Le Griddle finally ready to go. We site says no need to season it, as the plate is 304 stainless. Is this correct? Should I season anyway?

Thanks to this thread, I finally got around to ordering a Blackstone a couple of weeks ago.

Used it for the first time on Sunday morning, cooking up bacon, sausage, eggs, peppers and onions for breakfast tacos. What a blast! Easy to use and easy to clean.

I know I'm gonna get a lot of use out of it.

I am actually heating up the avocado oil right now.

That's a lot of oil.

Yeah, I had, and probably still have, no idea what I am doing. Second round I used a lot less and it came out better. I think.

My dad has a Le Griddle. Gets significantly hotter than my Blackstone. An infrared thermometer might be helpful for you to dial in the temps.

Milwaukees Best Light said:

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Yeah, I had, and probably still have, no idea what I am doing. Second round I used a lot less and it came out better. I think.

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No need to "season" stainless steel. It won't really actually do anything. "Seasoning" is typically used for cast iron or steels that contain carbon and is an actual polymerization reaction. It is typically done with a very, very thin layer of oil. That's then repeated to form a few layers.

https://www.lodgecastiron.com/cleaning-and-care/cast-iron/science-cast-iron-seasoning

Iron is porous and allows the oils to actually attach as they polymerize and create the slick surface. With stainless steel, just use oil when you cook and feel free to clean it all completely at high heat just like you see at a Benihana.

Technically, you can do it - it's the brown build-up that you typically see on stainless steel pans. I just clean that off.

Just got my evo set up a few days ago and the first meal I did was fried rice and chicken stir fry. Turned out great, but the rice could have been better. I cooked it and then put on baking sheet and in fridge for about 4 hours but it was quite a bit of rice and didn't have time to dry. It got a little gooey because it wasn't fully dried out when I put it on the evo.

How do you prepare your rice if you're going to do friend rice?

Ag83 said:

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agcrock2005 said:

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Just got my evo set up a few days ago and the first meal I did was fried rice and chicken stir fry. Turned out great, but the rice could have been better. I cooked it and then put on baking sheet and in fridge for about 4 hours but it was quite a bit of rice and didn't have time to dry. It got a little gooey because it wasn't fully dried out when I put it on the evo.

How do you prepare your rice if you're going to do friend rice?

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fridge overnight.

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Thank you but looking for more advice. Covered, uncovered, baking sheet, etc.? Looking for more specifics from the talented chefs of this thread!

Thanks. Think I'm going to give it another try this weekend.

Spread the rice on a big serving platter or bowl to get as much surface area exposed to air as possible.

Hwy30East said:

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Uncovered, or not sealed tightly.
I just had mine in a large bowl.

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Sorry - this.

I have heard that if you do not have time to make it the day before, you can spread it on a cookie sheet and put in freezer for hour or so. Never done that so can't say how well it works.

How much clearance is needed for cooking under a covered patio? Getting tired of navigating the griddle out to the edge of patio.

Where I store it, I have about 6 inches of clearance to the back on back wall of my patio and 10' of vertical clearance directly above which of course slopes down to yard.

Behind the griddle are windows and framing into the house.

I don't really mind rolling it out, but I don't want if I don't have to.

Scriffer said:

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How much clearance is needed for cooking under a covered patio? Getting tired of navigating the griddle out to the edge of patio.

Where I store it, I have about 6 inches of clearance to the back on back wall of my patio and 10' of vertical clearance directly above which of course slopes down to yard.

Behind the griddle are windows and framing into the house.

I don't really mind rolling it out, but I don't want if I don't have to.

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No need to move it at all from where you have it

I asked this over on the OB, but didn't get very far. I have propane at my house and have a 3/4" stub at my grill area. I want to tap my Blackstone directly into the house, but can't figure out exactly what I need. I can find NG conversion kits, but I don't need that. I asked a plumber and he said it's pretty simple parts but he doesn't carry them. I went to a grill store and they had no clue. Any here done this? My next stop is a propane store.

Home Depot should have everything you need to hard plumb or put in a quick connect. You'll have to take the hose off. I hard plumbed all my appliances in my outdoor kitchen with the yellow flex hose, they come with multiple fittings, it should be 3/8" flare I believe off the black stone. The hose with a btu rating closest to 60,000 btus is 1/2" male pipe thread with the reducer, so you can use a 1/2" to 3/4" threaded reducer for the connection. Someone may come along and explain that better than me….

https://www.homedepot.com/p/BrassCraft-ProCoat-1-2-in-FIP-x-1-2-in-MIP-x-48-in-Stainless-Steel-Gas-Connector-1-2-in-O-D-60-500-BTU-CSSD54-48-X/100193061

I did the same for my Mother in Laws Webber grill, installed a 10' quick connect hose to their propane fitting at the back of the house so they don't have to haul propane bottles. I can't recall exactly but I think we removed and didn't need a regulator as the propane is already regulated at the connection to the house or manifold upstairs in the attic.

I had to get the correct reducer fittings for the female quick connect. Then installed the quick connect (like an air hose connection) to the house and installed the hose to the grill. It's a flare gas fitting if I recall correctly, so easy swap there.

Then just a matter of connecting the hose to the fitting and turning on when they want to use it. You could either leave it connected and shut off the valve or disconnect the hose to move it away easily for storage or cleaning in the area.

I used the natural gas conversion kit, disregarded the actual orifices that were supposed to swap if you're connecting to natural gas. I only used that because it was in stock. You can get our order just the house and connector.

Hose: https://www.homedepot.com/p/10-ft-Natural-Gas-Hose-710-0005/206338749

Quick connect fitting, it's 3/8" female thread so I have to get a 1/2 to 3/8 reducer and a 3/8 close nipple to make the connection.

https://www.homedepot.com/p/Quick-Connect-Brass-Fitting-710-0006/206338747

Hope that helps.

Just became a member of the club, loving this griddle so far. Thanks to everyone for all the input. Speeds up the learning curve for sure.

Garrelli 5000 said:

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I saw a pick of a cheesesteak yesterday and went to the store during lunch to get the ingredients for dinner.

Similar to one I posted a while back - ribeye, shrooms, onions, wit-beercheesewhiz. Found Martin's Potato Roll hoagies at the store and it was perfect.

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What kind of round cooktop is that ?

It's an Evo 30g.

Anyone have a good homemade birria taco recipe? Sam the cooking guy has a decent one on his channel but was hoping for a more authentic version that's not using beef short ribs for the meat.

agcrock2005 said:

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Anyone have a good homemade birria taco recipe? Sam the cooking guy has a decent one on his channel but was hoping for a more authentic version that's not using beef short ribs for the meat.

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I made this one and enjoyed it... But it does use some beef rib and oxtail. Mostly chuck roast.

Despite that guy being most annoying person ever, that looks dang good! Thanks.

I finally caved and got the 36" blackstone last week. Did smash burgers the first night and they turned out great. Decided to do them again tonight since I still had all the ingredients and tonight my flattop was turning everything black. The grilled onions, bacon, buns, and meat all got a little black from the flattop. I seasoned it before the first use with the Blackstone 'griddle seasoning & cast iron conditioner' that they sell.

Did I not season it enough?
Did I not clean it enough after the first use?
Any thoughts or advice is appreciated!

That, or you put your seasoning on too thick and it's coming off.