Weber solid surface griddle advice?

It should be possible to grind it smoother with some appropriate tool. A sanding block (such as a convenient scrap of wood) and fairly fine carbide wet/dry sandpaper used wet, would be one reasonable approach. I have a couple of cast iron frypans with smooth ground interiors and one without, and I much prefer the smooth ones because they seem to stick somewhat less.

Of course, after any sort of grinding or sanding, cleaning and reseasoning is required. Cooking up a bunch of bacon helps the seasoning process along, and also good bacon is delicious.

Seasoning is a good idea.. Always helps with that kind of cookware.

There are some products that claim to be for use atop grills.. (Silicon or silicone) that might work too.. I can neither recommend for or against them as I have never tried them.. But they do exist.

Back in the old days,, and I mean OLD days.. When I worked for a season as a machinist.. We likely could have polished that surfact till you could use as a shaving mirror.. But alas, I don't do that any more.

We have the smaller Q. we wanted a griddle also, but they do not make a full size anymore, only for 1 side.
1 checked the next size griddle and it fit perfectly on our Q. now we have a full size griddle. I wish I could figure out how to get more heat, when trying to cook pancakes it cools off to quickly.
we use it as an outside oven. makes great cobbler

rwbradley wrote:
I would treat it like a cast iron skillet as it is cast iron...

Coat it liberally with shortening or vegetable oil and put it in the oven on a cookie sheet for about an hour on 350.

DO NOT wash it, just scape/wipe it down when done using it.

If it is properly seasoned it will be non stick. When food starts sticking again it is time to season it again.

Much like I would do except I'd put a thin coat of oil(normally corn or vegetable to start with)on and crank the oven up to 450 degrees. Also been known to place it in the fire pit. I want to get a polymer layer to build up on the CI so the surface gets non stick with time. When using my CI generally I clean it with salt, the coarser the better.

Pam

rwbradley wrote:
I would treat it like a cast iron skillet as it is cast iron...

Coat it liberally with shortening or vegetable oil and put it in the oven on a cookie sheet for about an hour on 350.

DO NOT wash it, just scape/wipe it down when done using it.

If it is properly seasoned it will be non stick. When food starts sticking again it is time to season it again.

x2 it's cast iron... Needs seasoning.

When making breakfast, cook the meat first so it gets the griddle good and greasy. When done, wire brush it lightly, leave it greasy. Don't worry about germs, getting it up to temp next time will sterilize it just fine.

I would treat it like a cast iron skillet as it is cast iron...

Coat it liberally with shortening or vegetable oil and put it in the oven on a cookie sheet for about an hour on 350.

DO NOT wash it, just scape/wipe it down when done using it.

If it is properly seasoned it will be non stick. When food starts sticking again it is time to season it again.