I enjoy watching your videos. Your going to be my go to guy for griddle information. I also enjoy how you and the Mrs. are doing it together. My wife likes that too. Keep up the good work.
So when you finish cooking and cleaning and give it a quick re-season, should you let that oil burn off again like you did in the first seasoning? Great videos by the way!
.y grandmother use to clean her cast iron pan. by scrapinh out whats in it. Than rinsing with warm water. Than dried with papertowels to dry kt out. Than she would put it back on stove turn heat on than at sea salt let it get real hot.than she would let it cool down and take papertowels and wipe it down .
Just bought 3 burner Razor Griddle, paid $90 on clearance down from $280, at Camping World. But paid $30 for membership. So King do you have any experience with this model ,and information greatly appreciated 🙏 . Subbed to your channel, great info here.
Good stuff! Hey Butch I personally do not...but if you haven’t join our FB group...The GRIDDLE GROUP on Facebook..tons of people have em and will be glad to reach out...
Thats not rust thats just the seasoning coming and going. I think the camera catches the light on the flattop and makes it look worse than it is. Your seasoning will come and go. I have a video e that showcases this point.
The flat top looks brutal but what do I know ..., is that rust spots I'm seeing at 8:33? Almost looks like you could rename the video if you don't take care of your flat top it will look like this. The flatops on most of the highend Japanese restaurant videos look brand new, after thousands of hours.
Hahaha. No. Its some of the camera angle and the flat tops they use are commercial. Stainless steel. These are rolled steel preseasoned flat tops. In the Navy we used the commercial ones. Its not even apples and oranges. These are very similar to cast iron and are always changing color due to the seasoning coming and going.
The manufacturer recommends using water (while it is on low setting) to create the steaming effect. Why deviate from the mfr. specified direction? I will stick with the makers of the system. Good job on the video though.
I do add water as well. Because if not carful you can loose your seasoning a lot faster. Cleaning as you go will provide a quicker and less harsh cleaning later. Not many things need water as well. Lastly not everything you cook needs to be clean. Camp Chef i am sure has to say a blanket statement you protect their property and be as universally as possible. I can assure you you can do what you want I am just giving straight facts.
The key is to boil some water and let it come off the boil.... then let your flat top cool down just a bit. Never use cold water. Hit with the hot water and you're good to go.
Adding water is referred to as "de-glazing" great methodology if you re-season afterwards if you don't have a thick coat of seasoning. A good scraper will go further than anything!
Brand New to griddle cooking… we mostly eat fish and Chicken. Will that be ok to interchange the food? Or will the the ‘seasoning’ from the fish get on the chicken?
Paper towels can leave a ton of lint in the seasoning causing more lamination. The blue stop towels leave less. The best is definitely using tea towels, bandanas, or equivalent for your final wipe down. Almost all fats are great for seasoning but for year end storage or limited use, I have found grape seed oil to work best over the years. I'm with you 100% on avocado oil being the go to for cooking. Something I don't see mentioned enough is avoiding cooking sprays at all costs! Although some of your videos drive me insane, I keep coming back for more. Great job, keep them coming!! 👊🏻
Hi! I have learned several things that will help me keep my flat top in good shape in the future. My issue is that my son seasoned my new 22" flat top and now EVERY time I cook, the food comes off with all kinds of black color to it. I tried eggs and they were SO ugly, tasted okay, no burnt flavor, they were just covered in ugly black oil I presume. How can I stop this and start over with the seasoning - re-seasoning process?? Thanks for your help and I can't wait to watch all your other video's! Tana
Question. Just used my Blackstone for the first time. I seasoned 6 thin layers of avacado oil before cooking. I cooked breakfast and cleaned up (as a went along and at the end). I really scraped all the food pieces and put water down and scraped more. I maybe should have more but immediately after putting the water on I had brown spots. We panicked and thought it was oxidation (in retrospect it was probably bacon grease?) and wiped up the water really well. I then added a thin layer of Avacado oil and let it cook on high until all the smoke cleared up which took a lot longer than it did with the initial season. After all of this, I can still see faint outlines of the bacon’s initial placement. It might be just a hair sticky too. Did I mess something up? Can it be fixed?
My griddle looked clean after I did my first seasoning of it. But, when I started cooking an onion on it a few days later the onion picked up a bunch of small black dots. It looked like I sprinkled it with superfine pepper. How do I clean the griddle to get rid of that?
Hi videos are great love watching them. I am a new flat top owner. I started using paper towels, but it seems like when I use the paper towels It leaves a lot of little tiny pieces of paper towel on the flat top How do I solve this problem thank you.
As an old Boomer I have watched Wafflehouse cooks for 50 years as i sit at the counter. Clean as you Go is the Best advice! Please also tell folks that the rag or paper towel you finish up with does not have to be pristine clean! I also remember when the cook would dump ice on the grill....later I saw they changed it to a thick wet rag to steam of their grill. thanks !
Just found your channel and subbed…thank you for these videos. I just got a 16 inch two burner camp chef flat top for my Tahoe…learning how to season and care for it now
7:20 the worst for me is ALWAYS cheese, when you're making a burger and cheese drips onto it it is a gummy mess. Should I just allow it to burn and then scrape it off? Usually I try to get it off instinctively and then have a gummy spatula that doesn't work well anymore and it's just a mess.
