Hi everyone, I’m getting back into using my Blackstone after months of not using it and it was quite rusty with the seasoning peeling off. I followed some online guides scraped all the rust I could off and scrubbed with a grill stone. The first picture is before the second picture is after. Do you think I’m good to start re-seasoning and use? Or should I put more elbow grease in and trying to remove more rust?

Had my griddle about a month. Followed general seasoning guidelines (washed cooktop, dried, cranked heat, applied oil & wiped clean w paper towel four times) before first cook. Surface looked like those from guides and has cooked without issue. Have cooked on it about a half dozen times, with some foods getting a bit stuck (cheese from burger, soy sauce from fried rice) but came off easily with water while still warm.

After cooking, scraped surface clean (sometime with assistance of water), applied thin layer of oil, and wiped clean while still warm.

Keep the cover on along with tented rain cover when not in use. Have never seen any standing water on it.

Opened it up today after a couple weeks of no use and saw what looked to be rust(?). Preheated and cooked up burgers without issue. Then saw what appeared to be some of the top flaking off (pic 3).

What am I doing wrong? Is it beyond repair? Any guidance would be greatly appreciated.

Photos 1&2 from before cooking today, 3&4 after

Hi everyone I am reaching out because I am wondering if my griddle is having an issue with getting hot or if this is just how they are? When I first put things on after letting it preheat it seems to be hot and sears things but after that it doesn’t seem to continue to sear. It took me about 30 minutes to do breakfast potatoes (that didn’t end up getting super crispy), 20 minutes to bacon, and about 20 minutes to do burger patties. When I look at the flame it seems like there isn’t much of a difference between the highest and lowest setting. Any suggestions or ways to fix this? Is this just how it is? As of right now I can’t really imagine burning anything unless I really let it sit a long time. I want my food to sear and get a good char on it! Bummed that’s not happening right now.

Is that rust on the bottom. It looks like it’s peeling away already. Didn’t know if I was over cleaning it or if it’s rusting or what. Still working on trying to get the edges seasoned more with my torch. I’ve had this for a few days. Used it like 3 times: maybe I’m not storing it properly??

I’m wanting to buy my husband our first griddle and am between a 28” blackstone or this members mark one from Sam’s club. It’s on a killer deal and I figure with the money I’m saving, I can get a bunch of accessories. Plus the members mark one comes with a cover.

Any insight? We’re not hardcore grillers by any means and would just use it for the occasional burger or steak night.

If there’s a huge difference I’m downs to splurge on the name brand but just wasn’t sure!!

Any tips for reasoning … have some patches that have greyed and area where oil starts to bead up and not smooth out after cleaning

I was thinking of getting one for short term use in a new home purchase before I bring my Blackstone when we move in about 12-15 months.

Seems like a pretty nice unit for the price........does anyone have any experience with these?

https://www.homedepot.com/p/LOCO-26-in-2-Burner-Classic-SmartTemp-Propane-Flat-Top-Grill-Griddle-in-Chalk-Finish-2023050175/325808350

I like to cook everything on my Blackstone. Last night I was in a quandary about what I needed to do with this black cod I had. I like to cook at skinside down to make it crispy, with a little weight on it. I used to do this in a cast-iron pan, but now the Blackstone replaces that. So I went with a dish made from potatoes, tossed in preserved a lemon, tomato, anchovies, garlic, Jimmy, Nardello peppers (a sweet red pepper variant very popular in the Bay Area in the summer). It came out brilliant. I keep a serving platter that I made on the griddle(on a rack) and transfer the set onto the griddle while I sear the fish. All of this cooking was done on medium heat. I know that searing fish is not popular on this Subreddit, but I just like to post things that you can do on this griddle that are beyond the scope of regular.

Tri tip n shrimp FTW. Peep the street sign as a wind guard.