How to Re-Season a Flat Top Grill (Camp Chef and Blackstone Griddle Seasoning)
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- เผยแพร่เมื่อ 24 ก.ค. 2024
- Learn how to re-season a flat top grill, what seasoning oil to use on your griddle, and when you should season your Blackstone or Camp Chef griddle in this how-to video.
No need to strip down your flat top and build up the seasoning from scratch... instead it's all about flat top grill seasoning maintenance. I walk you through 4 different times/cooks that you may need to season your flat top grill. Plus, I tell you my favorite oil to use when seasoning and why. And then I show you HOW to do it...
So many people simply apply a thin layer of oil to their flat top grill after cleaning it, and then leave it at that... but that's not actually seasoning the griddle. They're missing one crucial step... find out what that last step is in this video.
@campchef
#reseasonflattopgrill #griddlecooking #howtoreseason #campchef #blackstone
FLAT TOP KING MERCH, RECIPES AND SEASONINGS
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Snake River Farms American Wagyu Beef
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MY FAVORITE COOKING TOOLS:
Wireless Thermometer
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My Infrared Laser Thermometer
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SEASONINGS I SWAER BY:
MY NEW SEASONINGS
SHAKE THAT, SMASH THAT, & “QUE THAT SEASONINGS
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Sure Shot Sid’s Gunpowder Seasoning
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KNIVES I USE:
HENCKELS Four Stars Chef Knife
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HENCKELS Four Stars 7in Filet Knife
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HENCKELS Four Star Utility Knife
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VICTORINOX 6in BONING KNIFE
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Traeger Bent Handle Scraper
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Meat Press Stainless Steel
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Grill Cart for Accessories (Mine came from Harbor Freight but this one is good also)
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Squirt Bottles
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Bench Scraper
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My Favorite Flat Top Grill Spatulas
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My Instant Read Thermometer
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Earlywood Wood Spatulas
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Silicone Fish Turner 600 deg
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WEBER LINKS:
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Disclosures: As an Amazon Associate, I earn from qualifying purchases. I have a similar agreement with Pit Boss and Camp Chef. That means if you click one of the links above and make a purchase, I earn a commission at no additional cost to you. This helps to offset my costs and allows me to continue making videos. Thanks for your support!
This is a must subscribe channel for newbies and pros alike. Invaluable information. I started watching this channel in preparation of buying a griddle. This channel has been an invaluable resource. Did I mention how invaluable this channel has been? Let me add indispensable.
AMEN! I just bought a 28 in omnivore blackstone. I've only been able to play with it 2 times. I'm TEREIFIED I'm gonna mess it up bc what I'm used to is a Treager 575 pro, (which was gifted to me used). I sooo wanted to just be a pro at this BUT NOPE! I've Already used the 'brick' and took my seasoning off and started over! 😮 There's still a sticky streak back by grease troft??? Also All around edges is not black yet. Idk...I'm the one that LOVES grilling and these are My toys...my hubby isn't into any of this, except EATING IT.😂 WHY CAN'T I JUST FIGURE THIS OUT??? I feel soooo inadequate with this BS Griddle. I AGREE with you...I watch and rewatch these vids. Love and appreciate he is Military and his wife seems so sweet. ❤ Anyway....someone, Anyone, HELLLLP?! ❤
Quit beating around the bush and tell us how you feel. 😂
That was a great video, we have had our 17 inch blackstone for a couple weeks now. I love cooking on the thing and all of your information has been very helpful. Thanks so much for your knowledge and your service to our great country! Keep up the good work and your wife does a great job with the camera, awesome team!!!
Thanks John.
Nice job explaining. What you said is exactly what I've been up against as I learn this unicorn of a grill that I love cooking on! It's becoming my favorite amongst the 3 grills I own. Propane, Smoker and now my griddle. Thanks for your video!
Glad it was helpful! Definitely has some learning to do. From cleaning, to maintaining temps, to pushing the envelope of what can be made.
I love this guy!! My Blackstone is incredible and I do want to keep it in good shape. Great advice, thanks so much!!
Thanks Jeffrey. Do you cook often. Anything u want me to cook…. Ideas etc.
I recently bought a Camp Chef Sidekick and flat top acessory to go with my smoker. I found your TH-cam channel while searching for how to take care of your cast iron flat top.You do a great job of clearly explaining and demonstrating on all your video's. Keep up the great info video's. Thanks.
