Ex-line cook's tip about seasoning flat tops saved my breakfast shift

I had a retired line cook from a diner in Cleveland come in last Thursday and watch me scrape down the flat top. He told me to stop using the brick on it while it's hot and instead let it cool, wipe it with a vinegar towel, then oil it thin. I tried it that same night and the next day's eggs slid like butter, no sticking at all. I've been doing the hot brick method for 2 years and this change took 10 minutes off my cleanup too. Has anyone else switched up their flat top routine and seen a difference?

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leow9014d ago

Wait, you mean I've been burning my knuckles on that hot brick for nothing? Same thing happened to me last month, once I let the top cool down and oiled it, my pancakes stopped tearing up completely.

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