r/griddling

Marshalls in La Verne, CA. Looks great as far as I can tell.

This is the best product to keep your flat top clean because

YOU 👏 DON’T 👏 SEASON 👏 STAINLESS 👏 STEEL

Great first grill! Still need to figure out the perfect burger temp for the griddle.

I just got a Weber Slate. Seasoned it and then made teriyaki chicken and zucchini. Scraped it after it cooled and then added water when it was hot to get the more stubborn stuff. There's still dry black areas and tiny brown spots afterwards. First timer with a griddle, be gentle. 😜

Shaved steak, peppers, onions, seasoning, and baguettes.

Edit: Provolone cheese (hidden- only had 4 slices for 4 sandwiches). 😞

25x16 griddle insert: https://a.co/d/0d1IjygT

I just got my Members Mark Pro Series griddle and by the looks of it I have over seasoned the griddle. What can I do so fix this? I’ve already scraped and applied a thin layer.

I did want to note this is my first griddle and I might be over thinking.

Any help is appreciated! Thanks!

Just recently purchased the Members Mark Pro Series 5 Burner from Sam's club. Really impressed with this as far as the build quality, price and features. I have no choice but to store it outdoors. It did come with a cover that feels like it may last a year or two so it's okay for now. I have seasoned it and made a few burgers on it only once so far then cleaned and put more oil on afterwards. Had a bit of rain yesterday and opened the cover today and had no rust. There was noticeable condensation on the front of the doors though.

Are there any best practices for outdoor storage with a cover when you know rain is coming? Should you leave the bottom "open" to allow more air in it? Or keep it closed with the velcro? Is it best to let it warm up and lay another light coat of oil the day after rain? Any tips and info is much appreciated! Thank you.

First griddle here 👋🏽. I'm super hype about it after cooking on my friends.

Basically I'm leaning on the wood but I'm wondering if it'll get doodoo more quickly than the ss+abs. Also, do SS+ABS leach shitty chemicals? I'm trying to be aware of plastics etc now that there's science backing up how awful it is :/.

I've shopped around Amazon and I think this is probably the best deal on what looks like a pretty good variety of tools.

Any thoughts or recommendations?

Got the 36 after reading and watching a ton of reviews. I typically cook for between 4 and 6 every night so didn't want to run out of real estate. Learning curve for sure, but getting the hang of it pretty quick. Delicious food is a great motivator for me!

I ordered couple of accessories this weekend for my Weber Slate that have proven super helpful. Magnetic trash can and paper towel holder that won’t interfere with the grill cover as well as a silicone mat for prepping.

Been using a griddle insert on my grill for the past few years. Feels like Christmas morning

Hey everyone. You'll recognize this griddle from another recent post.

I got this for 80 bones and I'm pretty stoked about it.

I've cleaned it well with a brass brush getting the heavy stuff off. The consensus was basically that I've gone far enough and I can pretty much start seasoning it now. However, I want to really bring this to the maximum level of clean that I can get before it's first seasoning, getting it as uniform as possible. So my question is what is the procedure for the deep clean?

Do i keep going with the wire brush?

A friend told me to heat it up to 350 and start *really* scrubbing with the brick thing with some oil added.

I'd like to see what everyone here's got to say because this is a good community.