How to Season a Griddle Before Use

A new griddle must be seasoned with oils before it can be used.

New cast iron pans, skillets and griddles must be seasoned before use. Seasoning is the process of filling the surface grooves of the iron with oils, which build up into an even surface layer. The more even the surface, the smoother and more non-stick the pan or griddle becomes. Although new pans must be seasoned before use, they also continue to season with every use: each time you cook with oil, the pan is seasoned a little more. Quality in cast iron grows only with years of use.

Things You'll Need

• Cast iron griddle
• Oil
• Oven
• Baking tray
• Aluminum foil or parchment paper

Instructions

1. Wash the new griddle with soap and water, and dry it. Pour one to two tablespoons of vegetable oil (any type), shortening, lard, butter or coconut oil onto it. Rub the oil into the griddle with a clean cloth, making sure that it sticks evenly. Use only enough to make a thin coat on all inner surfaces. You don't want puddles, globs, or missed spots.

2. Line a baking sheet with aluminum foil or parchment paper to act as a dripping pan for the griddle as it seasons. Place the griddle on top of the baking sheet upside down to allow the excess oil to fall off. The oil that does not fall off remains inside of the surface grooves by filling in any inadequacies.

3. Preheat the oven to about 400 degrees Fahrenheit. Place the upside down griddle inside and "cook" for about 45 minutes.

4. Remove the griddle and allow it to cool near a window. Do not run it under cold water or it will crack. Leave the oven on while the griddle is cooling because you are going to do the whole process over again several times. Once the griddle has cooled to room temperature, repeat the oiling, cooking and cooling two to three more times. The amount of repetitions is up to you. However, remember that with each repetition the seasoning grows stronger.

Tips & Warnings

• After seasoning the griddle may look slightly orange and discolored. This will disappear after the first time you cook in it.

• If you do not have time to repeat multiple seasonings, remember that every time you cook on it you are seasoning it. The more used and older the vessel, the more seasoned it becomes.

References

• What's Cooking America: The Irreplaceable Cast Iron Pans