Neal, Amy, even a seasoned gridler him or her, needs a refresher once in awhile. Even myself, who has been griddling for many years, still loves watching your expert content. You nailed it!
This needs more views!! No one has explained in depth these issues, thank you!! My griddle is sticky and everyone online says to burn the oil on the highest setting and I can’t understand why my grill is dry and dull and sticky
I used that same avocado oil same brand in the spray can. I also use the grape seed oil. I also will say this is the BEST video on this topic I have seen. I am not a 2-3 video type of guy. I am a 30-50 video type of guy. I research everything like that. Outstanding sir
I'm an experienced griddler...... I am SO HAPPY to see this kind of content. We all need a refresher...familiarity breeds contempt....and we all fall prey to it. Thank you! Love & peace, griddles & grease. Andy
I was an executive chef and instructor at culinary college. The highest smoke point and does not go rancid like many oils is peanut oil. The Chinese with there high cooking temps have used it for years. We used it for all our griddles, cast iron pans for blackened Fish and Steal sauté pans for high temp fish sauté. Try it.
I avoid peanut oil due to the high rate of intense allergies to peanuts. If I’m only using it for myself, no worries though. Just something to consider if cooking for others.
Your Demos are so visual and so instructive. No one shows the does and don't like you do. You have truly earned the title "The Flat Top King"...but you already know that 😊.
NO man I appreciate that...I just try to imagine what its like on the other side...What questions would Amy ask etc...we even argue over things like that because how novice she actually is...
I’ve been googling and you tubing so many Blackstone videos as I am a new owner of one. After it being outside & covered during the winter, it was slightly rusted but definitely fine. I fixed it up and it’s ready to cook. I overthink the seasoning and cleaning process but you make it so simple! Thank you!!
Man you covered everything!!! the griddle gets extremely hot!! long utensils are a must! your seasoning instructions were on point. 5 thin coats, letting each coat burn off and stop smoking before adding the next. thank you. Most people don't cover what type of oil to use and why you should use that oil.. they just tell you to use oil. the detail and thoroughness is very much appreciated!!!!! it makes a difference for people that aren't experienced on a griddle.
Pay attention to this guy. I'm New to my Blackstone. I followed his instructions to cure my Blackstone and I'm following his recipes..Now I'm cooking like a BOSS !! THANK YOU!!!
Thank you for putting this video together! I ran into nearly every issue you addressed here, after following the written instructions to season my new griddle. I now know what I need to do to get it right!
Im a "seasoned" cast iron & griddle chef, my parents not so much. I got them a BlackStone and after hours of trying to explain, I said just let me take care of it and sent them this video for the full break down of Do's & Don'ts & why I'm taking the same approach. Funny how a stranger on RUclips reconstructs their faith in my abilities 😂 thanks for taking the time to show us all the RIGHT WAY to season. Merry Christmas brother
ahahahah Hey I feel ya...my dad is the same way....I cant do anything right...then he will say Hey...watch this video...hahahah Ill say...dad i just did that last year....
Thanks for explaining the pitfalls. I have struggled to season the cast iron grill plates that are not even a flat top that I have had for years. This definitely helps me understand what I am doing wrong. I can’t wait to season my new griddle the “Right” way.
Go navy beat army. I was a FC on the uss lake Champlain. I just got my first black stone at Christmas. Your video helped. Plus you say oil right. I’m from southern Appalachia. Go Dawgs
What video do you recommend when it comes to first time ever seasoning a griddle from scratch? I just bought a new Traeger Flatrock and don’t want to screw it up! Please help!
I just got my first Blackstone on Friday. I'm definitely following your method to seasoning. Seems like you might know a few tricks I can learn LOL Thank you good sir! New subscriber here!
I’m a newbie. Thank you for this. Initially started off wrong and wondered why I wasn’t getting a season. After watching this I was able to see my mistake and correct it. I’m definitely a subscriber now.
Thanks for the tips. I don't use my BS as often as I should / could. I just went out and checked it and it is smooth as glass except for 2 edges (right and left) which are a little sticky. I will re-watch the video on how to correct that. When working in a commercial kitchen, those flat tops are used all day, everyday. Plus the heat source is entirely different. They are a totally different animal. Plus, I didn't actually do any deep cleaning, that was done for me. There were never any sticky spots, but like I said, they are in constant use. All I had to do was clean as you go. The first mistake I made at home with my BS was not cleaning it well enough while warm. Cleaning a warm flat top well, and not leaving anything on there to cool and gunk up makes a world of difference. Not wanting to waste propane I shut it off and thought, "I'll clean that after dinner." Most videos don't show the cleanup during and after cooking. I know it is a time constraint but it is really important. You are a good teacher, Neal. Thanks.
Excellent tips Neal! Since day 1 I’ve kept up after the cleaning and been very fortunate it has held up great! . Closing in on 100 k, can’t wait till that happens for you ! Absolutely deserve that plaque for your wall! Thanks again for all the great videos. Cheers brother 🍻
Great video, Good information. I agree I think 99% of the griddle season issues go back to "rushing" the process. In this day and age of instant gratification having to learn to be patient can be very hard. My first season was a complete disaster partly because I rushed it and partly because I didn't' understand that methods of seasoning 40 years ago are NOT the same as they are today. Your explanation of that made it seem like a no brainer, but there I was!! LOL> I appreciate you taking the time to do these videos even though they seem lengthy I think you've got it down to about as fast as you can disperse GOOD information. Again this goes back to having to learn the lesson of patience.
Just got a new blackstone for fathers day!! I've learned so much from watching all your videos in the past couple days. You're so detailed, thank you so much!
I am still really new and get really frustrated when I start to cook and find that the griddle is leaving black all over my food. I have watched a lot of videos and one said to just keep burning and lightly oiling until I have very little black before I start to cook. Not sure if I'm not cleaning it properly after I cook or what. I have watched videos on how to clean, and some use water to steam the food off where it is sticking. You have a lot of good information and I should just watch your channel, there are so many other ideas of what should and should not be done.
Cast iron skillets are seasoned by oiling, and baking at 500°, upside down in an oven for an hour. 4 cycles of this or so. I wonder, if you could fit the griddle tray in a big oven, if it would work and be more uniform?