Well you can do both...buy letting it burn it should be easier to get off...but by using a scraper right away works as well...the grease from the burger should have acted like oil barrier...maybe a touch of water for steam when sraping
I had an Aunt stay with my family when I deployed so she could take care of my kids while my wife worked. 15 months go by and my Aunt clean everything, bless her heart. Miss cleans everything, she got to my cast iron pans I have many pans and a flat top, my wife told me this before I got home from the airport. I thought "no biggie." Boy was I wrong, she bout scrubbed a hole in each pan because she said she couldn't get the black off. Many started rusting by the time I was able to re-season everything. My poor pans 😢 😭
I seasoned my flat top with Crisco according to your instructions. The first thing I cooked on it was burgers but they seemed to stick to the griddle. I also applied avocado oil prior to cooking the burgers (they were Bubba burgers). Any idea why they stuck to the griddle and were hard to scrap off? Is this normal? Thanks!
Not exactly sure. Which video are you referring to. I just seasoned my Blackstone less than a week ago and then my first cook i just filmed cheesesteaks. I didnt notice any thing i would have done different. You can tell in the cook that nothing stuck. If you are referring to the Camp Chef video they come preseasoned and I think would make it more full proof. Honestly it would be hard to know with out seeing the cook. Did you preheat the griddle enough. Not familiar with Bubba Burgers. Do you think it was the crust that you want doing a smashburger. If so that take a little getting use to to make sure the crust came off. If things are sticking one thing we did in the Navy was preheat your griddle, add your avocado oil and add about 5/6 eggs for a 36in griddle and smash and scramble right on the flat top. Smash the eggs in the griddle. Let the eggs kinda over cook and keep spreading all over the griddle. Scrape off with scraper get all eggs back off and reapply oil.
@@TheFlatTopKing Thanks for the quick response. I was referring to the Camp Chef Flat Top Grill Review and First Seasoning video. I actually have a Camp Chef 4 burner griddle. I did preheat the griddle on low. It may have been the crust from the Bubba burgers (frozen patties) that stuck to the griddle. I also cooked cheesesteaks with peppers, onions and mushrooms but those seemed to not stick to the griddle. I enjoy your watching your videos so keep up the good work. Thanks again for the feedback, Matt.
We just bought our first pit boss deluxe griddle, and we cured it for the first time, following a video. The oil is all on the center, it’s all yucky. Is that how it’s suppose to be
My first time I used my Blackstone, I made a London Broil that I had marinated in soy sauce. I tried to clean as I went, but I now have a couple of spot that have burnt on. What do I do to get those spots off now?
You’re videos inspire me to do more cooking on my griddle. The info you provide is priceless, your experience and knowledge really shines through. Thank you! I’m a retired Coast Guard and I thank you for your service to our country!
On my most recent video...i did a quick cleaning....I showed how much water I used... not much I can tell you that...and I cleaned after a sticky cook...check out sweet and sour chicken...
Well what do you want to cook next..pancakes with soy sauce....these are made to be cleaned...if not the old fats and "flavor" will rust it if not maintained correctly. If you cooked the same thing every time I could probably understand but the advantage of having a griddle at home is the versatility. Making different foods all the time...that would be why we would want to clean each time...
if your asking about the grease and oils...Im sure it can...but your using natural fats...not sure if i miss spoke...but definitely take the food completely off...thats a given....the grease left over regardless if beef or pork needs to stay....thats how the griddle stays seasoned...
I've had mine for about a month now and seasoned it and cooked on it multiple times but I can't seem to get the whole thing blacked......is this something that will come with time? I've used peanut oil and bacon & such
Not sure, I am confident that the more you cook on it the more in will be broken in but like the video says if your not bringing the temp up to a smoke point before during or after then you are loosing all the gains. Min came pre seasoned and already black so in the seasoning process it was more about feel than color. Keep cooking foods that allow a higher temp to start with.
Great video. Intend to use tap water it even sometimes warn/hot water in my squirt bottle. But cleaning as you go and letting it cool is good advice. I too have used flattops in the military. Clean as you go was an absolute rule.
I just rewatched not sure the question...Maybe it should have been worded differently but unless the idea of the edge means the corner...in which that would scrape the Seasoning off and leave digs in the surface
First time cooking on my Blackstone last night, I ran out of gas immediately after cooking teriyaki chicken breast and I wasn’t able to clean it last night. It has a pretty thick layer on the surface, can someone can give some advice on how to proceed with the cleanup since I didn’t do it while the top was hot last night? Thanks
I just got my blackstone and seasoned it but did not sand it. Can I still sand it? Do I need to? My bacon stuck to the grill and I’m not sure what I did wrong. Did 5 seasonings with small amounts of oil. Let it burn off each time. And cool at the end. Like you suggested. Thank you. Love your videos!!
I'm really enjoying your content as I research cooking on a griddle. In the past couple of videos it seems like your grill top is not level. As you are scraping it, it sounds like it moves up and down on one side. Is that correct or what are we hearing? Is this something to expect?
I know my deck leans to the right as you see it but I haven’t noticed it rocking up and down. Im cooking on it tomorrow ill check it out. My deck leans that way. I move my flattop all the time for my weber and other table. So i don’t spend the time to correct it every time. Thanks for the kind words.
