If you just got yourself a Blackstone griddle, I bet that when you first bring it home, your level of excitement will be similar to mine back then. I fondly remember unboxing it and looking forward to upcoming meals I would cook.
However, before you get cooking, one crucial thing needs to be done: seasoning your Blackstone griddle. It might seem challenging to take that step, but don’t worry- I’m here to walk you through it so you can get your griddle in top shape and ready for action. Let’s look into the basics and how to season a Blackstone griddle for the first time.
What is Seasoning?
Seasoning your griddle is very similar to preparing a cast-iron skillet. You are, in essence, creating a protective and non-stick layer. You put a little oil on it and then cook until the surface bonds with your griddle. This process stops rust and adds a bit of additional flavor to food. Seasoning is like creating a particular layer on your griddle for better cooking and easier cleanup. This hard, shiny layer on your metal ensures you have a perfect cooking surface every time.
What Do I Need for Seasoning My Griddle?
The following are what you need before seasoning Blackstone griddle:
A Clean Cloth or Paper Towel: These are vital for applying and spreading oil. I like to use paper towels for this. They work well and are easy to use. You can also go with a clean washcloth if reusability is in the back of your head.
High-Heat Oil: The key to your successful seasoning is oil that can handle high temperatures without burning. The oil is crucial for creating the non-stick coating on your griddle. It needs a high smoke point to handle the high temperatures without burning or breaking down. From my experience, canola oil and flaxseed oil are excellent choices. Canola oil is affordable and has a high smoke point, while flaxseed oil is known for creating a durable, hard layer.
A Heat-Resistant Spatula: Apply oil evenly as required, scraping away any stuck food later on. It also works great during and after the cooking process. This is handy for spreading the oil evenly over the griddle and scraping off any food residue after cooking. A heat-resistant spatula can also help with cleaning during and after seasoning.
What is the Best Oil to Season a Blackstone Griddle?
Your choice of oil can also significantly affect your seasoning. In my opinion, canola oil and flaxseed are good choices. Canola oil is inexpensive, widely available, and has a high enough smoke point.
Flaxseed oil is more expensive, but the fatty acids dry into a very hard finish. If you wish for your seasoning to last a long time, then the overall coating on both these pans is great. While some people do use vegetable oil, it is less durable a finish than canola and flaxseed oils.
How Many Layers Does It Take to Season a Blackstone Griddle?
For the best results, I would apply 3-4 coats of oil. Each additional layer adds to that foundation for a durable and non-stick finish. That might sound like a bit of work, but believe me—it is worth it. Every layer helps to build up the griddle, creating a robust and performative seasoning that makes all of your cooking so much better.
How Long Does It Take to Season a Blackstone Griddle?
One of the other 2 to 3 hours, which includes seasoning, thus completely takes its time. This could take a while: How long depends on how many layers you apply. More importantly, as long as it may sound, it is necessary to have a well-seasoned ceramic grill, and the effect needs time. That time investment pays off in the end by allowing your griddle to work properly and keeping it looking pristine.
How to Season a Blackstone Griddle?
Clean the Griddle
Begin with a Clean Surface Scrub your griddle with warm, soapy water to remove excess factory residue or protective coating that was applied prior and ensure the surface of the iron is ready for seasoning. The key to making the seasoning stick properly is starting with a clean surface.
Apply the Oil
With a clean cloth or paper towel, spread a thin, even layer of oil over the griddle. Be sure to wipe the sides, too. You get one coat, and it should be relatively light. Over-oiling can cause your clothes to stick. The griddle is half the size of the bottle, so you don’t have that much!
Heat the Griddle
Turn on your griddle to medium-high heat. Heat it until you see the oil smoke. This step usually takes 10–15 minutes. The smoking is the oil reacting to begin bonding with the metal.
Let it Cool
This time, let the griddle smoke and the oil polymerize( a layer turns into a hard protective coating). Then, turn off your heat source and allow plenty of time for your lovely surface to cool completely. This cooling phase allows the flavors to meld.