I am a pellet grill, kind of guy… Just bought my first griddle… It is a 3 burner Traeger Flatrock.. I’ve been kicking around the idea of getting one, and although I have the money, the price is always been a deterrent.. With that said, when I found one already assembled on clearance at Home Depot yesterday & walked out the door with it for ONLY $405, well I think it was just meant to be.. That’s when I found your video and now I’m about to go out here and forget everything I know about cast-iron and see how good your advice works in real life… Thank you so much for this video you gained to subscriber
You do a great job of explaining and going in depth on your processes. You give the reasons why and why not to do certain things. Keep up the great work!
great video for us newbies for sure. It gave me an idea on my Member's Mark two burner griddle. I've read numerous reviews with people saying that the two burner does not evenly heat anything at all. Makes perfect sense and I wouldn't expect it to really especially if you cannot cover it to get everything to heat evenly in the first place. So I took my griddle and put it on my Somerset 32-inch 4 burner grill to season. I took it up to an even 500 to 600 degree temperature on all of the surfaces and then spray it down with a light coating of 100% pure avocado oil spray from Costco. Use your technique of spreading everything around evenly and then closing the grill and trying to maintain that 500 degree to 600 degree temperature throughout the burn-off. Man it really seemed to do an outstanding job and everything appears to be evenly burned in as I'm literally sitting here right now letting it cool down on the grill I wish I could send a photo of this somehow even on the outside edges of the griddle. I need to turn this thing around before it cools off and at least get one or two coatings on the outside edge of the rear splash guard. Anyway, your griddles are quite large so this is never going to work but those viewers who might benefit May benefit from a video of yours showing you doing an excellent seasoning using a larger grill on a smaller portable camping size griddle😊
Watched a bunch of your other videos. Wish I would’ve caught this one before I did my seasoning. On the 5th coat threw down a bit too much oil and while wiping it around oil splash up from a corner and got me right on one of my eyelids. Lesson learned. Then first cook tried one scrambled egg just to find out I had one small area that still was not non stick. Eggs still turned out good. Cleaning it was a pain. Followed your tips and now we’re cooking😂
You should look up the science of how oil polymerizes. A low smoke point at the first seasoning layer is optimal. Flax seed oil does have a weakness of becoming a hard polimer which can crack and flake. So a slightly softer polymerizing oil is preferable. But you DO want the oil to smoke so that it converts from a monomer into a polimer. A lower smoke point oil converts at a lower temperature than a high smoke point oil. This is safer and can prevent warping your grill.
Was just coming here to say the same: You want a low smoke point oil for the polymerization. This is why grapeseed (420 F) will work better than avocado (520 F). Canola, peanut, olive oil are all good candidates.
I have found through out my years of cooking with cast iron skillets, that any fat, be it animal or plant oil that is put on the pan and stored without baking that fat into a seasoning layer, will go rancid if you store it very long without using it. I no longer season with bacon grease due to most bacon has sugar in it now. Sugar makes a sticky mess, lol. I usually just use lard for my cast iron. My momma often used the crisco shortening, but since I don't cook with that anymore, I don't keep it around. Peanut oil makes a good and stable seasoning on the cast iron, but I stopped using it due to people in the family that have peanut allergies. The key is to NOT to let the grease or oil set on the pan or griddle for long periods. Cook it down to a coating and it won't go rancid. I wish there were stainless steel griddles, then we would not have to worry so much about it rusting. But it may not cook as well either. Great video and explaining the seasoning process of griddles. I have been thinking I would like on for our outdoor grill. I could cook a lot of bacon all at once and not mess up the kitchen or oven. Bacon is soooooo messy.
Hello from Canada Been following you since I got my blackstone and did your fried rice last night and was blown away. My family already wants it in a few days….lol Thanks buddy you are the best and I mean that. I have followed others and you are my number one moving forward
another great video. one suggestion to the folks like me who didn't buy the high end spatulas and dough scraper. soften the corners with a file or grinder so you don't mess up the season you worked for and want to maintain.
Wow, I was going to suggest the same thing, you just said it before me! I have a spatula in my rv that I haven’t previously used and didn’t notice the sharp edge’s. I used it in one of my favorite cast iron skillets and immediately felt it digging into the seasoning. I put it down and didn’t use it again until I got back home and could remove the burrs, sharp edges and other various dingleberry’s. It also had a curved front edge which resulted in a very small contact point and made the scraping action more aggressive. I ground off the curved edge and filed the edges and it ok now.
Wife and kids bought me a my first blacksone for christmas, never owned one, Thanks for the videos it helps. Ive season my griddle and hope i did it right lol. I seasoned with blackstone seasoning that you can buy for blackstone. I put 5 layers on it, did the process and griddle isnt getting black all over like some videos ive seen and what the blackstone seasoning shows on can after process. I figured it may not get black all around cuz it doesnt get that hot around edges, also thought its hard to get to that point since its cold out.
Unfortunately its the design on most of the Blackstones...they do not cook or heat evenly...Im sure they sell enough of them that its not an important issue for them....other manufacturers have nailed it...along with true low temps...they say over time the griddle will blacken over time...I disagree...I have heavily used 2 different models....and mine never did season the edges...
I only use beef tallow to cook with on my Blackstone!! It’s beautifully seasoned. 🙌🏼 I used my avocado oil only (it’s high heat and it had been used in my deep fryer once or twice) for the first time seasoning. I kept it thin but if you make a mistake it will fix it as you cook on it. I then rinsed with water only just like I do for my cast iron and then let it dry with the heat so there’s no rusting. 👍🏼
I just got a Weber Crafted griddle for my Weber Searwood XL 600 pellet grill. It is a high carbon steel griddle so needs to be seasoned. I have seasoned a couple griddles before and know to use just a light coat of grapeseed oil. Weber recommends to season at 450-500F. The color of the seasoning looks great but the surface seems to be getting rough even after one seasoning. Weber help line says this is normal - what do you think?
thats goes against everything we think we know...my seasoning it it should get smoother...I think maybe throw some more coats on it...maybe up to 5...cant hurt it...
@@youmbgtube that may be well and true for sure. I have a pellet pizza oven… the ash is crazy in it. I can definitely see that. Is it whole of half… I say that because my 22in Blackstone i seasoned in my oven. Maybe an option. What about a gas grill
@@TheFlatTopKing Love your help in the videos and with this issue. There is definitely debris on the surface. I called Weber and they are going to replace the griddles. I do have a NG grill and will do the seasoning there.
You didn't show how much oil to initially apply. You talked about after you apply it, keep applying thin layers but how much did you actually dump on the bare brand new griddle the first time? Do you dump a little more than a super thin layer? or just super thin like I've seen you do in this video for even the very first layer
because each person has different griddles and sizes...If I said 4 tablespoons that would not be fair to everyone..use just enough to cover and wipe excess off...dont let it pool...you will use more in the beginning as the end...but your towel will have more oil in it than in the beginning as well...so that extra oil helps not use as much
I am a "by the book" type of guy. It may be marketing, but Blackstone states their seasoning is also a conditioner. So, it can be used every couple months if someone rarely uses their griddle, or my plan is also to use it in winter after I lose the fingers through frostbite. Additionally, if you have some form of issue with the griddle, I have found the manufacturer asks fewer questions and more flexible in warranty replacements, even out of the period when you follow their recommendations. This holds especially true when it's their own product, like seasoning. So, $10 actually is not too bad, especially after you just spent hundreds... Thanks for your channel, it has made my griddling quite successful! Especially smashburgers, which like everything, you explain well and no other site has equalled.
