How to Season Your Blackstone Griddle the Right Way!

If you just got a brand-new Blackstone griddle (or any other cold-rolled steel griddle), you need to season it before your first cook. This keeps food from sticking, prevents rust, and sets you up for success.

Here’s exactly how to do it, step by step, without any unnecessary fluff.

What You’ll Need

• Cooking oil (I like avocado, canola, or Blackstone’s seasoning oil)
• Paper towels or a clean cloth
• Metal tongs or heat-resistant gloves
• 1 bag of sliced onions (optional, but trust me on this one)

Step 1: Clean Your Griddle

Your griddle just came out of the box, and it’s probably got some factory dust or packaging residue on it. Give it a good wash with warm, soapy water. Rinse it thoroughly and dry it completely. If you don’t want to use soap, plain water works too.

Step 2: Preheat the Griddle

Fire it up! Turn all burners to high and let it heat for 10-15 minutes. You’ll see the surface start to darken—this is totally normal and exactly what we want. If it’s cold outside, it might take a little longer, but that’s fine.

Step 3: Apply the First Layer of Oil

Now that your griddle is ripping hot, pour on a little oil—about 2 tablespoons for a 2-burner griddle, 3 tablespoons for a 4-burner. Less is more here; a thin, even layer is the key. Use tongs and a paper towel to spread the oil over the entire surface, including the sides and edges. Don’t let it pool—if it’s too thick, it’ll turn sticky instead of smooth.

Step 4: Let It Smoke

Once your oil is spread, let it heat until it smokes. This is called polymerization (fancy word for bonding oil to metal). Let it keep going until the smoke stops—this usually takes 15-20 minutes.

Step 5: Repeat the Process

You’re going to do this 3-5 times, adding a new thin layer of oil after each round of smoking. If you’re in a rush, three coats will do, but if you’ve got the time (or a cold drink in hand), go for five.

Step 6: Cook Some Onions (Optional, But Awesome)

After your last coat, turn the burners down to medium and throw a bag of sliced onions on the griddle. Cook them for 10-15 minutes, then turn the griddle off and let it cool.

Why Onions?

Some folks say the sulfur in onions helps the seasoning bond better. I’m not a scientist, but I’ve done it this way for years, and my griddles always turn out great. Plus, it smells amazing.

Final Touches & Maintenance Tips

• After each cook, scrape off food residue and apply a thin layer of oil to keep it seasoned.
• Don’t use soap after seasoning your griddle—it’ll strip the protective coating.
• Store it in a dry place or use a cover to prevent rust.
• Check out my full post on How to Clean Your Griddle here.

Now your griddle is seasoned and ready to go! For your first cook I'd reccomend this bacon onion smash burger!

Seasoning Frequently Asked Questions

It takes about 15 minutes to burn off each coat of oil. So if you do 4 or 5 coats thats about an hour and a half. Then when you add the cleaning and heating at the beginning and I'd say you're looking at a 2 hour job give or take. Just keep that in mind if you're trying to season your griddle and then cook your first meal.

Any high smoke point oil will work. I've used canola oil, avocado oil, and the Blackstone seasoning. Other good options are grapeseed, flaxseed, and vegetable oil. There is no perfect oil and you could spend all day on the internet going down this rabbit whole if you'de like. My suggestion is pick one of the three I've used and just season your griddle.

You shouldn't season your griddle with bacon or butter because these fats contain impurities, water, and milk solids that can negatively affect the seasoning process. Here's why:d

• Low Smoke Point: Bacon fat and butter burn at relatively low temperatures compared to oils like flaxseed or canola. This makes it harder to create a durable, polymerized layer.
• Impurities: Butter contains milk solids, which can scorch and leave behind residue rather than bonding to the griddle surface.
• Inconsistent Coating: Bacon grease may not spread evenly or bond properly, leading to patchy seasoning.
• Potential for Stickiness: These fats can leave a sticky residue instead of the smooth, non-stick surface you’re aiming for.

Stick to high-smoke-point, refined oils for seasoning to ensure a durable and effective non-stick layer. You can still cook bacon or use butter for flavor during regular cooking—just not for seasoning!

Some griddles come preseasoned, Camp Chef is a very popular brand that pre seasons their griddle tops. I would still reccomend putting 2 or 3 more layers of seasoning on them.

No they do not. If you purchased a Blackstone griddle you will need to season it.

Seasoning a Blackstone griddle is essential for two reasons:

1. Create a Non-Stick Surface

• Seasoning builds a smooth, non-stick layer on the griddle, making cooking and cleaning much easier.
• Food is less likely to stick, even when cooking delicate items like eggs or pancakes.

2. Prevent Rust

Regular seasoning maintenance ensures your griddle stays rust-free and ready for use.

The oil used during seasoning forms a protective barrier over the metal, preventing moisture from causing rust.

I reseason mine about once a year, but I run a youtube channel and website all about griddling. It's really up to you and how it's preforming. If there are some discolorations but it is still cooking fine, then I say let it ride. However if it's chipping off or getting in your food then it's time to reseason. Check out this post on How to Clean a Rusty Griddle.

You can either buy a pumice stone and follow the steps in my blog post here: How to Clean and Season a Rusty Griddle. Or you can get a wire wheel, electric drill and strip the whole thing back down to the raw steel. This will allow you to start the seasoning proccess all over again like it's brand new out of the box. I reccomend trying the pumice stone first because it's easier and usually is all you need.

The steps to clean a Blackstone griddle are as follows.

1. Turn to low and scrape of all dirt and debris.
2. Squirt down water and continue scraping to get rid of all the excess grease.
3. Wipe the girddle clean, making sure there is no more water.
4. Add a thin coat of oil to prevent rust and turn off your griddle.

You can check out my full blog post on How to Clean a Griddle here.

The only time I use soap to clean my griddle is when I first wipe it down before the initial seasoning. Griddles are like cast iron pans and after they are seasoned I don't like to use soap. However, that is just my preference. If you want to you can use a small amount of soap to clean your griddle after use. I would just make sure to rinse it well and add the protective layer of oil back on it.

Want to learn more? Grab a copy of my e-book "Griddle 101: The Complete Beginners Guide to Flat Top Grilling". It goes over everything I know about griddling and has 101 delicous recipes for only $15. Happy griddling!