Flat top griddles — both outdoor propane models (like Blackstone) and stovetop cast iron griddle pans — are cleaned using the same principle as a wok: scrape and re-season, never soap and soak. The cooking surface needs a maintained layer of polymerized oil (the "seasoning") to be non-stick and rust-free.
After Every Use (Outdoor Flat Top)
- While the griddle is still hot, use a metal scraper to push all food debris and grease toward the grease trap and discard
- Pour a small amount of water on the hot surface — it will steam vigorously; use the scraper to scrub the surface with the steam, loosening any stuck-on food
- Use paper towels held with tongs to wipe the surface clean — it will be very hot
- While the griddle is still warm, pour a thin layer of neutral cooking oil on the surface and spread with a paper towel to coat the entire cooking area
- Allow to cool with the cover on
Stovetop Cast Iron Griddle Pan
- While still warm, use a stiff brush or chain mail scrubber to scrub with hot water — no soap
- Rinse and immediately return to the stovetop burner on medium heat to fully dry
- While warm, wipe a thin coat of oil over the cooking surface
Removing Rust from a Neglected Griddle
- Scrub the rust with steel wool or a chain mail scrubber with a small amount of soap until all rust is removed
- Rinse and dry completely
- Re-season: heat on high, apply thin oil coat, heat until it smokes; repeat 3–5 times for a full re-season
What Not to Do
- Never soak in water or put in the dishwasher
- Avoid cold water on a screaming-hot griddle — the thermal shock can warp the metal