cast iron pans!
I do something similar with my skillet but I don’t scrap it I just add water to it after I’m done cooking (while it still hot of course), deglaze it and with a wooden spatula I scrap it if I need to. Then I dry it off. Turn up the heat, let it fully dry and get smoking hot again then I turn off the heat, let it cool down and then add the oil. The next time I go to use the skillet I let it get to smoking point then I add my oil and it makes it nonstick which helps prevent scraping afterwards.
@@jeffp565 It is usually done while cooking a dish to release the flavors and that is why alcohol is used. In this case you just want it to release so it can be cleaned so any liquid will work.
As a Fredhead, waterscrapes can get a grill pretty damn clean, ice also works really well too as a finish up if it's still hot, makes it nice and shiny
Most restaurants don't use blackstone they use stainless steel, which should be polished to a mirror shine not oil-blackened like this video or cast iron pans. The people who taught you at Wendy's were obviously just too lazy to do it right.
@TheNagroth In 1982, Wendy's grills definitely weren't stainless steel. In fact, even today, they aren't stainless steel unless an independent owner is too cheap to buy clamshell grills.
I do the similar with my Indian Tawa which I use outside. Except I use a Churn Brush (for cleaning milk churns) to scrub it down when I add the water. Tawas are concave, so a standard scraper doesn't work - wrong shape. Also, I use a silicon turner to scrape water and debris into a tin. It takes seconds and the tawa is non-stick now.
DONTTTTTTT. All you need for cast is salt and oil and a towel. I have never washed mine in water ever they are so well seasoned they act like non stick. Can use any oil you want really long as it’a a stable long lasting one I use canola most the time. I never even get salt out anymore I don’t have any scrubbing to do. It’s how they did it in the south and it’s how I grew up doing it. I use my metal spatula if there are any crusty bits on the side from say scrambled eggs but other then that nothing sticks and the flavor is amazing I do heat mine really hot before I put them up with that fresh oil on there about 1 time a month as well just to keep them sanitary and nice and deep black.
@@GrillThisSmokeThat Oh nice! What subject/s do you teach? I've only started to silently watch your shorts earlier and I immediately liked how you explain things straightforward and easy to follow.
This is what I do to clean the flat grills at my work every night. Water makes cleaning them 10x quicker, so I can move onto cleaning the rest of the restaurant without standing there scraping it all night
Nice!!! My grandparents owned a hotdog truck &, candy truck in the neighborhood growing up! In NJ. He use to show me how to properly clean the grill, he used seltzer water or club soda while the grill was hot everything would peel up immediately 😂 I was like 😳 I can relate ✌🏽
I only cook for myself and the 17" was perfect. But somehow ended buying a 22" on a special. Walmart has a special edition near Christmas. Watch Todd Toven. He's a spokesman and always shows the newest things
Just got my wife a blackstone and she has been full of questions and second guessing herself and i am so glad i have found your channel to help with everything. We did smash burgers last night, mega breakfast with french toast this morning and tonight we did your hibachi shrimp and it was amazing. Thank you for the videos
I was the griddle cleaning guy in my hospitality and tourism class because my teacher liked how got i clean and no one else did it as good as me in the class becuase they just did causs they had to. I did it cause you should always clean your equipment and season any pans or stove tops to keep your cooking spaces to notch.
The “heel piece” of a loaf of bread works surprising well for cleaning the Ol flat top. Kitchen I worked in saved those pieces specifically for the final wipe down before the finishing coat of oil. Thought the boss was crazy until I seen it with my own eyes.
I used to have to brick the flattops when we closed with a brick of black carbon and it wasn't done until it was back to stainless steal and looking brand new. Everyday.
Hard cover, soft cover.Does that mean the lid for your grill and the cover you put over the entire grill when your finished with it! I’m new to this,,so when you say you put a thin about of oil on it till the next time you use again, I realize you put down oil when cooking, but when leaving the oil when cleaning, does it get rancid or do you wipe off? TIA
Yes you have the two covers right. Oil doesn’t go rancid unless it’s left for a while. If you leave it more than a couple of weeks maybe wipe it off before cooking.