I heard y’all say you’re not perfect and we’ll I can agree for the both of you. But damn, this is platinum to gold in terms of seasoning cast iron-content. God bless
Thank you. I haven't had my griddle long but I did not season before I started using it. This has helped so much now I need to go and season my grill the proper way. I was doing it thru my cooking and when I cleaned it. I would clean put oil on and close it up. I was not heating my oil to season as you just did. Again thank you for showing and explaining everything you just did.
Thanks for the info.... I just picked up my first griddle, on sale... a $397 28" Blackstone Pro Series. It was the last one. $180. I'm doing the initial season right now. I sprung for a $10 Blackstone jar, but I'll go with your oil suggestions in the future. So far, I'm on my 3rd thin oil season round. It's looking pretty good so far. I guess my first cook may tell me more.😮
I just assembled my Masterbuilt 800 Gravity Series Smoker Grill & Griddle. They go into the initial burn off of factory oils and then deeply into seasoning of the Smoker and Grill. Same process on the MB 800 Griddle? It’s much smaller but gets too 500F due to the use of Natural Briquettes or Lump Charcoal. I’m a subscriber and the first seasoning video I watched was you using Crisco.
Don’t know if my reply got added? Can’t do griddle leveling. You might want to check out an excellent review at The Barbecue Lab the includes the Griddle.
Very good information Neal. Glad that you made this video. My Blackstone griddle also is very light around the edges. Thank you very much Neal 👍 for all those tips.
Just purchased my first Flattop griddle, BLACKSTONE 2 burner 28”. I did my seasoning and did 5 treatments, however I did have some wind that day and not sure if the edge’s were not getting hot enough because they didn’t blacken like the middle to 2-3 inches from edge. I have ordered some wind shields for my griddle. I would like to know if you would suggest doing another seasoning session ‘JUST’ for the edges that didn’t get the black conditioning? Thanks, very nice video’s you are producing!
Neal...I put 3 coats of grapeseed oil on the Pit Boss preseasoned 2 burner tabletop. I let each layer burn off and got a nice dark color. I did that yesterday and this morning I cooked some chicken sausage and an egg on it. I put down a think more grapeseed oil before the food and all was pretty good. The sausage stuck a little but I think it was because I left it on high and it just got too hot. Anyway I finished cooking and scraped down the griddle, put a little water on to deglaze and scraped some more then wiped it clean and added a thin layer of grapeseed. Can I continue to season the grill a few more time or has that ship sailed...excuse the pun!
I have stripped and re-seasoned many vintage castirons with modern oils (grapeseed). Never had an issue, but like you point out modern times. I have all the same conversations you are. After watching this video I'm glad I found it! Thank you for the content and info.
@@Moondoggy1941 It can if it sits for an extended time in storage. I use mine at least a couple of time a month (the dutcvh ovens, skillets daily) and Crisco and grapeseed oil have never gone rancid on me.
Had a new one this week... sanded, cleaned, washed, oiled my Grilla grill Primate griddle today.... had 3 coats on looking good and she that must be obeyed shut the lid on 4th coat of Barleans Flax oil.... temp went up to 850+ with lid closed.... arghhhhhh.... when I checkein 10 minutes it was rusty toast.... arghhhhhh!!! Back to square 1 and smile at the queen..... help me lord
I hear you on the Traeger Seasoning and I'm sure it's all in my head, but man did it do wonders to my flatrock. I have quite a few Cast Iron and Carbon Steel pans and have always done Grape Seed Oil or Peanut Oil and they have been great, but I really felt like the Treager seasoning actually went a little further. Like I said, I'm sure its all in my head but it was a small price to pay to get that result. Felt like my traeger has better seasoning then some of my pans that have had a few years of cooking vs the traeger only having a month.
Debating between a stainless or carbon steel grill-top for a Camp Chef Everest 2x. There are VERY few carbon steel ones that are 23x16 with a good drip tray...and I do see a number of stainless ones. Bottom line is, as a cast iron user, my guess is that a carbon-steel flat top will season-up better than a stainless surface. Am I right? Right now, the closest thing I can find (again with a drip tray), is the "Onlyfire Universal Cast Iron Cooking Griddle."
I've saved this video to look back again lol. I purchased one, so far love it. Used it once so far had a problem with BBQ sauce. It burnt on and literally had to chizzle it off. Do i use BBQ sauce and how do i use it
Been on grape seed oil for almost everything in the kitchen around here for years now. It's a great, healthy, versatile oil. Good info in this video bud
I worked a line order cook for years. We never used oil when cooking. At the end of the night, we scrapped it down grabbed the fryer basket and waved it over the griddle for oil. Then used a stone to clean it, scrapped that down and called it a night.
It looks like your grilling under porch/deck roof, does having a grill there stain your ceiling, I was looking to move our grill to the deck with white ceiling roof instead of under the deck. Thanks for help! Thanks
We have kinda taller than normal..one thing we did not do...finish the bottom of the rafters to look nice...I thought the smoke and grease would hurt it more....so all we have if you look up is rafters and metal tin...
If you use a lower smoke point oil the outside, if they get to 400 can be seasoned, so it just depends on what the temperature on your outside borders get to. Nine happens to be seasoned because it gets hot enough.
I have a Lodge Texas skillet I bought from Walmart. I took a grinder and ground the pebbly texture down and made it smooth. Once I got a good season on it, I can now use soap and chain link scrubber and it doesn't affect the seasoned surface at all.
First time griddle user, just got mine and working on 5th "layer" of seasoning. Using grapeseed oil with 420 smoke point. Griddle is doing.and.looking great, EXCEPT at the front corners where it won't get up to much over 380-400, no matter how long I wait for it to. Started getting sticky around the 3rd & 4th seasoning just in those corners. Rest is looking great. What do I do about the corners not getting hot.enough?
Thanks for this informative video. I just bought a Blackstone 36" and I just seasoned it ystrdy. Took about an hour and a half to do so. I have what you pointed out... unseasoned areas near the top and sides of the griddle. Is this a defect in the griddle or is there a way to get those areas fired up? I do not have a thermometer yet, so I cant report the temps of those area vs the middle. Any pointers would be appreciated.
I bought a new 30”Weber slate. I seasoned per you instructions with Grape seed oil but I still have “ dry white patches (mostly in middle and stubborn to come in black. I am allowing it to roll smoke then dissipate and then reapply but still being stubborn
Make sure your griddle or grill is level. Seasoned my griddle accessory with my CB commercial series and wasn't quite level. Caused it to be thicker on one edge where it pooled a bit.
