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How to Season Your Griddle – Complete Guide

Griddling 101

Love the beauty of a darkened griddle? We love it too, and we want you to make it right with this ‘all you need to know’ seasoning guide. Follow these steps, so you coat the griddle plate correctly and make your Blackstone last a lifetime.

And why do you need to season your griddle? For one main reason – your food won’t stick on the metal plate and make a mess. Also, a griddle that’s grimy and full of sticky crumbs and stains ain’t pretty.

Oh and don’t forget – seasoning adds a coat of oil that brings more flavor to every meal. It helps lock in the taste in all that seared meat n’ veggies.

So take out your oil and let’s get your griddle blackened and seasoned to perfection!

What is Seasoning?

Seasoning is what makes a griddle last the test of time. It creates a thick blackened non-stick coat that doesn’t scratch and adds flavor to every dish. You’ll be tasting the meals as they are meant to be.

Seasoning Your Griddle

Stuff You Need

Before you start your Blackstone experience by seasoning your Griddle, make sure you have all the items and supplies you’ll need right by your side:

  • Bucket filled with water
  • Cooking oil (check our recommendations on item #2)
  • Heat-resistant gloves OR tongs
  • Paper Towels
  • Salt
  • Soap powder
  • Stick

#1 Sparkling Soapy Cleanse (only for brand-new griddles)

Your Blackstone griddle has just been shipped in, and you’re ready for awesome cooking. But before you sizzle some steaks, you’ve got to clean it up with soap.

WARNING! Soap cleaning is only for brand-new griddles. Using soap on old griddles can permanently damage the plate coating.

It’s pretty easy to clean this baby up. Fill a bucket with water, add soap powder, and then stir it with a stick. Gently pour the water on the griddle and then rinse it off with some paper towels.

#2 Make it dark!

After your new griddle is squeaky clean, it’s time to darken it up! This is where we transform the griddle top into a blackened, non-stick perfect cooking surface.

So, turn on the burners to the max and let the heat do its thing. After 10-15 minutes, you’ll notice the griddle top will start to brown. Once you see the color change, move on to the next step.

#3 Dab it with oil

When you season a griddle, you create a non-stick surface that’s natural and adds flavor to food. That means you should pick oil rich in fatty acids that bond with the cold-rolled griddle plate. Talk about a heated relationship!

Make your pick with any of these oils for a perfect seasoning:

  • Flax Oil
  • Extra Virgin Olive Oil
  • Vegetable Oil
  • Vegetable Shortening (Crisco)
  • Canola Oil
  • Coconut Oil
  • Crisbee Puck

After you’ve made you pick, pour your oil onto the griddle plate. Use paper towels to spread the oil evenly on the surface. Pack some tongs or heat-resistant gloves to not burn yourself, and make sure to not leave any thick oil puddles or dry spots. Crouch, so you can check out up close for optimal smoothness.

#4 Fire it up!

Now it’s time for propane flames to meet with forged cold steel. Turn up the heat and sit back while you watch the griddle plate blacken.

The griddle will billow with smoke. That’s called “smoke point” and it takes about 30 minutes for your Blackstone to get there. So relax, grab a seat, and watch the smoke fly by. When all the smoke’s gone, you can turn off the griddle.

#5 Time for some extra rounds!

Like a boxing ring, it’s hard to knock out your opponent in the first round. Same goes for the Blackstone and the tension between the oil and steel. One round ain’t gonna cut it.

To make the best non-sticking and tasty surface your meals deserve, you’re gonna have to repeat the seasoning.

So be patient and make it count. Grab your oil again, dab it on the griddle, and watch the heated smoke-fest again. You should stop when the griddle plate is dark brown, and that takes around 2 to 3 times.

 

#6 Final touches

Once you’ve completed your rounds of seasoning, simply wipe it down with cooking oil. A few paper towels should do the trick. This protects the griddle against oxidation.

Now you’re done and your griddle is freshly seasoned!

Make sure your griddle can last the test of time with a heavy-duty cover. Resists the weather and avoids rust.

Ok, I just seasoned this. When should I season up this baby again?

Season your griddle before and after cooking. This maintains a perfect coating that makes tasty food that won’t stick to the metal. But after cooking, you might have some debris stuck on. Just heat up the griddle and throw water on the stuck food. It’ll boil off easily.

Got some pesky food that clings on for dear life? Sprinkle a teaspoon of salt on the debris and then throw water on the griddle while it’s hot. Use paper towels to brush off the debris, and you’re done! Store it safely and call it a day!

For any other questions or tips, take a look at our How to Take Care of Your Griddle Complete Guide.


Do you have any seasoning secrets? Tell us your tips in a comment below.

6 thoughts on “How to Season Your Griddle – Complete Guide

  1. Koehler says:

    Why do you need salt?

    1. Venessa Pixton says:

      The salt refers to removing stubborn stuck on food. It acts as a sandpaper. You don’t need to use salt, you can just scrape with oil or a small amount of water with the griddle hot then scrape but use of coarse salt for cleaning has been around for years.

  2. Cecil E Foote says:

    Good the surface term blue while heating up

    1. Venessa Pixton says:

      Yes the surface can have a bluish tint, it is the bonding of the oil to the metal surface creating the seasoning layer.

  3. Stan Beam says:

    Just received my new 36” griddle from my wonderful family for my birthday will let you know more later on

  4. Andrew Casados n Cheryl Tafoya says:

    We bought one love it… Works great Food taste great…Great investment!!!!!

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