Your Videos are the Best 🤣 and please keep them up they are great, but i do have a request grilling fish on the Flat top have got any ? TIA@@TheFlatTopKing
so many varied opinions---I trust you....are you saying wipe all the oil and grease off when done? I see people suggesting that we shouuld put a thin layer of oil on and then cover it with a mat
THAT depends on what oil is left over..typically animal fats will go bad if not used fast enough....you can absolutely leave on...just have to use it...so it really depends on what fat is used last
I just cooked some sliced pork roast on my new camp chef griddle , it stuck so bad it actually peeled when I tried to turn it , I mean stuck bad , was it to hot ? Not hot enough ? Its preseasoned and I put oil down , luckily it cleaned up ok
I have a video when I received mine for the fist time...i actually seasoned over top of the original seasoning because i didn't not trust it...I think yours just need more attention...the heat should not have been a problem
I have one. I have never used it on my flattop but im sure you can. I just always stress the importance of clean as you go. But by all means try it. I would try steam first though.
You mentioned a wash rag and a dish towel.. I figured the dish towel was the towel you use to wipe off your utensils during the cook… beef, pork, chicken etc … if so, I was wondering how you would clean that towel. You said you use water and soap and just rinse it.
Thank you! You and your wife have the best relationship… would it be possible for her to do a cook and then have her narriiate or your twll heer how to clean as you go. I am a strong and amazing cook. But your videos of you all cooking together as a family really helped my brain understand the deets (if that makes sense). I know ow you all have the “extra” fans but it’s great to have a channel which has actually helped me. So that is an idea. 😍
As a blacksmith I really have to agree about not pouring water onto hot iron, if any kind, and cast iron in particular. When you see a blacksmith quench steel or iron we are not "cooling" the metal. We, usually, are tempering the hardness. You don't do it right and you can run a piece. Just fyi
Ditch the paper towels the micro fibers from the paper can clog the metal pores, in stead use a micro fiber cloth in place of paper towel times of contact with the cooking surface.
So far I haven't had that problem. I always use paper towels on my cast iron or flat top. I personally don't think it matters as much as some people. There could be an instance where the paper towels are cheaper and therefore tear more. We get ours from Costco and no problems.
So when you wipe it down with the paper towel, and the paper towel gets all that brown stuff on it, the griddle is safe to cook on and eat the food? Happens to me so I'm curious. Thanks.
@@TheFlatTopKing thanks man I truly appreciate it. I’ve been trying to get this crap off for the last 45 minutes 😂. My concerns were about the animal fat going rancid and making us sick
Hello grill guys, is propane the same gas a butane? As far as I know they sell butane here in gasbottles but maby its the same.only named different. I would love to get a grill like this.
I watch when the dudes at Benihana do to clean the grill, they use a spritz of water and a wet cotton towel to scrub after scraping it with the steel blade. They do that over and over and over every day and their grills are perfect. I tried the same method on my new Blackstone, and it works really well.
I almost agree...remember one big difference...these are NOT stainless steel griddles and should be treated different That being said I wish I could have created a different video about that and touched more on adding water to clean. Yes I do it as well its just not necessary all the time and if taught to clean as you go and understanding griddle temps, it can save a ton of time and maintenance
Oh I’m so excited to get my flat top tomorrow! Lol, I bought it for my husband… But I think it’s gonna be mine. 😂I have watched so many of your videos and cannot thank you enough for all the information. I think I am ready.
I am still in the beginning learning stage and yet I have created some of the most delicious dinners on my flat top... I have taken your advice to clean as I go and turning off the grill before I think it is done but I am not sure as the griddle is way to hot for me to wipe the excess protein fat with paper towel or even cloth. (I am cooking as low as the griddle will go) Please do me a favor and don't edit your cleaning out of your videos as that is just as important as the food you are showing.... Thank you!!
What I would like to see is for us 1st timers who have already made a mess making chicken stir fry with soy sauce. What is best way to clean up the dried on sugars and have it ready for next cooking.
Just got a flat top from a buddy. Got a char grilled 4 burner. I love it! I did notice that it seems like after every cook I see bits of season chipping away. Is there something I am doing wrong to cause this? I follow your videos and am very gentle with the tools. Any ideas?
I have a video on why your seasoning sucks...this should really answer the necessary steps...I would also point you faster to my Grill Brick video...this will show exactly what I think needs to happen since you are mentioning chipping in the seasoning..
Hey man I have a question regarding the flat top can I do this recipe ruclips.net/video/imbH2LIQaCc/видео.html ? It’s chopped roti (kinda like fried rice) but it is kinda chopping them up on the flattop not sure if it’s okay to do on the flat top. Thanks in advance for this video
I had to watch several bad videos on cleaning griddles until this guy. Clean as you go is a aerospace manufacturing practice I learned and it makes sense to get it done while hot.. You obviously know what your talking about. Thanks for this insightful tutorial.
Does the flattop undercarriage need any maintenance? Seems like rust could form under there. Thanks for the lessons. Im looking hard at getting one of these.
Nope...not that we know of...they all will develop some rust underneath...but if you try to season the underneath it will just burn off from the direct heat..
The issue i have is that once i take the food off, i want to eat with my family. If i stay there and clean it, then i miss out. If i eat, then itn gets cold and i have to restart to heat it. What am i missing here? I didn't grow up with a dad who grilled and my husband never learned either. Help.
Its a balance for sure...3 stages...easy med and hard...the quick answer is to clean as you go...this helps more than anything...secondly, reducing food to one side or the other if can be done...helps as well...and lastly depending on what you cook...it has to be clean afterwards...
