Griddle 101: When to Reseason Your Griddle
|
Hello Friends, I get tons of emails with pictures of griddle tops asking if they're okay, or if it's time to reseason. So I wanted to clear this up for everyone at once. The first thing to know: most of the time, it's totally fine. Blackstones don't always stay perfectly black. You're going to get discoloration spots and maybe some chipping over time, and that's normal. In my opinion—and backed up by the results of my recent survey—most of the time you can just scrape it down, burn off a fresh coat of oil, and keep cooking. If you want to go a step further, you can use a pumice stone with some oil to smooth things out, then burn off another coat. The time to actually reseason is when you see rust—flaking, orange rust. Not just some discoloration, since that's totally normal and it's never going to stay perfectly black. If you do run into rust, the pumice stone method will usually take care of it. If you want to go the extra mile and strip the whole thing down, you can do that with a wire wheel. I've done that a few times myself, but it's not always necessary. My video below goes over several examples of griddles and which ones I'd just keep cooking on versus which ones I'd reseason. I hope it's helpful! Keep on griddling, Johnny
|