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The Water Cooler
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Any Blackstone Griddle fans???
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<blockquote data-quote="wawazat" data-source="post: 3585763" data-attributes="member: 35603"><p>When I worked at a bar, we had a large square pumice stone and water bottle for our griddle. Get it good and hot, spray it with water and go over it with the pumice stone to get the build up off. After that, a heavily saturated rag would get the last of the residue off, but that was a SS griddle cook top. For a cast iron griddle, I would NOT recommend any abrasion like the pumice stone. For a cast iron griddle top, I would get a sturdy SS scraper to get the thick stuff off, maybe steam it with water and a wet rag, and then oil it down with some food grade flax seed oil while still very hot. Turn the burners off and let it cool with the oil smeared evenly on it. Once cool, wipe off the extra that didnt soak in and store it.</p><p></p><p>Flax seed oil is the best I have found for seasoning and maintaining cast iron. Applied after each use in very thin layers and allowed to cook in, it forms a very hard layer of non stick and moisture protection soaked down into the pores of the iron. I typically do this after every use until it starts looking like the skillet we have from my great grandma with decades of use. You can also restore cast iron to useable form this way. just make sure to scour it if it has been stripped and has any rust at all.</p></blockquote><p></p>
[QUOTE="wawazat, post: 3585763, member: 35603"] When I worked at a bar, we had a large square pumice stone and water bottle for our griddle. Get it good and hot, spray it with water and go over it with the pumice stone to get the build up off. After that, a heavily saturated rag would get the last of the residue off, but that was a SS griddle cook top. For a cast iron griddle, I would NOT recommend any abrasion like the pumice stone. For a cast iron griddle top, I would get a sturdy SS scraper to get the thick stuff off, maybe steam it with water and a wet rag, and then oil it down with some food grade flax seed oil while still very hot. Turn the burners off and let it cool with the oil smeared evenly on it. Once cool, wipe off the extra that didnt soak in and store it. Flax seed oil is the best I have found for seasoning and maintaining cast iron. Applied after each use in very thin layers and allowed to cook in, it forms a very hard layer of non stick and moisture protection soaked down into the pores of the iron. I typically do this after every use until it starts looking like the skillet we have from my great grandma with decades of use. You can also restore cast iron to useable form this way. just make sure to scour it if it has been stripped and has any rust at all. [/QUOTE]
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