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BBQ, Smoking, & Grilling

Using/Maintaining a Griddle/Plancha?

zackly | May 6, 201805:15 AM     1

So I went to a local metal fabrication shop and had them cut me a 14” x 16” x 3/8” piece of steel to use in my outdoor grills (propane & kamado) at very high temperatures (600-1,000 F.).
I did not inquire or specify a metal type but told them it was going to be used as a “pizza steel”. I’ve been using it for about a month now with good results cooking all sorts of things on it, burgers, steaks, chicken, shrimp, naan etc. The surface has darkened considerably (see photo) so I guess it’s not stainless steel. My question is how to maintain it and also should I use oil on it when cooking? I seared a steak on it yesterday using oil and it created quite a gummy, residual mess that I cleaned off with a razor blade scraper in the sink with hot soapy water and vinegar. Should I treat it like a cast iron pan or are there other methods. Thank you very much!

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