When I worked at a cafe, we used a warm griddle. Pour oil and scrubbed with the brick scraping big debris before hand. Wipe with a kitchen towel, pour some warm water to rinse the grit. Wipe dry, turn griddle up to dry and pour and wipe a thick coating of oil and turn off. Morning crew will turn on and wipe the oil and perfectly seasoned for the day.
Same, I worked at a hot sandwich shop called D'Angelo's in the 90's. Basically a massive blackstone. We used water to scrape and then oil to seal. We never used detergents. That cook surface was perfectly smooth and uniform. Best cheesesteaks and grilled chicken in the world.
Perfect timing for this video as I reluctantly told myself it was time to ReSeason. This method was great, I was done in 20 minutes, no power tools required! Thanks to this video ReSeasoning is no longer a huge undertaking. Thank you Todd.
Nice shirt Todd I was born, raised, and currently live in Old Town Maine and used to work at Old Town Canoe in their main factory and outlet store... Love your videos they have been a big help since I got my first Blackstone you rock
4th month with my 36" Blackstone griddle. Looking a bit rugged because of my original first time seasoning but Im good till late fall at least before I strip it. Many thanks Todd for your videos !
Nice re-season video, Thanks for sharing! My great grandfather lived on whitehorse lake from the early 40's til he passed in the early 70's, It has changed a lot over the years but still a beautiful place! My dad was born in Kalispell and spent many summers on that lake fishing for salmon with my grandpa and great grandfather.
I worked for a lady that had a restaurant type flat top attached to her gas stove in their cabin. She cooked on it daily. I remember cleaning it using a pumice stone and water regularly. I was a great way to teach a young man how to care for your Blackstone. I bought a pumice stone right after I bought my Blackstone 36" griddle and used it all the time. Problem was the griddle is at our cabin we are not there all the time so the cooking surface would get some rust on it before we got up there to use it again. Now I only use the pumice once mid season but typically scrape it and re-season after every cook.
Before you even mentioned it I thought I recognized Whitefish. My brother lives there! One of the best places in the World!! Thanks for the help to reseason.
I just want to say thank you for taking the time to show US. ALL AND ME AS A new person to this griddle world !. You are precisely to the point and calm no extra energy needed ! Thanks for your time spent to teach us !. THANKS FOR ALL YOU DO SIR !. BEST REGARDS. HONORED WORLD WAR TWO GRANDSON JAMESH
Thanks for this step by step video, we appreciate the time you take to show us these videos. We love our Blackstone, but enjoy even more after learning with your videos god bless you and thank you
Thanks Todd - I must be almost ready for this, although I am enjoying my current non-stick cooktop condition. It has a few bumps an crooks in it, but I am on my second season with it. If I had only one "cooking appliance", the Blackstone would have to be "IT". - Hands down.
Nice job! Have you ever tried lemon juice with the brick to strip? You should give it a try on your next cleaning video. Also the loose/messy foods to cook a few times before " over easy eggs" is a must. Thank you!!
Dude. To me, that looked severe. I appreciate you and follow you like you are my Master of Blackstone things, I maybe have 100 cooks on my Blackstone. I always do the maintenance after every cook. I have reseasoned a few times to cover up the bare spots. I have used the cleaning bricks way back in the day when I was a short order cook. To me, I would say that your procedure would be for the peeps that have really gone big and maybe sugary. Anyway, thanks for the video and I guess I hope to do enough cooks and live long enough to need to do all of that heavy lifting to bring my Blackstone back to good life.
My Blackstone sat after being used for nearly 3 years without cleaning (gross!) I followed your advice on my Blackstone with dawn Dish soap, water and a grill stone. I just kept scrubbing until the stone wore down to nothing. Worked great and only took 10 minutes tops. Re-seasoned it with a couple coats of veggie oil and bam! Just like new again. Thanks Todd!
Try Bacon Grease once. My experience with Vegetable oil, the Surfaces got a Sticky film on it, hard to clean off. Been using Bacon Grease 3 years now. No problems.
@@curtekstrom9531 Any high smoke point cooking oil will work (some examples include vegetable oil, canola oil, grapeseed oil, sunflower oil, avocado oil, olive oil). Bacon grease is fine too.
