How To Repair and Restore Your Blackstone Griddle Top | Blackstone Griddles
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I've had my 36 inch for a year, using it regularly. Zero issues. I used the Blackstone seasoning stuff, repeated the process about 5 times. I haven't had any problems. I scrape the surface after cooking, and then apply some cooking oil afterwards, let it smoke for a bit. Then I turn it off and wipe it down with a paper towel. I love my griddle!
Great griddle restore kit. Made it easy to remove the old seasoning. My new seasoning turned out great this time. It's almost like a glass finish now. I avoid using water to clean the griddle as after a while the seasoning I found out begins to flake off. I just use the scraper, burn off left over residue, then whipe the griddle down with oil until clean. My seasoning is still holding up great.
Just got a new subscriber! Straight to the point. Got my cleaning kit today! One helluva video my man!
Have had constant rust issues. Have a lid and have resurfaced per the instructions here a couple times. That lasts for a few months then rust again. Love the taste a flat top provides but will likely invest in a better pre-seasoned flat top with better temp control. This thing is either blazing hot or cold.
I had to re- season my daughters 22 inch Blackstone because it had never been seasoned properly in the beginning. Rust had formed underneath the thin seasoning. I removed as much loose stuff as I could with a wire wheel and then got down to the hard part with 60 &80grit sandpaper and my oribital sander. I sanded it down to bright metal and then seasoned it properly. When I got through it looked like my Blackstone griddles. It took most of an afternoon and consumed one one pound cylinder. Now, if they will just take care of it with proper cleaning after each use.
That's how my griddle is,my brother in law let it get rusty and he gave it to me,I thought about the sander too.any advice is helpful..I am determined to get that griddle back to its beauty and show my brother in law ..lol
@@crazychrissy44 use Flax oil to season it with and let it run until it gets real hot and stops smoking. I put about six coats on the sanded surface before I turned the grill off. Then clean it with water while it is boiling hot after each use and spread a new coat of Flax oil on the surface, spreading it with a paper towel and a spatula. I use my Blackstone scraper, two paper towels, a bottle of water and Flax oil. It takes me about five minutes, tops, to clean and reseason the surface. I scrape all food residue to the grease trap and use lots of water before I use one of my towels to dry off the surface. You can’t leave the cleaning until after you eat. You have to do it when it is still hot, so the water will boil away the food residue..
@@crazychrissy44 That is what the guy at the hardware said to do. But I don't have a sander. Just want a pumis stone replacement for the scraper I bought and used before.
@@johnclarke6647 Flaxseed oil has a very low smoke point, try Avocado oil instead.
Have 2!
LUV EM! BEST AVAILABLE!....KEEP MAKING THEM BETTER & MAKE THEM IN THE USA!
I’ve used pumice stones to fix small areas where the seasoning didn’t take or chipped away. The cooking surface looks a little blotchy but is fine otherwise. There’s no rust as far as I can tell, and food doesn’t stick. The cooking surface just doesn’t look as nice as one with a perfectly uniform black surface, but it doesn’t bother me enough to make me want to take the whole thing down to bare metal and start over.
Thank you for this. Due to a few reasons I wasn't able to use my griddle last year, it's now been sitting and looks terrible!!!! I need to do a deep cleaning so it can be used again.
This looks great for a grill that’s been used 3 or 4 times. Try making burgers for a family of 5 all of the time and see what your griddle top looks like. A nice little 5 min video showing how easy it is to clean and re-season but Each re-seasoning step took a minimum of 15min and there were 5 steps. Thats 1:15 just to reason, never mind the hour it took of prep and it still wasn’t clean enough for the re-seasoning process.
The time and effort to maintain proper seasoning should reduce as you use it more frequently. If you're finding rust on the surface, after that much continuous use, it is because it's still not properly seasoned. If you use your griddle as often as you do, you should not see much in the way of rust. If you buy a non-seasoned iron skillet, the seasoning process is very similar. Time consuming and involved at first, but once the surface is properly seasoned, cooking and cleanup is truly a breeze.
