How to Season a Blackstone Griddle: Step-by-Step Guide

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The short answer

To season a Blackstone griddle, wash the new cooktop once with soapy water to remove the factory coating, dry it, and heat it on high for 10–15 minutes until it starts to discolor. Then wipe on a very thin layer of high-smoke-point oil, let it smoke off completely, and repeat 3–5 times until the surface turns dark brown to black. Thin coats are the secret: thick oil turns sticky and flakes instead of bonding to the steel.

What seasoning actually does

A Blackstone cooktop is rolled steel. Bare, it rusts easily and food sticks to it. Seasoning is oil that’s been heated past its smoke point until it polymerizes into a hard, slick layer bonded to the metal. That layer protects against rust and builds the non-stick surface that makes a griddle fun to cook on. Every time you cook with oil and clean up properly afterward, you add to it.

If you’re still choosing a cooktop, see our guide to the best flat top griddles.

What you need

Item	Why	Amazon
High-smoke-point oil or seasoning paste	Builds the seasoning layer	Blackstone conditioner
Paper towels or lint-free cloths	Spreading oil thinly	Kitchen supply
Long tongs	Keeps your hand away from the hot steel	Check price
Heat-resistant gloves	The cooktop gets very hot	Check price
Griddle scraper	Cleaning after every cook	Check price
Squeeze bottles	Oil and water during and after cooking	Check price

Best oils for seasoning a griddle

Oil	Notes
Blackstone Griddle Seasoning & Cast Iron Conditioner	Made for the job and easy to spread thin; costs more than plain oil
Vegetable or canola oil	Cheap, widely used, works well
Flaxseed oil	Builds a hard layer but can flake if applied too thick
Shortening or lard	Traditional and effective
Avocado oil	Very high smoke point; fine but pricey for seasoning

The oil matters much less than the technique. Pick one you have and apply it thin.

Step 1: Wash the new cooktop once

New griddle tops ship with a protective coating. Wipe the cooktop with warm, soapy water, rinse, and dry it completely with towels. This is the only time you should use soap on the cooktop. Make sure the drip tray or rear grease trap is in place before you light the burners.

Step 2: Heat it until it discolors

Turn all burners to high and let the griddle heat for 10–15 minutes. The center of the steel will start to turn brown or bronze. That’s normal, and it means the steel is hot enough to accept oil. Do this outdoors, away from overhangs, with propane hooked up per the manual.

Step 3: Apply a thin coat of oil

Add about two to three tablespoons of oil to a 36-inch cooktop (less on smaller models) and spread it with a folded paper towel held in tongs. Cover the entire surface, including the edges, corners and the sides of the cooktop. Then wipe it again as if you’re trying to remove it. It should look almost dry, not glossy or pooled.

Step 4: Let it smoke off

Leave the burners on high. The oil will smoke heavily. Wait until the smoke stops, usually 15–30 minutes. When it stops smoking, that layer has polymerized.

Step 5: Repeat 3 to 5 times

Apply another thin layer, let it smoke off, and repeat. After three to five rounds, the surface should be evenly dark brown to black. Some cooks do more layers; that’s fine as long as each one is thin.

Step 6: Cool down and store

Turn off the burners and, while the steel is still warm, apply one final very light coat of oil to protect it. Let it cool, then put the hood down or cover the griddle.

Check Blackstone griddle seasoning on Amazon → →

After every cook

• While the griddle is still hot, scrape food and grease into the grease trap.
• Squirt a little water on stubborn spots and scrape again. The steam lifts residue.
• Wipe dry with paper towels.
• Apply a thin coat of oil and let it heat for a minute or two.
• Cover it, especially in humid or coastal areas.

Your first cooks after seasoning

New seasoning gets better with use. For the first few sessions, cook foods with plenty of fat: bacon, smash burgers, sausage, fried rice with oil, or onions and peppers sauteed in butter. These add to the seasoning and are forgiving if the surface isn’t fully non-stick yet. Hold off on very acidic foods like tomato sauces or long vinegar braises, and avoid simmering liquids for long stretches, since both can strip young seasoning. Eggs and pancakes are easier once the top has a few cooks on it.

Seasoning in cold or windy weather

Wind pulls heat off a griddle top, and cold air makes the edges stay cooler than the center, so the outer few inches may not darken on the first round. Set the griddle where it’s sheltered from wind (but still well away from walls and overhangs), keep the hood or a windscreen up if you have one, and give each layer extra time to stop smoking. Pay special attention to the edges and corners on every coat, because that’s where rust usually starts.

Fixing common seasoning problems

Problem	Likely cause	Fix
Sticky or tacky surface	Oil applied too thick or not heated long enough	Heat on high until it stops smoking; next time use thinner coats
Flaking black bits	Thick seasoning or carbon buildup peeling	Scrape loose flakes, oil and reheat; season again in thin layers
Rust spots	Moisture, no oil after cleaning, left uncovered	Scrape or scour the rust off, wipe clean, reseason the area
Uneven or patchy color	Burners hotter in the middle	Normal at first; it evens out with cooking
Food sticks	Seasoning still new or surface not hot enough	Cook fatty foods first (bacon, burgers); preheat properly

How to restore a rusty Blackstone

Heat the griddle on medium-high, scrape off loose rust, then scrub with a griddle scouring pad or brick and a little oil until you’re back to clean steel. Wipe it clean, rinse with a small amount of water to lift the grit, dry it with heat, and season it from Step 3. Light surface rust usually comes off in one session.

Blackstone griddles to consider

Model	Best for	Amazon
Blackstone Original 36″ with hood	Families and big batches; hood protects the seasoning	Check price
Blackstone Iron Forged 36″ Omnivore with hood	Heavier-duty 36″ option	Check price
Blackstone 22″ tabletop with hood	Small patios, camping and tailgating	Check price

Good to know: A hood or hard cover is the single best rust preventer for a griddle stored outside. Even a perfectly seasoned top will rust if rain sits on it.

Check the Blackstone 36-inch griddle on Amazon → →

FAQ

How many times should I season my Blackstone?

Plan on 3 to 5 thin coats for a new griddle, until the surface is evenly dark brown to black. After that, a light coat of oil after each cook maintains it.

What is the best oil to season a Blackstone griddle?

Any high-smoke-point oil works: vegetable or canola oil, shortening, flaxseed oil or Blackstone’s own seasoning conditioner. Applying it thin matters more than the type.

Can you use soap on a Blackstone griddle?

Only once, on the new cooktop to remove the factory coating. After that, clean with a scraper, water and heat instead of soap.

Why is my Blackstone sticky after seasoning?

The oil was applied too thick or not heated long enough. Turn it to high and let it smoke until it stops, then use thinner coats next time.

How do I keep my Blackstone from rusting?

Oil it lightly after every cook, keep it covered with a hood or cover, and store it out of the rain when possible.