Blackstone Seasoned Griddle - Becoming Unseasoned

WeberWho · January 2017

I spent a couple hours initially seasoning the Blackstone to a nice blackened color. Enough to where it felt nice and smooth. After a couple cooks the seasoning is starting to disappear. Is this normal? What is the best way to keep the seasoning? Thanks guys!

blasting · January 2017

What did you use to season it?

Mine peeled off some as well. I've avoided it happening again by cleaning and oiling after every cook. I doubt it will happen again if I always keep it slick.

WeberWho · January 2017

blasting said:

What did you use to season it?

Mine peeled off some as well. I've avoided it happening again by cleaning and oiling after every cook. I doubt it will happen again if I always keep it slick.

@blasting I used coconut oil. It has a high burn point and took my time seasoning it. Tons of thin layers. That's why I'm surprised it's going away. I've sprayed it with Pam when done the few times I've used it. Is the seasoning messed up now?

Hntnhrd · January 2017

3 cooks on mine so far and the seasoning seems to just keep getting better. You could wash it and start seasoning again ? I have had some cast iron pans I have had to do that with

minniemoh · January 2017

I had the same thing happen to mine after a few cooks @WeberWho. Mine did it on more of the peripheral area rather than the main cooking area. I used lard and did four coats before cooking anything as I recall. Then I did a big batch of onions and then a few pounds of bacon all in a straight run. I haven't used my Blackstone since October but I just keep it well oiled and continued to use it. Who knows, I may take the cover off in the Spring and find I have bigger issues. I would think if you keep cooking, it will come around.

blasting · January 2017

WeberWho said:

blasting said:

What did you use to season it?

Mine peeled off some as well. I've avoided it happening again by cleaning and oiling after every cook. I doubt it will happen again if I always keep it slick.

@blasting I used coconut oil. It has a high burn point and took my time seasoning it. Tons of thin layers. That's why I'm surprised it's going away. I've sprayed it with Pam when done the few times I've used it. Is the seasoning messed up now?

When mine came off, I just kept using it, paying more attention to oiling pre and post cook. The patches went away with use.

I use peanut oil in my squirt bottle, fwiw.

FATC1TY · January 2017

Try some grape seed oil going forward. Will help it get thicker.

Ozzie_Isaac · January 2017

I boiled a lot of water on mine before seasoning. (Yes, you can boil water on it). Then I cooked on 3 or 4 light layers of flaxseed oil. Heat and cooled between layers. Never had any come off, even had water leak through the cover and sit on it for a week. I put a layer of vegetable oil or whatever I have handy after cooking before it cools.

tarheelmatt · January 2017

Yeah, mine has flaked off a lot, but I keep cooking. Have intentions to strip and reseason, but I sick at life and will never do it.

I used coconut oil, but did hear many say that their flaxseed seasoned ones were coming off too.

If I do reseason, I'm going with straight canola or Crisco.

Spring Chicken · January 2017

My initial seasoning also started to disappear, so I did a re-seasoning and made this video of it. Maybe it will help:

https://www.youtube.com/watch?v=rfqTBa77Zk4

Spring "Done A Re-Do" Chicken
Spring Texas USA

Focker · January 2017

It may be the coconut oil Vince.

I haven't used that on CI or CS, just about everything else though.

My 17" was initially seasoned with grapeseed, spray with Pam, no issues.

Lit · January 2017

Mine hasn't come off at all it keeps getting darker. I did probably 10 layers of flax seed and cook bacon on it regularly. To clean it I just scrape it with the flat scraper thing and wipe with 5050 water and vinegar.

fishlessman · January 2017

i really dont trust all the magic veggie type oils, use lard or just cook bacon from the getgo. mines black, shiny, and sits in the rain

kl8ton · January 2017

I used grape seed oil following the @Spring Chicken video. I did not sand, however. I have had a couple sections flake off. They look great again.

On a side note @fishlessman does your igniter still work after all the time it has spent outdoors in the elements? Just curious is all. It seems all the gas grills I encounter that are a year old or more have non-functioning igniters.

fishlessman · January 2017

kl8ton said:

I used grape seed oil following the @Spring Chicken video. I did not sand, however. I have had a couple sections flake off. They look great again.

