Know your surface
- Rolled or carbon steel (most freestanding griddles and many drop-in units): needs seasoning, rusts if left bare, gets better with use.
- Stainless steel (some built-in griddles and commercial-style plates): doesn't need seasoning in the same way, resists rust, but food sticks more and it shows heat tint.
- Chrome-plated steel (some premium built-ins): very easy to clean and doesn't rust, but scratches and dents easily. Never use metal scrapers that gouge, and never season it with oil the way you would steel.
- Ceramic or nonstick-coated: no metal tools at all, no seasoning, gentle cleaning only.
Check your manual if you're not sure. Using steel care methods on chrome, or vice versa, causes most of the damage people bring us.
Seasoning a new steel griddle
- 1
Wash once
New griddles ship with a protective oil coating. Wash the top with warm soapy water, rinse and dry thoroughly. This is the only time soap should touch it for a long while.
- 2
Heat it up
Turn all burners to high for 10 to 15 minutes. The steel will start to discolor, turning brown or bronze.
- 3
Apply a very thin coat of oil
Use a high-smoke-point oil (canola, vegetable, flaxseed, or a commercial griddle conditioner). Pour a couple of tablespoons and spread it over the whole top, edges and sides included, with a folded paper towel held in tongs. Then wipe it back off until it looks almost dry.
- 4
Let it smoke off
Leave the burners on high until the oil stops smoking, usually 15 to 30 minutes.
- 5
Repeat
Do three to five rounds of oil and smoke-off. The surface should turn dark brown to black and look satin, not sticky.
Cleaning after each cook
- 1
Scrape while hot
With the burners still on low or just turned off, scrape food and grease toward the grease trough with a flat metal scraper held at a low angle.
- 2
Steam stuck bits
Squirt a little water on stubborn spots while the surface is hot. The steam lifts residue. Scrape again. Don't flood the griddle; a little water goes a long way.
- 3
Wipe
Wipe the surface with paper towels held in tongs.
- 4
Oil lightly
Spread a very thin film of oil over the warm surface and wipe off the excess. This protects the steel until the next cook.
- 5
Empty the grease cup
Grease cups and troughs fill fast on a griddle. Empty them every cook or two, and never let grease harden in the trough.
Troubleshooting the surface
| Problem | Cause | Fix |
|---|---|---|
| Orange rust spots | Moisture on bare or thinly seasoned steel | Scrape, scrub with a griddle stone or fine steel pad, wipe clean, re-season |
| Sticky, gummy surface | Too much oil applied during seasoning | Heat on high for 20 to 30 minutes to burn it off, scrape, then re-oil very thinly |
| Black flakes on food | Old carbonized buildup flaking off | Scrape thoroughly while hot; if bad, strip and re-season |
| Food sticking | Weak seasoning or cooking at too low a heat | Add a few seasoning rounds; preheat fully before cooking |
| Hot and cold zones | Normal near edges; uneven burners or a blocked burner | Use zones to your advantage; if one burner is weak, check it for blockage |
| Warped top | Extreme heat on one side only, or water on a very hot surface | Minor warping is common. Severe warping may need a replacement top. |
Rescuing a rusty griddle
It looks bad but usually isn't. Most rusty griddles come back in an afternoon.
- 1
Heat and scrape
Heat the griddle on medium for 10 minutes, then scrape off as much loose rust and flaking seasoning as possible.
- 2
Scrub with oil
Turn off the burners. Pour on some oil and scrub with a griddle brick, pumice stone, or medium-grit sanding screen. The oil helps lift the rust. Wipe it away with paper towels and repeat until the towels come up clean.
- 3
Wipe clean
Wipe the surface with a damp cloth to remove grit, then dry by heating.
- 4
Re-season
Follow the seasoning steps above, three to five rounds.
Stainless and chrome griddles
Built-in stainless or chrome griddles in an outdoor kitchen don't need oil seasoning. Clean them with a flat scraper (plastic or a soft metal designed for chrome, never a sharp blade on chrome), hot water, and a biodegradable degreaser when needed. Dry them after cleaning to avoid water spots from LA's hard tap water. Our degreaser guide covers what's safe on each surface.
If a built-in griddle has uneven heat, burners that won't light, or a top that's pitted or warped, our griddle service covers burner and ignition repair and deep cleaning.
Common questions
Can I use soap on my seasoned griddle?
A tiny amount of mild dish soap won't destroy good seasoning, but it's rarely needed. Heat, a scraper and water handle daily cleaning.
What's the best oil for seasoning?
Any high-smoke-point oil works. Thin coats matter more than which oil you use.
Should I cover my griddle?
Yes, especially near the coast. A hard lid plus a breathable cover is ideal. Make sure the top is dry and lightly oiled first.
My griddle burner won't light. What should I check?
Battery in the igniter, propane level, and whether the regulator went into bypass. If one burner won't light while others do, check it for spider webs. See our grill won't light page.
Related guides and repairs
Cast Iron vs. Stainless Grates
How cast iron, porcelain-coated cast iron and stainless steel grates compare for searing, upkeep and lifespan, plus how to care for each.
Care & how-toSalt Air and Your Grill: Coastal Care
What salt air does to grills near the Los Angeles coast, which parts go first, and a realistic routine that adds years to a coastal grill.
Care & how-toDo Grill Covers Help or Hurt?
Grill covers can protect a grill or quietly rust it. Here's how to tell which, what to buy, and how to use one in LA's coastal fog, sun and ash.
Care & how-toOutdoor Kitchen Maintenance Checklist
A practical maintenance checklist for the whole outdoor kitchen: grill, side burners, fridge, sink, countertops, cabinets, lighting and gas, organized by how often.
Care & how-toEco-Friendly Grill Degreasers: What Works
An honest look at biodegradable and non-toxic grill degreasers: what cuts grease, what doesn't, what's safe on each surface, and where the dirty water should go.
RepairRust & Corrosion Repair
Surface staining, pitting and rusted-out parts treated or replaced, with an honest call on what can be saved.
RepairGrease Tray & Drip Pan Repair
Rusted, warped and overflowing grease trays and drip pans replaced, and the grease path cleared so it drains where it should.
RepairGrill Won't Light
Clicking with no flame, no spark at all, or a burner that only lights with a match: what causes it and how we fix it.
RepairUneven Heat & Hot Spots
One side burning, the other barely warm: clogged ports, damaged burners and warped heat plates found and fixed.
Griddle need more than oil?
Call or text, or send a couple of photos. We service built-in and freestanding griddles.