Love it brother! Also answers my wondering why people are reaching out with concerns! 😂😂 For sure it was a learning curve, just like cooking on the Blackstone was. We love it all, and with 170+ cooks on the Sierra, we’ve learned a ton and love it! I just cooked 20 steaks the other night and was thinking “man, I’ve had some ups and downs with this thing, but it still looks brand new!” Love the honest informative video brother!! Keep it up! Much love to you and Amy!!🔥🔥💙💙
I’m in the market for a griddle myself. I like your honesty with lessons learned. You’re helping me how to invest and get the best bang for my money!! Thank you for your videos.
I wound up buying a Pit Boss KC Combo (wood pellet/griddle) about a year ago based on the smaller footprint and price. I was looking for a ceramic cooktop, but the combo didn’t come with that. Fortunate for me that it did not as I’d probably had similar issues to TFK’s. Overall, I like the steel cooktop. As I’ve commented previously, the KC Combo has some design issues (fitted cover lasts
Not having the experience like you do, I stuck to your basic recommendations. I've only used the wood scrappers and plastic utensils. Also, I don't over clean the cooktop and mainly use water and paper towels to clean. Your instructions from the beginning is what convinced me to try this griddle top, not ever owning one. Love it and have no regrets.
Thanks for sharing I really appreciate that...This is exactly why I still stand by the griddle even after this debacle...to many people have reached out like you and told me how much they love it..there is a place and time for everything, and this griddle fits a niche for some
Thanks for the info! I've had my Pit Boss for about 5 months. I have cooked on it quite frequently. I've only used Pit Boss Ultimate utensils, water and a little soap to clean up, and usually use very little avocado oil for cooking. I've deep cleaned it just a couple times and the surface still looks brand new. I've loved it.
Thats awesome Dennis...glad to hear it...I know alot of people how have em and love me...thats why im confidant that I can recommend them even though I had troubles...
This video sums up my experience exactly with my pitboss. Just a little learning curve with the ceramic top is all. I personally love mine, I'll never go back to rolled steel. I really enjoy your content, keep up the good work.
Love my Blackstone. I beat the snot out of the rolled steel surface with stainless steel utensils, and it still works perfectly. To each their own. Always enjoy your videos.
The new 38k btu Blackstones are utter Garbage, they get no where near hot enough, the burners suck, and the 1psi regulater has to be replaced with a 10psi to 30psi adjustable regualtor straight out of the box
I've been watching so many different reviews on griddles , getting ready to pitch my old grill. Thank you so much for your honesty with the pitboss griddle, after watching this video I have made up my mind, I will be purchasing a Camp chef and staying clear of any ceramic coated griddle tops.
I said when these first started showing up on RU-vid that I would never want one because I want to use metal spatulas. This video reinforces that feeling.
I find those results quite interesting. I know the ceramic coating has certain advantages, however, cold rolled steel can be cleaned off and started over. Personal preferences, no wrong decisions.
Love your videos. Me and my sons have 4 Pit Boss. We love them. We clean up with a little water sprayed and wipe it down while still warm. The pit boss scraper works very well during clean up.
Thanks so much for the honest review with admitting your mistakes! Very important information to have as a new gridler with the Pit Boss. Love it so far and your information will be kept in mind as I use it in the future. I was surprised when I saw your use of metal spatulas during one of your cooks on your ceramic cooktop. Thanks again for being so honest! Appreciate it!!!
Looks like you're making excuses for this thing with my experience with non-stick pans including ceramic they never last. Cast-iron and rolled steel can last forever.
I had the same issue after 1 week with my new unit about a year ago. Contacted pitboss they had to send the three different times a new top. The last top I received was amazing no more issues. I truly believe that the first run pitboss did they had defective tops. This newer top is like night and day. I only clean my top now with dawn power wash, spay it let it sit for 15mins and wash with water.
Thanks for the info....after reading the comments its starting to look more that way...I never knew of that many problems...glad im not as bad as I originally thought...hahahahah
I found using a lower cooking temperature and spraying the Pam on the griddle helps to be non stick. I clean it each time because I like the look of it when finished and I coated it with oil til the next time. Had the pit boss since August 2022. Thanks for the videos
Thanks for the video and your honest opinion. I’m still leaning toward the PitBoss it just looks like it will be less work as far as cleaning and not having to season it and being able to take it to cookouts. 👍🏻
Glad I could help Kenneth...thats exactly my goal...if your interested then lets get you griddling faster without pains or worries...the pit boss is still good...more of just my path that went wrong..
