If you’re like me, you’ve probably spent a lot of money over the years on the best gas grill in your price range only to discover that it doesn’t cook evenly or hold its heat very well.
You may even have wasted even more money on an expensive electric griddle that barely heats up at all.
Well, there’s good news: You can now get the best of both worlds with a razor griddle! A razor griddle is basically just a heavy-duty flat-top grill with built-in burners and temperature controls.
It has all of the advantages of a gas grill (evenness, heat retention) with none of the disadvantages (flareups).
It’s also easier to clean than any other type of cooking surface—including electric ones—which means less time scrubbing food off your stovetop or countertop and more time enjoying delicious meals.
First, make sure your griddle is clean and dry.
Use a paper towel to dry off any dust or debris that may be on the surface of the griddle.
Do not use a sponge or cloth for this step; it will just leave behind lint, which can cause sticking issues later on in your seasoning process.
Second, heat it up to about 500 degrees Fahrenheit.
This can be done on the stovetop or in an oven. To check the temperature of your griddle and make sure it’s hot enough, use a thermometer to measure how hot your cooking surface is getting.
You’ll want to shoot for around 500 degrees Fahrenheit for this seasoning process–it will help remove any residue left over from manufacturing and give your new griddle a nice smooth surface that makes cleaning easier!
Third, smother it with Crisco shortening.
- You need enough Crisco shortening to cover the entire surface. Don’t skimp, but don’t overdo it either–you want just enough to coat the entire griddle. If you’re using too much and it starts to pool in places, wipe it off with a paper towel before starting to cook with your new razor griddle.
- Do not use any other kind of oil or fat! This will cause whatever food item you are cooking on top of that oil/fat (in this case bacon) to burn very quickly because there is no longer any way for heat from below through into those areas where oil might have pooled up too much during seasoning process.
Fourth, rub the Crisco in with a paper towel or rag.
Fourth, rub the Crisco in with a paper towel or rag. Don’t use a sponge, as it will leave lint behind and make your griddle less effective.
You can also use an old cotton shirt or sock to rub the Crisco into the surface of your griddle instead of using paper towels if you prefer not to waste them this way (though we recommend using rags over clothes because they’re less likely to tear).
Fifth, let the griddle cool down for an hour or so.
Fifth, let the griddle cool down for an hour or so. You don’t want to burn yourself or ruin your griddle. And we all know how quickly Crisco can go rancid if not stored properly!
Sixth, wipe off any excess oil from the griddle.
After you’ve heated the griddle and cooked on it, wipe off any excess oil with a paper towel or rag. Don’t use a patterned paper towel, as this may leave marks on your newly seasoned griddle.
Similarly, don’t use an abrasive sponge or scrubber–it’ll scratch up the surface of your new griddle!
You want to use Crisco because it can withstand being heated to high temperatures without burning.
The Crisco is a brand of shortening. It’s made from vegetable oil, which means it can withstand being heated to high temperatures without burning.
Crisco is used in many recipes and cooking techniques, including baking.
Conclusion
All in all, it’s a pretty easy process that will make your griddle last longer and cook better. You can also use this method on other types of cooking surfaces like woks or pans if they start feeling less than ideal.
