There’s something about cooking over a lazy campfire flame that makes the whole experience more fun. You get to watch the fire and adjust the griddle and flame height until you find just the right heat.
Those flames will often leave soot on the bottom of the griddle, whether you’re cooking over a campfire or a propane fire pit. Once the griddle has cooled, I put a little cooking oil on a paper towel and wipe away most of the soot. That keeps it from spreading when I pack up and leaves a little protection on the bottom of the griddle.
I also like to bring aluminum foil to camp. When the griddle has cooled, I lay foil over the top and bottom before putting it back in the bag. If I’m cooking on it again during the trip, I don’t always give it a full wash until I get home. I just remove any leftover food, cover the surfaces, and make sure the griddle isn’t damp before packing it. In bear country, clean your griddle after cooking and store it securely with your food and cooking gear, following local park regulations.
If you’re putting your cookware away for a while, coat the entire piece lightly with oil, then wipe off the excess with a paper towel. You want a thin film, not a layer you can see pooling. For longer-term protection, you can also give the seasoning a refresh: apply a very light coat of oil and bake the griddle at 425°F for one hour, as you would with traditional cast iron.
And if the griddle stays wet and develops a little rust, don’t worry. A bit of surface rust can usually be scrubbed off with warm water, a scrubber, or fine steel wool. Dry the griddle completely afterward, give it a light coat of oil, and you’re back in business.
Cheers and Happy Cooking!
Dave B.
