I blogged yesterday about my trip to the Roth Distributing Minneapolis Showroom’s Culinary Center.
There, I got my first taste — pardon the pun — of Wolf cooking and loved it. I especially liked the built-in griddle feature.
I don’t eat a lot of pancakes, probably because they always turn out like Oreos in a pan (dark and crispy on the outside, white and creamy on the inside). The pancakes we made on this griddle were dummy-proof.
I wish I would’ve taken my own picture of Roth’s griddle because it was so expertly seasoned. Apparently, some Wolf owners start to freak out a little when their griddle starts turning more brown than silver.
Well don’t freak out. That’s what it’s supposed to look like.
Here’s how to season the griddle:
You want to season the griddle before ever using it. Pour 1 teaspoon of vegetable oil or peanut oil (not olive oil!) per 11 inches in the center. Spread the oil with a dry paper towel.
Turn the griddle on to 350 degrees and heat the oil until it begins to smoke. Then turn off the heat, wait until the griddle is cool enough to touch and wipe the excess oil off with a paper towel.
Now, to clean the griddle, pour sparkling water (we used Perrier — when in Rome, right?) on it while it’s hot. Excess oil and food scraps will bubble up and off. Use a metal spatula to scrape everything into the grease collector.
Once the griddle’s clean, pour a teaspoon of vegetable oil or peanut oil on the surface and spread it with another dry paper towel to reseason it.