I just got a blackstone and everything I read points to seasoning it. What was a nice grey/silver color is now black of course. Makes it non stick, protects, etc.

But it reminds me of my days working at Fuddruckers in College Station. We had two ~6' long commercial griddles that we cooked everything on. One was meat, the other was for bread and non meat stuff. Everyday, we cleaned it to a shiny silver using those big black brick things, there was no seasoning them. Food never stuck to it, and it obviously cooked a lot of food, every day, for a long time.

So why is a restaurant not doing seasoning a griddle? Or am I missing something?

Blackstone is using iron where Fuddruckers was most likely using stainless steel, which doesn't need seasoning.

aTm2004 said:

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Blackstone is using iron where Fuddruckers was most likely using stainless steel, which doesn't need seasoning.

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This exactly. Treat your Blackstone like a good cast iron skillet. There are lots of videos on YouTube giving you options on how to season and care for the cook top. Personally, I used this video to go by almost exactly. In my experience, caring for the Blackstone top is even easier than caring for a cast iron skillet. Do your homework and take good care of it and it will be easy to maintain. If you don't care for it properly, it will probably be hard to maintain.

aTm2004 said:

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Blackstone is using iron where Fuddruckers was most likely using stainless steel, which doesn't need seasoning.

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that was my first guess.. but googling seasoning stainless steel griddle points to the same thing.. to season it.

https://kitchencrews.com/how-to-season-a-stainless-steel-griddle/
https://thecookwareexpert.com/how-to-season-a-stainless-steel-griddle/
https://thenorthendbbq.com/cast-iron-vs-stainless-steel-griddle/


on and on.

Trust me when I tell you that if you don't properly season and care for your Blackstone, you will probably hate it.

tsuag10 said:

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Trust me when I tell you that if you don't properly season and care for your Blackstone, you will probably hate it.

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oh I know, it was the first thing I did.
I'm simply pointing out that in a commercial kitchen, we didn't do it, and while it would seem to be a material thing, there is plenty evidence of direction to season even SS griddles.

Ah. I understand. I thought you were debating if you really needed to do it or not.

I've never seasoned any of my SS pans because they don't need it. I get it to temp, put a little oil/butter in and cook. No issues.

For the restaurant, the fact it was used each day is why nothing was done to it. Even with the one where you used it for bread and other stuff, there was plenty of fat going on it.

62strat said:

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there is plenty evidence of direction to season even SS griddles.

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There may be plenty of evidence, but it's not quality evidence. There is zero need to season stainless and every reason to season carbon. I wish Blackstone would make and aftermarket stainless replacement griddle. My stainless griddle on our range is much easier to clean and care for, it's just not big enough for things I like to do on the Blackstone

As others have said - you don't need to season stainless. Plus, being in a restaurant odds are you have cleaning procedures that aren't as concerned about things like keeping seasoning on the surface as they are about ensuring you pass health inspection.