I purcssed a brand new flat iron griddle from char griller and went ahead to season as oer instructions. So first mistake ive made is, ive used flack seed oil as the owner manual instructions recommended which i have no idea why they did. And second i used too much on the second pass and wasnt keeping an eye on things and it pooled and left a skin and inoticedd an orange flake coming off my griddle. So now what do i do. Try scraping it back and starting again. Or use the block you spoke about and starting again? So now
Great advice! Less is more when it comes to seasoning. I learned that the hard way with my cast iron cookware over the years. My remedy was just to cook it out! I guess I didn't let mine get that bad, but after a fry or two, it was back to normal! I have Wagner and Brand WhoKnowsWhat (old Lodge maybe) skillets that eggs and pancakes just slide right out! I like using peanut oil myself, except for pancakes. They gotta have butter!
Great information. I got a Weber 2 months ago. I followed your seasoning tips and it worked great. I do have one small spot, about the size of 2 quarters show up. Not sure if I had a "low" quality spot of seasoning there. I will use some of your tips. I also need to get an infra-red thermometer. While the Weber heats fairly evenly I have some variations in temp.
Great stuff here! I was just "attempting" to re-season my Blackstone 22" yesterday as I sanded it all down and put it in my Weber Genesis II to season. It came out nice but the only issue is I used an Olive Oil (suitable for cooking). So you got me wondering about Olive oil so I'll sand that layer down and get some Grapeseed or 100% Avocado oil and do it again. So what's the perfect temp then about 450? And nice when seasoning it this way is the entire surface is the same temp so the sides can be seasoned.
This video helped me tremendously as I just started using my new Weber Flat Top Grill. By the way, I love this grill as it has the most even heating imaginable. I love where the grease trap is, but can't stop getting burned on the front rail. As I am flipping food, invariably I touch the rail with one of my fingers and end of sending food flying. Not the desired affect? Any suggestions?
2 things come to mind first...maybe its the spatula...not fitting your style or hand correctly...I have a video that goes over the differences of angle size and shapes...and also why I use the ones I use.... Second...try to just move the food up further on the griddle...seems simple but really does help....
I followed the link in this video for your favorite spatulas and I can't see the offset. They look similar to what I currently use. The moving food to the top of griddle does make sense but when the griddle is full, makes it a little difficult to avoid the rail. I think I need to learn how to hold the spatula better. I do appreciate your tips, will try for sure. @@TheFlatTopKing
I only use avocado oil. Start my grill up and clean oil off and add new. Cook our food with avocado oil and after I'm done I'm done clean the grill. Then apply a new coat of avocado oil. My grill looks amazing.
I just bought a 17 inch blackstone to carry along to baseball tournaments. Do you recommend start by seasoning it in the oven (since it fits in there) or on the griddle itself. The 17 inch only has one burner. Thanks in advance
Either way...i will say your oven will not get as hot as your griddle...so maybe after the oven just bring up to temp one more time and one coat of oil and let burn...maybe have to to multiple...
Hi great videos. Any videos on a one,two or three burner griddle system for a Camp Chef portable system. ie seasoning, cooking temperature and oil to season with vs cooking with?
Thanks for the video FTK. I just bought a Slate. Question, should I let the grill completely cool down between seasons? I’m going to season a few times before cooking with it even though it’s preseason. Thanks!
Thanks for the help. I am a newbie and I wish I had of found you before I started seasoning my Blackstone, it is the 36" 4 burner. I think I messed it up and need to start over. Can this be done to just strip it down and start with one of the oils you have shown? I used Lard and I didn't let the smoke disappear and there is too much oil on the griddle. So, I think that I need to start over. My griddle look's nothing like your after you have finished. 👍
Grab our Seasonings here....theflattopking.com/
Neal, Amy, even a seasoned gridler him or her, needs a refresher once in awhile. Even myself, who has been griddling for many years, still loves watching your expert content. You nailed it!
I appreciate that...cheers
This needs more views!! No one has explained in depth these issues, thank you!! My griddle is sticky and everyone online says to burn the oil on the highest setting and I can’t understand why my grill is dry and dull and sticky
I used that same avocado oil same brand in the spray can. I also use the grape seed oil. I also will say this is the BEST video on this topic I have seen. I am not a 2-3 video type of guy. I am a 30-50 video type of guy. I research everything like that. Outstanding sir
Hey really appreciate….cheers
I just bought a Blackstone and just watched your video before using it and love all your tips , thank you !
@@hairability8855I’m about to hit it myself and man I don’t want to mess this up.
I'm an experienced griddler...... I am SO HAPPY to see this kind of content. We all need a refresher...familiarity breeds contempt....and we all fall prey to it. Thank you! Love & peace, griddles & grease. Andy
Many thanks Andy...
I love that "Love & Peace, Griddles & Grease". I hope you don't mind me stealing that.
thank you. i put my blackstone inside at first snow last fall. didn't clean properly. now stripping for a fresh start. good refresher video.
I was an executive chef and instructor at culinary college. The highest smoke point and does not go rancid like many oils is peanut oil. The Chinese with there high cooking temps have used it for years. We used it for all our griddles, cast iron pans for blackened Fish and Steal sauté pans for high temp fish sauté. Try it.
I use only peanut oil, for everything, also my deep frier, it is a very good oil.
Peanut or avocado. Peanut for everything that requires a high volume, or for curing/wiping down cast. 1/2 the price. 😀
I was gonna ask about that, they use it in deep fryers, thank you..
Just bought a 24oz bottle of Avocado oil at Walmart
I avoid peanut oil due to the high rate of intense allergies to peanuts. If I’m only using it for myself, no worries though. Just something to consider if cooking for others.
Nothing like a navy chef as a blackstone instructor. 10/10 man
Your Demos are so visual and so instructive. No one shows the does and don't like you do.
You have truly earned the title "The Flat Top King"...but you already know that 😊.
NO man I appreciate that...I just try to imagine what its like on the other side...What questions would Amy ask etc...we even argue over things like that because how novice she actually is...
So I need to turn the burner's on high then add my oil
And how many times do I do this at the beginning
I’ve been googling and you tubing so many Blackstone videos as I am a new owner of one. After it being outside & covered during the winter, it was slightly rusted but definitely fine. I fixed it up and it’s ready to cook. I overthink the seasoning and cleaning process but you make it so simple! Thank you!!
Glad I could help!
Man you covered everything!!! the griddle gets extremely hot!! long utensils are a must! your seasoning instructions were on point. 5 thin coats, letting each coat burn off and stop smoking before adding the next. thank you.
Most people don't cover what type of oil to use and why you should use that oil.. they just tell you to use oil. the detail and thoroughness is very much appreciated!!!!! it makes a difference for people that aren't experienced on a griddle.
TY
Pay attention to this guy. I'm New to my Blackstone. I followed his instructions to cure my Blackstone and I'm following his recipes..Now I'm cooking like a BOSS !! THANK YOU!!!
