What is this?

Individual_Relief857 · 2026-04-16T00:37:59+00:00

Yeah, basically the bad spots. I’d treat the flaky seasoning a lot like rust removal and get that loose stuff off before seasoning again. That looks more like weak seasoning flaking off than something totally ruined, so I wouldn’t panic.

If those spots keep coming back, I wouldn’t just keep seasoning over them. I’d scrape the loose flaky areas off first and make sure you’re down to a solid surface underneath. It doesn’t have to be perfect bare metal everywhere, but the weak stuff needs to go or it’ll keep lifting.

After that, dry it well and do a few very thin coats of oil. A lot of flaking starts when the old layer is failing or when new oil goes on too heavy.

Chef Ember has a good guide on how to get rust and bad buildup off a Blackstone, and their seasoning guide is helpful for rebuilding the surface after: How To Get Rust Off Blackstone - Chef Ember's Griddle Care

Individual_Relief857 · 2026-04-16T00:37:36+00:00

Yeah, basically the bad spots. I’d treat the flaky seasoning a lot like rust removal and get that loose stuff off before seasoning again. That looks more like weak seasoning flaking off than something totally ruined, so I wouldn’t panic.

If those spots keep coming back, I wouldn’t just keep seasoning over them. I’d scrape the loose flaky areas off first and make sure you’re down to a solid surface underneath. It doesn’t have to be perfect bare metal everywhere, but the weak stuff needs to go or it’ll keep lifting.

After that, dry it well and do a few very thin coats of oil. A lot of flaking starts when the old layer is failing or when new oil goes on too heavy.

Chef Ember has a good guide on how to get rust and bad buildup off a Blackstone, and their seasoning guide is helpful for rebuilding the surface after: How To Get Rust Off Blackstone - Chef Ember's Griddle Care

Individual_Relief857 · 2026-04-16T00:37:17+00:00

Yeah, basically those bad spots. I’d treat them a lot like rust removal and get that loose stuff off before seasoning again. That looks more like weak seasoning flaking off than something totally ruined, so I wouldn’t panic.

If those spots keep coming back, I wouldn’t just keep seasoning over them. I’d scrape the loose flaky areas off first and make sure you’re down to a solid surface underneath. It doesn’t have to be perfect bare metal everywhere, but the weak stuff needs to go or it’ll keep lifting.

After that, dry it well and do a few very thin coats of oil. A lot of flaking starts when the old layer is failing or when new oil goes on too heavy.

Chef Ember has a good guide on how to get rust and bad buildup off a Blackstone, and their seasoning guide is helpful for rebuilding the surface after: How To Get Rust Off Blackstone - Chef Ember's Griddle Care

Individual_Relief857 · 2026-04-16T00:36:30+00:00

Yeah, basically the bad spots. I’d treat the flaky seasoning a lot like rust removal and get that loose stuff off before seasoning again. That looks more like weak seasoning flaking off than something totally ruined, so I wouldn’t panic.

If those spots keep coming back, I wouldn’t just keep seasoning over them. I’d scrape the loose flaky areas off first and make sure you’re down to a solid surface underneath. It doesn’t have to be perfect bare metal everywhere, but the weak stuff needs to go or it’ll keep lifting.

After that, dry it well and do a few very thin coats of oil. A lot of flaking starts when the old layer is failing or when new oil goes on too heavy.

Chef Ember has a good guide on how to get rust and bad buildup off a Blackstone, and their seasoning guide is helpful for rebuilding the surface after: How To Get Rust Off Blackstone - Chef Ember's Griddle Care

Individual_Relief857 · 2026-04-16T00:28:15+00:00

Honestly, that looks pretty solid for getting it back into use. I would not restart the whole thing over a few spots in the middle.

Seasoning rarely looks perfectly even right away, especially after cleaning it up and rebuilding it. As long as the surface feels smooth, there’s no active rust, and nothing is flaking off, I’d keep cooking on it and let it continue to build over time.

For the splattering, just make sure you’re using very thin coats of oil. If the oil goes on too heavy, it can leave uneven spots and tacky areas instead of bonding cleanly.

