Anvil Hotplate Care

Caring for Your Anvil Hotplate - Oil It!

The Anvil hotplate is constructed from uncoated steel, and it relies on its cover and layers of food fat and cooking oil to prevent corrosion. With regular use it will very quickly ‘season’ – build up layers of polymerised oils making it ‘non-stick’ and rust-resistant. These layers of seasoning are very durable, and adding a further coating of cooking oil before and after each use will help maintain them to a good standard.

If you are not planning on using your Chef’s Anvil for a few weeks, it is well worth adding an extra coating of cooking oil as soon as possible, to help protect it.

After an extended period without use, you may notice some small areas of corrosion or rust appearing. Please note that this is normal, and once you have heated the hotplate and followed the steps below, the corrosion will disappear.

How to clean and oil the hotplate:

Step 1

Use the scraper to clear the surface of any ash, debris and cooked on food scraps.

Step 2

Pour cooking oil over the surface. Pay particular attention to very hot areas (inner edges of the plate can exceed 350C, hot enough to burn off some of the seasoning) and areas that are not often cooked on.

Step 3

Rub the cooking oil thoroughly into the surface with a collection of kitchen roll. Your last coat of cooking oil should be after the hotplate has cooled sufficiently and not to burn off the oil.