Hey I truly appreciate that David...thanks bud
Thank you for putting this video together! I ran into nearly every issue you addressed here, after following the written instructions to season my new griddle. I now know what I need to do to get it right!
Yeah a bit here had mine real hot I’m trashed
Highly recommend his videos...he has been there and found the good and the bad and shows the way to avoid the bad...thank you Neal
Well thank you Floyd...
I just got my first griddle and I learned more from you than any other video! Thanks!
Well I appreciate that...cheers
Im a "seasoned" cast iron & griddle chef, my parents not so much. I got them a BlackStone and after hours of trying to explain, I said just let me take care of it and sent them this video for the full break down of Do's & Don'ts & why I'm taking the same approach. Funny how a stranger on RUclips reconstructs their faith in my abilities 😂 thanks for taking the time to show us all the RIGHT WAY to season. Merry Christmas brother
ahahahah Hey I feel ya...my dad is the same way....I cant do anything right...then he will say Hey...watch this video...hahahah Ill say...dad i just did that last year....
Thanks for explaining the pitfalls. I have struggled to season the cast iron grill plates that are not even a flat top that I have had for years. This definitely helps me understand what I am doing wrong. I can’t wait to season my new griddle the “Right” way.
Hey I appreciate that...cheers
Go navy beat army. I was a FC on the uss lake Champlain. I just got my first black stone at Christmas. Your video helped. Plus you say oil right. I’m from southern Appalachia. Go Dawgs
First thanks for your service...I appreciate that..cheers
What video do you recommend when it comes to first time ever seasoning a griddle from scratch? I just bought a new Traeger Flatrock and don’t want to screw it up! Please help!
I just got my first Blackstone on Friday. I'm definitely following your method to seasoning. Seems like you might know a few tricks I can learn LOL Thank you good sir! New subscriber here!
Hey thank you...cheers
I’m a newbie. Thank you for this. Initially started off wrong and wondered why I wasn’t getting a season. After watching this I was able to see my mistake and correct it. I’m definitely a subscriber now.
Glad it was helpful! Thanks for the support
@@TheFlatTopKing how do you feel about using Canola oil
Thanks for the tips. I don't use my BS as often as I should / could.
I just went out and checked it and it is smooth as glass except for 2 edges (right and left) which are a little sticky. I will re-watch the video on how to correct that.
When working in a commercial kitchen, those flat tops are used all day, everyday. Plus the heat source is entirely different. They are a totally different animal. Plus, I didn't actually do any deep cleaning, that was done for me. There were never any sticky spots, but like I said, they are in constant use. All I had to do was clean as you go. The first mistake I made at home with my BS was not cleaning it well enough while warm. Cleaning a warm flat top well, and not leaving anything on there to cool and gunk up makes a world of difference. Not wanting to waste propane I shut it off and thought, "I'll clean that after dinner."
Most videos don't show the cleanup during and after cooking. I know it is a time constraint but it is really important.
You are a good teacher, Neal. Thanks.
Thats a really great comment...thank you
Excellent tips Neal! Since day 1 I’ve kept up after the cleaning and been very fortunate it has held up great! . Closing in on 100 k, can’t wait till that happens for you ! Absolutely deserve that plaque for your wall! Thanks again for all the great videos. Cheers brother 🍻
Great video, Good information. I agree I think 99% of the griddle season issues go back to "rushing" the process. In this day and age of instant gratification having to learn to be patient can be very hard. My first season was a complete disaster partly because I rushed it and partly because I didn't' understand that methods of seasoning 40 years ago are NOT the same as they are today. Your explanation of that made it seem like a no brainer, but there I was!! LOL> I appreciate you taking the time to do these videos even though they seem lengthy I think you've got it down to about as fast as you can disperse GOOD information. Again this goes back to having to learn the lesson of patience.
Just got a new blackstone for fathers day!! I've learned so much from watching all your videos in the past couple days. You're so detailed, thank you so much!
Just helped my neighbor who got a Webber griddle insert. This channel is amazing. New subscribers alert
Thanks! Glad we could help out your neighbor!
I am still really new and get really frustrated when I start to cook and find that the griddle is leaving black all over my food. I have watched a lot of videos and one said to just keep burning and lightly oiling until I have very little black before I start to cook. Not sure if I'm not cleaning it properly after I cook or what. I have watched videos on how to clean, and some use water to steam the food off where it is sticking. You have a lot of good information and I should just watch your channel, there are so many other ideas of what should and should not be done.
The Weber 28inch griddle tell you in the instructions to make sure to season your griddle before use. I just bought one.
I have one as well...we seasoned ours before use..
Wife said she’s buying me the Blackstone Culinary for Father’s Day..
I’m about to watch all your videos. New subscriber 👍🏿👍🏿
Hey Congratulations and Happy Fathers Day for sure....and thanks for the support...reach out if we can help
Cast iron skillets are seasoned by oiling, and baking at 500°, upside down in an oven for an hour. 4 cycles of this or so. I wonder, if you could fit the griddle tray in a big oven, if it would work and be more uniform?
I am a pellet grill, kind of guy…
Just bought my first griddle… It is a 3 burner Traeger Flatrock..
I’ve been kicking around the idea of getting one, and although I have the money, the price is always been a deterrent..
With that said, when I found one already assembled on clearance at Home Depot yesterday & walked out the door with it for ONLY $405, well I think it was just meant to be..
That’s when I found your video and now I’m about to go out here and forget everything I know about cast-iron and see how good your advice works in real life…
Thank you so much for this video you gained to subscriber
You do a great job of explaining and going in depth on your processes. You give the reasons why and why not to do certain things. Keep up the great work!
Thanks bud
great video for us newbies for sure. It gave me an idea on my Member's Mark two burner griddle. I've read numerous reviews with people saying that the two burner does not evenly heat anything at all. Makes perfect sense and I wouldn't expect it to really especially if you cannot cover it to get everything to heat evenly in the first place. So I took my griddle and put it on my Somerset 32-inch 4 burner grill to season. I took it up to an even 500 to 600 degree temperature on all of the surfaces and then spray it down with a light coating of 100% pure avocado oil spray from Costco. Use your technique of spreading everything around evenly and then closing the grill and trying to maintain that 500 degree to 600 degree temperature throughout the burn-off. Man it really seemed to do an outstanding job and everything appears to be evenly burned in as I'm literally sitting here right now letting it cool down on the grill I wish I could send a photo of this somehow even on the outside edges of the griddle. I need to turn this thing around before it cools off and at least get one or two coatings on the outside edge of the rear splash guard. Anyway, your griddles are quite large so this is never going to work but those viewers who might benefit May benefit from a video of yours showing you doing an excellent seasoning using a larger grill on a smaller portable camping size griddle😊
Watched a bunch of your other videos. Wish I would’ve caught this one before I did my seasoning. On the 5th coat threw down a bit too much oil and while wiping it around oil splash up from a corner and got me right on one of my eyelids. Lesson learned. Then first cook tried one scrambled egg just to find out I had one small area that still was not non stick. Eggs still turned out good. Cleaning it was a pain. Followed your tips and now we’re cooking😂
Dude...I promise...i know the feeling..its painful for sure...great to hear you got things going...griddle on
I'm a new Blackstone griddle user . Just use it today and it was awesome. I love my griddle
You should look up the science of how oil polymerizes. A low smoke point at the first seasoning layer is optimal. Flax seed oil does have a weakness of becoming a hard polimer which can crack and flake. So a slightly softer polymerizing oil is preferable. But you DO want the oil to smoke so that it converts from a monomer into a polimer. A lower smoke point oil converts at a lower temperature than a high smoke point oil. This is safer and can prevent warping your grill.
