Why Your Griddle Seasoning SUCKS - And how to fix it! FLAT TOP GRIDDLE SEASONING MISTAKES!

[@TheFlatTopKing]

Grab our Seasonings here....theflattopking.com/

[@traceyevans2757]

Nothing like a navy chef as a blackstone instructor. 10/10 man

[@D70340]

Neal, Amy, even a seasoned gridler him or her, needs a refresher once in awhile. Even myself, who has been griddling for many years, still loves watching your expert content. You nailed it!

[@TheFlatTopKing]

I appreciate that...cheers

[@I_am_the_big_dipper]

I'm an experienced griddler...... I am SO HAPPY to see this kind of content. We all need a refresher...familiarity breeds contempt....and we all fall prey to it. Thank you! Love & peace, griddles & grease. Andy

[@TheFlatTopKing]

Many thanks Andy...

[@The_Lonely_Texas_Pagan]

I love that "Love & Peace, Griddles & Grease". I hope you don't mind me stealing that.

[@jasongarcia7142]

Just got a new blackstone for fathers day!! I've learned so much from watching all your videos in the past couple days. You're so detailed, thank you so much!

[@oconnellbob]

Your Demos are so visual and so instructive. No one shows the does and don't like you do. You have truly earned the title "The Flat Top King"...but you already know that 😊.

[@TheFlatTopKing]

NO man I appreciate that...I just try to imagine what its like on the other side...What questions would Amy ask etc...we even argue over things like that because how novice she actually is...

[@crystalmorgan2439]

So I need to turn the burner's on high then add my oil

[@crystalmorgan2439]

And how many times do I do this at the beginning

[@Grogu01]

This needs more views!! No one has explained in depth these issues, thank you!! My griddle is sticky and everyone online says to burn the oil on the highest setting and I can’t understand why my grill is dry and dull and sticky

[@vernholio]

Thank you for putting this video together! I ran into nearly every issue you addressed here, after following the written instructions to season my new griddle. I now know what I need to do to get it right!

[@joelstolarski2244]

Yeah a bit here had mine real hot I’m trashed

[@projektxent]

I used that same avocado oil same brand in the spray can. I also use the grape seed oil. I also will say this is the BEST video on this topic I have seen. I am not a 2-3 video type of guy. I am a 30-50 video type of guy. I research everything like that. Outstanding sir

[@TheFlatTopKing]

Hey really appreciate….cheers

[@glittergirl5569]

I’ve been googling and you tubing so many Blackstone videos as I am a new owner of one. After it being outside & covered during the winter, it was slightly rusted but definitely fine. I fixed it up and it’s ready to cook. I overthink the seasoning and cleaning process but you make it so simple! Thank you!!

[@TheFlatTopKing]

Glad I could help!

[@spkendrick]

Man you covered everything!!! the griddle gets extremely hot!! long utensils are a must! your seasoning instructions were on point. 5 thin coats, letting each coat burn off and stop smoking before adding the next. thank you. Most people don't cover what type of oil to use and why you should use that oil.. they just tell you to use oil. the detail and thoroughness is very much appreciated!!!!! it makes a difference for people that aren't experienced on a griddle.

[@TheFlatTopKing]

TY

[@malcolmboynton7652]

thank you. i put my blackstone inside at first snow last fall. didn't clean properly. now stripping for a fresh start. good refresher video.

[@jamesduncan2408]

I’m a newbie. Thank you for this. Initially started off wrong and wondered why I wasn’t getting a season. After watching this I was able to see my mistake and correct it. I’m definitely a subscriber now.

[@TheFlatTopKing]

Glad it was helpful! Thanks for the support

[@davida428]

​@@TheFlatTopKing how do you feel about using Canola oil

[@mattleighow]

You do a great job of explaining and going in depth on your processes. You give the reasons why and why not to do certain things. Keep up the great work!

