Anyone who’s just hauled a shiny new Blackstone griddle out of the box can sense that promise: endless flat-top breakfasts, Saturday smashburgers, hibachi nights, and a cooking surface that gets better every time it’s used. There’s only one thing standing between your griddle and culinary greatness—seasoning it. This isn’t just busywork. Seasoning your Blackstone creates a powerful nonstick surface, protects the steel from rust, and provides your food with a flavor foundation that only becomes richer with time.

Let’s break down every step, from first-time preparation to the finer points of keeping that carbon-steel top in impeccable shape, tackling questions like which oil works best, how to set the right temperature, and some insider seasoning tricks along the way.

Why Seasoning Matters

A factory-fresh Blackstone griddle is raw steel. Seasoning transforms that silver slab into the gleaming black surface that makes outdoor chefs swoon. This process works by bonding oil to the metal with heat, forming a polymerized layer that resists sticking and keeps moisture (and rust) out.

When done well, this surface doesn’t just protect—it improves flavor and performance. Think of it like building up layers of flavor in a cast iron skillet; each session adds another shield and seasoning depth.

Before the First Use

Unboxing the Blackstone is exciting, but pause for setup. First, wash the cooking surface thoroughly with hot water and a mild dishwashing soap to remove any factory residues or oils. Rinse thoroughly and dry completely. A few paper towels and a bit of patience make a difference here—getting the griddle bone-dry ensures the seasoning will take evenly.

This is your blank canvas. The next steps transform it into a dark, nonstick, professional-grade griddle.

What’s the Best Oil to Use?

Choosing an oil isn’t trivial—it’s the backbone of good seasoning. The main factor is the smoke point. You want an oil that bonds with the steel without burning.

Here’s how a few common options compare:

Oil Type	Smoke Point (°F)	Reason for Use
Flaxseed Oil	450	Hard, durable seasoning layer; can be brittle with overuse
Avocado Oil	520	High smoke point, neutral taste, strong layer
Grapeseed Oil	420	Affordable, good results, easy to apply
Canola/Vegetable Oil	400-450	Wide availability, reliable
Blackstone Griddle Seasoning	~500	Purpose-made, blends oils and beeswax for optimal results

Many experts recommend using a product formulated for the job, like Blackstone Griddle Seasoning & Cast Iron Conditioner, which blends the advantages of multiple oils and beeswax.

Consistency is more important than perfection. Stick with a high-smoke-point, neutral oil, and reapply as needed.

The First Seasoning: Step-by-Step

Now for the heart of the ritual. Here’s a breakdown for seasoning your Blackstone for the first time, each step optimized for results.

1. Heat the Griddle: Fire up your Blackstone on high and let it run for 10-15 minutes, until the steel darkens from pale gray to a golden brown tint. This opens up the metal’s pores and drives off any lingering moisture.
2. Apply a Thin Oil Layer: Pour about a tablespoon of oil or conditioner onto the hot surface. Using tongs and a folded paper towel, spread the oil to every inch, corners, sides, and even the edges. You want the surface to glisten, but not pool or drip.
3. Let It Smoke: Allow the oil to burn off and smoke heavily. This signals polymerization—the oil bonds with the steel. The griddle will look splotchy or brown-black, which is normal during these early layers.
4. Repeat at Least Three Times: Once the smoke dies down (usually after 10-15 minutes), repeat the oiling and smoking process two to four more times. Each coat builds a more robust seasoning. You’re aiming for a deep, shiny black coating.
5. Final Coat: On the last pass, you might want to use a slightly more generous layer and let it cool naturally.
6. Cool and Cover: Once finished, let the griddle cool completely. To keep dust and debris away between cooks, use a silicone griddle cover like this one for added protection.

Troubleshooting Tip:

If the seasoning looks sticky, gummy, or uneven, you likely used too much oil or didn’t heat it long enough. Fire it up and let it burn until it smooths out, then start with lighter layers.

What’s the Ideal Temperature for Seasoning?

You’ll want the griddle surface to reach at least 400°F for seasoning. Most Blackstone models on high hit this mark after about 10 minutes—some even reach closer to 500°F.

A simple way to check: When oil smokes vigorously on the surface, you’re in the right zone.

Infrared thermometers can give precise readings, but if you see a steady stream of smoke after applying oil (not just a wisp or two), the surface is hot enough for effective polymerization.

Ongoing Care and Re-Seasoning

With the first seasoning session complete, routine care ensures the surface stays nonstick and rust-free.

Cleaning After Cooking

After each use:

• While still warm, use a metal spatula to scrape off food bits.
• Wipe down with a paper towel or soft cloth.
• For stubborn residue, splash a little water onto the hot surface—it’ll steam up and loosen debris.
• Dry thoroughly with paper towels.

Avoid soap once your griddle is seasoned, as it can strip away the seasoning layers.

Regular Maintenance

• After cooking and cleaning, apply a very thin layer of your chosen oil. Heat until it just smokes, then let it cool.
• If you see spots of bare metal or rust, scrub down to the steel with a chainmail scrubber or steel wool, then repeat the seasoning steps.

A little regular upkeep makes each session easier and helps build an enviable glossy finish.

Building Deeper Flavor

What sets griddle-cooked meals apart often comes down to seasoning that develops over months and years of use. Every time you sauté onions, crisp bacon, or fry up hash browns, the surface absorbs new layers of flavor.

Some tips for encouraging this process:

• Cook high-fat, flavorful foods frequently at first. Bacon is classic; burger patties, sausages, and caramelized onions contribute as well.
• Avoid acidic or overly watery dishes during the first several uses.
• Let the griddle cool before covering to avoid trapping steam, which can erode seasoning.

Quick Reference: Seasoning Checklist

• Wash and dry the steel surface thoroughly
• Preheat on high for 10-15 minutes
• Wipe on a thin, even coat of oil or seasoning conditioner
• Allow the oil to smoke and burn off fully
• Repeat oiling and heating three to five times
• Cool naturally, apply a final thin layer if desired
• Store protected, ideally under a silicone cover

Common Questions

How can I tell if my seasoning is working?
The griddle should go from gray to light brown to deep black as you build layers. Water droplets should skitter across, and food should release easily as you cook.

What if there’s rust?
Surface rust is usually from trapped moisture. Scrape it away with steel wool or a scraper, then re-season the affected area.

Can I use flavored oils?
Stick to neutral, high-smoke-point oils for seasoning. Save those truffle or chili oils for finishing dishes, not creating the nonstick layer.

Do I need to repeat the full seasoning often?
Regular thin oil applications after each use usually maintain the surface well. A full re-season is only needed if rust develops or the nonstick layer looks badly damaged.

Essential Supplies for Griddle Owners

A few well-chosen tools make the process smoother. Consider these basics:

• Blackstone Griddle Seasoning & Conditioner for strong protection
• High-quality tongs and spatulas (metal preferred)
• Microfiber or strong paper towels for oiling
• Infrared thermometer for perfect surface temperature (optional)
• Silicone cover to shield your investment from dust and weather

Seasoning a Blackstone griddle may seem like a chore at first, but each session builds an outdoor cooking tool that rewards you every time you light the burners. Stick with the process, use the right oils, and enjoy the performance and flavor that only a well-prepared griddle can provide.