What Is Blackstone Griddle Seasoning Made Of: Quick Guide

Blackstone griddle seasoning is a food-grade blend of vegetable oils and beeswax.

If you have ever asked what is blackstone griddle seasoning made of, you are in the right place. I have seasoned many flat-tops, from brand-new Blackstone griddles to rusty flea market finds. In this guide, I explain the ingredients, the science, and the best way to use them. You will learn what works, what fails, and how to keep your griddle slick and strong for years.

The core ingredients explained

When people ask what is blackstone griddle seasoning made of, the short answer is this: it is a simple blend of food-safe oils and a touch of natural wax. Most bottles labeled Blackstone Griddle Seasoning & Cast Iron Conditioner use vegetable oils such as soybean or canola. Many formulas also include palm oil and beeswax. The exact blend can change by batch. Always check the back label.

Here is what each part does:

Soybean or canola oil: Neutral taste. Good smoke point. Builds a hard base.
Palm oil: Stable at heat. Helps even out the coat.
Beeswax: Seals pores. Adds water resistance. Helps reduce sticky spots.

There are no petroleum products. No strange solvents. Just food-grade fat and wax. If you are still not sure what is blackstone griddle seasoning made of, think of it as a conditioner that hardens into a thin plastic-like shell when heated.

Note on labels: Some countries need different wording. The blend may list “vegetable oil” rather than each oil. That is normal. If allergies are a concern, read the fine print.

The science of seasoning: how it forms a nonstick layer

Many people ask what is blackstone griddle seasoning made of because they want to know how it works. The magic is polymerization. When you heat thin oil above its smoke point, the fat molecules link up. They form a dry, hard film. This film bonds to the steel and turns dark.

A small amount of beeswax helps the first coats. It fills tiny pits in the steel. It makes water bead and roll. Heat, oxygen, and time finish the job. Several thin coats beat one thick coat every time.

How to check the label and pick the right product

If you wonder what is blackstone griddle seasoning made of on the bottle you own, look for three things:

Food-grade oils only: No fragrances. No silicone. No mystery “treatment.”
Neutral oil: Soybean, canola, or a labeled vegetable blend work great.
Natural wax: Beeswax is common. It is safe and helpful for first coats.

Skip any aerosol with propellants for the first seasoning. Save sprays for daily use after the base is set. If you want to confirm what is blackstone griddle seasoning made of, email the maker. They will share the current ingredient list.

DIY alternatives if you run out

Can you season a Blackstone without the branded blend? Yes. If you know what is blackstone griddle seasoning made of, you can mimic it with pantry oils.

Good options:

Canola or soybean oil: Cheap, easy, reliable.
Grapeseed oil: Clean finish. Good heat tolerance.
Avocado oil: Very high smoke point. Great for hot runs.

Avoid butter or extra virgin olive oil for the base. They burn fast and get sticky. If you want a wax boost, rub a pea-sized bit of beeswax with your oil on the first pass. Keep it thin.

Step-by-step: Season your Blackstone like a pro

Knowing what is blackstone griddle seasoning made of is step one. Using it right is step two. Here is my field-tested method:

Wash the new griddle with warm water and mild soap once. Dry well.
Heat the griddle on high until it changes color slightly. This opens the pores.
Turn heat to medium. Add a teaspoon of seasoning per square foot.
Use a lint-free towel or paper to wipe it to a whisper-thin sheen. No pools.
Let it smoke. It will smoke a lot on the first pass. Wait until the smoke fades.
Repeat steps 3–5 three to five times. Thin, even coats each round.
After the last coat, cook a pound of onions or bacon. This adds flavor and carbon.
After cooking, scrape clean. While warm, wipe a very light oil film on top.
Store dry. If outdoors, use a tight cover. Moisture is the enemy.
Cook often. Heat and fat keep the surface strong.

If a spot looks dull, add a tiny dab of oil and heat it in. Build layers over time. That is the real secret.

