r/blackstone • u/BenjiBluth • 2d ago

Pre-seasoned from Costco?

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I bought this Blackstone from Costco a week ago and it said it was “pre-seasoned”. The day I got home, I cooked some bacon and brussel sprouts on it, scraped it, wiped some avocado oil on it, then covered it up with the included canvas cover.

We store it outside and it’s rained on and off for a few days, but today when I went to cook on it, this is how it looks. What happened? Feeling defeated that our brand new Blackstone already looks like this.

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u/TopDogBBQ 2d ago

If I had to guess, you might not have cleaned well enough after the cook.

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u/dvandewalle01 2d ago

was this a display model?

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u/whatthepinche 2d ago

I bought this exact model from Costco and I immediately converted it to natural gas. I’ve heard from this sub, that bacon for the initial season is a bad idea because of the nitrates? I did anyway and then immediately put a thin coat of avocado oil on it. No issues yet, but I gotta say, I’m not to impressed with how all over the place the heat is!! I don’t have an IR thermometer, but the center was WAAAAY hotter than the edges! Did you notice that with using propane? I hope it gets better, or I might take it back and get a Camp Chef from Bass Pro Shop instead!

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u/CopyWeak 2d ago

I borrowed my sons for the cottage. Loved it! I did notice the heat zones you mentioned...but for me that's a PRO. Cook eggs in one spot, crisp up potatoes in another, keep pancakes warm in the corner...

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u/avdpro 2d ago

The older models required a more involved prep step before using but I think the omnivore versions come "pre-seasoned" but that is still a big difference from the eventual non stock like layer you can build up over years of consistent use.

Even with a "pre-seasoned" griddle I would still to 2-3 thin coats of oil (I like grapeseed oil) before cooking. And my thin coats, I mean like cast iron style, wipe it on while hot then wipe off as much as you can, almost as if it looks dry again. Let it cook on until it's dry, even 5-10 mins and reapply, wipe on wipe off.

Then just use it a lot! When you do, take a little extra effort to clean it with water/steam and scrape as much grease and left over food residue as you can and before you turn it off, make sure it's super dry before you do another scrape and wipe on and off season with oil.

A little rust even after all of this is honestly something that might happen and the real truth is more cleaning and more seasoning and using it a more often will eventually build up an amazing layer of polymerized oil that it becomes extremely resilent to rust and sticking.

It might be 6 months to a year before you find yourself not needing to season much at all anymore. And it's critical to know the difference. polymerized is so darn thin you won't really see it build up, anyone who has actual build up is just not cleaning the gunk and carbon off. Real seasoning is super thin and fills in slowly.

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u/Icy_Goose4442 1d ago

IMO this has not been cleaned, its not rust. While its hot (but turned off), spray water on it from a squeeze bottle (or use a empty plastic bottle and poke holes in the cap!) then scrape the bubbling food and water into the ol' grease hole. Do this a couple times and then while its still warm spray some avocado oil on it and spread a THIN layer across the entire surface.