My first time cooking on mine i cooked bacon, french toast, and eggs. but I seasoned mine with 5 layers of grapeseed oil and after cooking the bacon I buttered the whole top for the French toast and again when I cooked eggs. i had nothing stick at all except the crusty gunk you get from frying bacon but it wipes right off.
You said there would be a link in the description box to you doing an in depth seasoning video? I don't see it and I'd really like to see that before reseasoning mine
How do you feel about,griddling in the garage,with the 36 air fryer combo? The gas guy was here and said that’s not safe,but I’ve had 200 cooks on it no problems.
if you cook for lots of guests you might want to use more common oils. peanuts and avocado are common allergies for some people. (obviously, if you only cook for your fam or people you know very well, this might not be an issue. avocado oil works great)
I got the latest 36" model a few weeks ago. I used he Blackstone seasoning, but the edges didn't get seasoned at all. Is there a trick to getting the edges seasoned?
I just seasoned mine and a few spots on the griddle top are dull as the rest are shiny black. New to this so do I need to reseason or keep putting oil down when I cook. I bought this on Sunday June 9th, 2024.
Like a lot of things in life, a little effort, 30 - r60 minutes at the start of the season to recondition something makes it work like new, most times even better because of diligence and experience from last season. A lawn mower blade is another example. Point is, make the time one early Sat morning now and it will make you want to griddle more. Everyone likes new, clean. No one likes to griddle on a super webbed frame, yucky surface, so the longer you put it off, the worse it gets and the less motivation you have to say “ let’s griddle tonight.”
thanks, I agree, perfect timing...looking at different videos with other demos..as I am very interested in purchasing a griddle before we head out for this years snowbird winter trip in the 5h wheel. Have watched several of yours Todd and you are on point...
So you treat it like you would a cast iron correct? I mostly use cast iron in my kitchen and was eyeing up the black stone that’s been sitting in the garage and attacking it.
Great info, which I really need for my 36 inch griddle. But I am confused about using water in the reseasoning process because just before I found your video, I watched a video wherein a Blackstone rep restored a rusty griddle and he said to not use water because it leads to rust. And… it would be helpful to see legit Blackstone video on what to do when a gas griddle has low flame from all burners.
You can definitely use water to rinse ur grill when stripping, it's gotta be rinsed off. Water won't rust your griddle as long as it doesn't sit on it. When cooking something that gets cheese, once cheese is applied, I give the griddle a squirt of water and put a dome over the food to steam melt the cheese. But you never CLEAN the grill with soap and water (except when brand new before 1st season) or just plan water. Cleaning should just be heat, scraping, wipe off, and apply layer of protection oil.
I live in Pennsylvania where were definitely have all four weather seasons... Should I season the griddle more often or less in the summer or winter? With a cover, can I keep the griddle in the winter outside, must less used?
That one was tough to watch lol from the look of those scratches, you may have gouged some of the steel out from under the seasoning, and you're never getting that back. If you want to try to fix it at this point, I'd probably recommend just buying the kit that Blackstone sells for stripping and re-seasoning...
When I worked at a resterraunt we used bricks but the griddle was hot and we put oil on it and the scrubbed it takes 5 or 10 min to get shiney finish then re season
Can I reseason my flat grill in top of the first season mine is not black all the way like in all the videos I been watching, I hope I can I don't want to do all the scrubbing oh hell nooooooo lol, thank you
I'm surprised Blackstone uploaded this to their channel since you should use oil with the bricks. Then you scrub with scouring pad and soap, then rinse really really well. Unless this is how they want you to use their kit? 🤷♂️ Either way it worked. And the home fry looked good too
Thank you for a useful, helpful video. I’ll try your method for reasoning. I did have trouble understanding some of the dialogue because of the background music. That really distracted from the presentation.
You have to turn the burners all the way on high. Use the least amount of oil possible to coat the surface. Let it smoke off till everything looks dry. Repeat the light coat of oil about 5 times. When you cook on it try cooking with medium heat. The best way to clean and maintain is to wipe it down hot with paper towels or lint free cloth until the surfaces are free of food, but not completely free of the residual oils you just used to cook. When you heat it up for use the next time it will self sanitize. Wipe it with a paper towel and oil again then cook.
If the griddle is seasoned properly, then you can cook whatever you want, pancakes, etc. and your food will not stick. (Hint, I swab my hot griddle with real butter before cooking pancakes) A lot of folks think cooked on food is not seasoning and of course, it’s not.
