Vevor 21" Griddle - Now with Fahrenheit on the temp dial!! SS body with iron cooking surface!!

[@janetteemartinez562]

This is the same model I bought back in April and I love it.

[@MileHighGuyBBQ]

Awesome review Andy and you sure are the Vevor griddle expert. Is there room for another "Flat Top King" 🤔 You do know how to cook on those Vevor griddles and it was nice of them to send you one.

[@CharliesTheMan]

I'm glad they're sending you stuff to review. We are going to be ordering one just from you showing off the first one you got and doing a good review.

[@TheFoodExperience]

Thank you very much. I'm very happy with their griddles. They do take a little bit of time to heat up but I'm always very transparent and let you guys know how long it takes. The surface is great though and definitely outperforms the Blackstone E-Series.

[@rbiv5]

Looks like a great product. You did an awesome job seasoning that griddle. Looking forward to seeing a few cooks on it.

[@TheNudeAmerican]

That is the one that I have and I ordered mine on Amazon. I still love it to the max. I agree about the infrared thermometer not working as well while it's still light colored. On my stainless steel griddle it is useless, but on this one it works excellent after it's seasoned because then the surface is darker. If I ever go back to my stainless steel one I probably will have to get a surface thermometer that sits on the surface. However I'm staying with this one because of its size and ease of use.

[@bradsimms9616]

This is the model I have, super happy with it! We use it almost daily.

[@AllAmericanMack]

An excellent and thorough review as always! 👍👍 Now I *REALLY* want one since they integrated fahrenheit onto the griddle but no wonder Vevor wouldn't send me one when I requested it, they're sending them all to you!! 😂😂😂 Seriously though, A+ review and instruction!

[@hillyseattlenarrowstreets6087]

You do great reviews and setups for the Vevor griddle - you're an excellent brand ambassador. I subbed so I can see you do a Teppanyaki steak, shrimp & chicken session like Benihana. Looks like Steel surface will handle knife cuts - but will it handle the Onion Volcano? That would be a fun video to watch. Use 2 grills for more cooking area and have wife with a friend or two at table side. That be a fun party! Practice your spatula spinning & shrimp tosses.

[@TheFoodExperience]

Thank you so much! Greatly appreciate the kind thoughts. Also to let you know it is an iron surface and not steel. The body of the device is stainless steel but the cooking plate is iron. I'll really have to look up the onion volcano that you mentioned. Sounds intriguing for sure. Unfortunately I don't eat seafood in any capacity but all the rest sounds great!

[@DS-xl1ro]

Nice vid. Dollar wise it’s hard to beat Vevor. Similar griddles are much more expensive. I use the included spatula as my bench scraper. I have the 14” version. My only complaint is that grease leaks from the left side onto my counter. Apparently the rail separated from the griddle. It’s a lot of fun to use.

[@mackpowerev1092]

Hello Sir, thanks for the time and energy you put in make these series of infomative videos....i have the 14" Vevor Griddle but it seems to be dripping food oil through some openings around the side walls. Pls can you confirm that this issue is resolved in this new / upgraded 21" version as i'm considering picking up one..? Hope to hear back from you soon.. Thanks in all.

[@TheFoodExperience]

Thank you very much. I have not experienced the issue you are mentioning. I have a 14 and a 21. So far neither of them have leaked oil down the sides where the walls are. That definitely doesn't sound like a fun problem though and definitely understand any hesitance about getting a newer device.

[@mistyg9196]

Can I use crisco ? I just got my griddle today and super excited to use but I don’t have any peanut oil …. What other kind of oil could I use to season with ?

[@TheFoodExperience]

A lot of people season griddles with Crisco. Should be fine. Peanut oil is not necessary it's just what I use. Pretty much any high heat oil will work fine. Just make sure super thin layers and wait for the smoke to completely burn off before adding another layer.

[@kathyfann]

Can we find out if this is non toxic on its cooking surface

[@TheFoodExperience]

The griddle features an iron cooking surface. It does not have a non-stick coating to it which is normally where cookware can be toxic when used at very high temperatures.

