blackstoneproducts

Congratulations on your new Blackstone griddle! Whether you've just unboxed a 28" XL Griddle Rangetop Combo or a portable 17" On the Go Cart with Hood, the first and most crucial step is seasoning. Seasoning creates a protective, non-stick polymerized oil layer that prevents rust, enhances flavor, and makes every meal slide right off. In this guide, we'll walk you through the entire process—from choosing the right oil to maintaining that beautiful patina for years to come.

Why Seasoning a New Griddle Is Essential

Unlike a raw cast iron skillet, Blackstone griddles come with a factory coating of oil or light rust inhibitor. You must remove this coating and build your own seasoning layer. Without proper seasoning, your food will stick, the surface may rust, and your cooking performance will suffer. Seasoning also adds a subtle, savory flavor to everything you cook—like having a built-in non-stick pan with character.

What You'll Need Before You Start

• High-smoke-point oil (e.g., flaxseed, avocado, grapeseed, or canola)
• Heat-resistant gloves for safety
• Paper towels or lint-free cloths (avoid synthetic fibers that can melt)
• Griddle scraper or metal spatula for cleaning
• Optional but helpful: a Tool Holders to keep your spatulas within reach

Step 1: Clean the Griddle Surface

Start by removing any protective oils or residues. Use warm soapy water and a soft sponge to scrub the entire cooking surface. Rinse thoroughly, then dry completely with a clean towel. For stubborn factory coatings, a mild vinegar solution (1 part vinegar to 3 parts water) can help. Do not use steel wool—it can scratch the surface.

Step 2: Choose the Best Oil for Seasoning

The oil you select determines the durability and ease of seasoning. Flaxseed oil is a top choice because it polymerizes into a hard, glass-like layer. Avocado oil has a smoke point of 520°F, making it ideal for high-heat seasoning. Grapeseed and canola oils work well too. Avoid butter, olive oil, or coconut oil—they burn at lower temperatures and create sticky residue.

Step 3: Apply a Thin, Even Layer of Oil

Pour a small amount of oil onto the cold griddle. Using a paper towel, spread it in a thin, even coat across the entire surface—including the sides and edges. The key word is thin: you want a microscopic layer. Too much oil will pool and create sticky spots. Wipe off any excess until the surface looks almost dry.

Step 4: Heat the Griddle to Polymerize the Oil

Turn your Blackstone griddle to medium-high heat (around 350–400°F). Wait until the oil begins to smoke—this is the polymerization process. Let it smoke for 10–15 minutes, then turn off the heat. Allow the griddle to cool completely before the next coat. Repeat this process at least 3–5 times for a robust seasoning. For best results, you can do up to 7 layers.

Step 5: Cool and Test

After the final layer, let the griddle cool naturally. Once cool, wipe the surface with a dry paper towel—it should feel smooth and slightly glossy. To test, try frying an egg with a small pat of butter. If it slides easily, your seasoning is ready. If not, add one more thin coat.

Common Seasoning Mistakes to Avoid

• Using too much oil — creates sticky, uneven patches
• Heating too quickly — can cause oil to burn before polymerizing
• Skipping the initial cleaning — factory residue prevents adhesion
• Not enough layers — a single layer is too thin for durability

How to Maintain Your Seasoning Over Time

After each cook, scrape off food debris with a metal spatula while the griddle is still warm. Use a damp paper towel to wipe it down, then apply a very light coat of oil to protect the surface. For deep cleaning, use a griddle stone or chainmail scrubber. Avoid soap unless absolutely necessary—soap can strip the seasoning.

Essential Accessories for the Perfect Seasoning and Cooking Experience

To make the seasoning process easier and your cooking more efficient, consider these accessories. A SIDE SHELF CUTTING BOARD - LARGE UNITS gives you extra prep space right next to your griddle. For quick cleanup, a quality scraper and a pack of lint-free towels keep your station tidy. And don't forget to protect your investment with a durable cover—Blackstone offers covers for every size, from 17" portables to 36" pro models.

Frequently Asked Questions

Can I season a Blackstone griddle with olive oil?

It's not recommended. Olive oil has a low smoke point (around 375°F) and will burn before it polymerizes, leaving a sticky, gummy residue. Stick to high-smoke-point oils like avocado, grapeseed, or flaxseed.

How many layers of seasoning do I need?

At least 3–5 layers for a solid base. For heavy daily use, 7–10 layers provide superior non-stick performance and rust resistance. You can always add more layers later if needed.

My griddle is rusting. What should I do?

Light rust can be removed with a steel wool pad and then re-seasoned. For heavy rust, use a griddle restoration kit. Always dry your griddle thoroughly after cleaning and store it in a dry place with a light oil coating.

Conclusion: Season Your Griddle Right for Years of Delicious Cooking

Seasoning a new Blackstone griddle is a simple but vital ritual that transforms your cooking surface into a non-stick powerhouse. With the right oil, careful temperature control, and a few layers of patience, you'll build a patina that gets better with every meal. Whether you're cooking smash burgers, fried rice, or breakfast pancakes, a well-seasoned griddle makes all the difference.

Ready to start your seasoning journey? Check out the 28" XL Griddle Rangetop Combo—a versatile centerpiece for your backyard kitchen. Pair it with a set of Tool Holders to keep your spatulas organized, and you'll be flipping perfect eggs in no time. Happy cooking!