Made It Easy

If you just bought a brand new Blackstone grill, you should season it before use for your best experience for your grill, then you don't miss this. 

So, let's continue with a light coating of canola seen videos where people are telling you precisely how thick to layer the oil on the griddle, but you can leave this science in the lab. It's not that complicated now; you're just gonna sit there and hang out and watch that oil burn off the griddle top.

Typically used paper towels to wipe the oil on the grill otherwise I recommend just using white towels and if you have them obviously a

nice pair of heat-resistant gloves so this griddles been on a high for about 20 minutes the first layer of oil has burned off was for a little more oil on there, and we can continue to wipe that oil in to the griddle top and make sure you rub oil into the sides of the griddle as well.

This is where we start to develop a lot of strong opinions in the world of Griddle seasoning many of the griddles errs the oil technicians. That said, you have to use flaxseed oil; they have a specific number of layers of oil that they recommend or insist that you have to use. I see postings from grillers who say you must do 5 layers of oil; you must do 8 layers of oil. 

We have a piece of steel, and we want to get the entire piece of steel black, so whatever method you use to achieve that is probably going to be okay, the oil burned off. I'll apply one more layer my griddle has been on a high for about 45 minutes but then again. I didn't time it, so let's just start cooking. 

I have a pound and a half of chorizo from bolder sausage straight down on the griddle top. Some people insist that you have to use bacon the first time on the griddle, and of course, that's crazy. I used elf burgers the first time around on a lot of these. I've used cheap yellow onions just to get a bunch of things on the griddle that has oil and that are moving around and creating that seasoning. 

I still have some southwestern style egg beaters in the refrigerator so we'll use the egg beaters up on this little recipe and isn't that a beautiful thing chorizo and perfect eggs combination just use your griddle scraper to scrape off that egg residue and you remember my friend the rear grease management system the oil is like a wonder elixir to the griddle top. 

It's gonna fill in any scratches any areas that are perfectly seasoned when in doubt apply oil I get messages from some viewers that say. I left mine sitting out by the back porch for about three months, and it started to develop rust well that probably means two things you weren't using it enough, and of course.

It wasn't oiled well enough now if I'm at a demo I'm cooking all day maybe another four six or eight hours the griddle top is going to be completely blackened seasoned at the end of the day so seasoning your brand-new black stone griddle isn't rocket science and check out this new move up and working on.

If you just bought a brand new Blackstone grill, you should season it before use for your best experience for your grill, then you don't miss this. 

So, let's continue with a light coating of canola seen videos where people are telling you precisely how thick to layer the oil on the griddle, but you can leave this science in the lab. It's not that complicated now; you're just gonna sit there and hang out and watch that oil burn off the griddle top.

Typically used paper towels to wipe the oil on the grill otherwise I recommend just using white towels and if you have them obviously a

nice pair of heat-resistant gloves so this griddles been on a high for about 20 minutes the first layer of oil has burned off was for a little more oil on there, and we can continue to wipe that oil in to the griddle top and make sure you rub oil into the sides of the griddle as well.

This is where we start to develop a lot of strong opinions in the world of Griddle seasoning many of the griddles errs the oil technicians. That said, you have to use flaxseed oil; they have a specific number of layers of oil that they recommend or insist that you have to use. I see postings from grillers who say you must do 5 layers of oil; you must do 8 layers of oil. 

We have a piece of steel, and we want to get the entire piece of steel black, so whatever method you use to achieve that is probably going to be okay, the oil burned off. I'll apply one more layer my griddle has been on a high for about 45 minutes but then again. I didn't time it, so let's just start cooking. 

I have a pound and a half of chorizo from bolder sausage straight down on the griddle top. Some people insist that you have to use bacon the first time on the griddle, and of course, that's crazy. I used elf burgers the first time around on a lot of these. I've used cheap yellow onions just to get a bunch of things on the griddle that has oil and that are moving around and creating that seasoning. 

I still have some southwestern style egg beaters in the refrigerator so we'll use the egg beaters up on this little recipe and isn't that a beautiful thing chorizo and perfect eggs combination just use your griddle scraper to scrape off that egg residue and you remember my friend the rear grease management system the oil is like a wonder elixir to the griddle top. 

It's gonna fill in any scratches any areas that are perfectly seasoned when in doubt apply oil I get messages from some viewers that say. I left mine sitting out by the back porch for about three months, and it started to develop rust well that probably means two things you weren't using it enough, and of course.

It wasn't oiled well enough now if I'm at a demo I'm cooking all day maybe another four six or eight hours the griddle top is going to be completely blackened seasoned at the end of the day so seasoning your brand-new black stone griddle isn't rocket science and check out this new move up and working on.