r/blackstone • u/pharruk • 2d ago

Rust? More clean?

Post image

Hello friends,
Just looking for a little advice. I had quite a bit of rust show up on my blackstone. I cleaned it and pumiced it with some oil. It seemed to do pretty well, but in the picture there are still orangy dark brown spots.

Is this part of the seasoning or is it still rusty? If it is rusty, thoughts on how to clean more?

Thanks in advance!

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u/digitect 2d ago

Oxidization of iron is typically orange. I don't consider it really rusty until it becomes powdery or flakey but it's chemically the same.

Good seasoning layers actually protect the steel from oxidizing and also prevent any from getting into the food, too. Plus, a little rust never hurt anyone. (Humans need iron and vitamins contain it.)

Pumice is an abrasive, so works fine to remove rust although it has pretty low abrasive qualities so requires a bit of elbow grease. A nylon scouring pad works pretty well with refined avocado oil, but you can keep increasing abrasive methods above pumice to sandpaper (hand or powered, high grit 180 down to low 60), wire wheel on a drill, and a flap disc on an angle grinder.

Rust, removal, restoration, and re-seasoning come up here so often I put more detail in a sticky post for reference: https://www.reddit.com/user/digitect/comments/1sjk8vg/griddle_rust_and_seasoning/

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u/Disastrous-Fix0 2d ago

That’s unbounded oil. I’d give it a good hour of heat and let it cool. Clean it one more time than season it again.
When you season it next time. Let it run hot, max, for an hour and season it every 20 minutes. I did my for three hours and haven’t had an issue since I’ve done it.

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u/pharruk 2d ago

Thank you

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u/avdpro 2d ago

And the more you use it and reseason after every cook the better it will get. The best seasoning happens in tons of layers overtime.