8 hours ago, YvetteMT said:@&roid are you willing to share your seasoning method?
I pulled the trigger and my Blackstone will be here Friday and I'm dying to get the same gorgeous finish!
No problem at all:
It’s pretty straightforward, just takes a bit of time (about an hour in total)
1. Wash the griddle with warm soapy water, dry it thoroughly
2. Heat on high until any leftover packing grease has burnt off and the colour changes in the spots over the burners, they tend to go brownish
3. Keep the burners on high. Use an old tea towel to really lightly rub in about 2 tbsp of flax seed oil (needs to be food grade with no additives). You want the thinnest coat possible, almost like there’s nothing there. Work quickly so you don’t get any thicker parts, just spread it out across the whole surface and then lightly polish it so there are no streaks. It’ll start smoking right away.
4. Let that burn in, after a few minutes it’ll stop smoking and the colour of the top will start to darken slightly.
5. Repeat steps 3 and 4 as many times as you like. Work the oil into the corners and on the inside and outside of the upward facing edges of the grill. Once it’s all black and smooth looking you can let it cool down and it’s done.
The main thing is keeping the coats as thin as humanly possible, you really don’t want to see any streaks or pools of oil. I’ve seen a load of videos on YouTube where they put tons on and you can just tell it’s going to be a mess. Much better to do 8-10 really thin coats than 3-4 thick ones as thicker seasoning won’t bond well to the grill and will just chip and flake off.
Once it’s done regular cooking should keep on top of it but you can always top up with a few coats of flax seed if needed. I’d avoid doing anything acidic on it for quite a while until it’s really set in well (so no tomatoes, vinegar, wine, etc). If you need to, washing up liquid is fine to use to clean it but in reality just plain water and a good scrape should do the trick if you clean it while it’s still hot after cooking.