[@TheFlatTopKing]

Thanks bud

[@EdWard-ju2gh]

Great video, Good information. I agree I think 99% of the griddle season issues go back to "rushing" the process. In this day and age of instant gratification having to learn to be patient can be very hard. My first season was a complete disaster partly because I rushed it and partly because I didn't' understand that methods of seasoning 40 years ago are NOT the same as they are today. Your explanation of that made it seem like a no brainer, but there I was!! LOL> I appreciate you taking the time to do these videos even though they seem lengthy I think you've got it down to about as fast as you can disperse GOOD information. Again this goes back to having to learn the lesson of patience.

[@davidking4540]

I'm a new Blackstone griddle user . Just use it today and it was awesome. I love my griddle

[@garyanthony7034]

Hello from Canada Been following you since I got my blackstone and did your fried rice last night and was blown away. My family already wants it in a few days….lol Thanks buddy you are the best and I mean that. I have followed others and you are my number one moving forward

[@floydreiske7799]

Highly recommend his videos...he has been there and found the good and the bad and shows the way to avoid the bad...thank you Neal

[@TheFlatTopKing]

Well thank you Floyd...

[@aprildiamonds3581]

We just put my husband’s Blackstone together for Father’s Day! This was very helpful!

[@cherokeejack7757]

I was an executive chef and instructor at culinary college. The highest smoke point and does not go rancid like many oils is peanut oil. The Chinese with there high cooking temps have used it for years. We used it for all our griddles, cast iron pans for blackened Fish and Steal sauté pans for high temp fish sauté. Try it.

[@Parken26]

I use only peanut oil, for everything, also my deep frier, it is a very good oil.

[@jaredbaratono897]

Peanut or avocado. Peanut for everything that requires a high volume, or for curing/wiping down cast. 1/2 the price. 😀

[@tracylitsinger]

I was gonna ask about that, they use it in deep fryers, thank you..

[@kennethparks3568]

Just bought a 24oz bottle of Avocado oil at Walmart

[@guywiener6391]

I avoid peanut oil due to the high rate of intense allergies to peanuts. If I’m only using it for myself, no worries though. Just something to consider if cooking for others.

[@DavidMcOldgamer1]

Pay attention to this guy. I'm New to my Blackstone. I followed his instructions to cure my Blackstone and I'm following his recipes..Now I'm cooking like a BOSS !! THANK YOU!!!

[@TheFlatTopKing]

Hey I truly appreciate that David...thanks bud

[@BeauStanley]

Thanks for explaining the pitfalls. I have struggled to season the cast iron grill plates that are not even a flat top that I have had for years. This definitely helps me understand what I am doing wrong. I can’t wait to season my new griddle the “Right” way.

[@TheFlatTopKing]

Hey I appreciate that...cheers

[@AndTodaysProjectIs]

great video for us newbies for sure. It gave me an idea on my Member's Mark two burner griddle. I've read numerous reviews with people saying that the two burner does not evenly heat anything at all. Makes perfect sense and I wouldn't expect it to really especially if you cannot cover it to get everything to heat evenly in the first place. So I took my griddle and put it on my Somerset 32-inch 4 burner grill to season. I took it up to an even 500 to 600 degree temperature on all of the surfaces and then spray it down with a light coating of 100% pure avocado oil spray from Costco. Use your technique of spreading everything around evenly and then closing the grill and trying to maintain that 500 degree to 600 degree temperature throughout the burn-off. Man it really seemed to do an outstanding job and everything appears to be evenly burned in as I'm literally sitting here right now letting it cool down on the grill I wish I could send a photo of this somehow even on the outside edges of the griddle. I need to turn this thing around before it cools off and at least get one or two coatings on the outside edge of the rear splash guard. Anyway, your griddles are quite large so this is never going to work but those viewers who might benefit May benefit from a video of yours showing you doing an excellent seasoning using a larger grill on a smaller portable camping size griddle😊

[@5uck3rfr33]

Watched a bunch of your other videos. Wish I would’ve caught this one before I did my seasoning. On the 5th coat threw down a bit too much oil and while wiping it around oil splash up from a corner and got me right on one of my eyelids. Lesson learned. Then first cook tried one scrambled egg just to find out I had one small area that still was not non stick. Eggs still turned out good. Cleaning it was a pain. Followed your tips and now we’re cooking😂