[@AllAmericanMack]

You know, you're giving me a complex about my Blackstone.... 🤣🤣🤣🤣

[@SypherSeven]

Thank you.

[@youtubehandol]

I'm a stickler for metric, but 3 and a quarter inches at 1:51 ? Where's the quarter?!

[@TheFoodExperience]

I like using metric as well however This time I used inches.

[@gordonhood5902]

Here's a question and i lean towards your method with oil, but my pop's pushing 70 accredited chef for 40+ years says to use salt to season cast iron. Put a half inch on the top of the surface cook it for think he said 20+ minutes high temp then keep the salt lol. I am lost on this hole seasoning thing.

[@TheFoodExperience]

I've honestly never heard of that before as a technique for cast iron. All that's needed is thin layers of oil taken to above the smoke point. Wait for The oil to burn off and the smoke to stop. Repeat anywhere from 5 to 7 times and you're good to go. You could Google cast iron seasoning techniques and I'm sure there's different ways that people handle the same thing.

[@leonardkleinsasser388]

I ordered one. Its supposed to be here on friday. But do u ever take the black off the cook top and then reseason it? Like maybe every 3 months or so? And if so how do do u do it? If im gonna have it stand on my counter i would like to have it look nice. Sort of an esthetic thing i guess. Not the biggest fan of the blackness

[@TheFoodExperience]

I hope you enjoy it. What you're referring to is the seasoning. I would not recommend removing it. The griddle has an iron surface. Without the seasoning process being done it will not be non-stick. It also acts as a protectant. If you have ever had any cast iron cookware it should be treated the same way.

[@chef35700]

I was thinking of using it in my backyard. I have a heavy duty extension cord, so it may reach my prep area, do you recommend using an extension cord ? Thanks

[@TheFoodExperience]

You can definitely run the device with the proper extension cord. Even if it is a heavy duty extension cord make sure that it's able to support at least 15 amps. I've used mine on the patio before like that and it's no issue.

[@Rlsmith2002]

Looking to use this indoors. After the griddle is seasoned does it tend smoke a lot while cooking?

[@TheFoodExperience]

@@Rlsmith2002 The griddle technically doesn't smoke, it is the oil that you cook with that may smoke. Always use a high temperature / high smoke point oil such as avocado oil. Stay away from olive oil and other oils that have a low smoke point and it shouldn't produce much smoke. Really also depends on the food you're cooking in the temperature being used.

[@Rlsmith2002]

@@TheFoodExperience Excellent points that I didn't think about to ask a better question with! Sorry about that. We would be using the griddle mainly for meats like steak, chicken, and hamburger or traditional breakfast foods. With this type of griddle I take it that vegetable oil would not be a good alternative to avocado oil, but possibly canola?

[@TheFoodExperience]

@@Rlsmith2002 vegetable oil is just fine as long as you don't take it up to 450° and above. Just check with whatever oil you have to learn The smoke point of the oil. A lot of manufacturers have it printed on the bottle and if not you could check it out on their website. As far as cooking proteins go you definitely will get some smoke with steak if you like to get a nice sear on the steak. To do that you need to get at least up to 450° or hotter. For chicken it cooks best usually at 400° or a little bit less and at that temperature you really won't get much smoke. Burgers could be cooked at a variety of temperatures. For a regular burger I like to stay in the 400° range. For a Smashburger though I like to get up to around 450° or slightly hotter and you will get some smoke if you do that.

[@Rlsmith2002]

@@TheFoodExperience Thank you for taking the time to educate me! My Vevor arrives tomorrow and I am excited. :)

[@TheFoodExperience]

That's awesome! I hope you enjoy it and thank you so much for checking out my video and for your questions.

[@robertwoolf4421]

Do you put oil down before you make smash burgers

[@TheFoodExperience]

It kind of depends. Sometimes I make smashburgers and use a little butter on the griddle but in order to do that with a high temperature you have to put down some oil and butter so that the butter does not burn. If I'm not using butter I make sure the griddle has a thin layer of oil on it but I scrape off all the excess.

