Just unboxed your shiny new Camp Chef griddle and eager to start cooking? You’re probably wondering about the critical first step: seasoning. Does that beautiful steel surface need the traditional seasoning ritual straight out of the box, or is it ready for action? Let’s dive deep into the world of Camp Chef griddle care, from understanding its unique finish to maintaining peak performance for years to come.

Understanding Your Camp Chef Griddle’s Foundation: Steel & True-Seasoned Finish

Camp Chef griddles are built with heavy-duty cold-rolled steel, a material that sets them apart from other outdoor cooking surfaces. This premium construction offers several key advantages:

• Superior Heat Retention: Cold-rolled steel heats up quickly and maintains consistent temperatures across the entire surface, preventing hot spots that can burn food.
• Even Heat Distribution: The thick steel construction (typically 16-gauge) spreads heat uniformly, allowing for precise cooking whether you’re searing steaks or making pancakes.
• Durability: Built to withstand temperatures up to 700°F and harsh outdoor conditions, lasting for decades with proper care.
• Versatility: Suitable for everything from delicate fish to high-heat searing, making it a true outdoor kitchen workhorse.

The Camp Chef Advantage: What is the True-Seasoned Finish?

Unlike raw steel or cast iron cookware that requires extensive initial seasoning before first use, most Camp Chef griddles come equipped with what they call a “True-Seasoned Finish.” This factory-applied seasoning layer serves as your cooking foundation:

• Immediate Protection: Guards against rust and oxidation from the moment you unbox your griddle.
• Ready-to-Cook Surface: Provides basic non-stick properties so you can start cooking right away without extensive preparation.
• Seasoning Foundation: Creates the base layer for building a superior cooking surface over time through regular use and maintenance.

Think of the True-Seasoned Finish as your starting point – it gets you cooking immediately and offers baseline protection, but it’s just the beginning of your griddle’s seasoning journey. The factory finish is applied at high temperatures using vegetable oil, creating a thin but effective protective layer.

Do You Need to Season a Camp Chef Griddle? The Definitive Answer

Yes, absolutely. While the True-Seasoned Finish provides an excellent starting point, ongoing seasoning is essential for optimal performance. Here’s why:

The factory seasoning is a thin, protective layer designed to get you started. To develop the legendary non-stick, rust-resistant surface that makes steel griddles so beloved, you need to build additional layers of polymerized oil through regular use and maintenance.

Regular seasoning is crucial for:

• Enhanced Non-Stick Properties: A well-maintained seasoning layer creates a naturally slick surface that rivals expensive non-stick coatings, making cooking and cleanup effortless.
• Superior Rust Prevention: Essential for outdoor griddles exposed to moisture, humidity, and temperature fluctuations throughout the seasons.
• Improved Flavor: A properly seasoned griddle doesn’t impart metallic tastes and actually enhances food flavors by creating better browning and caramelization.
• Extended Lifespan: Proper seasoning can make your griddle last 20+ years instead of just a few years with neglect.

Bottom line: The True-Seasoned Finish lets you cook immediately, but consistent post-cook seasoning transforms your griddle into a premium cooking surface that improves with every use. Think of it as building layers of protection and performance over time.

Step-by-Step Guide: How to Season Your Camp Chef Griddle After Each Use

The optimal time to maintain your griddle’s seasoning is immediately after cooking, while the surface is still warm. This 5-minute process is the key to building an exceptional cooking surface that will serve you for years.

Step 1: Clean Off Food Residue

While the griddle is warm (but cool enough to work safely – around 200-250°F), use a metal spatula or dedicated griddle scraper to push food particles and grease toward the grease drain. For stubborn residue, use a chain mail scrubber or griddle stone. Pro tip: The warm surface makes cleaning much easier than waiting until it’s completely cool, as grease remains liquid and food particles haven’t hardened.

Step 2: Gentle Wash (When Necessary)

For routine cleaning, scraping is usually sufficient. When washing is needed (after messy cooks or sticky residue), use hot water and a small amount of mild dish soap. Important: Avoid harsh detergents, abrasive pads, or steel wool, as these can damage your seasoning layers. Some griddle enthusiasts prefer using coarse kosher salt as a natural abrasive instead of soap – it’s gentle on seasoning but effective on grime.