@@Dawgrum The materials they use today is not the same as when they first came out.. If you pay attention to what buy and use your good to go. Good quality doesn't leech anything anymore. Need to research more. 2 minutes to completely clean and reapply oil after every cook. I doubt it. I have a 12inch carbon steel pan that takes more than two minutes to clean let alone an entire griddle!
Thank you for your honesty and your opinions of griddle cooking. I have not invested in one yet because I am a person who wants ALL the facts before investing in a big purchase. So the more information I receive, the more comfortable I am in purchasing one. I love all of y'all's videos ☺️☺️☺️
I never use margarine, but it makes sense that it could be problematic. I'm glad you got a new griddle top. It's great that Pit Boss has them available, since anyone can mess up😊
Hey shipmate, I'm 2 weeks shy of a year of owning this griddle. Used only a wood spatula, never did the baking soda clean, didn't oil it hardly at all. Now my ceramic is flaking off. I'd say I was close to 75+ cooks on it. I cleaned as I went.
Great video Neal. I just got my Pit Boss Ultimate Griddle, and have done two cooks. I appreciate the tips, and will proceed accordingly. Keep 'em coming!!
thanks for discussing mistakes. I bought the Sierra 3 burner yesterday & after researching techniques on ceramic cookware, I discovered that 500 degree temps can ruin ceramic pan coating.The Pit Boss manual for the Sierra says to turn on high to burn clean internal & factory coatings but not a specific temperature! Let the first burn go to 430 degrees & shut off burners except far left. Did a mild soap & water wash with boiling water rinse x2. Discovered the left burner will maintain 400 degrees across the center. Good enough for smash burgers. The PB manual also said to do one light coating of oil after 1st cleaning. The ceramic pan info also said to do only one light oil once until pan smokes & to remove pan, cool down and wipe dry. Could do another light pan oil only after a serious deep clean was unavoidable. I do not know if the Armor ceramic coating has specific temperature limits or longevity specs. Ceramic coating for automobiles advertises 2-5 year longevity. Anyway, I plan on avoiding 500+ temps if possible. Would use a big green egg if I wanted high temp cooks. I own 2 Traeger pellet grills and a portable Blackstone steel griddle for RV and enjoy smoking meats on BG Egg. Cheers!
I think alot of misleading information is in the manual after using the griddle for a year...almost like they did not update the manual from the original Steel ones they offer. Only thing I would add...its extremely easy to go over 500...even on low...so if that truly is something that should be avoided just pay more attention...I think no oil is needed after cooking or cleaning...ever...it will just burn when used again thus making you scrub harder
Thanks for sharing. I didn't like the suggest utensils at first but see the needed and have adjusted. I'm currently using only soap and water to clean mine and so enjoy the easiness of this griddle. I live in S Louisiana and no matter how much a grease the BS it rust. This has been a great option for me.
I never use margarine. Additionally there are a lot of trans fats in margarine which are not good for anyone. Love the content! Pit boss ultimate is my fav flat top.
Great video. Me personally, like to see when things go wrong or not to your expectations. That's when we learn the most, either by watching and most by experiencing our selves. You have to work it to know it. GRIDDLE ON DUDE and thanks for the video.
Bruno I really appreciate that...to me thats what the video is all about...my experiences and letting people know the truth...to much hate like I told ya so or blah blah...there is a place for all these griddles and for the most part the people who have chosen to get em really like em...just wanted the information to be out there and maybe help some people to become better faster...
Thanks for the video! Still deciding between Pit Boss (have a PB smoker already and love the brand) and Blackstone. I've used Rolled-Steel griddles in a past life, so I'm familiar with how/what/where/when with them. Still deciding. Never used Margarine for anything. It was created to fatten poultry (primarily Turkeys for Thanksgiving). Discovered it didn't fatten them, it killed them. So instead the inventors added yellow food colouring and sold it as a butter alternative. Totally nasty crap that stuff is. I'm in Canada and since Corona, manufacturers have started adding palm oil to our butter to get more product for the same package but only have to put in 80% butter and 20% palm oil. That's another story for another time. Really liked the video and it's helping me make up my mind. Keep 'em coming!
I already have a Blackstone so I wanted to try one of these. I just ordered the 4 burner model. Can’t wait to try it out. Thanks for the video appreciate the info.
I messed mine up almost as bad . Cleaned to much, used metal, baking soda. Pitboss also replaced my griddle and I baby it now. I also bought the same tools you have from pitboss. Wish they had them when the griddle top came out. Great video.