Hey thanks Hap....
Thanks Mr. “King”. Your videos have been most helpful in my quest to master my Blackstone Griddle. Your approach to care and maintenance is very much like The Great Kent Rollins and his instructions on caring for cast iron cookware. Keep them coming my friend and cheers 🍻 and, Go Navy!
Thanks Patrick...GO Navy
Thank you..I love your videos..me and my wife have learned so much
Thanks for the explanation Neil, your honesty is appreciated. Keep up the good videos. Fred.
Thanks Fred...
Good video Neil,, you know everyone on you tube has a different way how to preseason or just season a new grill . I feel that I learn more from you, because you EXPLAIN things much more in depth then most other videos I have seen. I know how to season my griddle but can always learn something New .thank you Frank from montana.
Thanks 👍
Just got my flat top grill. Not a Blackstone but a Nexgrill. Just finished my first seasoning. Did a total of 5. Wish I would have seen your vid first. So many different ways to do it. I’ve subscribed and now I won’t miss any of ur vids
Hey thats great William....thanks for the support
Great informative video Neal! Same info also applies to cast iron! I also use avocado oil! Cheers y’all!
You know, that was actually more informative than I anticipated. You definitely did learn me a little bit, and every bit helps! Have a great Independence Day with the family guys
Glad it was helpful! Thanks David...Happy 4th to you as well
As a new flat top griddle owner this is exactly the video I was looking for. I was losing my first seasoning in spots after cooking a few times and wasn't sure what to do. After searching through videos showing rusty griddles or stripping off the seasoning completely I finally came to your video and you taught me exactly what to do in simple straight forward terms. Thank you.
Hey I appreciate that....much appreciated
You do a great job teaching thank you so very much. Thank you for your service in the Navy.
Hey thank you...cheers
You're doing great! Thanks for all your hard work!
I appreciate that!
Excellent tips!
LOL, I think you articulate your thoughts great- especially while cooking, and that you throw in those funky words once in a while to keep us honest listeners, Ha ha ha. I had to watch this one three times including the other one you put out as I just got my flat top last night and I’m seasoning it up but my egg stuck so I’m not doing something right or I don’t have it seasoned enough will be working on this as I move forward thanks again for the good work!
Try scrambled eggs with butter. Light butter edge to edge. Use about 8 eggs shell and all. Just throw on the ftg and smash the egg over all of it. Scrape off. Do not use water. Clean good. Then reoil and try a over easy egg. Also the beginning heat could not be hot enough.
Thank you for this. You make learning easy. Much appreciated!
Glad it was helpful!
Thought that was a great video. Great job.
Thank you for this. I need to reseason once the rain moves out of the area!
This video taught me more than any other video out there. Thanks!
Thanks Rick...if interested I just created another version for specifically Sticky griddles...you can check that one out as well...
Just discovered your channel, really enjoy watching and learning! Thank you for the time you spend putting this together
Hey I appreciate that...cheers
My new Weber has bronzing from scraping to hard, a marinade baked itself on. Now I know I didn’t wreck it. Thank you, I’m breathing again. I’m having a blast on this griddle. I subscribed.
Awesome....reach out if we can help
Just what I was looking for ! I picked up one of Camp Chef's 14" Fry Griddles and am trying to use it on my CharBroil 4 burner gas grill.
First time trying this unconventional application this weekend. Wish me luck !!!
Good luck. As long as it heats relatively even and can hot enough to smoke you ate good to go. Keep me posted
@@TheFlatTopKing - I couldn't wait and had to go work on it at lunch. I just brought up the temp to about 180* and added a light coat of avocado oil with a paper towel and the bench scraper. Slowly brought the temp up to 480*-520* (depending on where I measured) and watched the smoke roll (although the lid was closed to get to near 500*). I let that cook until the smoke had slowed a little and then dropped the temp back down to around 350* for another few minutes. Then I shut off the gas and let it all cool. Plan to do that another time before throwing some groceries on it. Thoughts?
Thanks, great job
Great vid THANK U
Thank You. I just bought a Traeger flat rock grill, and Im new at this. It can be very confusing. Your videos have helped me a lot.😊
Great to hear! Reach out if we can help
Great video.. thank you
"I hope I learned you somethin' today." Sounds right to me 😂
Ahahaha
thanx, love ur videos
Great videos. I hope your channel becomes a big success
I appreciate that! Thanks Kurt...
