two-sided, two-burner cast iron griddle at World Market a couple of years ago. I love it, but the ridged side is terribly hard to clean. And after grilling a few ribeyes on it yesterday, I was faced with this familiar problem again.
In checking out some tips online, I came across this article. In addition to cleaning advice, the writer included this observation:
"No kitchen instrument or style of cookware has quite the same vocal, enthusiastic community as cast iron. They write books about cast iron. They write love letters to cast iron. They sing the praises of the metal with a religious fervor, and they want to convert you ... After a week of talking to cast iron users and visiting their online communities, I'm convinced there must be some positive correlation between cooking with cast iron and becoming wholesome and kind."The emphasis of that last sentence is mine. But I really loved the whole paragraph. It rings very true--at least based on conversations I've had with other cooks.
But back to cleaning this danged griddle. I did find some helpful information in the above-mentioned post. And also in this Real Simple article. As it turns out, salt is very useful in cast iron cleaning. (Seems like I've heard that somewhere before.) Anyway ... I tried it, and it did make scrubbing it (with my plastic-bristled brush, of course) a lot easier.