Repeat
The next day, remove the oil and apply a thin layer of any kind again. Let it sit for 2 days. Repeat the heat and cooling process. For best results, try to layer it between 3-4 layers. Every single layer compounds one on top of the other to create an even more durable non-stick coating.
How to Re-Season a Blackstone Griddle?
If you notice that food is starting to stick or the surface looks dull, it’s time to re-season. Try the same procedure: clean the griddle, apply a thin layer of oil, heat it until it smokes, and let it cool. This keeps the griddle surface in good working condition and helps preserve a fast heat-up time.
How to Clean a Blackstone Griddle?
It is very easy to clean your griddle. Allow it to cool slightly after cooking. If needed, scrape off all the leftovers with a heat-resisting spatula. Wipe over the surface with a piece of kitchen roll to get rid of any grease and crumbs. Use warm water and a non-abrasive scrubber for stubborn residue. Try not to wash with soap more than you have to because it really does take away the coating.
How to Clean Blackstone After Cooking?
Allow the griddle to cool off your grill, then use a spatula to remove any remaining food. Clean the surface with paper towels to remove all grease and crumbs from your grill. If you encounter any hard patches, use a little water and a scraper before wiping them dry. After scrubbing, apply oil to maintain the seasoning and resist rust.
How to Get Rust Off Blackstone?
If you see rust, deal with it now before the problem gets worse. Use a wire brush or steel wool to intentionally scrub the rust off and wash any dirt from the top of the griddle. After removing the rust, re-season the griddle by applying oil and heating it as described. Rust weakens your seasoning, so catching it early is essential to keep the griddle in near-perfect working order.
What Are the Mistakes to Avoid When Seasoning a Griddle?
The following are some mistakes to be avoided as well.
Using Too Much Oil: A heavy hand with the oil can dry to sticky areas, causing uneven distribution of the ingredient. Stick to thin, even layers.
Not Heating Enough: One common problem is not getting the griddle hot enough for the oil to bond completely with the metal inside the recess. More heating can result in an adequate seasoning.
Skipping Layers: One layer builds upon the next, so it is essential to have 3 to 4 layers for a complete seasoning.
How Often Should I Season a Blackstone Griddle?
You may wonder how to maintain Blackstone griddle. We’ve got you covered. I recommend seasoning your Blackstone griddle every few months or when you notice that the non-stick surface is degrading. The more oil you season the pan with and the better your cleaning practices, the fewer times you will have to re-season. By periodically checking the surface and re-seasoning when necessary, you can ensure that your griddle keeps its best quality.
Blackstone Griddle Recipes
Finding new recipes is one of the best parts about buying my Blackstone griddles. I had a blast trying all sorts of food, from crunchy bacon and eggs to delicious fajitas. Having the large cooking area available on a griddle allows you to cook for the entire family at once, and since it heats up evenly throughout, there is no fear of burning half your food. If you need more ideas, let me inspire you with those great recipes and the variety of things your Blackstone griddle can do.
If we talk about recipes you should check my recent purple hull peas recipe I shared.
Best Electric Griddle
Indoor cooking has proven that a good electric griddle can make all the difference in your kitchen. From quickly cooking a batch of pancakes in the morning to grilling some sandwiches for your noontime meal, the top electric griddles need even heat and convenient temperature controls.
I suggest one with a larger surface and a skillet with a non-stick coat for easy washing afterward. It is a masterpiece when you require cooking minus the usual mess of stovetops.
If you’re looking for the best electric griddles, let me share my top picks that I’ve personally tested and loved—and my cousin swears by them too!
For a spacious and efficient option, the Presto 07061 22-Inch Electric Griddle is my go-to for cooking up big breakfasts, thanks to its large surface and easy cleanup with a slide-out drip tray. I also highly recommend the Cuisinart GR-300WS Griddler Elite if you want versatility; it serves as both a griddle and grill with dual-zone temperature control for precise cooking.