Thank you! If only I can send a picture. I have been scrapping, wiping and using Blackstone seasoning after every cook. I do that as it’s cooling down. Should I be leaving the heat on? Plus, we have been cooking on it everyday for a week or more. And it looks like some areas are chipping. I am afraid to use too much water or scrap it hard. So not sure if it’s residue or it’s from me scrapping that’s it’s breaking the flat top. Thanks if you having any tips. First timer here lol.
Yeah thats just a part of it...I am going through that right now on my Camp chef and will be doing a video soon on it... your griddle seasons itself 3 ways...before during or after....just keep that in mind. You might now need to heat up after a cook depending on what you cooked
Loving all your videos and recipes but currently have a stainless steel flat top grill…not much choice in uk and struggling to find cleaning/seasoning tips…do I just clean with a brick after each use?…any advice much appreciated!
Well i dont think you have to brick after every use...light cooking I would wipe off and keep oiled...but anytime it builds up yeah you will have to brick it..it honestly depends on usage and what you are making..
YES>>>>those are for stainless steel.....not rolled steel...the difference is bigger than night and day...this is like cast iron..it needs seasoning...
Grab the detailed instructions here...theflattopking.com/how-to-clean-a-flat-top-grill/
As an owner of an FTG600, this is my go to channel. Great content all around. Keep up the good work!
I enjoy watching your videos. Your going to be my go to guy for griddle information. I also enjoy how you and the Mrs. are doing it together. My wife likes that too. Keep up the good work.
Awesome! Thank you! We appreciate the support
So when you finish cooking and cleaning and give it a quick re-season, should you let that oil burn off again like you did in the first seasoning? Great videos by the way!
You are an excellent teacher
thank you...
Man I just love the way you cook. Thank you for all the video . Keep it up 👍🏼
Man I appreciate that...much appreciated
.y grandmother use to clean her cast iron pan. by scrapinh out whats in it. Than rinsing with warm water. Than dried with papertowels to dry kt out. Than she would put it back on stove turn heat on than at sea salt let it get real hot.than she would let it cool down and take papertowels and wipe it down .
Sooooo...the oil thats the same temperature as the water doesnt warp it when you squirt it onto the same hot flat top???
I've used ice on my pit boss for years with no ill effects. Haven't seen one warp or crack from doing that.
Yeah its a big thing with camp chef. not sure the differences but these things are finicky
Dude thanks so much for this explanation man, really helps out. And thanks for your Navy service, from an Army vet. Hooah!
Thanks for your service as well...cheers
once again Well done👍
Thank you! Cheers!
Lemon juice works great
Just bought 3 burner Razor Griddle, paid $90 on clearance down from $280, at Camping World. But paid $30 for membership. So King do you have any experience with this model ,and information greatly appreciated 🙏 . Subbed to your channel, great info here.
Good stuff! Hey Butch I personally do not...but if you haven’t join our FB group...The GRIDDLE GROUP on Facebook..tons of people have em and will be glad to reach out...
Guess I thought it would be smooth as silk I call them dead spots where the spatula “drags” in spots. You don’t get those spots out either.
From my POV the right side, is it safe or ok to cook on the rust part?
Thats not rust thats just the seasoning coming and going. I think the camera catches the light on the flattop and makes it look worse than it is. Your seasoning will come and go. I have a video e that showcases this point.
Omg dude get to the point why we’re all here
🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣
😅😅😅😅😅Yesssss
Seriously I quit watching after 3 minutes of him talking.
I liked the video .
Oh relax dude. Some people are a little more long winded, especially southern Americans. He's still showing good info for us newbies
The flat top looks brutal but what do I know ..., is that rust spots I'm seeing at 8:33? Almost looks like you could rename the video if you don't take care of your flat top it will look like this. The flatops on most of the highend Japanese restaurant videos look brand new, after thousands of hours.
Hahaha. No. Its some of the camera angle and the flat tops they use are commercial. Stainless steel. These are rolled steel preseasoned flat tops. In the Navy we used the commercial ones. Its not even apples and oranges. These are very similar to cast iron and are always changing color due to the seasoning coming and going.
@@TheFlatTopKing Thanks man, I'm smarter now than before I watched your video. Thanks, have a great day.
Is that rust?
nope..just seasoning coming and going...
How long were you in the Navy? Just curious
4 year
Why do my eggs stick to the blackstone
temp, not seasoned correctly, oils vs butter....there could be many reasons...what exactly is happening
Red juice coming off hamburgers is a perfect way to get food poisoning.
😂😂😂😂😂😂
The manufacturer recommends using water (while it is on low setting) to create the steaming effect. Why deviate from the mfr. specified direction? I will stick with the makers of the system. Good job on the video though.
I do add water as well. Because if not carful you can loose your seasoning a lot faster. Cleaning as you go will provide a quicker and less harsh cleaning later. Not many things need water as well. Lastly not everything you cook needs to be clean. Camp Chef i am sure has to say a blanket statement you protect their property and be as universally as possible. I can assure you you can do what you want I am just giving straight facts.
The key is to boil some water and let it come off the boil.... then let your flat top cool down just a bit. Never use cold water. Hit with the hot water and you're good to go.
Cuz they want you to buy a new one asap lol
Adding water is referred to as "de-glazing" great methodology if you re-season afterwards if you don't have a thick coat of seasoning. A good scraper will go further than anything!
