7 Shockingly Simple Steps To Clean Your Blackstone Griddle Like A Pro In 2025

Maintaining a Blackstone Griddle is the single most important factor for its longevity and performance, yet many owners use outdated methods that damage the crucial seasoning layer. As of the current date, December 15, 2025, the best practice for griddle cleaning has shifted from harsh scrubbing to a more nuanced, heat-and-steam-based approach that preserves the non-stick surface, making your clean-up routine faster and more effective than ever before. This comprehensive guide breaks down the essential daily routine, the necessary deep-cleaning treatments, and the critical re-seasoning steps.

Forget spending an hour scraping away burnt residue; the secret to a pristine Blackstone lies in cleaning it while it is still warm, utilizing the power of steam action and a few specialized tools. By following this expert-backed, step-by-step process, you can ensure your flat-top remains perfectly seasoned, rust-free, and ready to cook anything from smash burgers to fried rice with professional results.

Essential Tools and Materials for Blackstone Griddle Maintenance

To achieve a professional-level clean and maintain your griddle's topical authority, you need more than just a paper towel. The right equipment makes the difference between a quick wipe-down and a frustrating, hours-long battle with stuck-on food. Here is a complete list of the essential entities you should have in your Blackstone cleaning arsenal:

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• Griddle Scraper / Metal Spatula: A sturdy, wide metal spatula or a dedicated griddle scraper is the primary tool for removing large food debris and grease.
• Squeeze Bottle: Essential for applying hot water to create steam action, which is the most effective way to loosen stuck-on food.
• Blackstone Griddle Cleaning Kit: Often includes a scraper, handle, and high-heat griddle cleaning pads or scrubber stones.
• Grill Brick (Pumice Stone): Crucial for deep cleaning, stripping away rust, or removing heavily carbonized areas without harsh chemicals.
• High-Heat Griddle Pad/Scrub Pad: Used with tongs or a handle for scrubbing the warm surface.
• Blackstone Seasoning Oil: A high-smoke-point oil (like flaxseed, vegetable, or a proprietary blend) is necessary for the final protective layer.
• Paper Towels or Lint-Free Cloths: For wiping up oil and water, and applying the final seasoning coat.
• Mild Dish Soap & Water: Only used for initial cleaning of a *brand-new* griddle or for an extreme, rare deep clean (never on a well-seasoned surface).
• Degreaser (Optional): For cleaning the exterior or the grease trap, but never the cooking surface itself.

The 5-Minute Post-Cook Cleaning Routine (Daily)

The most important part of "how to clean blackstone" is the routine you follow immediately after cooking. This ensures the seasoning remains intact and prevents food from hardening into a stubborn mess. This process should be done while the griddle is still warm.

Step 1: Scrape Off Major Debris.

While the griddle is still hot—but not screaming hot—use your metal spatula or griddle scraper to push all food scraps, burnt bits, and excess grease into the rear grease trap. Angle the scraper slightly to avoid damaging the seasoning. This initial scrape is the foundation of a quick cleanup.

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Step 2: Deglaze with Hot Water and Steam.

Turn off the burners and let the griddle cool slightly. Using a squeeze bottle, squirt a small amount of hot water onto the cooking surface, focusing on areas with stuck-on residue. The water will immediately vaporize, creating steam action that lifts and loosens the remaining food particles. Be cautious of the steam and splattering water.

Step 3: Scrape and Wipe Clean.

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While the surface is still steaming, use your scraper again to push the loosened residue and dirty water into the grease trap. Repeat the water and scrape process until the griddle surface is mostly clear. Use a wad of paper towels held with tongs or a spatula to wipe the surface dry.

Step 4: Apply a Maintenance Coat of Oil.

The final, critical step is to protect the surface. While the griddle is still warm, apply a very thin layer of seasoning oil (Blackstone oil, vegetable oil, or flaxseed oil) to the entire cooking surface. Use a paper towel or a lint-free cloth to spread the oil evenly, wiping off any excess. This thin coat of oil protects the griddle from moisture and maintains the seasoning.

Deep Cleaning, Rust Removal, and Restoration (The Grill Brick Method)

Over time, even with regular maintenance, you may notice areas of uneven seasoning, flaking, or even rust spots, especially if the griddle was exposed to rain. This requires a more aggressive deep cleaning method to restore the surface.

When to Deep Clean:

• If you see flaking or peeling seasoning.
• If rust spots begin to appear.
• If food is consistently sticking, even after the daily routine.
• For a very rare, extreme clean, you can use a baking soda and water paste, but this is a last resort as it can strip the seasoning.

The Grill Brick Restoration Process:

The most effective and popular method for restoration is using a grill brick, also known as a pumice stone.

1. Heat the Griddle: Turn the burners on medium-low heat. The griddle should be warm, but not so hot that it burns your hands if they were near the surface.
2. Scrub with the Grill Brick: Use the grill brick and gently scrub the entire surface, or focus only on the rusty and flaking areas. The brick will grind down the carbonized layer and rust, bringing the surface back to bare metal or a smooth, clean base.
3. Wipe and Clean: Scrape away the residue created by the brick. Wipe the surface clean with paper towels.
4. Immediate Re-Seasoning: Because the grill brick has stripped the protective seasoning layer, you must immediately proceed to the re-seasoning process to prevent flash rust.

The Critical Step: How to Re-Season a Blackstone Griddle

Re-seasoning is the process of baking multiple thin layers of oil onto the surface to create a durable, non-stick, and rust-proof coating. This must be done after a deep clean, or if your griddle is brand new.

Step 5: Apply the First Layer of Oil.

Ensure the griddle is clean, dry, and free of any debris. Turn the burners to high heat. Once the griddle is hot, apply a small amount of seasoning oil—about 1-2 tablespoons—to the surface. Use a paper towel held by tongs to spread the oil across the entire cooking surface, including the sides. The key is to wipe off as much oil as possible, leaving only a microscopic, thin layer. Too much oil will result in a sticky, gummy surface.

Step 6: Burn Off the Oil.

Allow the griddle to smoke. This smoking process is called polymerization, where the oil bonds to the metal. Wait until the smoke completely stops, which indicates the layer is fully cured. The surface should turn a dark brown or black color.

Step 7: Repeat the Process.

Repeat Steps 5 and 6 at least 3 to 5 times. Each layer should be applied only after the previous one has fully cured (stopped smoking). This layering builds up a robust, protective seasoning that is essential for a truly non-stick Blackstone Griddle experience.