Unlock the Secret Flavor: How to Season New Blackstone

Congratulations on your new Blackstone griddle! You’re about to embark on a culinary journey filled with sizzling steaks, crispy vegetables, and delicious breakfasts. But before you start cooking, there’s one crucial step: seasoning your new Blackstone.

Seasoning a Blackstone griddle creates a protective layer that prevents rust and allows for even heat distribution, resulting in perfectly cooked food. The process is simple, but it’s essential to get it right. In this guide, we’ll walk you through the steps of how to season new Blackstone like a pro.

Step 1: Cleaning and Preparation

Before you start seasoning, it’s crucial to clean your Blackstone thoroughly. This removes any factory residue or oils that might interfere with the seasoning process.

1. Wash the griddle: Use warm, soapy water and a non-abrasive sponge to clean the entire surface of the griddle. Avoid using harsh detergents or abrasive scrubbers, as they can damage the surface.
2. Rinse thoroughly: After washing, rinse the griddle with clean water to remove all soap residue.
3. Dry completely: Use a clean towel or paper towels to dry the Blackstone completely. Any remaining moisture can hinder the seasoning process.

Step 2: Applying the First Coat of Oil

Now it’s time to apply the first coat of oil, which will form the foundation of your seasoning.

1. Choose the right oil: For seasoning your Blackstone, high-heat oils like vegetable oil, canola oil, or grapeseed oil are ideal. Avoid using olive oil, as it has a low smoke point and can create unwanted smoke and odors.
2. Apply a thin, even layer: Using a paper towel or a clean cloth, apply a thin, even layer of oil to the entire surface of the griddle. Make sure to cover all areas, including the edges.
3. Heat the griddle: Turn on the Blackstone to medium heat. Let the oil heat up for about 10-15 minutes, allowing it to start to smoke. The oil will start to polymerize, forming a protective layer on the surface.
4. Wipe off excess oil: Once the oil has had time to heat and smoke, turn off the Blackstone and allow it to cool slightly. Use a paper towel or clean cloth to wipe off any excess oil. You should notice a slight sheen on the surface of the griddle.

Step 3: Repeating the Process for Multiple Coats

For a thicker, more durable seasoning, repeat the process of applying a thin layer of oil, heating, and wiping off excess oil. Aim for at least two or three coats.

1. Second coat: After the first coat has cooled completely, apply another thin layer of oil to the griddle and repeat the heating and wiping process.
2. Subsequent coats: Continue applying additional coats of oil, allowing each coat to cool completely before applying the next.

Step 4: Achieving a Dark, Non-Stick Finish

With each coat, the seasoning on your Blackstone will become darker and more durable. The goal is to achieve a dark, non-stick finish that will prevent rust and allow for easy cleanup.

1. Patience is key: Don’t rush the seasoning process. Allow each coat to cool completely before applying the next.
2. High heat for final coat: For the final coat, you can increase the heat to high for a few minutes. This will help to solidify the seasoning and create a more durable finish.
3. Test the seasoning: Once the final coat has cooled, you can test the seasoning by rubbing a paper towel across the surface. If the paper towel glides smoothly, your Blackstone is properly seasoned.

Step 5: Maintaining Your Blackstone’s Seasoning

Once your Blackstone is seasoned, it’s important to maintain the seasoning to keep it in top condition.

1. Clean after each use: After each use, clean your Blackstone while it’s still warm. Use a scraper to remove any food debris, then wipe the surface with a damp cloth.
2. Avoid harsh cleaners: Avoid using harsh detergents, abrasive scrubbers, or steel wool on your Blackstone. These can damage the seasoning and make it difficult to maintain.
3. Re-season as needed: Over time, your Blackstone’s seasoning may wear down. If you notice any rust or spots where the seasoning is thin, simply re-season the griddle by applying a thin layer of oil and heating it according to the steps outlined above.

The Secret to Success: Patience and Consistency

Seasoning a new Blackstone is a simple process, but it requires patience and consistency. By following the steps outlined above and using high-quality oil, you can create a durable, non-stick finish that will allow you to enjoy your Blackstone for years to come.

Beyond Seasoning: Mastering Your Blackstone

Now that you’ve learned how to season your new Blackstone, it’s time to explore the endless possibilities of cooking on this versatile griddle. From sizzling steaks to crispy vegetables, you’ll be amazed at the delicious meals you can create.

What You Need to Know

Q: Can I use a new Blackstone right away without seasoning it?

A: It’s not recommended to use a new Blackstone without seasoning it. The unseasoned surface is susceptible to rust and can cause your food to stick. Seasoning creates a protective layer that prevents these issues.

Q: How often should I re-season my Blackstone?

A: You’ll need to re-season your Blackstone as needed, depending on how frequently you use it and how well you maintain the seasoning. If you notice any rust or thin spots in the seasoning, it’s time to re-season.

Q: Can I use different types of oil for seasoning?

A: It’s best to use high-heat oils like vegetable oil, canola oil, or grapeseed oil for seasoning your Blackstone. Avoid using olive oil, as it has a low smoke point and can create unwanted smoke and odors.

Q: What if my Blackstone gets rusty?

A: If your Blackstone gets rusty, you can remove the rust using a non-abrasive scrub brush and a solution of water and baking soda. Once the rust is removed, re-season the griddle to protect it from further rust.