Watch your videos all the time and have learned so much. Lift you top off the burners and see if the perforated plate has broken off the bottom of the top. Mine did so I just took it out. You can also use the two bolts to adjust the top and get rid of some of the rocking.
I would suggest you contact Camp Chef and see if they'll replace your griddle top under warrantee. That deflector plate on the bottom is why Neal can successfully run many of his demo cooks at more modest temperatures than many people think is needed. It's a feature that separates the Camp Chef griddle from the other "also ran" models on the market because it leads to more even temperatures across the flat surface offering better control to the experienced user.
Great point! You know whats funny. I swear on anything while filming this video my flat top was rocking and right after re-seasoning it I got mad and took it off to take a look and found those screws. MIND BLOWN. NO MORE ROCKING. People comment on how bad it sounds and I just assumed it warped alittle. NO ONE EVER said hey check underneath and adjust the screws. THANK YOU!!!!!!!!
Thanks for some great info !!
You bet!
Good information thank you for sharing
Thanks Joe
I use avocado oil on my griddles as well. I have blackstone 22” griddle for our 5th wheel and a 36” griddle for my camp chef Tahoe 3 burner range.
Thats at my heart right there....One on the porch and one on the RV....Awesome
Great info my man!!
Thanks William
I've been a subscriber who has been watching your videos for months and waiting for the day that I can pair up my Pitboss pellet smoker with a flat top grill. Well that day will be Monday and I will surely have your "how to season" video loaded on my ipad next to my new flat top. best wishes to you and your family
Hey thats so cool. Incredible combination. What griddle did u settle with.
@@TheFlatTopKing , Char griller 3 burner, it had all the check marks you suggested to look for…plus I got a veterans discount.
thats awesome brother...reach out if we can help
Great video! You should also do a video on how to balance the flat top to avoid puddling and uneven cooking! Looking forward to seeing it! No pressure - lol!
So far mine has not done this. Still waiting for it. If and when it does no doubt i will try something
Awesome video.
Glad you enjoyed it
Thank you for your videos! They are full of awesome information! I have a question for you, we don’t use our flat top that often, probably 3 or 4 times a year. How often would you recommend that we season the grill?
Thank you for the advise
👊
Ya learned me a lot. 🤣 great video!
Thanks Greg....
Great video! Thanks. What type of cloths do you use?
This man does wardrobe changes :D Great video!
ahhahaah filmed on different days to show each ways your griddle can get dirty...
Thanks... well done
Thanks Paul
You did perfect! I have new 17”. I’m nervous to even turn it on let alone all the seasoning! Thanks for your video. Probably need to watch it 500 times more! Wish me luck. What should I cook first ? Considering I figure out the seasoning part.
You can do it! I do have other videos available for these topics as well
Learned is good 👍
hahahhaha
Thanks for the information.
I ALWAYS oil it down when I’m done but I always smoke it off on high heat and wondered why can’t I do this on low. Nothing sticks the griddle is dark so why ?? I didn’t know any better. I love your show
Hey bud...can you reword your comment...I am not exactly sure what your asking.
1. what griddle do you have and what size
2. on my most recent video my wife is on the thumbnail in yellow its called beginner smash burger on the griddle and in the beginning we show that even on low we reach temps bout 450 ish....thats hot enough to burn and polymerize any oil you should be using...
the dark is normal...its a huge science thing but in short its a certain fat that burns and creates a non stick surface that also repels moisture...
Love you flat top king! Thank you for all the tips! I’m seasoning my camp chef explorer 14 flat top right now! On coat number two bout to be on 3! Do I need to cool completely down each time? Thanks in advance.
NO not really...just allow the smoke to burn off and start again
First time viewing your work, very informative. I have now subscribed. I am trying to avoid a hard clean where I have to scrap it down with a brick. Your method seems to prevent that from happening. We have only had about 20 to 25 cooks on our 36 inch Blackstone, but we want to keep that baby in great cooking shape. Thanks for the encouragement to use avocado oil. I will be tuning in. Good luck with what you have going on.
Thank you Phil. I also have another video on the blackstone I just recently posted. I vacationed in Fl and got to get my hands on a blackstone for the first time. It talks directly about to use the brick or not. Welcome to the family.
