Everything online regarding cleaning makes it sound so easy. But it’s not!!! I guess it was a mess before I moved in. Any help is appreciated

I guess there would be two ways to keep the griddle. It is rolled steel so can be treated like cast iron. There are some that strip it down and keep it stripped. The seasoning would be minimal. Other people let it season. The fat put onto the griddle polymerizes and carbonizes and makes a non stick finish. I develops over time. It gives the griddle a darker appearance. I don’t know if this is what the previous owner had or if it was just a burnt on mess

minimally seasoned

Seasoned

In any case, you need to knock it back to clean. How are you cleaning it?

Try Barkeeper’s Friend.

Today I used a vinegar and water mix to try and break down the sticky mess. There was a lot of yellow sticky stuff that came off. I used a razor blade to lift off some of the black stuff. I had previously bar keepers friend, the liquid non abrasive.

I have one and they are a pain in the neck to try and keep clean. I had a black charcoal black block that I use to use. It made more mess than it was worth. I just let it cool down now which could take up to an hour or more than wipe it down. Depending on what I cook on it sometimes that’s just not enough I’ll let it cool down to a certain point and then take a single edge razor blade and go over it. I have found over the years that one of the worst things you can put on it when you cook is olive oil. Once it’s clean and cooled down, I will rub Crisco shortening over it and turn it on to 200° and then turn it off, that kind of seasons it.

We had a griddle on our Wolf in our previous house. I would not let it cool. I would use wet paper towels while it was still hot to clean it after each use. I also would throw ice cubes on it while it was hot to help boil/steam off anything stuck on. We had the wood cutting board that was made to fit over the griddle since the griddle is never going to stay pristine. It's not hard to clean when it's kept up with.

Kind of glad I saw this. In planning my upcoming kitchen renovation, I was essentially ready to get a 36” Wolf w/ griddle. But when I researched how to clean these, it seemed like 5 different sources would have 5 different cleaning methods. Thus, I was less than convinced that I would be able to live with it. Maybe I’m just being to timid? But good luck with yours! :)

I never used mine. Too hard to clean.

“Today I used a vinegar and water mix to try and break down the sticky mess. There was a lot of yellow sticky stuff that came off.”

So would you want to keep it seasoned or polished? Yellow and sticky is not polymerized and all needs to come off. You can’t really burn it off so you have to remove it mechanically. Some people use salt. I use a green scrubbie but plan to reseason when I do. You might keep using the bar keepers friend.

For those contemplating a griddle, you can buy overlays and have all kinds of choices of materials. Easiest to clean would maybe nonstick over aluminum. You can put it in the sink. The 2 burner size has a lot more surface area. It leaves you the flexibility of 6 burners.

These are aluminum. The bare aluminum seasons over time.

http://royalindustriesinc.com/index.php?main_page=index&cPath=4_22_48

These are steel. Season like cast iron.

https://www.dvorsons.com/ChefKing/Griddles.htm

Ella thanks for the detailed suggestion. Is yours a Wolf rolled steel griddle? We’re planning to do a 48” range top with double griddle in the center, thought it would be useful with kids and family etc. Reading the mixed reviews I’m getting cold feet, though.

To me part of the functionality would be that the griddle becomes nonstick although brown. If you are not sure if the appearance will bother you, consider an overlay which you can take off and put away. You can get them in heavy aluminum which is a much better heat conductor so heats more evenly. They can come in bare aluminum which can season too or in nonstick. They have a lot more cooking area, almost 50% more on 2 burners than the built in would. You also have a lot more heat available with the add on. The whole built in griddle has 15K BTUs for 2 burners and the add on could have at least 2x that. You do give up the thermostatic control but the aluminum griddle allows you to change the temperature up or down a lot more quickly. If you need 4 burners you can just put another 2 burner griddle on. You might use a nonstick and a bare one.

This is the one I have in the 15”x23”, bare for my Wolf range. I am going to order the nonstick as well. They hang in the pantry when not using them.

http://royalindustriesinc.com/index.php?main_page=index&cPath=4_22_48

There is also a steel add on and it comes in 2 or 4 burner but I could barely pick the 4 burner up.

https://www.dvorsons.com/ChefKing/Griddles.htm

Anyone know how to clean the back grates/grills of the griddle? I’ve watched a million videos and not one of them shows how to keep those clean. Thank you in advance for any advise.

Searching for that answer as well!

I have a similar setup on a Viking. I use a magic eraser on the back gills. This seems to work well for me.

Don’t ever expect these things to look like they came out of the box. Ella Harris’ look gorgeous. And non stick.

PO

Houzz needs to add a delete function for iPhone.

Hi! I have a 48” Wolf range (6 burners plus griddle) that we took delivery of in May of 2021. is there an easy way to determine what material my griddle is or are they all the rolled cast iron? Ive never used it but it has both black stains and rust stains on it from my husband using it as a lid rest while I was oiling the cutting board I keep there. I want to know how to best clean it. Thanks!

They are rolled steel.

https://www.subzero-wolf.com/assistance/answers/wolf/common/griddle-material.html