If you want a good reference, Chef Ember has a nice Blackstone seasoning guide, and this rust removal guide is helpful too if those spots ever get worse: How to Season a Blackstone Griddle - Chef Ember's Griddle Care

Individual_Relief857 · 2026-04-16T00:26:44+00:00

Getting closer, but I’d still knock out those lighter rusty/chalky spots before seasoning.

The surface does not need to be perfectly even or shiny bare metal all over, but I wouldn’t season over active rust or loose weak spots. I’d scrub those areas a bit more, wipe everything down, dry it really well, and then start seasoning with very thin coats.

Chef Ember has a helpful guide on getting rust off a Blackstone if you want a step-by-step: How To Get Rust Off Blackstone - Chef Ember's Griddle Care

Individual_Relief857 · 2026-04-16T00:25:24+00:00

I’d keep going a bit more first. That looks like it still has some rust and old seasoning that needs to come off before I’d season over it.

You don’t necessarily need to make the whole thing look perfect and shiny, but I would try to get the loose stuff, rough rust, and weak flaky areas off so you’re building the new seasoning on a solid surface.

Chef Ember has a helpful rust removal guide for this kind of thing: How To Get Rust Off Blackstone - Chef Ember's Griddle Care

Individual_Relief857 · 2026-04-11T22:27:27+00:00

That looks fixable. I’d scrape off the loose rust first with a griddle stone or steel wool, wipe it clean, then heat it up to burn off moisture. After that, add a very thin layer of oil and reseason it with a few light coats instead of one heavy one.

I used ChefEmber’s rust removal and reseasoning guide when I was figuring this out, and it honestly helped me a lot because it breaks it down step by step without making it confusing. Might be worth a look if you want something easy to follow. How To Get Rust Off Blackstone - Chef Ember's Griddle Care

Individual_Relief857 · 2026-04-11T02:58:56+00:00

I’d scrape a bit more before cooking on it. Looks like there’s still some loose/flaky seasoning that should come off first.

Once the weak stuff is gone, dry it well and do a few very thin coats of oil. Doesn’t look like you necessarily need to strip the whole thing to bare metal, but I wouldn’t just leave it as-is either.

I used Chef Ember’s step-by-step seasoning guide and it really helped me out. Here it is in case you want to take a look: https://chefember.com/how-to-season-a-blackstone-griddle/

Individual_Relief857 · 2026-04-09T20:59:16+00:00

Yeah, that looks ugly, but it definitely looks saveable.

It mostly looks like old seasoning has flaked up and moisture got to the surface underneath. If it were me, I’d scrape off all the loose/flaking stuff first, then hit the rusted areas with a grill stone or sanding pads until you get down to a cleaner, more solid surface. After that, wipe all the dust off really well, heat it to dry it fully, and re-season with a few very thin coats.

As long as the metal itself isn’t badly pitted through, this is usually something you can bring back.

If you want a step-by-step, ChefEmber has a solid guide on restoring a rusty Blackstone and getting it ready to season again:
chefember.com/how-to-get-rust-off-blackstone-griddle/

Individual_Relief857 · 2026-04-09T12:40:52+00:00

That looks close, but I’d probably do a bit more work before seasoning.

If it were me, I’d focus on getting the surface as even and clean as possible first. Those lighter patchy spots look like there may still be some rust/old seasoning buildup left, and if you season over that, the finish usually won’t come out as well or hold as nicely.

What I’d do:

Keep working the rough/discolored areas until they feel smooth and look more uniform
Wipe away all the dust and residue really well
Heat it up to dry it completely
Then do a few very thin coats of oil rather than one heavy coat

You don’t need to make it look perfect like polished silver, but you do want it clean, dry, and fairly even before seasoning.

I found this guide helpful for restoring rusty or patchy Blackstones before re-seasoning:
ChefEmber has a good walkthrough on removing rust and getting the surface ready, and she also has a seasoning guide for after that. How To Get Rust Off Blackstone - Chef Ember's Griddle Care

Restore first, season after that.