Hello, thanks for all of these great videos on griddles. I just got mine for Xmas & I have seasoned it however there are a few spots that feel sticky to the touch after everything has cooled. What did I do & how do I fix it? Lastly, Semper Fi Shipmate! Thanks for those great meals!!!🍻👊🏽
Thanks Dawayne...Thanks for your service....HOORAH....I think to much oil was added...I would just turn on griddle and try to burn off...not on HIGH just turn on and let it keep burning the oil...then just start cooking...maybe something cheap you can throw out if needed like a ton of onions...cook long enough to get dark...moving them around of course will help keep the heat balanced...
I'm a huge fan. Last summer in Michigan was my first season with a Camp Chef. LOVED IT. Now, spring has sprung and there is some rust ...despite oiling it/seasoning it before the winter and covering it. Hasn't been uncovered since December. I think I should use green scratch pad, Dawn dishsoap, water, baking soda, and vinegar and then cook some bacon and then clean it and "season it" with olive oil and I'll probably be fine. Must rusty is the drip rail. Question... because the Camp Chef isn't a cast iron, should I avoid the cast iron conditioners and instead just oil and cook and oil and cook and clean and oil? Or is there something else I should do? Hoping many midwestern and northern Camp Chef people have this issue.
Honetly i have alot to say. Lets do this. I just seasoned my new blackstone and you should watch that. I would stay away from bacon as an animal fat too season with. You can cook bacon sfter to help keep it in great condition but not for the hard Seasoning. It has to do with things way above my head. its about a certain fat that polymerizes to the steel and creates the patina. I use crisco lard. then cook with avocado oil. Yes you can use the blackstone conditioner. even though the rolled steel is technically not cast iron you treat it the same way.
I would clean, reseason with crisco and first few cooks use a neutral oil high heat like grape seed or avocado oil and cook cheep onions peppers etc. This will help with the second stage of seasoning. Cooking an oil that will adhere to the patina while cooking
Love your videos, and have used many of your tips. Is the Blackstone Griddle seasoning jars better for seasoning, or just use avocado oil? The seasoning seasoning kit came with the griddle. Thanks for your anticipated followup!
I personally use grape seed or avocado oil...when doing my research and actual process I have found better results with those two..
Definitely appreciate the video. I've had my griddle for about 4 months now. Definitely a learning experience on a number of levels. Here's my question, every time I cook at the end of cooking I will scrape the grill and put water on the top let it sizzle scrape it again put a little bit more water on it and then wipe it with a paper towel several times depends on what I'm cooking. I then will end with putting a liberal amount of oil on the top wiping over the paper towel on the sides etc and then I'm done. What I learned from your video is that let that heat keep going instead of turning it off and let that black smoke roll. Here's the question, should I bother with putting the water on the grill, I feel like that has removed a lot of the seasoning. Am I better to just simply scrape the grill when it's hot, put my final layer of oil on it let the smoke roll off and that's it. Something is telling me I should skip the water step, I do realize that it depends on what I'm cooking if it's messy then I probably should use the water step but I probably should be skipping it here and there to avoid removing the seasoning. Sorry for the long-winded question, let me know your thoughts
Great question. I will try to break it down. You are extremely close to your own answers ..
1. Dont abandoned the water all together. Yes there will be times where it is needed. When water is needed always reapply the oil.
2. I treat my flat top like cast iron. If I make things that fall in this category I do not do a hard clean. Quesadillas, grilled cheese, simple eggs, french toast, even some light meats. I will only wipe down with paper towels and walk away.
Adding oil while your griddle is hot helps fill in the pours and once heated up to a smoke point will help keep it in tip top shape.
3. You dont always have to bring up to smoke after the cook. If searing meat you could bring up to smoke point then add ingredients. I think the rule of 3 ways. Before , During , After. At any point you can reach this it will go along ways.
4. The amount of time you do this depends on what you are cooking on the flat top.
Hope this helps. IF not ask again and I will dial it in more.
Thanks for reaching out.
I had the exact same question so thanks for the question and then answer. I love my new griddle and want to take care of it the best I can. Great channel and please keep up the good work! Next weekend is the Army-Navy game. Go Navy!
Thank you for this awesome video. I bought a 4 burner griddle, next grill. I used today for the 1st time without seasoning the flat top. My food had an aftertaste. Can I still season my flat top griddle or I messed it up ?
