How to Clean Blackstone Griddle?

Scrape the surface while it's still warm, wipe it with a little water and paper towel, then rub on a thin layer of oil before it cools. That three-step routine after every cook is all a well-seasoned griddle needs, and it takes about two minutes.

The cardinal rule: no soap on a seasoned griddle. Dish soap strips the polymerised oil layer that makes the surface non-stick and rust-resistant. Soap is only for a bare griddle you're about to re-season from scratch.

After every cook:

1. While the griddle is still warm (not screaming hot), scrape food debris into the grease trap with a metal scraper.
2. Pour on a small amount of water — it will steam and lift stuck-on residue. Half a cup is plenty.
3. Scrape again, pushing the liquid into the trap.
4. Wipe dry with paper towels held in tongs.
5. Apply a thin layer of cooking oil and spread it over the whole surface.
6. Let it cool.

Step 5 is the one people skip, and it's what prevents rust.

For stubborn, stuck-on food:

• Use a griddle stone or pumice-style cleaning block with a little oil, working in the direction of the grain.
• A flat-top scrubber pad on a handle works well while the surface is warm.
• For burnt-on sugar or sauce, heat the griddle up again and scrape while hot — heat does most of the work.

Deep cleaning (a few times a year, or after a long storage period):

1. Heat the griddle on high for 10–15 minutes to carbonise residue.
2. Turn off and let it cool to warm.
3. Scrape thoroughly.
4. Use a griddle stone with oil over the whole surface.
5. Wipe clean, then re-season — heavy scraping removes some of the seasoning.

Removing rust. Rust on a Blackstone is normal after rain or neglect and is entirely fixable:

1. Heat the griddle to help loosen it.
2. Scrub with a grill stone, coarse steel wool, or 80-grit sandpaper until you're back to bare metal.
3. Wipe away all dust with a damp cloth, then dry completely.
4. Re-season from scratch — several thin coats.

Don't be timid here. You're allowed to take it back to bare steel; that's what seasoning is for.

How to season a Blackstone griddle — nearly as commonly asked as cleaning, and the two go together:

1. Clean the surface thoroughly. For a brand-new griddle, wash with soap and water once to remove the factory coating, then dry completely. This is the only time soap is appropriate.
2. Heat on high until the steel darkens slightly.
3. Apply a very thin layer of oil — 2 to 3 tablespoons for the whole surface, spread with paper towels and tongs.
4. Wipe off the excess. The surface should look almost dry, not wet. Too much oil gives a sticky, blotchy finish.
5. Let it smoke until the smoking stops, roughly 15–20 minutes.
6. Repeat 4 to 6 times. Each layer darkens the surface further.
7. Finish with a final thin coat and let it cool.

The griddle should end up deep black and glossy. This takes a couple of hours the first time.

Which oil to use:

Storage matters more than people expect. Most rust problems come from moisture, so oil the surface before storing, use a hard cover plus a weather cover if the griddle lives outdoors, and empty the grease trap so it doesn't attract pests. If you can, keep it in a garage or shed over winter.

What not to do:

• No soap on a seasoned surface.
• No wire grill brush — bristles can break off and end up in food.
• Don't pour cold water on a screaming-hot griddle; the thermal shock can warp the steel. Let it come down to warm first.
• Don't leave it wet, ever.
• Don't put a cover on while it's still hot — trapped condensation causes rust.