How to Season A Blackstone Griddle

Seasoning creates the foundation for years of fantastic cooking ahead. Picture what happens when cooking on a brand-new, unseasoned pan - food sticks, cleanup becomes a nightmare, and the results just aren't what they should be.

That's where proper seasoning steps in to save the day. The magic happens when oil meets heat on that metal surface.

The oil transforms, bonding with the griddle to create a smooth, protective layer that does more than just prevent sticking.

Each layer fills in those tiny surface imperfections where food likes to grab hold, while also forming a barrier against moisture that could lead to rust.

Just like grandma's treasured well-seasoned cast iron skillet that makes the best cornbread in town, a well-seasoned Blackstone develops character over time.

Those layers of seasoning work together to distribute heat evenly, meaning no more hot spots that burn food in one corner while leaving it undercooked in another.

Plus, that dark patina adds subtle depth to every dish that crosses its surface - from seared steaks to sauteed vegetables.

Ready to turn that shiny new griddle into a seasoned cooking companion? Seasoning properly pays off in every meal cooked afterward. No more scraping stuck-on food or fighting with uneven cooking.

That beautiful dark surface means business, handling delicate items like eggs with the same ease as a pile of sizzling fajita meat. The process takes some patience, but the reward is a griddle that's ready to help create countless memorable meals.

Materials Needed:

• Large bucket of warm water
• Cooking oil with high smoke point
• Heavy-duty heat-resistant gloves
• Regular table salt
• Gentle soap powder
• Stack of paper towels
• Wooden stick or spatula
• Clean rags or cloths

Instructions

Step 1: Clean the Griddle Surface

Get a bucket of warm water ready and add just enough gentle soap powder to create a light cleaning solution. Pour this mixture across the entire griddle surface, working in sections.

Using paper towels or a clean rag, scrub every inch of that cooking surface with purpose. Keep a close eye on the corners and edges - they often need extra attention.

Once the initial scrub is done, rinse thoroughly with clean water, making multiple passes to ensure no soap remains behind.

Now comes the crucial part - drying the surface completely. Use fresh paper towels and really get after it, because any lingering moisture becomes the enemy of proper seasoning.

Step 2: Heat the Griddle

Now for the fun part - firing up those burners. Crank every burner to its highest setting and let the griddle heat up properly. This takes about 10-15 minutes of patience.

Watch as the silver surface starts its transformation, taking on different shades of brown. This color change isn't just for show - the heat is opening up the metal's pores, getting it ready to bond with the oil.

Keep a close eye during this process, and once the color change seems complete across the entire surface, it's time to move forward. The surface should look noticeably different, with an even color change from edge to edge.

Step 3: Apply Oil

With the surface still warm but not blazing hot, grab that high-smoke-point oil. Flaxseed oil works great, but avocado oil, regular vegetable oil, or even canola oil get the job done nicely.

Alternatively, use the Blackstone Griddle Seasoning & Cast Iron Conditioner, available in stores or on their website.

The secret here is using less oil than you might think - about a tablespoon for the whole surface. Using heat-resistant gloves and several layers of paper towels, spread that oil in a thin, even layer across every inch of the cooking surface.

Think about wiping the oil off rather than leaving it on - that's how thin the layer should be. Any puddles or thick spots will cause problems later, so keep working until the layer is microscopically thin but complete.

Step 4: Smoking Process

Time to crank those burners back to high. As the temperature climbs, the oil will start smoking - and that's exactly what should happen. This smoke means the oil is bonding with the metal, creating that precious seasoning layer.

The process takes around 30 minutes, and yes, there will be plenty of smoke. Keep the area well-ventilated, but resist the urge to rush things.

Watch as the smoke eventually tapers off and the surface takes on a darker appearance. This transformation means the oil has properly bonded to the metal, creating that first crucial layer of seasoning.

Step 5: Build the Layers

Just like building a house, one layer isn't enough for a strong foundation. Once the first round of smoking subsides, let the griddle cool just enough that it's still warm but not scorching.

Time for another ultra-thin layer of oil, spread with the same careful attention to detail as before. Fire up those burners again and let the smoking process work.

Each layer builds on the last, creating an increasingly durable and non-stick surface.

The color should deepen with each round, moving from brown toward that coveted black finish. Plan on repeating this process at least three times total - though some dedicated grillers go for four or five layers.

Step 6: The Final Touch

After the last smoking cycle wraps up, let the griddle cool until it's just warm to the touch.

Now for the finishing move - one last thin coat of oil. This isn't about seasoning anymore; it's about protecting all that hard work and preparing the surface for its first cook.

Spread this final layer with the same care as the others, making sure to cover the entire surface evenly. Let everything cool down completely before covering or storing the griddle.

That dark, glossy surface is now ready for action, prepared to handle whatever culinary adventures await.

Seasoning a Blackstone griddle takes about an hour from start to finish, though the exact timing depends on how thorough the seasoning process needs to be.

The initial heating phase requires 10-15 minutes to get the griddle surface properly heated and ready for oil.

Each seasoning layer then takes around 15-30 minutes to reach its smoke point and complete the bonding process, depending on the type of oil used.

Most outdoor cooks apply 3-4 layers of seasoning for optimal results, though some go for 5 layers on a brand new griddle. Between each layer, the surface needs a few minutes to cool down just enough to safely apply the next coat of oil.

