I have an old style Blackstone 36 inch. I am having issues keeping my seasoning on the griddle. I season from scratch get it nice black and slick. If I don't use it for a few days/weeks/months. I come back to a broken seasoning or strange rust spots. I have strip it down again and do it again. I did a test and added a very thick layer of oil and it stayed but was a hot goopy mess to cook on. What is the magic that I am missing to get that thin layer of black magic non stick coding. Any recommendations would be grea
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Blackstone seasoning sweet spot
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Founding Member
- Jul 2014
- 5714
- Maple Valley, WA
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Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
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Eric
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Club Member
- Nov 2017
- 5470
- Virginia
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Grilla Silverbac
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If not used it will rust especially if there is any type of moisture. When you applied the heavy layer did you get the griddle hot and then wipe it down with a lint free cloth? My bet is that you do not need to strip it but you just need to use it. I would get it hot, wipe it down and cook some bacon. Also do you have any photos?
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I think you had it right with the oil but try adding just a thin layer of oil on the surface after cleaning like you would to a cast iron pan. Just enough to make it shine, you shouldn’t have any pools of oil. The griddle is still warm when I apply the oil but I haven’t had any issues with losing my seasoning or rust.
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What oil are you using for seasoning? I used grapeseed oil to season my griddle and haven't had any problems in the last 18 months, though it's starting to get kinda ganky, So I might strip & reseason it soon. What's your regimen for stripping and seasoning? If the seasoning is breaking it makes me think you're not getting it clean enough after stripping. When I do a cast iron piece I strip the old seasoning, usually with oven cleaner, then wash the heck out of it with dish soap and water, and then a 50/50 vinegar bath, and rinse again. then towel dry and put it on heat to really dry.
For seasoning I've had good results with grapeseed oil, avocado oil, canola, and Crisco. I avoid flax seed oil, as I've never had good results using it. Animal fats are hit & miss, I stick to veggie oils for base layers. Warm up the piece to 200° or so, put a light layer of oil on, wipe it off until it looks like you wiped it all off, and the crank it up to max until it stops smoking and starts to change color. Repeat a couple more times and you're seasoned. Don't worry about getting it black, that'll just happen as you cook.
Other than that, make sure you clean it well after each cook, put a light layer of oil or another layer of seasoning on, and if you're putting a cover on it empty your grease cup.
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I cook on my griddle at least 3 times for week. I have never stripped and re-seasoned but that is just me.
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For my seasoning I used Blackstone season oil they recommend. Daily use avocado oil. Stripping I scrap down use either. Stainless, Brillo, or stone to get done to clean metal then re-season. I clean after every one and re apply oil
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Club Member
- Aug 2018
- 1234
- Heart of Dixie
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Kamado Joe Big Joe III, PKGO, PK300, Jumbo Joe and PBC. Weber kettle @ the hunting camp.
When seasoning mine, I used Blackstones oil blend. I got the griddle rocket hot, applied a thin layer and waited until it quit smoking. I repeated that process about 5 times until I felt like I had it covered.
That said, I feel like some areas on my griddle have "chipped" off and am curious too how you strip your’s.
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Club Member
- Jul 2016
- 3540
- Elizabethtown, KY
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Current line-up of cookers: Oklahoma Joe's Bronco Pro, Masterbuilt Gravity Series 1050, Blackstone ProSeries 4 Burner 36" griddle, Weber Performer Deluxe and Weber Smokey Joe.
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Club Member
- Nov 2017
- 7584
- Huntsville, Alabama
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Jim Morris
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Macktechie I have had a similar issue with my Camp Chef griddle, but only if I didn't cook for a few weeks. I would pull the cover off to find brownish areas that I thought were rust, and some were. I finally though determined that a lot of what was going on was that my scraping and cleaning routine was just not getting all food debris off, as I was developing roundish patches of "rust" that corresponded with where I was smashing burgers. I bought a chain mail cleaner and really had at it, and got all that crap off there. As others have pointed out, especially listen to allsid, thick is bad. Multiple thin layers are better. Since I upped my cleaning game, mine has stayed in better shape. Last time I went to cook, I had a slight rust spot around the front corner of the grease trough (mine has a front drain), and imagine that was from rain soaking the cover, and not enough seasoning on the front corners of the griddle.
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Club Member
- Nov 2017
- 5470
- Virginia
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Grilla Silverbac
Grilla Primate
Weber Kettle
Camp Chef Escape
Old Hickory Knives
More Cast Iron than I care to admit
Also can you tell us what you do after your cook. What is your clean up steps? This is a puzzle but I think everyone here will help you figure it out.
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