Was just coming here to say the same: You want a low smoke point oil for the polymerization. This is why grapeseed (420 F) will work better than avocado (520 F). Canola, peanut, olive oil are all good candidates.
@aidanknight used canola on mine first. Then cooked with it the first time, now peanut because cheap. Next year I'll clean & repeat.
Was just checking the comments for this. Blackstone's recommended oils for seasoning are all low heat.
Grapeseed or avocado is where it's at. Rest are bullshit nonsense
I have found through out my years of cooking with cast iron skillets, that any fat, be it animal or plant oil that is put on the pan and stored without baking that fat into a seasoning layer, will go rancid if you store it very long without using it. I no longer season with bacon grease due to most bacon has sugar in it now. Sugar makes a sticky mess, lol. I usually just use lard for my cast iron. My momma often used the crisco shortening, but since I don't cook with that anymore, I don't keep it around. Peanut oil makes a good and stable seasoning on the cast iron, but I stopped using it due to people in the family that have peanut allergies. The key is to NOT to let the grease or oil set on the pan or griddle for long periods. Cook it down to a coating and it won't go rancid. I wish there were stainless steel griddles, then we would not have to worry so much about it rusting. But it may not cook as well either. Great video and explaining the seasoning process of griddles. I have been thinking I would like on for our outdoor grill. I could cook a lot of bacon all at once and not mess up the kitchen or oven. Bacon is soooooo messy.
Hello from Canada
Been following you since I got my blackstone and did your fried rice last night and was blown away. My family already wants it in a few days….lol
Thanks buddy you are the best and I mean that. I have followed others and you are my number one moving forward
New griddler.
I did everything he mentioned (including burning my thumb in a paper towel) literally today before and while watching the video
another great video. one suggestion to the folks like me who didn't buy the high end spatulas and dough scraper. soften the corners with a file or grinder so you don't mess up the season you worked for and want to maintain.
Wow, I was going to suggest the same thing, you just said it before me! I have a spatula in my rv that I haven’t previously used and didn’t notice the sharp edge’s. I used it in one of my favorite cast iron skillets and immediately felt it digging into the seasoning. I put it down and didn’t use it again until I got back home and could remove the burrs, sharp edges and other various dingleberry’s. It also had a curved front edge which resulted in a very small contact point and made the scraping action more aggressive. I ground off the curved edge and filed the edges and it ok now.
$11 dollar per spatula...
Wife and kids bought me a my first blacksone for christmas, never owned one, Thanks for the videos it helps. Ive season my griddle and hope i did it right lol. I seasoned with blackstone seasoning that you can buy for blackstone. I put 5 layers on it, did the process and griddle isnt getting black all over like some videos ive seen and what the blackstone seasoning shows on can after process. I figured it may not get black all around cuz it doesnt get that hot around edges, also thought its hard to get to that point since its cold out.
Unfortunately its the design on most of the Blackstones...they do not cook or heat evenly...Im sure they sell enough of them that its not an important issue for them....other manufacturers have nailed it...along with true low temps...they say over time the griddle will blacken over time...I disagree...I have heavily used 2 different models....and mine never did season the edges...
@@TheFlatTopKing Thanks for the reply, love watching your videos I will continue watching them for different foods to cook this spring and summer.
I only use beef tallow to cook with on my Blackstone!! It’s beautifully seasoned. 🙌🏼
I used my avocado oil only (it’s high heat and it had been used in my deep fryer once or twice) for the first time seasoning. I kept it thin but if you make a mistake it will fix it as you cook on it. I then rinsed with water only just like I do for my cast iron and then let it dry with the heat so there’s no rusting. 👍🏼
Sounds great!
I just got a Weber Crafted griddle for my Weber Searwood XL 600 pellet grill. It is a high carbon steel griddle so needs to be seasoned. I have seasoned a couple griddles before and know to use just a light coat of grapeseed oil. Weber recommends to season at 450-500F. The color of the seasoning looks great but the surface seems to be getting rough even after one seasoning. Weber help line says this is normal - what do you think?
thats goes against everything we think we know...my seasoning it it should get smoother...I think maybe throw some more coats on it...maybe up to 5...cant hurt it...
@@TheFlatTopKing I the back of my mind I’m wondering if the ash from the pellets is doing something?
@@youmbgtube that may be well and true for sure. I have a pellet pizza oven… the ash is crazy in it. I can definitely see that. Is it whole of half… I say that because my 22in Blackstone i seasoned in my oven. Maybe an option. What about a gas grill
@@TheFlatTopKing Love your help in the videos and with this issue. There is definitely debris on the surface. I called Weber and they are going to replace the griddles. I do have a NG grill and will do the seasoning there.
You didn't show how much oil to initially apply. You talked about after you apply it, keep applying thin layers but how much did you actually dump on the bare brand new griddle the first time? Do you dump a little more than a super thin layer? or just super thin like I've seen you do in this video for even the very first layer
because each person has different griddles and sizes...If I said 4 tablespoons that would not be fair to everyone..use just enough to cover and wipe excess off...dont let it pool...you will use more in the beginning as the end...but your towel will have more oil in it than in the beginning as well...so that extra oil helps not use as much
I am a "by the book" type of guy. It may be marketing, but Blackstone states their seasoning is also a conditioner. So, it can be used every couple months if someone rarely uses their griddle, or my plan is also to use it in winter after I lose the fingers through frostbite. Additionally, if you have some form of issue with the griddle, I have found the manufacturer asks fewer questions and more flexible in warranty replacements, even out of the period when you follow their recommendations. This holds especially true when it's their own product, like seasoning. So, $10 actually is not too bad, especially after you just spent hundreds...
Thanks for your channel, it has made my griddling quite successful! Especially smashburgers, which like everything, you explain well and no other site has equalled.
Really appreciate both parts of the comment
We just put my husband’s Blackstone together for Father’s Day! This was very helpful!
great video sir! just got my first blackstone and this helps a ton!! thank you.