Just clean real good with soap and water. dry completely then season...
Great video! I appreciate your tips and tricks. However, I do have a question regarding a black residue that rubs off tremendously on my paper towels. I also notice when I am cooking it leaves a blackish color on my food as well. Please help! I am new to this and my third time using my flat top. Thanks in advance!
A few things...
Heat, type of oil and cleaning process.
Can you kinda give me a run down of a typical cook from start to finish...its so hard to identify the problem with out narrowing it down.
My history teacher in high school would greet the class by saying “ let me learn you something “. Lol.
hahahahaha
Thanks for your video,time and experience, very helpful. I am right now or was going to scrap the entire top (only a little) has come off . This is my first attempt. I too use Avocado oil, for the same reasons. Maybe next time you could show your cleaning equipment. How long have you been using your Blackstone? Thanks to your wife as well. I’m from Huntsville Al . . .got love our accents!
Well that Blackstone was my Brother in laws...I recently bought one about two months ago and have really enjoyed it...Go Vols...
I am 81 years old and retired. I got interested in learning cast iron cooking. Very confusing until I came across your videos. I am hooked. Expanded into your flat top videos. I am hooked. My husband was given a 36” Blackstone griddle. Never took much of an interest. It has been outside covered with several layers of wood, canvas, and etc. Cannot wait until weather breaks to see what it will take for me to get it up and going. My question is the side table appears to be damaged from being exposed to the weather. Any advice how to sand and refinish? You and your wife are amazing. I am seasoning two new Lodge skillets in the oven as we speak. Have been unsure what to do until I saw your video. Thank you.
I just bought a blackstone griddle over the weekend I've been binge watching all these videos.. i'm really nervous about having to strip down my giddle (even though i haven't started yet) but I'm pretty sure I'll be a clean and "re-season" right after the meal type of guy. I dont want this to turn into a nightmare lol. Can these be kept outside?
Good call on avocado oil! Less inflammatory than canola or soy, junky seed oils.
Very true!
Good video. I sort of question not turning it up to at least medium if you are seasoning after. Will low really get up to a smoke point? (I know Camp Chefs run hot - but why not help it out a bit).
Yes mine definitely runs hot. I guess to help prevent warping. Med is fine is you are an advanced griller. Im not sure in the video but I had mine up to about a med low then cut back the temp once the smoke rolled. I can hit 450 plus in ten to 12 min on low.
I had a subscriber email me pics of his warped grill and i about fainted. I couldn't imagine. Just a little caution i guess.
Amazing info, thanks a ton!!
is the one you have in this video made of cast iron?
Thank you. I does not say so. It says a pre seasoned rolled steel plate. In my honest opinion it reacts and acts exactly like cast iron and I treat it like cast iron as well. From the oil I use, the clean up. and the re seasoning.
I know you said you do not have the ease of articulating your thoughts and you were nervous for this Video. I want to say you did a great job. The audio is a bit shallow (can sound, not crisp) but I was listening on a Alexa Echo speaker so I won't consider it. You did a great job and keep up to good work, I enjoyed your video and it helped me season my griddle
Hey bud I appreciated that comment...thanks
Thanks for your informative videos. One question, when you will do a small amount of food and only need one burner do you turn all the burners on to warm up the top so the oil at the end bakes in?
some griddles differ now...the best bet is to turn all on to heat evenly...then adjust
Your video is exactly what I started doing. None of the other videos show or say this. I was getting black on my food and tasted like burnt canola oil taste. I changed to avacado oil and do what you showed. The exception is, I’ve been letting it completely smoke off. Good or bad?
Well you dont have to always let it smoke off....You season 3 ways...before during and after...once you add a thin layer of oil after cooking and cleaning then when you use it again once its preheated and the smoke starts you are already seaoning,,,
if only using half the griddle you should add a thin layer on the empty side so you are seasoning
and lastly seasoing after cooking...
Hello sir, new subscriber here 👋. Thanks for the very informative video, I've had a problem with the black preseasoned layer coming off of my camp chef flat top. I was oiling my grill after cooking but was not reheating the grill after oiling, I hope this fixes my problem after not using after a few months my griddle rusted. My question for you is, is the camp chef griddle and the Blackstone griddle made out if the same metal? Thanks!
