How to Season a New Blackstone Griddle: A Perfect Experience
Kick-off your Blackstone griddle adventure on the right foot with proper seasoning. This crucial step transforms your griddle’s raw surface into a non-stick paradise, ensuring a seamless cooking experience for years to come. The seasoning process creates a protective barrier against rust and corrosion while also enhancing heat distribution, leading to evenly cooked meals.
Before diving into the seasoning process, remember to thoroughly clean your griddle with mild dish soap and water to remove any manufacturing residue. Once pristine, heat your griddle to medium-high heat and apply a thin layer of vegetable oil using a paper towel or grill brush. Allow the oil to smoke and penetrate the griddle surface for about 15 minutes. Turn off the heat and allow the griddle to cool completely.
Repeat this oiling and heating process several times, gradually building up a seasoned layer. The more you season your griddle, the better protected and non-stick it will become. After the final seasoning, wipe off any excess oil with a clean paper towel. Your Blackstone griddle is now ready for culinary adventures, offering years of delicious and effortless cooking.
Seasoning Basics: The Foundation for a Non-Stick Surface
Proper seasoning is the key to ensuring that your Blackstone griddle stays in peak condition and delivers the best possible cooking experience. Seasoning creates a protective layer on the griddle’s surface, preventing rust, enhancing non-stick properties, and improving heat distribution.
Understanding Seasoning
Seasoning is the process of applying a thin layer of oil or fat to the griddle’s surface and heating it to create a polymerized layer. This layer acts as a barrier between the food and the bare metal, preventing sticking and ensuring food slides off the griddle effortlessly. Regular seasoning also enhances the griddle’s durability and longevity.
Choosing the Right Oil
The type of oil used for seasoning is important. Vegetable oils with high smoke points, such as canola oil, grapeseed oil, or avocado oil, are preferred as they can withstand the high temperatures required for seasoning without burning or smoking excessively. Avoid using olive oil or butter, as they have lower smoke points and can leave behind a sticky residue.
| Oil | Smoke Point | |
|---|---|---|
| Canola Oil | 400°F (204°C) | |
| Grapeseed Oil | 420°F (215°C) | |
| Avocado Oil | 520°F (271°C)Choosing the Right Seasoning Method for Your Griddle———-Seasoning your new Blackstone griddle is an essential step to protect it from rust and improve its cooking performance. There are two main seasoning methods you can choose from: the traditional method and the quick method. The traditional method is more time-consuming but produces a more durable seasoning, while the quick method is faster but may not be as effective.Here’s a comparison of the two methods: | Seasoning Method |
| Seasoning Method | Time Required | Durability |
| Traditional | Several hours to overnight | Very durable |
| Quick | 30 minutes to an hour | Somewhat durable |
| Recommended Oils for Seasoning | Smoke Point | |
| Canola oil | 450°F | |
| Vegetable oil | 450°F | |
| Coconut oil | 350°F | |
| Grapeseed oil | 420°F | |
| Step | Action | |
| 1 | Preheat griddle to medium heat | |
| 2 | Apply thin layer of oil to the griddle surface | |
| 3 | Cook and wipe-down the griddle | |
| 4 | Repeat the oiling, cooking, and wiping-down process 4-5 times | |
| Seasoning Cycles | Benefits | |
| 3-5 cycles | Adequate seasoning for most home cooks | |
| 5-7 cycles | Enhanced seasoning durability and non-stick performance | |
| 7-10 cycles | Exceptional seasoning for professional use or frequent cooking | |
| Oil | Smoke Point | Advantages |
| Canola Oil | 468°F | Affordable, neutral flavor |
| Vegetable Oil | 450°F | Mild flavor, readily available |
| Grapeseed Oil | 420°F | High smoke point, neutral flavor |
| Problem | Solution | |
| Food Sticks to the Griddle | Re-season the griddle using the steps outlined above. | |
| Seasoning is Peeling or Flaking | Gently scrape off any loose seasoning and re-season the griddle. | |
| Rust on the Griddle | Remove the rust using a non-abrasive cleaner and re-season the griddle. | |
| Issue | Cause | Solution |
| Uneven seasoning | Incomplete cleaning or uneven oil application | Re-clean and re-season the griddle with even oil distribution |
| Flaking or peeling seasoning | Inadequate cooling or thick oil application | Remove flaking seasoning and re-season at a lower temperature |
| Rusting | Improper seasoning or exposure to moisture | Season the griddle after use and store it in a dry place |
| Food sticking | Inadequate seasoning or excessive oil use | Re-season the griddle and use a thin layer of oil when cooking |
| Method | Instructions | |
| Wipe-On Method | Apply a thin layer of oil to the griddle’s surface and wipe it off with a paper towel. | |
| Burn-In Method | Heat the griddle to high and let it smoke for 15-20 minutes. Allow it to cool and repeat the process. | |
| Oven Method | Preheat your oven to 350°F. Apply a thin layer of oil to the griddle’s surface and place it in the oven upside down. Bake for 1 hour. | |
| ### Issue ### | ### Cause ### | ### Solution ### |
| Griddle is too hot | Oil burns off too quickly | Lower heat and reapply oil |
| Griddle is not hot enough | Oil doesn’t polymerize properly | Increase heat and continue heating |
| Uneven seasoning | Oil not spread evenly | Spread oil evenly and wipe away excess |
| Sticky spots | Excess oil not wiped away | Wipe down the griddle after seasoning |
| Seasoning flaking off | Excessive seasoning or improper cleaning | Season more sparingly and avoid using abrasives |