Todd, I'm curious why you didn't use the Blackstone Griddle Seasoning? I've used Canola and Vegetable oil in the past to season, but recently used the Blackstone Seasoning for a new griddle and it worked Great!!
Hi, Rusty. As I mentioned in the video, I simply did not have any with me. I was on vacation 1,100 from home and only had oil which of course is the original. Yes, the Blackstone Product works great! Thanks for watching!
Me too I found the brand of paper towels does make a difference. Cheaper brands tend to leave the fibers behind. I’m too cheap to buy expensive paper towels so I just avoid using them and the few times I feel like I need to I have a special roll just for the black stone.
I'm so so so glad I spent $3500 on my Le Griddle and lid. It's a 3 burner. I had to buy lid separately, the cart is an add on as well. That's an additional $1200. This is nothing I ever want to do. My wife is going to cook on it and she not going to do it either, she can't put air in her tires. I don't think she's doing all this. So either I buy a metal peice of rust that I'll never be able to use because it's rusty or spend my money on 304 stainless steel with a cast iron bottom. Thanks for making me feel better about my purchase!
Huh. All this time I have been using my orbital sander and wire wheel on my drill to clean the surface to a near new condition before reseasoning in much less time.
![BOWKYLION - วิงวอน (ex-change) [Official MV]](http://i.ytimg.com/vi/cLdnZWDaO-w/mqdefault.jpg)
When I worked at a cafe, we used a warm griddle. Pour oil and scrubbed with the brick scraping big debris before hand. Wipe with a kitchen towel, pour some warm water to rinse the grit. Wipe dry, turn griddle up to dry and pour and wipe a thick coating of oil and turn off. Morning crew will turn on and wipe the oil and perfectly seasoned for the day.
Did you use peanut oil to season?
Same, I worked at a hot sandwich shop called D'Angelo's in the 90's. Basically a massive blackstone. We used water to scrape and then oil to seal. We never used detergents. That cook surface was perfectly smooth and uniform. Best cheesesteaks and grilled chicken in the world.
Perfect timing for this video as I reluctantly told myself it was time to ReSeason. This method was great, I was done in 20 minutes, no power tools required! Thanks to this video ReSeasoning is no longer a huge undertaking. Thank you Todd.
Thanks Todd, it is time to reseason my griddle and I was dreading breaking out the power tools. This looks much easier
Praise the lord & pass the toast, who eats the fastest gets the most. My wife and I enjoy our Black Stone. This thing is "LEGIT"!!!
I don't have a Blackstone griddle but I have a Bakerstone grill/griddle combo. Thanks for the huge help on maintaining it.
Nice shirt Todd I was born, raised, and currently live in Old Town Maine and used to work at Old Town Canoe in their main factory and outlet store... Love your videos they have been a big help since I got my first Blackstone you rock
4th month with my 36" Blackstone griddle. Looking a bit rugged because of my original first time seasoning but Im good till late fall at least before I strip it. Many thanks Todd for your videos !
Nice re-season video, Thanks for sharing! My great grandfather lived on whitehorse lake from the early 40's til he passed in the early 70's, It has changed a lot over the years but still a beautiful place! My dad was born in Kalispell and spent many summers on that lake fishing for salmon with my grandpa and great grandfather.
I worked for a lady that had a restaurant type flat top attached to her gas stove in their cabin. She cooked on it daily. I remember cleaning it using a pumice stone and water regularly. I was a great way to teach a young man how to care for your Blackstone. I bought a pumice stone right after I bought my Blackstone 36" griddle and used it all the time. Problem was the griddle is at our cabin we are not there all the time so the cooking surface would get some rust on it before we got up there to use it again. Now I only use the pumice once mid season but typically scrape it and re-season after every cook.
I don't know how many times I've watched you season a grill but you make it look so cool I have to stay and watch the video
Before you even mentioned it I thought I recognized Whitefish. My brother lives there! One of the best places in the World!! Thanks for the help to reseason.
I just want to say thank you for taking the time to show US. ALL AND ME AS A new person to this griddle world !. You are precisely to the point and calm no extra energy needed ! Thanks for your time spent to teach us !. THANKS FOR ALL YOU DO SIR !. BEST REGARDS. HONORED WORLD WAR TWO GRANDSON JAMESH
Todd YOU SIR are the man !!