I honestly do not know if they are MADE with the same material or specs...I have heard some are cold rolled steel, and hot rolled steel...no clue the difference besides the obvious. As the customers point of view there is really no difference that i see
I never knew or was confident in outdoor cooking. Once I got the camp chef griddle I’ve been cooking steaks, fajitas, grilled peppers mushrooms and the best tasting sausages ever. I’ve been using olive oil and I season the shit out of the griddle kind of fun lol …get a griddle you’ll thank me later.
Definitely a blast to cook on...
What if u have rust on your flat top from over the winter? Can u just reseason or do u have to go back to the start?
I have the camp chef 14 x 32” flat top griddle explorer will this be the same method used? Also if in the morning I cook a pound of bacon first then clean does that count a season
Yes the method will be the same. As far as the bacon goes NO it is not the same as seasoning. Yes the bacon grease can be used but Long story short is about Polymerization of oils. Basically the oil burns at a specific temp and burns hard and that creates a bonded seasoning that helps food not stick and helps to prevent rust. The temp depends on the type of oil used. If the bacon grease is never allowed to burn on the flat top then you are just cooking. Sorry just being honest.
First time griddle owner here. Why do you want a high smoke point seasoner? If alvacado oil is 500F, my griddle only got to max 470 on the burner closest to the propane. If the smoke is the indicator that the seasoning has begun (if thats true, i am just making a guess there) wouldnt you want a lower temperature smoke point seasoner? even when all 4 of the burners were on, the corners got between 280 and 320 degrees, no where's close the the alvacdo oil smoke point. Any help understanding is appreciated :)
I am new to flat top griddling but have learned a lot from your videos so I would like to first thank you for all your help and second ask you a question. When you are re seasoning post cooking, do you leave the griddle on low after cleaning and during re oiling until smoke rolls off? Thanks again
rolling the oil depends on when you turn off your griddle...if on low from an easy cook..just oil and go....if a harder cook and reoiled after cleaning...maybe bump temp up and let smoke for a few then turn off
Great video. Just started griddling this week and think i may have overseasoned my flat iron griddle with flax seed oil. Went to cook tonight and noticed a layer of oil that produces orange streaks when scraped. Looks like rust almost, but i know it's not. How would you deal with this?
You are good...some oils do that..just keep burning and cooking...I have found that using vegetable or canola oil really does that more often...when using avocado or grapeseed oil I haven’t noticed it...
Bloppers are great cause in life we all have them, LOL!!
amen and lord knows my life is full of em
Hi and Thank You forr the vidoes. i do have a question my char griller has a couple what llks like bare spots. They are lighter in color? What do you think? Thank you in advance
I think its just the seasoning coming and going...if you notice chipping and flaking that means it needs some detailed attention...other wise just focus on cooking on those spots with high enough heat to season it...or keep temp high enough for seasoning and cook around it....just add oil like normal for it to polymerize...
@@TheFlatTopKing I will do that. Thank You so much
Quick question just so I'm sure I just went through a re-seasoning process at the end, so am I to understand that after I turn the burners off and after it's done burning, I should not add another layer before closing it up?
If thats the very last step then i would add a light coating while still warm at the very end before closing up..
Mine has rust on it can I get it off ? Is it damaged too bad?
I have a 28 inch Blackstone that is about a year old. I seasoned originally and reseasoned a couple months ago. The oil on the griddle was flaking after a cook. Do i just need to reseason again?
Yes...i would scrape all off..aggressively...get all that off that will come off...if it does not come off....just leave it...then clean and season again...my guess and only a guess...is to thick of layers when you seasoned...
Good video - what happens if you don't have a thin layer of oil on your grill when cooking at low temps? If you add oil to the flat top when cooking chicken or steak will that oil season the griddle as you cook?
Good question! NO...if the oil does not reach a high enough temp to actually burn...it will not do anything to your griddle...
All i have to do now is go get myself a flat top👍👍👍👍😎🇬🇧
heck yeah.....its addicting for sure
What if there is flakes of what looks like paint coming off? What is that from?
What do you do for the underneath? I have lots of rust there.
What did your BIL's look like underneath?
Same. I dont bother with the underneath part. Both my Camp Chef and Blackstone have it. My Bl is only a few months old.
