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The old line cook at a diner in Reno said to season the flat top while it is still hot, and my new guy says cold, so who is right?
I picked up a used 36 inch flat top for my food truck about 4 months ago, and the guy I bought it from, who ran a diner in Reno for 20 years, told me to always scrape and season it while it is still screaming hot, like right after the lunch rush. I did it his way for a while and the surface stayed slick as glass, no sticking eggs, nothing. Then I hired a younger cook in March who trained at a chain and he swears you have to wait until the griddle cools down to warm, or you bake the oil on too thick and it flakes off into the food. So now I have two people telling me opposite things and both of them have worked way more service than me. Last Tuesday I did it cold like he said and my pancakes stuck so bad I had to scrape for 20 minutes. But maybe I did it wrong? I want to hear from people running real volume, do you season hot or cold, and does the type of oil actually matter here or is that a whole other argument?
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john_singh23d ago
I read somewhere that the seasoning layer builds better when the metal is hot enough to open up, so the oil sinks in instead of sitting on top. Your Reno guy was probably right, and the cold method might work on some griddles but not the one you have.
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