I find that the scouring side of a blue ("non-scratch") kitchen sponge, with water and dish detergent and lots of elbow grease, is effective, but it does require lots of elbow grease and I'm wondering if there's an easier way.
How to clean a George Foreman grill
cleaning
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We use kosher salt to clean (still-warm) cast-iron by pouring in a handful then rubbing around with a (usually paper) towel. The kosher salt grain size is just right to be an abrasive for removing excess grease and other food particles, and you don't have to worry about it melting. Then a wash with hot water and a little soap to complete the washing, followed by a rinse. To avoid rust, we dry the pan by putting it on the stove, high flame, until the water has evaporated. We have to re-season the pan every once in a while (once or twice a year), but this method has worked well for us.
Good news: I finally got 'round to cleaning the strainer, and it's clean and works well again. Thanks to everyone for all the suggestions.
- I ran it through the dishwasher (twice), with no benefit; still clogged.
- Next, I put dishwasher detergent (not dish soap) and the strainer into a small cup. Then I added boiling water and let it sit overnight. The residue came off easily with a toothbrush. Bingo; clean and clear.
Works well now! Thanks to all.
Pictures follow!
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Best Answer
Deglazing is the easy way that I've found over the years:
It's a bit more difficult to clean the top ... you have to learn it back. You can also wipe it down with a soaking wet paper towel.
You might have to scrub a little bit, but the water should get off the majority of the gunk. Beware that you'll tear up paper towels on the little nubs at the bottom edge of the lower part ... I typically save that area for last, as anything to clean above it would drip back down there anyway.
Also, if the grill cools off too much, you might need to let it re-warm some.