Now i know why you went back to the blackstone👍👍and now im even more wary as what to buy this year😂fair play to you for letting us know, cheers for the info👍👍👍😎🏴
Amen to everything you said . I purchased an "E" Series Blackstone Griddle when they first came out and your experiences hold true for the Blackstone electric toooo . I cook on mine almost every breakfast every day and lot'sa suppers . I use silicone and wood spatulas . Margarine hasn't been in our house for over 10 years . Thanks
I was gifted the same griddle and do the same. The E series are criminally underrated. The ease of use at home and also when RVing makes it a favorite in our house.
Hey brother, I enjoy your videos. I have been cooking on cold rolled steel, Camp Chef and Blackstone, for years,,,and about a year on Pit Boss. They are definitely different and require different techniques. But I think the most important piece from your video is for viewers to recognize that steel is porous and requires seasoning, ceramic is not porous and seasoning a ceramic surface creates a sticky, uneven surface, defeating the ceramic properties. Over time it destroys the non-stick and causes the user to add more fat (oil, butter, etc…), which ultimately exacerbates the problem. As for the margarine issue, margarine’s main ingredient is water. You can’t fry with water. None of the other ingredients in margarine constitute oil, therefore, using margarine is tantamount to frying with water. Thanks for putting out the video; hopefully it helps many of your viewers.
Oh my sakes! Nothing in this video would make me ever buy a Pit Boss. You messed up your Pit Boss by using too much oil and cleaning it too much?Nothing about that statement makes me want to buy this griddle. At the end of the video, you still recommended it! How is that possible! You made another video that compared five griddles, I really appreciated it! I thought it was a good video. This video was terrible.
I recommended it because many people still love theirs...we have a fb group and some people absolutely swear by theres...I personally dont cook on this anymore because of my issues...that being said its not my responsibility to tell you to buy or not to buy...I give you facts and you decide or reach out and ask me...Once this video posted both here on in our griddle group many people supported the video saying they have had the same problems....so the idea that this video is terrible...thats laughable...my purpose was to shed light that if you choose to buy...dont do what I did...thats knowledge to the consumer
I should have said "confusing" rather than terrible. You listed numerous issues then give a recommendation. I understand others may like theirs but I wanted your conclusion and that wasn't clear to me. Most of us can only have one choice and it has to be the best choice we can make. I appreciate your videos. As a result of one that made great comparisons with a demonstration (bread showing hot spots), I'm buying a Traeger today! Thanks for your help! @@TheFlatTopKing
@@lucybgl that’s a decision i swear by… still use today. Still my favorite as of today. Big companies coming out this year with new ones… smile will tell but from my experience I still stand by my decision with the traeger
Love this channel and all of the great information. In my opinion it’s “easier” to not have to be so particular about the cooktop surface. I don’t find seasoning and cleaning the rolled steel to be a big hassle at all. Additionally I haven’t had the best luck with non stick cooking surfaces. I think the toughness of rolled steel out weighs the nuances of trying to not damage a non stick surface.
I also don't think keeping the rolled steel cooktop clean and oiled is a big deal. It usually only takes me a minute after a cook to clean and oil it. Plus we're not big fans of ceramic / Teflon cooking products.
Honestly I think there must have been problems with Pit Boss’s coatings at the beginning. I noticed a few of the reviews from right after these came out complained about how things stick to the top. I just got the Sierra (Walmart 3 burner) for Christmas. First one was damaged bad, so I went and returned it and got another. I’m only 4 cooks in on it, but nothing has even remotely stuck to it yet. Made chicken quesadillas last night and even the melted cheese wiped right off with a paper towel. I am using the new star spatulas and the wooden scraper you recommended. I put a couple small scratches on it my first cook due to some burrs on the edges of the brand new spatulas. I took some fine sandpaper and smoothed the edges of the spatulas and haven’t noticed any more scratching yet. But I may rethink and switch to the pit boss plastic set of tools. I do love the wood scraper though! Great update video
No, never margarine! Love your torture test of the Pit Boss, and while I personally wouldn't want a non-stick griddle because I learned on a 48 commercial flat top grill and it was metal on metal for 16-hours, 7 days a week with that beast. But you have to be impressed with Pit Boss' warranty and their customer service. That says a lot about a company. Nice vid!
Absolutely great comment...it may not be for everyone...but if you do here are some things you should look out for...Yes Pit boss so far has been very great to deal with ....and not just as a ambassador...even friends have had good things to say about em
It is even bigger than that because he didn’t have a warranty. They sent it to him to try and review. The fact they sent him another top is incredible!
