What is how to season a blackstone grill?

Here's how to season your Blackstone grill, crucial for a non-stick surface and preventing rust:

Why Season?

Seasoning creates a protective layer of polymerized oil on the griddle's surface. This makes it naturally non-stick, prevents food from sticking, and protects the metal from rust. A well-seasoned Blackstone will last longer and be easier to clean.

What You'll Need:

• Blackstone Grill (or similar griddle)
• High Smoke Point Oil: Options include avocado oil, canola oil, flaxseed oil, or Blackstone's own seasoning conditioner. Avoid olive oil due to its lower smoke point.
• Paper Towels (lots of them)
• Tongs or Heat-Resistant Gloves
• Clean Cloth or Scraper

The Seasoning Process:

1. Clean the Griddle: Thoroughly clean the new griddle surface to remove any manufacturing oils or residue. Use hot, soapy water and a scraper. Rinse well and dry completely. For a used griddle, remove any rust and buildup with a scraper and steel wool if necessary.

2. Heat the Griddle: Turn all burners to high heat. Allow the griddle to heat up until it starts to smoke. This process opens the pores of the metal, allowing the oil to bond.

3. Apply a Thin Coat of Oil: Pour a small amount of your chosen oil onto the heated griddle. Using a folded paper towel held with tongs, spread the oil in a very thin, even layer across the entire surface, including the edges and corners. It should look almost dry. Avoid pooling of oil.

4. Burn Off the Oil: Continue heating the griddle on high until the oil stops smoking. This is critical for proper polymerization. The oil will darken and harden.

5. Repeat the Process: Let the griddle cool down slightly until it's safe to work with, then repeat steps 3 and 4 at least 3-4 times. More coats equal a better initial seasoning. Aim for a dark, even, glossy black surface. The color of the griddle will indicate how well it has been seasoned. The darker the color, the better the seasoning.

Important Considerations:

• Thin Coats are Key: The thinner the coat of oil, the better the seasoning. Thick coats will become sticky and gummy.
• Even Coverage: Ensure the oil is spread evenly across the entire surface to avoid uneven seasoning.
• Patience: The seasoning process takes time. Allow each coat of oil to completely burn off before applying the next.
• Maintaining the Season: After each use, clean the griddle with a scraper, apply a thin coat of oil, and heat until it lightly smokes. This helps maintain the seasoning and prevent rust.
• Rust Removal: If rust does appear, remove it with steel wool or a rust eraser, then re-season the affected area.
• Oil Types: Using oil with a higher smoking point will result in better seasoning.
• Regular Use: Regular cooking on the Blackstone grill will continue to improve the seasoning over time.