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New Rangetop Griddle Question

post #1 of 6
Thread Starter 

I just got a 48 inch rangetop with a 12 inch griddle and I am in love with the griddle!  I seasoned it following the manufactures recommendations but I am wondering how to get a nice black patina on it like you see in on most cooking shows. I so want that non stick flavorful surface to cook on!  I know that a restaurant griddle gets a whole lot more use than mine, is it just a time thing to build up the patina? Any thoughts are greatly appreciated.

post #2 of 6

Time or use - either will work.

 

try cooking just oil on it - better yet just keep cooking bacon and then freezing the done stuff.

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"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

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"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

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post #3 of 6
Quote:
Originally Posted by MichaelGA View Post

 

 better yet just keep cooking bacon and then freezing the done stuff.

 

My experience the last few years is that the packaged, name brand bacon isn't all that non-stick, probably has been cured with a fairly high sugar content.  The thick sliced stuff I get from the meat counter works better.  But the thinner slices are better on bacon cheeseburgers, which I eat about 3 times a year.

 

mjb.

Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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post #4 of 6

bacon was just a fun yummy thing to cook.

 

Better off with a block of crisco but it doesn't fry up or taste so nice.

----

 


"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

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----

 


"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

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post #5 of 6
Thread Starter 

What do you mean when say "cook oil on it"?  Should I just put some crisco on it and let it just stay on.  What temp should i turn it on to?  

post #6 of 6

temp really doens't matter much - but start with 350 - higher temps will be faster but tend to produce more smoke and potential for flames

 

smear crisco all over it - cook until it starts to smoke

 

lightly wipe of the excess with a scraper and let the remainder get really brown

 

let it cool, wipe with a lint free towel and then repeat

 

you want to build each layer up very thinly or you will get bumps/lines and grooves building up

 

a good sharp wide scraper can remove some of these if they develop... just don't scrape it down to the bare metal again

 

i've used 12" carbon steel dry-wall scraper to make the job go faster but smaller will work

 

go easy and slow or you'll have to re-do it

 

repeat this 4-6 times and you should get a really nice dark brown burnished color - like that on a good wok 

 

over time it will turn black

----

 


"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

Reply

----

 


"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

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