When i worked in the restaurants, we had rough a scouring pad.. the super stiff black type. Not metal but what ever it eas made of... I'd use it after the scraping which made the grill actually look almost new... it still had blackened areas but most was back to original. The grill was on 24 hours but while the nightly cleaning we shut down sections. The lower temp and mid sections always returned to original but the heavily used areas with high temps.. well... lol
some questions. did it start out silver? is the goal to make silver ones into black ones? why do i see so many flat grill videos with silver tops and when they clean it, they clean it to silver and they don't "season" it and make it black? are both methods valid and how can we tell which version of flat grill we purchased so we know if it has to be seasoned or stay stainless steel?
Stainless steel is what you see in most restaurants and they are cleaned and polished back to bare metal. This is cold rolled steel and is meant to be seasoned like cast iron. If it’s super smooth and shiney polished when new, it’s likely stainless steel.
I am similar. Once done, I use the scraper to quickly push all debri into the drip pan, turn off and enjoy dinner. After, I turn on high to heat up and use a paper towel to get all oil wiped off and follow up with a quick light coat of Avocado oil and shut r down. Always ready for the next time. One note is that I only use water where the meats or sugars have solidified, and the steam action makes quick work of it. No need to do the entire grill and doing so can lead to rust if you don't allow it to burn off, or aren't as vigilant as this guy with the oil.
how do you season the edges? I got rust on mine after seasoning while being covered for every rain, I didn't miss one. Southern NH is super humid; would general humidity do it?
I use a propane torch on the edges. We have high humidity in Georgia and don’t have issues with rust. Make sure you oil it and leave a wet coat of oil after every use.
I went and bought a brand new putty knife a nice one for scraping but you and I do it exactly the same Great job bro thanks for putting out this awesome video That's exactly how I do it too
This grill has a better skincare routine than I do
Better step it up! You are looking kinda wrinkly! 😂😂
🤢
😂😂
Wtf is a skin care routine
@@vexial12 Like face Moisturizer, proper soap and good razor (double edge safety razor) and washing your face regularly.
I do exactly this with my cast iron pans. Works amazingly well and my 70 year old iron skillet looks brand new.
Yes! Same process minus the metal scraper.
“Brand New” is not a good thing for a cast iron skillet, you want it black
@@dutchman55 cast iron skillets come black though?
@@lucasz8892 Only when they come “preseasoned”. Unseasoned cast iron is a dull gray color and many companies ship them unseasoned.
@@permacultists tastes good
My favorite part of the cleaning process is where he eats dinner with his family.
That’s important to me so that’s why it was mentioned.
@@GrillThisSmokeThat Yeah, but feeding your family completely oxidized vegetable oil isn't a great idea lol
@@GeronimoPlaz does vegetable oil oxidize that fast?
@@GeronimoPlaz A small amount to cover the surface shouldn't be enough to matter
@@GeronimoPlazbro please get help
I’m a grill cleaner. One time I had a lady ask me to clean her Blackstone because of how black it was. I told her it’s supposed to be like that, but she said she remembered it being silver. So I took a wire wheel to that bad boy, and it looked atrocious. But she was satisfied 🤷🏻♂️
Lol funny its literally called blackstone
Dang... I'd consider rejecting the job
And the next day it was completely rusted! 😂😂😂
That is not a black stone, a black stone is a stone that is placed inside of an oven, broiler, grill. You bring it up into the 6 to 700° range and then remove it. Then you can cook food on top of it. What you have in this video is a flat top with a thick layer of carbon. There’s nothing cast iron or Blackstone about it.
@@jhansen6180 You sound like a happy man Josh.
I bet none of you thought 5 years ago you would be watching a random guy clean a grill right now 5 years later
So true! Haha.
Lmao shutup
Guilty.
@@jesusmejia1334 😂😂
@@dubtv6160 😂😂😂
Absolute respects. For one, somebody who takes the time to properly maintain their equipment has some major responsibility and reliability. Also, the main reason I’m so impressed is because I know whatever you’re cooking on that grill demands a nice nap after so denying the food coma and maintaining the grill after dinner instead of letting it sit for tomorrow is so worthy of respect haha, good stuff my man 👊
Haha. I appreciate it, Monty.
