Seasoning your Blackstone griddle is the crucial first step to unlocking its full cooking potential and ensuring years of delicious meals. A properly seasoned griddle creates a naturally non-stick surface, protects against rust, and enhances the flavor of your food. Think of it as building a foundation for countless outdoor cooking adventures. If you’re new to flat-top grilling or just want to ensure you’re doing it right, this comprehensive guide will walk you through each step of seasoning your Blackstone griddle like a pro.
Step-by-Step Guide to Seasoning Your New Blackstone Griddle
Follow these simple steps to create a robust and effective seasoning layer on your Blackstone griddle.
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Initial Cleaning: Begin by thoroughly cleaning the griddle surface. Even though new Blackstone griddles have a factory coating to prevent rust during shipping, this needs to be removed before seasoning. Use warm, soapy water and a stiff scrub brush or sponge to wash the entire flat top surface. This initial cleaning removes any manufacturing residues and prepares the surface for oil adhesion. Rinse the griddle surface with hot water to remove all soap residue.
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Drying Thoroughly: Completely dry the griddle surface with clean paper towels or a soft, lint-free cloth. Ensuring the surface is bone dry is vital because any moisture can interfere with the oil bonding process and potentially lead to rust.
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Preheating the Griddle: Turn on your Blackstone griddle to high heat. Allow it to preheat for approximately 10-15 minutes. You’ll notice the surface changing color as it heats up, indicating it’s ready for the next step. This heat opens the pores of the metal, allowing the oil to penetrate and bond effectively.
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First Layer of Oil: Reduce the heat to medium-low or turn off the griddle and let it cool slightly until it is still warm but not scorching hot. Apply a thin, even layer of high smoke point oil to the griddle surface. Excellent oil choices for Blackstone griddle seasoning include flaxseed oil, canola oil, vegetable oil, avocado oil, or even Blackstone’s own Griddle Seasoning & Cast Iron Conditioner. Avoid using butter or olive oil for seasoning due to their lower smoke points, which can lead to a sticky or gummy seasoning.
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Spreading the Oil: Using paper towels (folded for thickness and to protect your hands), spread the oil across the entire griddle surface, ensuring you reach every corner and edge. The goal is a very thin layer – you should almost feel like you’re wiping the oil off rather than on. Too much oil can become sticky and prevent proper seasoning.
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Heating and Smoking: Turn the heat back to medium-high and let the griddle heat up again. As the oil heats, it will begin to smoke. This smoking process is crucial. It’s the oil polymerizing and bonding to the griddle surface, creating the seasoning layer. Continue heating until the smoking subsides or stops. This indicates that the oil has fully baked onto the griddle.
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Repeat Seasoning Layers: Repeat steps 4-6 multiple times, ideally 2-3 times for a new griddle, or even more for a truly robust seasoning. Each layer builds upon the last, creating a smoother, more non-stick, and protective surface. You’ll notice the griddle surface darkening with each layer.
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Cooling and Final Wipe Down: After the final seasoning layer, turn off the heat and allow the griddle to cool down completely. Once cool, use paper towels to wipe off any excess oil that may have pooled. This prevents any sticky residue and leaves you with a smooth, seasoned Blackstone griddle ready for cooking.
Choosing the Right Oil for Blackstone Griddle Seasoning
The type of oil you use for seasoning significantly impacts the quality and durability of your griddle’s surface. The best oils for seasoning a Blackstone griddle are those with a high smoke point. Here’s a closer look at some top choices:
- Flaxseed Oil: Often considered the gold standard for seasoning, flaxseed oil has a very high smoke point and polymerizes exceptionally well, creating a hard, durable seasoning layer. However, it can be prone to flaking if applied too thickly. Apply in very thin layers.
- Canola Oil: A readily available and affordable option with a good smoke point. Canola oil is a solid all-around choice for seasoning and maintenance.
- Vegetable Oil: Similar to canola oil in terms of smoke point and availability, vegetable oil is another good option for seasoning your Blackstone.
- Avocado Oil: Avocado oil boasts a high smoke point and is known for creating a slick, non-stick surface. It can be slightly more expensive than other options.
- Blackstone Griddle Seasoning & Cast Iron Conditioner: Specifically formulated for Blackstone griddles, this product often contains a blend of oils and is designed for optimal seasoning and maintenance.
Oils to Avoid:
- Olive Oil and Extra Virgin Olive Oil: These oils have lower smoke points and are not ideal for seasoning as they can become sticky and gummy at high temperatures.
- Butter and Animal Fats: While great for cooking, butter and animal fats are not recommended for the primary seasoning process due to their lower smoke points and potential for rancidity.
Maintaining Your Blackstone Griddle Seasoning
Once you’ve seasoned your Blackstone griddle, proper maintenance is key to preserving and enhancing that seasoning over time.
Regular Cleaning After Each Use:
- Scrape Food Residue: While the griddle is still warm (but not too hot), use a metal spatula or scraper to remove food scraps and grease.
- Wipe with Paper Towels: Wipe down the griddle surface with paper towels to remove excess oil and debris.
- Optional: Add a Little Water for Stubborn Bits: If you have stuck-on food, you can pour a small amount of water onto the warm griddle to steam clean it. Use your spatula to loosen the debris and then wipe clean. Ensure you dry the griddle thoroughly afterward.
- Apply a Thin Layer of Oil: After cleaning and drying, apply a very thin layer of oil to the griddle surface to protect the seasoning and prevent rust.
When to Re-Season Your Griddle:
You’ll know it’s time to re-season your Blackstone griddle if:
- Food Starts Sticking: If food begins to stick to the surface despite using oil, your seasoning may be wearing thin.
- Rust Appears: Any signs of rust indicate that the protective seasoning layer has been compromised.
- Discoloration or Dryness: If the griddle surface looks unevenly colored, dry, or dull, re-seasoning can revitalize it.
- Water Test: Perform the water bead test. Sprinkle a few drops of water on the cool griddle surface. If the water beads up and rolls around, your seasoning is in good shape. If it spreads out or evaporates quickly, it’s time to re-season.
Re-Seasoning Process:
Re-seasoning is similar to the initial seasoning, but often requires fewer layers. Clean the griddle thoroughly, and then repeat steps 4-6 from the initial seasoning guide 1-2 times, or as needed to restore a smooth, dark, non-stick surface.
Troubleshooting Common Seasoning Issues
- Sticky Seasoning: Sticky seasoning usually results from using too much oil or oil with a low smoke point. To fix it, scrape off as much of the sticky layer as possible, and then re-season with very thin layers of a high smoke point oil.
- Rust: If rust appears, use a rust eraser, steel wool, or a mixture of salt and oil to gently scrub away the rust. Clean the area and then re-season immediately to prevent further rust.
- Uneven Seasoning: Uneven seasoning can occur due to uneven heat distribution or inconsistent oil application. Ensure even heat across the griddle and take care to spread the oil thinly and evenly during each seasoning layer.
By following these steps and maintaining your Blackstone griddle properly, you’ll create a fantastic cooking surface that will provide years of grilling enjoyment. Happy griddling!