You gon learn somethin today boy!
hahahaha
Is there any difference when seasoning a stainless steel griddle? I purchased one to use in my Charbroil BBQ.
Yes 100 percent..not sure about the type...but I dont think you have to season...I think you just have to keep clean and oiled after use..I haven’t used one since the Navy but we didnt season ours...just clean and reoil...hope that helps..
Just got my 1st Blackstone grill the other day kinda nervous to use it so pretty much you have to use re season before every cook?
no....you dont have to reseason before each cook...those are ways to do it without having a planned time to reseason...you only need to reseaon when food starts to sick or seasonong comes off...
I just discovered your channel a couple weeks ago and have watched what I believe to be almost all your videos. I would like to know your thoughts on Pam cooking spray and cornmeal for breading. Are they in your arsenal? Love your channel, keep up the good cooking and Sharing your knowledge
Thanks Fred. Yeah i have used cornmeal for different applications and actually will be using it soon in a video. As for Pam i have no problems with it at all. Technically Pam is just a brand. They specialize in aerosol cans with all types of different oils available. The amount of oil typically needed cooking on a ftg is larger than most applications so i just buy the larger volume to cut cost. Absolutely nothing wrong with using them. Thanks for commenting much appreciated
@@TheFlatTopKing thanks for your fast and awesome reply, i’ll be looking forward to your next video regardless of what it is.
@@fredt.3530 👊🇺🇸
Hey flat top king. I just bought a Blackstone 22 inch. And seasoned it. I noticed that the hot points look seasoned and when wiped clean look dry. But outer areas around the hottest points look seasoned but are greasy to touch. I'm worried I have not sesoned correctly around the edges and only in the middle by not getting it hot enough. And how does one get the edges well seasoned? Can you elaborate on that please. Love the vids from Australia 🦘
Easy bud...thanks for commenting...check out my new Blackstone 22in seasoning...we put it in the oven...the problem is the heat units dont heat the griddle evenly creating hot and cold spots...
@@TheFlatTopKing thanks for the reply! I'll check it out
I just got a used bkackstone 36 and don't know were to start seasoning it.
Well I have a video thats called how to season a rusty Blackstone griddle.
If its not rusty to use heat to kill bacteria, and add oil and cook away...maybe some vegetables since they are cheap and you can play around with them on the griddle to get use to the heat and spatulas....If it needs to be reseaoned once the griddle is clean and free of rust if it has it then just reseason why same way as starting out fresh
How do you get rid of sticky oil? Some parts of my Blackstone grill seems like the oil either doesn't completely burn off or maybe it burns off too much? If you wipe with a dry towel it kind of grabs in some areas. Had the same thing happen when I was seasoning a cast iron pan in oven.
Typically to much oil. Small about goes a long way. Heat up your frg to a smoke point of your oil and try to use a bench scraper to clean off. Might toke a few times to get off. Also try throwing some eggs on there. Shells and all. We used that trick in the Navy with everything. The protein took all kings of junk off our griddle
@@TheFlatTopKing thanks for the quick response, I’ll give it another try.
Since the goal with re-seasoning is to burn off the oil, would it make sense to use a lower smoke point oil just for re-seasoning (ie., olive oil or coconut oil) and save the high smoke point (and more expensive) avocado oil for cooking? Thanks!
The problem with that is once the smoke comes ip to a smoke you dont have long before it burns. Burnt oil is bad for ya. The idea behind using a high heat oil is you can bring it up to a higher temp allowing to be more versatile.
Olive oil and coconut oil burn around 325/350.
If thats the case it would be extremely hard and unreasonable to keep your flat top at that temp for an extended period of time.
I have a video on how to season cast iron with avocado oil and on my website it goes into great lengths about dos and donts along with what oils.
I haven't used mine in a few months and it got rusted. We cleaned it, restored it, and I used it maybe two times a week. We had an unusual cold front come through and a lot of rain the last week. I took the cover off and it's back to having rust. Is there anything to do or tips to keep from rust? I thought using it once a week at least would stop it, and I know the more you use it the better.
Such a hard question...some will say its not seasoned enough..or good enough...I dont think that...I think its moisture getting trapped...mine seldom will have it and I use it regularly...
Love the instruction. It seems like with every cook my flat top sticks more and more. I clean it and put down a thin coat of olive oil but it not as slick as it needs to be. Any advice??
