Gourmet Griddle

[qrczak1]

But... Look where Weber is sourcing its materials nowadays. China, isn't it?

[TXFlyGuy]

But... Look where Weber is sourcing its materials nowadays. China, isn't it?

That's where my griddle was manufactured.

The finish might not actually be rough, but it is certainly textured, and not 100% uniform across the surface of the pan.

If I am to stir fry chopped onions, how am I to do that without adding oil to the griddle? And, why is adding oil to a porcelain-cast iron pan a bad thing?

[vwengguy]

@HoosierKettle My CI rectangular is an original Weber item and came out of the box as RAW cast iron with only a light protective oil spray on it. The first thing I did to it was to clean it with near boiling water an dawn dish soap an dried it real good then warmed it up in the kettle for 20-30mins to really dry it out. Then I coated it lightly with fresh linseed oil started seasoning it a few times in the kettle. Now it's a nice black finish and eggs don't stick.. so I'm happy.
I had a reversible Weber griddle out of the Summit 470 that I had and that was enamel coated and a light gray when cleaned. As soon as I got my Griddle Grate kit I put the Summit griddle up for sale. I would rather have raw CI because you can always strip it down and re-season it and it's as good as new. Also if your not happy with the CI finish you can hit it with a DA sander or angle grinder to smooth it out to your liking. Enamel coated means your stuck with the finish.
Over time and with use the Weber enamel coated CI will turn black but will never truly be seasoned cast iron in my opinion.
All that being said.. I also have the GBS griddle insert and it also works good for me!
The box for my Griddle Grate kit said .. made in China :-(  Not much you can do about it.



Sent from my iPhone using Weber Kettle Club

[qrczak1]

But... Look where Weber is sourcing its materials nowadays. China, isn't it?

That's where my griddle was manufactured.

The finish might not actually be rough, but it is certainly textured, and not 100% uniform across the surface of the pan.

If I am to stir fry chopped onions, how am I to do that without adding oil to the griddle? And, why is adding oil to a porcelain-cast iron pan a bad thing?

Well, you wrote that you want to season it... Seasoning and adding oil to cook something is 2 different things. If you want to cook something you can surely add some oil (actually you need to). You shouldn't however season porcelain enameled CI.

[TXFlyGuy]

Ok, that answers my question. But the instructions from Weber state "Do not add oil! Add oil to the meat, not the griddle."

So my sliced onions will fry up dry and stick and burn...ugh!

[qrczak1]

Simply add some oil. There's nothing wrong with it.

[qrczak1]

And onions is definitely no meat

[TXFlyGuy]

Ok, I'll keep you posted on the results! Planning to do an Oktoberfest in a few weeks, with brats, beer, and grilled onions.

[qrczak1]

Oooh, that sounds gooooood

[qrczak1]

Here a good hint (tried it few times - turned out delicious)
https://youtu.be/a3ZvOvo49WE

[TXFlyGuy]

Where is the option to post photos from my computer library? I have pics from Frankfurt...brats 'n beer!

[qrczak1]

You need to log in on your comp

[TXFlyGuy]

You need to log in on your comp

I am logged in. There is no option to upload a photo from my personal library. There is an upload option, but from a 3rd party vendor site, which I do not do.

[qrczak1]

Yep, it's from third party. Don't worry, just log in

[TXFlyGuy]

Yep, it's from third party. Don't worry, just log in

Well, that eliminates me from posting a photo of how they do brats in Germany. I do not do any of the 3rd party photo things. It has to be uploaded straight from my photo library, on my personal computer.

From Weber: Do NOT add any oil, of any kind to this griddle. Instead, oil the food before cooking.

Think I'll send it back. I have a Lodge Griddle that is made here, and I can use all the oil I want!