When most people think of a Blackstone Griddle, they think of the delicious food it produces and not how to season a Blackstone. In this article, we take care of all the details when it comes to getting your Blackstone seasoned and ready to go.
When it comes to outdoor cooking, a Blackstone Griddle is a fantastic choice. Offering ample cooking space, this versatile tool allows you to prepare a wide variety of dishes. In my experience, proper seasoning is essential to enhance the griddle’s performance and create a non-stick cooking surface.
Before seasoning my Blackstone Griddle, I always ensure that it is clean and free of any debris. This step is crucial for promoting better adherence of the oil to the griddle’s surface. I typically use a mixture of water and mild dish soap, along with a soft cloth, to thoroughly clean the surface. Once it’s clean, I dry the griddle using another cloth or heat it on low for a few minutes to evaporate any remaining moisture.
Next, I prepare the necessary materials for seasoning my griddle. I prefer to use high smoke point oils, such as flaxseed oil, canola oil, or vegetable shortening, as they provide a durable and long-lasting coating. I gather a few paper towels or a clean cloth, some tongs, and heat-resistant gloves for safety purposes.
To begin the seasoning process, I heat up my Blackstone Griddle on medium-high heat for a few minutes. Once it reaches the ideal temperature, I use the tongs to hold the paper towel or cloth and apply a thin layer of oil evenly across the surface. It is essential not to overdo it, as a thicker layer could cause uneven seasoning or smoke excessively.
As the oil heats up, it will start to form a bond with the griddle’s surface, creating a non-stick layer. I let the oil smoke for a while (about 10-15 minutes) and then turn off the heat, allowing the griddle to cool down completely. This step helps the oil to polymerize and harden onto the surface.
For the best results, I usually repeat this process 3-5 times, building up multiple layers of seasoning. After using my seasoned Blackstone Griddle for cooking, I always remember to clean it gently with a spatula or soft cloth and reapply a light coat of oil to maintain the non-stick surface.
By following these simple guidelines, I’ve found my Blackstone Griddle to be an invaluable tool for cooking delicious meals outdoors. Proper seasoning and maintenance ensure a long-lasting, non-stick surface that enhances the overall cooking experience.
Why Seasoning is Essential
I believe that seasoning a Blackstone griddle is essential for a few key reasons. Firstly, seasoning adds a layer of flavor to the griddle itself. This is because the oils used in the seasoning process polymerize, creating a natural non-stick surface. The more you cook on your seasoned griddle, the more flavors will develop and enhance future dishes.
Additionally, seasoning forms a bond between the griddle and the oil. The oil acts as a barrier, protecting the griddle from moisture that can lead to rust. This prolongs the life of your griddle, as rust can cause irreparable damage to the cooking surface. A well-seasoned griddle means that your investment in the Blackstone will last longer and continue to perform at a high level.
Another reason seasoning is essential is the creation of a non-stick surface, as mentioned previously. A non-stick surface makes cooking and flipping food a breeze, and it ensures that food won’t stick or burn on the griddle. Considering that many popular Blackstone recipes involve delicate or sticky ingredients, such as eggs or pancakes, a non-stick surface is a must for a seamless cooking experience.
To sum it up, seasoning a Blackstone griddle is important for several reasons. It enhances the flavor of the food, creates a non-stick surface, and forms a bond that protects the griddle from rust. By taking the time to properly season your griddle, you will be rewarded with delicious results and a long-lasting cooking surface.
Preliminaries Before Seasoning
Before I dive into seasoning my Blackstone griddle, I take some important preliminary steps. First, I ensure that my griddle is completely clean. I use a mixture of warm water and mild dish soap to remove any dirt, debris, or leftover factory oil. I then scrub the surface gently with a soft sponge or non-abrasive scrubber to avoid scratching it. Afterward, I rinse the griddle with water and dry it thoroughly to eliminate any residual moisture.
Next, I prepare for the seasoning process by gathering my griddle seasoning essentials. I need high-quality cooking oil with a high smoke point, such as flaxseed oil, canola oil, or vegetable oil. Additionally, I require a pair of tongs, some paper towels, and heat-resistant gloves for safety.
Once I have my supplies ready, I preheat my Blackstone griddle. I turn all the burners on to high heat and let the griddle heat up for about 10-15 minutes. During this time, I keep an eye on the heat to ensure it remains consistent and evenly distributed across the surface.
As my griddle starts to reach the desired temperature, I am cautious to maintain a safe distance from it due to the high heat. I also ensure ample ventilation in my cooking area, as the seasoning process may generate some smoke. With these preliminaries taken care of, I am set to begin the actual seasoning of my Blackstone griddle.
