Shoutout to the line cook who taught me how to actually season a grill

I keep seeing these new cooks at my spot in Portland scrubbing the grill down to bare metal between services, and it drives me crazy. The best crust I ever got on a steak came from a seasoned carbon steel griddle that hadn't been fully stripped in weeks. Anyone else think we are losing too much flavor by over-cleaning our grills?

2 comments

2 Comments

kim_hart716d ago

And all that elbow grease just ends up wrecking the seasoning anyway lol. A little carbon buildup is literally what gives you that nice crust and keeps stuff from sticking. I swear some folks think a clean grill means no flavor at all.

finleyl5516d agoMost Upvoted

Would you say that light scraping or none at all is better for keeping that flavor layer intact, or do you still knock off the loose ash before cooking?