If you cook on a Blackstone long enough, you eventually run into the same problem everyone else does. The surface starts to look dull or sticky, food sticks in places it shouldn’t, and the whole thing just feels a little tired. The good news is this is easy to fix. When you clean a Blackstone the right way, the surface turns smooth again and the seasoning lasts much longer.
This guide walks you through the cleaning process I use at home. I’ve been cooking on griddles for years and these steps keep mine in great shape. Nothing fancy. Nothing complicated. Just a routine that works and won’t damage the steel.
Why Cleaning Matters More Than People Think
The number one issue I see on griddle forums is ruined seasoning. Most of the time it happens from over cleaning or cleaning at the wrong time. If you wipe the surface down correctly, you protect the seasoning instead of stripping it.
A well maintained Blackstone heats evenly and food releases better. You also avoid those weird sticky patches that show up after a few cooks. The trick is keeping the surface balanced. Too much oil builds residue. Not enough oil dries the steel. Cleaning helps you stay in that middle zone where everything just works.
The Tools You Actually Need
You don’t need a cart full of Blackstone branded stuff. I’ve tried most of it over the years and I always come back to the basics.
- metal scraper
- paper towels
- water in a squeeze bottle
- cooking oil (canola, avocado, or Blackstone’s oil)
- heat resistant gloves
- pumice stone made for flat tops (optional but helpful for deep clean days)
If you want to keep things simple, start with a scraper, paper towels, and a bottle of oil. You can cook forever with just those.
The Cleaning Method I Use After Every Cook
Cleaning goes easier when the griddle is still warm. Not blazing hot. Just warm enough that residue softens.
Step 1: Scrape Everything Down
Push loose food and grease toward the grease trap. Keep the scraper flat so you don’t gouge the surface. I do a couple of passes from back to front until the surface looks mostly clear.
Step 2: Add a Little Water
A thin stream of water loosens anything stuck on. You’re not steaming the griddle. You’re just helping the residue release. The water will bubble a bit. That’s normal.
Step 3: Wipe With Paper Towels
Fold a paper towel a few times, then wipe the surface clean. If it looks muddy or streaky, add another tiny splash of water and wipe again. Keep going until the paper towels come up light.
Step 4: Add a Thin Layer of Oil
I squeeze out a small line of oil and spread it with a clean towel. You want the thinnest layer possible. If you can see shiny pools, it’s too much. Think of it like seasoning a cast iron pan. Light coat. Even coat.
Mike’s Note
When the seasoning starts to look patchy, I add a few extra minutes to the cool down. Most people rush this part. Letting the oil bond slowly gives you a smoother finish the next time you cook.
The Deep Cleaning Routine I Use Every Few Months
If you see sticky spots that never wipe clean or uneven dark patches, it’s time for a deeper clean. Don’t worry. You’re not stripping the seasoning. You’re just knocking down buildup.
Step 1: Heat the Griddle
Warm it on medium. You want enough heat that residue softens.
Step 2: Use a Pumice Stone
Gently rub the stone across the surface with a little oil or water. The stone removes buildup without cutting into the steel. Light pressure works best. This step saves seasoning instead of destroying it.
Step 3: Scrape, Wipe, Season
Scrape everything off, wipe it clean, then add a new thin layer of oil. After a deep clean, the surface usually looks nicer than when the griddle was new.
Mike’s Note
If your scraper ever feels like it’s chattering, stop and add a tiny bit of water. That chatter is the scraper hitting dry steel. A little moisture fixes it instantly.
What Not To Do When Cleaning Your Blackstone
I see a lot of bad advice online. Most of it comes from people who cook once or twice and never learn how steel behaves.
- don’t use soap
- don’t use anything with a heavy grit
- don’t flood the griddle with water
- don’t pour cold water on a hot surface
- don’t leave thick layers of oil thinking it helps seasoning
These mistakes lead to rust, flaking, or sticky buildup.
How Often You Should Clean Your Blackstone
- After every cook: quick scrape, wipe, thin oil
- Every few months: light deep clean
- After high sugar cooks: clean a little more thoroughly since sugar burns and sticks
- After fish: clean right away since the smell can hang around
There isn’t a perfect science to frequency. You can feel when the griddle needs a little extra attention.
How to Keep Your Griddle Looking New
A few small habits make the griddle last much longer.
- keep it covered
- use a light oil instead of heavy oils that gum up
- avoid letting water sit on the surface
- re-season if you see bare metal
- ignore online hacks that promise mirror shine surfaces
Blackstone cooking rewards consistency more than anything.
Frequently Asked Questions
How often should I deep clean my Blackstone?
Most people only need a deep clean every few months. If food sticks or the surface looks cloudy or tacky, it’s time.
Can I use soap on a Blackstone griddle?
I avoid it. Soap strips seasoning and introduces residue that takes more work to clean off.
What oil works best for seasoning?
I use canola or avocado oil. Both create a strong bond and don’t get sticky.
Why is my griddle sticky even after cleaning?
Sticky spots mean there’s a buildup of oil. Do a light deep clean with a pumice stone and re-season.
Should I re-season from scratch?
Only if you have rust or major flaking. Most problems fix with a deep clean and fresh thin oil coat.
Key Takeaways
A clean Blackstone is easier to cook on and the seasoning lasts longer. Once you get the routine down, the whole process takes just a few minutes. I treat the cleaning step like part of the cook. It finishes the meal and keeps the griddle ready for the next one.
If you keep having trouble with certain foods sticking, check your heat zones and the way you spread oil. Sometimes the issue isn’t the cleaning at all. It’s just uneven heat. If you’ve got questions about that, I’ll cover it in an upcoming outdoor cooking guide.