I was at a bbq about 10 years ago, the flies were horrendous, and the only thing they weren’t landing on or attracted to was the margarine, been using natural butter ever since, great vid love the honesty
Another great video. I've only had experience with Blackstone. I wasn't a fan of the Pit Boss surface from the beginning. I just liked the original surface. It's tried and true. Best of luck with the new surface. If you didn't have a lot of direction anyone can understand your dilemma. Love your show.
I appreciate your videos. I recently bought an outdoor gourmet griddle. It is ceramic coated, so I take your advice and direction seriously. I recently bought a set of the silicone spatulas that you suggested. They work great. Next will be the wood scrappers. Thanks for your service, and thanks for your videos.
I've had my PB ultimate griddle for a full season. When I first started with it it worked great, things didn't stick too bad but I was getting frustrated with the black stained look on the griddle surface from the oil i was using... at the time was vegetable oil. After doing deep cleans with baking soda and water and a scrub daddy it would look like new but afterwards I couldn't even make a smash burger without it sticking, and those are greasy as hell! It became very frustrating. Since that, I've switched to avocado oil. Big improvement in my eyes. And I've stopped caring about any dark staining, though it doesn't seem to stain as much since I dropped the veg oil. I cook, after we're done eating I'll go out and pour some water on the top and scrape it around with my plastic scraper. Most of the junk comes right off at that point, then I wipe it down with paper towel. Done. Not having nearly the sticking issues I did when I used to deep clean it. That seemed to make these horrible to cook on. This is my first griddle... I live in Canada, it seems like this way of cooking is just catching on up here, but I think if I knew what I know now, I'd have bought a steel top griddle so if I mess it up, i can just fix it. But I cant complain about the ceramic. I try and keep it as good as I can, but it's a joy to cook on when it isn't sticking and makes some fine eats. Love your videos BTW! Keep it up. Cheers
Hey great in depth comment...starting to realize maybe I wasnt the only one with porblems...hahahah I might not be as bad as i thought...I know Pit Boss has some big time name in Canada and push alot of product that way...thanks for your support...
You should try using ghee. It has no milk solids to burn like butter and an extremely high smoke point of 482 F so it doesn't carbonize/burn or season to the cooktop. Figured this out with my extremely expensive ceramic lined stainless cookware. Rinse them out with water and wipe dry. Rarely need soap use to clean them.
Love the videos and most certainly appreciate the forthright honesty, and of course the good information. REAL margarine has little to no water in it, but SPREAD, like Country Crock etc, has a LOT of water. I don’t use that stuff for cooking at all (not even real margarine anymore). I’m older than you, and growing up, not much was known about trans fats and margarine was supposed to be better for you than butter. Now we know different. But aside from that, you are right…never cook with spread, and if it has water in it, don’t cook with margarine either. Butter is better for cooking and I believe it is better for health, especially if you use it alongside olive oil. I’ve never tried avocado oil, but I hear that is a good oil for your health as well. But some things…just have to have butter. I don’t use my flat top as much as you, but I can say this: some things are just better on the cold rolled steel than on the ceramic top. Eggs are great either way (if you’ve properly seasoned the steel), but smash burgers? Use the steel. It is just too hard to get them off the top of the ceramic without damaging the crust. I’ve never failed on the steel…almost everyone fails on the ceramic, at least some times.
100% agree with your comment. My doctor told me years ago to not use margarine and just stick with butter. So, I only use olive oil or butter for cooking. The Pit Boss has some features that i prefer compared to the Blackstone. But, I'm not sure I want to take a chance on it over a Blackstone.
@@michaelangelo6217 I’ve got 3 Blackstones and a Sierra. The big BS is on my patio, the smallest is in the RV, and the 22” is at the cabin. If I had it to do over again, I would not have bought the Sierra. It just doesn’t provide the value for money that the BS does, given the ceramic does eventually wear out.
I am not an experienced griddler but I don't use margarine in my home I like beef talo or corn oil or avocado oil. and my pit boss is doing fine thank you for what you do I enjoy your videos.
OK King. I’m going to give Pit Boss a lot of credit for sending me a replacement griddle top at no charge. Just got the four burner ultimate today. I sent them pictures of the coating flaking off and sent this replacement without much hassle. I really really really want to love this griddle. I’m going to watch this video of yours again, and any feedback you can give me I would certainly appreciate. How do you feel about a simple cooking spray like Pam?