Top Rated Outdoor Flat Top Grill and Griddle
If you enjoy cooking outdoors, the outdoor flat-top grill and griddles are a game changer for backyard chefs. If you’re considering investing in an outdoor flat top grill and griddle, let me share my personal favorites that I think you’ll love.
These versatile appliances are fantastic for cooking a wide range of foods with consistent heat and plenty of space. I’ve had the pleasure of using several top-rated models, and here’s a rundown of the one that stood out for me.
Blackstone 36-inch Outdoor Flat Top Gas Grill. This one is a real winner with its massive 720-square-inch cooking surface. It’s perfect if you’re cooking for a large crowd or hosting a big barbecue. The four burners ensure even heat distribution, so everything cooks perfectly. Plus, the removable griddle top makes cleanup incredibly easy—something I really appreciate.
Best Blackstone Griddle Cover
I wanted to keep the area neat and my griddle in optimal working order, so a good cover was one of the difference makers. A cover prevents the rain and water from getting to my griddle, dust, and debris. The best griddle cover will be made from some kind of heavy material that can withstand being outdoors in any weather and will fit tightly on top of your narrow edge flat top grill.
It is a minimal investment that will extend the life of your griddle and keep it ready when you need to break out one more cooking. If you’re looking to protect your Blackstone griddle, I’ve got some great recommendations based on my experience and my friend’s favorites:
For the 36-Inch model, I’ve used the Blackstone 36-Inch Griddle Cover. It fits perfectly, is weather-resistant, and the Velcro strap keeps it secure. My friend swears by the VicTsing Grill Cover for its durable Oxford fabric and adjustable fit.
If you want something with extra protection, try the Classic Accessories Veranda Grill Cover. It’s tough, stylish, and has air vents to prevent moisture buildup. For a budget-friendly option, the AmazonBasics Grill Cover offers solid weather resistance without costing a lot.
What Temperature to Season Cast Iron?
Temperature control is essential for seasoning cast iron, including your griddle. In my experience, heating your cast iron to around 400-450°F (200-230°C) is ideal. This optimum temperature will enable them to polymerize correctly, which is essential for creating a very good nonstick finish.
I typically get this temperature using my oven, but you can also achieve it on a stovetop. However, keeping this heat going would help before you start your seasonings for optimal taste.
How Long for Blackstone to Cool Down?
You have finished grilling on your Blackstone grill and now want to know how long it takes to cool down. Well, I can tell you what I found from my own experience.
Once you are done cooking, your Blackstone will require a few minutes to cool down. Usually, the griddle will be completely cooled down in half an hour and half an hr. The time will differ on the heat you get and how hot or cold it is where you are. My general rule of thumb is that if you have the heat on, let it cool down naturally. If you are short on time, leave the lid open a little so that heat can escape faster. Be careful with extreme temperature changes, as you can easily crack the surface!
What Should Blackstone Look Like After Seasoning?
The seasoning process is a crucial step in turning your Blackstone griddle into the ultimate cooking machine. This is what your pan should look like post-seasoning.
This should give you a uniform and slightly shiny finish. The griddle is when the tan color turns nearly black. This dark color means that the season has adhered to the surface correctly. You should have a smooth, no sticky or lumpy spots in the stuff. Instead, you’ll see a nice, slick surface that will help prevent sticking and make cleaning a breeze. If the seasoning appears glistening or sticky, you may have to include a coating (or two) more.
Why Is My Blackstone Griddle Sticky After Seasoning?
If you have ever seasoned your Blackstone griddle and noticed it is sticky, you are certainly not alone. I know because I have been there, and it is frustrating. Let’s explain why this may occur for you and how to fix it.
Too Much Oil
One of the top reasons why a griddle becomes sticky is that it was seasoned with too much oil. I learned that the hard way — always taking on more. You just want a nice, even coating of oil. When I first began to season, I would load it up, thinking more seasoning meant a better layer of protection. Instead, it just created a sticky film. Now, I only use a light slick of oil on the pan and gently wipe it off with kitchen paper before heating.
