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New Blackstone 36" Griddle, tips on seasoning it?

michigan_jason
michigan_jason Posts: 1,346
in EggHead Forum
Ok, as I posted before, I got a new blackstone griddle. I am super surprised how fast it got to me (thanks to my wife's contact.) Either way, I want to cook on it now, ya know...to test it. So, what do I do to season it really quick? I know how to season cast iron, never really done it with one of these. Thanks fellas. I will continue to drink as I watch my Detroit Tigers beat the Sox.  



"Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity, and are able to turn both to their advantage."

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Comments

  • Jeremiah
    Jeremiah Posts: 6,412
    For your reading pleasure:  http://eggheadforum.com/discussion/1182676/ot-blackstone-36-griddle-is-legit
    Slumming it in Aiken, SC. 
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  • Hntnhrd
    Hntnhrd Posts: 713
    Quick answer would be bacon for BLTs
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  • Rte1985
    Rte1985 Posts: 304
    BBBAAACCCOOONNN!!!!
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  • bgebrent
    bgebrent Posts: 19,636
    You'll get 100 different opinions on this.  I'm no expert but mine seasoned up nice first with just vegetable oil and then the bacon cooks.  It really didn't require any calisthenics and its kept a great seasoning on it.  Don't miss the outside sides.
    Sandy Springs & Dawsonville Ga
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  • epcotisbest
    epcotisbest Posts: 2,176
    Wow, you got that thing fast. Congrats. I looked all over for one of the 28s when they were on clearance awhile back but never could find one within driving distance. At $110 for the 36 I would have been positively giddy. Hope you will post some pics of your upcoming griddle cooks.
    I have been using a Lodge cast iron platter on an old gasser in my attempt to try griddle cooking. It works OK, but somehow just not the same.
    My wife and I are trying to do the Dave Ramsey, get out of debt, debt snowball stuff and watching the budget closely with the goal of being debt free in a few years, so after that happens, I am going to be all over a Blackstone.
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  • RRP
    RRP Posts: 26,455
    Mind another opinion? LOL

    Today I started the 4th seasoning effort of my carbon steel skillet. All 3 previous seasonings have been sorry failures with WAY TOO much time and effort exerted! Thanks to encouragement from @SpringChicken I dug that skillet out of my trash can on the last failure!

     I have used EVOO once (stupid!) and grape seed oil twice. After that 3rd failure and once again Easy Off clean up I finally went to a health food store today to find liquid fax seed oil, which supposedly has the highest rating of all. Spending $10 for 6 oz of that particular oil means I will die long before using the "dime size" needed! 

    BTW I will be using this flax seed oil to season my new 17" BS which is supposed to arrive Friday...since I have that oil to waste, burn or p*ss away LOL!
    Re-gasketing the USA one yard at a time 
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  • Carolina Q
    Carolina Q Posts: 14,831
    RRP said:
    Mind another opinion? LOL

    Today I started the 4th seasoning effort of my carbon steel skillet. All 3 previous seasonings have been sorry failures with WAY TOO much time and effort exerted! Thanks to encouragement from @SpringChicken I dug that skillet out of my trash can on the last failure!

     I have used EVOO once (stupid!) and grape seed oil twice. After that 3rd failure and once again Easy Off clean up I finally went to a health food store today to find liquid fax seed oil, which supposedly has the highest rating of all. Spending $10 for 6 oz of that particular oil means I will die long before using the "dime size" needed! 

    BTW I will be using this flax seed oil to season my new 17" BS which is supposed to arrive Friday...since I have that oil to waste, burn or p*ss away LOL!
    Good luck, Ron. I've read far too many complaints of flaking with flax. Even though the time consuming, tedious directions for multiple heating/cooling cycles were supposedly followed.

    Peanut oil seems to work well. High smoke point too. Followed by stir frying some green onions. Worked on my last wok and that's what I plan to use on my Blackstone. If I ever get around to it.

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

    Michael 
    Central Connecticut 

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  • Fred19Flintstone
    Fred19Flintstone Posts: 8,174
    edited April 2017
    I bought a 28" in jan.  In a couple of weeks when I finally get a space in the garage carved out for it, I'm going the Crisco route followed by plenty of bacon.  It's still in the box.
    Flint, Michigan
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  • Focker
    Focker Posts: 8,364
    edited April 2017
    RRP said:
    Mind another opinion? LOL

    Today I started the 4th seasoning effort of my carbon steel skillet. All 3 previous seasonings have been sorry failures with WAY TOO much time and effort exerted! Thanks to encouragement from @SpringChicken I dug that skillet out of my trash can on the last failure!

     I have used EVOO once (stupid!) and grape seed oil twice. After that 3rd failure and once again Easy Off clean up I finally went to a health food store today to find liquid fax seed oil, which supposedly has the highest rating of all. Spending $10 for 6 oz of that particular oil means I will die long before using the "dime size" needed! 

    BTW I will be using this flax seed oil to season my new 17" BS which is supposed to arrive Friday...since I have that oil to waste, burn or p*ss away LOL!
    Ron, there was a guy on here I helped, who bought some high dollar flax from the store, thought his griddle was next level, burned through two 20lb tanks, and had to strip his 36.  The seasoning flaked off in chunks.

    Please do yourself a favor, DO NOT use flax, return it to the store.
    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

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  • Killit_and_Grillit
    Killit_and_Grillit Posts: 4,326
    Think Waffle House. 

    Bacon and cheap oil will keep it in business long after it's prime. 

    "Brought to you by bourbon, bacon, and a series of questionable life decisions."

