To clean a cast iron griddle effectively, the key is to avoid prolonged exposure to water to prevent rust. The recommended steps are:
- After cooking, while the griddle is still warm, wash it under hot water to loosen burnt food. Use a non-abrasive scrubber or nylon brush (avoid steel wool) to gently remove food residues. Mild soap can be used if necessary, as a well-seasoned cast iron can tolerate it.
- Sprinkle coarse kosher salt on the wet surface and scrub with a sponge or brush as an abrasive to remove stubborn bits.
- Rinse off the salt with hot water and immediately dry the griddle by heating it on the stove or in a 350°F oven to evaporate any moisture quickly.
- Once dry, apply a thin layer of cooking oil (vegetable, canola, or peanut oil) over the entire surface with a paper towel to maintain seasoning.
- Store the griddle in a dry place.
Water is the enemy of cast iron because it causes rust, so quick drying and seasoning are essential after every cleaning. If heavy rust or stuck-on food occurs, salt scrubbing and heating can help clean the surface without damaging the seasoning. This method is simple, uses basic kitchen items (salt, water, oil), and works well for cast iron griddles, skillets, and even larger flat tops like Blackstone grills.