[@TheFlatTopKing]

Dude...I promise...i know the feeling..its painful for sure...great to hear you got things going...griddle on

[@deannawilson1192]

Great video explaining not only how but the why’s of what your doing. So glad I found you before doing my new griddle. Thank you

[@CHATTERBOX3492]

I am a pellet grill, kind of guy… Just bought my first griddle… It is a 3 burner Traeger Flatrock.. I’ve been kicking around the idea of getting one, and although I have the money, the price is always been a deterrent.. With that said, when I found one already assembled on clearance at Home Depot yesterday & walked out the door with it for ONLY $405, well I think it was just meant to be.. That’s when I found your video and now I’m about to go out here and forget everything I know about cast-iron and see how good your advice works in real life… Thank you so much for this video you gained to subscriber

[@cedaroakfarm8596]

Great to see and review the care and feeding of the griddle. Watching your videos and applying to our griddlin is the key to success.

[@TheFlatTopKing]

Thank you bud....

[@robertbernal3180]

Very good information Neal. Glad that you made this video. My Blackstone griddle also is very light around the edges. Thank you very much Neal 👍 for all those tips.

[@TheFlatTopKing]

Thanks Robert...

[@codyprice0295]

New griddler. I did everything he mentioned (including burning my thumb in a paper towel) literally today before and while watching the video

[@SYBEX21]

I have stripped and re-seasoned many vintage castirons with modern oils (grapeseed). Never had an issue, but like you point out modern times. I have all the same conversations you are. After watching this video I'm glad I found it! Thank you for the content and info.

[@TheFlatTopKing]

Well I appreciate that Danny...Cheers

[@Moondoggy1941]

Doesn't Grape Seed oil go bad?

[@SYBEX21]

@@Moondoggy1941 It can if it sits for an extended time in storage. I use mine at least a couple of time a month (the dutcvh ovens, skillets daily) and Crisco and grapeseed oil have never gone rancid on me.

[@marcogonzalez3948]

Thank you soooo much!!!!! Followed your instructions on my new Blackstone. I decided to season it 8 times, patience patience

[@TheFlatTopKing]

Perfect...

[@charliehenning9864]

Congrats on your milestone. Your techniques and recipes are appreciated. Keep it up.

[@gmjmnap]

I can't say this enough, your videos are great. Pure and simple. Thanks!!!

[@TheFlatTopKing]

Wow, thanks!

[@colleenmckeeman1342]

Excellent advice for all sorts of condition of a griddle.

[@olddawgdreaming5715]

Thanks for sharing with us Neil and Amy. Great tips for seasoning the griddle. Fred.

[@TheFlatTopKing]

Thanks Fred...

[@jakespencer8077]

Great informative video Neal. There are so many videos on how to season griddles and very little experience. Yours is legit! Keep it up brother!

[@TheFlatTopKing]

Hey I appreciate that Jake...really try to see it from newbies perspective

[@cathywaterstradt7200]

Thank you. I haven't had my griddle long but I did not season before I started using it. This has helped so much now I need to go and season my grill the proper way. I was doing it thru my cooking and when I cleaned it. I would clean put oil on and close it up. I was not heating my oil to season as you just did. Again thank you for showing and explaining everything you just did.

[@TheFlatTopKing]

Glad it was helpful!

[@tddtv]

You didn't show how much oil to initially apply. You talked about after you apply it, keep applying thin layers but how much did you actually dump on the bare brand new griddle the first time? Do you dump a little more than a super thin layer? or just super thin like I've seen you do in this video for even the very first layer

[@TheFlatTopKing]

because each person has different griddles and sizes...If I said 4 tablespoons that would not be fair to everyone..use just enough to cover and wipe excess off...dont let it pool...you will use more in the beginning as the end...but your towel will have more oil in it than in the beginning as well...so that extra oil helps not use as much

[@bakingnanaskitchen4799]