Thank you Uncle Lou Lou
I’ve been doin this with my cast iron for the last few years, it really works.
Yep!
Me too!
You’d be surprised, that water is only saying hi to all the burnt residue. Until you use what the restaurants use, it won’t be as clean as can be
@@saucemunky works for me just fine 🤷🏾♂️
Same
I started doing this at 16 when I worked at a restaurant.. the hot water scrape method always worked the best
Yep!
i want a blackstone soo bad its insane cooked on one at a buddies house and fell in love
Check FB Marketplace. You can buy a cheap, neglected one and restore it easily!
You can also buy a cast iron griddle from lodge or any number of carbon steel ones from various vendors that go over multiple burners on your stovetop or grill.
I have a lodge one and a carbon steel one a buddy made for me that I can put on my grill in place of the grates. It isn't as good as the Blackstone but it can hold you over
@@jeepmanxj I tried the same thing. Works ok but doesn’t get hot enough.
@@Labradorslobber you can remove the grill covers. But, if you can get a thin piece of stainless, that’s all you need.
Me too sooo bad my uncle has one me and him were cooking a feast on it thing cooks like a dream
Tip: after applying that layer of oil, heat up the pan again and let it burn for about 10 min then wipe off any excess. This prevents that oil from getting sticky.
Nice! That answered a lot of questions for me. I’m going to do that from now on
Avocado oil really doesn’t get sticky. That’s what I use now.
Burn the oil? Use something with a higher smoking point.
@@goochI034
Actually proper seasoning is done with a low smoke point oil.
Everyone says “high smoke point” but that’s usually just them repeating what the person before them said.
You NEED the oil to break down and polymerize, so the finish will be dry and hard.
The best oil is flax seed(edible version of linseed oil) because of the low smoke point.
the griddle will still be hot........so its not really necessary
I’ve never tried the deglazing before, definitely gonna try it, thank you sir!
Great!
Use ice to deglaze it works much better
@@anonymousanonymous3707 yes!
I’ve never done ice, but me and my mom have our own food company and I definitely clean it how he does
@@anonymousanonymous3707 we used to use ice and carbonated water at the restaurant I worked at. The bubbles made a huge difference it seemed
I LOVE my flattop griddle. It's honestly the best present my wife has ever bought me. Can cook an entire dinner in a few minutes, easy to clean, and the flavor is incredible.
Yes! This guy gets it!
An outdoor grill kind of guy, taking care of his equipment, and the wonderful household as well. Cheers
Thank you! I do my best!
ABSOLUTELLY LOVE OUTDOOR GIRLS!!!
@@dannysunay4386 Haha. How are they different than the indoor type?
Had to fix my sister's skillet after our mother decided to season it. After cleaning it, scubbing it down, polishing it lightly with some 600 grit, and reseasoning it, I brought my skillet over, cooked on it, and did exactly what you did to show them how to take care of it.
That’s great! I’m glad you were able to repair it then educate them.
At my previous job Triple O's what we did was put oil on turn the grill off and then scrub all the black burnt stuff of until its silver again.
We did use gloves and a metal scrubber with a black grid screen thing underneath and a blue sponge not sure what the exact names were but we used that with those big latex gloves to get it off then just use the scraper to scrape all the stuff off and wipe the small grease left over with paper towel.
Thats how ur supposed to do it. Keeping a “seasoned” pan or anything is idiotic and its carcinogenic. Its for bafoons. “MY FOOD WONT STICK BLAH BLAH” use more oil. Grapeseed or sesame.
@@Trickyytr instructions unclear i used the scraper on my butthole
Yeah every place I have worked at you make that shit shiny and silver dont let it blacken
I started with a flat grill. But flat grills are good for large groups. Now I use a large carbon steel wok used on my bbq grill sideburner that has an adjustable regulator on it. So much faster for me. I cook for 4 and the clean up is faster as well.
I do the same with my cast iron except I don’t use paper towels because they leave lint behind. Coffee filters are a good replacement.
I use disposable cloth towels since theyre way cheaper than normal cloths, but I'ma try that with coffee filters. Seems like they might be too thin, but they're probably way cheaper.