Step 3: Rinse and Dry Thoroughly

Rinse completely with hot water, then immediately dry with clean towels or paper towels. For complete moisture removal, turn the heat to low for 2-3 minutes to evaporate any remaining water. Critical: Any remaining water will cause rust within hours, so this step is absolutely non-negotiable, especially in humid climates.

Step 4: Apply a Thin Layer of High-Heat Oil

With the griddle clean, dry, and warm, apply a very thin, even coat of high smoke point cooking oil. The best oils for seasoning include:

• Flaxseed oil (creates the hardest seasoning layer, but expensive – smoke point 450°F)
• Grapeseed oil (excellent balance of performance and cost – smoke point 420°F)
• Avocado oil (highest smoke point at 520°F, great for high-heat cooking)
• Canola oil (affordable and readily available – smoke point 400°F)
• Vegetable shortening (traditional choice, very effective and inexpensive)
• Camp Chef Cast Iron Conditioner (specifically formulated for their products)

Avoid: Olive oil, butter, or low smoke point oils, which can become sticky or rancid. These oils will break down at high temperatures and create a gummy surface rather than proper seasoning.

Using a paper towel held with tongs (for safety), spread a small amount of oil (about 1-2 tablespoons for a full-size griddle) over the entire cooking surface, including edges and sides. The goal is a light sheen, not a puddle – you should be able to see the steel through the oil layer.

Step 5: Wipe Off Excess Oil

This step is crucial and often overlooked by beginners. Use a clean, dry paper towel to wipe off as much oil as possible, buffing the surface until it looks almost dry. You’re not trying to remove all the oil, but rather eliminating excess that hasn’t bonded with the metal. Remember: Too much oil creates a gummy, sticky surface instead of smooth seasoning. The surface should feel slightly tacky but not wet.

Step 6: Heat to Polymerize (Optional but Recommended)

For best results, heat the griddle on medium-high (around 400-450°F) for 10-15 minutes until the oil begins to smoke and the surface takes on a slightly darker, bronze appearance. This polymerizes the oil, creating a harder, more durable seasoning layer. You’ll know it’s working when the smoking stops and the surface looks dry and slightly glossy.

Step 7: Cool and Store Properly

Allow the griddle to cool completely before storage. Store in a clean, dry location with good ventilation. If using a cover, ensure it’s breathable fabric or has ventilation holes to prevent moisture buildup. Avoid plastic covers that can trap condensation.

First-Time Seasoning: Getting Started Right

Even with the True-Seasoned Finish, many experts recommend doing an initial seasoning before your first cook to maximize performance and longevity:

• Clean the griddle with warm, soapy water to remove any manufacturing residue, oils, or debris from packaging
• Dry thoroughly and heat on medium for 10 minutes to ensure complete moisture removal
• Apply a thin layer of oil and wipe off excess aggressively
• Heat until smoking stops (15-20 minutes) – the surface should darken slightly
• Repeat 2-3 times for optimal results, allowing cooling between applications

This initial seasoning session typically takes 1-2 hours but sets the foundation for years of excellent cooking performance.

Troubleshooting Common Issues

Even with proper care, you might encounter these common issues. Here’s how to fix them:

Rust Spots: Light surface rust is normal, especially in humid climates, and easily fixable. Scrub with oil and a chain mail scrubber or fine steel wool, clean thoroughly, dry completely, and re-season the affected area with several thin layers. For heavy rust, use a wire brush or sandpaper before re-seasoning.

Sticky or Gummy Surface: Usually caused by too much oil during seasoning or using low smoke point oils. Heat the griddle to medium-high, scrape off sticky residue with a metal spatula, clean thoroughly with hot soapy water, and re-season with very thin oil layers, wiping off excess aggressively.

Food Sticking: Indicates insufficient seasoning or cooking at too low a temperature. Build up more seasoning layers over several cooking sessions and ensure proper preheating (surface should be 350-400°F for most foods). Also check that you’re using enough cooking oil or fat.

Uneven Seasoning: Normal with use, especially on larger griddles with multiple heat zones. Continue regular maintenance seasoning, focusing on lighter areas, and the surface will even out over time. Some color variation is normal and doesn’t affect performance.

White or Gray Residue: Usually indicates soap residue or mineral buildup from hard water. Clean with hot water and vinegar (1:1 ratio), rinse thoroughly, dry completely, and re-season.