Thanks for the tips. I don't use my BS as often as I should / could. I just went out and checked it and it is smooth as glass except for 2 edges (right and left) which are a little sticky. I will re-watch the video on how to correct that. When working in a commercial kitchen, those flat tops are used all day, everyday. Plus the heat source is entirely different. They are a totally different animal. Plus, I didn't actually do any deep cleaning, that was done for me. There were never any sticky spots, but like I said, they are in constant use. All I had to do was clean as you go. The first mistake I made at home with my BS was not cleaning it well enough while warm. Cleaning a warm flat top well, and not leaving anything on there to cool and gunk up makes a world of difference. Not wanting to waste propane I shut it off and thought, "I'll clean that after dinner." Most videos don't show the cleanup during and after cooking. I know it is a time constraint but it is really important. You are a good teacher, Neal. Thanks.

[@TheFlatTopKing]

Thats a really great comment...thank you

[@gharv1313]

Excellent tips Neal! Since day 1 I’ve kept up after the cleaning and been very fortunate it has held up great! . Closing in on 100 k, can’t wait till that happens for you ! Absolutely deserve that plaque for your wall! Thanks again for all the great videos. Cheers brother 🍻

[@janethutton572]

If you use a lower smoke point oil the outside, if they get to 400 can be seasoned, so it just depends on what the temperature on your outside borders get to. Nine happens to be seasoned because it gets hot enough.

[@curtdunlap6818]

Great advice! Less is more when it comes to seasoning. I learned that the hard way with my cast iron cookware over the years. My remedy was just to cook it out! I guess I didn't let mine get that bad, but after a fry or two, it was back to normal! I have Wagner and Brand WhoKnowsWhat (old Lodge maybe) skillets that eggs and pancakes just slide right out! I like using peanut oil myself, except for pancakes. They gotta have butter!

[@TheFlatTopKing]

Absolutely...thanks Curt

[@lizdimps1498]

You should look up the science of how oil polymerizes. A low smoke point at the first seasoning layer is optimal. Flax seed oil does have a weakness of becoming a hard polimer which can crack and flake. So a slightly softer polymerizing oil is preferable. But you DO want the oil to smoke so that it converts from a monomer into a polimer. A lower smoke point oil converts at a lower temperature than a high smoke point oil. This is safer and can prevent warping your grill.

[@aidanknight]

Was just coming here to say the same: You want a low smoke point oil for the polymerization. This is why grapeseed (420 F) will work better than avocado (520 F). Canola, peanut, olive oil are all good candidates.

[@TheSaw410]

​@aidanknight used canola on mine first. Then cooked with it the first time, now peanut because cheap. Next year I'll clean & repeat.

[@danc7904]

Was just checking the comments for this. Blackstone's recommended oils for seasoning are all low heat.

[@dbecker33]

Perfect timing! Just got my Traeger! And I think I need to fix my seasoning😂

[@TheFlatTopKing]

Heck yeah..thanks..

[@TylerPoppe]

I hear you on the Traeger Seasoning and I'm sure it's all in my head, but man did it do wonders to my flatrock. I have quite a few Cast Iron and Carbon Steel pans and have always done Grape Seed Oil or Peanut Oil and they have been great, but I really felt like the Treager seasoning actually went a little further. Like I said, I'm sure its all in my head but it was a small price to pay to get that result. Felt like my traeger has better seasoning then some of my pans that have had a few years of cooking vs the traeger only having a month.

[@CAyellowtail]

Been on grape seed oil for almost everything in the kitchen around here for years now. It's a great, healthy, versatile oil. Good info in this video bud

[@TheFlatTopKing]

Absolutely...thanks

[@angixm]

I only use beef tallow to cook with on my Blackstone!! It’s beautifully seasoned. 🙌🏼 I used my avocado oil only (it’s high heat and it had been used in my deep fryer once or twice) for the first time seasoning. I kept it thin but if you make a mistake it will fix it as you cook on it. I then rinsed with water only just like I do for my cast iron and then let it dry with the heat so there’s no rusting. 👍🏼

[@TheFlatTopKing]

Sounds great!

[@malcolmboynton7652]

another great video. one suggestion to the folks like me who didn't buy the high end spatulas and dough scraper. soften the corners with a file or grinder so you don't mess up the season you worked for and want to maintain.