I properly cleaned and seasoned my blackstone that has a metal lid and their thick canvas cover. Still rusted after about 3 mos use. So labor intensive just for one meal. I cleaned it immaculately each time and seasoned it. I am not impressed with this product.
@@amytubing How often did you use it in those 3 months? That is a huge factor. No griddle is going to be free from rust until it's truly properly seasoned. That requires extensive use until it's truly seasoned appropriately.
@@trainier I used it about once a week? Does that frequency make it more susceptible to rusting?
@@amytubing Less frequent, the more rust. It's the same thing with any form of metal cookware. If you don't use it frequently enough, it will be more likely to rust. Once a week seems frequent enough. Any form of metal cookware, seasoned properly, should not rust.
I live in Montreal, I will not be using my Blackstone in the winter. Is there anything I should know about winter storage? Any special preparations?
If you have the cast iron top my recommendation is just put it away. If you season with oil before storing is will become rancid. It will rust but with cast iron that's an easy fix with a little effort. With my cast iron pans I do the same if it's something I don't use often.
Oil before putting it away
Used this kit but reseasoned with your blend conditioner.came out perfect make a vid on how to wipe it super clean I keep getting dingy paper towel color
What should I do with the big white brick afterwards? How often can I use one before it needs to be replaced?
will this new product help my griddle!? mine warped 1/4 inch up in the middle first use. emailed customer service pictures and they said it wasn’t a problem even tho i can’t make eggs, pancakes, crepes, anything that needs to be poured. maybe this will be just the fix i need
Can you use lard or tallow to season?
Great tutorial! Question though - Is rust on non cooking surfaces OK? (i see rust on the outer edges of the griddle top... not sure if it's something i need to address)
sorry to be off topic but does someone know a tool to get back into an instagram account?
I was stupid lost my login password. I would love any assistance you can give me
@Spencer Hugh it did the trick and I now got access to my account again. I'm so happy!
Thank you so much, you saved my account :D
@Dangelo Odin Happy to help :D
You would want to clean it, as cleaner is safer and looks better. but as long as food doesn’t contact it, you’re fine
So I followed this method but when I got to the re seasoning phase, I noticed that more of the griddle started chipping. Not sure if I didn’t get all the old seasoning off first but I did the stone process twice. Any suggestions?
My griddle top warped a little the first time I seasoned it, dips in the middle a good bit... Any suggestions on getting that out?
I think they come warped. The right quarter of mine is lower. I get pools in the right forward corner. Also, that tends to be the nicest quarter.
If my griddle is already uneven because I put tto much oil on it when new, how can I get it smooth again?
Really bothering me
Probably best to take it down to bare metal and start again. You can use various sanders or wire wheels on a power drill OR, take the top off and bring it to a metal shop and have it media blasted.
The oil that came on griddle did not come off. It looks burnt now when I was trying to burn off. Do I need to do a repair now? Please help!!!
Step 1: call Blackstone and tell them off for selling you a griddle with uneven burners.
Step 2: lift griddle up-when cool to the touch-and place in nearest garbage bin, where it belongs.
@@HashiAkitaPuppy 😂😂😂
@@HashiAkitaPuppy or just buy a grill.
Sooo I’ve been doing it wrong by doing the water and paper towel cleaning directly after cooking while it’s hot or no?
Can i use olive oil?😊
So on my first seasoning I went a little to think and have an area with a few bubbles no I need to completely start over? Or can I scrape the bubbles off and just season there
How often do you have to season the griddle? How long does it usually last? I have the 28" Blackstone and now am realizing everything I've been doing has been incorrect.
after every cook, give it a light coat after cleaning it.
Mine still has a brown tint to it after 2 rounds of using the stone. Do I need to keep going?
I seasoned for the first time and I got some peeling. Which probably means I messed up the seasoning process. So I used the restore kit, to the T of this video. I tried seasoning (last step) and I started getting peeling again!!! I put in some work with the stone and scrapping and after all that, still getting peeling. What do I do now?
