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Cooking on the flat top. - Page 2

post #31 of 33

Try cleaning while the top is still hot.

Cold will close the pores and cause retention of a lot of the gunk.

Then when it is turned back on the pores reopen and everything will ooze back out.

 

mimi

 

Learned this during a short stint at the Loop 410 (north) Toddle House in San Antonio.

Cook taught me how to season and maintain pans as well as the flat top.

Was way underage and this was on the juke box  https://search.yahoo.com/yhs/search?p=bye+bye+miss+american+pie+song&fr=yfp-t-900&hspart=att&hsimp=yhs-att_001&type=att_pc_homerun_portal

 

m.

post #32 of 33

We grill chicken shawerma, which is marinated in ground spices. We also grill chicken tikka, which is marinated in sambal, liquid and sugary.

 

Also ground beef, ground lamb, bell peppers and onions.

post #33 of 33

I've tried it all and the fastest and best way for me is hot oil fryer oil on the flat top (two big ladles-worth). Throw on some thick gloves that protect me up to my elbows and just start scrubbing with the brick. I can get it spotless in less than 5 minutes. The thick heat gloves help a lot b/c I don't have to work as gingerly to avoid splattering hot oil on myself.

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