How to Season a Camp Chef Griddle | Lock In Non-Stick

Season a Camp Chef griddle by washing it, drying it completely, applying a thin fat layer, and heating until the coating bonds.

A properly seasoned Camp Chef griddle is the difference between eggs that slide off and a sticky, rust-prone mess. The steps below follow Camp Chef’s own cookware guidance, so you’re getting the manufacturer-approved method rather than a forum shortcut.

Why Seasoning Matters on a Camp Chef Griddle

Seasoning is a polymerized fat layer that bonds to the steel at high heat. That layer does two jobs: it shields the metal from moisture that causes rust, and it creates a release surface so food doesn’t cling. Camp Chef’s guidance notes that cookware will darken over time and that color variation is normal—that’s the seasoning building up, not damage.

New griddles ship with a factory-applied oily coating meant to prevent corrosion in transit. That coating is not seasoning. It must come off before your first cook, or you’ll be eating a mouthful of industrial preservative with your bacon.

The Step-by-Step Seasoning Process

Note that this guidance is not universal for all cookware materials—cast iron and stainless steel have different rules.

1. Wash the griddle with mild, soapy warm water. Scrub the entire surface to remove the factory coating and any residue. Use a gentle sponge, not steel wool.
2. Dry it completely. Towel dry, then let it sit for a few minutes to confirm no water beads remain.
3. Apply a very thin coat of fat. Camp Chef recommends Camp Chef Conditioner, lard, or white Crisco shortening. Avoid salted fats like butter or margarine—salt attacks steel and the dairy solids burn into sticky gunk.
4. Coat every surface, including corners and edges. These are the first places rust appears because people miss them. Use a paper towel or clean cloth and work the fat into the metal thoroughly.
5. Heat the griddle until the coating bonds. You’ll see the oil smoke and the surface turn from shiny to matte. That’s the polymerization happening. Keep the heat even across the whole cooking surface.
6. Let it cool, then wipe off excess oil with a clean cloth. Camp Chef specifically calls for this final wipe-down—leftover oil will become sticky and attract dust.

When the griddle has cooled and you’ve wiped it clean, you’re ready to cook. The surface should feel smooth and look slightly darker than bare steel.

Common Seasoning Mistakes to Avoid

Most seasoning failures come down to a handful of repeatable errors. Here’s what trips people up, per Camp Chef’s guidance:

• Skipping the initial wash. Factory coatings and manufacturing residue must be removed before you season.
• Using too much oil. Thick layers don’t polymerize—they form a sticky, uneven film.
• Choosing butter or margarine. Both contain salt and milk solids that burn and leave a gummy residue.
• Scrubbing with abrasive detergents or harsh tools after seasoning, which strips the layer you just built.
• Failing to coat edges and corners. Bare steel there is an open door for rust.
• Not wiping off excess oil after cooling. This leaves a tacky surface that catches debris.

If you’re shopping for a first griddle or a replacement, our tested rundown of the best camp griddles for your setup covers the models worth your money and the ones to skip. It’s a practical comparison built from hands-on cooking, not spec-sheet reading.

FAQs

How often should I re-season my Camp Chef griddle?

A quick maintenance season involves cleaning the griddle, applying a thin oil layer, and heating until it smokes. Heavy scrubbing that strips the seasoning will also signal that it’s time to reapply.

Can I use vegetable oil instead of Crisco or lard?

Yes, any high-smoke-point oil works for seasoning, including vegetable, canola, grapeseed, or flaxseed oil. Camp Chef’s recommendation of Conditioner, lard, or white Crisco reflects what they’ve tested, but the principle is the same: a thin coat of fat that polymerizes at high heat. Just avoid low-smoke-point fats like butter and unrefined olive oil, which burn before they bond.

Why is my new Camp Chef griddle sticky after seasoning?

You almost certainly applied too much oil or skipped the final wipe-down. Thick oil layers polymerize unevenly, leaving a tacky film. Fix it by heating the griddle until the sticky spots smoke off, then wiping the surface clean with a cloth. If it remains sticky, wash with soapy water, dry fully, and re-season with a thinner coat.