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I finally watched our line cook spray the flat top with a squeeze bottle, not the sprayer, and now I get it
One of our guys on the grill line at the diner here in Boise always used a plastic squeeze bottle of oil instead of the pump sprayer we keep by the flat top. I figured he was just being lazy or wasting product, since a bottle costs us about $2 to refill and the sprayer cans run $6 each. But he showed me how the sprayer pushes oil into the corners and makes the whole surface tacky uneven, while the bottle lets him hit one zone at a time. Now our seasoning on that griddle holds way better and we toss fewer spray cans. Anybody else made that switch on their flat top, or am I late to this?
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