Buzz
When you first bring home your Blackstone griddle, you might be eager to fire it up and start cooking immediately, but wait! Before grilling anything, it's crucial to season the griddle. This process forms a non-stick layer, enhances the flavor of your dishes, and prevents scratches. With just a few simple steps, you can coat the griddle surface and ensure your Blackstone performs optimally for years to come!
Steps
Clean and Season the Griddle
Wash with water and soap if it's a brand-new griddle. Take a bucket of about 2 liters of warm water, add a small amount of soap, and stir it well. Gently pour some soapy water onto the griddle, then use a paper towel to scrub the soap and rinse thoroughly with clean water across the entire surface. Finally, use fresh paper towels to dry it.
- Always wash a new griddle with soap before use. This step helps remove the protective oil coating applied to prevent damage and rust during transportation.
- Skip this step if it's an old griddle – washing a used griddle with soap can permanently damage its seasoned surface.
Choose a high-fat oil for seasoning the griddle. You can select from options like shortening, vegetable oil, flaxseed oil, extra virgin olive oil, or coconut oil. Lard is also a suitable choice if preferred.
- Always opt for oils rich in fatty acids (indicated by the fat percentage on the nutrition label) for optimal adhesion.
- Avoid products containing trans fats, which are linked to health issues like coronary artery disease, weight gain, and liver dysfunction.
Turn the burner to the highest heat setting and let it run for 10-15 minutes. Locate the propane tank and open the valve by turning it counterclockwise. Set the burner to its maximum heat level and wait for the griddle to heat up. When the surface starts turning brown, you're ready to move to the next step!
- Wear heat-resistant gloves for safety.
- Ensure the griddle is completely dry before turning on the heat.
- For griddles with specific temperature settings, adjust the knob to 350 °F (177 °C).
Pour 2-3 tablespoons (30-45 ml) of cooking oil onto the griddle surface. The oil will create a natural non-stick layer and enhance the flavor of your food. Spread the chosen oil evenly across the surface using a paper towel. Use tongs to hold the paper towel if you're concerned about heat. Check from the side to ensure the oil is evenly distributed.
- Avoid leaving any dry spots or allowing oil to pool in certain areas.
Spread oil across the edges, sides, and corners of the griddle. Add a bit of oil to a paper towel or use the same one from the surface. Now, use that towel to coat the remaining areas around the griddle.
- Don’t forget to clean the outer edges of the griddle as well.
Heat the oil for 15-30 minutes or until it begins to smoke. After setting the griddle to its highest heat, the surface will gradually turn black. Wait until smoke starts rising and fills the air above the griddle, known as the "smoke point," which typically occurs after about 30 minutes. Continue heating until the smoke dissipates completely.
Turn off the griddle and let it cool for 10 minutes. Once the smoke has completely dissipated and the griddle has cooled, you’ve completed one round of seasoning. Repeat the process until you achieve the desired result.
- Hold your hand about 1 inch above the griddle to check if it’s still hot.
Apply oil and heat the griddle 1-4 more times or until it turns a deep brown color. Turn the griddle back to its highest heat setting and let it warm up for another 10-30 minutes. Then, add another layer of oil and wait for it to smoke again. Continue this process until the surface turns a rich brown—usually after 2-3 rounds.
- Alternate between different oils to create unique flavor combinations. For example, use extra virgin olive oil for the first two rounds and coconut oil for the third.
Apply a final coat of cooking oil to complete the seasoning process. The last step is to quickly spread a thin layer of your chosen oil to prevent oxidation (rust). Before storing, pour a small amount of oil onto 2-3 paper towels and wipe it across the griddle surface.
- Make sure the griddle has cooled before applying the oil.
Storing and Maintaining a Seasoned Griddle
Store the griddle in a dry, cool place and cover it. Securely place the cover over the griddle to prevent rust and damage. Avoid storing it in hot, humid areas, as this can alter the seasoned layer. If possible, keep the griddle in its transport bag, especially if stored outdoors.
- Leave the bag’s zipper slightly open (about 2-4 inches) to prevent rust.
Clean the griddle after each use with paper towels and hot water. After the initial use, the griddle will develop additional seasoning layers, so avoid using soap. Use a spatula to gently scrape off food residue, then wipe with a dry paper towel. For stubborn stains, use a 2-liter bucket of hot water. Pour water over the stains, let it sit for 5 minutes to loosen the residue, and wipe clean with a paper towel.
- Sprinkle ¼ cup (30g) of salt on tough stains to make cleaning easier.
Remove rust with steel wool or 40-60-grit sandpaper. If you notice rust, address it immediately before it worsens. Use steel wool or coarse sandpaper to scrub the rusted areas until smooth. Apply enough pressure to effectively remove the rust.
- Steel wool and sandpaper are available at hardware stores and kitchen supply shops.
Apply a thin layer of hot oil to the griddle after cleaning to maintain its seasoning. A light coating helps preserve the griddle’s non-stick surface and prevents rust. You can use any cooking oil for this purpose, including non-stick cooking spray.
- Always apply oil after cleaning off food residue or rust.
- Over time, the griddle surface will darken and improve its non-stick properties. If this doesn’t happen, you may not be maintaining it properly.
What You’ll Need
- Griddle
- 2-liter bucket
- Cooking oil
- Paper towels
- Tongs
- Griddle cover
Tips
- Re-season the griddle if you notice unusual food discoloration or a metallic taste.
