I got a Little Griddle for Christmas really enjoy using but find it impossible to clean the "baked" on food or grease.

I really want to upgrade to a built-in stainless steel griddle from Twin Eagles but I'm now hesitant due to the difficulty cleaning my Little Griddle.

My question is this: Does anyone else have a stainless steel griddle and how do you keep it clean and maintained?

I have this one from Blaze

https://www.bbqguys.com/blaze/premium-lte-30-inch-built-in-natural-gas-griddle-with-lights-blz-griddle-lte-ng

It's not hard to keep clean. Heavy duty scraper and hitting with water after cleaning. Sometimes I'll use a pumice block on it.

Just go to a hibachi place and watch them clean it when they are done. It's pretty straightforward.

Try Bar Keeper's Friend. That's what I use on my stainless steel pots and pans.

Ok great!. I wasn't sure the hibatchi restaurants used stainless steel or cast iron.
Nice Blaze griddle. That was my runner up choice after Twin Eagles.
I'll check out bar keepers friend

Have you considered LeGriddle? Their patented stainless griddle virtually eliminates hotspots due to the 1/2" cast iron plate underneath the stainless top that evenly distributes the heat.

Also, BBQ Outfitters in Austin and SA is Aggie owned and they carry LeGriddle plus Twin Eagles and Blaze. Send me a PM and I can get you a discount...

Thanks for the advice! I'll send you a pm

Creekstone Outdoors in Houston is Aggie owned and founded.

We carry the Evo, le griddle, twin eagles, blaze, and firemagic.

The best way to clean a griddle is with a spatula and ice. Drop a little ice on it while it's still hot and let it steam off the remnants. Use the spatula to push it around and scrape. Once it's clean use a paper towel to wipe the top using the spatula to push it around. Then drop a little oil on it and repeat with the paper towel. Ready for the next use when you fire it up.

Let me know if I can help in any way. I own Creekstone.

Sam at Creekstone outdoors dot com

This is why I paid more for an Evo. I hated jacking with cleaning a stainless steel griddle. Used to work in restaurants in college (Harvey Washbangers, Koppe Bridge, Square One (RIP)) and it was a huge PITA to clean the stainless steel griddles. Have seen lot of people spend quite a bit to get a fancy stainless griddle and then they never use it because it's a pain. I use my Evo several times a week because it's easy to clean.

PS: If you're looking for appliances, I bought all my outdoor appliances from a TA poster that owns an outdoor place in Houston. He beat everyone's pricing, and shipped them all to my house. Pleasant experience.

EDIT: The guy I'm talking about buying from is directly above me. LOL. Sam's a great guy.

Just got an Evo installed in my new outdoor kitchen. What is your go-to method for cleaning it?

beb06 said:

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Just got an Evo installed in my new outdoor kitchen. What is your go-to method for cleaning it?

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While still very hot, I squirt water all over the entire surface (careful to not get a steam burn on arms) and use the Evo scraper to get everything off it. Do it a couple times until there's no more residue and turn off. Then liberally squirt oil on it and use paper towels to make sure all surfaces are oiled well. Very easy. I do that every single time I use it so that I don't have to use the brick that came with it. Don't see the point of that unless you just let it get really dirty.

I can attest to hearing many compliments about Creekstone Outdoors and how Sam runs his business!

Thank you! Same here with BBQ Outfitters. Always been impressed with the business they built.

Thanks all for the suggestions!
I've never considered the Evo but I'll look into it.
And issues with food or oil spilling over the edge because there's no border?

What about cleaning the drip tray?

Don't typically have food spill over the edge but oil is actually designed to run off to a surrounding ring which has two holes that drain into the drip pans. The drip pans slide out from the front on each side and you can remove them and dump/clean.

King said:

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And issues with food or oil spilling over the edge because there's no border?

What about cleaning the drip tray?

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I cook a lot of food on mine, and the only thing that I've ever had to be careful about spilling over the edge was last weekend we had a brunch party and I cooked 60 eggs. I had to pour about a dozen at a time slowly so that they had time to start cooking before going over the edge. I was cooking a dozen eggs in about 30 seconds. It was a blast.

Drip pans are very easy. It's designed to drain into the two trays that easily slide out to dump and then wash in the sink.

With the Evo just make sure you install it (if you aren't doing the cart version) in a manner that you have easy access to all edges. I made the mistake of putting mine in a corner. It looks great and is fine for 95% of our use, but I could have done better.

Due to city regulations with how far it has to be from a wall there's a tone of dead space on the counter in the back corner. To periodically clean the counter in the corner I have to get on to of the counter or use something like a mop so that I can reach it.

Also putting it in the corner of 2 walls it removes some of the 'social' aspect of the Evo. I wish I'd put it in the center of a wall and float it out some. It would have messed w/our view of the pool slightly from inside, but made a social cooking spot where people could stand on 3 sides of it. At most two can use it with my current configuration.

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Also putting it in the corner of 2 walls it removes some of the 'social' aspect of the Evo. I wish I'd put it in the center of a wall and float it out some. It would have messed w/our view of the pool slightly from inside, but made a social cooking spot where people could stand on 3 sides of it. At most two can use it with my current configuration.

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I agree that if you get an Evo, put it in the right spot where people can congregate around. Sam's architect put mine in a spot that people can sit around it while I'm cooking. I didn't really think that would actually happen, but now when I have people over and I'm cooking on it, everyone tends to gather around it to watch and drink while I get dirty.

I have the le griddle and like it pretty well. Cleaning is not bad using ice as described above and a scouring pad. I have never used any other flat tops, so I cannot compare. I am pretty lazy and don't find the cleaning to be really anything remarkable.

Nice. I did some time in the Koppe kitchen as well. Cleaning those grills was no joke.