Stay away from sprays in general with griddles. Only use oil where you’re cooking. Dont oil whole griddle if not using. Clean like an inside non stick pan. Soap and water. Dont season this griddle. Only use enough heat to cook properly… don’t use high heat if you can… low gets hot enough. Dont over heat areas where you’re not cooking…. For example. If only using half griddle don’t have other side blazing hot etc. maybe only use three burners or even 2 in necessary
I always cook on the lowest heat possible because I’m such a tight wad. I don’t want to use more gas than necessary. Lol. Just did some burgers and I’ve got to say for the first cook I was very pleased compared to my last Pit Boss experience. I will take your advice, get a small spray bottle and use either olive or avocado oil sparingly.
Thanks for the video. Just got mine a little while ago and have zero griddle experience. Your vids help me understand what I need to try and do. Going simple and making pastrami sandwiches today. Wish me luck!
Same EXACT thing happened to me minus the metal utensils! Couldn't for the life of me wonder what I was doing wrong. I too was oiling it after each cook. Then everything would stick. Then I'd deep clean the crap out of it. Totally ruined it. They should've made it clear what we should and shouldn't be doing with this thing. I got a new cooktop as well & wish I spent more and got a Blackstone
@@TheFlatTopKing it's going great! I put a tiny amount of oil down when cooking, only avocado oil (high smoke point). But the biggest change I've made is that I bought a pack of 50 microfiber cloths from Amazon and when I'm done cooking, I use the KitchenAid gormet bowl scraper set to scrape the surface. Then the real game changer is I lay down the microfiber cloths all over the surface, kick it in high and soak them in water. The steam really cleans the surface and I use the plastic scraper to scrape the cloths on the surface gently. Then I just wash the cloths
I still don’t have one but just chiming in that I grew up on imperial, and these days I still use it as well as butter. I do love the country crock stuff just because it’s easier to put on my bread! 😂
I absolutely appreciate your honesty.....when I watched your video about the hash browns, it was what prompted me to buy the Blackstone E-griddle, whose surface is probably comparable to the PitBoss. We've only used soap and water on it and the plastic tools. I bought a Steelmade for our home not only due to not getting enough heat, but you just can't chop meat up with plastic, no matter how you try! I'm so looking forward to when we buy our camper to getting a Camp Chef or Blackstone propane griddle. While I will say that I think the prepared surface of the E-griddle and the PitBoss are awesome, I really doubt you did much wrong. In my experience, most pans with a slick surface give it up after a time. I bought a Misen pan, which I had heard that the surface was amazing....lol, well if anyone can kill it, it's ME! It's dying a slow death after a two year stint on our electric stove. Keep on rocking the food Neil....I may start a channel someday with my cooking. I just don't think my hubby will come across as great as your lovely better half!
I think you did a fare appraisal of the flatop. It was interesting to hear you say you think you were using to much oil, and to much cleaning. That makes sense. I believe so many folks who are used to non stick probably won't suffer using a non stick griddle. They are used to it. This is why a few months ago I said I'm going with rolled steal. I know myself. Eventually I would damage it. I've been cooking on cast iron and stainless steel for about 50 years. I have developed to many bad habits. That said I can't help but wonder why Pit Boss hasn't come out with a stainless steel option. Straight from factory or as a accessory item. I believe it would be a great item to sell. After all we men are attracted to stainless steel like we are attracted to pretty women 😁. Anyway I'm going to go with Blackstone when I finally "pull the trigger ". I think you did a great job on this video. Next time you're talking to Pit Boss ask them why they are not making a stainless steel griddle. I'm sure they have a reason. Have a great day 🌤 😀
What did you actually buy..thats awesome you got the new one...They do have a rolled steel that i think they might be updating...interesting if so...thanks for the kind words...i appreciate when you comment...you dont hold back and hold me accountable
@The Flat Top King hey fyi. When doing a product review integrity is important for everyone. The person who does the review. The viewers and the folks who make the product. Your review is realistic and something I believe in. Just like Ricer on his channel Dead Broke BBQ. He does great, honest reviews. Anytime you are offered a sponsorship it's important to tell them you're value as a spokesman for their products means you have to be honest. Because once you lose the trust of your viewers you "sold your soal", good luck ever getting it back. Boy howdy there's a lot of folks out there selling there souls. People eventually figure out who these folks are. Just so you know you're the ONLY channel I watch anymore about flat top cooking. You keep it real. Keep up your good work. Some day in the next year or so we need to get you and your wife up here in the "Great Pacific Northwest " for some salmon fishing. Seriously. Have a great day 🌤 😀 🎣🐟