Also have ti add I use circular motions at about a 45° angle
Brand New to griddle cooking… we mostly eat fish and Chicken. Will that be ok to interchange the food? Or will the the ‘seasoning’ from the fish get on the chicken?
no that fine...just good cleaning and maintenance
Paper towels can leave a ton of lint in the seasoning causing more lamination. The blue stop towels leave less. The best is definitely using tea towels, bandanas, or equivalent for your final wipe down. Almost all fats are great for seasoning but for year end storage or limited use, I have found grape seed oil to work best over the years. I'm with you 100% on avocado oil being the go to for cooking. Something I don't see mentioned enough is avoiding cooking sprays at all costs! Although some of your videos drive me insane, I keep coming back for more. Great job, keep them coming!! 👊🏻
HHAHAAHAH win some loose some...just keep coming back
The Chosen avocado spray is just oil and compressed air NOT chemical propellants. No harm no foul.
@@damiangrouse4564 I was referring to pam and all the other various knock offs. Chosen is good sh!t.
@@kurplop3589 i guess I haven’t got the videos were anything other than chosen is used
Well Shit I was using soap and water, under low heat! Until I noticed some rust starting to develop in some areas! Crapola
I tend to use a real scraper and clean while it's hot. He is absolutely right about cleaning while you go and treat it like cast iron.
thanks bud....
Hi! I have learned several things that will help me keep my flat top in good shape in the future. My issue is that my son seasoned my new 22" flat top and now EVERY time I cook, the food comes off with all kinds of black color to it. I tried eggs and they were SO ugly, tasted okay, no burnt flavor, they were just covered in ugly black oil I presume. How can I stop this and start over with the seasoning - re-seasoning process?? Thanks for your help and I can't wait to watch all your other video's! Tana
Question. Just used my Blackstone for the first time. I seasoned 6 thin layers of avacado oil before cooking. I cooked breakfast and cleaned up (as a went along and at the end). I really scraped all the food pieces and put water down and scraped more. I maybe should have more but immediately after putting the water on I had brown spots. We panicked and thought it was oxidation (in retrospect it was probably bacon grease?) and wiped up the water really well. I then added a thin layer of Avacado oil and let it cook on high until all the smoke cleared up which took a lot longer than it did with the initial season. After all of this, I can still see faint outlines of the bacon’s initial placement. It might be just a hair sticky too. Did I mess something up? Can it be fixed?
My griddle looked clean after I did my first seasoning of it. But, when I started cooking an onion on it a few days later the onion picked up a bunch of small black dots. It looked like I sprinkled it with superfine pepper. How do I clean the griddle to get rid of that?
Great show know how's. I cooked Roadkill last nite it was greasy hard to clean off, I got out angle grinder with wire brush it worked awesome. 😅😅😅
Hi videos are great love watching them. I am a new flat top owner. I started using paper towels, but it seems like when I use the paper towels It leaves a lot of little tiny pieces of paper towel on the flat top How do I solve this problem thank you.
As an old Boomer I have watched Wafflehouse cooks for 50 years as i sit at the counter. Clean as you Go is the Best advice! Please also tell folks that the rag or paper towel you finish up with does not have to be pristine clean! I also remember when the cook would dump ice on the grill....later I saw they changed it to a thick wet rag to steam of their grill. thanks !
Just found your channel and subbed…thank you for these videos. I just got a 16 inch two burner camp chef flat top for my Tahoe…learning how to season and care for it now
they thats awesome...really appreciate that...cheers
7:20 the worst for me is ALWAYS cheese, when you're making a burger and cheese drips onto it it is a gummy mess. Should I just allow it to burn and then scrape it off? Usually I try to get it off instinctively and then have a gummy spatula that doesn't work well anymore and it's just a mess.
Well you can do both...buy letting it burn it should be easier to get off...but by using a scraper right away works as well...the grease from the burger should have acted like oil barrier...maybe a touch of water for steam when sraping
Asian food. Teriyaki, hoysien, brown sugar. All products that make cleaning my flat top difficult. Any tips?
I actually have a dedicated video to ...How to clean a sticky griddle...and we go over that exactly
I had an Aunt stay with my family when I deployed so she could take care of my kids while my wife worked. 15 months go by and my Aunt clean everything, bless her heart. Miss cleans everything, she got to my cast iron pans I have many pans and a flat top, my wife told me this before I got home from the airport. I thought "no biggie." Boy was I wrong, she bout scrubbed a hole in each pan because she said she couldn't get the black off. Many started rusting by the time I was able to re-season everything.
My poor pans 😢 😭
Holy cow. Great thing you can always reseaon but what a chore. Hopefully lesson learned. What branch were/are you in
lol that story was amazing😂
@@TheFlatTopKing Army and then Army Bat Guard
I seasoned my flat top with Crisco according to your instructions. The first thing I cooked on it was burgers but they seemed to stick to the griddle. I also applied avocado oil prior to cooking the burgers (they were Bubba burgers). Any idea why they stuck to the griddle and were hard to scrap off? Is this normal? Thanks!
Not exactly sure. Which video are you referring to. I just seasoned my Blackstone less than a week ago and then my first cook i just filmed cheesesteaks. I didnt notice any thing i would have done different. You can tell in the cook that nothing stuck.
If you are referring to the Camp Chef video they come preseasoned and I think would make it more full proof. Honestly it would be hard to know with out seeing the cook. Did you preheat the griddle enough. Not familiar with Bubba Burgers. Do you think it was the crust that you want doing a smashburger. If so that take a little getting use to to make sure the crust came off.