Quality paper towels work great.
Coffee filters are surprisingly durable.
Try the blue shop towels. There extra heavy duty paper towels that are basically disposable rags
I agree I have used every paper towel available to humans. they all leave lint. the blue shop towels and all the whites leave lint.. guess people just dont care... ive seen someone literally season their new grill leaving lumps of lint all over and he didn't care at all and he supposed to be master grilled guy.. if you get the towel completely coated in oil it will be less than a dry towel but still leaves lint no matter what anyone tries to say.. I dont want to eat lint. ugh
This is the method I use for my casst iron skillets and pans from St. Patrick's Day to Thanksgiving. Manufacturers all recommend using the oven but I refuse to heat my house in the summer!
Yes!
Been using avocado oil to coat the surface while it's still hot. Higher smoke point than other oils.
Higher than peanut ?
@@beerman9807 Other...don't know about all.
You really shouldn’t use vegetable oil anyway. It can get rancid. Avocado is the way to go!
@@beerman9807 bout the same
Also higher price tag than other oils too💀💀
I've had mine for 20 years now, basically do the exact same as you except I do multiple reglazing stages with a bit of detergent mixed into the water.
my dad has this exact grill that we call a “plancha” he does the exact routine down to the napkin trick with the scraper lol. he makes from breakfast on it to some of the best street tacos you’ll ever have. and thats saying something cuz i’ve been to texas and mexico where the tacos are easily the best, still don’t compare to my dads tacos
Yes! It’s a very similar setup! We love street tacos too!
Old man is a no limit soldier
With your method this will last you a lifetime. Thank you for the tips.
I sure hope so! It’s my pleasure.
the fact that 570k of us looked at this and said “uh this was nice” was pretty wholesome
I seasoned my brand new blackstone and cooked on it for the first time yesterday. It was a great cook for first time out, but I have a few spots where teriyaki caused some rough spots. I had a hard time scraping it all away, I got most of it but I can feel it’s still rough when I run a paper towel across it. I did not use water, I heard some conflicting advice but I think that would have done the trick. I’m going to give it a try today.
I promise water won’t hurt your griddle. I’ve been using it every cook for 6 years. Hundreds of cooks. Unfortunately, there is a lot of misinformation about griddles.
@@GrillThisSmokeThat - Thanks, I’m going to give it a shot.
I clean mine with lemon and a scrub pad after each use then put oil on it. It’s silver just like it was when I bought it two years ago. Clean
It shouldn't be
@@evilassholee yes it should. Worked in restaurants my whole life. Lol
You have a stainless steel griddle. Blackstones are cold rolled steel and treated completely different.
@@Blaze_1961 it’s not stainless steel. It’s not like one you would see at a Japanese restaurant. It’s a flat top griddle. I just keep it clean and oil it after each use. Just made burgers on it today. Lemon and baking soda would have yours looking the same way
That’s really not the correct way to clean cold rolled steel. It’s meant to be seasoned like cast iron.
If you aren't opposed to it, I would highly recommend using lard instead of oil, the coating will be harder and less tacky over time. I also use grapeseed oil, but technically flax is best, it's just a pita to keep fresh.
Also, using a coffee filter instead of paper towel will leave fewer white specks of lint 👍
Thanks. I switched to avocado oil and we use bounty which doesn’t leave lint.
This is how I maintain mine! I tell everyone I know. The only thing I do different is leave the burners on while I apply oil until I see white smoke.
Yes!!! When I first got my campchef, I was trying to clean it like a stainless steel commercial flat top. Now this is what I do! Just like my cast iron pans!
Right on!
I had to do this at my job as a snak bar cook in a bowling alley. Works very well.
Yes! 🙌🏻
I do something similar with my skillet but I don’t scrap it I just add water to it after I’m done cooking (while it still hot of course), deglaze it and with a wooden spatula I scrap it if I need to. Then I dry it off. Turn up the heat, let it fully dry and get smoking hot again then I turn off the heat, let it cool down and then add the oil. The next time I go to use the skillet I let it get to smoking point then I add my oil and it makes it nonstick which helps prevent scraping afterwards.
