I will try to post a photo. The seasoning is peeling in the centre and extra thick on the outside edges, how do I remove the seasoning and start again?
And how do I prevent this happening again?
- itemPancakes, Crepes, Blintzes & Blinistagged by kaneohegirlinaz, 3/21/14
I graduated in '95 and went back this past Thanksgiving w my 9yo daughter. We eat at the French restaurant, Escoffier. It was great! You get what you pay for. The problem is that many of the...
I attended the professional chef course chef at Italian Chef Academy in Rome chef academy course in January 2017 and both chefs and cooking lessons were fantastic. I have just finished my...
A very good way to get into Japanese blades since very good bang for the buck. Familiar blade and handle shape. Very good steel, comes with and keeps a good sharp edge ... but if you need to touch...
I picked up the Miyabi 8" chef's (600D) as an upgrade to my Henckels when I found it on sale and was not disappointed. Feels a bit lighter and more agile in the hand compared to the Germans since...
Wüsthof is one of the "big name" Germans for a reason, over 200 years. Their professional tier lines are all solid, and the choice may end up being just personal taste over the exact look/material...
How to clean cast iron crepe hotplate?
Here is a good website with similar info:
If it's straight cast iron and not enameled or coated with something, the easiest thing is to just put it in a self-cleaning oven on a self cleaning cycle.
If it's rust, then that's more work. For that much rust, I'd have it bead blasted, then re-season it immediately.
So, to remove the existing seasoning, we should use a hard wire brush and hot water? I imagine this will take a few hours? Not a problem, just want to be sure I am doing it right.
Thanks so much for the help.
Phatch, I personally think the clean cycle is way too harsh to do what your talking about. My neighbor is an appliance repair man and he told me he never recommends people use the clean cycle on their ovens because it is too harsh and it actually reduces the life of the oven.
You might consider contacting the manufacturer and asking what they recommend.
It's possible your pan has only that level of seasoning as crepes aren't cooked at all that hot of temperature. And that would explain the color. Burning off the patina is the easiest method and gives good results. For most people, that means the oven on the cleaning cycle. As to Nicko's comments, I've no opinion really. A grill with a lid on high will do the job as will an open fire or charcoal fire as well. If you have a good exterior venting hood, you could probably do that pan right on the stove burner, but it will smoke a lot.
At this point a good scrubbing with scotchbrite or steel wool to remove any rust. Or if it's lots of rust, the bead blast job will do it better.
Similarly, you can season the pan on the stove, grill, or oven. My preferred cast iron seasoning technique is the oven at 500 for an hour then let it cool in the oven. Oil the pan evenly or rub with shortening. Put a sheet of foil on the lower rack to catch any dripping oil. Tilt the pan on the upper rack and the wall of the oven or some other part so oil can drip off and not pool as it seasons. This produces smoke so pick a day you can have the windows open. And maybe turn off your smoke alarm.
We bought from a general equipment supplier (we live on an island and the supplier is very well known and we heard many good reviews) who orders from the actual manufacturers and transports them here from Athens. If I want to contact anyone, would it be the supplier or the manufacturer?
Sorry I sound like such a dunce. This is our first business and our second season coming up. I also don't know what bead blasting is lol but I will google it now.
Here is an update; I bought plenty of sandpaper number 80 and have had 2 goes at it so far, It is now smooth and about one third silver again, just needs another go to get the remainder off.
M.D.Hughes. I also think it had alot of carbon build up around the edges. Can this be from putting too much oil on in between cooking each crepe? I also have never used any water or chemicals or even washing up liquid on them. At the end of each evening we simply left both plates oiled up. Do you prefer butter to oil?
That's an odd looking crepe grill, it looks to have a lot of carbon build up as they usually look grooved almost similar to a old L.P. (for all you commies ask your Chef what an L.P. is I'm sure they will be happy to tell you) We train all our staff to use a hard wire brush once a day at closing cleaning in the same direction as they spin the crepes, then each morning the grills are seasoned with butter and a paper towel, we never use any water or chemicals on them and they work fine for us, and at last count we have 20 plus grills in multiple locations.
Can you post a pic of the brush you use?
Having same problem
While I'm aware I won't be much help as regards cleaning your hotplate, I have successfully avoided the dreaded carbon build-up on my iron over two years. Here's what I do:
I never oil the plate between crêpes, only when it has sat unused for more than 15 minutes. I make a classic batter with butter in it, and therefore it's kind of self-lubricating.
When I do oil it, I use the tiniest amount of veg oil (with a fairly high smoke point) and wipe the plate down with absorbent paper in a circular motion, parallel to the grooves, so that very little oil is actually left on the plate. At the same time, this will clean the plate.
On the odd occasion, the hotplate will accidentally get too hot and start smoking, which has a beneficial side-effect, as it burns off some of the grease inside the grooves. I let it cool off and oil again as above.
In this way, I never get any carbon or grease build-up.
- How to clean cast iron crepe hotplate?
- › The Four Pillars of Wine for Beginners 1 hour, 35 minutes ago
- › Chefs... how do you estimate prep time? 2 hours, 36 minutes ago
- › Hi Everyone, I made a recipe for Korean Beef Patties With Rice Cakes 4 hours, 26 minutes ago
- › pizza making 5 hours, 47 minutes ago
- › Question to the owners 6 hours, 25 minutes ago
- › New Restaurant Owners 7 hours, 51 minutes ago
- › March 2017 Cooking Challenge--Party Food! 10 hours, 3 minutes ago
- › Dexsteel? 12 hours, 39 minutes ago
- › What did you have for dinner? 12 hours, 47 minutes ago
- › bread improver?? 13 hours, 55 minutes ago
- › Culinary Institute of America - Hyde Park by hchaz
- › Italian Chef Academy - Rome by jordanfood
- › Tojiro-DP Chef's Knife 9.4" (24cm) by captainbligh
- › Miyabi Morimoto Edition 8-Inch Chef Knife by captainbligh
- › Wsthof Grand Prix II 8-Inch Cook's Knife by captainbligh
- › Global 8-Inch 20cm Cook's Knife by NikoBleau
- › John Boos Newton Prep Master Maple Wood Reversible Cutting Board... by ChrisLehrer
- › The Art of French Pastry by Jacquy Pfeiffer by OCDshaver
- › Norton 614636855653 IB8 1-by-2-by-8-Inch Fine/Coarse India... by Scott Livesey
- › The Board Smith Maple 2″x12″x18″ by tobe999
- › Some Myths About Beef and Cattle
- › Food Safety As Kitchen Culture
- › Cranberry/Orange Parfait with Chocolate Sauce...
- › Vegan Cuisine - It's Not Just Bean Curd...
- › Stuffed Potato Appetizers
- › Caramel Filled Apple Dumplings
- › Chorizo Empanadas with Avocado Cream
- › Crabcake Benedicts with Bacon Hollandaise
- › A "No Turkey" Thanksgiving-Roast Pork
- › Caramelized Cauliflower