First of all, the only time I use margarine is on quesadillas, but it’s an old habit. Secondly…I’d love to see you do a comparison of some of the cheaper off brand griddles for “the rest of us” 😂
If you want to fix that griddle surface, you can do what Blue Diamond told me to do with my skillet. Plug your drain hole, put water on the top, and boil the water for 5 minutes. Drain the water and immediately rub it with a piece of Magic Eraser original and rinse with water. Do the eraser and rinse three times. Wash it one more time, and your top(unless you totally destroyed it) will be non-stick again. Best wishes, Kevin
A few things. First: Pit Boss says in the instructions to oil it after use. I agree with you, that makes no sense. I did it for a couple weeks, then stopped. Second: if you stop oiling it, you don’t have to clean it as often. Fixing problem 1 solves problem 2. Third, no metal tools. You have to change your touch, going from metal tools to nylon. Change the angle, the pressure, the speed. I didn’t have previous griddle experience, but I have 40+ years of kitchen experience. You have to work differently with steel pans, with cast iron pans, and with non stick pans. (One cool hint about the Pit Boss tools: they have a little indent under the handle, such that you can balance the spatula on the griddle surface and the indent rests on the rim. It’s a nice feature.) Fourth: yeah, margarine. Mrs B wants her eggs and omelets done in margarine, and after 30+ years it’s still hit-and-miss. My best method is to 1) use non stick, 2) use twice as much margarine as I would butter, and 3) let the water boil off. Then work quickly. They usually come out okay. I’ve had my Pit Boss Sierra 4 months, and I’ve cooked probably 25 times on it. I haven’t had to deep clean it yet. There is one small sticky area between the center and right burners, about mid griddle, corresponding to the hot spot. I’ll catch up with that this spring, probably, but for now it’s not an issue.
I'm ready to purchase a griddle and am leaning toward the Pit Boss because I live in southeastern MT (next to SD and WY) where the wind blows the dirt around every day. I think a greased up griddle would be disgusting and I cook on my grill almost every day from spring to fall. Hubs doesn't love the grill flavor but loves anything in a skillet so I thought this might be the option for us. Thanks so much for your honest reviews.
I’m loving my four burner Pit Boss ultimate. I did not have any sticking till until about my fifth large family cook. And it was a super easy fix. Still have not done a deep clean and don’t use metal on it. I clean it with dish soap and a blue Scotch Bright sponge. Since you had sticking from the beginning I think you had a defective top.
Sounds great Larry...Yeah in all honesty I think so too...just to many things at the beginning that did not seem right...after talking to the waltwins they had not experienced that...I should have said something sooner but I kept thinking it was all my fault
I love mine! Never deep cleaned it. Scrape bulk oil/fat off with silicone spatula, wipe remaining off with paper towel. Pour a small(1/4 cup) of water on the griddle while it is still warm. Wipe down with paper towel. Steam cleans the griddle top. Takes all of 3 minutes.
Yeah absolutely....spot on...way head of the curve for sure....mine would stick so bad at the beginning that your method was almost impossible...i was deep cleaning 3 cooks in...so my path was off road to start with....than you add all my other problems...
@@TheFlatTopKing I made candied bacon on mine. The most difficult cleaning so far, lots more scraping with the silicone spatula. Still came clean. If i remember, I scraped with the water and the griddle still quite warm. Water/steam is your friend. Thanks for all your helpful videos!
I've heard and read other reviews where people had issues with the ceramic cook tops. I still love my metal cook top Blackstone and will likely stay with a metal cook top even if I buy another griddle in the future (I've had mine since the first series came out). The one good thing about metal is if you really muck it up, you can always break it back down to bare metal and start all over again. Not that I have ever needed to do so, but I could if needed. I generally use Avocado oil on my metal cook top unless it's something where the food benefits from butter in the cook (real butter)
Love your videos! They helped me decide on the Blackstone 4 burner 36”. Many years ago, I used to use Nucoa (no dairy in it) for all cooking until they started putting fake butter smell in it. It was about 65% fat. Now I use butter (almost 80% fat) for everything, especially my Wolf griddle in the house and now my new Blackstone in the yard.
Butter adds so much more flavor to cooking, no margarine for me! Back in the day margarine was illegal to sell in Wisconsin, it’s the dairy state ya know.