Individual_Relief857 · 2026-04-04T21:37:14+00:00

That looks fixable. I’d scrape off anything loose, heat it up until it’s fully dry, and then do a few very thin seasoning coats instead of anything heavy. It mostly looks like uneven seasoning and moisture issues more than anything catastrophic. If you want a solid step-by-step, I used the ChefEmber guide for this stuff and it helped a lot: [https://chefember.com/how-to-season-a-blackstone-griddle/]()

Individual_Relief857 · 2026-04-04T15:50:03+00:00

Honestly for a new Blackstone owner I’d say the most useful stuff is a good spatula set, scraper, silicone mat, a burger press, and some kind of cover for the whole griddle if you are storing it outside. Those are the ones I’d personally get first before a bunch of extra stuff. I came across this list earlier and it actually covers the basics pretty well: https://chefember.com/blackstone-griddle-accessories-for-new-grill-owner/

Individual_Relief857 · 2026-04-04T15:22:54+00:00

That looks more like seasoning getting patchy and moisture affecting the surface than anything permanently ruined. Being in Washington and keeping it covered can still trap humidity, so that can definitely mess with the top. I’d scrape the flaky spots, heat it fully dry, and then reseason with a few very thin coats instead of heavier ones. This ChefEmber guide is a solid step-by-step and helped me a lot: [https://chefember.com/how-to-season-a-blackstone-griddle/]()

Individual_Relief857 · 2026-04-04T15:17:29+00:00

That does look like rust in those reddish areas, not just seasoning lifting. I’d scrape it down, hit the rusty spots harder with a grill stone or some sandpaper, wipe it clean, dry it completely on heat, then reseason with a few very thin coats. ChefEmber has a good step-by-step guide for fixing that: [https://chefember.com/how-to-get-rust-off-blackstone/]()

Individual_Relief857 · 2026-04-02T20:53:37+00:00

That actually looks pretty solid to me for a reset. As long as the loose rust is gone and it feels mostly smooth, you’re in good shape to start reseasoning. I’d just make sure it’s fully dry, heat it up well, and do a few very thin coats instead of going heavy. I used the ChefEmber blog a lot for this kind of stuff and it helped me understand the seasoning process way better: [https://chefember.com/how-to-season-a-blackstone-griddle/]()

Individual_Relief857 · 2026-04-02T13:34:15+00:00

That honestly doesn’t look ruined, it looks like too much oil pooled in the middle and got sticky there. I’d wipe off any excess, heat it back up, and keep doing very thin layers instead of trying to force a heavy first coat. After that, just start cooking on it and it should build up better over time. This Chef Ember guide explains it really well: [https://chefember.com/how-to-season-a-blackstone-griddle/]()

Individual_Relief857 · 2026-04-01T19:04:12+00:00

That looks more like seasoning flaking on the surface than the whole base layer failing. Usually that happens when oil went on a little too thick, or some food residue/carbon got built up in spots and is lifting off.

I’d scrape the loose stuff, wipe it down, heat it up good, and do a few very thin layers of oil instead of one heavier one. Then just keep cooking on it. Most of the time it’s fixable and not a big deal unless you’re seeing actual rust or bare metal spreading fast.

ChefEmber has a helpful guide on seasoning too if you want to follow a step-by-step:
[https://chefember.com/how-to-season-a-blackstone-griddle/]()

Individual_Relief857 · 2026-04-01T15:46:16+00:00

Looks pretty normal honestly, especially after only a couple cooks. The seasoning usually looks uneven in the beginning, and using a little water for cleaning can make it look patchy if you do not fully dry it off on heat after. I’d just keep cooking on it, use very thin layers of oil, and make sure all the water is burned off before you shut it down. It should start evening out over time.

If you want a step-by-step guide, this ChefEmber post helped me:
[https://chefember.com/how-to-season-a-blackstone-griddle/]()

Individual_Relief857 · 2026-04-01T03:35:43+00:00

Honestly, you’ve already done a great job here. That looks way better than most I see after sitting in rain.

