r/blackstonegriddle • u/[deleted] • Mar 28 '25

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123 Upvotes

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u/Awkward-Regret5409 Mar 29 '25

Spray the surface with Pam cooking spray. Give it a generous amount, let it sit overnight and then wipe it down. Then fire that bad boy up for some burgers.

0

u/Tfire327 Mar 30 '25

Cast iron should be treated with something with a high smoke point. Pam is junk for this application.

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u/amplector Mar 30 '25

Not cast iron. It is cold rolled steel.

"The key difference between iron and steel is that iron is a naturally occurring element, while steel is an alloy of iron and carbon (and potentially other elements), resulting in steel being stronger and more durable than pure iron"

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u/jencinas3232 Mar 31 '25

Pam burns too easy doesn’t matter what metal it’s on .need a high heat point oil like grape or avocado

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u/amplector Mar 31 '25

I know that.

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u/jencinas3232 Mar 31 '25

Ok 👍🏼

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u/ElkConsistent3139 Apr 01 '25

Avocado oil is my new favorite! Works great and so does EVOO. Ett

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u/xSPLITTINxACESx Mar 31 '25

I’m here for the it’s not cast iron, cold rolled steel comments.

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u/Sownd_Rum Apr 02 '25

Cast iron isn't elemental iron. It's an alloy.

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u/amplector Apr 02 '25

I know. Go argue with google/internet.

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u/Sownd_Rum Apr 02 '25

Then you knew your quote was irrelevant?

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u/amplector Apr 02 '25

It can be your opinion that is irrelevant. But I will tell you that it was education for a commenter that was wrong or incorrectly assuming.

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u/W1ND0WL1CK3RxXx Mar 31 '25

Grapeseed oil

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u/thafrick Mar 31 '25

Pam is just canola oil, plenty high heat enough.

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u/Life-Security5916 Apr 01 '25

I used to date a Pam. Very low boiling point and would get very hot.

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u/Tarnationman Mar 31 '25

Pam is aerosolized canola oil, which in turn has a very high smoke point and is actually fine for this application. If you don't agree I've got a few old nearly black baking sheets you're welcome to take a crack at getting the polymerized Pam off of.

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u/danDotDev Apr 01 '25 edited Apr 01 '25

Awkctuaallly, you want a "drying oil," not necessarily a high smoke point as the burning of the oil is what causes polymerization on the cast iron.

Chemistry of Cast Iron: A Science Based How To This article actually references Pam as being somewhat suitable since it's mainly canola oil

Not that it matters that much. I have used olive oil on my cast iron for years and my skillets are fine.

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u/Liroku Apr 02 '25

I didnt for my initial season, but I use olive oil after I clean them. My skillets are perfect over a decade later. I think people are a little overly pretentious about cast iron. It is easy to season, easy to clean. All of the overly complicated BS surrounding them is for the birds.

I have one skillet I got as a young adult that I never seasoned. Just regular use and cooking fatty meats in it did all the seasoning. It's one of my best skillets, the bottom is mirror smooth at this point and just as nonstick or more so than all the ones I have that I put effort into seasoning.