To season a new Blackstone grill, clean, heat, oil in thin layers, smoke, and repeat until the steel turns dark and nonstick.
New griddles ship with a bare steel plate that needs a bonded coating before the first burger hits the surface. This guide shows the exact steps, the science behind them, and the common pitfalls that cause sticky spots or rust. Follow along once, keep it simple every cook, and your griddle will stay slick and dark. That’s the whole plan.
How To Season A New Blackstone Grill
If you came here searching how to season a new Blackstone grill, the method is simple and repeatable. You’ll wash once, preheat, wipe on thin oil, let it smoke, and stack a few passes until the top turns dark. Keep coats sparse, watch the smoke, and you’ll build a tough base that takes scrambled eggs on day one.
Quick Steps: How To Season A New Blackstone Grill
- Wash the steel once with mild soap, rinse, and dry fully.
- Fire the burners to high heat for 10–15 minutes until the surface blazes hot.
- Cut the flames to medium. Squeeze on a tablespoon of high-heat oil and spread a whisper-thin coat across the top and inner walls.
- Let the oil smoke hard. When the smoke fades, repeat oiling.
- Build 3–4 thin layers until the plate turns dark brown to black.
- Cool, then wipe on a light film of oil for storage.
Setup And Tools You’ll Need
You don’t need much. Heat, the right oil, and a way to spread it thin are the big three. Here’s a compact checklist to get set fast.
| Item | Why It Matters | Pro Tip |
|---|---|---|
| High-heat Oil (canola, grapeseed, avocado) | Forms a hard polymer layer that resists sticking and moisture. | Pick neutral oils; save bacon fat for cooking later. |
| Paper Towels Or Cotton Rags | Spreads oil into a thin, even film. | Hold with tongs so hands stay away from heat. |
| Metal Scraper | Levels ridges and moves excess oil off the plate. | Keep the edge flat; don’t gouge the surface. |
| Tongs | Lets you work towels safely over heat. | Clamp the towel and swipe the corners and walls. |
| Infrared Thermometer (optional) | Confirms surface temp is hot enough to smoke oil. | Aim for the center and edges to spot cool zones. |
| Heat-resistant Gloves | Protects hands while working near the smoke. | Gloves make longer swipes easier and steadier. |
| Grill Cover | Keeps moisture off the steel between cooks. | Cover only after the plate is cool and lightly oiled. |
Why Thin Layers Win
Seasoning is a simple reaction: hot oil bonds to steel and transforms into a hard, slick layer. Thin coats smoke clean and harden evenly. Thick coats pool, turn sticky, and flake. If you see glossy puddles, mop them off before they bake. You want a dry, even haze that darkens with each round.
Seasoning A New Blackstone Grill — Steps And Timing
Plan around an hour for the first build. The longest block is the preheat and the smoke cycles. Aim for three to four passes. If your burners run hot, you may need less time between rounds. If you’re on a small tabletop model, use less oil per pass so corners don’t get gummy.
Best Oils And Smoke Points
Pick oils that handle heat and finish neutral. Canola, grapeseed, and avocado are popular because they take high burner settings without breaking down. A light spray oil works too, as long as you still wipe it to a sparse film. If the oil smokes the moment it hits, the plate is ready for a pass. If it just sits and shines, wait another minute, then try again.
For background on smoke points and why overheated oil turns acrid, see the Iowa State Extension notes on cooking oils.
How To Season A New Blackstone Grill: Detailed Walkthrough
1) Wash, Rinse, Dry
Give the cooking plate a single wash with mild soap and warm water. Rinse well, then dry with towels. Turn burners to low for a few minutes to drive off hidden moisture. This first wash removes factory residue and dust. It’s the only time you’ll need soap on the steel.
2) Heat To Smoking Range
Open the valves and preheat on high for 10–15 minutes. The surface will shift from blue-gray to straw-brown. Drop the heat to medium. At this point a teaspoon of oil should dance and start to smoke in seconds. If not, give it another minute. Heat opens the steel’s pores so the first layer bonds tight.
3) Wipe On A Whisper-Thin Coat
Add a tablespoon of oil. Clamp a towel in tongs and wipe it across the flat top, corners, and inner walls. You should see a faint sheen, not a wet shine. If you can slide the towel and collect liquid, you’ve got too much—move the excess to the drip slot.
