Stripping

[12poundbass]

The Blackstone that is. I haven’t had it long but it started to develop a bad taste and after a little research I realized I’ve been seasoning it wrong, so I’m starting with a clean slate. It’s going to be a long process but worth it. Anybody else strip theirs and start over? 
 

 

[Tennessee Boy]

What have you been doing wrong?

[12poundbass]

After cooking and cleaning when I put the oil on I shut it off once the oil starts to smoke. I guess you let it burn until the oil quits smoking. So every time I cook my food has a blackish tint to it and has burnt oil taste to it. 

[Tennessee Boy]

After I clean mine and it’s cooled down but still a little warm I put a very thin layer of oil on it with a paper towel.  I make sure to cover the whole surface but try to get it as thin as possible.   I never burn off the final layer of oil.  I would say I spread  about a tablespoon oil over the 36 inch surface.

 

When I cook the next time,  I wipe the surface good before I start.  There will be a little oil on the paper towel when I’m done but not much.

 

 

[12poundbass]

You’ve had no flaking or different taste to your food? 

[slonezp]

You just reminded me, I have to clean mine. Had people over last Sunday and it was dark when we finished eating. I just threw the cover on it.

[Tennessee Boy]

46 minutes ago, 12poundbass said:

You’ve had no flaking or different taste to your food? 

No.  I’ve only had mine since spring so I’m not an expert.  Blackstone recommends the final layer of oil and every video I’ve watched online does also.  It prevents rust and oxidation.   I skipped it one time because I knew I would be using in again in a couple of days.  There was a little white oxidation on the surface the next time I used it so I’ve always done it since.

 

One thing I do about half the time is turn all the burners on high after I’ve cleaned it and let the heat burn off anything that’s left on the surface.  I let it burn until it stops smoking.  This get the surface really clean.  When it cools down,  I wipe the surface and then add the layer of oil.  This takes time and uses a lot of gas but I like the results.   I must add that  I’ve watched a lot of videos on how to clean a griddle and none of them do this.  I hope I’m not shorting the life of burners or something.  

[slonezp]

How did it turn out?

[NHBull]

I have a camp chef and never let the oil burn off.

 

I threat it the same way as I do my cast iron pans.

 

Very lightly oil as it is cooling it down and done!

 

Truth be told, if I am cooking eggs and use butter, I usually just wipe it clean.

 

Once seasoned never strip it down…….just like cast iron pans

[12poundbass]

3 hours ago, slonezp said:

How did it turn out?

Just finished. Now to season it before the rain. 
 

[12poundbass]

All done! Now to cook something. 
 

[schplurg]

Oh this isn't a continuation of the "do you carry cash?" thread?

[MN Fisher]

55 minutes ago, schplurg said:

Oh this isn't a continuation of the "do you carry cash?" thread?

And Mike starts channeling Paul ( @slonezp) ...

[slonezp]

16 minutes ago, MN Fisher said:

And Mike starts channeling Paul ( @slonezp) ...

You got something against banana hammocks?

[GRiver]

I thought this  was going to about something totally different…..( man….my mind must be in the gutter)

But yes I lightly wipe with oil, heat it up a little, then shut it down. Strip it down every couple years and start over.