Blackstone & Toven fan for life !!
Thanks for this step by step video, we appreciate the time you take to show us these videos. We love our Blackstone, but enjoy even more after learning with your videos god bless you and thank you
Just got a 22" Adventure Ready and I'm excited to get started!
Thanks Todd - I must be almost ready for this, although I am enjoying my current non-stick cooktop condition.
It has a few bumps an crooks in it, but I am on my second season with it.
If I had only one "cooking appliance", the Blackstone would have to be "IT". - Hands down.
Thank you. I'm in need. Perfect timing.
This process worked great. Thanks dad
That was really helpful and I just ordered the cleaning kit. That view is something else!
We own a short term rental in Whitefish. One of our favorite places ever.
Thank you so much for this video. I’ve been looking at my griddle and wondered what to do to get it back to it’s original state.
Now 395 thousand subscribers Todd. Stay amazing
Nice job! Have you ever tried lemon juice with the brick to strip? You should give it a try on your next cleaning video. Also the loose/messy foods to cook a few times before " over easy eggs" is a must. Thank you!!
Where did you get your big wide scrapper buddy I have a black stone and your videos helped me a lot thanks for everything
Dude. To me, that looked severe. I appreciate you and follow you like you are my Master of Blackstone things, I maybe have 100 cooks on my Blackstone. I always do the maintenance after every cook. I have reseasoned a few times to cover up the bare spots. I have used the cleaning bricks way back in the day when I was a short order cook. To me, I would say that your procedure would be for the peeps that have really gone big and maybe sugary. Anyway, thanks for the video and I guess I hope to do enough cooks and live long enough to need to do all of that heavy lifting to bring my Blackstone back to good life.
My Blackstone sat after being used for nearly 3 years without cleaning (gross!) I followed your advice on my Blackstone with dawn Dish soap, water and a grill stone. I just kept scrubbing until the stone wore down to nothing. Worked great and only took 10 minutes tops. Re-seasoned it with a couple coats of veggie oil and bam! Just like new again. Thanks Todd!
Try Bacon Grease once. My experience with Vegetable oil, the Surfaces got a Sticky film on it, hard to clean off. Been using Bacon Grease 3 years now. No problems.
@@curtekstrom9531 Any high smoke point cooking oil will work (some examples include vegetable oil, canola oil, grapeseed oil, sunflower oil, avocado oil, olive oil). Bacon grease is fine too.
This was very informative and so easy to follow. Thank you Todd!!!
My first time cooking on mine i cooked bacon, french toast, and eggs. but I seasoned mine with 5 layers of grapeseed oil and after cooking the bacon I buttered the whole top for the French toast and again when I cooked eggs. i had nothing stick at all except the crusty gunk you get from frying bacon but it wipes right off.
From Castle Rock...love the videos as usual neighbor!
Hi, Alan!!! I appreciate you watching!!!
You’re awesome sir ! Thanks for the tip ! Much appreciated
You said there would be a link in the description box to you doing an in depth seasoning video? I don't see it and I'd really like to see that before reseasoning mine
How do you feel about,griddling in the garage,with the 36 air fryer combo?
The gas guy was here and said that’s not safe,but I’ve had 200 cooks on it no problems.
👍👍Great video!!! My blackstone has been needing a resurfacing!! Thanks Todd 🧡🧡🧡🧡🧡🖤
I’m literally watching this from Kalispell. I grew up in the Flathead valley!
I’ve found avocado oil is amazing to use on my black stone considering it has a very high flash point ! Nice video though !!!!✌️
if you cook for lots of guests you might want to use more common oils. peanuts and avocado are common allergies for some people.
(obviously, if you only cook for your fam or people you know very well, this might not be an issue. avocado oil works great)
I got the latest 36" model a few weeks ago. I used he Blackstone seasoning, but the edges didn't get seasoned at all. Is there a trick to getting the edges seasoned?
I just seasoned mine and a few spots on the griddle top are dull as the rest are shiny black. New to this so do I need to reseason or keep putting oil down when I cook. I bought this on Sunday June 9th, 2024.
When I worked at restaurants we used pickle juice and a brick to help break it down. Would that work on these?
