How to season a Blacksone Griddle

5 from 1 vote

Be patient and you will have a non-stick griddle.

We got it done in 3 hours, having fun, and chatting all the way.

It is going to get HOT so be careful.

Seasoning Process3

Total Time3

Author: The Kitchen Bucket List

Remove all papers, stickers, or any other packaging from the Blackstone.
With your hand, feel the griddle. It will be smooth in some areas and have slight imperfections. This is your starting point.
Use the stone to smooth the griddle by rubbing the griddle up and down. Use even pressure over the entire surface. You may need to concentrate on the more rough spots with a circular motion.
Smooth the edges with the stone inside and out, as they need to be seasoned too.

Rinse the griddle using a dish towel and fresh warm water with a hint of dish soap.
Finalize the rinsing with warm tap water until all the stone material is removed. This may take a few rinses.
Check to see how you did. Is it smoother, more even? If yes, you are ready to head to the next process.
You may need to redo any spots that weren't quite there yet. So repeat the Smoothing and Cleaning steps in those areas.

Make sure you have room to work and good ventilation because now it is time for the heat.
Start your burners on low for 5 minutes allowing the heat to distribute evenly.
Increase the heat to medium-high (second to last black mark) for an additional 5 minutes.
Final heat increase, turn the burners to high heat. After 5 minutes a dark oval shape will be in the middle of the flat top with a bronze ring around it. A slight bit of smoke may come from the middle as well.
Apply the oil with a squirt bottle, and pour about 2 tablespoons over the whole surface. With a paper towel at the end of long tongs, evenly coat the griddle, don't forget the sides. Make sure there is no pooling.
Rolling smoke will come off the griddle as you apply the oil. Once the smoke subsides, about 9 minutes, reapply the oil and evenly coat it all over the flat top. Remember the sides, too.
Repeat step 6 until you see the blackened oval with the bronze outline in the middle of the griddle expanding to the edges of the flat top, about 5 times.

Reduce burners to low, wait about 5 minutes for the griddle to cool off a bit.
Slice 6 large onions, place them in a large bowl, and coat them with only oil. Use the same olive oil as before.
Pour the onions on the griddle and use the BBQ tongs to spread them throughout the griddle.
Move the onions around while you sauté them, especially in the corners where you probably need a little bit more seasoning.
After about 25 minutes concentrate the sautéd onions on the two areas of the flat top, the middle and sides. Turn off the two side burners and move the onions to the middle two burner area for about 10 minutes.
Turn off the middle two burners and turn on the two side burners to low. Divide the onions and move them to the side burners areas for about 10 minutes.
Turn all burners back on at low and spread the onions all over the grill top once again for about 10 minutes.
The onions are nicely grilled and the final step of seasoning is done, take them off.
Close the burners and let the Blackstone cool off for about 15 minutes.
Once it has cooled off, apply a final thin coat of oil, evenly and with no pooling.
Congratulation! You are now ready for your first cook.