I personally have never used margarine I've always use stick butter like imperial and thank you for the heads up I probably would have beat myself up just like you did now I know better thank you very much love all your videos - always very informative
Some really great content and information Neal! I only have the Blackstone electric griddle for now and only use bacon grease or Kerrygold butter. When I’m done cooking on it I use just hot water on the griddle and it steam cleans it then wipe it down with paper towels. That’s it. I really like the honesty and knowledge you share in all your videos. Cheers brother!
Thanks for the follow up. I'm in the same boat with my griddle that is almost 1 year old. I have used margarine on mine as you mentioned. I definitely have oiled to much. I'm going to reach out to Put Boss and see what can be done. Like the griddle but not super happy that it is non stick as advertised. May just be my mistakes. Please do another follow up in a few months to let us know how it is performing
Great video! I love the openness about the entire situation and your honesty on how you cooked on it with what you may have done wrong. I am not even 6montha into owning my members mark griddle so I do not have the experience to make any remarks on griddle cooking haha. I’m just taking in the info and nodding my head because I can honestly say I would have probably done a few things the same way as you, but since you worked with griddles for 20yrs I can also easily see how certain techniques were ingrained in your cooking style no matter the cook top lol. Thanks for all the recipes and tips on griddle tops I do appreciate them
@@TheFlatTopKing your content is great man just keep grinding. No need to pay much attention to the negative comments! Negative people just try to hold us down from being successful, your killing it dont let them hold you down!
Very informative review. As for margarine. No, I never use or never will use it. I haven't had margarine in the house in several years. Butter or good oil always
One of the biggest concerns I would have about a Teflon coated griddle is tempatures. Teflon coatings are typically rated for "intermittent" temperatures of 500 degrees. Griddles can hit that range easily. My Blackstone has hit temps of over 625 degrees.
Neil, I think you’re a very transparent man and anyone looking to get an honest opinion on a recipe, grill, griddle, smoker can feel comfortable with your opinion. I’m not a fan of the nonstick pit boss grill. I do have a pit boss pellet smoker. I don’t think that the nonstick surface gives even 50% the sear on a steak, smash burger or other items that you really want to get a good sear. I think the pit boss nonstick cooks breakfast the best you do not have to worry about egg sticking they slide all over the place lol. I just thought I’d give you a Attaboy for giving your very honest transparent experience on the first pit boss top!
I currently have the small 17 inch Blackstone electric griddle, which is ceramic too. It is too small for the amount of cooking I do on the weekends for family. I will most likely be purchasing the Pit boss 3 burner. I am use to the ceramic cooking and have no experience with rolled steel cooktops. The main reason for me is the quick clean up after the cook. I can clean up and still get in to eat with my family. Being in Wisconsin we ONLY use butter. Using margerine would be like you wearing a non Tennesee Vols. clothing. LOL
I just bought a pit boss Sierra from Walmart for $172. SCORE. I watched your video this morning not knowing I’d run into this deal. Several things made me select Pit Boss #1 - it was sitting next to a Blackstone and I opened up the cover of both and the Blackstone had rust in all the corners. Pit Boss Spotless. I live in Florida and I’m concerned about rust. #2 - the griddle Size is 30” x 18 and it’s 3 burner. I wanted the flexibility to turn a burner down or off for warming #3 - price. I was comparing it to the Blackstone 28” which was priced on clearance for $122 but was 2 burner and had no lid. The PitBoss has a hinged lid and the Blackstone has an aftermarket lid that hangs off the back. Hey I’m in the game at a reasonable price point. I have a very nice summer kitchen with Blaze grill, power burner set up for Wok cooking, Green Mountain Pellet Grill and now this new addition. I’m betting I’m going to like this and my Wok power the best. Love the Flat Top King videos. Need to figure out utensils. HELP
Thats awesome bud. Great set up. I would 100 recommend the pit boss utensils. I personally don’t like em. But its not about me. Thats what needs to be used.
I just discovered you on RU-vid last week and can't stopp watching your videos great job 👍 but its been a year since this video and here in Germany we can buy pit boss griddles now ..iam interested but i would like to see an update on your pitboss griddle after your new top that you have become since its been 1 year on use ..many greetings
Thanks for your show and all the education. I'm having a hard time reconciling the statements - I was using way too much oil but then the bombshell is you didn't have oil and had to use margarine. We really like to cook with minimal oil and butter which is why we chose the ceramic Pitt boss but I feel like our griddle has been ruined because we don't use a ton of oil. Any thoughts or suggestions? Thanks!
