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Season bottom of Blackstone
There are differences of opinion about seasoning the bottom of a Blackstone griddle.
Seasoning provides a smooth cooking surface, but it also provides protection against rust and corrosion.
Some Blackstone owners do nothing to the bottom, while others season the bottom exactly as they season the top. Still others recommend high temperature paint.
Can you season the underside of a Blackstone Griddle?
You can season the underside of a Blackstone griddle in exactly the same manner in which you season the top of the griddle. Clearly, the only reason to do so is to protect against corrosion, as you are not using the bottom of the griddle to cook food.
Should you be seasoning the bottom of a Blackstone Griddle?
The only reason to season the bottom of a Blackstone griddle is to prevent rust.
If the Blackstone is in a place sheltered from bad weather, covered when not in use, properly maintained, and stored inside during the worst seasonal weather, it should develop only minimal rust on the bottom, and should not need seasoning.
What would seasoning a Blackstone Griddle bottom do?
The objective of seasoning a griddle bottom is to protect it from rust. Other alternatives include doing nothing, and relying upon careful storage and maintenance to prevent and remove rust.
Some individuals prefer to paint the underside of the griddle with high temperature paint like barbeque paint or firebox paint. If you opt to paint the bottom, select the paint carefully.
Some paints are rated for temperatures over 1000 F, which should be far above the temperature reached by the Blackstone in ordinary use.
On the other hand, paint not rated for high temperatures will simply burn off, creating a fire hazard and releasing toxic fumes. Another option is “cerakote” ™, a ceramic thin film coating capable of withstanding high temperatures, sometimes used by gunsmiths.
Rust on bottom of Blackstone Griddle
It is possible, over time, for the underside of a Blackstone griddle to develop rust. Removing rust from any part of the griddle is not a complicated task, but it does require a methodical effort.
To remove the rust, you will need:
A metal scraper;
Cooking oil with a high smoke point. One of the oils recommended in the instruction manual for seasoning the griddle would work well for this project. It needn’t be an expensive or exotic type of oil, since we only want to remove the rust;
Cloth or shop rags;
Steel wool or a grill stone to scour the griddle;
Heat-resistant gloves, like welding gloves.
1. To loosen the rust, heat the griddle on high for at least 20 minutes.
2. Let the griddle cool down for at least 15 minutes.
3. While wearing your heat-resistant gloves, scrape the entire griddle top to remove all visible rust and corrosion.
4. Pour 4 or 5 tablespoons of oil on the griddle top, and spread the oil using the cloth until you have coated the entire griddle top.
5. Scour the entire griddle top with the steel wool or grill stone to remove all traces of the rust that remain.
6. Wipe the griddle with clean cloth or rags.
7. Pour 4 or 5 more tablespoons of oil on the griddle top, and spread it using the cloth, recoating the top of the griddle.
8. Re-season the griddle.
Can you over season your Blackstone?
While it is not technically necessary to season the bottom of a Blackstone griddle, it is very important to season the top correctly, using a liquid cooking oil or cooking fat from the list recommended in the instruction manual that came with your Blackstone.
The top and the vertical edges of the griddle should be seasoned at least four or five times before use, and the griddle should be reseasoned occasionally after use.
Essentially, you want to season those parts of the griddle top that are in contact with food and grease, or exposed to the elements.
Final Thoughts
If you take basic steps to care for and protect your Blackstone, season it correctly, cover it when not in use and during bad weather, and store it indoors during the worst seasons, problems of rust should be minimal, and it should give years of good cooking service.
Robert is a certified Pitmaster, with over a decade of experience in smoking the best meats you’ll ever feast upon. He also has a Bachelor of Business Administration from the University of Texas at San Antonio. When he’s not researching technical topics, he’s most likely barbecuing in his backyard.