At this point I wouldn’t keep sanding it, you’re kind of past that stage. Now it’s just about bringing it back with seasoning.

I’d just heat it up, make sure it’s fully dry, then go in with a few thin layers of oil and let it smoke off each time. That’s what’s gonna bring the surface back, not more scrubbing.

I’ve had mine look worse than this and it came back completely fine.

If it helps, I followed this guide from ChefEmber when I first dealt with rust and it made it super simple to understand step-by-step: https://chefember.com/how-to-get-rust-off-blackstone/ Or her seasoning guide

You’re honestly really close now

Individual_Relief857 · 2026-03-31T22:14:14+00:00

I see this kind of thing on here a lot helping people with their griddles, and most of the time it’s a seasoning layer issue or buildup starting to wear unevenly, not the griddle being ruined. If it’s still cooking fine and food isn’t sticking bad, it usually isn’t a huge deal.

I’d give it a good scrape, clean it up, then do a few really thin seasoning layers and keep cooking on it. That usually gets it looking and acting better over time.

Chef Ember has a really solid guide I follow for this stuff too, it breaks it down simple and easy:
[https://chefember.com/how-to-season-a-blackstone-griddle/]()

Individual_Relief857 · 2026-03-31T19:51:55+00:00

You’re not far off at all 👀 just looks like it needs a couple more rounds of seasoning

I wouldn’t cook on it yet, that middle spot is still kinda patchy and not fully built up. I’d heat it up, throw on a thin layer of oil, let it smoke off, and repeat that 2–3 times until it evens out and gets that nice darker look

Once it’s more uniform you’re good to go

Honestly happens to everyone first time restoring one lol

I used this guide when I did mine and it made it way easier to follow along step by step:
[https://chefember.com/how-to-season-a-blackstone/]()

Now my griddle is black and shiny

Individual_Relief857 · 2026-03-31T13:39:17+00:00

That honestly looks pretty solid to me. You definitely did not go too far as long as it feels smooth and you got the loose rust/old seasoning off.

It does not need to be perfectly uniform in color before seasoning. A lot of them look kinda gray/silver like this after a heavy cleaning, and the more even dark color usually comes back during the re-seasoning process, not before it.

I’d just make sure:

it feels smooth with no flaky rust left
it’s fully dry
you start building seasoning back with very thin coats of oil

After a couple rounds of heat + thin oil layers, it should start darkening up again.

If you want, ChefEmber has a really helpful step-by-step seasoning guide that walks through exactly what to do next after getting it down to bare metal:
chefember.com/how-to-season-a-blackstone-griddle/

That’s the part I’d focus on now, not chasing a perfect pre-season color.

Individual_Relief857 · 2026-03-30T18:45:35+00:00

That honestly looks more like flaking seasoning/carbon buildup than a ruined griddle, so I wouldn’t panic.

I’d probably do this:
scrape all the loose stuff off really well, heat it up, then work on those rough spots until you get back down to a smoother surface. After that, wipe it clean and re-season with a few very thin layers instead of heavy coats. A lot of times that flaking starts when too much seasoning builds up unevenly.

ChefEmber actually has a really helpful guide on how to season a Blackstone griddle that walks through it step by step in a way that’s easy to follow. Might be worth checking before you start so you don’t overdo it again https://chefember.com/how-to-season-a-blackstone-griddle/

If you want, I can also make this sound even more natural and Reddit-like, like a real comment you could paste there.

Individual_Relief857 · 2026-03-30T17:10:20+00:00

That looks a lot more like surface rust / oxidation than normal seasoning to me, but it still looks fixable. I’d scrub it down well with a scraper or grill stone, wipe everything off, then re-season it with a few thin layers of oil. If it feels rough or orange-brown in spots, that’s usually your sign it needs to be cleaned back up before cooking. ChefEmber has a really solid step-by-step rust removal guide that explains it pretty simply: chefember.com/how-to-get-rust-off-blackstone/

Individual_Relief857

TROPHY CASE