- Sep 14, 2022
- Reaction score
- Upstate SC
- 780 pro
I’ve had my Blackstone over 10 years. The backyard griddle was just starting to be noticed. Growing up here in the south we’ve always used lard to season cast iron pots and pans. That’s what I used. I coated it heavily, let it get hot and smoke until the smoke went away. A day later I repeated it. I did it 4 times. I’ve never re seasoned it. Yes it got some buildup in places but it’s still nonstick. I only wash with water and a wire type brush while hot. I do scrape it and the Blackstone scraper works really well. It’s been holding up great for a $189 36” 4 burner griddle. I’ve definitely gotten my money’s worth from it and it still works like it has since the day I got it. I literally use it weekly in my outdoor kitchen.It is unlikely that you will ever get your griddle surface to have a perfectly even black coating. I initially seasoned mine with 7 coats, some with peanut oil and some with a seasoning designed for griddles that combines oil and wax. It looked pretty good after doing that, but as soon as I started using the griddle, my pristine appearance was marred. As long as food does not stick to the surface, you are good.
If you do ruin the surface, you can always get out a sander and sand it down to raw steel and start the seasoning process from scratch, but minor unevenness in the appearance does not warrant this type of effort.