Glad it helped!
I heard y’all say you’re not perfect and we’ll I can agree for the both of you. But damn, this is platinum to gold in terms of seasoning cast iron-content. God bless
I truly appreciate that...really..thank you
Thank you. I haven't had my griddle long but I did not season before I started using it. This has helped so much now I need to go and season my grill the proper way. I was doing it thru my cooking and when I cleaned it. I would clean put oil on and close it up. I was not heating my oil to season as you just did. Again thank you for showing and explaining everything you just did.
Glad it was helpful!
Great video explaining not only how but the why’s of what your doing. So glad I found you before doing my new griddle. Thank you
Thanks for the info.... I just picked up my first griddle, on sale... a $397 28" Blackstone Pro Series. It was the last one. $180. I'm doing the initial season right now. I sprung for a $10 Blackstone jar, but I'll go with your oil suggestions in the future. So far, I'm on my 3rd thin oil season round. It's looking pretty good so far. I guess my first cook may tell me more.😮
If you need help just reach out...cheers
Nice, quite a bit of information. Thanks can't wait to get my first griddle and have been binge watching your channel
Hey I appreciate that...cheers..reach out if we can help
Where can we find one of those cool bent handle scraper like you are using with the wood handle ? Thanks for the great content. God bless .
Check description...Traeger Bent Handle Scraper
I just assembled my Masterbuilt 800 Gravity Series Smoker Grill & Griddle. They go into the initial burn off of factory oils and then deeply into seasoning of the Smoker and Grill. Same process on the MB 800 Griddle? It’s much smaller but gets too 500F due to the use of Natural Briquettes or Lump Charcoal. I’m a subscriber and the first seasoning video I watched was you using Crisco.
I have heard good things about that unit..I would think its the same process....
Don’t know if my reply got added? Can’t do griddle leveling. You might want to check out an excellent review at The Barbecue Lab the includes the Griddle.
Do you have a video on how to season the griddle for the first time. I just got one and don't want to mess it the first time
Very good information Neal. Glad that you made this video. My Blackstone griddle also is very light around the edges. Thank you very much Neal 👍 for all those tips.
Thanks Robert...
Thanks for sharing with us Neil and Amy. Great tips for seasoning the griddle. Fred.
Thanks Fred...
Great to see and review the care and feeding of the griddle. Watching your videos and applying to our griddlin is the key to success.
Thank you bud....
This is amazing. I bought a lodge griddle and am trying to learn how to use it
Awesome...
Just purchased my first Flattop griddle, BLACKSTONE 2 burner 28”. I did my seasoning and did 5 treatments, however I did have some wind that day and not sure if the edge’s were not getting hot enough because they didn’t blacken like the middle to 2-3 inches from edge. I have ordered some wind shields for my griddle. I would like to know if you would suggest doing another seasoning session ‘JUST’ for the edges that didn’t get the black conditioning? Thanks, very nice video’s you are producing!
i found your information very informative. The only thing i didnt get was what temp I should use? Thanks again from one sailor to another.
Thanks for your service...I don't mentioned temps because it matters what oil you use....All oils have different smoke temps..
Neal...I put 3 coats of grapeseed oil on the Pit Boss preseasoned 2 burner tabletop. I let each layer burn off and got a nice dark color. I did that yesterday and this morning I cooked some chicken sausage and an egg on it. I put down a think more grapeseed oil before the food and all was pretty good. The sausage stuck a little but I think it was because I left it on high and it just got too hot. Anyway I finished cooking and scraped down the griddle, put a little water on to deglaze and scraped some more then wiped it clean and added a thin layer of grapeseed. Can I continue to season the grill a few more time or has that ship sailed...excuse the pun!
Absolutely...its a constant battle for sure...definitely not a one and done
I have stripped and re-seasoned many vintage castirons with modern oils (grapeseed). Never had an issue, but like you point out modern times. I have all the same conversations you are. After watching this video I'm glad I found it! Thank you for the content and info.
Well I appreciate that Danny...Cheers
Doesn't Grape Seed oil go bad?
@@Moondoggy1941 It can if it sits for an extended time in storage. I use mine at least a couple of time a month (the dutcvh ovens, skillets daily) and Crisco and grapeseed oil have never gone rancid on me.
Had a new one this week... sanded, cleaned, washed, oiled my Grilla grill Primate griddle today.... had 3 coats on looking good and she that must be obeyed shut the lid on 4th coat of Barleans Flax oil.... temp went up to 850+ with lid closed.... arghhhhhh.... when I checkein 10 minutes it was rusty toast.... arghhhhhh!!!
Back to square 1 and smile at the queen..... help me lord
I hear you on the Traeger Seasoning and I'm sure it's all in my head, but man did it do wonders to my flatrock. I have quite a few Cast Iron and Carbon Steel pans and have always done Grape Seed Oil or Peanut Oil and they have been great, but I really felt like the Treager seasoning actually went a little further. Like I said, I'm sure its all in my head but it was a small price to pay to get that result. Felt like my traeger has better seasoning then some of my pans that have had a few years of cooking vs the traeger only having a month.
Debating between a stainless or carbon steel grill-top for a Camp Chef Everest 2x. There are VERY few carbon steel ones that are 23x16 with a good drip tray...and I do see a number of stainless ones. Bottom line is, as a cast iron user, my guess is that a carbon-steel flat top will season-up better than a stainless surface. Am I right? Right now, the closest thing I can find (again with a drip tray), is the "Onlyfire Universal Cast Iron Cooking Griddle."
I've saved this video to look back again lol. I purchased one, so far love it. Used it once so far had a problem with BBQ sauce. It burnt on and literally had to chizzle it off. Do i use BBQ sauce and how do i use it
Your on the right track...i have a video called Step by Step how to clean sticky foods off a griddle...shows all you want to see
Man my griddle cooking me right now i am so frustrated with it but i will try this approach.
Been on grape seed oil for almost everything in the kitchen around here for years now. It's a great, healthy, versatile oil. Good info in this video bud
Absolutely...thanks
I worked a line order cook for years. We never used oil when cooking. At the end of the night, we scrapped it down grabbed the fryer basket and waved it over the griddle for oil. Then used a stone to clean it, scrapped that down and called it a night.
It looks like your grilling under porch/deck roof, does having a grill there stain your ceiling, I was looking to move our grill to the deck with white ceiling roof instead of under the deck. Thanks for help!
Thanks
We have kinda taller than normal..one thing we did not do...finish the bottom of the rafters to look nice...I thought the smoke and grease would hurt it more....so all we have if you look up is rafters and metal tin...
If you use a lower smoke point oil the outside, if they get to 400 can be seasoned, so it just depends on what the temperature on your outside borders get to. Nine happens to be seasoned because it gets hot enough.