[@chriscarter7182]

Wow, I was going to suggest the same thing, you just said it before me! I have a spatula in my rv that I haven’t previously used and didn’t notice the sharp edge’s. I used it in one of my favorite cast iron skillets and immediately felt it digging into the seasoning. I put it down and didn’t use it again until I got back home and could remove the burrs, sharp edges and other various dingleberry’s. It also had a curved front edge which resulted in a very small contact point and made the scraping action more aggressive. I ground off the curved edge and filed the edges and it ok now.

[@TheFlatTopKing]

$11 dollar per spatula...

[@spoonclink5822]

I heard y’all say you’re not perfect and we’ll I can agree for the both of you. But damn, this is platinum to gold in terms of seasoning cast iron-content. God bless

[@TheFlatTopKing]

I truly appreciate that...really..thank you

[@DS-xl1ro]

Great video on seasoning the griddle. So many ways to do it. It can get mind boggling for some. I missed Mrs. TFTK's interaction. She's a great part of your show. 100K subs in 2 weeks or less!

[@TheFlatTopKing]

Yeah...im sure the 100k she will have to make another debut..ahahaha

[@prestonmcc64]

Thank you for all your tips and tricks

[@TE5LA-GAMING]

I have a Lodge Texas skillet I bought from Walmart. I took a grinder and ground the pebbly texture down and made it smooth. Once I got a good season on it, I can now use soap and chain link scrubber and it doesn't affect the seasoned surface at all.

[@chadwohlgemuth849]

Just seasoned mine. Thank you for the video. Very descriptive and helpful

[@TheFlatTopKing]

Awesome...thanks

[@DrLauraRPalmer]

This was incredibly informative. I was guilty of a few things. I’m a pro now and ready to rock and roll!

[@TheFlatTopKing]

Glad it was helpful!

[@4gClearWimax]

Great video it went over everything I experienced and was so helpful to fix my problems. I’m glad you zeroed in on the fixes to get me up and running again

[@TheFlatTopKing]

Well I appreciate that...cheers

[@EricMurilloProductions]

Thanx man. Know your videos help a lot!!!….keep on crushing it

[@chasbutturini2674]

I heard the Waltwins mention you several times in their videos. You are the man Neil because you teach so well. Rock on!!!

[@TheFlatTopKing]

Thanks so much....Great Guys for sure....we have become good friends over this process...

[@jonathanlunsford1]

Go navy beat army. I was a FC on the uss lake Champlain. I just got my first black stone at Christmas. Your video helped. Plus you say oil right. I’m from southern Appalachia. Go Dawgs

[@TheFlatTopKing]

First thanks for your service...I appreciate that..cheers

[@BPRescue]

I am a "by the book" type of guy. It may be marketing, but Blackstone states their seasoning is also a conditioner. So, it can be used every couple months if someone rarely uses their griddle, or my plan is also to use it in winter after I lose the fingers through frostbite. Additionally, if you have some form of issue with the griddle, I have found the manufacturer asks fewer questions and more flexible in warranty replacements, even out of the period when you follow their recommendations. This holds especially true when it's their own product, like seasoning. So, $10 actually is not too bad, especially after you just spent hundreds... Thanks for your channel, it has made my griddling quite successful! Especially smashburgers, which like everything, you explain well and no other site has equalled.

[@TheFlatTopKing]

Really appreciate both parts of the comment

[@d1027j]

i found your information very informative. The only thing i didnt get was what temp I should use? Thanks again from one sailor to another.

[@TheFlatTopKing]

Thanks for your service...I don't mentioned temps because it matters what oil you use....All oils have different smoke temps..

[@PattyCakeJake]

Loving this channel. Fantastic content and very helpful. Keep up the great work!

[@TheFlatTopKing]

Much appreciated!

[@gd3design63]

I just got my first blackstone yesterday. Got it used...and rusty. Your videos have been great. Very helpful, thanks!

[@TheFlatTopKing]

Great to hear!

