How to Clean a Blackstone Griddle and Remove Rust

Step-by-step instructions

Step 1: Decide whether this is first-use, routine, or rust cleaning

A new unseasoned cooktop receives an initial wash as directed in the setup guide before seasoning. A routinely used black cooktop usually needs scraping, controlled hot water, wiping, and a protective oil film. Orange corrosion or flaking failed seasoning requires a restoration process and complete reseasoning. Do not sand a healthy seasoned surface merely because it is not shiny.

Step 2: Scrape after cooking while residue is manageable

Turn the burners off and let the surface cool enough to work safely while it remains warm. Push crumbs and grease toward the rear opening and grease cup with a scraper held at a shallow angle. Use even strokes rather than driving a corner into the steel. Empty large food pieces before they harden around the grease channel.

Step 3: Loosen stuck food with hot water

For cooked-on residue, Blackstone recommends applying some water while the griddle is still warm so steam softens the material. Use a small controlled amount of hot water and keep your hands away from steam. Avoid dumping ice or a large amount of cold water on very hot steel; sudden cooling can cause thermal stress and splatter grease.

Step 4: Use a griddle pad only where needed

Move a non-metallic griddle scouring pad across stubborn areas with tongs or its handle. Scrub gently enough to preserve sound seasoning. Pull the loosened water and residue toward the grease opening, then absorb what remains with paper towels. A clean surface should feel smooth enough for cooking, but the towel does not need to stay perfectly white.

Step 5: Dry the cooktop completely

Wipe off every visible pool and pay attention to corners, edges, the grease channel, and the area near the drain opening. Brief low heat can evaporate a thin moisture film if the griddle remains supervised. Turn the burners off again before oiling. Water left beneath a cover or food hood invites rust.

Step 6: Apply a very thin protective oil film

Place a small amount of high-heat cooking oil or Blackstone seasoning product on the warm steel. Spread it over the cooking surface, sides, and exposed edges with folded paper towel held in tongs. Continue wiping as if trying to remove the oil; a thick wet layer becomes sticky, smoky, and uneven instead of forming better protection.

Step 7: Clean the grease cup and exterior

When grease is cool enough to handle, remove the rear cup, discard or seal its contents, and wash the cup or replace its liner. Wipe the griddle body with a non-abrasive cloth and mild detergent, keeping liquid away from burner ports, ignition parts, regulator connections, and controls. Never let grease accumulate against a hot firebox.

Step 8: Remove surface rust only when present

For corrosion, follow Blackstone's rust procedure: heat can help loosen rust, but use heat-resistant gloves and work in a ventilated area. Scrape loose corrosion, turn off the griddle, let it cool to a workable temperature, and use cooking oil with Blackstone's approved grill stone or current recommended abrasive. Blackstone's support guidance also lists steel wool or medium-grit sandpaper for rusted areas. Remove every loosened particle with repeated oil-and-wipe passes.

Step 9: Reseason after rust restoration

Rust removal exposes steel, so routine wipe-on oil alone is not the final step. Apply a very thin seasoning coat to the complete cooktop, heat until smoking stops, and repeat according to Blackstone's seasoning instructions until the surface develops an even dark protective layer. Keep each coat thin; puddled oil can produce soft, flaky buildup.

Step 10: Cool, cover, and store dry

Let the unit cool completely before placing on its hood or fabric cover. Store in a dry location and keep rainwater from pooling on the cooktop. A cover protects from debris, but covering trapped moisture can accelerate corrosion. Check the surface after long storage and renew the thin oil film when it looks dry.