I have a Lodge Texas skillet I bought from Walmart. I took a grinder and ground the pebbly texture down and made it smooth. Once I got a good season on it, I can now use soap and chain link scrubber and it doesn't affect the seasoned surface at all.
Thank you soooo much!!!!! Followed your instructions on my new Blackstone. I decided to season it 8 times, patience patience
Perfect...
First time griddle user, just got mine and working on 5th "layer" of seasoning. Using grapeseed oil with 420 smoke point. Griddle is doing.and.looking great, EXCEPT at the front corners where it won't get up to much over 380-400, no matter how long I wait for it to. Started getting sticky around the 3rd & 4th seasoning just in those corners. Rest is looking great. What do I do about the corners not getting hot.enough?
Great informative video Neal. There are so many videos on how to season griddles and very little experience. Yours is legit! Keep it up brother!
Hey I appreciate that Jake...really try to see it from newbies perspective
Thanks for this informative video. I just bought a Blackstone 36" and I just seasoned it ystrdy. Took about an hour and a half to do so. I have what you pointed out... unseasoned areas near the top and sides of the griddle. Is this a defect in the griddle or is there a way to get those areas fired up? I do not have a thermometer yet, so I cant report the temps of those area vs the middle.
Any pointers would be appreciated.
I just bought mine. I used the blackstone season. All my food stuck to it and now my griddle looks like it's 10 years old. Hoping I can fix it.
Is peanut oil a good oil to use for the 1st seasoning?
I bought a new 30”Weber slate. I seasoned per you instructions with Grape seed oil but I still have “ dry white patches (mostly in middle and stubborn to come in black. I am allowing it to roll smoke then dissipate and then reapply but still being stubborn
Maybe to hot...what temps are you hitting
Make sure your griddle or grill is level. Seasoned my griddle accessory with my CB commercial series and wasn't quite level. Caused it to be thicker on one edge where it pooled a bit.
I purcssed a brand new flat iron griddle from char griller and went ahead to season as oer instructions.
So first mistake ive made is, ive used flack seed oil as the owner manual instructions recommended which i have no idea why they did.
And second i used too much on the second pass and wasnt keeping an eye on things and it pooled and left a skin and inoticedd an orange flake coming off my griddle.
So now what do i do.
Try scraping it back and starting again.
Or use the block you spoke about and starting again?
So now
Great advice! Less is more when it comes to seasoning. I learned that the hard way with my cast iron cookware over the years. My remedy was just to cook it out! I guess I didn't let mine get that bad, but after a fry or two, it was back to normal! I have Wagner and Brand WhoKnowsWhat (old Lodge maybe) skillets that eggs and pancakes just slide right out! I like using peanut oil myself, except for pancakes. They gotta have butter!
Absolutely...thanks Curt
I heard the Waltwins mention you several times in their videos. You are the man Neil because you teach so well. Rock on!!!
Thanks so much....Great Guys for sure....we have become good friends over this process...
Could you let me know which vedeo you showed how to make up season ing in a plate or just a list of what was in it
Bill loving your RUclips channel
Griddled Salmon...
Perfect timing! Just got my Traeger! And I think I need to fix my seasoning😂
Heck yeah..thanks..
Great information. I got a Weber 2 months ago. I followed your seasoning tips and it worked great. I do have one small spot, about the size of 2 quarters show up. Not sure if I had a "low" quality spot of seasoning there. I will use some of your tips. I also need to get an infra-red thermometer. While the Weber heats fairly evenly I have some variations in temp.
Absolutely...just pay attention to those areas and keep cooking on those spots to help out...it will work out for sure
Great stuff here! I was just "attempting" to re-season my Blackstone 22" yesterday as I sanded it all down and put it in my Weber Genesis II to season. It came out nice but the only issue is I used an Olive Oil (suitable for cooking). So you got me wondering about Olive oil so I'll sand that layer down and get some Grapeseed or 100% Avocado oil and do it again.
So what's the perfect temp then about 450?
And nice when seasoning it this way is the entire surface is the same temp so the sides can be seasoned.
This video helped me tremendously as I just started using my new Weber Flat Top Grill. By the way, I love this grill as it has the most even heating imaginable. I love where the grease trap is, but can't stop getting burned on the front rail. As I am flipping food, invariably I touch the rail with one of my fingers and end of sending food flying. Not the desired affect? Any suggestions?
2 things come to mind first...maybe its the spatula...not fitting your style or hand correctly...I have a video that goes over the differences of angle size and shapes...and also why I use the ones I use....
Second...try to just move the food up further on the griddle...seems simple but really does help....
I followed the link in this video for your favorite spatulas and I can't see the offset. They look similar to what I currently use. The moving food to the top of griddle does make sense but when the griddle is full, makes it a little difficult to avoid the rail. I think I need to learn how to hold the spatula better. I do appreciate your tips, will try for sure. @@TheFlatTopKing
Congrats on your milestone. Your techniques and recipes are appreciated. Keep it up.
I only use avocado oil. Start my grill up and clean oil off and add new. Cook our food with avocado oil and after I'm done I'm done clean the grill. Then apply a new coat of avocado oil. My grill looks amazing.
Spot on...
I use the exact same grapeseed oil and it works amazing.
Yes....
Thank you for all your tips and tricks
Getting the Weber Genisis Girddle Insert for my 3 burner. Is the seasoning process the same as you describe here?
Yes...
I just bought a 17 inch blackstone to carry along to baseball tournaments. Do you recommend start by seasoning it in the oven (since it fits in there) or on the griddle itself. The 17 inch only has one burner. Thanks in advance
Either way...i will say your oven will not get as hot as your griddle...so maybe after the oven just bring up to temp one more time and one coat of oil and let burn...maybe have to to multiple...
Hi great videos. Any videos on a one,two or three burner griddle system for a Camp Chef portable system. ie seasoning, cooking temperature and oil to season with vs cooking with?
Unfortunately I do not...many videos on the 4 burner...thats actually what I started with...
So just keep mopping up the oil from the edges and keep the center lubricated with the oil on the rag? How long? Cool it and repeat?
Thanks for the video FTK. I just bought a Slate. Question, should I let the grill completely cool down between seasons? I’m going to season a few times before cooking with it even though it’s preseason. Thanks!
Great info. Question: Can I use Avocado oil spray? Just seems so much easier to apply. Thank you
Yes, absolutely
Thanks for the help. I am a newbie and I wish I had of found you before I started seasoning my Blackstone, it is the 36" 4 burner. I think I messed it up and need to start over. Can this be done to just strip it down and start with one of the oils you have shown? I used Lard and I didn't let the smoke disappear and there is too much oil on the griddle. So, I think that I need to start over. My griddle look's nothing like your after you have finished. 👍
Excellent advice for all sorts of condition of a griddle.