HOW TO Season Blackstone Before First Use (step-by-step)
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- Опубликовано: 10 апр 2024
- We are new Blackstone users! We're having fun learning and cooking on it.
What we use (with Affiliate Links):
36" Blackstone: amzn.to/3Jfbc83
Blackstone Accessories Kit: amzn.to/3vPxavb
Griddle/Spatula Holder: amzn.to/3xzx4Zd
Blackstone Cover: amzn.to/3vMSstl
Griddle Caddy: amzn.to/3TWT3R8
Extra Melting Domes: amzn.to/3vNIGam
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Easiest video to watch! Simple, and straightforward!
Thank you for keeping it concise!
I just seasoned mine, but had to turn the temp down to low. My paper tower almost caught on fire.
Nice video, thanks
Thank you :)
Thanks for this awesome guide!
How do you know when a spouse is an engineer…Don’t worry, they’ll tell you
after each cooking do you just scrape the food residue off then done? or water clean and put oil again?
After a cooking sesh you should scrape the food off as much as you can. If its stubborn then make sure you got the high heat on and use some water that should sizzle. After that scrap everything to the drip tray and recoat the surfuce with vegatble oil. Or whatever oil you perfer
About 75% of the time I just scrape and re-oil with heat. The rest of the time when food gets really stuck on, I use water in batches until it scrapes mostly clear. I also scrape with paper towels, except I buy the cheaper rolls that are smaller because they won't leave fuzzies like Bounty do.
One of the biggest mistakes everyone makes is they open the propane tank to fast. When you open it too fast, it slams the regulator shut and you cannot get the grill hot enough.
High heat whole time?
I question that, too. Blackstone says to let the griddle cool off a bit (10-15 minutes with the burners turned off) before adding the layers of seasoning to prevent the seasoning from polymerizing immediately, as it will if you put it on the griddle with high heat. I tried putting it on hot when I first got mine and it started smoking before I finished. I just cleaned off my griddle by sanding it down with different grades of sandpaper from a start at 50 grit. then 80, then 150, then to a finish at 220 grit. Now I'm going to re-season it the Blackstone way.
Where you guys from? Sound like Chicago. I’m in wi. Nice video
Kalamazoo, MI! Really close to your guess 👏
@@simplefamilyfood5288 nice. I just left the store with a new blackstone 36” omnivore and going to follow your video how to season it. I watched many videos and yours came up earlier this morning. Thanks for the thorough video. Your husband explained it great.