[@frankbonfilio7443]

Great information. I got a Weber 2 months ago. I followed your seasoning tips and it worked great. I do have one small spot, about the size of 2 quarters show up. Not sure if I had a "low" quality spot of seasoning there. I will use some of your tips. I also need to get an infra-red thermometer. While the Weber heats fairly evenly I have some variations in temp.

[@TheFlatTopKing]

Absolutely...just pay attention to those areas and keep cooking on those spots to help out...it will work out for sure

[@mokush4me412]

Wife said she’s buying me the Blackstone Culinary for Father’s Day.. I’m about to watch all your videos. New subscriber 👍🏿👍🏿

[@TheFlatTopKing]

Hey Congratulations and Happy Fathers Day for sure....and thanks for the support...reach out if we can help

[@alexreadsthings5677]

This is amazing. I bought a lodge griddle and am trying to learn how to use it

[@TheFlatTopKing]

Awesome...

[@BelindaTN]

I have found through out my years of cooking with cast iron skillets, that any fat, be it animal or plant oil that is put on the pan and stored without baking that fat into a seasoning layer, will go rancid if you store it very long without using it. I no longer season with bacon grease due to most bacon has sugar in it now. Sugar makes a sticky mess, lol. I usually just use lard for my cast iron. My momma often used the crisco shortening, but since I don't cook with that anymore, I don't keep it around. Peanut oil makes a good and stable seasoning on the cast iron, but I stopped using it due to people in the family that have peanut allergies. The key is to NOT to let the grease or oil set on the pan or griddle for long periods. Cook it down to a coating and it won't go rancid. I wish there were stainless steel griddles, then we would not have to worry so much about it rusting. But it may not cook as well either. Great video and explaining the seasoning process of griddles. I have been thinking I would like on for our outdoor grill. I could cook a lot of bacon all at once and not mess up the kitchen or oven. Bacon is soooooo messy.

[@Kben01]

I use the exact same grapeseed oil and it works amazing.

[@TheFlatTopKing]

Yes....

[@momto7ify]

I bought the Blackstone seasoning and used it. Mine turned out great . I have grape seed oil but have not used it yet on the griddle yet . Love your videos . My problem was having a level place to put my griddle before we got the patio done. Unfortunately it is still not completely level 😕 they are working on finishing the patio today hope they get it done 👍 🙏

[@TheFlatTopKing]

Yeah that would be hard...thanks so much for the support LInda

[@leah-dz2hm]

I always love and enjoy each of your videos you have the greatest tips and tricks and your spices are da bomb. Thank you!

[@TheFlatTopKing]

Hey thats great to hear...thank you...working on the Smoke that now

[@krfrench55]

Extremely thorough instruction, thanks

[@TheFlatTopKing]

Glad it was helpful!

[@roozy64]

Thanks for the info.... I just picked up my first griddle, on sale... a $397 28" Blackstone Pro Series. It was the last one. $180. I'm doing the initial season right now. I sprung for a $10 Blackstone jar, but I'll go with your oil suggestions in the future. So far, I'm on my 3rd thin oil season round. It's looking pretty good so far. I guess my first cook may tell me more.😮

[@TheFlatTopKing]

If you need help just reach out...cheers

[@lancedean5987]

Great video, I have to find time to reseason my griddle top, glad to watch this helpful video!

[@TheFlatTopKing]

Yes sir...

[@Swon148]

great video sir! just got my first blackstone and this helps a ton!! thank you.

[@TheFlatTopKing]

Glad it helped!

[@dustyacres]

Nice, quite a bit of information. Thanks can't wait to get my first griddle and have been binge watching your channel

[@TheFlatTopKing]

Hey I appreciate that...cheers..reach out if we can help

[@ips7125]

I worked a line order cook for years. We never used oil when cooking. At the end of the night, we scrapped it down grabbed the fryer basket and waved it over the griddle for oil. Then used a stone to clean it, scrapped that down and called it a night.

[@jasonbullard7525]

Wife and kids bought me a my first blacksone for christmas, never owned one, Thanks for the videos it helps. Ive season my griddle and hope i did it right lol. I seasoned with blackstone seasoning that you can buy for blackstone. I put 5 layers on it, did the process and griddle isnt getting black all over like some videos ive seen and what the blackstone seasoning shows on can after process. I figured it may not get black all around cuz it doesnt get that hot around edges, also thought its hard to get to that point since its cold out.

