Here is a step-by-step guide for seasoning your new griddle using the BLACKSTONE 4146 Griddle Seasoning and Cast Iron Conditioner. The 2-in-1 formula is made with a proprietary blend of palm oil shortening, beeswax, palm oil, canola oil, and soy oil, creating a nonstick seasoning layer that makes cooking and cleanup on your cooktop easy while also protecting it from rust, moisture, and the elements.
What you’ll need
- BLACKSTONE 4146 Griddle Seasoning and Cast Iron Conditioner
- Paper towels or a clean lint-free cloth
- Tongs or heat-resistant gloves
- Mild dish soap and water
- Scraper or spatula
Step-by-step seasoning process
1. Clean the griddle top first
If it’s brand new, wash the cooking surface with warm water and mild dish soap to remove factory residue.
- Scrub the surface lightly.
- Rinse well.
- Dry completely with paper towels or a cloth.
Note that this is usually the only time you should use soap on the griddle surface before normal cooking use.
2. Heat the griddle
Turn all burners to high heat.
Let the griddle heat for about 10–15 minutes. The surface will start to darken in areas, which is normal.
You want the griddle hot enough that the seasoning will smoke when applied.
3. Apply a very thin layer of conditioner
Using a paper towel or cloth, apply a small amount of the Blackstone seasoning conditioner to the griddle surface. Note that a little will go a long way. So you want to spread a thin layer evenly across the surface and let it burn off.
Important: Use less than you think you need. The layer should be thin and evenly spread, not wet or greasy.
Cover:
- Entire cooking surface
- Corners
- Edges
- Front and back lips if accessible
Use tongs or heat-resistant gloves because the griddle will be very hot.
4. Let it smoke off
After applying the thin layer, leave the burners on high.
The griddle will smoke. Let it continue smoking until the smoke mostly stops.
This usually takes about 10–15 minutes.
Once the smoke stops, that layer has polymerized and bonded to the metal.
5. Repeat the process
Apply another very thin layer of Blackstone conditioner.
Let it smoke off completely again.
Repeat this process 3–5 times total.
Each layer will make the griddle surface darker and more nonstick.
6. Final cool-down
After your final seasoning layer has smoked off, turn off the burners.
Let the griddle cool naturally.
Once it is cool or just slightly warm, you can wipe on one final very light protective coat of the conditioner to help prevent rust.
How it should look when finished
A properly seasoned Blackstone griddle will look:
- Dark brown to black
- Slightly glossy
- Smooth, not sticky
- Evenly coated over most of the surface
It may not be perfectly black after the first seasoning. That’s normal. It will continue to improve as you cook on it.
After cooking maintenance
After each use:
- Scrape food debris off while the griddle is still warm.
- Wipe clean with paper towels.
- Use a little water if needed to loosen stuck-on food.
- Dry the surface completely.
- Apply a very thin coat of Blackstone conditioner or cooking oil before storing.
Important tips
- Do not apply thick layers. Thick seasoning can become sticky or flaky.
- Always let each layer smoke off completely.
- Keep the griddle dry when not in use.
- Use a cover if storing outdoors.
- Cooking fatty foods like bacon, burgers, and onions helps seasoning develop faster.
