How to Season a Blackstone Griddle for the First Time

Seasoning creates a thin, bonded layer of oil on the griddle’s steel cooktop. That layer helps protect the metal from rust and makes the surface easier to cook on and maintain. A new griddle may look bare or have a temporary protective coating, so clean it before seasoning. Check the owner’s manual first: preparation can vary by model, and its directions take priority.

What You’ll Need

Warm water and a small amount of dish soap for the initial wash
A nonabrasive sponge or clean cloth
Paper towels or lint-free cloths
Cooking oil suitable for high heat, such as canola, vegetable, or grapeseed oil; use the type recommended by the manufacturer if specified
Heat-resistant gloves or long-handled griddle tools
A metal scraper, if your manual allows one and residue needs removing

Do not use aerosol cooking spray unless the manual says it is suitable. Spray additives can leave a sticky film, and overspray can ignite. Keep oil containers, paper towels, and other flammable items away from the hot cooktop.

Step-by-Step

Check the instructions and setup. Confirm that the griddle is assembled correctly and positioned outdoors on a stable, level surface with the required clearance from buildings and anything combustible. Seasoning produces heat and sometimes smoke, so do not do it indoors, in a garage, or beneath an enclosed space. Make sure the grease-management parts are installed as directed.
Wash the cooktop. With the griddle cold, wash the steel surface with warm water, a little dish soap, and a nonabrasive sponge. This removes dust, shipping residue, and any temporary protective material. Avoid soaking burners or other components; follow the manual’s cleaning directions for the whole appliance.
Rinse and dry completely. Wipe away soap and residue with clean water, then dry the cooktop thoroughly with paper towels or a clean cloth. Any remaining moisture can cause rust spots when the surface heats. Do not turn on the burners while water remains pooled on the cooktop.
Light the burners safely. Open the lid, if fitted, and follow the manufacturer’s lighting procedure. Turn on the burners and heat the cooktop evenly. The metal may change color as it heats; this is normal. Use the specified heat setting rather than guessing or leaving the griddle unattended.
Apply a very thin oil layer. Once the cooktop is hot, carefully spread a small amount of oil over the entire steel surface, including edges and corners, using tongs with a folded paper towel or a suitable cloth. The layer should be just enough to leave a light sheen. Do not pour oil directly onto the hot surface, and avoid getting it on burners or other parts.
Heat until the oil bonds. Keep the griddle heating according to the manual. The oil may smoke as it reaches a high temperature. Let that smoke subside and watch for the surface to become darker and less glossy. Keep people and pets away, maintain ventilation, and never leave the hot appliance unattended. If flames appear, turn off the burners if you can do so safely and follow the manual’s fire guidance; never throw water on a grease fire.
Repeat thin coats. When the first coat has bonded, carefully add another very thin layer and heat it in the same way. Repeat the oil-and-heat cycle several times, following the manual’s recommended number of coats if it provides one. Thin coats build a more even finish than one heavy coat. Stop if oil pools or becomes tacky; see Troubleshooting below.
Switch off and cool. Turn off all burners using the specified controls and allow the griddle to cool completely. Do not move it or touch the cooktop while it is hot. Once cool, wipe away excess oil and check that the surface is evenly dark, without sticky patches or standing oil.
Protect it before storage. If the manual recommends it, apply a barely visible final film of oil to the cool cooktop. Keep the griddle dry and cover it only after it has cooled. Store it in a way that protects the surface from rain and moisture.

Common Mistakes

Using too much oil: Thick oil layers can turn gummy, uneven, or sticky rather than bonding cleanly. Wipe off visible puddles before heating; aim for a thin sheen.

Skipping the wash or drying: Seasoning over packaging residue or water can leave blotches and rust. Clean the new cooktop and dry it completely first.

Stopping too soon: One quick pass may not create an even protective layer. Heat each thin coat until it has bonded, then repeat as directed by the manufacturer.

Confusing seasoning with a nonstick coating: Seasoning is a maintained layer, not a permanent factory coating. It can change with use and may need care or repair.

Using the wrong surface-care advice: Blackstone models and accessories can differ. Do not assume that instructions for a cast-iron skillet, a coated griddle, or another model apply to your cooktop.

Tips

Use a clean applicator for each coat so food particles or lint do not get trapped in the finish.
Spread oil over the full cooktop, especially corners and edges where moisture can encourage rust.
Some color variation is normal during seasoning. Aim for a dry-looking, even surface rather than a perfectly uniform black finish on the first attempt.
After cooking, clean the surface as the manual directs, dry it, and apply a light oil film if recommended. Regular care helps protect the seasoning.
Keep the grease cup or tray clean and correctly installed. Oil and grease collected there can be a fire hazard.

Troubleshooting

The cooktop is sticky: Excess oil or insufficient heating is a common cause. Let the griddle cool, wipe away residue, and clean the affected area according to the manual. Dry it, then apply a much thinner coat and heat until it bonds.

The surface has brown or uneven patches: This may be oil that did not spread evenly, residue, or ordinary color variation. Once cool, clean any rough or sticky areas, dry thoroughly, and repeat with a thin coat across the whole surface. Do not aggressively scour sound seasoning just to make the color uniform.

There are small rust spots: Moisture may have remained on the steel or reached it during storage. Follow the manual’s instructions for removing rust; clean and dry the spot, then re-season it. If rust is widespread or the metal is damaged, contact the manufacturer for model-specific guidance.

The oil smokes heavily or flames appear: Some smoke is expected, but heavy smoke can mean too much oil, poor ventilation, or an unsafe setup. If there is no fire, switch off the burners and let the griddle cool before correcting the oil layer. For flames, do not use water; follow the appliance’s fire instructions and call emergency services if the fire is not immediately controlled.

The finish flakes: Loose material may be burnt-on residue or a poorly bonded oil layer. Let the cooktop cool, remove only the loose material using the method allowed by the manual, then clean, dry, and re-season the area in thin coats.

Frequently Asked Questions

Do I need to season a Blackstone griddle before first use?

For an uncoated steel cooktop, seasoning before cooking helps protect the surface and build its initial oil layer. Check your model’s manual, especially if it has a different surface or specific preparation instructions.

What oil is best for seasoning?

Use a high-smoke-point cooking oil, such as canola, vegetable, or grapeseed oil, unless the manufacturer recommends a particular product. Apply it sparingly; the amount and evenness matter more than a thick coating.

How many coats should I apply?

Follow the instructions for your model. If the manual gives no number, apply several thin coats, heating each until it bonds, rather than relying on one heavy coat.

How long does first-time seasoning take?

It depends on the griddle, outdoor conditions, and how long each coat takes to bond. Allow time for cleaning, repeated heating, and complete cooling; use the manual’s guidance rather than a fixed timer.

Can I cook on it immediately afterward?

Wait until the griddle is switched off and completely cool, then follow the manual’s first-use directions. Clean and care for the cooktop after cooking so moisture and food residue do not damage the new layer.

Does the griddle need to be black after seasoning?

Not necessarily. The surface can darken unevenly at first, and color alone does not show whether seasoning is sound. A properly bonded surface should not have standing oil or widespread sticky patches.

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