If you’ve recently purchased a new griddle, you’re probably eager to get it seasoned and ready for some serious cooking. Seasoning your griddle in the oven is a great way to ensure an even, durable non-stick surface.

Plus, it’s pretty simple! In this guide, I’ll walk you through the steps to season your griddle in the oven, ensuring it’s prepped for many delicious meals to come.

Why Season Your Griddle?

Seasoning your griddle is crucial. It creates a non-stick surface, preventing your food from sticking and making cleanup a breeze. It also helps to prevent rust, extending the life of your griddle.

Think of seasoning as giving your griddle a protective armor. Without this layer, your griddle would be vulnerable to rust and your food would stick, making cooking and cleaning a real hassle.

Materials Needed

Before we get started, gather these materials:

• Your griddle (of course!)
• High smoke point oil (like vegetable oil, canola oil, or flaxseed oil)
• Paper towels or a clean cloth
• Oven mitts or gloves
• Aluminum foil (optional, for oven protection)
• A baking sheet (to catch any drips)

Choosing the right oil is essential. High smoke point oils like vegetable oil, canola oil, and flaxseed oil are ideal because they won’t burn at the temperatures needed to properly season your griddle. Avoid using butter or olive oil, as their low smoke points can lead to a sticky, ineffective seasoning.

Preparation

First things first, you need to start with a clean griddle. If your griddle is brand new, a quick wash with warm soapy water will do. For those using a previously owned griddle, make sure it’s free of any old food residues or rust.

You can use a mild dish soap and a non-abrasive sponge for cleaning. Once clean, dry it thoroughly with a towel or by placing it in a warm oven for a few minutes.

Step-by-Step Guide to Seasoning in the Oven

Step 1: Preheat Your Oven

Set your oven to 375°F (190°C). This temperature is ideal because it’s hot enough to bake the oil onto the surface without causing it to smoke excessively. Preheating the oven ensures an even temperature throughout the seasoning process.

Step 2: Apply Oil to the Griddle

Pour a small amount of your chosen high smoke point oil onto the griddle. Using a paper towel or cloth, spread the oil evenly over the entire cooking surface, including the sides.

The key here is a thin, even layer – too much oil can result in a sticky residue. Make sure to cover every inch of the cooking surface to ensure a uniform seasoning.

Step 3: Bake the Griddle

Place the griddle upside down on the middle oven rack. This helps prevent oil from pooling on the cooking surface. You can place a sheet of aluminum foil or a baking sheet on the rack below to catch any drips. Bake the griddle for one hour.

This process allows the oil to polymerize, forming a hard, non-stick coating. The heat causes the oil to bond with the metal, creating a durable surface that improves with each use.

Step 4: Cool and Repeat

Turn off the oven and let the griddle cool inside. Once it’s cool enough to handle, you can repeat the oiling and baking process 2-3 more times for a stronger seasoning.

Each layer of seasoning builds on the previous one, creating a more resilient non-stick surface. Be patient during this process – the more layers you add, the better your griddle will perform.

Tips for Maintaining a Seasoned Griddle

To keep your griddle in top shape:

• After each use, clean it gently with warm water and a cloth. Avoid using soap or abrasive scrubbers as they can strip away the seasoning.
• Reapply a thin layer of oil after each cleaning to maintain the non-stick surface.
• Store your griddle in a dry place to prevent rust. If you live in a humid area, consider placing a packet of silica gel in your storage area to absorb moisture.

Common Mistakes to Avoid

Over-oiling or Under-oiling: Both can cause issues. Too much oil can make your griddle sticky, while too little can lead to uneven seasoning. Aim for a thin, even coat to achieve the best results.

Using the Wrong Oil: Stick to high smoke point oils. Oils like olive oil have lower smoke points and can burn, affecting the seasoning process and leaving a sticky residue.

Not Allowing Proper Cooling: Letting the griddle cool completely between coats is essential for the oil to properly bond with the surface. Rushing this process can result in a less effective seasoning.

Skipping the Initial Cleaning: Always start with a clean griddle. Any residue or rust will interfere with the seasoning process, preventing the oil from bonding properly with the metal.

Additional Tips and Tricks

• Use a Thermometer: If you’re unsure about your oven’s temperature accuracy, use an oven thermometer to ensure it’s at the right heat for seasoning.
• Ventilation: Seasoning can create some smoke, so make sure your kitchen is well-ventilated. Turn on the exhaust fan and open windows if necessary.
• Regular Maintenance: The more you cook on your griddle, the better the seasoning will get. Cooking fatty foods like bacon can help to naturally build up the seasoning.

Conclusion

And there you have it! Seasoning your griddle in the oven is a straightforward process that pays off with a durable, non-stick cooking surface. By following these steps and tips, your griddle will be ready for all the delicious meals you can dream up.