Choice of Seasoning Oils
When it comes to seasoning a Blackstone, selecting the right oil is crucial. I prefer using oils with a high smoke point, as they can better tolerate the high temperatures needed for seasoning without breaking down. This not only makes the process more effective but also ensures that the surface is protected and non-stick.
Some of the oils I have found to work well for seasoning a Blackstone include canola, vegetable, and flax. Canola and vegetable oils have similar high smoke points, around 400°F (204°C), which makes them ideal for seasoning. Flax oil, on the other hand, is known for its ability to create a hard and durable layer on the cooking surface.
While olive oil, avocado oil, and grapeseed oil are popular choices for cooking, they are not the best options for seasoning due to their lower smoke points. Olive oil, in particular, has a low smoke point of around 320°F (160°C), which means it can break down and become sticky when used for seasoning.
In addition to smoke points, it’s essential to consider the flavors that different oils can impart to the food. For instance, coconut oil has a distinct, sweet flavor that may not be suitable for all types of dishes. Peanut oil, on the other hand, has a mild, nutty taste that works well with a variety of cuisines. Personal preferences and the dishes I plan to cook largely influence my choice of oil for seasoning my Blackstone.
To summarize, when selecting an oil for seasoning a Blackstone, I prioritize high smoke point oils like canola, vegetable, and flax oils. While other oils can be used for cooking, their lower smoke points and unique flavors might not make them ideal for seasoning purposes.
Seasoning Application Tools
When seasoning my Blackstone griddle, I rely on a few essential tools to ensure a smooth, even application of oil. Tongs, paper towels, seasoning tools, and microfiber cloths each play a vital role in achieving a well-seasoned surface.
To begin, I grab a pair of tongs and fold a paper towel into a thick pad. I find that using tongs with paper towels gives me precise control over the oil application process. Clamping the paper towel with tongs helps me spread oil evenly across the griddle surface and keeps my hands safely away from the hot surface.
Seasoning tools designed for griddles, such as basting brushes or heat-resistant silicone brushes, can also be employed for this task. These tools permit a consistent distribution of oil, ensuring that every part of the griddle is well-coated. Using a basting brush, in particular, can help me avoid dripping or pooling oil, which could lead to uneven seasoning.
Finally, I also use microfiber cloths to carefully wipe off any excess oil and redistribute it over the griddle’s surface. This step is crucial because it prevents oil from accumulating in certain areas and results in an even layer of seasoning. Additionally, microfiber cloths have the added benefit of being lint-free, which means they will not leave behind any unwanted residue on my Blackstone.
In conclusion, utilizing a combination of tongs with paper towels, seasoning tools, and microfiber cloths contributes to a successful seasoning process. Each tool assists in achieving an even, well-coated surface, ensuring that my Blackstone griddle is ready for its next culinary adventure.
The Process of Seasoning a Blackstone Griddle
Before starting the seasoning process, I ensure that the Blackstone griddle is clean and dry. Next, I gather my materials: a high smoke-point oil (e.g., flaxseed, canola), heat-resistant gloves, a clean cloth or paper towels, and a pair of tongs.
I start by applying a thin layer of oil to the griddle surface. I prefer using a clean cloth or paper towel for spreading the oil, but a brush could work as well. It’s essential to cover the entire surface, not forgetting the corners, to ensure an even non-stick coat.
Once the griddle is coated with a thin layer of oil, I heat it on medium heat for about 10-15 minutes until the oil starts to smoke. During this time, I wear my heat-resistant gloves to protect my hands from the heat. As the oil smokes, it will create a dark surface – this is the seasoning taking effect.
After the first round of heating is complete, I let the griddle cool down for a few minutes before applying another thin layer of oil. I then repeat the heating process. It’s important to season the griddle in several thin layers rather than one thick layer, as this will create a more robust and longer-lasting non-stick coat.
I find it necessary to repeat the process at least three times for optimal results. Each time the griddle cools down and I apply a new layer of oil, it helps to further develop the non-stick properties of the surface.
By completing this seasoning process, I can confidently enjoy cooking on my Blackstone griddle with a durable non-stick surface. Remember, maintaining the seasoning is also essential – a well-seasoned griddle will last longer and provide better cooking results.
Re-Seasoning and Care for Longevity
To ensure the longevity of my Blackstone, regular re-seasoning and proper care are essential practices. Here, I’ll share some of the steps I take to maintain my Blackstone in tip-top shape.