If things are sticking one thing we did in the Navy was preheat your griddle, add your avocado oil and add about 5/6 eggs for a 36in griddle and smash and scramble right on the flat top. Smash the eggs in the griddle. Let the eggs kinda over cook and keep spreading all over the griddle. Scrape off with scraper get all eggs back off and reapply oil.
@@TheFlatTopKing Thanks for the quick response. I was referring to the Camp Chef Flat Top Grill Review and First Seasoning video. I actually have a Camp Chef 4 burner griddle. I did preheat the griddle on low. It may have been the crust from the Bubba burgers (frozen patties) that stuck to the griddle. I also cooked cheesesteaks with peppers, onions and mushrooms but those seemed to not stick to the griddle. I enjoy your watching your videos so keep up the good work. Thanks again for the feedback, Matt.
I guess if you wanted be proficient and had a fire pit you can save all those greasy paper towels and use those for fire starters haah
Absolutely spot on...i actually do that...funny you say that...maybe I should relay the message
We just bought our first pit boss deluxe griddle, and we cured it for the first time, following a video. The oil is all on the center, it’s all yucky. Is that how it’s suppose to be
Here is my video on seasoning mistakes...ruclips.net/video/RvEBaKZ8W-U/видео.html
I ain’t never gonna stop using water
me either...
Why when I scrap it’s turns yellow / orange scratch marks looks dry when scrap when I clean as I go before cooking something else?
I think its unseasoned surface...the oil has burned just enough to stick and not enough to polmerize...
My first time I used my Blackstone, I made a London Broil that I had marinated in soy sauce. I tried to clean as I went, but I now have a couple of spot that have burnt on. What do I do to get those spots off now?
Kosher salt
I thought I was The Flat Top King, but I've seen a few of your videos, and clearly I am mistaken. I shall sub now. Thank you!
You are! Just a name...others were taken...thanks for the sub..
You’re videos inspire me to do more cooking on my griddle. The info you provide is priceless, your experience and knowledge really shines through. Thank you! I’m a retired Coast Guard and I thank you for your service to our country!
Well....first thank you for your service...secondly...thank you...appreciate that..
You made it look simple... I liked the tip that you rub oil on outside... I did watch other videos that liked to use allot of water... Any thoughts?
On my most recent video...i did a quick cleaning....I showed how much water I used... not much I can tell you that...and I cleaned after a sticky cook...check out sweet and sour chicken...
Today I made fried rice on my grill. If I clean my grill after I cook each item, aren’t I scraping away some of the good flavor?
Well what do you want to cook next..pancakes with soy sauce....these are made to be cleaned...if not the old fats and "flavor" will rust it if not maintained correctly. If you cooked the same thing every time I could probably understand but the advantage of having a griddle at home is the versatility. Making different foods all the time...that would be why we would want to clean each time...
Great information…were you a chef in the navy?
Yes...my last video was my first tribute to the food from there...pepper steak
So, I noticed that your paper towel turns brown when you wipe the top. Is, that ok? As I wipe mine I thought it was still dirty.
Yes..something will always come up...just make sure the food and old oils are off...then your good to go
Dont you have to get the bacon amd hamburger or whatever off the grill, it will attract ants and bugs
if your asking about the grease and oils...Im sure it can...but your using natural fats...not sure if i miss spoke...but definitely take the food completely off...thats a given....the grease left over regardless if beef or pork needs to stay....thats how the griddle stays seasoned...
What the f is tjat annoying banging in the backgrounf?
I've had mine for about a month now and seasoned it and cooked on it multiple times but I can't seem to get the whole thing blacked......is this something that will come with time? I've used peanut oil and bacon & such
Not sure, I am confident that the more you cook on it the more in will be broken in but like the video says if your not bringing the temp up to a smoke point before during or after then you are loosing all the gains. Min came pre seasoned and already black so in the seasoning process it was more about feel than color. Keep cooking foods that allow a higher temp to start with.
Great video. Intend to use tap water it even sometimes warn/hot water in my squirt bottle. But cleaning as you go and letting it cool is good advice. I too have used flattops in the military. Clean as you go was an absolute rule.
Yes sir...thanks Anthony...where did you serve
@@TheFlatTopKing I was in the Marines for 20 years. Cooking on a flattop seems like second nature.
Awesome video! So glad I found your channel on tik tok. Ordered 8 items from your attached links. Thanks again for the tips!!!!
Yes sir...reach out if we can help...thanks for the support
After saying don't use the edge of the scraper, why did you use the edge of yours at the 8 minute mark?
I just rewatched not sure the question...Maybe it should have been worded differently but unless the idea of the edge means the corner...in which that would scrape the Seasoning off and leave digs in the surface
Already to much talking in the first 30 seconds
Biggest eye roll in the world...cant teach with out speaking...
After oiling, you don't turn it on to burn off the excess oil like you would with a cast iron pan?
Not if its the last batch...I would not burn off the the oil on cast iron either...only if I m in the seasoning process...
Are these griddles (Blackstone, Webber etc) cast iron like an iron skillet?
No… they are considered cold or hot rolled steel. But they are treated seasoned and maintained like cast iron
Salt, get chunky salt and use it to “rub” off hard to get stuff. Then wipe down and finish off with light coat of oil.
good point
Sounds like your top is warped. I like my grease trap at the back
No just adjusted after the video...it has screws in the corners....easy fix
First time cooking on my Blackstone last night, I ran out of gas immediately after cooking teriyaki chicken breast and I wasn’t able to clean it last night. It has a pretty thick layer on the surface, can someone can give some advice on how to proceed with the cleanup since I didn’t do it while the top was hot last night?
