It takes about 15 minutes to burn off each coat of oil. So if you do 4 or 5 coats thats about an hour and a half. Then when you add the cleaning and heating at the beginning and I’d say you’re looking at a 2 hour job give or take. Just keep that in mind if you’re trying to season your griddle and then cook your first meal.

Any high smoke point oil will work. I’ve used canola oil, avocado oil, and the Blackstone seasoning. Other good options are grapeseed, flaxseed, and vegetable oil. There is no perfect oil and you could spend all day on the internet going down this rabbit whole if you’de like. My suggestion is pick one of the three I’ve used and just season your griddle.

You shouldn’t season your griddle with bacon or butter because these fats contain impurities, water, and milk solids that can negatively affect the seasoning process. Here’s why:d

• Low Smoke Point: Bacon fat and butter burn at relatively low temperatures compared to oils like flaxseed or canola. This makes it harder to create a durable, polymerized layer.
• Impurities: Butter contains milk solids, which can scorch and leave behind residue rather than bonding to the griddle surface.
• Inconsistent Coating: Bacon grease may not spread evenly or bond properly, leading to patchy seasoning.
• Potential for Stickiness: These fats can leave a sticky residue instead of the smooth, non-stick surface you’re aiming for.

Stick to high-smoke-point, refined oils for seasoning to ensure a durable and effective non-stick layer. You can still cook bacon or use butter for flavor during regular cooking—just not for seasoning!

Some griddles come preseasoned, Camp Chef is a very popular brand that pre seasons their griddle tops. I would still reccomend putting 2 or 3 more layers of seasoning on them.

No they do not. If you purchased a Blackstone griddle you will need to season it.

Seasoning a Blackstone griddle is essential for two reasons:

1. Create a Non-Stick Surface

• Seasoning builds a smooth, non-stick layer on the griddle, making cooking and cleaning much easier.
• Food is less likely to stick, even when cooking delicate items like eggs or pancakes.

2. Prevent Rust

Regular seasoning maintenance ensures your griddle stays rust-free and ready for use.

The oil used during seasoning forms a protective barrier over the metal, preventing moisture from causing rust.

I reseason mine about once a year, but I run a youtube channel and website all about griddling. It’s really up to you and how it’s preforming. If there are some discolorations but it is still cooking fine, then I say let it ride. However if it’s chipping off or getting in your food then it’s time to reseason. Check out this post on How to Clean a Rusty Griddle.

You can either buy a pumice stone and follow the steps in my blog post here: How to Clean and Season a Rusty Griddle. Or you can get a wire wheel, electric drill and strip the whole thing back down to the raw steel. This will allow you to start the seasoning proccess all over again like it’s brand new out of the box. I reccomend trying the pumice stone first because it’s easier and usually is all you need.

The steps to clean a Blackstone griddle are as follows.

1. Turn to low and scrape of all dirt and debris.
2. Squirt down water and continue scraping to get rid of all the excess grease.
3. Wipe the girddle clean, making sure there is no more water.
4. Add a thin coat of oil to prevent rust and turn off your griddle.

You can check out my full blog post on How to Clean a Griddle here.

The only time I use soap to clean my griddle is when I first wipe it down before the initial seasoning. Griddles are like cast iron pans and after they are seasoned I don’t like to use soap. However, that is just my preference. If you want to you can use a small amount of soap to clean your griddle after use. I would just make sure to rinse it well and add the protective layer of oil back on it.