How to Season a Griddle: A Step-by-Step Guide

When Should You Season Your Griddle?

• Before the First Use: New griddles have a protective shipping film that must be removed and replaced with a food-grade seasoning.

• When Food Starts Sticking: If your "non-stick" surface begins to grab onto eggs or delicate proteins, it’s time for a maintenance layer.

• After Noticing Rust: Any orange spots mean the steel is exposed and needs a deep cleaning and re-seasoning.

• If the Surface Looks "Dull": A healthy griddle should be dark and slightly glossy. If it looks dry or grey, it needs oil.

What You’ll Need

• High-heat cooking oil or griddle conditioner

• Long-handled metal tongs

• A roll of high-quality paper towels

• Heat-resistant gloves

• Warm, soapy water (for the initial clean only)

The 4-Step Seasoning Process

If the griddle is brand new, wash the surface with warm, soapy water to remove manufacturing dust.

Expert Tip | This is the only time you should ever use soap on your griddle. Rinse thoroughly and dry completely.

Step 1: Preheat to High

• Turn all burners to high.

• Let the griddle heat for 10–15 minutes until the steel begins to discolor or turn a brownish-grey.

• The metal must be screaming hot for the oil to bond correctly.

Step 2: Apply a Micro-Thin Layer

• Add 2–3 tablespoons of oil to the center.

• Use your tongs and paper towels to spread it over every inch of the steel—including the sides and corners.

Expert Tip | The layer must be as thin as possible. If the oil is pooling or looks "thick," wipe away the excess. Thick layers lead to a sticky, gummy surface.

Step 3: The Smoke Phase

• The griddle will begin to smoke heavily. 

• Wait approximately 15 minutes until the smoke stops.

• Once the smoke clears, the oil has successfully bonded to the steel.

Step 4: Repeat 3–5 Times

• One layer is not enough. Repeat the "Apply and Smoke" process until the surface is dark and slick. Our Experts find four rounds to be the sweet spot for a perfect foundational seasoning.

Griddle Maintenance & Storage

A griddle requires "active" cleaning. Follow these steps after every cook:

• Scrape: While the surface is still warm, scrape food debris into the grease trap.

• Wipe: Use a damp cloth or paper towel to clear any remaining residue.

• Protect: Apply a very thin "maintenance coat" of oil over the entire surface while it’s still warm. This creates a moisture barrier to prevent rust while in storage.

Choosing the Right Oil

To build a durable surface, you need an oil that polymerizes (bonds to the metal) cleanly.

• Recommended: Dedicated griddle seasoning creams or cast iron conditioners.

• High-Heat Alternatives: Canola, vegetable, grapeseed, or flaxseed oil.

• Avoid for Initial Seasoning: Animal fats like bacon grease or lard. While great for flavor later, the salt and nitrates in processed meats can cause the base layer to chip and flake over time.

Troubleshooting: Restoring a Damaged Griddle Surface

If your griddle gets scratched or develops surface rust:

• Scrub: Use a grill stone or high-grit sandpaper to take the surface back down to the bare, shiny metal.

• Reset: Wipe away the dust and restart the 5-Step Seasoning Process as if the griddle were brand new.

Properly seasoning your flat-top griddle is the single most important step in ensuring a lifetime of successful outdoor cooking. By taking the time to build those thin, durable layers of seasoning, you are doing more than just preventing rust—you are creating a high-performance, non-stick surface that will only get better with every meal you prepare. If you have any additional questions about choosing the right accessories, troubleshooting your seasoning, or upgrading your current setup, visit your local SCHEELS to speak with a Grilling Expert.