Use a wire brush on the end of a drill bit to grind away all the old seasoning and chips then repeat the process and hope for the best
Dont worry about it as much. Use it more. Scrape more. Always make sure its oiled more. I was so mad when I used to get flakes on eggs or bacon. Usually after I seasoned it. Now I just clean it before and after every use and season it every 3 or so months.
I have the black stone, but I just don’t feel like cleaning it up immediately after cooking. Cooks good but I barely want to deal with all this stuff after cooking.
Sounds like u should stick to fast food
@@tobeytobey241 lol, I don’t eat fast food gremlin.
I have the same problem, hence the reason why I'm here I guess. Doesn't seem like not cleaning after a cook helps maintain the finish we are after.
Helpful information, but I couldn't help thinking y'all got the music off a VHS tape from the backroom of a video rental store. I kept expecting to see a "pizza delivery guy" walk in and his pants fall off, because someone didn't have the cash to pay for the pizza...and... que the music!!
Thank you 🙏 this was very very helpful
I just got myself one of the portable grills, tell you what, thing doesn't connect, not only that, had to drill my own wholes, its made great just not designed for cooking when its crooked, found it interesting, anyone else have same problem?
I tried to season my griddle for the 1st time and have chips already. So frustrating. I followed directions and it didn’t work. I even used their seasoning to do it right.
I guess was you didn't do high enough heat and or you use too much oil per coat
Or even extreme heat and extreme cooling can chip away the surface of the cold rolled steel.
I just screwed up my seasoning by adding too much oil too soon. I wasn't patient and didn't let the oil finish smoking
I followed the exact directions of how to season and clean your black stone, I’ve had it a little over 2 months and same thing, flaking and chipping away. One of these tutorials on how to fix a damaged one says heat up first and this one says to do it cold SMH, and their both videos from black stone
Same here
I’m still not understanding the cleaning brick. Oil is a natural lubricant, so how does it clean if there is a layer of fresh oil between the brick and the griddle? Are you not just pushing oil around? I’m not a science major, nor do I play one on T.V., so this is a serious inquiry. Any help?
My guess would be the brick is harder than the polymer created by the seasoning process. The harder surface wins the pain olympics - oil or not.
@@ka24det: That’s a nice hypothesis. Thanks for replying. I will try it, due to my seasoning has started to come up and is now uneven. Thanks again.
Do you let it cool down some in between oil application?
Nope, just put more oil on it. Just make sure you don't burn yourself.
Just watched this video and another, both from Blackstone, on how to resurface the griddle. One says apply oil heat up until grey about 30 minutes, turn off and cool down. Apply again and heat up again. Medium high heat.....this video is saying something else. Which is it? Also, other video says use flaxseed oil?
I think using HOT water is one important tip that is missed, amd why many are opposed to water. If you've ever used/loved cast iron, then you know to never ever pour anything but warm or hot water on it. Same with the griddles.
Is that a scotch brute pad that is orange or a sponge?
what other oils can you use? I do not use canola oil.
I'm new to this type of grilling. I'm going to try olive oil, coconut or Avocado oil
Avocado oil works great for the griddle. It has a higher burn temperature (500 degrees) and is healthier than canola.
I can’t get the rust off my griddle.
I’ve tried;
WD40 and a steel wire brush
Oven Brite left on for 12hours
Cif, Mr Muscle Oven Cleaner
B&Q BBQ foam cleaner
Rust Remover & Wire Brush
It’s £40 for a new one and £40 for a new burger grill section. My BBQ is only 2 years old. Jumbuck brand £450 wasn’t cheap. Help me! 😢
60-80 grit sandpaper on an orbital sander to strip it back to steel. Then season correctly.
I used flaxseed oil per the instruction manual and it has been the biggest nightmare. I’m hoping i can get the griddle clean enough to season it again.
That's good to know I almost bought some. I just use olive oil to cook and canola to clean
This kit blows, followed directions exactly and it did absolutely nothing to smooth out the chipped patches. Youre better off sanding the whole thing to bare steel and starting over. It would be exponentially faster too
I do not approve of seed oils. They originated as industrial lubricants. Anything wrong with using tallow or bacon grease?
