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.
New Rangetop Griddle Question
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Time or use - either will work.
try cooking just oil on it - 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.
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.
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