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WHY DO I NEED TO
SEASON MY GRIDDLE?
Seasoning leaves a hard protective
layer bonded to the steel surface.
• Natural stick resistance.
• Prevents rust and corrosion.
GRIDDLE TROUBLESHOOTING
SYMPTOMS
01. After seasoning, there is a brownish residue on the griddle surface.
POSSIBLE CAUSES
01. Too much oil was used.
02. You turned off the heat too soon.
SYMPTOMS
01. After seasoning, the griddle surface is not black.
02. Food is sticking to the griddle surface.
POSSIBLE CAUSES
01. The corners and edges do not have
the same access to the direct heat
of the burners, making it harder for
the seasoning to darken like the
rest of the griddle top.
For additional troubleshooting,
please visit the Troubleshooting and
F.A.Q. chapters.
Care & Maintenance | Owner's Manual | Model 1860
SOLUTION
First, turn your griddle on high and let it
heat for 10-15 minutes.
Next, scrape off as much of the thick-
ened and partially cooked oil as you can.
Then, re-season with a very thin layer
of oil.
SOLUTION
Apply a thin layer of oil between cooks
to maintain seasoned cooking surface.
(Please reference the Cleaning your
Griddle section.)
After using your griddle for multiple
cooks, the seasoning will even out and
improve.
!
C A U T I O n
Customers in humid or
coastal climates may
require more frequent
seasonings and the use of
heavier cooking oils to avoid
rusting and corrosion.
WHAT OIL IS BEST TO
USE?
The Blackstone Seasoning and
Cast Iron Conditioner is the best
and easiest way to get consistent
results. This unique blend of oils
combines the best of many different
cooking oils.
Can I use any food grade oil?
Yes, but different oils can vary in the
process from the burn time, smoke
point, and durability once finished.
If you prefer to use an animal fat for
seasoning, do not use bacon. Pure lard
will work as it does not have the same
additives as bacon.
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