Expert: Tina Addair - 4/20/2002

Question
Hi Tina
I hope you can help settle a disagreement between my business partner and myself.  We own a mobile catering unit between us serving burgers, hot dogs etc.  Not exactly high cuisine I know, but our customers seem to enjoy it.
Our problem is with griddle maintenance.  I prefer to work on a well-seasoned griddle.  He believes that unless the griddle is stoned back to bare metal several times a week it is 'dirty'.  I believe that the black coating which builds up is carbon, not dirt.  
Who is right?  Is he going a bit OTT with the cleaning?  Am I a slobby cook?  Or is it simply a matter of personal preference?  Also, apart from the problem of food sticking, I am concerned that the frequent stoning will degrade the metal and could damage the griddle.
I hope you can help.  Thanks in advance.

Sharon Rogers


Answer
Hello Sharon!  Well, to be perfectly honest, neither one of you are exactly right.  I know where you're coming from about preferring the griddle to be well seasoned, and you are correct about the build up not being "dirt", but as with a grill, it must be well maintained.  The buil up will cause your food to taste "ashy".

As for stoning it several times a week, this is a bit rough on kitchen equipment.  Keep a grill brush handy and scrape it a couple of times throughout the night and at the end of the night.  This will keep the build up down.  Depending on the volume of cooking you do, I wouldn't use a stone on it more than once a week at the very most, to keep the griddle looking nice.  If a health inspector comes and the griddle has build up all over it, you will have points taken off.

To solve your problem of the food sticking, keep several cans of restaurant quality non-stick spray on hand.  Spray it on both sides of the food, not the griddle.  I think you'll find this works well and does not affect the flavor of the food.  

Hope this helps settle your argument.

Tina K. Addair