How to maintain a carbon steel griddle
Time: about 10 min
A carbon steel griddle needs a little care and repays it with a surface that gets better every time you cook. Here is the routine, from the first rinse to the oil after washing up.
Short answer
Maintain a carbon steel griddle by heating it gently with a little butter or rapeseed oil, letting it cool after cooking and cleaning it with hot water and no washing-up liquid. Scrape off food residue, dry the griddle thoroughly straight away, including the underside, and wipe on a few drops of neutral cooking oil. Never leave it to air-dry or soak, as carbon steel can start to rust.
What you need
- Carbon steel griddle
- Stainless steel scraper
- Hot water
- Dish brush, no washing-up liquid
- Tea towel or kitchen paper
- Neutral cooking oil
How to do it
- Rinse before first useThe griddle comes pre-seasoned and ready to use. Rinse it with warm water and dry it thoroughly before you cook on it for the first time.
- Heat it gentlyAdd a little butter or rapeseed oil and start on low heat. Turn it up gradually – carbon steel conducts heat very efficiently, so you rarely need the highest settings.
- Let it cool downLet the griddle cool when you have finished cooking. Never run cold water over a hot griddle, as the sudden change in temperature can make it warp.
- Scrape off food residueLoosen any residue with the scraper. All kinds of kitchen utensils can be used on the griddle, including metal ones.
- Clean with hot waterRinse and brush the surface with hot water. Do not use washing-up liquid, and never put the griddle in the dishwasher.
- Dry at once – underside tooDry the griddle with a tea towel or kitchen paper right after cleaning, including the underside and handles. Never let it air-dry, or the carbon steel may start to rust.
- Oil it lightlyWipe a few drops of neutral cooking oil over the cooking surface with kitchen paper. This protects the steel and looks after the seasoning.
Common mistakes
- Using washing-up liquid or the dishwasher – carbon steel should only be cleaned with hot water.
- Leaving the griddle to soak or air-dry, giving rust spots time to form.
- Rinsing a hot griddle with cold water, which can make it warp.
- Turning the heat straight to maximum instead of warming it up gradually.
Why the surface improves over time
The griddle is blasted and seasoned with vegetable oils at the factory. Each time you cook with fat and oil it after cleaning, a new layer builds up that gradually replaces the original seasoning and releases food ever more easily. That is why the surface only needs water, heat and oil.
FAQ
Do I need to season a new griddle?
No. Kockums griddles come pre-seasoned: rinse with warm water, dry well and start cooking. At first you may need a little extra butter or oil.
Can I use metal utensils on the griddle?
Yes, all kinds of kitchen utensils can be used, including metal spatulas and scrapers.
Why is my griddle changing colour?
The black seasoned surface changes with use and can take on reddish-brown tones. This is completely natural and does not affect performance.
Which oil should I use after cleaning?
A neutral cooking oil such as rapeseed oil. A few drops are enough – the surface should be thinly oiled, not glossy with oil.
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