[@TheFlatTopKing]

Unfortunately its the design on most of the Blackstones...they do not cook or heat evenly...Im sure they sell enough of them that its not an important issue for them....other manufacturers have nailed it...along with true low temps...they say over time the griddle will blacken over time...I disagree...I have heavily used 2 different models....and mine never did season the edges...

[@jasonbullard7525]

@@TheFlatTopKing Thanks for the reply, love watching your videos I will continue watching them for different foods to cook this spring and summer.

[@melovemusic69]

Make sure your griddle or grill is level. Seasoned my griddle accessory with my CB commercial series and wasn't quite level. Caused it to be thicker on one edge where it pooled a bit.

[@russelljones3171]

Great job Neil!!!!! Great video

[@whatsurprob3640]

The Weber 28inch griddle tell you in the instructions to make sure to season your griddle before use. I just bought one.

[@TheFlatTopKing]

I have one as well...we seasoned ours before use..

[@ShainaReed30]

Super informative and helpful video! 🙏🏼

[@frankarmitage776]

Great tips and advice. Thanks 👌

[@TheFlatTopKing]

Thanks Frank...

[@JaimeRestrepo61]

Just bought one. Thank you!!

[@TheFlatTopKing]

Awesome

[@saebuilders]

Great video bro! I thought I knew what I was doing before I watched it, now I know allot more!😅

[@TheFlatTopKing]

Glad I could help!

[@bradcampbell624]

These instructional vids are great.

[@TheFlatTopKing]

Thanks Brad...

[@chrisabcdefg8171]

Great stuff here! I was just "attempting" to re-season my Blackstone 22" yesterday as I sanded it all down and put it in my Weber Genesis II to season. It came out nice but the only issue is I used an Olive Oil (suitable for cooking). So you got me wondering about Olive oil so I'll sand that layer down and get some Grapeseed or 100% Avocado oil and do it again. So what's the perfect temp then about 450? And nice when seasoning it this way is the entire surface is the same temp so the sides can be seasoned.

[@Robert-Harleyville]

Another great video and very informative for us newbies. Thank you...

[@TheFlatTopKing]

Yes sir...thank you

[@npm1421]

I use tallow for seasoning and it work great

[@tomfish4410]

This guy is awesome! Very educational!

[@TheFlatTopKing]

Thanks Tom....

[@klaritydawn]

Thank you both so very much. I am only used to my Treager so this is ALLLL new to me. From what you've shown me...maybe I didn't allow my seasoning time to do it's job. I DID wait until it stopped smoking but it was super windy and it only took idk, maybe 8 to 10 min? First time cook last night, and it was a big breakfast...seemed ok but like you both said, learning temps is important. Mine isn't slick at all but maybe it will in time??? Idk...just freaked out a bit. Not an inexpensive product besides I will cry if I ruin it. I DID have those what looked like Rust streaks after dine cooking. Ugh.❤

[@TheFlatTopKing]

the rust streaks could actually not be rust..could be unburned oil leftover...as you use your griddle more it will go away..maybe just turn griddle on and brun that top coat off...

[@klaritydawn]

Oh THANK YOU. Wish I'd seen this before yesterday 😮. I actually did the oil and brick and cleaned it with water, and seasoned it all over. Guess what? It looks EXACTLY the same as it did first time! I'm seriously ignorant about this griddle business but I'm trying. ❤ Again...thank you for the advice...thi k I'll try it your way a few times and see if it works out.❤

[@texasghost-rider]

Love your videos brother! You explain very good.

[@TheFlatTopKing]

I appreciate that...

[@Majeskty]

Just purchased my first Flattop griddle, BLACKSTONE 2 burner 28”. I did my seasoning and did 5 treatments, however I did have some wind that day and not sure if the edge’s were not getting hot enough because they didn’t blacken like the middle to 2-3 inches from edge. I have ordered some wind shields for my griddle. I would like to know if you would suggest doing another seasoning session ‘JUST’ for the edges that didn’t get the black conditioning? Thanks, very nice video’s you are producing!

