Season an outdoor griddle by cleaning off factory residue, heating the steel until it darkens, applying paper-thin coats of oil, and repeating 3–5 times until the surface is evenly black and bonded.
Seasoning bakes oil into the metal, creating a natural non-stick coating that keeps food sliding and protects the plate. The whole process takes about an hour, and it’s the difference between a frustrating first cookout and one worth bragging about. Here’s the exact method that works.
What Seasoning A Griddle Actually Does
Seasoning is a chemical bond, not a coating you wipe on. When oil reaches its smoke point on hot steel, it polymerizes — the molecules link into a hard, slick layer that becomes part of the metal itself. This is the same science behind cast iron, and it’s why a well-seasoned flat top needs no non-stick spray.
The payoff is a cooking surface that releases food easily, resists rust, and tastes neutral.
How To Season Your Griddle Step By Step
Blackstone’s official guide, which applies to its own griddles and similar steel flat tops, breaks the job into a clean, heat, oil, and repeat cycle. Do the whole sequence before your first cook.
- Gather supplies. You’ll need a high-smoke-point cooking oil, paper towels, long-handled tongs, mild dish soap, and water.
- Turn everything off and disconnect. Shut the control knobs and propane valve, then disconnect the regulator from the tank before cleaning.
- Wash and completely dry the plate. Scrub the surface with soapy water to remove dust, debris, and factory residue. Dry it fully — any water left behind will rust the bare steel.
- Reconnect fuel and ignite. Reattach the regulator, open the tank, and light the burners per your owner’s manual.
- Heat on high until the plate discolors. Blackstone says to heat until the steel starts to change color; other reputable guides put this at roughly 10–15 minutes of preheating. The metal should look dry and slightly bluish or bronze, not glowing.
- Apply a very thin coat of oil. Pour a small amount onto the surface and spread it across the cooking area and the side walls with a paper towel held in tongs. Blackstone recommends 2–3 tablespoons for a 36-inch griddle. The layer should look almost dry — you’re wiping on a film, not painting.
- Smoking is the polymerization working; when it stops, that coat has bonded.
- Blackstone’s guide says the top should turn an even dark brown across both the surface and the walls.
Once the smoking stops on the final layer, the seasoning is set. Let the griddle cool completely before storing it in a dry place to keep rust away.
Griddle Seasoning Mistakes To Avoid
- Using too much oil. A thick coat can’t fully polymerize, leaving a sticky, gummy layer that flakes off later. Thin films bond; pools of oil don’t.
- Stopping after one coat. A single layer is too fragile to survive actual cooking, especially acidic foods like tomatoes. Multiple thin coats build the durable finish you’re after.
- Reheating before the previous layer has stopped smoking. If the oil is still smoking, the bond isn’t done. Give each layer its full 15-minute cycle or the new coat will mix with the raw layer below it.
Also note: dispose of oiled paper towels carefully after each coat. They’re flammable, and leaving them in a pile near a hot griddle is a genuine fire hazard.
Picking The Right Oil For The Job
Any cooking oil with a high smoke point works. Blackstone’s guide references its own Griddle Seasoning and Cast Iron Conditioner, but olive, vegetable, peanut, flaxseed, canola, and avocado oil all get the job done — the key is picking one you don’t mind cooking with later, since the flavor can linger slightly.
Our tested roundup of the best backyard griddles covers which units ship with the most even heat if you’re still shopping. For the unit you already own, seasoning time — usually about 15 minutes per layer — is the only real investment.
References & Sources
- Blackstone Products. “How Do I Season My New Griddle?” Official step-by-step seasoning instructions and oil quantities.
- Blackstone Products. “Griddle Seasoning: The Complete Guide.” Covers layer counts, oil choices, and common mistakes.
- Wired. “How to Season a Griddle.” Independent guide with preheating time estimates and safety notes.