To season a Blackstone griddle properly, follow these expert steps:
- Clean the Griddle Surface
- For a brand-new griddle, wash the surface thoroughly with warm soapy water to remove factory residues and oils. Rinse well and dry completely with paper towels. For re-seasoning, a simple wipe with water and drying may suffice
- Preheat the Griddle
- Turn all burners to high and let the griddle heat for about 10-15 minutes until the surface starts to discolor, showing a darker or slightly bronze tint. This opens the metal’s pores for better oil absorption
- Apply a Thin Layer of Oil
- While the griddle is still warm, use a paper towel (held with tongs or heat-resistant gloves) to spread a very thin, even coat of high smoke point oil over the entire cooking surface. Suitable oils include vegetable oil, canola oil, flaxseed oil, avocado oil, or Blackstone’s own cast iron conditioner. Avoid thick layers to prevent stickiness
- Heat and Polymerize the Oil
- Allow the oil to smoke and burn off for about 5-7 minutes. This smoking indicates the oil is bonding to the metal surface, creating a hard, protective seasoning layer. When the smoke slows down, the layer is forming
- Repeat the Oiling and Heating Process
- Apply additional thin layers of oil and heat until the surface darkens and a durable, non-stick coating builds up. Typically, 3-5 coats are recommended for a new griddle, which takes about an hour total
- Maintain the Seasoning
- After cooking, clean the griddle gently and apply a light coat of oil to maintain the seasoning and prevent rust
This seasoning process creates a non-stick surface, enhances flavor, and protects the griddle from rust and wear