Not Heating Enough
If the griddle is not hot enough when seasoning, the oil may not polymerize (fully harden) because of that bond with your new top layer of oils. I discovered that keeping the heat high enough to let oil smoke bonds anything really well. If you see smoke, you know the oil is reaching the right temperature and doing its job.
Oil Not Fully Cooled
Sometimes, if the griddle is still warm when you store it, the oil can remain sticky. I used to close the lid and leave it to cool, only to find it still tacky later. I learned to put the lid on and set it aside, just to come back a while later and still be sticky! Now, I always let the griddle cool completely before putting it away. This will help the seasoning stick to it and alleviate that annoying sticky feeling.
Incorrect Type of Oil
Different oils result in different types of seasoning. The best oils to achieve this are the most smoke-pointy ones, like flaxseed oil or canola oil. Except for olive oil or butter, these will not get hot enough and can leave a residue. This was a huge change for me when I began using higher smoke-point oils.
Insufficient Seasoning Time
Lastly, if you rush the time between layers of seasoning, your griddle can be sticky. I now let every layer set for 30 minutes before adding another one. Building a good, non-stick surface takes time and patience- more layers with proper heating make all the difference.
Therefore, if your Blackstone griddle is sticky after seasoning, it was more than likely a mixture of 1 or all of these things. Adjust the amount of oil you use next time, how long you heat it up, and add more sugar than makes sense. With some tweaking, you’ll get that perfect, smooth surface that makes cooking on your griddle a pleasure.
FAQs about Seasoning a Blackstone Griddle
Can I use Vegetable oil to season My blackstone griddle?
Yes, you can use vegetable oil, but I prefer oils with higher smoke points, like canola or flaxseed oil, for a more durable seasoning layer.
Do I have to season my Blackstone griddle every time?
No, you don’t need to season it every time you cook. Regular maintenance and occasional re-seasoning are sufficient to keep your griddle in top shape.
What is the purpose of seasoning a Blackstone griddle?
When you season your Blackstone griddle, you create a non-stick surface and protect it from rust. I found that by applying a layer of oil and heating it, the oil bonds to the griddle, making it easier to cook and clean. It’s like giving your griddle a protective coat that enhances its performance and longevity.
Can I use any oil to season my Blackstone griddle?
You might be tempted to grab any oil from your kitchen, but it’s best to choose one with a high smoke point. I personally prefer canola oil or flaxseed oil. Canola oil works well and is affordable, while flaxseed oil creates a really durable layer. Steer clear of oils with low smoke points, like olive oil, as they can burn and leave a sticky mess.
How many layers of oil should I apply when seasoning?
Aim for 3 to 4 thin layers of oil for the best results. I’ve found that each layer builds on the last, giving you a solid, non-stick coating. It might seem like a lot, but trust me, it’s worth it for a well-seasoned griddle that’ll perform beautifully.
How long does the seasoning process take?
Seasoning your griddle isn’t quick- it can take 2 to 3 hours. This includes applying the oil, heating the griddle until it smokes, and letting it cool. It sounds like a lot of time, but these steps ensure your griddle is correctly seasoned and ready for cooking.
What should I do if my griddle smokes excessively during seasoning?
If your griddle starts to smoke a lot, it might be because the heat is too high or you’ve applied too much oil. Try turning down the heat and using just a thin, even layer of oil. Excessive smoking can also mean the griddle needs to be cleaned better before you start seasoning.
Do you need to season an electric blackstone griddle?
Yes, you do need to season an electric Blackstone griddle. Even though it’s electric, seasoning helps create a non-stick surface and improves the griddle’s longevity. Just clean it, apply a thin layer of oil, and heat it. Trust me, it’s worth the effort to cook better and clean more easily.
Can I use canola oil to season my blackstone griddle?
Absolutely, you can use canola oil to season your Blackstone griddle. Its high smoke point makes it ideal for the seasoning process. I use it myself and find it works great. Just apply a thin layer and heat until it starts to smoke, and you’re ready.
