Blackstone cooking surface question !

kv1963

Blackstone owners how and what do you use to keep the cooking surface from rusting between cooks ? My son bought one from a guy that had let it sit outside and rusted it pretty bad he had it blasted and we have been cooking on it with no real problems except between cooks we have noticed some rusty spots coming up. I know some I have seen in tables along with Green Eggs and I assume there are some that are out in the weather I figured someone here could give me some options to prevent this from happening Thanks in advance any info will be appreciated 

Jupiter Jim

Blackstone makes a very nice cover, I have one and have had no problems with rust but I have only had mine for a few weeks. I do always make sure to give a very light coat of oil when done.

kv1963

Yes I have seen the cover they make rite now it is in my garage in the dry but the moisture and humidity here in north Alabama is whats causing the problem rite now. I have looked at a new one at our local Lowes and they have the silver looking coating on them I have wondered if it would turn and start rusting if set out in the elements like being mounted in a table along side a Egg ?    

theyolksonyou

Coat of oil after the cook. 

kv1963

What oil you suggest or prefer ?

theyolksonyou

Not sure it matters

blasting

@kv1963  First, welcome to the forum.

My suggestions for your BS.

Keep it covered when not in  use.  Clean it when you're done cooking.  Oil it before putting the cover on, and again when you fire it up to cook.  Not sure the oil matters, but I use peanut.  It's handy, as peanut is is my preferred deep fry oil too.  Keeping it oiled will prevent your seasoning from flaking off, as well as preventing rust.

bgebrent

Welcome.  Clean up and oiling before storage is the trick.  Not 100% failsafe but works well.  I use vege oil.

johnnyp

bgebrent said:

Welcome.  Clean up and oiling before storage is the trick.  Not 100% failsafe but works well.  I use vege oil.

+1

ColtsFan

LARD! When it cools you have a nice, impermeable surface. Mine is kept outside in the Indiana humidity. Works great 

JohnnyTarheel

kv1963 said:

What oil you suggest or prefer ?

I use canola... works great and I have no rust. I cook on it roughly 3 times per week. 

tjosborne

The Blackstone cover does leak as well. There is some kind of tent sealant that you can use on the outside, and try raising the center with a big bowl or something so that it runs water. 

DoubleEgger

If it's seasoned well you won't need to oil.  I've seen countless people over the years coat cast iron with veggie oil, put them away for an extended amount of time only to find that the oil had turned rancid. 

HeavyG

PAM is your friend!

Central_Bama_Egger

kv1963 said:

What oil you suggest or prefer ?

I blast with water while still hot. Use a hand towel to wipe down. Let cool. Put a little olive oils on it. I also have one of those little stainless steel steamer domes. I put it down on the surface. Cover with my BS cover from amazon. And let her sit. In the weather. Going on 3 months and no problems so far

also, what part of NA are you from? I'm in Huntsville. 

Lvnthedrm

Timely post. Like @DoubleEgger mentioned if left for a period of time the oil does go rancid and I don't cook on it as often as @JohnnyTarheel . I just got in the mail from amazon today a crisbee puck tin to try. A little pricey imho but figured I'd give it a shot.

HeavyG

If you're concerned about rancidity use coconut oil. It has an extremely long shelf life.

tarheelmatt

My new one has not been covered yet.  I seasoned well with canola oil initially.  Then clean after use, and apply a thin coat of canola to keep moist.