On a side note @fishlessman does your igniter still work after all the time it has spent outdoors in the elements? Just curious is all. It seems all the gas grills I encounter that are a year old or more have non-functioning igniters.

mine never lit from out the box, bent the wire all sorts of ways and eventually gave up. i use bic match sticks for everything, even my kitchen range i never hooked up the power for the autolight

SmokeyPitt · January 2017

Stripping is a pain so I would just keep cooking on it and use plenty of oil when you cook. After you finish cooking while it is still hot wipe it down with a thin layer of oil. Basically you are seasoning it while you cook.

FWIW coconut oil doesn't have a high smoke point according to this. A high smoke point oil that is often overlooked is "light" olive oil (not extra virgin). The good news is, at least in my area, it is cheap and readily available. The kind I buy has "for sauteing and grilling" on the label.

I also agree with others that bacon grease is one of the best things, and the bonus...bacon.

NPHuskerFL · January 2017

Crisbee Stick candidate.

WeberWho · January 2017

Thanks for all the suggestions. Much appreciated. I picked up some 4 pounds of lard this morning. I should be set for awhile. Hopefully this will help with the seasoning process. Will give it a go tonight

nolaegghead · January 2017

fishlessman said:

kl8ton said:

I used grape seed oil following the @Spring Chicken video. I did not sand, however. I have had a couple sections flake off. They look great again.

On a side note @fishlessman does your igniter still work after all the time it has spent outdoors in the elements? Just curious is all. It seems all the gas grills I encounter that are a year old or more have non-functioning igniters.

mine never lit from out the box, bent the wire all sorts of ways and eventually gave up. i use bic match sticks for everything, even my kitchen range i never hooked up the power for the autolight

did you put a battery in it?

nolaegghead · January 2017

Seasoning can burn off at temps above 600F. There's nothing you can do about it other than watch your temp. If you crank on one burner full blast and let it run with no oil or food for 15 minutes you'll notice the hottest parts ash the seasoning.

fishlessman · January 2017

nolaegghead said:

fishlessman said:

kl8ton said:

I used grape seed oil following the @Spring Chicken video. I did not sand, however. I have had a couple sections flake off. They look great again.

On a side note @fishlessman does your igniter still work after all the time it has spent outdoors in the elements? Just curious is all. It seems all the gas grills I encounter that are a year old or more have non-functioning igniters.

mine never lit from out the box, bent the wire all sorts of ways and eventually gave up. i use bic match sticks for everything, even my kitchen range i never hooked up the power for the autolight

did you put a battery in it?

after the 7 grand for the stove i was too cheap to buy the 30 dollar chord

i would assume you need an inverter for the battery as well

my 90 percent done rule applies here

kl8ton · January 2017

fishlessman said:

nolaegghead said:

after the 7 grand for the stove i was too cheap to buy the 30 dollar chord i would assume you need an inverter for the battery as well my 90 percent done rule applies here

The blackstone needs a battery.

hoosier_egger · January 2017

Ozzie_Isaac said:

I boiled a lot of water on mine before seasoning. (Yes, you can boil water on it). Then I cooked on 3 or 4 light layers of flaxseed oil. Heat and cooled between layers. Never had any come off, even had water leak through the cover and sit on it for a week. I put a layer of vegetable oil or whatever I have handy after cooking before it cools.

I do this too, only with lard. Once it cools I have a solid film of protection. So far it's worked great

fishlessman · January 2017

kl8ton said:

fishlessman said:

nolaegghead said:

after the 7 grand for the stove i was too cheap to buy the 30 dollar chord i would assume you need an inverter for the battery as well my 90 percent done rule applies here

The blackstone needs a battery.

oh, mines the 17, no battery, can get the click to light once, sees high heat, wire moves, have to adjust again everytime its lit. i just grab the bic now

nolaegghead · January 2017

Reason I mentioned the battery was because I didn't read the instructions and thought it was a mechanical lighter that was broken, then realized it needed a battery. Doh!

bgebrent · January 2017

nolaegghead said:

Reason I mentioned the battery was because I didn't read the instructions and thought it was a mechanical lighter that was broken, then realized it needed a battery. Doh!

Instructions are overrated...

Blackstone Seasoned Griddle - Becoming Unseasoned

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