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Seasoning Black Stone

SSQUAL612
SSQUAL612 Posts: 1,186
in EggHead Forum
I just got the 17" Black Stone & I'm getting ready to season.  Can I season the Griddle in the oven?  I've seasoned cast iron & a carbon steel wok.  It looks like the material is also carbon steel.   


Tyler, TX   XL BGE 2016, KJ Classic 2019,  MES, 18.5 WSM,  Akorn Jr,  36"&17" Black Stone, Adj Rig, Woo, Grill Grates, SS Smokeware Cap, KAB,  FB 300, Thermapen 
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  • HeavyG
    HeavyG Posts: 10,380
    From the Blackstone website:

    Q: What is the best way to season the griddle cook top? 
    A: You can season the 17” griddle top one of two ways:

    1. On a cold griddle top, place a thin layer of oil all over the cooking surface, heat it up until it begins to smoke, let it smoke for about 20 minutes, then repeat approximately 4 times.
    2. There is also the option to put the top in the oven with a thin layer of oil on it and close the oven. Turn it to 450 degrees for about 45 mins to an hour with the oven door shut until it has time to cool down. Then re-oil it and do that one additional time. The griddle top should start to become black and shiny.
    “Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk




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  • SSQUAL612
    SSQUAL612 Posts: 1,186
    Appreciate the help @HeavyG
    Tyler, TX   XL BGE 2016, KJ Classic 2019,  MES, 18.5 WSM,  Akorn Jr,  36"&17" Black Stone, Adj Rig, Woo, Grill Grates, SS Smokeware Cap, KAB,  FB 300, Thermapen 
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  • RRP
    RRP Posts: 26,455
    or do like I did as recommended by @fishlessman - go to Aldi and inspect the back windows of their cheapest bacon and get the fattest, leanest pound of bacon. Set your BS on high heat and then using 4 strips of that fat bacon at a time and a set of tongs swab that "bundle" all over the complete surface thereby coating it with bacon fat. Just leaving the bacon on in one place will create a clean up problem so be quick to keep it moving. Repeat this 3 times.
    Re-gasketing the USA one yard at a time 
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  • SSQUAL612
    SSQUAL612 Posts: 1,186
    It would be nice if they'd update the manual with that info.  Logic was telling me I could but appreciate the confirmation.  I started using Avocado oil when I bought my wok...it says you can use veg oil but I always wind up with a tacky finish when I've used on cast iron. 
    Tyler, TX   XL BGE 2016, KJ Classic 2019,  MES, 18.5 WSM,  Akorn Jr,  36"&17" Black Stone, Adj Rig, Woo, Grill Grates, SS Smokeware Cap, KAB,  FB 300, Thermapen 
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  • HeavyG
    HeavyG Posts: 10,380
    With my 22" I never went thru a formal seasoning process beforehand - just started cooking bacon/sausages/burgers/onions on it. 
    “Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk




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  • HeavyG
    HeavyG Posts: 10,380
    SSQUAL612 said:
    It would be nice if they'd update the manual with that info.  Logic was telling me I could but appreciate the confirmation.  I started using Avocado oil when I bought my wok...it says you can use veg oil but I always wind up with a tacky finish when I've used on cast iron. 
    Page 12 of the manual does have some seasoning instructions but does not mention the oven method unlike the website.

    https://www.blackstoneproducts.com/wp-content/uploads/2016/06/1650_17in_Griddle_Manual_V10.pdf
    “Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk




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  • SSQUAL612
    SSQUAL612 Posts: 1,186
    Thanks read the Initial Griddle Seasoning part...was referring to the oven method not being in the manual.  Seasoned my wok about 4 times at 500 to get the nice patina so gonna see how it works on the Griddle.  I wash & dry first then put in oven for 20 minutes at 200 to completely dry then I remove and coat with oil & let sit for 5 minutes then wipe off excess then 500 for 90 minutes & shut off & cool completely in oven then repeat.  
    Tyler, TX   XL BGE 2016, KJ Classic 2019,  MES, 18.5 WSM,  Akorn Jr,  36"&17" Black Stone, Adj Rig, Woo, Grill Grates, SS Smokeware Cap, KAB,  FB 300, Thermapen 
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  • SSQUAL612
    SSQUAL612 Posts: 1,186
    1st Coat & going in the oven. 