I had mixed results with olive oil. I started using grape seed oil years ago and had better luck. Not only on the flat top grill but all my cast iron pans as well.
have you been re seasoning it. With what you just said is exactly what the video tries to avoid. If you keep cooking on it and dont re season it, it will only loose seasoning and your not gaining seasoning. I also would avoid olive oil. Very low smoke point. Great in dressing but not a high heat oil. It's extremely important to learn how to re season.
Thanks flattop king. I wasn't allowing the oil to smoke after I put it down. Much better now. Even do the egg and shell as you did. That worked well for me.
@@rickbowman7338 now thats great to hear. Awesome. Finally some good news 🔥
So I have a 22” Blackstone. I seasoned it so I thought. I am getting some black residue on some of my food, is that the seasoning coming off. Like it didn’t polymerize correctly. If so should I use the scoring pad with dawn to give it a good clean or heat the thing up and burn it off somewhat and then continue with the seasoning process. Not sure if this makes sense.
I think thats correct....black is typically burnt oil thats not polymerized...You have the right idea...just keep on low and allow to heat normally..dont rush it
@@TheFlatTopKing I typically heat it on low for about 10 minutes I was thinking about cleaning real good with the stone then try to re season my wife said some of the food taste like griddle. Haha. Thanks for the response love your content.
@@carolinasonsoutdoors2483 before your reseason make sure your flat top is extremely clean after using the brick.
I have a question I bought a new griddle. I didn’t seasoned it and I cooked on it three times. What should I do?
you can clean really well...then just season...surprised you got three in without failing...
How far should the grill be from the burners? I have to cook on high all the time.
That I do not know....i have not seen any that are adjustable...something is wrong somewhere for sure
Im not clear , every night i use chemicals to get my grill back to its silver finish , to make sure i dont have any food left on it before cooking again. so if i understand corrctly just use ice or lemon juice and try and keep my grill black to save the seasoning?
Miss Ruth let's keep in contact until this is resolved. First what kind of griddle do you have.
What color was the griddle when received. Ty
Question, I have not done this before so when the oil reaches smoke point and you say to turn off heat, do you let the flat top cool completely to room temp before repeating process? This isn't clear to me when to repeat the process. If this is a silly question I apologize, but not sure. Thanks for your help. Bob in Idaho
Never a bad question. You dont have to left cool completely. Just lower the temp to around 225 ish. Honestly the more i so it the less i turn mine off and just keep going. Just keep on low. Low will get plenty hot. Remember less is more when it comes to oil. Let it burn and reapply with your oil rag
@@TheFlatTopKing I don't have a flat top yet, but soon. Thanks for your help, keep up the good videos and THANK YOU FOR YOUR SERVICE!
@@bobsmithsonrealtor absolutely. Reach out if u need help
Hey I purchased my first flat top and already seasoned it... Gonna make burgers on it, have you ever used beef tallow for your burgers instead of butter?
No but I should...I am going to start making it...
Just ordered the camp chef, do we need to season for the first time.
although it comes pre seasoned I added to it...I trust me to them...I have a review and season video on the Camp Chef when I first got it...
Thanks for the video. My Blackstone 30" is only a year old but my wife says she can taste the original Blackstone seasoning on her food and doesn't like it. It's it great shape. Probably only a couple dozen cooks. I'd like to wash that old seasoning out and re do with avocado oil. Do I just scrub with soapy dawn dish soap and re do? Thanks
Tough question... I would think that soap its self would not work...maybe a light sanding of sandpaper.. the patina you already have is probably pretty solid making it hard to remove.. by lightly sanded, definitely not bare metal showing I would think that you could attach new seasoning to it.. just a quick guess though. one other way is to just start using it more often with the oil you want and continue to re season every time either before during or after
@@TheFlatTopKing thanks for reply. I used the soap and a hard scrubbing with a stainless course brillo. Worked great
@@rickhoupt6933 good. Now just season with your oil and good to go might want yo be careful and don’t go crazy on cooking first. Might want to sauté veggies or something easy thats allows temp heat and oil to all come together before you add something tender like eggs or potatoes
@@TheFlatTopKing just did Italian sausage, peppers and onions. Wish I could share a photo. Absolutely perfect, and most importantly wife approved lol
@@rickhoupt6933 most importantly the wife approved is the single most powerful sentence in the language….