Thanks
I was going to let it heat up so it can loosen up that layer of clay I left on it, HELP!!
NO worries...just replace tank and re heat up gridldle....should be fine...
thanks I feel a little more confident
I just got my blackstone and seasoned it but did not sand it. Can I still sand it? Do I need to? My bacon stuck to the grill and I’m not sure what I did wrong. Did 5 seasonings with small amounts of oil. Let it burn off each time. And cool at the end. Like you suggested. Thank you. Love your videos!!
I'm really enjoying your content as I research cooking on a griddle. In the past couple of videos it seems like your grill top is not level. As you are scraping it, it sounds like it moves up and down on one side. Is that correct or what are we hearing? Is this something to expect?
I know my deck leans to the right as you see it but I haven’t noticed it rocking up and down. Im cooking on it tomorrow ill check it out. My deck leans that way. I move my flattop all the time for my weber and other table. So i don’t spend the time to correct it every time.
Thanks for the kind words.
Great show " Just " think Bruce the Alligator man does a Little better than you his flat top looks great Sorry !!!!
haahhaha ok
Your Videos are the Best 🤣 and please keep them up they are great, but i do have a request grilling fish on the Flat top have got any ? TIA@@TheFlatTopKing
so many varied opinions---I trust you....are you saying wipe all the oil and grease off when done? I see people suggesting that we shouuld put a thin layer of oil on and then cover it with a mat
THAT depends on what oil is left over..typically animal fats will go bad if not used fast enough....you can absolutely leave on...just have to use it...so it really depends on what fat is used last
@TheFlatTopKing ...Gravesend, canola or vegetable
Really informative video on the do’s and don’ts of cleaning your flat top. Like seasoning your cast iron cookware after each use. Thank you sharing.
I just cooked some sliced pork roast on my new camp chef griddle , it stuck so bad it actually peeled when I tried to turn it , I mean stuck bad , was it to hot ? Not hot enough ? Its preseasoned and I put oil down , luckily it cleaned up ok
I have a video when I received mine for the fist time...i actually seasoned over top of the original seasoning because i didn't not trust it...I think yours just need more attention...the heat should not have been a problem
Ok awsome , thank you for the quick response , I'm going to use it a lot this summer and keep up with the seasoning
What about using that chain link "Sponge" like lodge makes for cleaning?
I have one. I have never used it on my flattop but im sure you can. I just always stress the importance of clean as you go. But by all means try it. I would try steam first though.
I am a beginner, and your videos have helped a lot
Thanks Douglas...
When you talk about your “dish towel” is that the towel you also use to wipe your spatula after flipping raw chicken?
Been a while but I Don’t remember using chicken in this video
You mentioned a wash rag and a dish towel.. I figured the dish towel was the towel you use to wipe off your utensils during the cook… beef, pork, chicken etc … if so, I was wondering how you would clean that towel. You said you use water and soap and just rinse it.
Thank you! You and your wife have the best relationship… would it be possible for her to do a cook and then have her narriiate or your twll heer how to clean as you go. I am a strong and amazing cook. But your videos of you all cooking together as a family really helped my brain understand the deets (if that makes sense). I know ow you all have the “extra” fans but it’s great to have a channel which has actually helped me. So that is an idea. 😍
Outstanding 😊
Marinated.chicken cooked under a lid had been the worst to clean.
you can still do it...but pound out that chicken or slice in half and make thinner...it definitely helps with timing and doesn't cook as long...
As a blacksmith I really have to agree about not pouring water onto hot iron, if any kind, and cast iron in particular. When you see a blacksmith quench steel or iron we are not "cooling" the metal. We, usually, are tempering the hardness. You don't do it right and you can run a piece. Just fyi
Ditch the paper towels the micro fibers from the paper can clog the metal pores, in stead use a micro fiber cloth in place of paper towel times of contact with the cooking surface.
So far I haven't had that problem. I always use paper towels on my cast iron or flat top. I personally don't think it matters as much as some people. There could be an instance where the paper towels are cheaper and therefore tear more. We get ours from Costco and no problems.
After I clean my Blackstone griddle after a cook do I half to heat it back up till it smokes
Not every time...I have a video on how to reseason your griddle...it shows the 3 ways to keep your griddle in great shape....
@@TheFlatTopKing thank you so much I’m from Arkansas really enjoy your videos
I am new to using this grill and I have been having problems with my chicken tasting burnt. Help me please!
So when you wipe it down with the paper towel, and the paper towel gets all that brown stuff on it, the griddle is safe to cook on and eat the food? Happens to me so I'm curious. Thanks.
Yes. Typically the brown will never fully come off. You can wipe for days with brown coming off. The heat will kill the bacteria while pre heating.
@@TheFlatTopKing thanks man I truly appreciate it. I’ve been trying to get this crap off for the last 45 minutes 😂. My concerns were about the animal fat going rancid and making us sick
I do stir fry and the teriyaki sauce sticks pretty bad
Here is a dedicated video for that..ruclips.net/video/XEJZOal97S8/видео.htmlsi=m2o6FtT1p9r4fcg_
I cook a lot using cast iron pans and skillets, so I transitioned easily to the Camp Chef and cleaning it as I go. Love your channel!
Much appreciated. Thanks Kyle
Hello grill guys, is propane the same gas a butane? As far as I know they sell butane here in gasbottles but maby its the same.only named different. I would love to get a grill like this.
following as well....thanks for the question.