I just got myself a Blackstone and this I the same treatment I give it. Feels rewarding you feed your family then go out and clean the drill.
Deglazing is everything
Yes! I don’t understand why some people are scared to use water to clean it.
@@GrillThisSmokeThat Ya, litteraly cleans itself.
Usually deglazing is done with alcohol though
@@jeffp565 Nope. Deglazing is a technique with any liquid.
@@jeffp565 It is usually done while cooking a dish to release the flavors and that is why alcohol is used. In this case you just want it to release so it can be cleaned so any liquid will work.
I do the same thing with my cast iron pans, and that last step is key, because the oil prevents it from forming rust.
That’s right!
While oil does prevent rust, the more important role it plays is forming the polymer coating we can seasoning when properly heated.
Love my traeger. Replace the tin tray every so often. Replace the grease bucket when its full. And wire the grate between food types or build up.
They are good but totally different than this.
Better walkthrough than the RUclips ones I’ve seen
Thank you!
I always buy those dollar tree scrapers for my griddles and cast iron. Best tools ever
Same method I use….been using it that way for thirty years….
As a Fredhead, waterscrapes can get a grill pretty damn clean, ice also works really well too as a finish up if it's still hot, makes it nice and shiny
I like using onions as well it leaves it spotless😇
Man takes care of his BBQ like its a work of art. Man doesn't care how messy the oven is in the kitchen 😂
Now I'm thinking about how I should clean my microwave...
Kind of like seasoning cast iron.
If you can do that, you can do a griddle.
Yes! Same way minus the metal scraper.
@TONY Kneal Yes…it is.
I'm from North Carolina, and that's the VERY same process my Grandmother taught me to use for our cast Iron Skillets!!!
Use 3 parts water 1 part lime juice mix and it will really add to cutting off the grease when cleaning.
I worry citric acid will remove the seasoning. Diluted that way may be fine.
Love the advice..I would just swap out the chemical induced vegetable oil for extra virgin olive oil
👍🏼
ye, not about that PUFA life.
We learned this while working at Wendy's over 40 years ago. It works.
Yep!
MF! I 100% knew this would not be in the comments. But here it is! 30 years ago for me!😂
Most restaurants don't use blackstone they use stainless steel, which should be polished to a mirror shine not oil-blackened like this video or cast iron pans. The people who taught you at Wendy's were obviously just too lazy to do it right.
@TheNagroth In 1982, Wendy's grills definitely weren't stainless steel. In fact, even today, they aren't stainless steel unless an independent owner is too cheap to buy clamshell grills.
I do the similar with my Indian Tawa which I use outside. Except I use a Churn Brush (for cleaning milk churns) to scrub it down when I add the water. Tawas are concave, so a standard scraper doesn't work - wrong shape. Also, I use a silicon turner to scrape water and debris into a tin. It takes seconds and the tawa is non-stick now.
That’s great!
I’m going to start using this method on my cast iron pans.
Start?
DONTTTTTTT. All you need for cast is salt and oil and a towel. I have never washed mine in water ever they are so well seasoned they act like non stick. Can use any oil you want really long as it’a a stable long lasting one I use canola most the time. I never even get salt out anymore I don’t have any scrubbing to do. It’s how they did it in the south and it’s how I grew up doing it. I use my metal spatula if there are any crusty bits on the side from say scrambled eggs but other then that nothing sticks and the flavor is amazing I do heat mine really hot before I put them up with that fresh oil on there about 1 time a month as well just to keep them sanitary and nice and deep black.
That. Is a well done video. Tell em what you're gonna do. Do it. (With visual support.) Tell em what you did. Nice!
Thank you! I’m a school teacher! Haha.
@@GrillThisSmokeThat Oh nice! What subject/s do you teach? I've only started to silently watch your shorts earlier and I immediately liked how you explain things straightforward and easy to follow.
@@rikipediaph.d5781 Thank you! I taught middle school Tech Ed and now I train teachers instead.
I am too busy watching stuff like this to ever bother cleaning my grill after cooking. I end up having to scrape it next time I cook!
😂😂😂I feel you!
