I have this griddle, and I am thinking I need to re-season it, or maybe I am not cleaning it right, I am not using soap...:) Things are sticking.
1124087
it needs to be seasoned more than once, and reseasoned occasionally, but it doesn't off-gas flurocarbons like the non stick pans, which are toxic if overheated
1124088
I use soap and it seems to be ok. However, I did have a spot that was sticking so I added a little oil to that spot and re-seasoned it. It seemed to work.
1124089
I get best cooking results using a high heat fat such as ghee to prevent sticking. For cleaning if something does stick I use BarKeepers friend powder and a plastic scrubber but scrub lightly. Usually letting the griddle soak on the counter top with a little water will loosen anything stuck on. Always dry the griddle on heat and apply some oil all over the cooking surface lightly so it's ready for next use.
1124090
Mine is for sure not completely non-stick. But it tends to get that way when inlaws come and SCRUB it. Maybe cook a few rounds of bacon on it? :-)
1124091
I use metal spatulas on mine...also make sure your oil is hot before adding food. Never use a spray oil. I prefer peanut or grapeseed oil. Something with a high smoke point. It is more like a wok than cast iron. For cleaning I use steel scour pads (not soap pads, not steel wool) to break up any major issues I might have. Also a green scotch brite pad. Usually just a damp cloth does it for me though. What are you trying to cook that sticks so badly? I suggest putting it in the oven with a light coat of grapeseed oil on about 250*F for about an hour....rubbing it with a little more after thirty minutes. Hope this helps. I use metal spatulas on mine...also make sure your oil is hot before adding food. Never use a spray oil. I prefer peanut or grapeseed oil. Something with a high smoke point. It is more like a wok than cast iron. For cleaning I use steel scour pads (not soap pads, not steel wool) to break up any major issues I might have. Also a green scotch brite pad. Usually just a damp cloth does it for me though. What are you trying to cook that sticks so badly? I suggest putting it in the oven with a light coat of grapeseed oil on about 250*F for about an hour....rubbing it with a little... » Read More I use metal spatulas on mine...also make sure your oil is hot before adding food. Never use a spray oil. I prefer peanut or grapeseed oil. Something with a high smoke point. It is more like a wok than cast iron. For cleaning I use steel scour pads (not soap pads, not steel wool) to break up any major issues I might have. Also a green scotch brite pad. Usually just a damp cloth does it for me though. What are you trying to cook that sticks so badly? I suggest putting it in the oven with a light coat of grapeseed oil on about 250*F for about an hour....rubbing it with a little more after thirty minutes. Hope this helps. « Show Less
681309
If you feel the need to use soap (and sometimes I do if what I cook in it is super greasy). Use only what you need to get the grease off. Leave some behind as it helps season the pan. I wouldn't bother with any cleaners or scrapers, you don't need them. Soak your pan if something really gets stuck. If it's seasoned well enough before you cook with, it should wipe off after soaking. Always towel dry your pans and rub vegetable oil all over it before storing it. This keeps it seasoned and won't rust. Happy cooking!
396477
I wouldn't think so. Just be sure you grease and flour it before baking in it next time. I have put mine in dishwasher and didn't seem to bother it. I have had mine for many years (30+). Try washing it by hand to see if that helps any. Sometimes the new dishwashing soaps leave a residue on things.
309322
Thats not good! We bought it and have used it a lot - and no problems. If you got it from Amazon, have you contacted them first to see it you go through them or Weber? Have you cleaned it off with a brush? Maybe its clogged.
2036456
Make sure you are using salted butter. It might be too the quality of the butter keeper. I have used one for years and love it.
595282
I must admitt, I've not had this experience, so I really cannot answer. But I think you've been given some good advice by Louis A., and Homer G. I have been under the impression, that like cast iron, the surface of this iron also needs to be 'seasoned'. I hope you'll post your end results to help anyone else who encounters the same issue? Best Wishes.
