Cleaning a Cast Iron Griddle Pan

1. Rinse the griddle under hot water, and scrub as much food off as you can with a stiff nylon brush. Resist the temptation to use soap, which is not recommended for any cast iron cookware.

2. Boil a shallow layer of hot water in the bottom of the griddle for a few minutes to loosen any food residue that remains.

3. Make a paste of vegetable oil and kosher salt: one tablespoon oil, one tablespoon salt. Place the paste on the griddle, making sure to get it in all the ridges. Using the paste, scrub the griddle with a nylon brush to remove any remaining food residue.

4. Dry thoroughly with an absorbent cotton or linen dish cloth.

5. Coat the griddle with a light layer of vegetable oil while the pan is still warm from the hot water. Paper towel, or a soft cotton cloth works well for this.

Seasoning a Cast Iron Griddle Pan

1. Put a layer of aluminum foil, or a cookie sheet on the bottom rack of your oven to catch any drips.

2. Preheat oven to 350 to 400 degrees.

3. Scrub the griddle with hot water and soap; not detergent. Use a stiff nylon brush.

4. Rinse well with hot water. Dry thoroughly with a soft cloth.

5. Apply a layer of vegetable oil onto the entire griddle, inside and out.

6. Put the griddle upside down in the oven, on the top rack.

7. Bake for one hour. Turn off the oven and let the griddle cool right in the oven. Cast iron cookware requires seasoning to work properly and maintain a non-stick surface. A well seasoned griddle that is lightly oiled after every use will not need to be scrubbed as often, and will be easier to clean after every use.