Like a lot of things in life, a little effort, 30 - r60 minutes at the start of the season to recondition something makes it work like new, most times even better because of diligence and experience from last season. A lawn mower blade is another example. Point is, make the time one early Sat morning now and it will make you want to griddle more. Everyone likes new, clean. No one likes to griddle on a super webbed frame, yucky surface, so the longer you put it off, the worse it gets and the less motivation you have to say “ let’s griddle tonight.”
You must have asbestos hands... I am a Newbie and seasoned my BLACKSTONE first time yesterday... That flat top is 550 Deg.
GREAT VID ... keep'm coming
thanks, I agree, perfect timing...looking at different videos with other demos..as I am very interested in purchasing a griddle before we head out for this years snowbird winter trip in the 5h wheel. Have watched several of yours Todd and you are on point...
So you treat it like you would a cast iron correct? I mostly use cast iron in my kitchen and was eyeing up the black stone that’s been sitting in the garage and attacking it.
Do you have a problem with paper towels leaving fuzz on the griddle?
I use the blue ones my husband uses in his shop. Personally I find those work the best and leave none of the fuzzies 😊
That was very good info Todd thanks I needed that!
Great instruction. Thanks Todd! 😀
What brand scraper and where did you get it? That's exactly what I need
Great info, which I really need for my 36 inch griddle. But I am confused about using water in the reseasoning process because just before I found your video, I watched a video wherein a Blackstone rep restored a rusty griddle and he said to not use water because it leads to rust. And… it would be helpful to see legit Blackstone video on what to do when a gas griddle has low flame from all burners.
You can definitely use water to rinse ur grill when stripping, it's gotta be rinsed off. Water won't rust your griddle as long as it doesn't sit on it. When cooking something that gets cheese, once cheese is applied, I give the griddle a squirt of water and put a dome over the food to steam melt the cheese. But you never CLEAN the grill with soap and water (except when brand new before 1st season) or just plan water. Cleaning should just be heat, scraping, wipe off, and apply layer of protection oil.
I live in Pennsylvania where were definitely have all four weather seasons... Should I season the griddle more often or less in the summer or winter? With a cover, can I keep the griddle in the winter outside, must less used?
Late reply. Oil and parchment paper helps to store
how about some steel wool pads ? that should do the job too , what do ya think?
That one was tough to watch lol from the look of those scratches, you may have gouged some of the steel out from under the seasoning, and you're never getting that back. If you want to try to fix it at this point, I'd probably recommend just buying the kit that Blackstone sells for stripping and re-seasoning...
He used the kit. Scratching the surface is harmless as it’s carbon steel. You’ll never sand through it .
Hola great 👍 video Sir Thanks AliceTx
Glad you liked it, Rey. Thanks for watching.
When I worked at a resterraunt we used bricks but the griddle was hot and we put oil on it and the scrubbed it takes 5 or 10 min to get shiney finish then re season
thank you so much for your help. You make it look so easy
Thanks very much very helpful! Enjoying my Blackstone,
Wow just what I was going to do today ty.
I have mold on my griddle (hot Miami sun). Does this process work for removing mold?
Enjoyed the video!
I’m aging myself maybe, but I used to go to the bluemoon in Columbia falls
Thx for the information. Great video and now I know what the bricks are for!! 😂
Is grapesee oil ok to use to re-season my griddle?
Great video boss mine about to need to be done
Any chance of link for someone that will ship to Ireland? Looking for a 17" flat top.
Try lard instead of oil lard doesn’t burn . We did that to our hot catering trucks griddle in LA . Works great .
Wouldn't bacon grease work just as well?
Can I do this even if I haven’t cooked so many times but I want it even?
Nice job, beautiful location is that Maine?
none of the links work in the description. Other than that, great video
Forget the seasoning, I’m coming over to eat brother!!!!!!
I’ll bring the Heineken!!!!🤙🏼😃😎
I have the 17” griddle and it only gets well seasoned where the burners are underneath. It gets really dark on top like a pair of lungs.
Feel free to season the griddle top similar to a cast iron pan and it should even out!
@@BlackstoneGriddles I finally got it evened out and it works great
Can I reseason my flat grill in top of the first season mine is not black all the way like in all the videos I been watching, I hope I can I don't want to do all the scrubbing oh hell nooooooo lol, thank you
Very informative! Just got a used one. I know what to do know! Thanks
I strip my Blackstone griddle using electrolysis. I heat my griddle to 300-400 then apply a minimum of 4-6 very thin layers of avocado oil.