[@DCTrainsOfThought]

Is your hood welded? I see in some Amazon reviews that it leaks oil from the sides because its not welded.

[@TheFoodExperience]

@@DCTrainsOfThought It doesn't have a hood. I'm guessing you mean the side rails. No oil leaks from mine at all.

[@robertwoolf4421]

Question have you tried to cook a whole chicken on the grill

[@TheFoodExperience]

I have not tried that before. Not sure if that would really work out. When I cook a whole chicken I use my pellet grill.

[@robertwoolf4421]

Just bought a 21" vevor grill how to cook pork chops and regular hamburger

[@TheFoodExperience]

@robertwoolf4421 pork chops I really not sure because I've never cooked them. As far as a regular thick hamburger goes I would set the temperature up at about 400° and make sure to let it preheat for at least 20 minutes. Put down a tiny thin layer of high smoke point neutral flavored oil before the burger goes on. Let it go until Brown starts creeping up the edge of the patty till about halfway and then flip. Then let it continue until your desired doneness. Tools recommended for that would be a infrared temperature probe/gun to make sure your griddle is heated up properly in addition to an instant read thermometer so you could check for doneness. Make sure to have the griddle seasoned properly before you try any of that though.

[@robertwoolf4421]

How do you grill canned potatoes on a vevor griddle and what temperature I'm new at this stuff I need to know

[@TheFoodExperience]

I'm not familiar with canned potatoes. Never seen those before. Are you looking to make hash browns? If so if I'm in a hurry I'll use frozen hash browns. If I'm not in a hurry I'll shred the potatoes myself, soak the shreds and ice cold water. Dump the water out after the soak and re-soak. It helps get rid of the starch. Then I put the potatoes onto a dish towel or paper towels and make sure to squeeze all the water out. Once they are dry they are ready for the griddle. Make sure to heat up to at least 375° and use plenty of oil or a combination of oil and butter. Put the potatoes down. Wait at least 8 minutes and then flip them. If it's something else you are looking to do please be more specific and I'll try to help.

[@ralphb4012]

How many amps does it draw?

[@TheFoodExperience]

Just under 15 amps. 20 amp circuit is recommended.

[@aaps49]

What kind of rag/towel do you use to rub the oil in when seasoning?

[@TheFoodExperience]

You could use paper towels or a lint free cloth or kitchen towel. Here's a link to the kind that I normally use. They're mostly lint-free. amzn.to/3NQoFW4

[@AlfauWithOutLimits]

How many amps does the griddle use?

[@TheFoodExperience]

So long as you're getting this one, 1600 Watts, it will draw just under 14 amps. Make sure you know which one you are getting because there's another version that's dual zone and 3000 Watts which requires direct wiring to the breaker.

[@AlfauWithOutLimits]

@@TheFoodExperience thank you

[@thescribe3184]

I have one of these; the food tastes great, but it leaks oil all over the counter.

[@TheFoodExperience]

I'm not sure how it leaks all over the counter. Could you please describe in better detail? Everything is sealed together and I don't see how that could happen. Or are you talking about splatter from when you're cooking food?

[@thescribe3184]

@@TheFoodExperience The bottom of the griddle is warped leaving small openings on the edges. I don't notice the leaks while cooking, but when I'm done I find grease all over the counter. I actually don't use it anymore in fear of starting a fire.

[@TheFoodExperience]

@@thescribe3184 I definitely don't have issues with mine like that. I have the 14 and the 21-in and neither of them exhibit that behavior. Perhaps yours is a factory defect. Sorry about that.

[@thescribe3184]

@@TheFoodExperience No worries. I've had it for a while; it's probably just wear and tear.

[@wani-r]

👀

[@Luke.Cooking]

Is this Made in China?

[@TheFoodExperience]

Most definitely is...

[@HoopsKing25]

Ours died after 3 months so disappointing.

[@TheFoodExperience]

Sorry to hear that. Very unfortunate indeed. They do have a warranty. Don't know if you tried contacting their customer service.