How To Clean A Blackstone Griddle?
QUICK ANSWER
Clean a Blackstone griddle while still warm by pouring water on the cooking surface, scraping off food residue with a flat-edge scraper, wiping clean with paper towels, and applying a thin layer of cooking oil to re-season. Avoid soap which strips the seasoning that protects the surface.
Blackstone griddles need different cleaning than typical cookware because the carbon steel surface relies on seasoning (polymerized oil) for its non-stick properties and rust prevention. Soap strips the seasoning; aggressive scrubbing removes it; water left to sit causes rust. The right approach maintains the seasoning while removing food residue. Here is the method for after each cook and for deeper cleaning sessions.
How do you clean after each use?
While the griddle is still warm (not hot), pour about 1 cup of water onto the cooking surface. The water sizzles and loosens food residue. Use a flat metal scraper (the kind that came with your Blackstone, or any 4-inch scraper) to push the water and residue into the front grease trough. Wipe the surface with paper towels until dry. Apply a thin layer of cooking oil (vegetable, canola, or avocado oil) with a paper towel, spreading evenly over the cooking surface. This maintains the seasoning between cooks.
How do you deep clean a Blackstone?
When the griddle has heavy buildup or you have grease accumulated for weeks: heat the griddle to high for 10 minutes to burn off food residue. Once cool enough to touch safely, pour water on the surface and scrape vigorously with a metal scraper. For really stuck residue, use a pumice stone (Blackstone Griddle Stone) with water. Wipe clean. The deep clean removes the existing seasoning and the surface needs to be re-seasoned (see next question). Do deep cleans every few months or when needed, not after every cook.
How do you handle rust spots?
Rust spots appear when the griddle gets wet without seasoning protection. Heat the griddle to high. Pour water on the rust area and scrub aggressively with a pumice stone or steel wool. Wipe clean. The rust comes off but takes the seasoning with it. Apply a thin coat of oil while still warm, let it smoke and polymerize, repeat 3 to 5 times to build a new seasoning layer. Severe rust may need light sanding with 220 grit sandpaper before re-seasoning. Always dry the griddle thoroughly after cleaning to prevent rust.
How do you re-season after cleaning?
Re-seasoning the griddle restores the non-stick surface after a deep clean or rust removal. Heat the griddle to medium-high. Apply a thin layer of high-smoke-point oil (canola, vegetable, flaxseed) with a paper towel, spreading thin and even. Let the oil smoke and polymerize (carbonize into a non-stick coating); about 10 minutes. The surface turns dark brown to black. Apply another thin layer of oil, repeat the heat cycle. Build 3 to 5 layers of seasoning for a robust non-stick surface. The whole re-seasoning process takes 1 to 2 hours.
Blackstone griddle cleaning preserves the seasoning that makes the cooking surface non-stick and rust-resistant. Water and scraping after each cook removes food residue without damaging the seasoning. Avoid soap which strips the protective coating. Deep clean only when needed (every few months) and plan to re-season afterward. With consistent care, a Blackstone griddle lasts decades and improves with use as the seasoning builds.
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