    South of Nashville, TN

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  • RRP
    RRP Posts: 26,455
    Focker said:


    Please do yourself a favor, DO NOT use flax, return it to the store.
    Too late - seal already removed and used a dime sized drop. Guess I'll have to do some reading and see why that liquid fax seed oil is sold in the health food stores - either that or use it to oil my skis.  =)
    Re-gasketing the USA one yard at a time 
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  • Aviator
    Aviator Posts: 1,757
    Use any hi temp oil with a high smoke point, like avocado or canola oil. 
    Cook as usual daily for a few days, oiling it frequently and heating it up. 
    Eventually, you will have it seasoned. Its the use and cool/hot cycles that seasons it, not the flax seed or any "stick" oil. :)

    ______________________________________________ 

    Large and Small BGE, Blackstone 36 and a baby black Kub.

    Chattanooga, TN.

     

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  • mtasker
    mtasker Posts: 88
    I used grape seed oil.  I also scrap it clean and apply more oil after every cook.  works good for me.
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  • Hub
    Hub Posts: 927
    I've spent a great deal of time trying to figure out how to season cast iron.  Finally, I figured out that the initial seasoning is only the first step.  The real key to seasoning cast iron is to do VERY high fat cooks the first 5-10 times you use your cast iron.  Bacon, ground beef, etc.  Each one of these high fat cooks will leave a very thin layer of non-stick goodness.  Those very thin layers stack onto each other and form that non-stick seasoning you are looking for.  Those 5-10 first time high fat cooks are far more important than the initial seasoning, in my opinion.
    Beautiful and lovely Villa Rica, Georgia
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  • fishlessman
    fishlessman Posts: 34,593
    edited April 2017
    go to aldis and buy the fattiest bacon pack for cheap and cook it on the griddle til its almost burnt, thats it bacon
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • RRP
    RRP Posts: 26,455
    fishlessman said:
    go to aldis and buy the fattiest pack for cheap and cook it on the griddle til its almost burnt, thats it
    is the missing word "bacon"?
    Re-gasketing the USA one yard at a time 
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  • fishlessman
    fishlessman Posts: 34,593
    RRP said:
    fishlessman said:
    go to aldis and buy the fattiest pack for cheap and cook it on the griddle til its almost burnt, thats it
    is the missing word "bacon"?
    i missed that =) and pick up the cheap dill pickles for burgers
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • blasting
    blasting Posts: 6,262

    Friends don't let friends use flaxseed oil.

    And to the op - I'd avise keeping that new flat top nice and slick.  That will preserve the finish you are building.  Oil before and after a cook.  Have fun.
    Phoenix 
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  • Carolina Q
    Carolina Q Posts: 14,831
    Well, I finally lit my 17. Bought it in November, but somehow never did anything but take it out of the box. Cooked a smashburger on the stovetop a couple of days ago and that was the last straw. Smoke everywhere!! Gotta move outside!

    Washed the steel top, wiped on some peanut oil (all over, top and bottom) and fired it up. Added more oil, finally cooked some scallions until crispy as with seasoning a wok. Seems to be off to a good start.

    A bit of salmon for lunch, I think. I have a few slices of bacon too. And some onion. Interesting combo, clean out the fridge. With salmon and bacon, how bad can it be?!

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

    Michael 
    Central Connecticut 

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  • Focker
    Focker Posts: 8,364
    Carolina Q said:
    Well, I finally lit my 17. Bought it in November, but somehow never did anything but take it out of the box. Cooked a smashburger on the stovetop a couple of days ago and that was the last straw. Smoke everywhere!! Gotta move outside!

    Washed the steel top, wiped on some peanut oil (all over, top and bottom) and fired it up. Added more oil, finally cooked some scallions until crispy as with seasoning a wok. Seems to be off to a good start.

    A bit of salmon for lunch, I think. I have a few slices of bacon too. And some onion. Interesting combo, clean out the fridge. With salmon and bacon, how bad can it be?!
    Have fun with it, love all of my Blackstone products.  And when the H burners kick the bucket years from now, the CS flat top fits nicely on the kettle.  

    You should take a long, hard, look, at the oven Michael.
    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

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  • Focker
    Focker Posts: 8,364
    blasting said:

    Friends don't let friends use flaxseed oil.
    Man b, truth. 

    Some prefer the hard way.
    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

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  • SciAggie
    SciAggie Posts: 6,481
    Are the flax seed oil comments specific to the BS or to all CI/CS in general? I have never used it.
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • JohnnyTarheel
    JohnnyTarheel Posts: 6,629
    Canola oil works perfectly... I seasoned it 3 times just like your instructions tell you to do. Then I cooked a pound of bacon. Now after every use after cleaning and letting cool I recoat with thin coat of Canola and it's ready for next time. It's so dang quick to cook and clean we hardly use our stove... 
    Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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  • Focker
    Focker Posts: 8,364
    SciAggie said:
    Are the flax seed oil comments specific to the BS or to all CI/CS in general? I have never used it.
    All of it.  
    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

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  • SciAggie
    SciAggie Posts: 6,481
    @Focker Thanks
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • Focker
    Focker Posts: 8,364
    edited April 2017
    If you do it right on most cooks, just enough of the fat will remain in the trough.  After scraping, and warm, take a fresh paper towel, and soak the clean grease and wipe it up, coating the entire surface
    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

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  • oldgeezeystax
    oldgeezeystax Posts: 315
    BS arriving tomorrow, so pumped assemble and get it seasoned on Saturday.

    Quick question, has anyone found any cheapish lint-free rags to use to season/clean the BS?  I'd rather not rip through rolls of paper towels if it can be avoided.
    Frederick, MD - LBGE and some accessories
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