I stopped cleaning my flat top with water after a grease fire in my Tulsa kitchen
For years I was told to pour water on a hot griddle to steam-clean it, and I did that every night. Then one evening at my old job, a splash hit a grease trap and we had a small but scary fire that ruined a batch of food. Now I only use a proper grill brick and a dedicated scraper while the surface is still warm, and it works better without the risk. Has anyone else switched their cleaning method after a close call?