716488
That doesn't sound like your pan was properly sealed or finished. You should be able to use nonabrasive scrubbies and the pan should be like new. I've used mine for years and only had issues when someone used them on high even after they were told these pans don't need high heat. If you follow Pinterest do a search and you might find a cause and/or diy fix. Good luck and I will add any ideas I find.
2133377
We had a couple things stick the first time, but as it became more seasoned it's been wonderful. I think it just takes time...my wife uses only cast iron and she says it takes time.
768122
Hi Carol, you more than likely need to cook with lower temperature. If I cook any higher than med-low food starts sticking. At that level pretty much nothing sticks. If you are still having issues, you may have to re-season the pan. There are tons of articles on the net on how to do this.
2257562
I used a two burner griddle on it this past weekend, with the gridle pretty uch covering the whole cooktop. The first day everything went fine. The second day not so much. I must have had the heat higher on the second morning because after I finished cooking and removed the griddle, I saw the grill surface had a 3 inch round sunken/melted portion. I was not happy, but it was my fault. The instuctions caution against this very usage. The grill is probably still usable , but I may get a new one anyway if I can find one. I see they actually have a griddle surface that replaces the grill as well. I do think a pot would be okay, but it might not heat as well on the grill part as the burner part. I used a two burner griddle on it this past weekend, with the gridle pretty uch covering the whole cooktop. The first day everything went fine. The second day not so much. I must have had the heat higher on the second morning because after I finished cooking and removed the griddle, I saw the grill surface had a 3 inch round sunken/melted portion. I was not happy, but it was my fault. The instuctions caution against this very usage. The grill is probably still usable , but I may get a new one anyway if I can find one. I see they actually have a griddle surface that replaces the grill as... » Read More I used a two burner griddle on it this past weekend, with the gridle pretty uch covering the whole cooktop. The first day everything went fine. The second day not so much. I must have had the heat higher on the second morning because after I finished cooking and removed the griddle, I saw the grill surface had a 3 inch round sunken/melted portion. I was not happy, but it was my fault. The instuctions caution against this very usage. The grill is probably still usable , but I may get a new one anyway if I can find one. I see they actually have a griddle surface that replaces the grill as well. I do think a pot would be okay, but it might not heat as well on the grill part as the burner part. « Show Less
1691632
Did you use a cooking spray on it before you used it. That's not good. It can cause stains that are very difficult to remove and clean. A scouring pad should do the job with some soap. Barkeep's Friend should certainly help. If all fails use an SOS pad.
1750431
A number of factors could be happening here. Could it be caused by your recipe? Is the finish breaking down? Perhaps a strong dish washing detergent is the culprit. The pan is a high quality part of my kitchen and I would suggest a light spray of something like Pam before baking.
1892971
I've not had any issues with that. The challenge I've had is just finding the correct amount of flour to prevent sticking, and I think that will improve over time as it gets seasoned.
965341
Not too bad to clean because it's outdoors. It will grill without sear marks. I would suggest keeping the griddle inside because mine did rust even being seasoned with oil and a cover!
433526
If its something stuck on I will scrub with a scouring pad or heat it up with some water in it and it'll come off. Then once dry oil it up and I store it in my stove.
1736217
After it cools, I use a dish rag and mild dish detergent. I rub dry with a paper towel and coconut oil. The coconut oil seems to help take the stickiness out if you happened to cook something that caused that. It doesn't totally come out, but it's better and the more you use the coconut oil, the better the pan gets. I'm not as happy with that aspect of the pan (that it gets sticky/tacky)...I feel it requires more work than just a stainless steel pan.
1595921
Well; if you have the non-stick one, I hope that you didn't use anything abrasive (like Brillo) on it because that will totally wreck it. That said, it is not really nonstick -- it's semi-stick. That means that mine -- used according to their directions and cleaned their way too -- will not ever look like it did when new (less than a year ago). But it will get pretty clean if you let it sit in the sink with hot water and dish soap in it for a few hours and then use a Scotch (or similar) scrub sponge with the blue scrubber side on it. But, sadly, it is neither nonstick nor easy to clean.