How to clean a blackstone griddle? Keep it seasoned & rust-free

A Blackstone griddle is a fantastic addition to any outdoor cooking setup, beloved for its ability to create perfectly seared steaks, flavorful smash burgers, and restaurant-style breakfasts. The secret to its performance and longevity lies in proper cleaning and seasoning. Unlike a traditional grill grate, a griddle surface requires specific care to maintain its non-stick properties and prevent rust. Mastering how to clean a Blackstone griddle is essential for keeping it seasoned and rust-free, ensuring countless delicious meals for years to come.

Daily vs. Deep cleaning routines

Maintaining your Blackstone griddle involves both a quick routine after each use and a more thorough deep clean periodically.

• Daily Cleaning (After Each Use): This is the most crucial routine. Its purpose is to remove food residue, excess oil, and maintain the griddle’s seasoned surface. This takes only a few minutes but prevents buildup and rust.
• Deep Cleaning (Periodically, as needed): This is for when you have significant stuck-on food, rust spots, or if the seasoning layer becomes uneven or flaky. This routine is less frequent and involves a bit more effort to restore the griddle to its optimal condition.

Consistent daily cleaning minimizes the need for rigorous deep cleaning, making overall maintenance much easier.

Tools you’ll need (scrapers, oils, etc.)

Having the right tools on hand makes griddle cleaning quick and effective.

• Griddle Scraper: A heavy-duty metal scraper with a sharp edge is essential for pushing off food residue and carbonized bits. Blackstone makes their own, but any sturdy metal scraper will work.
• Paper Towels or Clean Cloths: For wiping down the griddle surface and applying oil.
• Squeeze Bottle of Water: Useful for steaming off stuck-on bits.
• Squeeze Bottle of Oil: For re-seasoning after each clean. High smoke point oils are best (see section below).
• Heat-Resistant Gloves: Protect your hands as you’ll often be cleaning the griddle while it’s still warm.
• Heavy-Duty Scrub Pad (Optional, for deep cleaning): For stubborn stuck-on food or rust. Steel wool, coarse Scotch-Brite pads, or even a pumice stone designed for griddles can be used carefully.
• Degreaser (for deep cleaning exterior only): For cleaning the griddle’s exterior, side shelves, and drip pan.
• Mild Dish Soap (for deep cleaning exterior only): For the same purpose as degreaser.

Step-by-step cleaning after each use

This routine should be performed every time you finish cooking on your Blackstone griddle.

1. Scrape While Warm: After removing your food, while the griddle is still hot (but not scorching hot), use your griddle scraper to push any food bits and excess oil into the rear grease trap. Angle the scraper slightly to get under any stuck-on residue.
2. Add Water (Optional for Stubborn Bits): For any stubborn, stuck-on food, pour a small amount of water (or a few squirts from a squeeze bottle) onto the hot griddle surface. The water will sizzle and turn to steam, helping to loosen the debris. Immediately use your scraper to push the loosened bits into the grease trap. Repeat if necessary. Avoid using ice cubes, as extreme temperature changes can warp the griddle surface.
3. Wipe Down: Once the surface is relatively clean of large debris, wipe it down thoroughly with paper towels or a clean cloth. You can use your scraper to hold the paper towels and push them across the hot surface to absorb excess oil and residue. Continue wiping until the griddle is mostly clean.
4. Apply a Thin Layer of Oil (Re-seasoning): While the griddle is still warm (or re-heat it on low), apply a very thin, even layer of your chosen seasoning oil (about a tablespoon for a standard 36-inch griddle). Use paper towels or a clean cloth to spread it across the entire cooking surface.
5. Wipe Off Excess Oil: The key to good seasoning is thin layers. Use a fresh, clean paper towel to wipe off as much of the oil as possible. You should be left with a barely visible sheen. If you leave too much oil, it can become sticky or gummy.
6. Let it Cool: Turn off the burners and let the griddle cool completely. The thin layer of oil will polymerize and add to your griddle’s seasoning, protecting it until your next cook.
7. Empty Drip Pan: Once the griddle is cool, remove and empty the grease trap/drip pan. Wash it with hot, soapy water.

Removing rust or built-up grease

If your griddle develops rust or has a significant buildup of sticky, flaky residue, it’s time for a deep clean and re-seasoning.

1. Heat the Griddle: Turn the burners on high for 10-15 minutes to burn off and loosen as much old grease and rust as possible.
2. Scrape Aggressively: Use your griddle scraper, applying firm pressure, to scrape away as much of the flaky carbon, rust, and sticky residue as you can. Angle the scraper to get under the tough spots.
3. Use a Scrub Pad/Pumice Stone: For stubborn rust spots or heavy carbonized areas, use a heavy-duty scrub pad, steel wool, or a griddle-specific pumice stone. Apply firm pressure and scrub the affected areas until the rust or buildup is removed and you see bare metal. You may need to add a little water or oil to help lubricate the scrubbing.
4. Wipe Clean: Thoroughly wipe down the griddle surface with paper towels, removing all loosened debris, rust particles, and dirty oil. Keep wiping with fresh paper towels until they come away clean.
5. Wash (Rarely, and with caution): If the griddle is extremely dirty and rusty, you can use a tiny amount of mild dish soap and water with your scrub pad to clean it. However, this must be done sparingly and followed by immediate and thorough drying and re-seasoning. Soap will strip off your seasoning.
6. Rinse (if soap was used): If you used soap, rinse the griddle surface with clean water, then immediately wipe it completely dry. Do not let it air dry.
7. Re-Season (Crucial Step): This is the most important part after a deep clean. Apply 3-4 thin coats of seasoning oil. For each coat:
   • Apply a very thin layer of oil.
   • Wipe off excess oil until almost no oil is visible.
   • Heat the griddle on high until it starts to smoke heavily and then stops (usually 15-20 minutes).
   • Let it cool slightly before applying the next thin coat.
   • Repeat this process 3-4 times, or until the griddle surface has a dark, uniform, non-stick appearance.

Best oils for re-seasoning your blackstone

Choosing the right oil is vital for creating a durable, non-stick seasoning layer. You need oils with a high smoke point that polymerize well.

• Blackstone Griddle Seasoning & Conditioning Oil: Specifically formulated for their griddles, this blend is excellent for both initial seasoning and daily maintenance.
• Flaxseed Oil: Often considered the “gold standard” for seasoning by many enthusiasts due to its excellent polymerization properties, creating a very hard and durable layer. However, it can be more expensive and sometimes brittle if not applied in very thin layers.
• Avocado Oil: Very high smoke point (around 520∘F), neutral flavor, and great for seasoning. It’s a bit pricier but a fantastic choice.
• Grapeseed Oil: Another high smoke point oil (around 420∘F) that works well for seasoning. It’s lightweight and relatively inexpensive.
• Crisco Shortening (Solid Vegetable Shortening): A traditional and effective choice for seasoning. It’s inexpensive and easy to apply.
• Vegetable Oil/Canola Oil: Widely available, affordable, and good general-purpose options for seasoning and cooking. Their smoke points are lower (around 400∘F) but still sufficient.

Avoid: Olive oil or butter for seasoning, as they have low smoke points and can become sticky or burn, forming gummy residue rather than a hard seasoning layer. Use them only for cooking.

By following these cleaning and seasoning guidelines, your Blackstone griddle will provide you with years of delicious outdoor cooking, always ready for your next culinary adventure.

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