How to Clean and Season a Camping Griddle with Side Burner

Quick answer

Clean your camping griddle with a scraper and warm water while the surface is still warm, then dry it completely and apply a thin layer of cooking oil before storing. Season it in three or four thin coats over medium heat, and repeat the oil coat after every trip to keep the surface black and rust-free.

Step-by-step cleaning and seasoning routine

1. 1. Scrape while warm, not hot: After cooking, turn off the burners and let the griddle cool until you can hold your hand a few inches above the surface for a few seconds. Scrape food residue toward the rear grease cup with a stiff scraper. Mistake to avoid: scraping a screaming-hot surface, which can burn your hand and lift fresh seasoning. Warm, not hot, is the safe window for scraping.
2. 2. Wipe with warm water and a cloth: Wipe the surface with a damp cloth or paper towel and a small amount of warm water. For stuck bits, use a nylon scrub pad, not steel wool. Mistake to avoid: soaking the griddle or running it under a tap, which drives water into the side burner and the grease cup channel. Use the least water that gets the surface clean.
3. 3. Dry both cooking zones completely: Dry the main griddle and the side burner area with a clean cloth, then let the unit air-dry with the hood open for a few minutes. Mistake to avoid: closing the hood on a damp griddle, which traps moisture and invites rust. Open-hood drying is part of the clean, not an optional extra.
4. 4. Apply a thin oil coat: Rub a teaspoon of a high-smoke-point cooking oil over the entire cooking surface with a paper towel. You want a sheen, not a puddle. Mistake to avoid: pouring oil directly onto the griddle, which leaves sticky patches that turn gummy on the next trip. Thin and even beats thick and pooled.
5. 5. Heat to season in layers: Light the burner on medium and let the oil smoke lightly for a few minutes, then turn it off and let the griddle cool. Repeat the thin oil coat and heat cycle three or four times for a new griddle. Mistake to avoid: rushing with high heat, which can warp cold-rolled steel and burn off the layers you just applied. Three or four thin coats beat one heavy coat.
6. 6. Empty and rinse the rear grease cup: Remove the stow-and-go rear grease cup, empty it, and rinse it with warm soapy water. Dry it fully before reinstalling. Mistake to avoid: leaving grease in the cup between trips, where it can turn rancid and attract pests. The grease cup is part of the griddle, so clean it every time.
7. 7. Store dry and oiled: Close the hood only after the griddle is fully cool and dry, latch it, and store the unit indoors or in a dry garage. If you store it in a damp tent or car trunk, add a light oil coat before the next use. Mistake to avoid: storing a warm griddle with the hood latched, which traps condensation. Cool, dry, and lightly oiled is the storage rule.

Product facts

• 12" x 14" Griddle with Side Burner: The 12" x 14" Griddle with Side Burner has a 280 sq. in. cooking surface and a stow-and-go rear grease cup. The rear grease cup is easy to forget, so empty and rinse it during every cleaning session to prevent rancid grease buildup between trips.