Why is your griddle bobbing up unevenly and why does it sound thin and cheap?
Got it fixed from adjusting the screws underneath. The tip came from a viewer. I can assure you that for me the Camp Chef griddle is not cheap.
Bacon fat is my choice ,makes it slick after frying 10 lbs of it.😁😁...good video
I watch when the dudes at Benihana do to clean the grill, they use a spritz of water and a wet cotton towel to scrub after scraping it with the steel blade. They do that over and over and over every day and their grills are perfect. I tried the same method on my new Blackstone, and it works really well.
I almost agree...remember one big difference...these are NOT stainless steel griddles and should be treated different
That being said I wish I could have created a different video about that and touched more on adding water to clean.
Yes I do it as well its just not necessary all the time and if taught to clean as you go and understanding griddle temps, it can save a ton of time and maintenance
Oh I’m so excited to get my flat top tomorrow! Lol, I bought it for my husband… But I think it’s gonna be mine. 😂I have watched so many of your videos and cannot thank you enough for all the information. I think I am ready.
Cleaning flat top after cooking fish.
water and enough heat to create steam....wipe off...reoil and good to go
What about if you want to make pancakes on it?
Just wipe off the butter or oil and good to go for the next cook...no need for steam or deep clean.
I think you need to level your grill 😅
Dont like level griddles...I mention that quite often...
What's that food scraper called?
Bench cutter
I am still in the beginning learning stage and yet I have created some of the most delicious dinners on my flat top... I have taken your advice to clean as I go and turning off the grill before I think it is done but I am not sure as the griddle is way to hot for me to wipe the excess protein fat with paper towel or even cloth. (I am cooking as low as the griddle will go) Please do me a favor and don't edit your cleaning out of your videos as that is just as important as the food you are showing.... Thank you!!
something to consider Jody...thanks...
I have trouble cleaning my camping griddle after heating baked beans. Maybe now that I have seen you clean as you go it won't be much of a chore.
What I would like to see is for us 1st timers who have already made a mess making chicken stir fry with soy sauce. What is best way to clean up the dried on sugars and have it ready for next cooking.
I have one working…, thanks bud
I rub my flat top with paper towels. It’s like using toilet paper on a marker. Towels stay dark. That’s ok?
NOPE...needs maybe 2 more things...more cleaning then a reasoning...you wont always get clean...but black is brunt oil and food....
Just got a flat top from a buddy. Got a char grilled 4 burner. I love it! I did notice that it seems like after every cook I see bits of season chipping away. Is there something I am doing wrong to cause this? I follow your videos and am very gentle with the tools. Any ideas?
I have a video on why your seasoning sucks...this should really answer the necessary steps...I would also point you faster to my Grill Brick video...this will show exactly what I think needs to happen since you are mentioning chipping in the seasoning..
Hey man I have a question regarding the flat top can I do this recipe ruclips.net/video/imbH2LIQaCc/видео.html ? It’s chopped roti (kinda like fried rice) but it is kinda chopping them up on the flattop not sure if it’s okay to do on the flat top. Thanks in advance for this video
yeah just be careful when you do it you chop straight down and dont slide on the griddle to limit the chance to damage the seasoning
I had to watch several bad videos on cleaning griddles until this guy. Clean as you go is a aerospace manufacturing practice I learned and it makes sense to get it done while hot.. You obviously know what your talking about. Thanks for this insightful tutorial.
Hey I appreciate that Dwight..
Does the flattop undercarriage need any maintenance? Seems like rust could form under there.
Thanks for the lessons. Im looking hard at getting one of these.
Nope...not that we know of...they all will develop some rust underneath...but if you try to season the underneath it will just burn off from the direct heat..
The issue i have is that once i take the food off, i want to eat with my family. If i stay there and clean it, then i miss out. If i eat, then itn gets cold and i have to restart to heat it. What am i missing here? I didn't grow up with a dad who grilled and my husband never learned either. Help.
Its a balance for sure...3 stages...easy med and hard...the quick answer is to clean as you go...this helps more than anything...secondly, reducing food to one side or the other if can be done...helps as well...and lastly depending on what you cook...it has to be clean afterwards...
Thank you! If only I can send a picture. I have been scrapping, wiping and using Blackstone seasoning after every cook. I do that as it’s cooling down. Should I be leaving the heat on?
Plus, we have been cooking on it everyday for a week or more. And it looks like some areas are chipping. I am afraid to use too much water or scrap it hard. So not sure if it’s residue or it’s from me scrapping that’s it’s breaking the flat top.
Thanks if you having any tips. First timer here lol.
Yeah thats just a part of it...I am going through that right now on my Camp chef and will be doing a video soon on it...
your griddle seasons itself 3 ways...before during or after....just keep that in mind.
You might now need to heat up after a cook depending on what you cooked
Loving all your videos and recipes but currently have a stainless steel flat top grill…not much choice in uk and struggling to find cleaning/seasoning tips…do I just clean with a brick after each use?…any advice much appreciated!
Well i dont think you have to brick after every use...light cooking I would wipe off and keep oiled...but anytime it builds up yeah you will have to brick it..it honestly depends on usage and what you are making..
I have a blackstone if you you use like cleaning packets would you have to re season?
YES>>>>those are for stainless steel.....not rolled steel...the difference is bigger than night and day...this is like cast iron..it needs seasoning...