First, it is crucial to keep the surface clean. I prefer using a scraper or a grill brush to remove any food residue after the griddle has cooled down. It’s important not to use soap, as it can strip the seasoning off the griddle. Dish soap, in particular, should be avoided.
Rust can become an issue if the Blackstone isn’t properly taken care of. To combat this, I make sure to check for rust regularly. If I spot any, I promptly use sandpaper to remove it. After the rust has been removed, I clean the affected area with water, making sure to dry it completely. I then follow the re-seasoning process by applying a thin layer of oil and heating the griddle until the oil smokes. I repeat the oiling and heating process several times to build up a new layer of seasoning.
To clean the Blackstone griddle’s surroundings, I use a bucket filled with warm water and a small amount of mild soap. I take care to keep the soapy water away from the cooktop, focusing on the side tables, legs, and exterior. After cleaning, I thoroughly rinse the area with clean water and dry it.
Using a cover for my Blackstone is another critical factor in prolonging its life. I invest in a heavy-duty cover that fits the model of my griddle, ensuring it shelters the entire unit from the elements and preventing any moisture or debris from causing damage or rust.
In summary, regular cleaning, re-seasoning, and the use of a heavy-duty cover enable me to maintain my Blackstone’s longevity, allowing me to enjoy delicious meals for years to come.
Common Mistakes and Remedies
One common mistake I have encountered while seasoning a Blackstone griddle is chipping due to improper care or use of abrasive materials. To remedy this, avoid using harsh cleaning materials like steel wool. Instead, opt for a scraper and a soft cloth to clean the griddle. Remember to clean it gently and consistently to maintain an even seasoning.
When it comes to cooking acidic foods, I have to be cautious. Foods such as tomatoes and citrus can speed up the oxidation process on the griddle, which might lead to rust. My approach is to cook them on a separate skillet or in a small amount of oil to minimize contact with the griddle surface.
In my experience, excessive salt can also cause pitting on the griddle surface. To prevent this, I try to avoid using too much salt while cooking. If I need to add salt, I do it after the food is cooked or mix it with other seasoning agents.
Gunk buildup on a griddle is another issue I have faced. This problem can be remedied by regularly cleaning and maintaining the griddle. After cooking, I make sure to remove food particles and residue by using a scraper and a cloth. For stubborn gunk, I heat the griddle and then gently scrape off the residue.
Lastly, it’s important for me to store my Blackstone griddle in a dry and cool place to avoid oxidation. It’s essential to maintain the proper care and seasoning of my griddle to enjoy cooking on it for years to come. Remember that the key to avoiding most of these mistakes is proper maintenance, regular cleaning, and timely re-seasoning.
Frequently Asked Questions
What is the best oil for seasoning a Blackstone griddle?
In my opinion, the best oil for seasoning a Blackstone griddle is flaxseed oil. The reason is that flaxseed oil has a high smoke point and creates a strong polymerized layer on the griddle. However, other oils like vegetable, canola, and avocado oil can also be used effectively.
How often should I season my Blackstone griddle?
I recommend seasoning your Blackstone griddle whenever you notice the non-stick surface is becoming less effective or there are visible signs of wear and tear. Generally, doing a deep seasoning every few months would be ideal to maintain a good cooking surface.
What are the steps to season a Blackstone griddle for the first time?
To season a Blackstone griddle for the first time, I follow these steps:
- Clean the griddle with soap and water to remove any manufacturing residue.
- Dry the griddle thoroughly.
- Pour a small amount of oil onto the griddle and spread it evenly using a cloth or a paper towel.
- Turn the heat to high and wait for the oil to smoke.
- Let the griddle cool down, then repeat the process 3-4 more times until the surface turns dark and non-stick.
Do I need to season my griddle after every use?
No, I don’t season my griddle after every use. I only season it when necessary, such as when the non-stick surface is wearing thin or there are visible signs of wear and tear. For regular maintenance, I wipe the surface with water and apply a thin layer of oil.
How to clean a Blackstone griddle after cooking?
After cooking, I let the griddle cool down for a few minutes. Then, I use a griddle scraper or a spatula to remove any food debris. Next, I wipe the surface with a wet cloth or a paper towel to remove any remaining debris and oil. Finally, I let the griddle dry completely before covering it or storing it away.
How long does the seasoning process take for a Blackstone griddle?
The seasoning process for a Blackstone griddle can take between 1 to 2 hours, depending on the number of seasoning layers you decide to apply. It’s important to let the griddle cool down between each layer before proceeding to the next one. This ensures a strong and consistent seasoning on the cooking surface.