How to Prep a New Blackstone Griddle?
Preparing a new Blackstone griddle is crucial for creating a non-stick surface and ensuring optimal cooking performance and longevity. The process involves removing manufacturing oils, seasoning the griddle with several layers of oil, and heat-treating the surface to create a durable, protective coating.
Understanding Blackstone Griddle Preparation
The initial preparation of a Blackstone griddle is an investment in its future performance. Think of it as building a solid foundation for countless delicious meals. This process isn’t merely about cleaning; it’s about transforming the raw steel into a seasoned cooking surface.
Benefits of Proper Seasoning
Properly seasoning your Blackstone offers a multitude of advantages:
- Non-Stick Surface: Reduces food sticking, making cooking and cleanup easier.
- Rust Prevention: The oil coating protects the steel from rust and corrosion.
- Enhanced Flavor: Seasoning imparts a subtle, pleasant flavor to your food over time.
- Extended Lifespan: Protects the griddle surface, prolonging its life.
- Improved Cooking Performance: Promotes even heat distribution for consistent results.
The Blackstone Griddle Seasoning Process: A Step-by-Step Guide
Here’s a detailed guide to seasoning your new Blackstone griddle:
Initial Cleaning:
- Remove all packaging and labels.
- Wash the griddle surface with hot, soapy water and a scrub brush or sponge.
- Rinse thoroughly with clean water to remove all soap residue.
- Dry completely with paper towels.
First Oil Application:
- Apply a thin, even coat of high-heat oil (e.g., vegetable, canola, flaxseed, avocado, or griddle seasoning oil) to the entire griddle surface. Avoid pooling.
- Use a clean cloth or paper towel to spread the oil evenly.
Burn-Off and Seasoning:
- Turn all burners to high heat.
- Allow the oil to smoke and burn off completely. This will take approximately 15-30 minutes.
- The griddle surface will begin to darken as the oil polymerizes.
Repeat the Oil and Burn-Off Process:
- Repeat steps 2 and 3 at least 3-4 times, or until the griddle surface is a consistent dark brown or black color. Each layer builds upon the previous one. Allow the griddle to cool down slightly between each application for easier oil application.
Cooling and Inspection:
- Allow the griddle to cool down completely.
- Inspect the surface for any bare spots or unevenness. If necessary, apply another thin layer of oil and burn it off.
Recommended Oils for Blackstone Seasoning
Choosing the right oil is crucial for successful seasoning. Here’s a comparison:
| Oil Type | Smoke Point (approx.) | Pros | Cons |
|---|---|---|---|
| Vegetable Oil | 400-450°F | Widely available, inexpensive | Can leave a slightly sticky residue if not used sparingly |
| Canola Oil | 400-450°F | Readily available, neutral flavor | Similar to vegetable oil in terms of residue potential |
| Avocado Oil | 520°F | High smoke point, neutral flavor, healthy | More expensive |
| Flaxseed Oil | 225°F | Creates a very hard, durable seasoning (prone to flaking) | Low smoke point, requires careful application |
| Griddle Seasoning | Varies | Specifically formulated for griddles, often contains blends | Can be more expensive |
Common Mistakes to Avoid During Seasoning
- Using Too Much Oil: This can lead to a sticky, uneven seasoning. Use thin, even coats.
- Insufficient Heat: Not heating the griddle hot enough will prevent proper polymerization.
- Using Low-Smoke Point Oils: Oils with low smoke points can burn and create a rancid smell.
- Skipping Cleaning: Failing to remove manufacturing oils can contaminate the seasoning.
- Uneven Application: Uneven oil application results in an uneven seasoning.
- Rushing the Process: Allow each layer of oil to burn off completely before applying the next.
- Not Cooling Completely: Touching a hot griddle after oiling it can result in severe burns.
Maintaining Your Seasoned Blackstone Griddle
After seasoning, regular maintenance is key:
- Clean after each use: Scrape away food debris while the griddle is still warm.
- Apply a thin coat of oil after cleaning: This helps prevent rust and keeps the seasoning intact.
- Avoid harsh detergents: Use water and a scraper or a mild soap if necessary.
- Re-season as needed: If the seasoning starts to wear thin or rust appears, re-season the affected area.
Frequently Asked Questions (FAQs)
Why is seasoning a new Blackstone griddle so important?
Seasoning is essential because it creates a non-stick surface and protects the griddle from rust. It also contributes to the overall cooking performance and longevity of the griddle.
Can I use PAM or other cooking sprays to season my Blackstone?
No, it’s generally recommended to avoid cooking sprays like PAM for seasoning. These sprays often contain additives that can create a sticky residue on the griddle surface. Use high-heat oils instead.
How often should I re-season my Blackstone griddle?
Re-seasoning depends on usage. If you notice food sticking, rust appearing, or the seasoning looking thin, it’s time to re-season. Regular use helps maintain the seasoning, but occasional re-seasoning is usually necessary, perhaps every few months with regular cooking.
What if my Blackstone starts to rust?
If rust appears, scrub it away with steel wool or a grill stone. Then, thoroughly clean the area and re-season it following the steps outlined earlier. Address rust promptly to prevent it from spreading.
Can I use my Blackstone immediately after seasoning?
Yes, you can use your Blackstone immediately after it has been properly seasoned. It’s a good idea to cook something with high fat content for the first few uses to further enhance the seasoning.
How do I clean my Blackstone griddle after cooking?
The best way to clean is while the griddle is still warm. Scrape away food debris with a metal scraper or spatula. You can then pour a small amount of water onto the surface to loosen any stuck-on bits and wipe clean with paper towels. Finish by applying a thin coat of oil.
What is the best oil to use for maintaining my Blackstone griddle after cooking?
You can use any of the high-heat oils recommended for seasoning, such as vegetable oil, canola oil, avocado oil, or griddle seasoning. The goal is to apply a thin layer to protect the surface.
My seasoning is flaking off. What did I do wrong?
Flaking can be caused by several factors: too much oil applied at once, using flaxseed oil improperly (it’s prone to flaking), or insufficient heat during seasoning. Try using thinner coats of oil and ensure the griddle is hot enough.
How do I know when my Blackstone griddle is properly seasoned?
A properly seasoned Blackstone griddle will have a dark brown or black, smooth, and non-stick surface. Water should bead up on the surface instead of spreading out.
Can I use my Blackstone in the rain or snow?
It’s best to avoid using your Blackstone in heavy rain or snow. Water can damage the seasoning and promote rust. If you must use it in inclement weather, keep it covered and protected as much as possible.
What is the ideal thickness of oil when seasoning?
The ideal thickness of oil is very thin. Think of it as wiping the oil almost completely off the surface after applying it. You want a thin, even coating, not pools of oil.
How long does the seasoning process take?
The entire seasoning process, including cleaning, oiling, and burning off, can take between 1-3 hours, depending on how many layers of seasoning you apply and how quickly your griddle heats up. Patience is key!