Factor in these cooling periods plus the time needed for the initial cleaning, and the whole process typically runs about 60-75 minutes for a standard seasoning job.

Keep in mind that weather conditions can affect these times - cooler outdoor temperatures might require slightly longer heating periods to reach the right temperature.

Every new Blackstone griddle requires proper seasoning before its first use. While these griddles arrive with a factory coating, this isn't the same as being pre-seasoned.

The factory finish actually serves a different purpose - protecting the metal surface during shipping and storage. This protective layer isn't food-safe and needs to be completely removed before cooking any meals.

The factory coating might give the surface a shiny appearance, but underneath lies bare metal that needs proper seasoning to develop those non-stick properties home cooks love.

Without seasoning, food will stick, making cooking and cleanup far more challenging than necessary.

Once the griddle is properly seasoned, many experienced users recommend breaking it in with foods like bacon or sauteed onions.

The natural fats from cooking bacon help reinforce the seasoning layers, while onions contain compounds that actually help the oil bond better with the metal surface.

Just keep in mind that bacon's salt and sugars can be a bit tricky on a newly seasoned surface, so keeping the heat moderate and paying attention to cleanup helps avoid any sticky situations.

The bottom line: Never skip the seasoning step with a new Blackstone griddle - it's essential for creating that perfect cooking surface that makes outdoor cooking such a joy.

Choosing the right oil for seasoning makes all the difference in creating that perfect cooking surface on a Blackstone griddle. The best options are oils with high smoke points and rich fatty acid content.

These characteristics help create a strong, durable bond with the metal surface, resulting in that sought-after non-stick finish. Recommended oils for seasoning include:

• Vegetable shortening
• Vegetable oil
• Flaxseed oil
• Canola oil
• Avocado oil
• Grapeseed oil
• Lard

Looking for something different? Coconut oil works great too, thanks to its impressive heat tolerance. Just keep in mind that it might add a subtle coconut flavor to the first few meals cooked on the griddle.

For many outdoor cooks this isn't an issue but it's worth considering before making that choice.

Blackstone offers their own specially formulated Griddle Seasoning & Cast Iron Conditioner. This proprietary blend stands out for both initial seasoning and maintaining that protective layer between uses.

The company developed this product specifically for their griddles, ensuring it creates the perfect non-stick surface while protecting against rust and wear.

Oils to Avoid

Not all oils are created equal when it comes to seasoning a griddle. Some oils can actually cause problems, leaving sticky residues or breaking down at high temperatures.

These issues can ruin the cooking surface and require a complete re-seasoning job. Here are some oils that are best to avoid:

• Olive oil and extra virgin olive oil
• Butter
• Sesame oil
• Non-stick aerosol sprays
• Flavored oils
• Bacon grease

The beauty of a Blackstone griddle is that it gets better with use - every burger flipped and every stir-fry tossed adds to that protective seasoning layer. But sometimes, it needs a little extra care to keep delivering those perfect results.

Several signs indicate it's time for re-seasoning. The most obvious is when food starts sticking to the surface during cooking. That's a clear signal that the non-stick properties are wearing thin.

Visual cues matter too - check for any discoloration or, worse, any signs of rust starting to form.

Want a quick way to check? Try the water test. Just heat up the griddle and drop a few beads of water on the surface. On a well-seasoned griddle, those water drops should dance and skip across the surface like they're on a hot skillet.

But if they just sizzle and vanish right away, your griddle's telling you it's time for some seasoning TLC.

Regular cooking takes care of most maintenance naturally - those layers of seasoning build up with each meal. 

But just like any hardworking kitchen tool, sometimes your griddle needs a proper refresh to keep serving up those perfectly seared steaks and crispy smash burgers. A little attention now means countless great meals ahead.

Re-seasoning is not something needed often, but when those signs show up, taking the time to do it right pays off in better cooking results and an easier cleanup afterward.

• Regular Cleaning After Use: Let the griddle cool down after each cooking session, then scrape off food bits with a metal spatula. Wipe the surface with paper towels and use hot water for any stubborn spots - just pour it over and let the steam do the work for a few minutes.
• Proper Seasoning Maintenance: The secret to a great griddle is consistent seasoning. After cleaning, spread a thin layer of cooking oil across the entire surface using paper towels. The surface should look slightly shiny but not dripping wet.
• Smart Storage Solutions: Keep the griddle in a cool, dry place and always use a cover. Humidity is the enemy of griddle maintenance, potentially causing rust and damaging the seasoning. Consider investing in a specialized griddle cover or storage bag for better protection, especially if storing outdoors.
• Rust Prevention and Treatment: Address any rust spots immediately using steel wool or medium-grit sandpaper. Apply firm pressure and work in circular motions until the rust is completely removed. After rust removal, thoroughly clean the area and re-season with oil.
• Deep Cleaning When Needed: For occasional deep cleaning, spread coarse salt over tough areas and scrub with a griddle brick. This method removes built-up residue while preserving the seasoning. Follow up with a hot water rinse and fresh oil coating.
• Temperature Management: Allow the griddle to cool completely before cleaning and storage. Sudden temperature changes can warp the cooking surface. When starting the next cooking session, heat the griddle gradually to maintain its shape and integrity.
• Seasonal Maintenance Check: Perform a thorough inspection every few months. Look for signs of wear, rust, or uneven seasoning. This regular check helps catch potential issues early and ensures the griddle stays in prime cooking condition year-round.