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I have the same thing happening with my Viking griddle. I have nearly the whole top seasoned to a jet-black state - and it is stick free!! Now up near the front edge the coating/seasoning is chipping off. I've just been taking the loose chips off and not worrying about it too much, it maybe the size of a half dollar at this point. The front edge of the griddle is the hot spot on mine; and I've learned to adapt my cooking techniques. My guess is the hot spot on my griddle is responsible for the flaking...
This is taken verbatim from page 11 of my Frigidaire Gallery range:
"Seasoning, using and caring for the griddle Before first use:
-Wash griddle in hot soapy water. Rinse and dry completely.
-Apply a thin coat of vegetable oil to the entire surface (front and back of griddle).
-Preheat your oven to 350*F. Place the griddle on the upper rack in your oven.
-Bake griddle for 1 hour at 350*F, then turn oven OFF and let cool before removing.
-The surface may have a tacky feel to it from the seasoning process. If desired, wash the griddle in hot soapy water, rinse well, and dry completely.
Using the griddle:
Remove the center burner grate and carefully replace with the griddle (some models). Preheat the griddle for 5 minutes on medium to medium low setting. Slow preheat ensures even heat distribution during the cooking process.
DO NOT preheat the griddle on HI setting. Preheating on HI may warp the griddle and prevent even heat distribution.
After each use:
-To prevent rusting, store in a dry place and keep uncovered.
-After each use, clean with a stiff brush and hot water only.
-Do not clean griddle in the dishwasher.
-Dry immediately and apply a light coating of vegetable oil to griddle before storing.
this is a milti burner unit / and sounds like the ignitors or weak / look below the oven door edge for a glow if orange there bad they need to be white hot .. burners may come on but not all the time .. ****
There should be a drip pan already but remove the griddle and line it with aluminum foil that way you can just roll up the foil and throw away and you don't have to clean the drip pan. If you cook pork you need to cover with a lid and you want to make sure you get the meat hot enough to be safe, get a thermometer from Wal Mart and it will have a probe and the temp the meat has to be in order to be safe. Chicken is 160 beef is 140 and I don't eat pork and don’t know the exact temp for it but the problem will have it on it. If this helped please rate me.
This addresses the cleaning question only. I was a chef for 27 yrs.
Once the griddle surface has begun to rust, and this can and even will be the case on a new stove, you have to get agressive with it. You're going to use sanding tools and oil.
If the griddle top is heavily rusted, I use my electric palm sander fitted with fine emory paper (the black stuff that can get wet). Wet down the surface with a small amount of oil and work the sander evenly over the entire surface in rhythmic strokes from front to back or side to side. I don't have a scientific reason for this but my gut tells me not to work in circles or random strokes. Try to work the entire surface evenly to avoid creating high or low spots. Use a straight edged spatula or I use a dough cutter (flat edge of about 4" and available from culinary store for under $10) to cleanly scrape the dirty oil off the surface. Sand in shorter durations & clean often to avoid grinding dirty flavor into the surface.
Once you have it clean its time to season it. With a better oil focusing on flavor, spread a thin layer over the surface and cook at about 250 degrees for 15 - 20 minutes. Repeat this after every use until you build up a layer of cooked oil almost like enamel to resist rust between uses. This makes a teflon like finish to your griddle.
For regular use and cleaning scrape down immediately after cooking and while the griddle is still hot. When its cool use a hand sanding block you can get from the hardware store. The one I prefer is a firm sponge with emory paper wrapped around it. I store this in a bowl on the shelf above the stove because it is oily and dirty. Alternately you can also use rock salt and a kitchen rag to loosen food particles stuck to the griddle but this makes for messy laundry or throw away rags. We also use viengar or lemon juice and water to loosen food while the griddle is still hot or warm. NEVER USE SOAP!!!!!! You want your food to taste good don't you?
The oil used for cleaning can be anything with minimal flavor like canola oil but the oil used for seasoning the griddle should be a high heat type like sunflower.
Personally I only cook in black cast iron pans and the above method is how I treat them as well. Rock salt and water is all I ever need to clean them between uses.
good luck. We have the same range and have had issues with the ovens since the range was installed. The overn does not heat evenly on convenction or bake. Thermadore doesn't stand behind the product and neither does the distributor. They tell us that Thermador isn't standing behind the product so there isn't anything that can be done. We spent $8000 for an oven that burns the back corners of everything we bake.