We do the same with our griddles and id definitely keeps them looking great, clean and ready to use! Good vid!
Awesome! Thank you!
similar to seasoning an iron skillet or pan 😉👍
Yes. Very similar seasoning and cleaning process.
This is what I do to clean the flat grills at my work every night. Water makes cleaning them 10x quicker, so I can move onto cleaning the rest of the restaurant without standing there scraping it all night
1111
Try high temp grill cleaner and a grill brick with oil
Try lemonade mixed with water, cleaner than you’ve ever seen it
Your not suppose to mix water and grease
Good ol grill brick degreaser and vinegar works good for me goes black to shiny in 10 minutes xd
Wire Brush Works Perfectly Too Good Job Sir ☝🏼
Thats all you need to do. I do this all the time at work. But we use a really gentle Dawn solution instead of plain water.
I do this the same way except the water step. Will be adding that to my routine
Great! I think the water step is important. You will be shocked how much stuff it lifts from the surface.
Vegetable oil is also good at blackening arteries 👍
?
Finally someone mentioned it
Thanks!
Nice!!! My grandparents owned a hotdog truck &, candy truck in the neighborhood growing up! In NJ. He use to show me how to properly clean the grill, he used seltzer water or club soda while the grill was hot everything would peel up immediately 😂 I was like 😳 I can relate ✌🏽
i don’t own a griddle, but i watched this video carefully anyway 😂
Great! Now you will be ready for when you get one!
aka he takes care of it
Exactly.
I live in such a bubble I don’t even know anyone with a room for this or a family to eat with. 😂
I’ll go to a barbecue anytime with you jabroski
I only cook for myself and the 17" was perfect. But somehow ended buying a 22" on a special. Walmart has a special edition near Christmas. Watch Todd Toven. He's a spokesman and always shows the newest things
are you the bubble boy?
Come eat with me! I’ll let you clean the griddle after we enjoy a meal together.
The two most important steps are eating with your family and grabbing the head of the microphone at the end of the recording
Always
I use a scraper then black stone then wire scrub with soapy water then Limon to whiten then wipe down with oil .
You must be cooking on stainless steel then.
Nice
Thanks!
Same process here sir…always looks nice for next use! 👍🏼👍🏼
Years ago when i worked at freddies thats how we cleaned out cook top minus the oil at the end, that brought back memories😊
Yes! No need to oil if it’s inside and used daily!
Just got my wife a blackstone and she has been full of questions and second guessing herself and i am so glad i have found your channel to help with everything. We did smash burgers last night, mega breakfast with french toast this morning and tonight we did your hibachi shrimp and it was amazing. Thank you for the videos
That all sounds amazing! Let me know if you have any questions!
@@GrillThisSmokeThat absolutely. Thank you for the content. Looking forward to more videos.
The best is ice and the rest my friend you all ready know..... The grill looks great 👍
that dollar tree bench scraper is really good for being only a dollar, i have one myself and use it all the time
Excellent strat; I do the same but I change the water for your favourite beer and the vege oil for Olive Oil :)
I was the griddle cleaning guy in my hospitality and tourism class because my teacher liked how got i clean and no one else did it as good as me in the class becuase they just did causs they had to. I did it cause you should always clean your equipment and season any pans or stove tops to keep your cooking spaces to notch.
Yep. Most likely stainless steel which is a little different process.
I salute you for your diligence!!
Thanks!
The “heel piece” of a loaf of bread works surprising well for cleaning the Ol flat top.
Kitchen I worked in saved those pieces specifically for the final wipe down before the finishing coat of oil.
Thought the boss was crazy until I seen it with my own eyes.
Interesting. I’ve never heard of that.
Amazing.... that's the good way... May GOD bless you and your family......🙏🙇🙏📿🐐
Thank you! Same to you!
I used to have to brick the flattops when we closed with a brick of black carbon and it wasn't done until it was back to stainless steal and looking brand new. Everyday.
That’s right! You were cooking on stainless steel though and it’s totally different than this.
This is good to do. Worked for 5 Guy's when I was younger, and this is how they clean their's.
Great!
Black stones are great for cooking my family has two and we make smash burgers and other things on it. We LOVE it.
