Recommended Griddle
Blackstone 36″ Gas Griddle
The most popular flat-top for home cooks. Seasons beautifully and only gets better with use.
Check Price on Amazon →Why Seasoning Matters
A properly seasoned griddle is naturally non-stick, rust-resistant, and adds flavor to every cook. The process bonds oil to the steel surface through polymerization — the same principle behind cast iron. Skip it and you’ll get sticky, rusty, and uneven results.
What You Need
- High smoke-point oil (flaxseed, avocado, or Blackstone Griddle Seasoning)
- Paper towels or lint-free cloth
- Tongs (the surface will be very hot)
Step-by-Step
- Wash and dry: Wipe down with a damp cloth to remove factory oils. Dry completely.
- Heat to max: Turn all burners to maximum heat. Let the surface discolor — it will turn brown/black in patches. This is normal. Give it 10-15 minutes.
- Apply thin oil layer: Pour a small amount of oil (about 2-3 tbsp) onto the surface. Spread it across the entire cooking area with a paper towel held by tongs — a very thin, even coat.
- Burn it in: Let the oil smoke off completely (5-10 minutes). The surface will darken further.
- Repeat 3-4 times: The more layers, the better the base seasoning. By layer 4 the surface should be dark, nearly uniform, and slightly shiny.
- Final coat + cool down: Apply one last thin coat, turn off burners, and let it cool naturally.
Maintenance Seasoning After Each Cook
After cooking, scrape residue with a metal scraper while still hot. Add a few drops of water to steam-clean, wipe dry, then apply a paper-thin coat of oil before the surface cools completely. This keeps the seasoning building session after session.