I'm surprised Blackstone uploaded this to their channel since you should use oil with the bricks. Then you scrub with scouring pad and soap, then rinse really really well.
Unless this is how they want you to use their kit? 🤷♂️ Either way it worked. And the home fry looked good too
That view is amazing where is it?
Great information, you are very knowledgeable step-by-step all good. Please buy a tripod for your camera.
Thank you for a useful, helpful video. I’ll try your method for reasoning. I did have trouble understanding some of the dialogue because of the background music. That really distracted from the presentation.
If mine looks like that after
You have to turn the burners all the way on high. Use the least amount of oil possible to coat the surface. Let it smoke off till everything looks dry. Repeat the light coat of oil about 5 times. When you cook on it try cooking with medium heat. The best way to clean and maintain is to wipe it down hot with paper towels or lint free cloth until the surfaces are free of food, but not completely free of the residual oils you just used to cook. When you heat it up for use the next time it will self sanitize. Wipe it with a paper towel and oil again then cook.
Could you use a cordless grinder with a wired brush?
You definitely can. I used an orbital sander with a coarse grit disc (several of them) a few times!
Great video Todd
What about the bottom? Would you clean, scrap, season?
No. Do not need to.
If the griddle is seasoned properly, then you can cook whatever you want, pancakes, etc. and your food will not stick. (Hint, I swab my hot griddle with real butter before cooking pancakes) A lot of folks think cooked on food is not seasoning and of course, it’s not.
What if it's 2 weeks and if you feel you missed all the corners. Can you still season again?
Todd, I'm curious why you didn't use the Blackstone Griddle Seasoning? I've used Canola and Vegetable oil in the past to season, but recently used the Blackstone Seasoning for a new griddle and it worked Great!!
Hi, Rusty. As I mentioned in the video, I simply did not have any with me. I was on vacation 1,100 from home and only had oil which of course is the original. Yes, the Blackstone Product works great! Thanks for watching!
Could you use the Blackstone seasoning and conditioner to re-season your Blackstone?
Only if you want it to start rusting in a few days.
Yes you can. It won’t rust if you take care of it.
Can u use olive oil or Hemp oil
Would pressure washing it be a bad idea?
Yey thanks for this! I thought you just throw it away and buy a new one
Glad we could help!
GREAT JOB!
When can you just use the scouring pad?
How do you avoid paper towel fibers from sticking? I have tried this and always end with tiny bits of paper in the griddle.
Me too I found the brand of paper towels does make a difference. Cheaper brands tend to leave the fibers behind. I’m too cheap to buy expensive paper towels so I just avoid using them and the few times I feel like I need to I have a special roll just for the black stone.
Use shop towels instead.
@@andrewandlindarheinschmidt8424 agree 100% on the shop towels. they also absorb more and do a better job at an even coating compared to PT.
You can actually see what people complain about a lot. Dark spots are dips in surface that sags as the metal is heated and reheated over and over.
Might be a dumb question but has anyone ever tried to clean it with a powerwasher? Taking it off and setting it on the ground of course. Thanks
Thank you for sharing your time and expertise - much appreciated! (but the background 'music?' is very irritating)
is there not something I can just attach to my drill?
Is that brick just a pumice stone?/ thx
I'm so so so glad I spent $3500 on my Le Griddle and lid.
It's a 3 burner. I had to buy lid separately, the cart is an add on as well. That's an additional $1200.
This is nothing I ever want to do. My wife is going to cook on it and she not going to do it either, she can't put air in her tires. I don't think she's doing all this.
So either I buy a metal peice of rust that I'll never be able to use because it's rusty or spend my money on 304 stainless steel with a cast iron bottom.
Thanks for making me feel better about my purchase!
Yes, laziness is expensive
Is this where you live bro, WOW???!!!
About how many time a year we have to seasoning
It's up to personal preference but usually just when your seasoning starts to chip or corrode!
Where can one get that propane tank cover??
Huh. All this time I have been using my orbital sander and wire wheel on my drill to clean the surface to a near new condition before reseasoning in much less time.
can you use a power wash?