    Tyler, TX   XL BGE 2016, KJ Classic 2019,  MES, 18.5 WSM,  Akorn Jr,  36"&17" Black Stone, Adj Rig, Woo, Grill Grates, SS Smokeware Cap, KAB,  FB 300, Thermapen 
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  • Focker
    Focker Posts: 8,364
    I did my 17 in the oven, worked great.
    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

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  • HeavyG
    HeavyG Posts: 10,380
    Focker said:
    I did my 17 in the oven, worked great.
    It is just a piece of metal and if it fits in the oven really no reason it wouldn't work.

    I'm sure you used flaxseed oil on yours right? :)
    “Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk




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  • Focker
    Focker Posts: 8,364
    HeavyG said:
    Focker said:
    I did my 17 in the oven, worked great.
    It is just a piece of metal and if it fits in the oven really no reason it wouldn't work.

    I'm sure you used flaxseed oil on yours right? :)
    LOL, you know it!
    Harder, not smarter, is my motto.
    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

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  • Carolina Q
    Carolina Q Posts: 14,831
    Focker said:
    Harder, not smarter, is my motto.
    Hahahaha...... =)

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • SSQUAL612
    SSQUAL612 Posts: 1,186
    Gonna start with 17" since it's just 3 of us & really only picked up for making breakfast on the patio.   Might upgrade later if I catch a 28 or 36 on sale. 
    Tyler, TX   XL BGE 2016, KJ Classic 2019,  MES, 18.5 WSM,  Akorn Jr,  36"&17" Black Stone, Adj Rig, Woo, Grill Grates, SS Smokeware Cap, KAB,  FB 300, Thermapen 
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  • RRP
    RRP Posts: 26,455
    SSQUAL612 said:
    Gonna start with 17" since it's just 3 of us & really only picked up for making breakfast on the patio.   Might upgrade later if I catch a 28 or 36 on sale. 
    Just breakfast??? Don't want the wonderful taste of smashburgeres???
    Re-gasketing the USA one yard at a time 
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  • Carolina Q
    Carolina Q Posts: 14,831
    RRP said:
    SSQUAL612 said:
    Gonna start with 17" since it's just 3 of us & really only picked up for making breakfast on the patio.   Might upgrade later if I catch a 28 or 36 on sale. 
    Just breakfast??? Don't want the wonderful taste of smashburgeres???
    Works well for searing sous vide meats too. As with smashburgers, if you sear on the stove top, you'll smoke up the house. If you light the egg just for a sear, it's a waste of time and some perfectly good lump. The BS is a great solution.

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • SSQUAL612
    SSQUAL612 Posts: 1,186
    RRP said:

    Just breakfast??? Don't want the wonderful taste of smashburgeres???
     Hmmmm....might have to explore that option. 
    Tyler, TX   XL BGE 2016, KJ Classic 2019,  MES, 18.5 WSM,  Akorn Jr,  36"&17" Black Stone, Adj Rig, Woo, Grill Grates, SS Smokeware Cap, KAB,  FB 300, Thermapen 
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  • RRP
    RRP Posts: 26,455
    SSQUAL612 said:
    RRP said:

    Just breakfast??? Don't want the wonderful taste of smashburgeres???
     Hmmmm....might have to explore that option. 
    Btw I also lightly toast my buns near the end of the smashburger cook just like a favorite hamburger joint I used to eat at - but don't need to anymore! 
    Re-gasketing the USA one yard at a time 
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  • SSQUAL612
    SSQUAL612 Posts: 1,186
    edited June 2017
    Griddle is seasoned & ready for 1st cook.   Little one gets out for summer break this week so it'll get put to use.  I'll save smashburgers for me & my golf buddy.  I'm outnumbered & the girls of the house only eat thin burgers but I did manage to convert Mom back to eating meat after a twenty year abstinence.  Mom's love my meat.   
    Tyler, TX   XL BGE 2016, KJ Classic 2019,  MES, 18.5 WSM,  Akorn Jr,  36"&17" Black Stone, Adj Rig, Woo, Grill Grates, SS Smokeware Cap, KAB,  FB 300, Thermapen 
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  • tz666
    tz666 Posts: 404
    On my larger Blackstone I used Hi Temp BBQ black paint on the bottom to prevent rusting and flax seed oil on the top for seasoning. That stuff makes a ice non stick coating
    image

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