I am not sure the question...i will answer based on how I have interpreted this.. 1 I didnt buy the Pit Boss it was given to me for reviews and knowledge 2. The Manual was never updated with this model so the information was muddy to start 3. I choose to use metal based on conversation with Pit Boss when we first received it 4. I DONT use to much oil or butter...I was oiling the griddle after cooking... 5. Using less oil or butter does not reflect the problem it helps the solution\ 6. If using only a certain part of griddle no reason to use oil or butter on the whole unit thats why I said less... 7 Adding the extra oil or butter while cooking adds in the seasonings process and thats not a good thing dealing with ceramic.. 8.Since using oil after cooking it was discoloring thus making me clean more and more.. 9. From day one my griddle was NOT non stick like they stated. Thus using oil or butter. 10. Deep Cleaning, Metal Utensils and using Margarine at the very end was the last straw....it stripped the ceramic. 11.Lastly based on the Comments on RU-vid and Comments on the GRIDDLE GROUP on Facebook proves my theory correct... It may not have been 100 my fault...its happening more and more based on usage...people are having problems while not following anything I have said...some have said they didn't even know about my channel until it was to late... Hope that helps...
Great upfront and to the point episode Brotha. Of course you know i recently got the Blackstone griddle. Since ive had it, ive only used Avocado oil, as you taught me and maybe 2 times my oldest son used Land o lakes garlic butter. Never thought about margarine cuz i never see you use it, but thats just my situation. Like you learning the ceramic top, i too am learning to cook on the blackstone. Hopefully others can give you the insight with their experience with the pitboss. Glad to hear you received a new top. And cant wait for the 6month follow up on the replacement. Anywho, Cheers y’all, and great episode 🫡 👊🏼😎🤙🏼
Can you sand off the old griddle, remove the ceramic, and then treat it like a regular metal griddle top? Thatd be a good experiment and video at least :).
I have a Blackstone for 5 - 6 years. Love it. I also have an indoor griddle. My biggest problem I have with the indoor griddle is having to using a plastic/rubber utensil. The plastic utensils seem to be to fat in my opinion. Makes things harder to flip. Also I keep my metal spatulas on the griddle when I cook. Not sure how the rubber/ plastic would handle the constant heat. Also I only use oil or beef tallow.
@@TheFlatTopKing I think it may be just the opposite, the spatulas were developed without the griddle in mind! I’m using metal because the plastic spatulas I have are thick, easily overheated and melted edges, and won’t get under an overeasy egg without turning it into a scrambled egg!
I use wood spatula's always to clean and scrap with. I use square edge stainless to cook and scrap up smash burgers. I never use soap of any kind. When finished I use water sometimes club soda when I clean. Never use margarine, I hate that stuff. Ghee is a great oil source with considerable higher smoke point and you still get the butter flavor.
Yeah i here ya on ghee...It wasnt me who bought it...I just forgot the butter...i use ghee alot...interesting you dont use soap....are you noticing a blackening or patina starting on your griddle
@@TheFlatTopKing I've had this griddle for a year and half and I really have a good even patina. Not any of that gunky build up. The one I have at the beach seems to get a gunky build up that I have to clean more extensively. I think its because other people are using it too and I have no idea what they are using when they cook. Of course the salty air is a harsh environment even for stainless steel.
I do not have the Pit Boss but do have the E-Series 22-inch Blackstone with the non-stick surface. I only use the plastic utensils or wood, tend to like the wood for minimum scraping, never use margarine only butter or ghee butter or a splash of avacado oil, much less oil required, as a landing zone. Clean with a paper towel. If you want to use a warming rack, put down the silicone egg molds first and then put the wire rack on them so it does not touch the surface. Also, can cook biscuits this way.
@@TheFlatTopKing , I forgot to mention, turn the wire rack over so the legs point up, keeps them away from the surface. Amy is wonderful, no question, she might need to start including grocery lists for us new shoppers HA.
Butter is healthy, margarine is poison. That said the flavor is better too. My main concern for the Pit Boss ceramic is chipping with the use of metal spats during cooking.
I never use margarine, butter all the way! But I'm from Wisconsin, the Dairyland State! I also won't use processed cheese ( American cheese) Lol! Great video hopefully others will learn from your experience! God Bless! Griddle on!
Thanks for sharing, I will be interested in seeing how this new top works out over this year with your new knowledge. I think I will stick to rolled steal tops. I’m using the Sam’s club 6 burner and love it’s performance thanks to many of your upkeep suggestions. Thanks for being honest as always.