One of the most common questions UltraDine® owners ask after their first cook is how to clean a teppanyaki grill properly, and the good news is that it is far simpler than most people expect. A teppanyaki grill with a 304/V2A German stainless steel cooking surface is genuinely low-maintenance by design, but the right technique at the right time makes the difference between a five-minute wipe-down and a longer, more involved clean.
This guide covers everything you need to know, from the quick after-cook routine you will do after every session through to deep cleaning, re-seasoning, and long-term storage care. It applies to both UltraDine® built-in teppanyaki grills from the MO series and the full UltraDine® portable teppanyaki grill range. Follow this routine consistently and your grill will perform like new session after session, year after year.
What You Need to Clean a Teppanyaki Grill
Before you start, having the right tools on hand makes the whole process faster and safer for your cooking surface. For your regular after-cook clean, you need a flat grill scraper or metal spatula, a soft cloth or a few sheets of paper towel, warm water, and a small amount of food-grade cooking oil for finishing. For deeper cleans, add a mild dish soap and a soft non-abrasive cleaning cloth or sponge to the list. Cook N Dine’s UltraDine® cleaning kit has everything you need in one place, purpose-selected for stainless steel teppanyaki surfaces. That is genuinely all you need, no speciality products, no commercial degreasers, and no harsh chemicals.
What you should never use on a UltraDine® stainless steel teppanyaki surface is equally important to know. Steel wool and abrasive scouring pads scratch the surface grain of the steel, creating microscopic grooves where food residue and moisture collect over time. Bleach-based cleaners, ammonia-based products, and harsh chemical degreasers all react with stainless steel in ways that dull the finish and can compromise the surface integrity. The 304/V2A German stainless steel used across the UltraDine® range is engineered for longevity, but it performs best when cleaned with the right tools in the right way.
How to Clean Your Teppanyaki Grill: Step-by-Step
Cleaning your UltraDine® teppanyaki grill is fastest and easiest when the plate is still warm from cooking. Work through these steps after every session and the whole process takes less than five minutes.
Step 1: Scrape the cooking surface
While the plate is still warm, use a flat grill scraper or metal spatula to push food residue toward the drip channel at the edge of the cooking surface. The ThermoFlex® technology in every UltraDine® grill keeps residue pooled centrally during cooking, which makes this step quicker and cleaner than on a standard flat plate.
Step 2: Wipe with a damp cloth
Once the residue is cleared, wipe the surface firmly with a damp cloth or paper towel to remove any remaining grease or food particles. Work in the direction of the steel grain rather than in circular motions to protect the surface finish.
Step 3: Dry the plate thoroughly
Wipe the surface dry with a clean cloth immediately after the damp wipe. Never leave moisture sitting on the stainless steel surface, as it leads to water spots and surface discolouration over time.
Step 4: Empty and clean the drip tray
Remove the drip tray, empty the contents, wash with warm soapy water, rinse, and dry before replacing. This should be done after every cook without exception.
Step 5: Apply a light coat of oil
Finish by applying a very thin layer of food-grade cooking oil (rice bran, canola, or grapeseed oil all work well) across the cooking surface and buffing it in with a clean cloth. This protects the steel between uses and keeps the surface conditioned for your next cook.
How to Deep Clean a Teppanyaki Grill
A deep clean is not something you need to do after every cook. For most UltraDine® owners who follow the quick after-cook routine consistently, a thorough deep clean every ten to fifteen cooking sessions is more than adequate. You will know it is time for a deeper clean when you notice residue build-up that your regular wipe-down is not fully clearing, or when the surface has taken on a dull or uneven appearance that a light oil buff does not restore.
For a deep clean, begin by allowing the cooking plate to cool completely. Apply warm water and a small amount of mild dish soap to the surface and work it gently across the plate using a soft cloth, always moving in the same direction as the grain of the steel rather than in circular motions. Circular scrubbing works against the grain and can create micro-scratches over time. For any stubborn residue that has bonded to the surface, allow the warm soapy water to sit for a few minutes to soften it before attempting to remove it with gentle pressure from the scraper. Never force hardened residue with aggressive scrubbing. Once the surface is clean, rinse thoroughly with clean warm water, and then dry the plate completely before moving on to re-seasoning. Leaving any moisture on the surface, even briefly, risks water spots forming on the steel.
How to Re-Season a Teppanyaki Grill Plate
Re-seasoning your teppanyaki grill plate is the step that most owners overlook, and it is one of the most important parts of long-term grill care. Seasoning builds a thin, natural layer of polymerised oil on the cooking surface that acts as a light non-stick coating, improves the flavour of everything you cook, and protects the steel from oxidation between uses. A well-seasoned teppanyaki plate is noticeably easier to cook on and easier to clean than one that has not been maintained this way.
Re-seasoning is essential after every deep clean, and a light re-season after your regular after-cook clean is good practice as well. To season the plate, heat it to a medium temperature and apply a small amount of a food-grade oil with a high smoke point, rice bran oil, canola oil, and grapeseed oil are all excellent choices. Using a folded cloth or paper towel, spread the oil in a thin, even layer across the entire cooking surface, working with the grain of the steel. Allow it to heat for one to two minutes until it begins to bond with the surface, then wipe away any excess with a clean cloth. The surface should look lightly shiny and even, not oily or pooled. Repeat this process two to three times after a deep clean to rebuild the seasoning layer fully.
