You did a great job son. The best thing to do between applications, is let it cool down completely. It does take several applications just like you did, but the reason you want it to cool completely down when seasoning cast iron is because when you heat it up and apply your first coat is that when the cast iron is heated and you apply your oil is that the molecules of the cast iron is "open and able to "soak" in the oil. Then let it cool completely. This allows the molecules of the cast iron to become coated with the oil. Just remember when "seasoning cast iron it is a 3 step project. Heat, Oil, Cool. Over and over again. It can take 3, 4 5 days or more. We didn't have cooking "oil" back then, everything was with Lard. that we rendered from hog fat. I still cook to tis day with my great grandma's cast iron. I have her 8 inch, 12 inch and 18 inch skillet. They are all over a hundred years old and I ain't done anything to them,. Lard is hard to find now days so I use the Crisco.
Don’t ever use lard or any animal fat for that matter, as your primary seasoning agent. You risk it going rancid. That’s why you use a vegetable based oil. (Crisco is fine because it’s vegetable based.) also, you don’t need the griddle (or cast) to cool down between coats. You need it quit smoking between applications. That’s the indication that the oil has polymerized.
Mine came with metal chips, I took the top off and hosed it off first then soaped and scrubbed with a steel wool pad to remove the factory seasoning. Then heated it up till it stopped smoking, then did three high smoke point oil coatings. Came out evenly black and then at a medium high heat, threw down some canola oil and grilled one large sliced onion.
You did the right thing by washing it down 1st. It is not pre-seasoned. The coating from the factory is just for rust prevention in transit. The spots are normal. Good job seasoning! It will get darker as you cook. Follow your fellow You-Tubers with BS channels, They will give you the best ideas!
I'm a retired chef, I coated and season my grill once for 20 minutes and it worked just fine cooking meats and bacon on it will season up this grill wasting money on propane and oil. Lmbo.
I just got a Blackstone so I’m watching videos before I attempt to do anything lol can I use avocado oil to season ? And did you say just season one time ? Thanks in advance ☺️
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You did a great job son. The best thing to do between applications, is let it cool down completely. It does take several applications just like you did, but the reason you want it to cool completely down when seasoning cast iron is because when you heat it up and apply your first coat is that when the cast iron is heated and you apply your oil is that the molecules of the cast iron is "open and able to "soak" in the oil. Then let it cool completely. This allows the molecules of the cast iron to become coated with the oil. Just remember when "seasoning cast iron it is a 3 step project. Heat, Oil, Cool. Over and over again. It can take 3, 4 5 days or more. We didn't have cooking "oil" back then, everything was with Lard. that we rendered from hog fat. I still cook to tis day with my great grandma's cast iron. I have her 8 inch, 12 inch and 18 inch skillet. They are all over a hundred years old and I ain't done anything to them,. Lard is hard to find now days so I use the Crisco.
Don’t ever use lard or any animal fat for that matter, as your primary seasoning agent. You risk it going rancid. That’s why you use a vegetable based oil. (Crisco is fine because it’s vegetable based.) also, you don’t need the griddle (or cast) to cool down between coats. You need it quit smoking between applications. That’s the indication that the oil has polymerized.
Blackstone griddles aren't cast iron, buddy.
Mine came with metal chips, I took the top off and hosed it off first then soaped and scrubbed with a steel wool pad to remove the factory seasoning. Then heated it up till it stopped smoking, then did three high smoke point oil coatings. Came out evenly black and then at a medium high heat, threw down some canola oil and grilled one large sliced onion.
Great job I just picked one up yesterday very informative.
Thank you for the comment. Check out my other videos also. I have a great burger one you need to try. 👍
Those spots on your griddle u couldn't get off are the welds on the bottom side. They all have them.
Interesting, thanks for clarifying!
I’m gonna wash mine first also, tomorrow is the day!! Wish me luck
Sorry for responding so late, I hope everything went well!!
You did the right thing by washing it down 1st. It is not pre-seasoned. The coating from the factory is just for rust prevention in transit. The spots are normal. Good job seasoning! It will get darker as you cook. Follow your fellow You-Tubers with BS channels, They will give you the best ideas!
According to Blackstone, it is pre-seasoned. Just needs to be burned off.
Late to the party but the website says to wash the griddle with warm soapy water before use. Then season 3 to 5 times.
Who else was waiting for the 💥
I heard from another video that those spots are weld spots.
Ok every time you put the oil you have to way for the smoke be off or no only way for 10 minutos and put next cut of oil
I'm a retired chef, I coated and season my grill once for 20 minutes and it worked just fine cooking meats and bacon on it will season up this grill wasting money on propane and oil. Lmbo.
I just got a Blackstone so I’m watching videos before I attempt to do anything lol can I use avocado oil to season ? And did you say just season one time ? Thanks in advance ☺️
First time I guess.
The outside edges aren't getting hot enough to polymerize. You're just putting a sticky, gross layer on it.