They don’t recommend animal fat for seasoning. Use avocado oil or any hight temperature oil
What’s up with those spots you had left?
Can I use soap to clean the griddle? What can I do for cleaning to avoid food contamination for people who has food allergies?
never use soap, it will destroy the seasoning layer.
The heat will kill any bacteria.
I have used Dawn ... a couple dribbles mixed up with tap water in a small sauce pan...get your Griddle hot... scrape off any loose gunk or grease....pour on the soap solution and scrape again while soap is boiling...this cleans things well. I then wipe down with paper towel while hot. take clear clean water on still hot griddle and repeat for the rinse. Finally I use Pam Canola oil to give it light season... scrape and you have clean cooking surface...my griddle is at least 6 years old.. cooks anything I throw at it...pizza anyone?
The instructions that come with it say hot soapy water ONLY the first time before you season it and then never again
@@404ClickBait My Pitboss instructions say the same thing.
Have to say I'm a little disappointed at my purchase of a Blackstone. The seasoning process doesn't isnt effective unless you burn through a whole tank of propane repeating the process several more times than instructed. Even so it does NOT blacken the whole surface it leaves corners & sides unprotected as they don't get hot enough. The first time I did the seasoning process the seasoning grease of course splatters some & it removed the cheaply painted on lettering for starting procedure & temperature controls unreadable. The tray underneath witch appears to be a place to set your oil bottle and such gets way too hot to set anything on & now I've only had it one season & it's already has nasty rust & I followed all suggestions for care & storage. I'm sad to say this is one of my purchases that I regret. Also I dont understand why they dont blacken the griddle at the factory insuring a proper & complete seasoning. I dont know if I would suggest anyone purchase a Blackstone. It doesn't feel like it was worth the money & it seems Blackstone's solution is to buy more of their products. If it came preseasoned & the cheap painted lettering was replaced by something you can still read it would be a good buy.
If you have a cover for your Blackstone griddle, you should try seasoning it with the lid on to get the edges.
I don't disagree. The more I use it, the more I do like it though.
I agree with you, mine just never seems to get quite hot enough, I never get that nice satisfying sizzle when I add food either, more like a little hiss and I let it heat up plenty for sure.
Yeah they suck
I used to feel the same way till I got the side wind covers. Now it heats up fast and evenly.
I use beef tallow to season. Has a higher burn point
The griddle top looked worse after the treatment vs when they started!
Anyone had to clean mold off of their Blackstone? I could use some advice to make sure I dont cause any trouble cooking on it for my family
Chris get you a wire wheel that goes on a drill and use it to remove all the old seasoning back down to bare metal and then clean with some warm water and then re-season . I hope this helped.
I follow these instructions precisely to the Tee. My Blackstone started flaking after the second cook way worse than it ever did before. Don’t listen to the idiot that made this video. The only way to re-season your Blackstone is to sand it down all the way completely to bare metal and start over completely from scratch
Not impressed, still alot of bad areas
Use 2-3 tablespoons of oil or 23 tablespoons? 😂
Those stones are useless !!!!
😂you just gonna leave all that burnt ass oil carbon on there to flake off when you start cooking heavily and the cold food causes a temperature fluctuation 🤌 do better ...
To muck work, long term its not worth its money.
How do you figure? This has been the best grill I've ever used. It has completely replaced my traditional gas grill. I've had it for a year and a half and am just now to the point of having to redo the seasoning layer, and I cook 5 out of 7 days a week on it, sometimes two meals a day.
You have to do the basic maintenence after each use or the flaking will continue. Avoid using water as much as possible because it breaks the seasoning layer down much faster. If you keep it well layered it shouldn't be a problem. If you let it go for too long the cleaning and resurfacing job becomes a long process. I know because I'm in the middle of correcting this mistake as we speak
To many paper towels. Leaves residuals when heating the oil. Blackstone sponsor many though the avg guy who knows never sees the light and far exceeds most of thpse backed and given free equipment.