What Is In Blackstone Griddle Seasoning: Ingredients & Tips

Blackstone griddle seasoning is neutral oils and beeswax that bake into a nonstick layer.

If you want a slick, black, rust-resistant griddle, you need to know what is in blackstone griddle seasoning and how it works. I’ve seasoned more than a dozen flat tops in home and pro setups. In this guide, I’ll break down the real ingredients, the science, and the exact steps that give you a smooth, durable cook surface. You’ll learn what to buy, what to skip, and how to avoid sticky, patchy messes.

What Is in Blackstone Griddle Seasoning?

When people ask what is in blackstone griddle seasoning, they often expect spices. It is not a spice blend. It is a simple, food-safe mix that turns into a hard, black layer when heated.

Typical components you’ll find in Blackstone-style seasoning and conditioners:

Neutral vegetable oils These are often canola, soybean, grapeseed, or palm-derived oils. They are mild, affordable, and form a strong base layer.
Food-grade wax Beeswax is common. It helps the oil spread, fills micro-pores, and adds early rust defense.
Sometimes an emulsifier Small amounts may help stability in the jar and smooth application.

What is in blackstone griddle seasoning can change by batch or region. Always check your product label. The key is the function, not the brand name. You want a neutral oil that can polymerize and a touch of wax to help the first coats.

What is not in blackstone griddle seasoning:

No salt, sugar, pepper, or herbs These can burn or cause rust.
No water Water slows polymerization and can trap moisture against steel.
No strong flavors Strong oils can leave taste or smoke too soon.

The Science: How Seasoning Turns Oil into a Hard Coat

The magic behind what is in blackstone griddle seasoning is polymerization. That means thin oil bonds into a tight film when exposed to high heat and oxygen.

Here is the short version:

You wipe on a very thin coat of oil.
Heat breaks the oil into reactive parts.
Those parts link up into a hard, plastic-like net on the steel.
After several micro-layers, you get a deep, dark, slick surface.

This film is not grease. It is a dry, cooked coating that resists rust and sticks less with each layer. Food browns better. Cleanup gets easier.

Best Oils for DIY Seasoning (If You Don’t Use a Jar)

You do not have to buy a branded jar. Any good, neutral oil that can harden will work. When readers ask what is in blackstone griddle seasoning alternatives, I suggest these:

Canola oil Great all-around. Cheap and stable. Easy to find.
Grapeseed oil Clean flavor. Builds even layers. Heats well.
Avocado oil High smoke point. Good control on high-heat griddles.
Flaxseed oil Builds fast, hard layers. Can get brittle if too thick or overheated.
Rendered animal fat Old-school choice. Works, but can add smell and vary by source.

Tip from my own setup: I reach for grapeseed or canola for the base coats. They give me a smooth, even black without drama.

What’s Actually on Your Griddle After Seasoning?

This is a key point when learning what is in blackstone griddle seasoning. After the heat cycles, you are not looking at wet oil. You are looking at a dry, bonded film.

What that film is:

A thin, hard layer made from cooked oils.
A barrier against water and rust.
A low-stick cooking surface that gets better with use.

What it is not:

A flavored crust There is no spice taste baked in.
A greasy layer If it feels gummy, too much oil was used.

Step-by-Step: How to Season a Blackstone Griddle

You can go from raw steel to glossy black in an hour. I learned the hard way that thin coats win. Thick coats leave sticky spots that take days to fix. If you keep asking what is in blackstone griddle seasoning and how to use it right, this is the exact method I use at home and in pop-ups.

Clean the steel Scrape factory oil. Wash with mild soap once. Dry fully.
Heat it up Run the burners on high for 10 to 15 minutes until the steel changes color.
Add a teaspoon of oil or conditioner Less is more. You can always add another coat.
Wipe it thin Use a wad of paper towels and tongs. You should see a sheen, not puddles.
Let it smoke Let it smoke hard for 10 to 15 minutes. The smoke will fade.
Repeat 3 to 5 times More thin coats build a tougher shell.
Cool down Turn off the heat. When warm, add a tiny final wipe for storage.
Cook fatty food first Smash burgers or bacon help finish the surface.
Maintain after each cook Scrape, steam with a splash of water if needed, dry, and wipe a whisper of oil.

Common Mistakes and Easy Fixes

I made each of these at least once. Save yourself the grief.

Using too much oil Fix Heat and burn off until the shine goes dull. Add only whisper-thin coats next round.
Rushing the smoke-off Fix Wait until each layer stops smoking before the next coat.
Uneven dark spots Fix Scrub lightly with a grill stone while warm, then re-coat thin.
Sticky or gummy feel Fix Run the griddle hot and dry for 15 to 20 minutes. Wipe with clean towels. Re-apply micro-coats.
Rust after storage Fix Sand the rust down to clean steel. Re-season from that spot outward.

If you ever wonder what is in blackstone griddle seasoning that helps with stickiness, it is not a special additive. It is your technique and the thinness of each layer that matters most.

Simple Care: Daily, Weekly, and Seasonal Maintenance

A good base coat is step one. Daily care keeps it perfect.

Daily after-cook routine:

Scrape the surface while hot.
Add a splash of water to release bits. Steam, then dry.
Wipe on a very thin film of oil.

Weekly check:

If it looks dull or gray, add one hot, thin seasoning coat.

Seasonal care:

If stored outside, cover it. In wet months, do a quick re-coat every few cooks.
If you see orange rust, stop and spot-fix right away.

This routine is more important than what is in blackstone griddle seasoning by brand. Your habits build the best surface.

Frequently Asked Questions of what is in blackstone griddle seasoning

Is Blackstone griddle seasoning the same as a spice rub?

No. It is oil and often a little beeswax that hardens on the steel. It has no salt, sugar, or herbs.

Can I just use olive oil to season?

You can, but it is not ideal. It can leave a tacky feel and smoke early. Use canola or grapeseed for better layers.

How many coats do I need on a new griddle?

Three to five thin coats are great for a new top. Then start cooking. It will get darker and slicker with use.

Why does my seasoning look patchy?

Likely too much oil or uneven heat. Burn it off, scrub lightly with a grill stone, and apply thinner coats.

Does seasoning add any flavor to food?

Not on its own. The film is neutral. The flavor comes from your food, fat, and browning, not what is in blackstone griddle seasoning.

Do I need the Blackstone brand to season right?

No. Any neutral oil that polymerizes will work. The process matters more than the logo.

Will flaxseed oil flake off?

It can if coats are thick or heat cycles are extreme. Use very thin coats or switch to canola or grapeseed if you see flaking.

Can I season indoors?

Season outdoors or in a very well-vented space. It will smoke. Open doors and windows if you must do it inside.

Conclusion

Now you know what is in blackstone griddle seasoning, why it works, and how to use it for a smooth, jet-black, low-stick surface. Keep coats thin, heat it well, and stick to a simple after-cook wipe. Small habits beat fancy products.

Fire up your flat top this week and lay down three thin coats. Then cook burgers or bacon to lock it in. Want more tips like this? Subscribe, drop a question, or share your own seasoning wins and fails.