Blackstone 4114 Griddle Seasoning and Cast Iron Conditioner, 6.5 Ounce

The Blackstone Griddle Seasoning & Conditioner makes the process easy and gives a beautiful, durable non-stick surface.After my first few rounds of seasoning, my griddle developed a rich, dark finish and food started cooking more evenly with less sticking. The texture feels slick and smooth—like a professional kitchen surface.What I really love is that it’s also great for regular maintenance. I use a small amount after each cook, and it keeps the surface protected from rust and wear. It’s a blend of natural oils, so there’s no weird smell or chemical residue—just a clean burn and consistent results.If you’re serious about taking care of your Blackstone, this stuff is essential. One bottle goes a long way, and the results speak for themselves.

Great stuff for the blackstone. i have found that it works best for leaving a nice coat on the cooking surface when following these steps. After cooking, turn the to at least 50% high, drizzle some vegetable oil over the surface and begin scraping any and all residue from the cast iron surface. Make sure to get all oil and residue into the drip outlet that your griddle has so the bulk is cleared off. Turn all burners off and close the gas valve. Wait about 30 seconds. Clean off the scraper. Now fold up a paper towel or two into a square roughly two-three times (You will use metal tongs to hold half of it for spreading the seasoning as it melts). Get a good spoonful of the seasoning out of the tub and gently shake the spoon until all of it drops onto the cooking surface. While it is still solid, use your scraper and move the solid seasoning around the surface to help ensure even texturing over the cast iron. Get your tongs and folded paper towel and begin gently wiping it across the surface left to right, and from forward to back. Once you see a nice good even coating you are good to go! Close the lid and call it a day. Next time you open the lid you will see a coating that appears to almost resemble a slight wax like appearance. Rest assured that is what you want as it’s fully protecting the surface from rust and keeping it slick. When you turn your burners on to cook again it’ll melt away so reapply after each use to keep it better than new.

Easy to use, resistant and just gets the job done! Excited for new bbq days ahead

i’ll admit i was skeptical when i bought this, and during the “burn in” process i thought what have i done? but after 3 coats on my grill’s griddle top, i couldn’t be happier. Seasoned the griddle top perfectly, food releases easily, it does not alter the flavor or smell of the food, and clean up is a breeze. a good quality seasoning paste. it’s a little expensive, and you don’t want to be down wind from the seasoning process (may need to warn your neighbors) but the end result is worth it.

This griddle seasoning works better than I expected. I usually use grease, but this stuff made my griddle look amazing. It's thick and melts quick so it doesn't require a lot at a time. It's easy to use following the directions on the can.

This product worked great with seasoning our new Blackstone griddle.Just had to season it four times and perfect nothing sticks.Had plenty left over to use every time we're done cooking with our griddle.

I have a Weber S-435 natural gas grill. I bought the griddle attachment. It's carbon steel, not cast iron, but the two materials share quite a few features, including the fact that, if not properly maintained, they are not very non-stick, and - worse - they can rust. So, I bought this seasoning / protectant material.I cleaned off the new griddle, which was shiny grey in color, then turned the grill up to maximum heat (three burners on this grill are under the griddle), waited till the griddle began to discolor, then added a tablespoon of this seasoning mix. I quickly spread it around using a rolled up paper towel held in grill tongs. I left the lid open (the videos I watched don't say anything about what to do with the lid). After the smoke had died down, I repeated the seasoning. I did this three times, and it worked reasonably well but: (i) the corners of the griddle were not as dark as the center, presumably because the burners focus on the center part of the griddle; and (ii) even then, the center was brown, not black. I measured the griddle temperature using an infrared thermometer; it was about 520 F. So, I seasoned it again, BUT this time I closed the grill lid after wiping the griddle with the seasoning. Left it for five minutes, then opened the lid. What a difference closing the lid made. Griddle temp was about 100 F higher (around 630F), and the entire griddle was very dark, almost black - just like in the videos :-)I did it twice more (closing the lid), then turned off the grill, let the griddle cool to around 350F, wiped on a thin coat of seasoning, and let the grill cool completely. The griddle looks great. Closed and covered the grill, and now I'm ready for my weekend cookout!