4) Let It Smoke Hard
Stand back while the oil smokes. The smoke will rise, thin, then stop. When the smoke fades, the layer has set. If sticky patches remain, sweep them with a dry towel and keep heating until they look matte.
5) Repeat 3–4 Times
Run three to four cycles: oil, wipe, smoke. The plate will darken from brown to espresso to black. Edges and corners may lag; target them with extra swipes. Don’t rush the color—each pass builds strength.
6) Finish Coat And Cool
Cut the burners. When the plate is warm, not hot, buff on a thin film of oil. This seals the surface against air and water while it sits.
Taking Care After The First Cook
Seasoning improves every time you cook. After burgers or pancakes, scrape food bits while the plate is still warm. Splash a small amount of water to lift browned sugars, then wipe dry. Add a light oil film before you close the lid. Store the griddle dry and covered. If a friend asks how to season a new Blackstone grill after wind or rain, point them to the same thin-coat routine and a cover.
Common Mistakes And Easy Fixes
Too Much Oil
Sticky patches come from thick pools that never burned off. Heat the plate again and wipe the area with a dry towel until it looks dull, not glossy. Then run one thin pass of oil and let it smoke.
Not Hot Enough
No smoke means the oil isn’t reaching its smoke point. Let the burners run longer before you reapply. A cheap infrared thermometer helps you read the center and the edges so you don’t chase your tail.
Uneven Color
Dark middle and pale edges show cooler zones or light coverage. Concentrate your next pass on the light areas and extend preheat time.
Rust After Rain
Rust looks scary but it’s fixable. Heat the plate, scrape off loose scale, rub with oil and a grill stone or fine steel wool, then repeat thin seasoning passes until it darkens again.
Oil Guide For Seasoning And Cooking
Use this compact chart as a reference during the first few sessions. Values are typical ranges; brands vary. Aim for neutral flavor and a smoke point that matches your burners. When in doubt, run medium heat and wait for steady smoking, not a flash fire.
| Oil | Smoke Point (°F) | Notes |
|---|---|---|
| Canola | 400–450 | Budget pick; bonds well for base layers. |
| Grapeseed | 420–445 | Neutral taste; spreads thin and clean. |
| Avocado (refined) | 480–520 | Handles high burners; pricier. |
| Vegetable/soy | 400–450 | Easy to find; fine for daily use. |
| Flaxseed | 225–250 | Makes a hard film but smokes early; keep coats tiny. |
| Shortening | 360–400 | Works in a pinch; wipe to a very thin film. |
| Bacon Fat | 325–375 | Tasty for cooking; avoid for first layers. |
Can You Cook Right After Seasoning?
Yes. Once the last smoke cycle stops, you can cook. Start with foods that favor more fat—smash burgers, bacon, or sausage patties. They add micro-layers that help the finish mature fast. Lean proteins and sweet sauces can wait for session two or three.
How Often Should You Re-Season?
Light maintenance happens after every cook: scrape, steam-wipe, dry, and oil. Full re-seasoning is only needed if food starts sticking, the color turns patchy, or rust spots appear. When that happens, run two or three thin cycles and you’re back to smooth sailing.
Taking Care The Blackstone Way
If you want the maker’s baseline, the Blackstone seasoning guide spells out thin coats, visible smoke, and repeat cycles. Their help page also stresses wiping the inner walls and using less oil on smaller models, which keeps buildup off the corners.
Seasoning Myths That Slow You Down
“Thick Oil Builds Faster”
It builds stickiness. Thin, repeat coats win every time. You’ll see the layer go from shiny to matte as it sets; that matte look is your green light for the next pass.
“Only One Specific Oil Works”
Many neutral, high-heat oils build strong layers. Pick what you can find and keep it thin. Consistency beats brand chasing.
Taking “How To Season A New Blackstone Grill” From First Use To Daily Habit
The first day sets the base. Every cook after that makes the surface darker and slicker. Keep heat high during seasoning, keep oil thin, and close with a light protective film. Stack those small steps and you won’t fight stuck eggs or flaky patches.