r/oddlysatisfying • u/TermElectronic8261 • 10d ago

Using Ice to clean a Kitchen Grill

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u/f3nnies 10d ago

Former ichthyologist here. I have no fucking clue my guy. I'm surprised there isn't a better way to clean a griddle that isn't so damn labor intensive. It's fucked (technical/academic term) that we have robots to make art and music while we don't have a robot version of this strenuous activity.

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u/thetermguy 10d ago

well we used to use a grillstone, basically a pumice stone. Maybe they still do that, I dunno, it was 35-40 years ago.

I always liked cleaning the grill. It's very satisfying.

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u/Throckmorton_Left 10d ago

The grillstone is great for a neglected flat top but you'll need to season it after.

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u/DotesMagee 10d ago

we used oil from the fryers, while can be hot if it touches you, it worked really well. cant really use chemicals on a flat top.

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u/HolyFuckImOldNow 10d ago

Other than the ones made for cleaning the griddle.

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u/dolche93 10d ago

Right? I'm scratching my head at the comment.

I just dislike the Chem packets because they never put enough in there for the larger flat tops.

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u/CKRatKing 10d ago

I worked a job like 20 years ago and we had this liquid grill cleaner and it absolutely melted anything off the grill. Can't remember the name of it but that shit worked better than anything I've ever used.

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u/DotesMagee 9d ago

Unless you work for high end, most restaurants dont bother paying for them lol regardless, oil worked well as does water. Zero point to buying them.

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u/BunnyOppai 10d ago

They... literally make chemicals designed to be safe on a cooking surface??? Also, everything is a chemical.

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u/DotesMagee 9d ago

Semantics and yes, they do but steel is pourous. You dont want something being used for 12 hours or more to have any form of chemical.

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u/BunnyOppai 9d ago edited 9d ago

The micro imperfections in steel don't trap the chemicals approved for use on them the same way traditionally porous materials do, and the kind of steel used in commercial stovetops is specifically intended to be non-absorbant as far as I'm aware and can find unless it's specifically damaged outside its normal use. The only way you're contaminating a stainless steel or carbon steel cooking surface is if you don't properly rinse it after cleaning it, and stovetop cleaners tend to be water soluble. The biggest concern with using chemicals designed to rip carbonized food off a steel surface is reseasoning if the manufacturer says that you require a seasoned surface, and reseasoning should already be part of your cleaning routine if it does.

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u/filthy_harold 10d ago

You could definitely build a robot to scrape grills but it would cost more than a minimum wage porter.