Common mistakes and fixes

We ask what is blackstone griddle seasoning made of because we want a smooth, nonstick finish. These errors get in the way:

Too much product: Thick coats pool and turn gummy. Fix by heating the area and wiping off the excess. Then add a very thin coat and cure again.
Low heat: Oil will not polymerize. It stays tacky. Fix by taking it past the smoke point and holding until the smoke fades.
Uneven wipe: Edge streaks or swirl marks show through. Fix by buffing while hot with a clean towel until even.
Flaking: Often from brittle oils like heavy flax layers. Strip that spot with heat and a scraper. Rebuild with thin coats of a neutral oil.

If food sticks, it is often user error, not the product. Heat the surface longer. Add a touch of oil before the first flip.

Care and maintenance after seasoning

Once you know what is blackstone griddle seasoning made of and how it sets, daily care is simple.

After each cook, scrape while warm.
Wipe with a little water if needed. Steam helps stuck bits.
Dry at heat. Then add a teaspoon of oil. Wipe to a very thin film.
If you see gray metal, add one more thin coat and smoke it in.

Do not soak the griddle. Do not use harsh soap daily. The black layer is your friend. Treat it like cast iron.

Is Blackstone seasoning safe? Allergens and smoke points

Readers who ask what is blackstone griddle seasoning made of also ask if it is safe. Yes, when used as directed. It is food-grade oil and beeswax. Once cured, it is a dry film. You are not eating raw wax or oil.

Allergen note: Highly refined soybean oil is not a major allergen in the U.S. Still, use care if you are very sensitive. As for smoke, open vents and windows during first seasoning. The smoke is normal. It is part of the cure.

Cost, value, and when to use other oils

The branded blend is handy. It is consistent. It has wax to help new steel. But if you know what is blackstone griddle seasoning made of, you can pick another path. Canola or grapeseed work very well and cost less per ounce.

I use the branded blend for the first two coats. Then I switch to canola for the next coats and for daily care. It is simple and cheap. Results are great.

Frequently Asked Questions of what is blackstone griddle seasoning made of

What is Blackstone griddle seasoning made of, exactly?

It is a mix of food-grade vegetable oils and natural beeswax. Many bottles use soybean or canola, and sometimes palm oil.

Why does it include beeswax?

Beeswax helps seal pores and reduce rust during early coats. It also smooths thin layers and limits sticky spots.

Can I season with just canola oil?

Yes. If you know what is blackstone griddle seasoning made of, you know canola is a core oil. It builds a strong, clean base when used in thin coats.

Is flaxseed oil better?

Flax can cure hard but may chip if applied thick. I prefer canola or grapeseed for a tough, flexible base.

Will the seasoning make my food taste like wax?

No. The wax and oil cure into a dry film. There is no waxy taste when the layer is fully polymerized.

Is soybean oil safe for people with soy allergies?

Highly refined soy oil is often tolerated, but sensitivities vary. Check with your doctor and read the label.

How often should I re-season?

Do a full re-season if you see rust or bare steel. For daily use, just a light oil wipe after cooking is enough.

Can I use olive oil to season?

Not for the base layer. It smokes fast and can get sticky. Save it for cooking on a seasoned surface.

Why is my surface sticky after seasoning?

You used too much product or not enough heat. Reheat, wipe off the excess, and cure a thin coat.

Does the branded blend work on cast iron pans?

Yes. What is blackstone griddle seasoning made of is also great for cast iron. Use the same thin-coat method.

Conclusion

The short answer to what is blackstone griddle seasoning made of is simple: food-grade vegetable oils plus a touch of beeswax. The long answer is skill. Thin coats. Proper heat. Patience. Do that and your steel will turn jet black, smooth, and slick.

Start today. Clean the plate. Lay down three thin coats. Cook some onions or bacon to finish the cure. Then keep it alive with a tiny wipe of oil after each meal. If you found this guide useful, share it with a friend, subscribe for more tips, or leave a question below.