How To Season a Blackstone Grill

So, you've got a new Blackstone grill, or maybe you're looking to refresh your trusty flat-top. Either way, seasoning is the secret sauce to making your Blackstone a non-stick dream machine. Let's break it down, easy-peasy.

What You'll Need

Grab these before you start:

• Cooking oil (flaxseed is great, but vegetable or canola work too)
• Paper towels or a clean cloth
• Heat-resistant gloves (because ouch, hot!)
• Tongs (to save your fingers)

The Seasoning Process

1. Clean Slate: If your Blackstone is brand new, give it a quick wash with soap and water to get rid of any factory residue. For older grills, make sure it's clean and dry.
2. Fire It Up: Crank all burners to high. Let it get super hot - we're talking 500°F or more. This opens up the pores of the metal.
3. Oil Time: Once it's hot, turn off the burners. Using your tongs and a paper towel or cloth, spread a thin layer of oil all over the cooking surface. Thin is key - you don't want puddles!
4. The Waiting Game: Turn the burners back on high. Watch the magic happen - the oil will start to smoke and the griddle will darken. This is good!
5. Repeat: Once the smoking stops, add another thin layer of oil. Repeat this process 3-4 times total.
6. Cool Down: After your final layer, let the grill cool down completely.

Pro Tips

• Don't use too much oil. A little goes a long way.
• The darker your griddle gets, the better. That black surface is non-stick goodness.
• This isn't a one-and-done deal. The more you cook (especially fatty foods), the better seasoned your Blackstone becomes.

Maintaining the Magic

• After each cook, scrape off food bits and add a thin layer of oil while the grill's still warm.
• If you see rust, don't panic! Scrub it off and re-season that spot.
• Avoid cooking acidic foods (like tomatoes or citrus) until you've got a really good seasoning built up.

There you have it! Your Blackstone is now seasoned and ready to make some burgers, pancakes, or whatever your heart desires.