wolf rangetop griddle

nancylaDecember 29, 2007

Love this Wolf rangetop so far but need advice on the griddle. I seasoned it according to the directions. Today I cooked bacon (amazing) and eggs (they stuck). What do you cook? How do you clean it? Do you pam/oil/butter/grease the surface before use? I'm a novice, so any help is appreciated!

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luckychef

This is my first time to post, but having worked with many Wolf griddles, I'm sure I can help.

First, the more seasoned the griddle is, the more non-stick it becomes. Seasoning starts from what you've done according to the directions, but continues every time you cook on it.

Next, the best way to clean and maintain the seasoning is to scrape any remaining food off the griddle. A pastry or dough cutter works best (they're a few dollars at restaurant supply or Linens n Things) but a spatula will suffice. Then while the griddle is hot, wipe with wet paper towels (holding with tongs to avoid burns). This will steam off any food and flavors but not strip the seasoning. If you have anything stubborn, you can use club soda.

As for what to cook on it, just about anything that's not saucey or soupy (meat, chicken, seafood, veggies, diced potatoes, etc.). As for your eggs, you might have to use more oil before you get it well seasoned.

Hope this helps and good luck with your new griddle.

    Bookmark   January 5, 2008 at 10:52PM
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mitchdesj

I've had mine for 6 years and use butter or oil to start everytime or else it sticks.

While still hot, I'll put water on it to scrape off the bits, it sizzles and evaporates, scrape and repeat if needed.............

Williams and sonoma sells a super extra large spatula/flipper which I love and use on the griddle.

    Bookmark   January 6, 2008 at 7:21AM
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jcervini

We have the Wolf 48" sealed burner rangetop with the 24" griddle. We love it!!!

The problem we have is when we use the griddle, all of the runoff does not end up in the drip pan. Over and over again, it gets under the drip pan. Does anyone else have this issue? Are we doing something wrong?

Thanks!

Joe

    Bookmark   January 30, 2008 at 9:06PM
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luckychef

JC - A couple quick questions:

What is the runoff: grease (from what you applied or from the food), liquid, or food bits?

When is it happening - during the cooking process or when you scrape and steam clean the griddle?

    Bookmark   February 3, 2008 at 12:02AM
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jcervini

Lucky,

The runoff is typically grease when cooking burgers or bacon. This happens during the cooking process.

Once we are done cooking we take the drip tray out and typically, there is liquid (grease) underneath it (somehow it does not all drip in).

    Bookmark   February 6, 2008 at 9:55PM
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lisainto

I'm late to this thread but have a new Wolf griddle ... did the seasoning and now have 2 dark brownish sections running the length of the griddle. Just wondering if this is to be expected and when well seasoned what colour I can expect the griddle to be. Thank you.

    Bookmark   November 9, 2010 at 9:53PM
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lisainto

I'm late to this thread but have a new Wolf griddle ... did the seasoning and now have 2 dark brownish sections running the length of the griddle. Just wondering if this is to be expected and when well seasoned what colour I can expect the griddle to be. Thank you.

    Bookmark   November 9, 2010 at 11:50PM
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