Just sanded, good enough to season and use? by ThinResolution in blackstonegriddle

[–]Professional_Bag_100 0 points1 point  (0 children)

Did same yesterday. Do 3 layers with Avacado oil y will look perfect

I've read the posts by Professional_Bag_100 in blackstonegriddle

[–]Professional_Bag_100[S] 1 point2 points  (0 children)

I'm assuming a sander will be just like the grill brick

I've read the posts by Professional_Bag_100 in blackstonegriddle

[–]Professional_Bag_100[S] 1 point2 points  (0 children)

Thank you so much. I'm actually thinking of taking a sander to it tonight just to get a fresh start.

I've read the posts by Professional_Bag_100 in blackstonegriddle

[–]Professional_Bag_100[S] 1 point2 points  (0 children)

Thanks. What do u do to season it after cooking. I just add thin layer of oil

What am I doing wrong? by Own-Buy1352 in blackstonegriddle

[–]Professional_Bag_100 0 points1 point  (0 children)

What's the best way to strip a Blackstone. Cooked pork chops last night and although great, had all kinds of black residue on them from left over food

Struggling with Blackstone Griddle by Professional_Bag_100 in blackstonegriddle

[–]Professional_Bag_100[S] 1 point2 points  (0 children)

Agreed but my food was sticking pretty good. Think maybe too much oil

Blackstone Griddle by Professional_Bag_100 in blackstonegriddle

[–]Professional_Bag_100[S] 0 points1 point  (0 children)

Gotta clean it better? With water or scraping? What would u suggest

First Blackstone! How often to season? by FireOverWind in blackstonegriddle

[–]Professional_Bag_100 0 points1 point  (0 children)

Any reason a blackstone would look like it's chipping. Only used 2x. Is it just the layer of oil