Nice!
This works very well for all cast iron cookware and also keeps it from rusting :)
Yes!
Seems very similar to a cast iron. Obviously different terrain but the maintenance is so worth for a good pan/griddle
Very similar maintenance.
Quick question does it have it to be vegetable oil or can it be any kind oil you use to cook?
Thank you for this. I just bought one and I fear I may have messed up the first time. I’ll find out tomorrow 😢
Haha. You will be okay. Check out the video I just posted about seasoning it the first time.
Hard cover, soft cover.Does that mean the lid for your grill and the cover you put over the entire grill when your finished with it! I’m new to this,,so when you say you put a thin about of oil on it till the next time you use again, I realize you put down oil when cooking, but when leaving the oil when cleaning, does it get rancid or do you wipe off? TIA
Yes you have the two covers right. Oil doesn’t go rancid unless it’s left for a while. If you leave it more than a couple of weeks maybe wipe it off before cooking.
When i worked in the restaurants, we had rough a scouring pad.. the super stiff black type. Not metal but what ever it eas made of... I'd use it after the scraping which made the grill actually look almost new... it still had blackened areas but most was back to original. The grill was on 24 hours but while the nightly cleaning we shut down sections. The lower temp and mid sections always returned to original but the heavily used areas with high temps.. well... lol
Those were stainless steel cook tips. This one isn’t.
This is the same routine I use, works like a charm
Nice!
As a grill novice is a griddle better than a standard grill? Looking to buy one with summer coming up
A griddle is more versatile.
some questions. did it start out silver? is the goal to make silver ones into black ones? why do i see so many flat grill videos with silver tops and when they clean it, they clean it to silver and they don't "season" it and make it black? are both methods valid and how can we tell which version of flat grill we purchased so we know if it has to be seasoned or stay stainless steel?
Stainless steel is what you see in most restaurants and they are cleaned and polished back to bare metal. This is cold rolled steel and is meant to be seasoned like cast iron. If it’s super smooth and shiney polished when new, it’s likely stainless steel.
So the next time u cook do you have to wipe off the vegetable oil u left on there? And if so, how?
I do the same, but use canola oil. Higher flash point.
I am similar. Once done, I use the scraper to quickly push all debri into the drip pan, turn off and enjoy dinner. After, I turn on high to heat up and use a paper towel to get all oil wiped off and follow up with a quick light coat of Avocado oil and shut r down. Always ready for the next time. One note is that I only use water where the meats or sugars have solidified, and the steam action makes quick work of it. No need to do the entire grill and doing so can lead to rust if you don't allow it to burn off, or aren't as vigilant as this guy with the oil.
Nice technique.
how do you season the edges? I got rust on mine after seasoning while being covered for every rain, I didn't miss one. Southern NH is super humid; would general humidity do it?
I use a propane torch on the edges. We have high humidity in Georgia and don’t have issues with rust. Make sure you oil it and leave a wet coat of oil after every use.
You give Crisco a shot instead of plain oil. That's what I use on all my cast iron pans and it seems to hold a little bit better than oil.
The next time you cook, do you wipe off the previously applied oil, or just pop open the lid and add new oil?
Depends on how long it sits.
So what do you do when you go to grill again? Do you have rust issues?
I never have rust issues. Just heat, wipe, and cook.
Crazy! That's how I learned to do it working at Hardee's in highschool! Nice
Yes! Hardee’s used to be so good!
A key too a clean grill Pickel juice it cleans very well
Pickle juice is really just vinegar!
Nice, I was looking at the griddle for awhile. Nice tip.
Thanks!
Ahh yes. Satisfying content for men, I used to like other things but this. This was a great watch
Thank you!
You can also do this with some light rust, it’s also the most satisfying thing to watch
Yep
I've heard some say to never turn it on high to keep it from warping. Is that not a concern?
I’m four years I’ve never had that issue.
As an ex line cook Ice and lime juice works great
They also make grill acid
I went and bought a brand new putty knife a nice one for scraping but you and I do it exactly the same Great job bro thanks for putting out this awesome video That's exactly how I do it too
That’s great! I’m sure yours is beautiful too!