[@20Redram00]

Great video very informative thank you

[@TheFlatTopKing]

Glad it was helpful!

[@stevedimartino683]

Thank You for Your help.

[@charliehenning9864]

Very well said. It worked. Thank you.

[@TheFlatTopKing]

Glad it helped

[@moorefamily4374]

Debating between a stainless or carbon steel grill-top for a Camp Chef Everest 2x. There are VERY few carbon steel ones that are 23x16 with a good drip tray...and I do see a number of stainless ones. Bottom line is, as a cast iron user, my guess is that a carbon-steel flat top will season-up better than a stainless surface. Am I right? Right now, the closest thing I can find (again with a drip tray), is the "Onlyfire Universal Cast Iron Cooking Griddle."

[@youmbgtube]

I just got a Weber Crafted griddle for my Weber Searwood XL 600 pellet grill. It is a high carbon steel griddle so needs to be seasoned. I have seasoned a couple griddles before and know to use just a light coat of grapeseed oil. Weber recommends to season at 450-500F. The color of the seasoning looks great but the surface seems to be getting rough even after one seasoning. Weber help line says this is normal - what do you think?

[@TheFlatTopKing]

thats goes against everything we think we know...my seasoning it it should get smoother...I think maybe throw some more coats on it...maybe up to 5...cant hurt it...

[@youmbgtube]

@@TheFlatTopKing I the back of my mind I’m wondering if the ash from the pellets is doing something?

[@TheFlatTopKing]

@@youmbgtube that may be well and true for sure. I have a pellet pizza oven… the ash is crazy in it. I can definitely see that. Is it whole of half… I say that because my 22in Blackstone i seasoned in my oven. Maybe an option. What about a gas grill

[@youmbgtube]

@@TheFlatTopKing Love your help in the videos and with this issue. There is definitely debris on the surface. I called Weber and they are going to replace the griddles. I do have a NG grill and will do the seasoning there.

[@melonhead49]

I think I will throw a party with the kids & wife when you hit 100k. You deserve it man.

[@TheFlatTopKing]

Heck Yeah...I truly appreciate that....

[@lorrieshearer3810]

I've saved this video to look back again lol. I purchased one, so far love it. Used it once so far had a problem with BBQ sauce. It burnt on and literally had to chizzle it off. Do i use BBQ sauce and how do i use it

[@TheFlatTopKing]

Your on the right track...i have a video called Step by Step how to clean sticky foods off a griddle...shows all you want to see

[@GavinAce176]

Thanks for the video FTK. I just bought a Slate. Question, should I let the grill completely cool down between seasons? I’m going to season a few times before cooking with it even though it’s preseason. Thanks!

[@afro208]

I've watched a lot of these vidoes and yours are the best in terms of explanation , Even better than the Blackstone channel! My only point would be you can easily rotate the plate so there is no reason to have a light area at the back. Rotate the plate between each application. Use heat gloves!

[@TheFlatTopKing]

Hey i appreciate that....I would caution....this can not be done on this griddle...the legs will not fit..the front two are different from the back to...BUT even if you could...you would have to do this often to keep it seasoned...completely understand the idea though

[@afro208]

Is this video on the Pit Boss or Blackstone? I assumed Blackstone . I can do it on my 28' Blackstone, and my mate does his on his 36' but not sure on exact model. As per the video 'How To Season a Blackstone Griddle with Todd Toven' at around the 6:30 min mark. 3 seconds to rotate.@@TheFlatTopKing

[@Grunttamer]

I don’t cook on mine as much as I would like and I live in a very humid environment (Arkansas). The best thing I’ve done was try a product called “buzzywax” and then ended up making my own by mixing cosmetic grade beeswax and grapeseed oil. For a while I would do a seasoning cycle before and after cooking. Now after a full year of that I don’t do the before and after, I just use whatever cooking oil and keep it clean. I will use the wax mixture before winter storage.

[@TheFlatTopKing]

Very interesting...thanks bud..