Cleaning the Drip Tray and Body of the Grill
The cooking plate gets the most attention in any teppanyaki cleaning routine, but the drip tray and the exterior body of the grill deserve equal care. The drip tray collects the oils, juices, and residue that drain from the cooking surface during and after each session, and it should be emptied and cleaned after every cook without exception. Allow it to cool before removing it, then empty the contents, wash with warm soapy water, rinse, and dry before replacing. A drip tray left unwashed between sessions builds up baked-on residue that becomes progressively harder to remove and can affect the smell and cleanliness of the grill over time.
For the exterior panels and body of the grill, a soft damp cloth is all you need. Wipe down the outer stainless steel surfaces after each session to remove any splatter or fingerprints, and dry with a clean cloth to prevent water spots. For portable UltraDine grills, pay attention to the legs and underside of the unit as well, particularly if the grill is used outdoors where dust and environmental residue can accumulate. For built-in MO series grills, wipe the benchtop edge and the flush-mount seal around the cooking plate with a damp cloth to keep the integration point between the grill and the benchtop clean and free from grease build-up. For more detailed guidance on caring for stainless steel surfaces, Cook N Dine’s stainless steel BBQ cleaning guide covers the full process.
Common Teppanyaki Grill Cleaning Mistakes to Avoid
Most teppanyaki grill cleaning problems come down to a small number of avoidable mistakes. The most common is leaving the clean until the plate has fully cooled. A cold plate holds food residue far more stubbornly than a warm one, turning what would have been a two-minute wipe into a ten-minute scrubbing session. Getting into the habit of cleaning immediately after cooking, while the plate retains some warmth, is the single most impactful change most owners can make to their cleaning routine.
The second most common mistake is reaching for abrasive cleaning tools when food residue proves stubborn. Steel wool, scouring pads, and rough brushes all scratch the grain of the stainless steel surface in ways that are not visible to the naked eye initially but accumulate over time to dull the finish and create surface imperfections that trap food and moisture. The correct approach for stubborn residue is always warm water, time, and gentle pressure with a soft cloth or scraper rather than force. Equally important: never leave the plate wet after cleaning. Moisture left sitting on a stainless steel surface leads to water spots and, over time, surface discolouration that is difficult to reverse. Always dry the plate completely before applying your finishing oil coat.
How to Store Your Teppanyaki Grill Between Uses
For portable UltraDine® teppanyaki grill owners, proper storage between uses is an important part of long-term care, particularly in coastal areas or environments with high humidity. After cleaning and re-seasoning, store the grill in a dry, sheltered location away from direct moisture exposure. If your grill comes with a protective cover or carry case, use it consistently between sessions. Storing the grill with a light oil coat already applied to the cooking surface means it is both protected and ready to use at a moment’s notice.
For built-in UltraDine® MO series grills that form part of a permanent outdoor kitchen, the primary storage consideration is protecting the cooking surface during extended periods of non-use, such as during winter months or when the outdoor kitchen will be unused for several weeks. A fitted protective cover placed over the grill during these periods keeps dust, moisture, and environmental debris off the cooking surface and exterior panels. In coastal or high-humidity environments particularly, this step is worth taking consistently rather than only when the weather is noticeably poor. A clean, lightly oiled, and covered surface is the best condition to leave your grill in between sessions.
FAQs:
How Often Should I Clean My Teppanyaki Grill?
The quick after-cook clean should be done after every single session without exception. This takes five minutes or less and keeps residue from bonding to the surface between uses. A full deep clean is typically needed every ten to fifteen cooking sessions, or sooner if you notice residue build-up that your regular routine is not clearing. Re-seasoning should follow every deep clean and is good practice after your regular clean as well.
Can I Use Soap to Clean a Teppanyaki Grill Plate?
Yes, for a deep clean. A small amount of mild dish soap with warm water and a soft cloth is perfectly safe for cleaning a UltraDine® stainless steel cooking surface. The important step is to rinse the plate thoroughly with clean water afterward and dry it completely before re-seasoning. Avoid harsh detergents, bleach-based cleaners, or anything with abrasive particles, as these damage the stainless steel finish over time.
Why Is My Teppanyaki Grill Plate Discolouring?
Surface discolouration on a stainless steel teppanyaki plate is most commonly caused by one of three things: heat tinting from high-temperature cooking (a blue or golden hue that is harmless and normal), water spots from moisture left on the surface after cleaning, or residue build-up from infrequent cleaning. Heat tinting is a normal characteristic of stainless steel and does not affect cooking performance. Water spots and residue discolouration can be addressed with a thorough deep clean followed by re-seasoning.
Do I Need to Season My Teppanyaki Grill After Every Clean?
A full re-season with two to three oil applications is essential after every deep clean to rebuild the protective layer on the cooking surface. After your regular quick after-cook clean, applying a light finishing coat of oil is strongly recommended as a protective measure between sessions. It takes less than a minute and makes a meaningful difference to both the cooking performance and the longevity of your grill.
Conclusion
Keeping a UltraDine® teppanyaki grill in peak condition is genuinely straightforward once you have the right routine in place. Clean the plate warm after every cook, deep clean every ten to fifteen sessions, re-season after deep cleaning, and store the grill properly between uses. Follow those four steps consistently and your grill will deliver the same precision performance and showstopping cooking results years from now as it does today.
Already have your grill? Pick up the UltraDine® cleaning kit to make sure you have everything you need to keep it in top condition. If you are yet to add a UltraDine® teppanyaki grill to your outdoor kitchen, explore the UltraDine® MO series built-in range for a permanent alfresco kitchen installation, or browse the UltraDine® portable teppanyaki grill range for flexible, go-anywhere cooking. The Cook N Dine team is available on 1300 655 031 to help you find the right model for your kitchen and your lifestyle.