If you have just done a deep clean, or accidentally prepared acidic food on your Griddle, it's a good time to give your Griddle a new layer of seasoning to protect against rust and ensure that its natural nonstick is in good condition. Follow the simple steps below.
Why does Carbon Steel need seasoning?
When Carbon Steel is not protected with a layer of oil, it becomes vulnerable to moisture and rust due to its high iron content. By applying seasoning, a protective layer of oil is created, which seals the surface and fills the "pores" on your Griddle. This results in the formation of a patina, which gives the surface nonstick properties and prevents rust. It is therefore important to season your Griddle if, for example, it has been cleaned with vinegar or a rough sponge / steel wool.
Make sure to give your Griddle a layer of oil and new seasoning if it has been used with very acidic ingredients.
The Grill Method / Gas Burner Method
Step 1: Clean your Griddle thoroughly
It is important that your Griddle is completely clean and free from rust before you start. Give it a thorough wash in warm water and soap with a rough sponge, brush or steel wool. You can dry it with a piece of kitchen paper to see if the Griddle is clean.
Step 2: Dry your Griddle
When your Griddle is clean and thoroughly dried with a cloth, we need to ensure that the last water molecules evaporate. We do this by slowly heating the pan on the stovetop for 2–5 minutes on low heat, so that the metal's pores open.
Step 3: Apply a thin layer of oil
Remove the pan from the stovetop, and use a piece of kitchen paper to apply a very thin layer of oil over the entire inner and outer surface of the pan. The oil should be a neutral oil such as grapeseed oil, rapeseed oil or sunflower oil. We recommend grapeseed oil because it is relatively cheap, taste-neutral and has a high smoke point of approximately 220℃.
Dry the pan again with a new piece of kitchen paper to ensure you have a very thin layer of oil - the pan should actually look completely dry.
Step 4: Heat your Griddle on a gas burner / grill
Start by heating your Griddle on low-medium heat on a gas burner or possibly directly on a grill if you don't have a gas burner.
If necessary, you can also use an induction cooktop, but here the result depends very much on the quality of the cooktop and the size of the cooking plate, and there is a risk that the pan could warp if it is heated quickly and/or unevenly.
When your Griddle has been slowly heated on low heat, you can turn up to medium-high heat and let it heat for approximately 5-10 minutes. It may smoke a bit, so turn on the hood if you're working indoors. When the oil stops smoking, the pan is done.
Step 5: Let your Griddle cool down
When your Griddle has been seasoned, you can let it cool down slowly on the stovetop/grill. Wait until it is completely cooled before putting it away.
Your pan is now ready to use - or you can repeat the process a couple more times if you want a stronger seasoning. If you give your pan multiple layers of seasoning, you should not wash the pan between each application - just apply a new layer of oil on top.
Oven Method
Another method you can use to season your Griddle is the oven method.
Here you should again use an oil such as grapeseed oil and follow the same steps to clean your Griddle.
Step 1: Clean your Griddle thoroughly
It is important that your Griddle is completely clean and free from rust before you start. Give it a thorough wash in warm water and soap with a rough sponge, brush or steel wool. You can dry it with a piece of kitchen paper to see if the Griddle is clean.
Step 2: Dry your Griddle
When your Griddle is clean and thoroughly dried with a cloth, we need to ensure that the last water molecules evaporate. We do this by slowly heating the pan on the stovetop for 2–5 minutes on low heat, so that the metal's pores open.
Step 3: Apply a thin layer of oil
Remove the pan from the stovetop, and use a piece of kitchen paper to apply a very thin layer of oil over the entire inner and outer surface of the pan. The oil should be a neutral oil such as grapeseed oil, rapeseed oil or sunflower oil. We recommend grapeseed oil because it is relatively cheap, taste-neutral and has a high smoke point of approximately 220℃.
Dry the pan again with a new piece of kitchen paper to ensure you have a very thin layer of oil - the pan should actually look completely dry.
Carefully place the oiled pan in the oven and place it upside down on the middle rack.
Step 4: Heat your Griddle in the oven
Turn on your oven to 230°C. The oven temperature should be slightly above the smoke point of your oil or wax - we usually use grapeseed oil and heat the oven to 230°C, but if you are using an oil with a higher smoke point, the oven should be hotter.
Let the pan sit in the oven for one hour at the appropriate temperature.
There may be some smoke along the way - that's completely fine, it just means the oil is being seasoned.
Step 5: Let your Griddle cool down
After one hour, turn off the oven and let the pan sit in the oven until it is completely cooled.
Your pan is now ready to use - or you can repeat the process a couple more times if you want a stronger seasoning. If you give your pan multiple layers of seasoning, you should not wash the pan between each application - just apply a new layer of oil on top.
