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scott123

scott123

On 9/5/2018 at 12:22 PM, paulraphael said:

 

I'd be interested in people's experience with surface treatments. I have an old aluminum griddle that I've seasoned like cast iron, with no special surface treatment. As could be expected, the seasoning flakes off pretty easily. A griddle gets rougher treatment than a pizza steel, but I'd still be curious about ways to improve the durability, either physical or chemical. 

 

 
This particular process uses sodium hydroxide to prep the surface, which basically corrodes it.  I've seen sandblasting as a prep as well.
 
 

I have this vintage sunbeam waffle iron with irons that swap out for flat griddles.  For as long as I can remember, at least 40 years, the waffle iron has been seasoned dark black, without a single flake. I attribute this longevity to both the nooks and crannies of the iron itself and the surface imperfections of the cast aluminum.  Ive tried seasoning the flat griddles with little success, but this was years ago, before I started watching videos on teflon pans.  I may give them a try with sandpaper.  I think the major issue with the griddles, though, is that they tend to give a bit. Flexibility is the kiss of death for seasoning.

scott123

scott123

On 9/5/2018 at 12:22 PM, paulraphael said:

 

I'd be interested in people's experience with surface treatments. I have an old aluminum griddle that I've seasoned like cast iron, with no special surface treatment. As could be expected, the seasoning flakes off pretty easily. A griddle gets rougher treatment than a pizza steel, but I'd still be curious about ways to improve the durability, either physical or chemical. 

 

 
This particular process uses sodium hydroxide to prep the surface, which basically corrodes it.  I've seen sandblasting as a prep as well.
 
 

I have this vintage sunbeam waffle iron with irons that swap out for flat griddles.  For as long as I can remember, at least 40 years, the waffle iron has been seasoned dark black, without a single flake. I attribute this longevity to both the nooks and crannies of the iron itself and the surface imperfections of the cast aluminum.  Ive tried seasoning the flat griddles with little success, but this was years ago, before I started watching videos on teflon pans.  I may give them a try with sandpaper.  I think the major issue with the griddles, though, is that they tend to give a bit. Flexibility is the kiss of death for seasoning.

 

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scott123

scott123

On 9/5/2018 at 12:22 PM, paulraphael said:

 

I'd be interested in people's experience with surface treatments. I have an old aluminum griddle that I've seasoned like cast iron, with no special surface treatment. As could be expected, the seasoning flakes off pretty easily. A griddle gets rougher treatment than a pizza steel, but I'd still be curious about ways to improve the durability, either physical or chemical. 

 

 
This particular process uses sodium hydroxide to prep the surface, which basically corrodes it.  I've seen sandblasting as a prep as well.
 
 

I have this vintage sunbeam waffle iron with irons that swap out for flat griddles.  For as long as I can remember, at least 40 years, the waffle iron has been seasoned dark black, without a single flake. I attribute this longevity to both the nooks and crannies of the iron itself and the surface imperfections of the cast aluminum.  Ive tried seasoning the flat griddles with little success, but this was years ago, before I started watching videos on teflon pans.  I may give them a try with sandpaper.  I think the major issue with the griddles, though, is that they tend to give a bit. Flexibility is the kiss of death for seasoning.

 

 

 

 

scott123

scott123

On 9/5/2018 at 12:22 PM, paulraphael said:

 

I'd be interested in people's experience with surface treatments. I have an old aluminum griddle that I've seasoned like cast iron, with no special surface treatment. As could be expected, the seasoning flakes off pretty easily. A griddle gets rougher treatment than a pizza steel, but I'd still be curious about ways to improve the durability, either physical or chemical. 

 

 
This particular process uses sodium hydroxide to prep the surface, which basically corrodes it.  I've seen sandblasting as a prep as well.
 
 

I have this vintage sunbeam waffle iron with irons that swap out for flat griddles.  For as long as I can remember, at least 40 years, the waffle iron has been seasoned dark black, without a single flake. I attribute this longevity to both the nooks and crannies of the iron itself and the surface imperfections of the cast aluminum.  Ive tried seasoning the flat griddles with little success, but this was years ago, before I started watching videos on teflon pans.  I may give them a try with sandpaper.  I think the major issue with the griddles, though, is that they tend to give a bit. Flexibility is the kiss of death for seasoning.

scott123

scott123

47 minutes ago, paulraphael said:

 

I'd be interested in people's experience with surface treatments. I have an old aluminum griddle that I've seasoned like cast iron, with no special surface treatment. As could be expected, the seasoning flakes off pretty easily. A griddle gets rougher treatment than a pizza steel, but I'd still be curious about ways to improve the durability, either physical or chemical. 

 

 
This particular process uses sodium hydroxide to prep the surface, which basically corrodes it.  I've seen sandblasting as a prep as well.
 
 
I have this vintage sunbeam waffle iron with irons that swap out for flat griddles.  For as long as I can remember, at least 40 years, the waffle iron has been seasoned dark black, without a single flake. I attribute this longevity to both the nooks and crannies of the iron itself and the surface imperfections of the cast aluminum.  Ive tried seasoning the flat griddles with little success, but this was years ago, before I started watching videos on teflon pans.  I may give them a try with sandpaper.  I think the major issue with the griddles, though, is that they tend to give a bit. Flexibility is the kiss of death for seasoning.
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