We've had our Blackstone since Christmas and have used it sparingly. I clearly did not season it and seal it properly because it is rusting bad. Anyone have any tips on how to stop the rusting process and return the flattop to an appropriate cooking surface??
I've put a picture for reference. This is after I've scrubbed a layer of rust off the top. (It does have some fresh oil on it so that's why it looks "wet")

I see you have a cover, is it stored outside or inside of a shop? Something about the metal covering creates a condensation? Then starts a surface rust. Mine does the same thing and it's in our shop with a metal lid. I have started using extra oil after cooking and scraping the bits and pieces off. I also heard there is a silicone mat that can help? I haven't seen one though

I do have a metal cover that came with the Blackstone. I also bought the soft cover that covers the entire grill. My sister-in-law got me the orange silicone cover. So I think I have everything you could possibly need.

When I first got the grill I seasoned it with the Blackstone seasoning/lotion according to their intro video. I even did it 5 times to be sure, allowing for 30 mins for everything to burn off. I then cleaned it after cooking. Again, according to the Blackstone website (in hindsight, I would just scrape the food off and not clean it). But I must have missed a step or three bc it's rusting bad.

So I did this at my father-in-laws suggestion about a month and a half ago. Was able to get *most* of the rust off. I spent like 45 mins scrubbing. Then I let it it burn for 15-20 mins to try to make sure no water stayed behind. And then reseasoned. And I still have rust. I'm not sure I've stopped the rusting process? Or do I have to scrub even harder (maybe get a heavier duty steel scrubber)? So I get every ounce of rust off?

Well not at the moment since I rarely use it bc of all the rust. My wife wanted some steaks for Mother's Day but I didn't want to cook with all the rust on it. But I've read about oiling it up after use like you would a cast iron. So once I have the rust under control, that is how I plan to leave it after every use

Sounds like you got the plan. Now is just the hard work of scrubbing it down. Good luck! We've all been there!

We're out of town this weekend but I'll probably spend the next Saturday working on it. Scrubbing it down the best I can. Any recommendations on steel wool scrubbers? Or just whatever Lowe's/Home Depot has?

I just bought some from Home Depot. The Elbow grease matters more.

happens to mine all the time if I don't use it for a few weeks. Too damn humid in houston. just keep scrubbing until you get all the rust off and reseason. good reminder..I haven't used mine in a few weeks....sigh...time to go check it LOL.

Go set it by the curb and then go buy a Big Green Egg. Thank me later.

The Griddle Blocks work really well for getting the rust off, but it's still going to require quite a bit of elbow grease. Once off, you need to re-season the surface, and after that; every time you cook, put a little vegetable or avocado oil on there and spread over the surface.