HOME > Chowhound > Cookware >

Discussion

Seasoning an cast iron griddle pan

  • 8

Save for Emeril's face and logo on my new all-clad 2-burner reversible griddle pan, I think I'm in love. I have a question however...It's cast iron, though says its enameled...do i treat the griddle as I do all my cast iron pans (no soap, plastic scrubbie and oil after use) or do I wash it with soap?...the instructions state to wash in hot soapy water but I'm physically unable to put cast iron in a soapy sink. Aside from the clean-up, the griddle is dream come true...anybody else have experience with this type of cast iron?

  1. Click to Upload a photo (10 MB limit)
Delete
  1. That's weird, I can't find any Emeril cast-iron products that are also enamelled. I just see pre-seasoned, which still probably shouldn't be soaped.

    Is it this one? http://www.cutleryandmore.com/details...

    1. I think this is the one I got from BedBathandBeyond...the brochure inside states that its enamelled and the texture way different than cast iron (it's kind of rocky feeling)...and it states the hard enamel coating blocks "the rust formation that can sometimes occur with cast iron cookware".

      http://www.bedbathandbeyond.com/produ...

      1. Looks like the Emeril folks developed a 100% rust proof griddle pan so the 75% of people who don't know how to use cast iron can't mess it up. As long as it's truly enamled, you're fine - it's pretty hard to mess up as long as you don't drop it.

        Aside from that you could have purchased a Lodge cast iron pan for about $18 at your local hardware store.

        1 Reply
        1. re: HaagenDazs

          The pan's pretty awesome (no really, its a crappy apartment dweller's dream, save for the smokeout) though I'm a cast iron junkie, which is why i'm totally confused by the enamel.so i'm assuming it won't season or develop a patina...correct assumption? I still don't wash it with soap, can't bring myself to it, just wondering if there was a better way.

        2. The good news is that you don't have to worry about washing it (you can put the pan in the dishwasher if you want to), the bad news is that it won't season.

          1. Is this pan griddle, grill, or both? I'm suspecting the latter, as the OP says it's reversible. At any rate, both of those kinds of pans have somewhat different requirements from the skillets. A flat griddle should properly be greased lightly while it's hot, either by having the oil or shortening wiped on with a paper towel between batches, if you're making pancakes, potato cakes, fish cakes or the like, or as butter applied to the bread if you're making grilled-cheese sandwiches. You can usually clean this surface by simply running it under hot water, scrubbing as necessary with a plastic scrubber, then drying off. As for the ribbed grill pan, this really has to be washed between uses, because otherwise gunk will build up between the ridges - this is what's happened to my pa-in-law's grill pan, which he stubbornly refuses to wash. When you use it, get it good and hot and then brush oil onto the surface, then grill your food. Wash it afterwards, using a bit of detergent if you have to, and scrub the accumulated goop out from between the ribs. I have a big gnarly polypropylene-bristled scrub-brush that's great for this.